Jacques Torres's Secret Chocolate Chip Cookies

Name: Jacques Torres's Secret Chocolate Chip Cookies
Ingredients: 1 pound unsalted butter; 1.75 cups granulated sugar; 2.25 cups packed light-brown sugar; 4 large eggs; 3 cups plus 2 tablespoons pastry flour; 3 cups bread flour; 1 tablespoon salt; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 tablespoon pure vanilla extract; 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

3.7

(1,063)

81 Reviews

By

Martha Stewart Editors

Updated on August 3, 2020

Yield:

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Ingredients

1 pound unsalted butter
1 ¾ cups granulated sugar
2 ¼ cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.