Jacques Torres Chocolate Chip Cookies

Jacques Torres chocolate chocolate cookies are the ultimate treat! With crisp edges, soft centers and rich pieces of chocolate, they are so irresistible.

They are made both with cake and bread flour for the perfect texture. Each bite includes notes of butter caramel and soft-soft chocolate pools.

But the secret of their unequaled flavor is to rest the dough for 24 to 72 hours. That makes all the difference! I also like to sprinkle them with laminated sea salt before cooking for a gastronomic finish. Yum!

Chocolate chip cookies stacked on top of each other in a white marble table.

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Why you will love these cookies with Jacques Torres chocolate chocolate chips

Ultimate chocolate experience: With more than 1 1/4 pounds of soft-soft chocolate discs, these cookies are filled with rich and sticky chocolate. This creates luxurious pools of melted goodness with each bite.

Chewy and crisp: The use of cake flour and bread flour ensures a delicious texture. They have crisp edges with a soft and soft center.

Rich and complex flavor: The dough develops deep caramel notes, thanks to the cooling time from 24 to 72 hours. This raises these cookies beyond your medium chocolate chipping treat.

An impressive pleasure: These cookies are assured of WOW to any gathering. Whenever I make them, people put the recipe!

Chocolate chip cookies sitting on a white parchment paper.

Ingredients

Flour cake and bread: The cake flour creates a sensitivity. Bread flour offers a structure. The combination results in cookies with the perfect and soft texture.
Baking soda and powder: Soda bicarbonate helps them propagate while baking powder provides an elevator.
Coarse salt: The salt improves the overall flavor and balances softness. It dissolves completely in the dough.
Uncommon butter: I use butter at room temperature, so it looks perfectly with the sugar. Not salty allows precise control of the salt content.
Light brown sugar and pellets: The brown sugar adds humidity and caramel notes. White sugar promotes crisp and propagation.
Eggs: They provide a structure and wealth and help link the ingredients together. They must be at room temperature!
Pure vanilla extract: He adds depth and heat to the flavor profile. The pure vanilla extract has a better flavor, so jump the false things!
Soft or fever chocolate discs: Use high quality chocolate (60% cocoa or more). These are based in perfect layers, creating the puddles of signature chocolate.
Plasted sea salt: Maldon or a similar finish salt adds crunch and improves chocolate flavor. It creates a sophisticated and soft balance.

Chocolate cookie sitting on a white parchment paper sprinkled with salt flakes.

How to make cookies with Jacques Torres chocolate chocolate

These chocolate chip cookies are making a little effort to do, but they are worth it!

1 and 1 Sift. Mix the cake flour, bread flour, baking soda, baking powder and salt in a bowl.

2 BEAT. Beat the butter and brown and pellet sugars until they are light and fluffy for 5 minutes.

3. Add. Mix the eggs, one at a time, then incorporate the vanilla.

4 COMBINE. Gradually mix the dry ingredients at low speed until they are combined.

5 FOLD. Gently mix the chocolate discs with a spatula.

6. Refrigerate. Cover and cool the dough for 24 to 72 hours to improve flavor.

7. Preheat. Heat the oven at 350 ° Fahrenheit and prepare a baking sheet.

8. Portion. SCOOP 3 portions 1/2-On for large cookies (or 1 3/4 ounces for the little ones).

9. Bake. Sprinkle with laminated sea salt and bake for 18-20 minutes (or 10-12 minutes for small cookies).

10. Cool and take advantage of it. Let the cookies cool on the sheet for 10 minutes, then transfer to a rack. Appreciate!

Chocolate chip cookies on white parchment paper.

Advice for the best cookies with Jacques Torres chocolate chocolate

I gathered some tips and tricks for the most irresistible chocolate chip cookies.

Treat yourself! I always use chocolate discs or high-quality soft-make-up beans (60% cocoa or more) for a higher taste and texture. Their flat shape even guarantees fusion.
Be precise. Use a digital scale to measure your flours and sugars for the most precise results.
Turn halfway during cooking. Pivot the baking sheet halfway through the cooking time to even ensure browning.
Sub-Adhez slightly! Take the cookies out when the edges are golden, but the centers are soft and slightly under-tie. They will strengthen themselves by restoring themselves.
Make them past them. Exchange an entire egg with two egg yolks for a slightly more caked texture.
Have fun with mixtures. Experience by adding nuts, grated coconut, dried fruit or a pinch of espresso powder.
Take ahead of the game. Wear the dough balls and freeze them on a baking sheet. Then transfer them to a freezer bag. You can freeze the balls of unwashed cookie paste for 3 months. Bake frozen, but add 2-3 minutes at the time.

How to store

To store: Keep the cooled cookies in an airtight container at room temperature up to 5 days. Or, keep them in the refrigerator for up to 2 weeks. Suppose them between sheets of parchment paper to avoid sticking.

To freeze: Place the cooled cookies in a safe container with parchment paper between the layers. Freeze up to 3 months.

To warm up: Place the cookies in a fahrenheit oven preheated to 350 ° for 3-4 minutes until hot. Individual microwave cookies for 10 to 15 seconds.