So I had heard rumblings about the amazing cookies at Jacques Torres. Then a co-worker came back from a trip to Brooklyn and said she had this fabulous cookie at, you guessed it, Jacques Torres. So I just had to bump the recipe to the top of the “to make” list.
I had read that the secret to these cookies was a long rest in the fridge. 36 hours to be exact. Supposedly this rest dries out the cookie dough and makes for a toffee taste in the cookie. But yikes. THIRTY SIX HOURS?! Who can wait that long?
Torres also uses thin discs of chocolate (couverture – used in truffle making to be exact) instead of chips or chunks. This makes for layers of chocolate in the cookie. After a visit to a local chocolate factory to pick up the obligatory chocolate discs, I was on my way. However, I’m quit sure using regular old chocolate chips would work out well too.
Oh yeah – did I mention the sprinkle of salt each cookie gets before baking? How smart is that??!
Ok, admitted – the recipe is a little picky in that it calls for a mix of flours. It’s kinda funny cause he mixes cake flour (low protein) with bread flour (high protein). One would wonder – can’t we just use all purpose since it’s in the middle and call it a day? Well, I found a Q&A that says sure, although to be honest, I’m not really sure if he is saying just use all-purpose for the bread or use all-purpose for the whole dang thing. So I did a sub for the cake flour (basically subbing 2 T of cornstarch for 2 T of flour in each cup of flour) and used all-purpose in place of the bread flour since I was not in the mood to go back to the store.
The verdict?
Damn good. And the sprinkling of salt on top is pure genious. The cookie bakes up crisp at the edges and chewy in the middle. I cut the baking time to 16 minutes (cause I want more chewy, less crunchy) and that worked out fine. I’m totally converted and will now make no other cookie. Oh and those chocolate discs? Yeah…I’m converted to those too. Gonna have to hit up that chocolate factory again…
Oh – AND eating the dough straight up out of the freezer (cause that’s the way we eat cookies at my house)? Wow. Yep. These are my new go-to cookie for sure.
The recipe – since someone else was nice enough to type it up. Make it. Now. Especially since you have to wait 36 hours to enjoy the fruits of your labor!
Ms. Pantry Raid
WOW. I have got try these. I am looking for the ultimate chocolate chip cookie recipe. I am also wanting to try adding a touch of molasses for a richer flavor. So many variations, though, and so many things to bake!
Hmmm – I’m a sucker for chocolate chip cookies and this one sounds delicious. I love that addition of salt too!
I forgot how much I loved these! I need to make them again! Your picture has me wanting one right now!
Wow, these look great!
Hi Chris.
Salt and chocolate is a trend that has developed in parallel with salted caramels. If you remember the molten chocolate cake fad from about ten years ago, one of the ingredients that was usually present was grains of fleur de sel. Claudia Fleming’s chocolate caramel tart with sea salt comes to mind.
It’s no surprise that a trend that first began in Paris, conceived by Pierre HermΓ©, is only now entering the mainstream (e.g., Starbucks’ salt-caramel-hot chocolate, Wal-Mart’s salted chocolate truffles). The only question I have is why it’s taken so long. π
Don’t ever underestimate salt in baked goods and desserts – just think how flat dishes taste without it. Adding just a pinch of salt brightens the flavor of most foods – sweet and savory.
And I agree – what DID take so long to spark this flavor trend? I’m quite certain chocolate covered pretzels have been popular for a looonnnggg time.
These look really incredible. I love salt & chocolate so I’m sure that sprinkle does wonders. I need another chocolate chip recipe like I need a whole in the head but I’ll be starring it anyway. π
Oh. My. God. YUM!!! I expect to have one saved for me in NY. π
Oh, we are so going! I already added it to the itinerary. π
Those look great! I’ve been meaning to try this recipe ever since it appeared in the NYTimes and never remember to start a batch of cookies that far before I need them – I’ll mix some up today:)
I just made these today and they’re resting in the fridge. I wonder how the corn starch sub might be different from cake flour because I once made a recipe that said cornstarch was the secret, but I just ended up getting a super cakey cookie.
I can attest that the sub I did with the cornstarch plus AP flour for the cake flour did not give a super cakey cookie. I am not a fan of cakey cookies! These ended up pretty flat – chewy in the middle and crisp at the edges.
I do wonder if just using all AP would be fine. I have a feeling it would. π I’ll have to give it a shot with the next batch.
Coveture chocolate is def. preferred to chips/morsels in most applications. What people don’t generally know is that what goes into the chips is the lowest quality/leftover scraps. They are fine for day to day cookie making/use but if you really want something fantastic you gotta pony up for the good *hit.
These look fabulous!