JACQUE TORRES CHOCOLATE CHIP COOKIES

These might quite possibly be THE best chocolate chip cookies in existence.
Makes: 40 giant cookies                                                                                         Takes: 30 mins + chilling time

JACQUE TORRES CHOCOLATE CHIP COOKIES

Makes: 40 giant cookies
​Takes: 30 mins + chilling time
  • 2 cups cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, softened – I believe I used 1.5 sticks and it was plenty
  • 1 ¼ cups light brown sugar
  • 1 cup plus granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 bag (12 oz) semisweet chocolate chunks (or chips or disks)
  • Flakey salt for topping (I use Maldon)
  1. In a large bowl, whisk together the two flours, baking soda, baking powder and salt.
  2. In your stand mixer, cream the butter and sugars together for 5 minutes. This step is key – do not rush through. You want the mixture to be significantly lighter than when you started.
  3. Add the eggs in one at a time, making sure they are mixed in well after each one. Add vanilla.
  4. Lower the speed and add in the flour mixture. Mix for just a few seconds until it is incorporated.
  5. Add in the chocolate and mix in by hand. It will seem like too much chocolate. It is not.
  6. Remove the dough from mixer and wrap in plastic wrap in the form of a 1-2 inch thick square or disk.
  7. Now, the directions say to refrigerate the dough for 36 hours, which is obviously insanely long to wait for a cookie. I threw them in the fridge for about 5 hours and they were still great. The longer you can wait is better, but these make a ton of cookies so you can make a few batches over the weeks.
  8. Preheat the oven to 350 degrees.
  9. Scoop 2 tablespoons of batter onto a parchment lined baking sheet. They spread a bit, but stay generally as thick as you form them. I did 5 or 6 cookies on each sheet.
  10. Sprinkle the tops with flakey salt and bake for 11-13 minutes.
  11. Let them cool for 5 minutes on the baking sheet, then transfer to a cooling rack.