Last year I went to visit some friends who live in a neighborhood down under the Brooklyn Bridge. It’s one of my favorite areas of New York and home to one of the best chocolate shops in the country, Jacques Torres. We visited the shop on a cool autumn morning. It was extremely busy, so we moved through the line and quickly but carefully selected our chocolates which we ate while strolling around Brooklyn. Today’s recipe reminds me of that fun day.
What makes this recipe special, aside from the expensive chocolate, is the combination of bread flour and pastry flour. The cookies are large and sturdy with a thick crunchy shell 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 cookie or Jacques Torres Chocolate Chip Cookie. For best results, weigh the ingredients.
Jacques Torres' Secret Chocolate Chip Cookie Recipe
- 2 cups minus 2 tablespoons 8 1/2 ounces cake flour
- 1 2/3 cups 8 1/2 ounces bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks 1 1/4 cups unsalted butter (10 oz)
- 1 1/4 cups 10 ounces light brown sugar
- 1 cup plus 2 tablespoons 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons natural 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.