Description
Jacques Torres’ Famous Dipped Chocolate Chip Cookies are rich, bakery-style cookies characterized by a perfect balance of tender, chewy texture and deep chocolate flavor. These cookies are chilled for an extended period to develop flavor, baked to golden perfection, and then dipped in melted bittersweet chocolate for an indulgent finish. A touch of flaky sea salt enhances the sweetness, making these cookies a gourmet treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
Wet Ingredients
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate
- 1 1/4 pounds bittersweet chocolate discs or chunks (at least 60% cacao)
- 1 cup melted chocolate (for dipping)
Optional
- Flaky sea salt for sprinkling
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together cake flour, bread flour, baking soda, baking powder, and coarse salt until well blended.
- Cream Butter and Sugars: In a separate large bowl, cream the unsalted butter with light brown sugar and granulated sugar until the mixture is light and fluffy, indicating that air has been incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing thoroughly after each addition. Stir in vanilla extract to infuse the dough with aromatic flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough which can toughen cookies.
- Fold in Chocolate: Gently fold in the bittersweet chocolate discs or chunks evenly throughout the dough for rich chocolate pockets in every bite.
- Chill Dough: Cover the dough and refrigerate for at least 24 hours, and up to 72 hours, to enhance flavor and improve texture by allowing the flour to hydrate fully.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Scoop large mounds of dough, about 3 tablespoons each, and place them on the baking sheets spaced at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake for 12 to 15 minutes until the edges are golden brown but the centers remain soft, ensuring the perfect chewy texture.
- Cool on Baking Sheet: Allow cookies to cool on the baking sheet for 5 minutes so they firm up slightly before transferring to a wire rack to cool completely.
- Dip in Melted Chocolate: Once fully cooled, dip half of each cookie into the melted chocolate, then place them on a parchment-lined tray for the chocolate to set.
- Add Finishing Touch: If desired, sprinkle the dipped cookies with flaky sea salt to enhance the chocolate flavor and balance sweetness.
- Set Chocolate and Store: Let the chocolate set completely at room temperature before storing cookies in an airtight container for up to one week.
Notes
- Chilling the dough for at least 24 hours is essential for developing deep flavor and achieving a chewy texture.
- Use high-quality bittersweet chocolate for both the chunks in the dough and the dipping chocolate for the best taste and texture.
- Store the cookies in an airtight container to maintain freshness and prevent them from drying out for up to one week.
- If flaky sea salt is unavailable, a light sprinkle of regular coarse salt can be used as an alternative.
- Prep Time: 30 minutes plus 24-72 hours chilling
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
