Look no further, this is the BEST Chocolate Chip Cookie Recipe that exists, created by the genius chocolatier Chef Jacques 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, my favorite chocolate for baking are the Pound Plus Belgium Chocolate Bars. See’s Candies large Semi-Sweet Chocolate Chips are another great option
Chop the bar into large chunks
Use a ⅓-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