Ultimate Chocolate Chip Cookies

I’m always on the lookout for recipes considered “Best Ever [insert food]”. What makes one Best Ever Recipe better than another? And then what happens when you make a newer one that tastes even more heavenly? Something that is the “Best Ever” is also based on taste and preference. So today, I’ve decided to share my attempt on Jacques Torres’ Chocolate Chip Cookies, and let you decide if it’s a Best Ever (or at least top 5? )


This chocolate chip cookie recipe is adapted from Jacques Torres, the Chocolate Man himself. Having read many other blog posts on recreating the cookie, and even appearing in the New York Times and Martha Stewart, I knew these would be the ultimate chocolate chip cookie. I decided to make these for Father’s Day because (1) my dad deserves the best and (2) these required less work than baking a cake.

This recipe, like many other chocolate chip cookie recipe, is actually based off of NESTLÉ® TOLL HOUSE® Chocolate Chip Cookie recipe found on the back of every bag of NESTLÉ® TOLL HOUSE® Chocolate Chips. Recipes are then developed by varying one aspect or another. By changing the ingredients used, ratios/proportions, or baking times, you can get crispy cookies, chewy cookies, cakey cookies, or any cookie you like.

Like the NESTLÉ® TOLL HOUSE® cookies, the recipe calls for flour, brown and white sugar, eggs, vanilla extract, butter, salt, baking soda, and chocolate chips. Two ingredient variations are the use of a combination of cake and bread flour and the addition of baking powder. After mixing everything together, a resting time in the refrigerator is required. The recommended chilling time is 36 hours, but you can vary from 24 to 72 hours. I chilled mine for about 39 hours.


These cookies turned out to be slightly crispy on the edges and soft on the inside. They weren’t too sweet or overly buttery, despite the amount of sugar and butter they ask for. I didn’t use the chocolate disks since I didn’t have it readily on hand but the Trader Joe’s chocolate chips works just as well! I had to bump up my oven temperature to 375 degrees because my oven always seems to be cooler than what the recipe says. And since I made these cookies smaller than 3 1/2 ounces, I baked them only for 16 minutes.

I got good reviews and thumbs up with these cookies and I hope you do too! All superheroes (dads – and moms!) deserve a chocolate chip cookie baked by their son or daughter. Happy Father’s Day!IMG_1580.JPG

The Infamous Jacques Torres Chocolate Chip Cookie

recipe from New York Times

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content 
  •  Sea salt
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

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