I was lucky enough to first try the Jacques Torres Secret Chocolate Chip Cookie at the Jacques Torres shop in Brooklyn. The cookies were large, medium thickness and had layers of chocolate throughout. We now that those layers of chocolate are from Chocolate Féves, flat disks of chocolate that are normally used for melting and dipping, but which Torres uses in cookies to make chocolate strata throughout the cookie.
Along with the layers of chocolate, what makes the Jacques Torres Secret Chocolate Chip Cookies special is the texture. Made with a combination of bread and cake flours, the cookies have thick crunchy shells and tender centers. You might have to make a special trip to the store for the flours, but it will be worth it.
Note: This recipe has been updated a bit since I first posted it. The original version was shared on a TV show, but the New York Times eventually posted a better version known among cookie lovers as the New York Times Chocolate Chip Cookies or the Jacques Torres Chocolate Chip Cookie. For best results, weigh the ingredients. Also, these cookies are excellent with Ghirardelli bittersweet chips. If you don’t have any fancy mail order chocolate you can still make great cookies.
Another Update: King Arthur sells Guittard Black Onyx Wafers which also melt into chocolate strata. They’re slightly less expensive than the chocolate fèves.
Jacques Torres’ Secret Chocolate Chip Cookie Recipe
- 2 cups minus 2 tablespoons cake flour 8 1/2 oz (240 grams)
- 1 2/3 cups bread flour 8 1/2 oz (240 grams)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter (280 grams)
- 1 1/4 cups light brown sugar (280 grams)
- 1 cup plus 2 tablespoons granulated sugar (220 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups large bittersweet chocolate chips or your favorite chocolate chips
- Do not preheat the oven yet because the dough requires chilling.
- In a large mixing bowl, stir together both of the flours, baking soda, baking powder and salt.
- 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 vanilla and mix until blended, scraping sides of bowl.
- Add the flour mixture and mix until blended, then add the chocolate.
- Scoop big mounds of dough and set on a parchment lined tray or a couple of plates. Cover with plastic wrap and chill overnight.
- When ready to bake, set dough on a parchment lined baking sheet spacing about 3 inches apart.
- Bake in a preheated 350 degree oven until lightly browned, but still soft, about 18-20 minutes.