Jacques Torres's Secret Chocolate Chip Cookies

Jacques Torres's Secret Chocolate Chip Cookies

Of all the gazillion chocolate chip cookie recipes, this one caught my eye. The word "secret" was alluring, but what won me over was that chocolate-genius Jacques Torres had created the recipe. Jacques Torres, known as “Mr. Chocolate,” is a pastry chef and the master behind the world-renowned chocolate company. Torres’s specialty is in creating fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. The "secret" ingredients in this recipe are bread and pastry flour, which gives the cookies a more cake-like texture ... simply divine! Rating: 5 out of 5.

Jacques Torres's Secret Chocolate Chip Cookies: MarthaStewart.com

- 1 cup unsalted butter
- ¾ cup granulated sugar
- 1 cup plus 2 tablespoons cup packed light-brown sugar
- 2 large eggs
- 1 ½ cups pastry flour
- 1 ½ cups bread flour
- ½ tablespoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ tablespoon pure vanilla extract
- 1 pound (2 ⅔ cups) Jacques Torres House (60 percent cocoa) chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- 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.
- 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.

I'm not fortunate enough to have tasted real Jacques Torres chocolate,
instead I used Hershey's chips. But the recipe was wickedly delicious anyway.

Jacques Torres's Secret Chocolate Chip Cookies


Shareena said…
I was thinking about chocolate chip to bake! :) hehe thanks for the inspiration... :)
Mariel Torres said…
ooooh they look so chewy! BTW, chewy=delicious!
I've seen this recipe before and I've meant to bake it. I love this classic recipe! Thanks
Rosie said…
Thank you so much for posting this recipe...we're talking J.T., it's got to be a fantastic recipe!
Mmm yummy. I've heard lots about this combo of flours from the infamous NYTimes CC recipe which I believe is adapted from the Torres recipe. That one looks quite a bit more dense though. I wonder if it's due to the 72 hours wait period?
Lian said…
hmm ik heb echt zin in cookies, maar ik heb even geen tijd om ze zelf te maken. deze ziet er erg lekker uit van binnen!
Francy said…
OMG! they seems so good! I love chocolate and biscuit!
xo xo
These look delicious! I'm always in search of the perfect chocolate chip cookie and I think this are it ~ thank you.
xoxo, B
Anonymous said…
These look amazing. I think it might be a baking weekend. X
Unknown said…
Mmm. These do sound wickedly delicious! And now I'm really craving a chocolate chip cookie.
Is this the same recipe where the cookie dough should be rested for 36 hours?
Am definitely making these, they look wonderful!! I love chocolate chip cookies :))) Have a great weekend xx
Paris Pastry said…
@Rara: Nope. The recipe doesn't specify it :)
Lot-O-Choc said…
these look so moist and delicious! i lovee cookies!
Vær våken said…
Oooooh, chocolate chip cookies - the best cookie of all!!! Happy Saturday!

Shannon Riley said…
These look wonderful! I am going to make definitely going to make these! Great job! :D
Silvia Negretti said…
Chocolate cookies are my fav!!!!
Love this post!

Anonymous said…
hate to nitpick over specifics but actually the bread flour and pastry flour combo, with its higher protein content (meaning more gluten) creates a more dense cookie rather than a cake-like cookie. A cake texture is achieved with cake flour, low protein and high starch, that creates a lighter, more delicate crumb.
I'm intrigued by the cake-like texture you've described! I think the only way to truly imagine this chocolate cookie is to .... make them! Have to go buy the special flour!
Lucie said…
Mmmm! These sound heavenly. I like the shot of the "inside"--the texture looks great!

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