Raised in France and reaching culinary prominence as a pastry chef at Le Cirque, Jacques fulfilled his American dream in 2000 with the opening of his first chocolate factory, Jacques Torres Chocolate (in DUMBO). Jacques’ empire includes 2 workshops, 5 retail boutiques, and an ice cream store in NYC. His product is also available for purchase at www.mrchocolate.com. He hosted two TV series on PBS and Food Network and has authored three cookbooks.
We feature these cookies in our stores all year long because they are so good. I don't think I had ever eaten a chocolate chip cookie until I came to the States. But I sure have eaten my share since my arrival. Everybody seems to have a favorite recipe: some with nuts, some with added candies, some with mixed chocolate pieces. This is my basic recipe. However, if you like, you can customize these cookies to make them your own. You can always add nuts (pecans, macadamias or walnuts); raisins or other sweet dried fruits, such as cherries or cranberries; or candy bits. Recipe makes 1 1/2 dozen 5-inch cookies. Make sure you allow at least 24 hours for chilling.
- 2 Cup minus 2 tablespoons (8 ½ ounces) cake flour
- 1 2/3 Cup (8 ½ ounces) bread flour
- 1 1/4 Teaspoon baking soda
- 1 1/2 Teaspoon coarse salt
- 2 1/2 Sticks (1 1/4 cups) unsalted butter
- 1 1/4 Cup (10 ounces) light brown sugar
- 1 Cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 Large eggs
- 2 Teaspoon natural vanilla extract
- 1 1/4 Pound bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 ½ -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.
Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.