The BEST Cookie Recipe: Jacques Torres Chocolate Chip Cookies

It's time for yet another cookie post. But this may be the last!

Yeah right...

I believe that I have finally found THE chocolate chip cookie recipe I've been searching for.

I can't remember how I came across this recipe on Crepes of Wrath, but I was intrigued when I saw that it called for cake flour, bread flour, and get this.... 1 and 1/3 pounds of chocolate chips!

You need to see the photo from Crepes of Wrath to fully appreciate what I'm talking about.

I made them in a hurry for work one night a few weeks ago. In fact, I was so much in a hurry that half the cookies were missing vanilla extract, and all of them were missing the sea salt that the recipes suggests to sprinkle on top.

I found that I actually enjoyed the cookies that were missing the vanilla more than the vanilla cookies, so I may choose to omit it in the future. And sadly, I don't have any Jacques Torres chocolate, like the recipe calls for. Nestle Semi Sweet chocolate chunks worked fine as the substitute. Finally, I did not let the recipe sit for 24 hours in the fridge as it suggests (remember, I was in a hurry!).

They're so chocolaty, so crunchy, and they have the perfect amount of salt. 

Jacques Torres Chocolate Chip Cookies
from Crepes of Wrath


2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 tsp baking powder
1 1/4 tsp banking soda
1 1/2 tsp salt
2 1/2 sticks unsalted, room temperature butter
1 1/4 cups brown sugar, packed
1 cup plus 2 tablespoons sugar
2 large eggs at room temperature
2 tsp vanilla extract (optional)
1 1/3 lb Nestle Semisweet chunks (equal to two smaller bags)
Sea salt for sprinkling (optional)

Preheat oven to 350 degrees F.

Sift together the flours, baking soda, baking powder, and salt into a medium bowl.

In the mixer bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time until combined. Scrape down the sides of the bowl, add the vanilla, and mix. Gradually, add the dry ingredients until dough is just moistened. Use a large wooden spoon to fold in the chocolate chips. Optional - cover the dough with plastic wrap and place in the refrigerator for 24-72 hours. Bring the dough to room temperature before baking.

Line your cookie sheets with parchment paper and scoop dough onto the sheet in desired sizes (I made small cookies, yielding about 36 cookies). Optional -sprinkle the tops of the cookies with sea salt. Bake 10-12 minutes for smaller cookies or 18-20 for larger cookies. Remove from oven and allow cookies to cool on baking sheet for a few moments before placing on cookie rack.

Grab a glass of milk and enjoy!