Description
Experience the ultimate chocolate chip cookie with Jacques Torres’ recipe, featuring a perfect blend of semisweet and milk chocolate chips. These cookies are best when chilled for a day or two, enhancing their rich, buttery flavor and chewy texture. Enjoy a delightful treat thats sure to impress!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.
- In a large mixing bowl, cream the unsalted butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl as needed.
- Add the pure vanilla extract and the eggs, one at a time, mixing well after each addition until smooth.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Fold in the semisweet and milk chocolate chips using a spatula or wooden spoon until evenly distributed.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 24 hours (36 to 72 hours is ideal for better flavor and texture).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- If desired, sprinkle a pinch of flaky sea salt on top of each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Store completely cooled cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a single layer until solid, then transfer to a freezer-safe bag or container for up to 3 months.
Notes
- Chilling the dough is crucial for flavor development and maintaining cookie shape.
- Adjust baking time based on your oven and desired cookie texture.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes