An attempt to make the best chocolate chip cookies ever.

Trailing through food blogs as I do from time to time, I began to see a pattern. People were agreeing that Jacques Torres’ Chocolate Chip Cookie recipe, now used by the NY Times is the best!

That was it…I had the try them.

Recipe in hand, I had a challenge. The resting time made this a delayed gratification sort of thing, but I was willing to do it! I went out and bought the two different types of sugar, two different types of flour and a serious amount of chocolate and got to work.

Sifting, mixing, stirring, a cheeky cookie batter taste here and there and we came to our cookie batter. It was wrapped and placed in the fridge where I patiently left it for about 36 hours.

Like a little kid on Christmas morning (or me on Christmas morning ill admit) I jumped out of bed, ran to the fridge ready to make my beauties.

With the new ice cream scoop I bought, I began placing even portions on the delicious dough on the trays. It was an endless task as there were lots of cookies, but I managed. A crack of sea salt for the top and they were ready for baking.

Into the oven they went.

Patience was needed once again as I waited. 10 minutes never feels so long as it does when there are cookies at the end.

Out came batch one and in went batch, two three four…

So, were these really that good?

It was in their texture I first noticed a difference, strong and sturdy, not crumbling at all yet they managed to stay soft and chewy in the centre for days!

The taste…to die for. They were rich and chewy and the salt added a new dimension to the cookie that was delicious.

I took them to a family function that day to share my efforts. I received text messages the next day talking about the cookies, talking about the salty addition. In my books, that’s an amazing outcome.

Thank you Jacques Torres, your cookies are a delight!

The recipe (from the NYT):

Chocolate Chip Cookies

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces 285 g) light brown sugar

1 cup plus 2 tablespoons (8 ounces 227) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds (567) bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

 

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

 

 

 

 

 

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