Chocolate “Chunk” Cookies by – Jacques Torres Recipe

 

For those of you who know me well, you know that I make a great tasting and good-looking Chocolate Chip Cookie (CCC).  It’s taken years of watching my mom and a LOT of practice.  Unfortunately, all of that practice has led to 5 lbs worth of love handles … thank you Mother!

A few months ago I came across a cookie online by Jacque Torres.  The picture was all it took for me to print out the recipe and run to get the ingredients.

I began by measuring out everything in advance (mise en place) Don’t I sound fancy?  Thank you, University of Richmond-Continuing Studies program!

mise en place!

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs (room temperature)
3 cups plus 2 tablespoons pastry flour (*see note below)
3 cups bread flour (*see note below)
1 tablespoon table salt
2 teaspoons baking powder
2 teaspoons baking soda (use 1t for a lighter cookie)
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (or GOOD chips)

Please preheat your convection oven to 350 and take the butter out so it can warm to room temperature. (I unwrap and slice my butter into 1cm pieces so it will soften quicker, 20 mins)  If your butter isn’t soft enough, it won’t cream correctly and your texture will be off.

Side Note: You can also substitute half the butter with trans fat-free shortening. 

Place the softened butter in the bowl of a stand mixer and combine for about 30 second, until the butter literally turns a lighter color.  Add the two sugars and mix until combined and the mixture is “fluffy.” (2-3 minutes) Make sure to scrap down the edges with a rubber spatula about half way through.

Next, I add the eggs one at a time, mixing for about 30 seconds between each addition.  I have learned that LARGE eggs are what is standard for most recipes.

Four Large Eggs

Now I need to add my dry ingredients.  *Did you notice that there is bread flour and pastry flour?  Couple of thoughts for you. This recipe was created BEFORE there was all-purpose flour, so just use 6 cups of AP flour if you don’t have the other two in your pantry. Also, please note that pastry flour is more difficult to find than cake flour.  Pastry flour has 9 grams of protein and cake flour has 8 … I used cake flour.  

I added the two flours together with the table salt, baking soda (1t, because I like a lighter color to my cookie) and baking powder and used a whisk to combine them.  If you have the time to sift, you can although I am not sure I can tell the difference.  Then I added the flour mixture into the mixer about 1/3 at a time.  I have had flour BLOW up so often that I now always cover my standing mixer with a clean towel before I turn it on.

Bread Flour and Pastry flour— Interesting Combo

Next I added, one of my favorite flavors, VANILLA!  My Aunt Denise used to have a little ceramic jar that she kept vanilla in and it was always the second thing I ran too, after hugging her, of course.  I just love that rich, sweet smell.

Finally, I chop up “about” 2 lbs pounds of bittersweet chocolate and add the chocolate to the dough in the mixer. Just turn on for about 8-10 seconds. *Please note to chop coarsely, otherwise the cookie just becomes a chocolate cookie  …  I know this from experience.   Personally I think that 62% bittersweet is the best chocolate because it’s a nice balance of rich and sweet.  My favorite chocolate is Scharffen Berger, but there are lots of high-end chocolate out there. 

This would also be a good time to remember that Dark Chocolate is really good for us, so it wouldn’t hurt you to try a piece or two!

Chunks of Chocolate-YUM

Lastly, I like big cookies, so I get about 8 cookies on each cookie sheet. I line my cookie sheets with parchment paper  (Costco).  I place two sheets of cookies in at the same time and rotate them halfway through.  I set my timer for 9 minutes, switch the top, bottom, front and back and then set the timer on another 5.  Your timing is all going to depend on how big your cookies are and your oven temperature. (have you checked YOUR oven temperature lately/EVER?) 🙂

You can refrigerate the dough for up to a week if you want hot out of the oven cookies each night.  I make about half the cookies, freeze half of those and then save the dough for a mid-week treat!

Cool on wax paper and then get ready to watch YOUR love handles grow!

Happy Baking and then off to the gym!

Denise

Jacques Torres’ Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients 
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
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

Directions
– 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.

 

6 Replies to “Chocolate “Chunk” Cookies by – Jacques Torres Recipe”

  1. You do make the best cookies! I love that I have your secrets now! Thank you! This is so cool!

  2. The cookies sound wonderful. I have always used all-purpose flour for cookies so I am intrigued about the combination of the two flours. I will try your recipe after Easter. Love, aunt Pam

  3. Thanks Aunt Pam! They are really good, you could probably use the chocolate chunks in the Tollhouse recipe too. I add more flour in that recipe as I like them more cake like. I’d love to make one of YOUR recipes and blog about it. Maybe the Skier’s French Toast with homemade cinnamon bread? I just learned about making a starter which I had no idea how to do!

  4. Notasha, I remember those cookies too! I would love to taste them just once more. I have searched for the recipe and was not able to find it either.

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