Just another single, polyglot, xenophilic, Texan in the kitchen...

Just another single, polyglot, xenophilic, Texan in the kitchen...

Jacque Torres’ Chocolate Chip Cookies

I have tried the Let’s Consummate Chocolate Chip Cookies found on Smitten Kitchen, and I have tried two versions of Alton Brown’s The Chewy – a brown butter version from Recipe Girl and the regular one from Food Network. I had yet to try the Jacque Torres version until today after being tempted by the cookies found on Tender Crumb.
I made a halved version of the cookie dough on Saturday so that I could allow the flavors to marry by Monday, which is when I baked and sent them off to my stepdaughters. Yes, I sent off more treats to the girls. This time I did it in celebration for the youngest girl’s reading achievement I mentioned previously and so that they would have yummy, sweet treats for Thanksgiving.

Not only did I make the cookies, but I also made more cinnamon rolls for them. They will be disappointed, though, that I didn’t make a double version of the cinnamon rolls like I usually do. Let’s just hope they didn’t notice hehe.
Anyway, these cookies were very good, but I’m no longer a good critic of CCCs because I have grown tired of them (shocking, I know!). I’m tired of looking at CCCs and eating them because they are so overly done. There are way too many other dessert recipes out there to explore!

However, if you are crazy about chocolate chip cookies, you should give these a try. I was sure to cook them just below the allotted time so they would stay soft and chewy. They were very soft in the middle and had just enough crunch on the sides. Lastly, I used cake flour instead of pastry flour because I didn’t have the latter.
Enjoy, and have a great weekend. For those who celebrate U.S. Thanksgiving, Happy Turkey Day to you.

Jacques Torres’ Secret Chocolate Chip Cookie Recipe (Full Version)
adapted from Tender Crumb
PRINTABLE VERSION!
Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4-inch 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 (I used cake flour)
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds 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.

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
(Halved version)

PRINTABLE VERSION!

2 sticks (1 cup) unsalted butter
1/2 cup plus 2 Tbsp + 2 tsp (or a little more than 1/3 cup) granulated sugar
1 cup plus 2 Tbsp packed light-brown sugar
2 large eggs
1 1/2 cups plus 1 Tbsp pastry flour (I used cake flour)
1 1/2 cups bread flour
1 1/2 tsp salt (I used kosher salt)
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tsp pure vanilla extract (I used the regular, generic, cheap kind. I’m a grad student hehe)
1 pound bittersweet chocolate, coarsely chopped (I used one whole bag of semi-sweet chocolate chips)

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. (I refrigerated the dough for about 48 hours)

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.

Copyright – Memoria James – http://www.mangiodasola.com

Memoria James


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