the famous jacques torres chocolate chip cookies

This recipe may just be my most popular, however I cannot take credit for the amazing deliciousness. These cookies are by Jacques Torres and have been featured in the New York Times as "your new favorite chocolate chip cookie." They require a bit more effort and overnight refrigeration, but the result is well worth the added time. The dough is chock-full of brown sugar, heavy amounts of butter, sea salt, and luxurious chocolate discs. You really should not make these cookies with small chips; go for the Valrhona or Guittard chocolate wafers. They produce pools of rich chocolate that spread throughout the dough in flat layers for just the right amount of chocolate in each bite. I could go on and on about these cookies, but you should just make them. Here's to all my fans who have been asking for this recipe.

  • Cake flour (2 cups minus 2 tablespoons)

  • All-purpose flour (1 and 2/3 cups)

  • Baking powder (1 and 1/2 teaspoons)

  • Baking soda (1 and 1/4 teaspoons)

  • Course sea salt (1 and 1/2 teaspoons)

  • Salted butter (2 and 1/2 sticks, room temperature)

  • Brown sugar (1 and 1/4 cups)

  • White sugar (1 cup plus 2 tablespoons)

  • Eggs (2 whole, large)

  • Vanilla extract (2 teaspoons)

  • Semi-sweet chocolate discs (1 cup)

  • Milk chocolate discs (1 cup)

  • Sea salt, for sprinkling

  1. In a medium bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and sea salt. Set aside.

  2. In a Kitchenaid stand mixer or using a hand mixer, mix together the brown sugar, white sugar, and softened butter until very smooth, approximately 2 minutes.

  3. Add the eggs, one at a time, and blend on low until evenly combined. Add the vanilla extract.

  4. In three separate parts, add the dry flour mixture to the dough and evenly combine.

  5. Using a wooden spoon or stiff spatula, fold in the chocolate discs into the dough.

  6. Turn the dough out onto a layer of plastic wrap; tightly wrap the dough and refrigerate for at least 24 hours.

  7. When ready to bake, preheat the oven to 350 degrees.

  8. Line two large baking sheets with parchment paper.

  9. Remove the dough from the refrigerator. Unwrap and form large dough balls, approximately 2 and 1/2 inches wide. Don't skimp on the size of the cookies.

  10. Bake for 18 minutes, or until golden brown but still gooey in the middle. Remove and cool. The cookies can be kept in an air-tight container for several days, or frozen for several weeks.