If I had to choose ONE standout chocolate chip cookie recipe from all that I’ve baked, it would be Jacques Torres’ Secret Chocolate Chip Cookies. Perfect in every way!
Jacques Torres’ Secret Chocolate Chip Cookies
This is the recipe that convinced the hubby I needed a larger KitchenAid mixerlarger KitchenAid mixer for my birthday. He’ll do anything for more chocolate chip cookies. Though fudgy brownies sans nuts are close behind!
There are a couple secrets to making Jacques Torres’ Secret Chocolate Chip Cookies.
- First, there is the the unusual combination of bread flour and pastry (or cake) flour instead of all purpose.
- Also, these are filled with loads of chocolate, but not just ordinary chocolate chips, although those will work in a pinch. But chocolate disks or feves. I find a Guittard version at Sur la Table or Williams-Sonoma.
- Then there’s the overnight (or longer) chilling of the dough. Up to 3 days is recommended, but at least overnight.
Something magical happens during that time. I’m sure there’s a food chemist out there that could give the rationale, but just trust me. They’re worth the wait!
NYT Cooking – Chocolate Chip Cookies Recipe
Nestles’ Tollhouse chocolate chip cookies sans nuts are the gold standard for chocolate chip cookies in the Berg household. I have tried all the “best” and “ultimate” recipes and none have come close until finding this NYT Cooking Chocolate Chip Cookies recipe. There was a huge buzz among foodies when the perfect chocolate chip cookies recipe first appeared in the Times in 2008.
A pound of butter, pastry and bread flour, plus 2 pounds of chocolate discs equals perfection. The giant mounds of dough bake into bakery sized cookies with a superb texture. My youngest couldn’t wait until Jacques Torres’ Secret Chocolate Chip Cookies were cool before sinking his teeth into the gooey chocolate.
Use Quality Ingredients for the Best Chocolate Chip Cookies
When I first started baking these, I used 3 bags of semi sweet morsels instead of the recommended chocolate disks. I finally found Guittard chocolate disks , but chocolate feves work well, too. Cake flour and bread flour can be found at most supermarkets. They’re another reason these are the BEST chocolate chip cookies.
The final product has more caramel undertones with the 72 hour chilling time, but we have trouble being that patient when chocolate is involved! Try for at least overnight. You definitely want to make a batch of the famous Jacques Torres’ Secret Chocolate Chip Cookies!!
More Chocolate Cookie Recipes You’ll Love:
- Hot Chocolate Cookies from Love from the Oven
- Classic Chocolate Peanut Butter No Bake Cookies from That Skinny Chick Can Bake
- Double Dark Chocolate Shortbread Cookies from The View from Great Island
- Flourless Chocolate Cookies from That Skinny Chick Can Bake
- Better Than Brownies Chocolate Cookies from Brown Eyed Baker
- Dark Chocolate Pudding Cookies from That Skinny Chick Can Bake
Jacques Torres’ Secret Chocolate Chip Cookies
Jacques Torres Secret Chocolate Chip Cookies made famous via the NYT
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 36 large cookies 1x
- Category: Dessert, Cookies
- Method: Mixing, Baking
- Cuisine: American
- 1 pound butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons cake flour
- 3 cups bread flour
- 2 teaspoons salt (1 tablespoon if using unsalted butter)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon vanilla extract
- 2 pounds 60-percent chocolate semisweet or bittersweet chocolate disks, feves or morsels
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both the cake flour and bread flour, baking powder, baking soda and vanilla; mix until well combined. Fold in [easyazon_link identifier="B00UZLMQI8" locale="US" tag="thskchcaba-20"]chocolate[/easyazon_link], making sure to distribute well.
- Cover and refrigerate dough overnight or up to 72 hours.
- Before baking, bring dough out of the refrigerator for about an hour.Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft,18-20 minutes for larger cookies and 12-15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Yields 26-36 larger cookies or 100 smaller cookies. (Or if you’re my sister Katie, it will yield 300 cookies and take you all night to bake!!)