This is Jacques Torres’s secret recipe! I found it on Martha Stewart, so it’s really no big secret. In the summer of 2010 I went to visit my sister and her family in Brooklyn. We stopped by the Jacques Torres shop in Dumbo and we got one of these cookies. I think these have got to be among the best chocolate chip cookies I’ve ever had. The chocolate is in these thin layers thanks to chocolate pastilles, not chocolate chips. You can find these online, at some grocery stores and baking shops. This makes a huge difference. You get lots of chocolate in every single bite and it is melty, gooey and wonderful. Pastilles are those big flat chocolate disks. You’ve probably seen them. They look like this.
Now, I will not claim to have duplicated the magic of Mr. Chocolate in my kitchen, but I did turn out some tasty cookies. They would have been tastier if I’d gotten the chocolate I was supposed to get and hadn’t been distracted at HEB by Fabio. That’s right. Fabio from Top Chef, and me, and Carson. We took a picture together.
I was almost done with my grocery list. All I needed were a few more produce items and 1 pound block of the best chocolate HEB had to offer. Then I found out Fabio was doing a cooking demo and in my haste to get everything I needed in time for Fabio, I forgot about it. About 5 minutes after he started cooking Carson started getting pretty grumpy, so we had to check out and head home. I had to go out later (in the pouring down rain, without an umbrella) to the store closer to us that didn’t have a great selection. I wound up with some 60% cocoa chocolate bars, one bag of semi sweet and one of milk chocolate chips.
The recipe below is the full batch. I made a half batch of the smaller sized cookies and wound up with somewhere around 50 larger than average size cookies. I can’t imagine any occasion where you might possibly need to make a full batch, maybe a bake sale or if you’re making Christmas cookie plates for the neighborhood. The half batch made a ton of cookies.
The recipe calls for pastry flour, but I used cake flour. For the chocolate I used 8 ounces of chopped 60% cocoa chocolate, 4 ounces of semi sweet chips and 4 ounces of milk chocolate chips. I let the dough sit overnight in the fridge. I’ve heard that this lets the flour soak up more moisture and then there’s some scientific mumbo jumbo about letting the gluten strands relax which is said to create better texture. Either way, these have wonderful chew, a terrific flavor and are dangerously addictive. Be very careful if you make these and make sure to give lots of them away!
Jacques Torrres’s Chocolate Chip Cookies
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds 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.