there are a lot of fancy sweets out there with exotic ingredients, but sometimes all i really want is a prototypical chocolate chip cookie. that said, it can be remarkably difficult to find a good chocolate chip cookie, and there are quite a lot of bad chocolate chip recipes floating around. i’ve followed recipes that resulted in cookies that were too cakey, too crispy, too hard or what not.
a few years ago, jacques torres started turning out chocolate chip cookies and selling them at his chocolate shops. they are divine — he keeps them on a hot plate (at his Hudson Street store at least), so they arrive in your hands warm, chewy, oozing with melty chocolate. jacques also generously published his cookie recipe some years back. the secret to his cookies lies in his copious usage of chocolate. he doesn’t use chocolate chips, rather chocolate chunks that he cuts from blocks of chocolate. i’ve been using his recipe ever since, although i have simplified and modified it a bit over the years. i’ve also corrupted his recipe with my usage of chocolate chips, so i suppose, i can’t really say they resemble jacques’ original recipe very much at all.
Chocolate Chip Cookies
(makes 2 dozen large chocolate cookies or about 4 dozen 1.5 inch cookies)
|Butter||225g at room temperature|
|Light Brown Sugar||225g|
|Eggs||2 large ones|
|Vanilla||1 ½ tsp|
|Baking powder||1 tsp|
|Baking soda||1 tsp|
|Salt||1 ½ tsp|
|Chocolate chips||300g [good quality chips, like Ghirardelli, are highly preferable — they come close to emulating the chocolate chunks that jacques cuts from blocks to make his cookies]|
- Whisk together flour, baking powder, baking soda and salt in a bowl and set aside.
- In the bowl of your stand mixer with the paddle attachment, cream the butter until it is soft and creamy.
- Then add in the sugars. Whip until the mixture is light and fluffy. You may need to intermittently stop the mixer and scrape down sides.
- Slowly add in the eggs, one at a time, followed by vanilla.
- When the mixture is well incorporated, turn your mixture down to the slowest speed and add in the flour mixture in two parts until the ingredients just come together as a dough.
- Add in the chocolate chips until evenly distributed. [Mixer should be on slowest speed]
- To make large cookies, use an ice cream scooper with a lever to drop the cookies onto a baking sheet about 1 inch apart (the cookie dough doesn’t spread too much). Alternatively, you can form the cookie dough into a 1.5 inch diameter log, set aside in your refrigerator for at least 1 hour, and then sliced 1/4 inch thick for baking.
- The large cookies should be baked for about 18 minutes at 350ºF and the 1.5 inch diameter cookies at about 12 minutes.