Have you ever dreamt of biting into a cookie that transcends the ordinary? A cookie that shatters expectations and elevates your tastebuds to a new level of chocolatey bliss? Then look no further than Jacques Torres’s Secret Chocolate Chip Cookies. As the name suggests, this recipe is shrouded in a touch of mystique, a closely guarded formula by the maestro of chocolate himself, Jacques Torres. But fear not, for through the magic of Martha Stewart, this secret is now unveiled for your baking pleasure.
These are not your average after-school cookies. These are cookies for the discerning palate, cookies that boast a symphony of textures and flavors. Imagine a colossal disc of chewy, golden dough studded with pockets of the finest, melty chocolate. The secret lies in a unique blend of flours, the perfect marriage of crisp, caramelized edges with a soft, yielding center. Each bite is a revelation, a delightful dance between sweet and salty, punctuated by the intense richness of premium chocolate.
Ingredients
- 1 pound unsalted butter
- 1 ¾ cups granulated sugar
- 2 ¼ 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
Directions
- 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.
