Jacques Torres Chocolate Chip Cookie

1500 mins
Serves 1
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Directions

  1. 1Grab a big bowl and add your cake flour, bread flour, baking soda, baking powder, and salt.
  2. 2Grab a big bowl and add your cake flour, bread flour, baking soda, baking powder, and salt.
  3. 3Grab a big bowl and add your cake flour, bread flour, baking soda, baking powder, and salt.
  4. 4Whisk the dry ingredients together, then set it aside.
  5. 5Whisk the dry ingredients together, then set it aside.
  6. 6Whisk the dry ingredients together, then set it aside.
  7. 7Cream together two and a half sticks of butter, light brown sugar, and granulated sugar.
  8. 8Cream together two and a half sticks of butter, light brown sugar, and granulated sugar.
  9. 9Cream together two and a half sticks of butter, light brown sugar, and granulated sugar.
  10. 10Clean the mixture for about 5 minutes.
  11. 11Clean the mixture for about 5 minutes.
  12. 12Clean the mixture for about 5 minutes.
  13. 13Add your two eggs and mix again until everything is combined.
  14. 14Add your two eggs and mix again until everything is combined.
  15. 15Add your two eggs and mix again until everything is combined.
  16. 16Measure out two teaspoons of vanilla with your heart and then mix again.
  17. 17Measure out two teaspoons of vanilla with your heart and then mix again.
  18. 18Measure out two teaspoons of vanilla with your heart and then mix again.
  19. 19Slowly add the dry ingredients and mix at a low speed; do not overmix.
  20. 20Slowly add the dry ingredients and mix at a low speed; do not overmix.
  21. 21Slowly add the dry ingredients and mix at a low speed; do not overmix.
  22. 22Chop 566 grams of bittersweet chocolate.
  23. 23Chop 566 grams of bittersweet chocolate.
  24. 24Chop 566 grams of bittersweet chocolate.
  25. 25Add the chopped chocolate to the cookie dough and mix.
  26. 26Add the chopped chocolate to the cookie dough and mix.
  27. 27Add the chopped chocolate to the cookie dough and mix.
  28. 28Measure out 3 1/2 oz per cookie and put them in an airtight container to chill for at least 24 hours.
  29. 29Measure out 3 1/2 oz per cookie and put them in an airtight container to chill for at least 24 hours.
  30. 30Measure out 3 1/2 oz per cookie and put them in an airtight container to chill for at least 24 hours.
  31. 31Sprinkle sea salt on top of the cookies before putting them in the oven.
  32. 32Sprinkle sea salt on top of the cookies before putting them in the oven.
  33. 33Sprinkle sea salt on top of the cookies before putting them in the oven.
  34. 34Bake the cookies at 350 degrees Fahrenheit for 19 minutes.
  35. 35Bake the cookies at 350 degrees Fahrenheit for 19 minutes.
  36. 36Bake the cookies at 350 degrees Fahrenheit for 19 minutes.

Ingredients

  • 241 g cake flour
  • 241 g cake flour
  • 241 g cake flour
  • 241 g bread flour
  • 241 g bread flour
  • 241 g bread flour
  • 1.25 tsp baking soda
  • 1.25 tsp baking soda
  • 1.25 tsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp baking powder
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 2.5 sticks butter
  • 2.5 sticks butter
  • 2.5 sticks butter
  • 284 g light brown sugar
  • 284 g light brown sugar
  • 284 g light brown sugar
  • 227 g granulated sugar
  • 227 g granulated sugar
  • 227 g granulated sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 2 tsp vanilla
  • 566 g bittersweet chocolate
  • 566 g bittersweet chocolate
  • 566 g bittersweet chocolate
  • sea salt
  • sea salt
  • sea salt

Equipment

big bowlwhiskstand mixerairtight containerbaking sheetovenkitchen scale

Tips

  • Do not overmix the dry ingredients.
  • Chill the cookie dough for at least 24 hours.
  • Do not skip the chilling step.
Jacques Torres Chocolate Chip Cookie | Clip Recipe