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!
Secret Chocolate Chip Cookies
This is the recipe that convinced the hubby I needed a larger KitchenAid mixer for my birthday. He’ll do anything for more chocolate chip cookies. There are a couple secrets to these cookies. First, the combination of bread flour and pastry (or cake) flour instead of all purpose. Then there’s the overnight (or longer) chilling of the dough. 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!
These Trump Nestles’ Tollhouse Cookies
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 these. 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. As you can see below, my youngest couldn’t wait until they were cool to sink his teeth into the gooey chocolate.
Use Top of the Line Chocolate
When I first started baking these, I used 3 bags of semi sweet morsels instead of the recommended chocolate disks. I finally found these Guittard chocolate disks or fèves at Sur la Table. 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 these babies!!
Jacques Torres' Secret Chocolate Chip Cookies
Jacques Torres Secret Chocolate Chip Cookies made famous via the NYT
Ingredients
- 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
Instructions
- 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 flours, baking powder, baking soda and vanilla; mix until well combined. Fold in chocolate, 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.
Recipe Notes
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 4521kcal Calories from fat 2009 | |
| % Daily Value | |
| Total Fat 223g | 343% |
| Saturated Fat 134g | 670% |
| Transfat 5g | |
| Cholesterol 573mg | 191% |
| Sodium 2409mg | 100% |
| Carbohydrate 629g | 210% |
| Dietary Fiber 24g | 96% |
| Sugars 389g | |
| Protein 51g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Liz … Alex loves these cookies too!
Liz…Those cookies sound great!!!!! My daughter and husband will probably eat the whole batch, they are their absolute favourite. Thanks for sharing. 🙂 Great pictures.
I’m moving to your neighborhood so you can throw me a sample now and then, those cookies look a.maz.ing!
Start packing, Julie!
Thanks, Sandra and Erica!!!
These look delicious (as do all of your desserts). But where do you find the pastry flour? Thanks!
Christina…I just use cake flour…which I can find in the bakery aisle of my grocery store. Swan’s Down or Softasilk are two brands I can find around here.
Ok, thanks! I wondered if that might be a possible substitute, but it’s reassuring to hear that you’ve tried cake flour and it worked out well. Your blog is really great – everything you make looks yummy.
You are welcome, Susan! Hope you enjoy~
I would loe to have this for breakfast! can I? 😀
Mmmmm yum!!! I had a Jacques Torres cookie here in the city the other day and it was delicious—but honestly the chocolate was pretty much the only thing I could taste. Delicious chocolate, though! 😛
Wow! These cookies sound amazing! Definitely bookmarking these to try. I want to sink my teeth into them too.
Those look like the perfect, classic chocolate chip cookies. I want some right now! I tend to make Kim Boyce’s whole wheat chocolate chip cookies most often, but sometimes nothing but the classic version will do.
Do you use light or dark brown sugar?
PS; I am a good friend of Suzanne B. 🙂
Love your website
Hi, Vicki! I was with Suzanne this morning 🙂 I use light brown sugar. Hope you enjoy.
Hi, just came across this recipe and I want to try it. I just want to confirm that there are 2 pounds of chocolate disks used. Therefore 900 grams……I find it high but maybe that´s the trick?!?!
Yes, that’s correct! It makes a huge batch of cookies. There are smaller batches of this cookie recipe using only 2 cups of both flours and less chocolate chips if you google Jacques Torres Chocolate Chip Cookies. You’ll love these!