Jacques Torres Chocolate Chip Cookies
Prep time
Cook time
Total time
A rich, decadent chocolate chip cookie recipe.
Recipe type: Dessert
Serves: 12
  • 1 pound unsalted butter
  • 1¾ cups granulated sugar
  • 2¼ cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour or cake flour
  • 3 cups bread flour or all purpose flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 1 bag of chocolate chips
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  2. 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.
  3. Wrap dough in saran wrap and refrigerate overnight, up to 48 hours (36 is the magic number).
  4. Remove from fridge. You can let come to room temperature for easy scooping. Remember, you didn't refrigerate these so they'd be easier to work with, so it doesn't matter if they stay cold.
  5. 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.
Nutrition Information
Serving size: 3 cookies Calories: 358 Total Fat: 17.6 g Total Carbohydrate: 43 Sugar: 1.7 g Dietary Fiber: 3.9 g Protein: 3.3 g
Recipe by Recovering Vegan at http://recoveringvegan.com/picnic-cookies-and-twine-whine/