Jacques Torress Secret Chocolate Chip Cookies Recipes

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JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES



Jacques Torres's Secret Chocolate Chip Cookies image

Crispy on the outside, soft on the inside. Jacques Torres is the pastry chef at a famous NY restaurant. Not your everyday chocolate chip cookie...more special. From cookiemadness.net.

Provided by Epi Curious

Categories     Dessert

Time 42m

Yield 48 cookies, 24 serving(s)

Number Of Ingredients 14

1/2 lb unsalted butter, room temperature
1/2 cup granulated sugar, plus
6 tablespoons granulated sugar
1 cup light brown sugar, packed
10 tablespoons light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups pastry flour, plus
1 tablespoon pastry flour
1 1/2 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 lb good quality dark chocolate, chopped coarsely

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don't grease the baking sheets because this might cause extra spreading.
  • 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 vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
  • 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, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
  • If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.

Nutrition Facts : Calories 314.8, Fat 18.1, SaturatedFat 11.1, Cholesterol 38, Sodium 230.5, Carbohydrate 40.5, Fiber 3.5, Sugar 21.9, Protein 4.6

JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES



Jacques Torres's Secret Chocolate Chip Cookies image

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Number Of Ingredients 11

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Steps:

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  • 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, vanilla, and chocolate; mix until well combined.
  • 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, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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  • Thoroughly whisk together (or sift) the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
  • Using a mixer with the paddle attachment, beat the butter, brown sugar, and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  • Reduce mixer speed to low. Add the flour mixture, mixing just until combined (about 10 seconds). Stir in the chocolate discs, trying not to break them.
  • Cover the dough with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours.

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