Jacques Torres Inspired Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (cold, cut into cubes)
• 1 cup brown sugar (packed)
• 0.5 cup granulated sugar
• 2 eggs (large)
• 1 tbsp vanilla extract
• 1.5 cups cake flour
• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp sea salt
• 2 cups semi-sweet chocolate chips (high quality or chocolate discs)
• flaky sea salt (for finishing)

Steps

1. 1

   Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In a stand mixer or large bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until the mixture is combined but still slightly chunky from the butter pieces.

3. 3

   Add the eggs and vanilla extract to the butter mixture. Mix until just combined, being careful not to over-aerate the dough.

4. 4

   Add the cake flour, all-purpose flour, baking soda, baking powder, and sea salt. Mix on low speed until the flour is just incorporated.

5. 5

   Fold in the chocolate chips or chocolate discs by hand or on the lowest mixer setting until evenly distributed.

6. 6

   Portion the dough into large mounds (approximately 1/3 to 1/2 cup of dough each) and place them on the prepared baking sheets, spaced well apart.

7. 7

   Bake for 12-15 minutes, or until the edges are golden brown but the centers still look slightly underbaked.

8. 8

   Immediately upon removing from the oven, sprinkle the tops with flaky sea salt.

9. 9

   Allow the cookies to cool on the baking sheet for at least 10 minutes to set. For the signature Jacques Torres finish, ensure the chocolate has pooled slightly at the bottom of the cookie.

Notes

Using cold, cubed butter is essential for the thick texture of these cookies. For the most authentic result, use high-quality chocolate discs rather than standard chips to achieve the 'layer of chocolate' effect mentioned by the author.

Nutrition per serving

• dessert
• cookie
• bakery-style
• chocolate chip
• baking
• copycat