Jacques Torres chocolate chip cookies are made with chocolate chunks and have a coating of chocolate on the bottom of the cookie. Originally shared in the New York Times, this recipe has received thousands of 5-star reviews for good reason!
I made the world-famous chocolate chip cookie recipe that was featured in the New York Times years ago. Was it worth the effort and did they live up to the hype? Absolutely.
Truth be told, this wasn’t my first go-around with these cookies. I first made them back in the 2010 era, but was too lazy to let them chill, used all-purpose flour, and didn’t know about spreading the bottoms with chocolate. They were delicious and what I based our family’s classic chocolate chip cookie recipe off of. <—-We’ve been using this altered recipe for years.
A Good Morning America clip recently changed my life and I decided to revisit the classic recipe and ACTUALLY FOLLOW IT to the letter.
NEW YORK TIMES CHOCOLATE CHIP COOKIES RECIPE
Many know about the famous chocolate chip cookie recipe that was shared in the New York Times years ago. It was created by a French artisan chocolatier named Jacques Torres. It isn’t a quick recipe, but your patience will pay off with one of the richest cookies you’ll ever put in your mouth. One recipe makes 18 large (5″) cookies. Let them cool and allow the chocolate to harden then individually wrap them in plastic. They look (and taste) fancier than any cookie that you’ll find at a local bakery.
You’ll probably need to make a quick trip to the store to get some dark chocolate, but the rest of the ingredients are pretty basic. The measurements had me scratching my head though:
“2 cups minus 2 Tablespoons”
“1 cup plus 2 Tablespoons”
Why the funky measurements? It probably has to do with weight. 1 cup plus 2 Tablespoons of sugar is 8 ounces. He uses a 50/50 ratio of cake flour and bread flour so 2 cups minus 2 Tablespoons of cake flour probably weighs about the same as 1 2/3 cups of bread flour.
JACQUES TORRES DIPPED CHOCOLATE CHIP COOKIES
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