Jacques Torres’ chocolate chip cookie recipe is, in my opinion, the best chocolate chip cookie recipe🥇It yields the perfect cookie. Unfortunately, perfection can be pretty fussy and time consuming. So this is my intentional attempt at second place 🥈
Ingredients
1 cup (2 sticks) unsalted butter, room temp
1 ½ cups (10 oz) packed brown sugar
½ cup (4 oz) granulated sugar
2 large eggs
2 tsp vanilla extract
2 cups (14 oz) all purpose flour
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
8 oz dark chocolate (chopped up bars, discs, chips, dealers choice🃏)
Maldon Sea Salt
Instructions
Cream butter and sugar until light and fluffy
Mix in eggs & vanilla
In a separate bowl, whisk dry ingredients (flour, salt, baking soda, and baking powder) together
Fold dry ingredients into wet ingredients
Mix in chocolate
Chill for as long as you can.
Anywhere in the 0-72 hour range
Bake @ 350° for 16-18 minutes. Flip & bang pan halfway through cooking
Xx
Amanda
p.s apparently I have more to say about what makes a good chocolate chip cookie, so here we go:
Use high quality dark chocolate (~70% cacao)
You get what you pay for, so do yourself a favor and please overpay for some chocolate here 🙏🏻 It’s worth it. I promise. Plus, I like the the way it looks / eats in the final cookie
Bang the pan when you rotate half way through cooking
This sh*t works. Specifically, it helps ensure we get two✌🏻textures (crispy edge & soft center) in one☝🏻cookie
Let the dough rest in fridge overnight
This is the real magic ⚡️The end result is a deep vanilla, caramel, almost toffy vibe. I feel like it’s because the fridge dries things out, so all the delicious vanilla flavor from the extract is infused into the dough, while the liquid is dried out, but I’m not clear on how much (if any) of that is real and or scientifically accurate.
Finish with flaky sea salt
Salt is like the volume on a song, you’ve got to turn it up, before you can even begin to hear it’s goodness 😎
This is next level