My friend
Katrina has introduced me to some awesome cookie recipes. She truly has a knack for great recipes and loves to bake. She is on a quest for the ultimate cookie. In her expedition she came across Jacque Torres. He is quite famous and has 3 gourmet cookie stores in New York City. On her visit there she went to try one out for herself. Loving it, she researched and found how to duplicate his cookie. Here is my attempt to follow the directions. I have to say a few things that really made this cookie the ultimate to me is using chocolate discs instead of chips. I, like Treeni, got the Hershey bliss chocolate candy and using a sharp knife sliced them in 3rds making thin discs of chocolate. This technique has the chocolate laying flat through out the cookies in layers ooey gooey chocolate then layer of cookie and then another layer of chocolate in the same bite. I like the texture this provides as I bit into the cookie. The thing that I did was also use the milk chocolate bliss, and mixed the two chocolates. So there is to have different intensities to the chocolate. All semi chocolate seems too much and all milk chocolate seemed not enough... so I mixed them in the same cookie. The other technique I learned from this recipe is to allow the cookie dough to meld together in the refrigerator for 24 hours. This really allowed all the flavors to penetrate the cookie dough leaving an even more flavorful cookie. When I tasted the cookie I immediately enjoyed the vanilla. It was more powerful in flavor than my other recipes have been. I believe this is due to the refrigeration process. Here is the recipe for all to try and delight over. Who knows maybe you could be the next Jaques Torres?
Here is Alta enjoying the cookies.
Chocolate Chip Cookies
Published: July 9, 2008
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet
chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto 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 and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at
Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
