Description
These legendary Jacques Torres chocolate chip cookies are thick, chewy, and loaded with bittersweet chocolate chunks—finished with a sprinkle of sea salt for bakery-style perfection.
Ingredients
2 cups cake flour
1⅔ cups bread flour
1¼ tsp baking soda
1½ tsp baking powder
1½ tsp coarse salt
1¼ cups unsalted butter, softened
1¼ cups light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
1¼ lbs bittersweet chocolate disks or chunks (60% cacao or higher)
Sea salt flakes, for sprinkling
Instructions
Sift cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
Cream butter and sugars until light and fluffy.
Beat in eggs one at a time. Add vanilla.
Gradually mix in dry ingredients until just combined.
Fold in chocolate chunks evenly.
Cover and refrigerate dough for 24 to 72 hours.
Preheat oven to 350°F (175°C). Line baking sheet with parchment.
Scoop 3½-ounce dough mounds. Place on baking sheet. Sprinkle with sea salt.
Bake 18–20 minutes until golden and centers are just set.
Cool on sheet for 5 minutes before transferring to rack.
Notes
Chilling the dough enhances flavor and texture.
Use a mix of dark and milk chocolate or add nuts for variation.
Dough can be frozen for later use.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
