Are you searching for the perfect Valentine’s treat for the chocolate lover in your life? These may not be pink and red and covered in hearts, but they are definitely crave-worthy. I am all about classic Toll House chocolate chip cookies, but I figured it was about time I gave the infamous Jacques Torres chocolate chip cookie recipe a try. The New York times did some pretty lengthy research on what exactly creates a perfect chocolate chip cookie and they ultimately decided that Torres’ recipe is among the best around. After completing my latest dental school exam last week, baking outrageous chocolate chip cookies was definitely the best way to celebrate.
With Valrhona chocolate at over $20/pound and a 24 hour chilling period, these cookies better surpass your average chocolate chip cookie. Luckily, I agree that these cookies are well worth all the extra effort. They have the perfect crunch with a soft and gooey center and the chocolate is heavily layered throughout. The recipe calls for chocolate feves, which are basically quarter sized discs of chocolate. The feves melt perfectly and are definitely an upgrade from your average chocolate chip. The only thing I would change would be to use more of a semi-sweet chocolate (don’t tell Jacques). I found the 60% cacao feves that I used to be just a bit too bitter for my taste, but it is worth trying the recipe as written the first time around to see what you think.
Other than possibly using a sweeter chocolate, I wouldn’t make any changes to Torres’ carefully calculated recipe. All of his ingredients and methods have a very specific role in creating the ultimate cookie. The combination of cake flour and bread flour is essential to create the perfect texture. Additionally, while it is extremelyyyy difficult to wait a full 24 hours before baking the dough, the overnight rest in the fridge allows the flavors to meld and results in a buttery cookie with hints of toffee and caramel. Lastly, the final touch of sea salt guarantees that heavenly sweet and salty combination in every bite.
I know that this recipe seems like a hell of a lot of work for a chocolate chip cookie, but I promise they are THAT good!
Jacques Torres’ Chocolate Chip Cookies
Yield: 1 1/2 dozen 5-inch cookies
2 cups minus 2 Tbsp. (8.5 oz) cake flour
1 2/3 cup (8.5 oz) bread flour
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/2 tsp. salt
1 1/4 cups (2.5 sticks) unsalted butter
1 1/4 cups (10 oz) light brown sugar
2 tsp. vanilla
2 large eggs, room temperature
1 1/4 pounds bittersweet chocolate feves, at least 60% cacao (found at Whole Foods or online)
flaky sea salt
In a bowl, whisk together the flours, baking power, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter, both sugars and vanilla. Cream on medium-high speed until light and fluffy, at least 5 minutes. After 5 minutes, add 2 eggs, one at a time. Reduce speed to low and add dry ingredients slowly. Mix until just combined and do not mix for more than 1 minute.
Turn off the mixer and use a spatula to fold the chocolate discs into the dough. Press plastic wrap directly against the dough and refrigerate overnight, at least 24 hours.
Once the dough has been chilled for at least 24 hours, preheat the oven to 350 (F). Line a baking sheet with parchment paper. Use an ice cream scoop to measure out four 3.5 ounce mounds of dough. Turn chocolate discs sideways if they are pointing up. Sprinkle lightly with sea salt and bake 18-20 minutes, until golden brown, but still soft. Allow the cookies to cool slightly on a wire rack and enjoy them warm!