Posted on Saturday, 21st August 2010 by Grace
Have you ever run a Google search for “The Best Chocolate Chip Cookie“? It’s incredible the amount of entries that are returned and everyone is insisting they have found the very best. How would you describe the ultimate chocolate chip cookie, “Soft and chewy?” “Crispy and chewy?” “Slightly soft but not crumbly?” “Thin and crispy?” or could it possibly be any one of the many other descriptions that flood the search engine?
Where to begin and which recipe to choose was not an easy feat but I ultimately landed on Jacques Torres’s Secret Chocolate Chip Cookies and wow! I am so happy I did! How could I go wrong? Apparently these are Martha Stewart’s favourite chocolate chip cookies. If they can satisfy Martha they must be amazing.
The “Secret” to Jacques’s chocolate chip cookies, good quality butter, the combination of the pastry and bread flours and the best-quality chocolate with at least 60% cocoa content.
I picked up a few tips along the way (from an article I read in the New York Times by David Leite) to enhance the flavour and texture of the cookies. Make sure all of the ingredients you are using are at room temperature. Salt is a key ingredient in any sweet baked good. Let the cookie dough rest for 36 hours. (Are you kidding? I couldn’t wait that long! 4 hours was all I could manage, maybe next time). This will enhance the flavour and make the cookies taste better.
The resting period in the fridge also produces drier and firmer dough that bakes to a better consistency (I found after refrigerating for 4 hours I had to let the dough sit at room temperature for about 20 minutes before I could scoop and proportion). The most important tip (think we all know this one) bake in small quantities, serve fresh and warm. Who doesn’t love any chocolate chip cookie straight out of the oven? Soft and gooey chocolate gets me every time.
Couple of things to mention, your stand mixer will definitely get a work out (thought mine was going to end up in the trash) and when you are adding the chocolate you’ll think to yourself “there is no way I can mix in all this chocolate” but you can, just add gradually. I went with a 2-ounce size cookie, when baked it was approximately 3 1/2-inches in diameter. The recipe makes quite a few cookies. You can portion out and freeze and bake whenever you want to indulge (add a few minutes to baking time).
Did I find the best chocolate chip cookie? I don’t know. What I did find, a decadent and rich chocolate chip cookie (crispy around the edges and soft in the middle) that will surely satisfy any sweet tooth.
Jacques Torres’s Secret Chocolate Chip Cookies
(from Martha Stewart)
Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 2 pounds Jaques Torres House (60 percent cocoa) or other best-quality semisweet or bittersweet chocolate, coarsely chopped
- Preheat oven to 350° F. Line the baking sheets with parchment paper or non-stick baking mats; set aside.
- Using a fine-mesh sieve, sift both flours, salt, baking powder, and baking soda into a large bowl. Using a large whisk, whisk to combine; set aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and both sugars together on medium-high speed until very light, about 5 to 7 minutes.
- Reduce speed to medium, add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Reduce speed to low, gradually add the flour mixture and mix until just combined.
- Add the chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop dough onto prepared baking sheets, about 2 inches apart.
- Bake for 18-20 minutes for larger cookies and about 15 minutes for smaller cookies or until lightly browned, but still soft. Do not over-bake. Cool slightly on baking sheet before transferring to a wire rack to cool completely.
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Tags: chocolate, chocolate chip cookies, chocolate dessert, cookies, Martha Stewart cookies, Martha Stewart recipes
Posted in Baking & Pastry, Baking Mise en Place, Pastry Doughs & Batter, Recipes
Comments (18)
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August 21st, 2010 at 7:23 pm
You’re so right. These really do appear quite perfect. I’ve tried that technique of letting this sort of cookie dough “age” for two or three days in the fridge before baking it, and I think it really works. No question that using fine chocolate helps too, and the difference that comes from using something other than just all-purpose flour in chocolate chip cookie dough can be pretty startling too! Nice post and beautiful photos!
August 21st, 2010 at 7:40 pm
I found this recipe about a year ago and haven’t made another chocolate chip cookie since. These are the best!! I add walnuts sometimes … this cookies bakes up crisp on the edges which I love and the dough isn’t too too sweet and compliments the chocolate well.
August 21st, 2010 at 7:46 pm
Thank you Jane, I am going to try and hold off for the 36 hour time frame next time but I think I will bake some off at the 12hr and 24hr as well just to see the difference between the aging times. I also want to try a batch that I portion out and freeze to see if the aging process works the same (it makes such a large batch) plus it’s nice to be able to pop a dozen in the oven and eat them freshly baked.
August 21st, 2010 at 7:49 pm
Linda thanks for the walnut suggestion, sounds delicious!
August 22nd, 2010 at 1:32 am
Thanks so much for sharing, I have been trying to perfect my favorite cookie for years and I am looking forward to testing out this recipe. I haven’t ever heard of these tips before. I wish it wasn’t too hot to bake cookies right now (no air conditioning)sigh…
August 22nd, 2010 at 6:24 am
You are most welcome Robyn
August 22nd, 2010 at 3:11 pm
Grace you always come up with the best recipes, only thing is they’re not a secret anymore.
August 22nd, 2010 at 4:49 pm
Ryan that’s okay I love sharing my delicious finds!
August 23rd, 2010 at 10:43 am
I know what SHOULD come up when I do a google search for best chocolate chip cookies. It should be this post! Your pics keep getting better and better and (as my dad used to say) they were pretty good to start with! I love the one with the cookie dough…that is a particular weakness of mine.
August 23rd, 2010 at 9:29 pm
I thought I had the perfect choc chip cookie recipe but it appears I may be mistaken! I must try this recipe. They certainly do look good!
August 25th, 2010 at 9:33 pm
Hi Grace,
Last summer my family and I took a little field trip to Brooklyn. We rode the subway to lower Manhattan and then walked across the Brooklyn Bridge. One of our many stops while we were there was to Jacques Torres’ store and guess what we had – his chocolate chip cookies! They were bigger than normal and warm out of the oven. Very rich – the 4 of us shared one cookie!
August 26th, 2010 at 1:22 pm
Stacey what I wouldn’t give to try one of his, especially right out of the oven.
September 4th, 2010 at 3:17 pm
I have made these cookies many many times….they are the best….I even use splenda brown sugar…and you can not taste the difference…but then again I did use real white sugar….but there wonderful
December 12th, 2010 at 11:33 am
[...] may also enjoy a couple of other family favourites, Chocolate Chip Cookies and Hazelnut-Orange [...]
August 31st, 2011 at 3:15 pm
Hi Grace, your cookies look so delicious. I want to try out this one since my kids love chocolate chip cookies. Where do i find the pastry flour? Please advise. Thanks.
August 31st, 2011 at 8:47 pm
You should be able to find pastry flour in your grocery store, it’s also referred to as cake flour.
September 6th, 2011 at 1:57 pm
THANKS GRACE. WISH YOU HAVE A GREAT DAY !!!
September 6th, 2011 at 4:47 pm
Thank you and to you as well.