Jacques Torres Dipped Chocolate Chip Cookies
Jacques Torres' chocolate chip cookies are made with chocolate chunks and have a coating of chocolate on the bottom of the cookie. Originally shared in the New York Times, this recipe has received thousands of 5-star reviews for good reason!
Servings 18 cookies
Calories 500kcal
Ingredients
- 2 cups minus 2 Tablespoons cake flour (see note)
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 1/2 sticks unsalted butter ( 1 1/4 cups, I use salted)
- 1 1/4 cup light brown sugar
- 1 cup plus 2 Tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate (20 ounces, bars or chips)
- sea salt flakes (optional)
- 10 ounces bittersweet chocolate (for spreading on the bottom of the cookies)
Instructions
- If using chocolate bars, cut them into small chunks then set aside.Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 (3 ½ -ounce) mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 16 to 18 minutes. Transfer the sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Optional: For added indulgence, melt the remaining chocolate bars or chips (10 oz.) and spoon the melted chocolate onto the back of each cookie. Spread with a spatula or butter knife to smooth out the chocolate then place the cookies on a parchment-lined baking sheet and chill until chocolate hardens.
- Wrap hardened cookies in plastic and store them at room temperature.
Video
Notes
To make a cup of cake flour, scoop 1 cup of all-purpose flour into a measuring cup then remove 2 tablespoons of flour and replace it with corn starch.
If you use salted butter instead of unsalted butter you can reduce the amount of salt in the recipe to 1 teaspoon instead of 1 1/2 teaspoons if you prefer.
Nutrition
Calories: 500kcal