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New York Times (Jacques Torres) Chocolate Chip Cookies
American

New York Times (Jacques Torres) Chocolate Chip Cookies

The famous bakery-style chocolate chip cookie popularized by the New York Times. It uses a blend of bread and cake flours, a 24-72 hour dough rest, and large fEve chocolate disks for melty pools and a crisp-edged, soft-centered cookie.

38 min
Total time
18
Servings
20 min
Prep
18 min
Cook
intermediatedessertvegetarian
Source: Jacques Torres / David Leite (New York Times Cooking)

Ingredients

18 servings
  • 240 g cake flour, minus 2 tbsp (8 1/2 oz)
  • 240 g bread flour, 8 1/2 oz
  • 6 g baking soda
  • 6 g baking powder
  • 8 g coarse salt
  • 283 g unsalted butter, softened
  • 284 g light brown sugar, packed (10 oz)
  • 227 g granulated sugar
  • 2 large eggs
  • 10 ml vanilla extract
  • 567 g bittersweet chocolate disks or feves, at least 60% cacao
  • 2 g sea salt, for sprinkling

Make it your way

Instructions

Plan my prep
  1. Step 1.Sift the cake flour, bread flour, baking soda, baking powder, and coarse salt together into a bowl and set aside.
  2. Step 2.Cream the butter with both sugars in a stand mixer fitted with the paddle until light and fluffy, about 5 minutes.
  3. Step 3.Add the eggs one at a time, mixing well after each, then mix in the vanilla.
  4. Step 4.Reduce speed to low and add the dry ingredients, mixing just until combined, about 5 to 10 seconds.
  5. Step 5.Drop in the chocolate disks and mix briefly to distribute, leaving the disks mostly whole.
  6. Step 6.Press plastic wrap against the dough and refrigerate 24 to 72 hours; the dough can be used in stages over this period.
  7. Step 7.When ready to bake, heat the oven to 350 F (175 C) and line baking sheets with parchment.
  8. Step 8.Scoop 6 mounds of dough, about 85 g (3 1/2 oz) each, onto a sheet, spacing well apart. Sprinkle each lightly with sea salt.
  9. Step 9.Bake 18 to 20 minutes, until golden brown but still soft in the center, rotating the sheet halfway through.
  10. Step 10.Let cool on the sheet a few minutes to set, then transfer to a rack. Eat slightly warm. Repeat with remaining dough.

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