Jacques' Famous Chocolate Chip Cookie Recipe

Ingredients

• 8.5 oz cake flour (2 cups minus 2 tablespoons)
• 8.5 oz bread flour (1 ⅔ cups)
• 1.25 tsp baking soda
• 1.5 tsp baking powder
• 1.5 tsp coarse salt
• 2.5 sticks unsalted butter (Softened)
• 10 oz light brown sugar
• 8 oz granulated sugar (1 cup plus 2 tablespoons)
• 2 large eggs
• 2 tsp natural vanilla extract
• 1.25 lb bittersweet chocolate discs or fèves (At least 60 percent cacao content)
• flaky sea salt (Such as Maldon; for sprinkling)

Steps

1. 1

   Sift the cake flour, bread flour, baking soda, baking powder, and coarse salt into a large bowl. Set the dry mixture aside.

2. 2

   In a separate bowl, cream the softened butter, light brown sugar, and granulated sugar together until very pale and light, about 5 minutes.

3. 3

   Add the eggs one at a time, mixing well between additions.

4. 4

   Stir in the vanilla extract.

5. 5

   Reduce the mixer speed to low. Add the sifted dry ingredients and mix just until combined, 5 to 10 seconds; do not overmix.

6. 6

   Stir in the chocolate pieces carefully without breaking them.

7. 7

   Press plastic wrap directly against the surface of the dough and chill it in the refrigerator for 24 to 72 hours. The dough may be used all at once or in batches.

8. 8

   When ready to bake, preheat the oven to 350°F.

9. 9

   Scoop six 3½-ounce mounds of dough—the size of generous golf balls—onto a parchment-paper-lined baking mat.

10. 10

    Flatten any chocolate pieces that are poking up from the dough. Turn them horizontally where necessary so they melt evenly and produce a more attractive cookie.

11. 11

    Sprinkle the dough mounds lightly with flaky sea salt. Repeat the scooping, chocolate-adjusting, and salting process with the remaining dough.

12. 12

    Bake large cookies until golden brown but still soft, about 18 to 20 minutes. For smaller cookies, bake for 10 to 12 minutes.

13. 13

    Transfer the baking sheet to a wire rack and let the cookies rest for 10 minutes.

14. 14

    Remove the cookies to another wire rack to cool further. They are best eaten warm.

Notes

For a cake-like texture, replace one whole egg with two egg yolks. Nuts, raisins, or other sweet dried fruits may be added according to preference. The source does not specify the exact yield; servings are estimated from the stated six-cookie baking batches and large cookie size.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• make-ahead
• American
• vegetarian