I'm here to tell you, this Jacques Torres Chocolate Chip Cookie recipe has an almost cult-like following for a very good, very delicious reason. As much as I love my regular recipe, I decided to finally give these a try. This Jacques Torres Chocolate Chip Cookie Recipe lives up to the hype. Wow. Just wow. Not an everyday cookie recipe, but definitely one to pull out for special treats and celebrations.
What's the big deal anyway?
So, over the years I had heard this constant buzz about Jacques Torres, AKA Mr. Chocolate, and his famous NY Times cookie recipe. I thought to myself, "how good can they really be?" I mean, chocolate chip cookies are great, and yes, I've been known to eat a few right off the tray while they're still warm and melty... Is there any other way?? But they're just one of those things. I didn't feel the urge to try this hyped up, fancy recipe for something I consider homey and traditional.
Alas, my curiosity got the better of me. Amazon supplied me with the bittersweet chocolate fèves, and I followed the recipe exactly - something I almost never do! Oh boy am I happy I did. Jacques Torres, I doubt you will ever read this, but I am a believer. These cookies are like the Rolls Royce of chocolate chip cookies. They are chewy and soft; just a little crunchy around the edges; loaded with silky layers of chocolate - and the sprinkle of sea salt on top just sends my taste buds to the moon. Salty. Sweet. Irresistible.
I'm still devoted to one of my favorite recipes: Martha Stewart's Crisp and Chewy Chocolate Chip Cookie recipe I could make them in my sleep; everyone loves them; they are just so good---chewy and bendy. In fact, every time I make them I say, "these are the best cookies I've ever made," and my son always smiles, rolls his eyes, and says, "You say that every time!" It's become a joke between us, but they really are! It's like I forget how irresistibly good a fresh, warm chocolate chip cookie is - even for me, a girl whose salty tooth is far more demanding than her sweet tooth. but these will be my special recipe that I whip out when I'm feeling a little naughty and indulgent. I hope you try them, I promise you won't be disappointed.
Just a few notes on Jacques' Chocolate Chip Cookie Recipe
Making the dough is pretty standard, but definitely fold the chocolate pieces in by hand. The large, flat size of the chocolate disks is necessary for the layers, and they will break if you toss them in the mixer. (A few will break when you scoop them, but don't worry!)
Because the dough is cold from the 24-36 hours in the fridge, scooping it is kind of a pain in the neck. I learned my lesson the first time I wrestled with a cold bowl of dough: Scoop them BEFORE you chill them. Duh. Not sure why I didn't think of that. I use my biggest cookie scoop, which is two inches in diameter and holds about ¼ cup of dough. I kind of squish it in with my palm, then drop it onto the cookie sheet.
Last thing: these are meant to be eaten warm, and they really should be, but they are delicious cool as well. How fun would it be to serve a warm chocolate chip cookie to your dinner guests, though. If you had these scooped and ready to go into the oven, you could pop them in half way through dinner, and make your friends feel very special. And very, very happy. The best dinner guests are the ones who aren't afraid to lick gooey chocolate off their fingers in front of you...Print