July 27, 2021Van
Share Recipe:
Prep time: 24 hours 15 minutes
Cook time: 18 minutes
Serves: 20 Large Cookies
Look no further, this is the BEST Chocolate Chip Cookie Recipe that exists, inspired by the genius chocolatierChefJacques Torres. It’s the most perfect, chewy, chocolate-rich, indulgent cookie. It’s higher-maintenance compared to other recipes, but the long resting time is well worth it so the gluten in the dough loosens up, and you end up with the most perfect texture – chewy with slightly crisp edges. I’ve also made this with all-purpose flour instead of cake+bread flour and they’ve still turned out fantastic, I do recommend using a kitchen scale to measure out the flour because it’s the most accurate method, I have the gram measurements in the ingredient list. Even though the recipe calls for 60% Dark Chocolate Discs (you can order from Jacques Torres here), I typically use Trader Joe’s Pound Plus Belgium Chocolate Bars and cut them up into chunks – I’ve used dark chocolate, milk chocolate and even a combo of both. I’ve also used brown sugar instead of light brown sugar (like I did with this batch), the cookies turn out slightly browner. Take the leap and try this recipe, these cookies are better than any bakery version I’ve tried across the country.
Use high quality chocolate, unless you’re in NYC, it will be hard to find Jacques Torres’ 60% Dark Chocolate Discs locally (you can order them from Jacques Torres’ website) and it’s really worth it to splurge on these, they are the best baking chocolate you can find
Trader Joe’s Pound Plus Belgium Dark Chocolate Bars is a good substitute. Avoid using most chocolate chips, many are low qualitychocolate and have stabilizers
Chop the bar into chunks. 
Use a⅓-Cup Scoop to make large cookies, 6 cookies will fit on a baking sheet
Adding a pinch of Maldon Sea Salt Flakes on the cookies accentuates the amazing chocolate flavor
Share Recipe:
Print Recipe
July 27, 2021Van
- Prep time: 24 hours 15 minutes
- Cook time: 18 minutes
- Serves: 20 Large Cookies
www.foodisafourletterword.com
Ingredients
- 2 Cups minus 2 Tablespoons Cake Flour (241g)
- 1⅔ Cups Bread Flour (241g)
- 1 Pound 60% Dark Chocolate Discs (600g)
- 1¼ Cups Unsalted Butter (2½ sticks), room temp (284g)
- 1¼ Cups Light Brown Sugar, packed (275g)
- 1 Cup plus 2 Tablespoons Granulated Sugar (227g)
- 2 Large Eggs, room temp
- 2 Teaspoons Vanilla Extract
- 1½ Teaspoons Baking Powder
- 1¼ Teaspoons Baking Soda
- 1 Teaspoon Coarse Salt
- Maldon Sea Salt Flakes for sprinkling
Method
- 1)
In a large bowl, add 2 Cups minus 2 Tablespoons Cake Flour, 1⅔ Cups Bread Flour, 1½ Teaspoons Baking Powder, 1¼ Teaspoons Baking Soda, 1 Teaspoons Coarse Salt stir well with a whisk to combine and set aside.
- 2)
Place 1¼ Cups Unsalted Butter, 1¼ Cups Light Brown Sugar, 1 Cup plus 2 Tablespoons Granulated Sugar into a mixing bowl, use the paddle attachment and mix on medium-high speed for 5 minutes, it will look light and fluffy. Add vanilla and mix, add the 2 Large Eggs one at a time, waiting until fully combined before adding the next one, scrape the bowl to ensure an even mix.
See AlsoBook: Smooth & Juicy – over 130 recipes to look great and feel amazing | ROHTOPIA | Ganzheitliches WohlfühlenKeto Coffee Cake Recipe - Only 3 Net Carbs Per SliceThe Ultimate Keto Egg Fast Recipe Collection!Instant Pot Egg Bites Recipe, Copycat of Starbucks Bacon & Gruyere Sous Vide Egg Bites – FOOD is Four Letter Word - 3)
Add the flour & mix just until moistened. Add the Dark Chocolate Discs or chunks and use a spatula to fold in the chocolate. Press plastic wrap against the dough ensuring that it’s completely covered and refrigerate for 24-72 hours.
- 4)
Before baking, bring the dough to room temp by leaving it on the counter for 1-2 hours. Pre-heat oven to 350°F. Line a baking sheet with parchment paper. For large cookies, use a ⅓-Cup scoop and bake for 16-19 minutes. The cookies should be puffy and starting to slightly brown on the edges when you take them out of the oven (avoid over-baking). Right out of the oven sprinkle the cookies with a pinch of Sea Salt Flakes. For smaller cookies, use a 2-Tablespoon scoop and bake for 10-11 minutes. Repeat with remaining dough. Let the cookies cool for about 10 minutes before transferring them to a cooling rack to firm up. They taste amazing while warm. Enjoy!
↓ Supplies to make this recipe ↓
You may also like
Mini Ice Cream Cone Meringue Cookies Recipe
April 26, 2021
Matcha White Chocolate Chip Cookies Recipe
December 24, 2018
No-bake Oreo Cheesecake Recipe
December 21, 2017
Disneyland Café Orleans Mickey Beignets Recipe
January 11, 2019
Classic Madeleines Recipe (les Madeleines de Commercy)
August 7, 2020
Cookies ‘n Cream Ice Cream Cone Cake Pops Recipe (No-Bake)
February 14, 2019
St. Louis Gooey Butter Cake Recipe
October 29, 2020
8 Comments
Helen
July 27, 2021 at 6:20 pm
Hello!
Since I only have all-purpose flour, would I use a total of 3 2/3 cups of APF? For the chocolate, since I don’t have a kitchen scale, how many cups of chocolate would you recommend? Thank you so much! So excited to try out this recipe.Reply
Van
July 27, 2021 at 8:14 pm
Hi Helen, you’d use 3½ Cups All Purpose Flour. For the chocolate, are you using chocolate chips or discs? For chips it’s about 3½ Cups, but that also depends on the size of the chips.
Reply
Pey
July 28, 2021 at 9:53 pm
Hi Van, for 3/5 cups of AP flour is that 482g? (i added the bread and cake flour measurements from your original recipe)
Also for the scoop size, were you referring to this scoop? https://www.amazon.ca/Restaurantware-RWT0215-Portion-Measuring-Stainless/dp/B06XY93MB4/ref=sr_1_10?dchild=1&keywords=1%2F3%2Bcup%2Bice%2Bcream%2Bscoop&qid=1627533487&sr=8-10&th=1
The scoop you linked seems to be bigger so i’m a bit confused which #12 scoop to buy. Thanks 🙂
Reply
Van
July 30, 2021 at 5:47 pm
Hi Pey, if you’re going to use all-purpose flour, 482g is correct. For the scoop, the one I use holds 1/3 Cup, so that one is a little bigger than mine. If you like that brand, this is the one that’s closer in size to the one I have
Reply
Pey
July 31, 2021 at 10:37 am
Thanks Van! Have you ever tried to mix AP flour with bread flour? I don’t have cake flour on hand but i’m not sure if mixing AP and bread flour would be too much protein for the cookie
Van
July 31, 2021 at 11:09 pm
You’re welcome! I haven’t tried mixing AP and bread flour yet, I would just use all purpose flour
Tammy
July 29, 2021 at 9:21 am
FYI…. You directions under the print function are not as complete as your directions here. Under “print” it doesn’t tell you to mix in the flour.
Reply
Van
August 2, 2021 at 7:31 am
Thanks for letting me know, I checked it out and it seems to be working correctly now 🙂
Reply
Leave a comment
Previous RecipeNext Recipe
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
-Van
Shop Unique + Cool Kitchen Gadgets
Please make anyAmazon purchases using my affiliate link, Amazon sends me a small commission at no additional cost to you, but it helps cover the costs of running my site. Thank you for visiting and for your support♥
FOOD is a Four Letter Word is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
*This site has no affiliation with Trader Joe’s. Any discussions are descriptions of the Trader Joe’s company or it’s products are not endorsed by the Trader Joe’s company and are expressly disclaimed.
Newest Recipes
- One Piece Strawberry Yogurt Fizzy Drink Recipe for Luffy
- One Piece Straw Hat Rice Krispies Treats Recipe
- How to make Yogurt using the Sun
