Description
Jacques Torres’ Famous Dipped Chocolate Chip Cookies are a gourmet treat known for their rich buttery texture and deep chocolate flavor. These cookies feature a perfect blend of cake and bread flours, a mix of brown and granulated sugars for sweetness, and a hefty amount of bittersweet chocolate chunks. After chilling the dough for 24 to 72 hours to develop flavor and texture, the cookies are baked until soft in the center and then dipped in melted chocolate for an indulgent finish.
Ingredients
Scale
Dry Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
Wet Ingredients
- 1 ¼ cups unsalted butter, room temperature
- 1 ¼ cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Chocolate
- 1 ¼ pounds bittersweet chocolate discs or chunks (at least 60% cacao)
- About 8 ounces melted chocolate for dipping (bittersweet, milk, or white chocolate as preferred)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt until evenly mixed.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the room temperature unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until combined.
- Mix Dry Ingredients Into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed or folding with a spatula just until combined to avoid overworking the dough.
- Fold in Chocolate: Gently fold the bittersweet chocolate discs or chunks into the dough for an even distribution of chocolate.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and improve texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop Dough: Using a large scoop, portion out approximately 3.5 ounces of dough per cookie, placing each ball 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 16 to 18 minutes, or until the cookies are golden brown on the edges but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Dip in Chocolate: Once fully cooled, dip half of each cookie in the melted chocolate of your choice and place them back on parchment paper until the chocolate sets.
Notes
- Chilling the dough for 24 to 72 hours enhances the flavor and texture significantly; do not skip this step if possible.
- If desired, you can skip the chocolate dipping step or substitute with milk or white chocolate according to preference.
- Sprinkling the cookies lightly with sea salt before baking adds a delightful contrast to the sweetness.
- Prep Time: 25 minutes plus 24 hours chilling
- Cook Time: 16-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
