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Jacques Torres Chocolate Chip Cookies

chocolate chip cookie recipe oneandahalfslices

This is the quintessential chocolate chip cookie (yeah, I know, OneandahalfSlices probably doesn’t need another chocolate chip cookie recipe but this is unlikely to be the last…).

A few years back, thanks in large part to the New York Times, the baking world coalesced around Manhattan-based Chocolatier Jacques Torres’ chocolate chip cookie recipe, with its large, angular baking chips and its flat, disc-like appearance. And they were not wrong. Jacques Torres cookies are everything a cookie should be – large, crispy, with a perfectly balanced flavor and excellent chip-to-dough ratio. No complaints. Well, one complaint. Two flours are required, neither of which you are already likely to own. But if you make these a few times a year to freeze single-serving-style, it’s worth it to go the extra mile on the flour front. Bottom line, this is a reliable cookie that will not disappoint.

 🍪🍪🍪

what you need

2 scant cups cake flour

1 2/3 cups bread flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/4 cup butter, room temperature

1 1/4 cups light brown sugar

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

1 dash cinnamon

12 oz chocolate chips of choice – the look and feel of these cookies is best with the thin Ghirardelli 60% baking bars chipped into chunks. I used 1 Ghirardelli bar and 1 cup of Ghirardelli semi-sweet baking chips (gold package).  

how to make it

Heat oven to 350.

Mix flours, baking soda, baking powder, and cinnamon together with a whisk (plus some salt if using unsalted butter). In separate bowl, cream butter and sugars with hand mixer until fluffy. Add vanilla and eggs, and mix again until combined. 

Using a spoon, mix the flor mixture into the sugar mixture until just combined. Add chocolate chips of choice and fold into the dough. 

Chill dough overnight (ideally – I made them straight away and they are still good!). The flavors blend a bit more when the dough is allowed to rest chilled. 

To make these cookies, you want your dough balls to be on the larger side: 3″-3.5″. Bake ~15 minutes until golden brown. If they are large, you may need to go up to 18 minutes.  
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