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We Tried It: Jacques Torres' Chocolate Chip Cookie Mix

We Tried It: Jacques Torres' Chocolate Chip Cookie Mix

I had only ever dreamed of the ideal chocolate chip cookie until I bit into this classic made with the Jacques Torres bake-at-home mix. It strikes the perfect balance: slightly crispy on the edges, yet oh-so soft and chewy in the center. This iconic American treat is made with the famous pastry chef's large chocolate discs that create irresistible, chocolatey goodness in every bite. Did I mention a satisfying salty touch to the tongue?

Eating healthy should still be delicious.

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Quick and so ridiculously easy, this mix only requires three added ingredients: unsalted butter, eggs, and vanilla extract. The package claims one mix yields 15 cookies, but I baked 48. Impress your guests at your next party by sticking these bad boys in the oven. We promise, they're sure to satisfy any sweet tooth. Serve them with a frothy cappuccino or a steamy hot chocolate—either way, everyone will love them.

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The Jacques Torres Chocolate Mudslide Cookies

I had a fabulous time in San Diego at the BlogHer 2011 Conference, and the trip was made even sweeter by the fact that I placed as one of the Knorr 4 Challenge winners! I am especially excited to report that I was voted “fan favorite” based on votes from the live audience and from my followers on Twitter. I want to express how thankful I am to all of the people who voted, retweeted, and supported me during the competition! I can’t wait to be an ambassador for Knorr and to share more recipes with you!

These cookies also have a fun story behind them. A few weeks ago, I posted the Jacques Torres Chocolate Chip Cookie recipe, which I now believe to be the best chocolate chip cookie recipe available. Well, Mr. Chocolate himself apparently stumbled upon my post, and he actually contacted me! He told me to call his store and that he wanted to send me some chocolate, because when I made the cookies, I didn’t actually have any of his signature chocolate on hand. Long story short, I called and got to speak to Jacques Torres himself! He was so sweet and it was a pleasure to get to talk with him. Mr. Torres is very involved in all aspects of his chocolate empire, and one of the managers I spoke with, Christine, said that he is almost always in their main store. Knowing how much he cares about his brand and his chocolate is truly inspiring. Anyway, I was sent some chocolate to use, and I was ecstatic! I figured that I would bake some really delicious chocolatey cookies – I settled on another Jacques Torres recipe: these mudslide chocolate cookies. They are really amazing – they’re soft and chewy and possibly the most chocolatey thing that I have ever tasted. They remind me of a “brownie” cookie, but seeing as how they have three pounds of high quality chocolate in them, they are really a step beyond. I took some of these to a friend’s house for a party, sent some into Kramer’s office, and took some into work, and everyone’s reaction was the same: wow! It doesn’t get better than this, folks, so I highly recommend that you use your next cool-ish summer day wisely and bake these cookies. Thanks again to Mr. Torres for sending me some of his lovely chocolate – my friends and family all have happy bellies now!



Your ingredients.


Melt the 6 ounces of unsweetened chocolate and 16 ounces of bittersweet chocolate together, then set aside to cool for a bit.


Whisk together the flour, baking powder, and salt.


Combine the butter and sugar.


Beat together until well combined – the texture will be like that of wet sand, as there is much more sugar than butter.


Add in the eggs one at a time, scraping down the sides of the bowl as necessary.


Add in the flour mixture – the dough will still be quite wet at this point, but don’t worry!


Mix in the melted chocolate.


Chop your walnuts and add them to the bowl.


Chop your remaining bittersweet chocolate.


And mix in with the walnuts.


Place mounds of dough on a greased and/or lined baking sheet, preferably lined with parchment for easy removal later. Sprinkle with a bit of fleur de sel or sea salt, then bake at 325 degrees F for 12-15 minutes, or at 350 on the convection setting (my oven doesn’t have this) for about 15 minutes.


Allow to cool completely before removing from the baking sheets.


Serve and get ready to be wowed!


We Tried It: Jacques Torres' Chocolate Chip Cookie Mix - Recipes

26 comments:

I'm sorry you are sad. :-( I hope these cookies helped a little and that you're feeling less sad today.

These cookies look so good! I hope they made you feel a little better :)

It's funny that you found that recipe and made it too--that's actually the recipe I used for my cookies in a jar Christmas gifts! Did they taste familiar? -)

The problem with letting the cookie dough rest and soak up all the ingredients for 24-36 hours is that there wouldn't be any dough left in my fridge to actually make cookies! Perhaps a double batch prepared, 1 for dough and 1 for actually baking?

These cookies look great! Hope you feel better :)

Awww, hugs! You've inspired me to finally post the Alton Brown cookies I made six months ago.

After finally finding a chocolate cookie recipe my husband likes (they have to be soft), I'm afraid to try another -- but after reading your success, I'm sorely tempted. The only problem with mine is that I don't think it tastes nearly as good raw as the stuff in the tub!

I like your addition of adding the fleur de sel. As much as I adore cookies, I've not quite found the perfect chocolate-chip cookie recipe yet either. Looking forward to trying this recipe you've shared. The resting time will be a challenge. Hope your gray skies are blue-er. =)

Thanks for all the well-wishes! Good food and good friends always make everything better. And it sure doesn't hurt if there is chocolate involved. :)

Are you in a long distance too? It's awful! Cookies help. that was where my cookie post stemmed from too. Be strong!

Sorry to hear your boyfriend is so far away. These cookies look delicious, I've had a couple of crappy batches of cookies recently so I'm definitely looking for a new recipe.

And the photography on your blog is just stunning! So envious, I really need to work on my photos!!

Jessie-I am in a long long long distance relationship, sounds like you are too! My bf is actually in Norway now, soooo far away, but we make it work for the time being. ) And you are absolutely right, cookies are soothing for the heart on many occasions!

I tried these and thought they were delicious! Perfectly moist! Definitely liked the touch of the fleur de sel!

Fantastic cookies! Thanks for rewriting as an easy-to-measure recipe. I made the dough two nights ago and baked half of it for a dinner party dessert last night. One of the out-of-town guests said it was officially her first chocolate chip cookie! Ever! I baked a second round tonight and they were even better. Perhaps because waiting 48 hrs rather than 24 hrs improves the dough or because I dialed in the cooking time better. For my oven and size of dough ball, 350-F and 15 min was perfect. I also used a combination of Ghirardelli milk chocolate chips & Whole Foods semi-sweet chips and the WF was more molten and delicious. Any idea why? The cookies just *looked* beautiful too. Thanks!

Hi, I really love your blog and want to try those cookies. But pls tell me. how much grams have 1 stick of butter? And how much ml have cup you used to meassure ingredients? Thanks.

Janel: Sorry I missed your comment earlier, but it sounds like you got the cookies just right for your guests! :) I have to be honest that I don't know why the WF chips were more molten, unless it is because they might have less preservatives and stabilizers than the Ghiradelli? Just a guess. Enjoy!

Anonymous: 1 stick of butter = 1/2 cup = 8 tablespoons = 4 ounces = 113 grams. 1 cup = about 236.5 mL. Hope that helps!


Best Chocolate Chip Cookie Recipe EVER! Thank you Jacques Torres!

I have been meaning to share this recipe with you all since last fall but it got pushed to the back of my mind behind the thousands of other ideas that keep me awake at nights. When I read that May 15th is National Chocolate Chip Day I suddenly remembered that I never shared it and decided that National Chocolate Chip Day would be the perfect day to do so.

For a while, I have been searching for the “perfect chocolate chip cookie recipe”. I’d tried several different recipes but nothing ever really stood out as anything special to me. (You may recall my blog post on Bacon Chocolate Chip Cookies.) Well, I was in Florida for a few weeks last fall and visited Disney World’s Epcot Center during their annual Food and Wine Festival. On the day I was there the famous chocolatier, Jacques Torres, was also there doing a chocolate cooking demonstration. While talking about all of his various accomplishments in chocolate he joked that despite all those achievements he would probably be best remembered for his chocolate chip cookie recipe. That immediately got my attention. As soon as I got home I googled “Jacques Torres chocolate chip cookies” and sure enough it was all over the internet and everyone was talking about how fantastic these cookies were. I had to try them!

I went shopping the next day and had a batched whipped up that night. The worse part about these cookies is that they have to set in the refrigerator for 24 hours before you bake them. I was so excited to try them that those 24 hours were pure torture. When it finally came time to bake them, all the waiting was definitely worth it. They were amazing! My husband and kids dove into them and said they were, by far, the best chocolate chip cookies they had ever eaten. I couldn’t believe that I had finally found my “perfect chocolate chip cookie” recipe.

I did make just a couple of small modifications to the original recipe to make it easier on myself. Jacques Torres suggests you use his Dark Chocolate Baking Discs in the cookies. I am sure they would taste even better with his prestigious chocolate but I didn’t want to have to place an online order every time I wanted to make a batch of cookies. Instead, I used the suggestion of another blogger (I can’t remember where I saw this) and used a combination of Ghirardelli Bittersweet Baking Chips and Ghirardelli Baking Bars, both easily found at my local grocery store. The other change I made was the original recipe tells you to refrigerate the dough, right after mixing it, then scoop out the balls of dough and add a salt garnish after the 24 hour rest period. When I tried to do this I found it was almost impossible to scoop out the dough because it was so hard from refrigeration. Also the salt wouldn’t stick to the cold dough. To solve that problem, I scooped the dough into balls while it was fresh from mixing, added the salt, and then refrigerated the dough balls for 24 hours.

How is this cookie different than other chocolate chip cookies, you ask? Well, the three things about it that I love the most are: 1. The cookies are huge. It is hard to accurately tell their size from the above picture but here is a picture of the original batch that I made while in Florida. You can tell by how big they are on my baking sheet.

I have tried making them smaller too but found that they really are better at the larger size because it allows them to accommodate the chocolate chunks and they seem to bake up nicer. 2. The chocolate chunks and chips are large and have intense chocolate flavor. 3. The addition of a sea salt garnish adds a mild saltiness that tastes great with the chocolate and sweetness of the cookie.

One warning, these cookies are definitely pricier to make than your average Nestlé Toll House batch of cookies. You use three chocolate baking bars along with a bag of baking chips, plus you use a combination of bread and cake flour instead of all-purpose flour. They aren’t a cookie I make every day but they are sure worth it when you want something special.

A final note, before I give you the recipe I live in a high altitude area so I found that when I baked them at home they did bake up slightly different than they had in Florida. You can sort of see the difference between my Florida batch and the others. They were a little more airy and puffed up a bit more. They were still incredible and way better than any other chocolate chip cookie I have ever baked here though. I am perfectly happy with them as is but I think I may still try to make a few modifications to the recipe in the future and see if I can get them as perfect as they were at sea level.

OK, enough talk let’s start baking!

The ingredients you need for these cookies are:
• 2 cups minus to 2 tablespoons Cake flour
• 1 2/3 cup Bread flour
• 1 1/4 teaspoon Baking soda
• 1 1/2 teaspoon Baking powder
• 1 1/2 teaspoon sea salt
• 1 1/4 cups (2 1/2 sticks) Unsalted butter, softened
• 1 1/4 cups Light brown sugar
• 1 cups plus 2 tablespoons Granulated sugar
• 2 Large eggs, room temperature
• 2 teaspoon Vanilla extract
• 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (I use 3 – 4oz Ghirardelli Semi Sweet Chocolate Baking Bars and 1 – 10oz bag Ghirardelli Bittersweet Chocolate Baking Chips)
• Sea salt for garnish

One thing I don’t recommend is the salt that you see in the above picture. I used it because it was all that I had at the time but it was too coarse to go through my sifter. I now use a salt that is a little bit finer.

A very important factor when making any cookie is the temperature of your butter. You want your butter to be soft enough to leave an indention from your finger but not so soft that it is losing it’s shape or, worse yet, starting to melt. The temperature of your room will determine how long it needs to set out before use. I usually set mine out for 30-45 minutes and then start checking it at that point. Don’t try to heat it in the microwave because it will heat unevenly and start to melt in some places. Once it is melted it will no longer cream properly with the sugar. When it is ready it should look something like this after being pressed on with a finger:

Step 1: Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Step 2: If using baking bars, chop bars into large chunks and combine with baking chips. Set aside.

Look at all that chocolatey goodness!

Step 3: Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

Step 4: Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Step 5: Drop chocolate pieces in and incorporate them without breaking them.

Step 6: Scoop 3 ½ -ounce mounds of dough (the size of generous golf balls) onto a baking sheet that has been lined with parchment paper or a nonstick baking mat. Make sure to turn horizontally any chocolate pieces that are poking up it will make for a more attractive cookie. Sprinkle lightly with sea salt. Be careful not to over do it on the salt, you want them to have just a hint of saltiness.

I found that a 2 1/2 inch scoop made the perfect sized mounds.

I also placed them all close together so that I could get them on one sheet for refrigeration. When it is time to bake them the next day, you will only want to place 6 cookies on a sheet at a time because they are so large and will spread even more while baking.

Step 7: Cover baking sheet with plastic wrap and refrigerate dough for at least 24 hours, up to 72 hours.



Step 8:
When ready to bake, preheat oven to 350 degrees. Line another baking sheet with parchment paper or a nonstick baking mat. Place 6 cookies, evenly spaced, on the baking sheet and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough balls.

And here, once again, is the final cookie. Look at those beautiful chunks of chocolate and the light garnish of salt on top.

The only thing better than a beautiful chocolate chip cookie is a beautiful chocolate chip cookie with a big bite in it!


Jacques Torres’ chocolate chip cookies As an Amazon Associate I earn from qualifying purchases. You may think a chocolate chip cookie is just a chocolate chip cookie. Recipes may vary a bit, but pretty much they’re all about the same. And then there is THIS recipe. The Jacques Torres FAMOUS cookie. It’s one that I have wanted to try for a long time, but you have to wait at least 24 hours after making the dough to bake the cookies. Who can wait that long? But, at the check-stand at Trader Joe’s, staring me in the face, were chocolate covered Tahitian Vanilla Caramels. My first thought was these need to be baked in a cookie, and it has got to be a GOOD cookie. So the Jacques Torres’ recipe it was. I tweaked it just a bit but I was patient which is NOT at all like me, and I waited the full 24 hours before baking. They were most definitely worth waiting for. My kids have declared these the best cookies ever, and I would have to agree with them. If you are looking for a chocolate chip recipe, this is the only one you will ever need. My days of baking off the bag are behind me. Jacques Torres Chocolate Chip Cookies

I&rsquom not a fan of fussy recipes. I like to keep things as simple as possible. That is one of the reasons it has taken me years to get around to baking Jacques Torres Chocolate Chip Cookies.

You may have seen these cookies discussed here and there after The New York Times sang their praises. They&rsquore big, thick cookies jam-packed with chocolate. But the recipe is exactly what I would call fussy. There are two kinds of flour, some odd ingredient measurements, and a lot of chilling time before you can even bake them. Now that I have made them, though, I can safely say that they are worth every ounce of fuss.

The other reason I had never made these famous cookies is that Jacques Torres&rsquo shop is literally just down the street. If I want a giant chocolate chip cookie, I can just walk down there and get it. And believe me, I have done just that many times.

One of the last times I devoured one of those cookies, I decided it was high time I tried baking them myself. I got out the two kinds of flour and even got the chocolate from Jacques Torres to try to replicate those big ol&rsquo cookies. I followed the recipe very closely in an attempt to make a fair comparison to the original.

I mentioned the long chilling time for the cookie dough, and I did a little experiment to see if it really makes a difference. The recipe recommends refrigerating the dough at least 24 hours and up to 72 hours. I baked the dough every 24 hours for 3 days and definitely found some differences.

The different chilling times basically present a scale of crispiness and chewiness with some flavor differences, too. The 24-hour cookies were crispier, whereas the 72-hour cookies were softer and chewier. The 48-hour cookies were in the middle of the scale, with soft cookies that had a crispy outside.

We thought the 48- and 72-hour cookies had the best flavor. That chilling time allows the flavors to meld together and become magical. The dry ingredients absorb some of the moisture from the wet ingredients, giving you a firm dough. Honestly, I&rsquod be happy with the cookies from either of those chilling times, which allows me some leeway in when I bake the dough if I&rsquove got some in the refrigerator. That&rsquos not to say the 24-hour cookies weren&rsquot really, really good. Honestly, you can&rsquot go wrong!

My tips for making these cookies are fairly simple. If you have a scale, this is definitely the time to use it to measure your ingredients. (And if you don&rsquot, you can get one pretty inexpensively. I have this scale and it serves me well.) You&rsquoll get a better result with accurate measurements, and it simplifies the whole process. I also highly recommend that you use a scale to portion the cookie dough. Again, it&rsquos easier and you&rsquoll get more evenly baked cookies if they&rsquore all the same size. Use a #14 or #16 scoop (about 1/4 cup) to get in the ballpark and then adjust from there as needed.

For the chocolate in these cookies, the recipe recommends chocolate discs. I usually have those in my pantry for when I need to melt chocolate. Those chocolate disks will melt as the cookies bake, spreading throughout the cookies into magical chocolate puddles. There are several brands available, with Guittard probably being the most available. I used Jacques Torres chocolate for the full experience, but any good brand will do. You won&rsquot get the same result from standard chocolate chips, so try to get chocolate discs if you can. Otherwise, I&rsquod go with roughly chopped chocolate over chocolate chips.

I got a few of the original Jacques Torres Chocolate Chip Cookies from his shop to compare. You can see the store-bought kind alongside my version in the photo above. Honestly, we thought that the ones I baked were a little better, but that can be chalked up to freshness and small-batch baking. I&rsquoll still gladly enjoy one from his shop whenever I have the opportunity.

This has been quite a lengthy discussion about a cookie, but there&rsquos plenty going on here to warrant it. While there&rsquos some fussiness in making them, it all comes down to the cookies. And they are beyond amazing. The texture, the flavor, just the whole package is just fantastic. While I&rsquod likely pick a simpler recipe when I&rsquove got a chocolate chip cookie craving, I highly recommend baking a batch of Jacques Torres Chocolate Chip Cookies when you want an all-out chocolate chip cookie experience.


TENDER CRUMB

I have experimented with countless recipes searching for that perfect chocolate chip cookie. The characteristics of the perfect cookie are a very personal matter, and here are my preferences:

texture: chewy w. medium thickness --- everyone has their preference, and this is mine!

chocolate to cookie ratio: 50/50 --- I really enjoy having a lot of chocolate in every bite

chips vs. chunks: chunks --- I like sizeable pieces of chocolate in my cookie.

type of chocolate: bittersweet --- I like using Valrhona 61% extra bitter

nuts or other add-ins: NONE!!

With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. It's the "not so secret" secret recipe from Jacque Torres, and I'm sure many of you have read about this or already tried this at home. I've been making this recipe countless times, and have found that the following tips make this cookie absolutely perfect:

- Don't substitute the pastry and bread flours w. AP flour. I really believe that the combination of the pastry and bread flours give the cookie a nice slightly crunchy exterior giving way to a really tender middle.

- Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. The easiest method to chop a block of chocolate: nuke the block at 50% power for a few seconds, no more. It softens the chocolate just enough. Then take a large kitchen knife and chop away! Your effort will be rewarded with really nice ribbons of melted chocolate throughout the cookie.

- Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. This is not for taste reasons that were recently written about in an article from NY Times (god forbid we're aging cookie dough. let's leave that for wine and cheese). IMHO, refrigeration makes a difference with the look and texture. I think the dough sets in a way so when you bake the cookies, you end up with the lovely wrinkles and folds as the balls of dough spread and bake. Until I encounter another recipe that will move mountains, I think have finally found my perfect chocolate chip cookie!

I would love to hear about your favorite chocolate chip cookie recipe, so do share! :)

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 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 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.


Tips for Soft and Chewy Chocolate Chip Cookies

  • Bake while the dough is still chilled. I like to bake these cookies with the dough still chilled. This does make it a little harder to scoop out, so I allow it to sit out, after being chilled for 15-ish minutes to make it a little easier to scoop! I have broken many a cookie scoop trying to pry out rock hard cookie dough, so let it sit out for a few minutes to make it scoop-able!
  • OR pre-scoop your dough. You can also scoop the dough into portions as soon as you make it and then chill it in scoops on a large baking sheet. You can also freeze the dough in portions, which is a great trick! I have a whole post about how to freeze cookie dough.
  • Don’t skimp on the chocolate chips!
  • Measure your flour accurately. Whether you use the scoop and shake method, or the scoop and level method, be sure you use the right amount of flour in this recipe.
  • Don’t over bake. Chocolate chip cookies won’t look “done” when you pull them out of the oven. As long as the edges are golden, they are ready to be pulled. The centers will firm up as the cookies cool.


Chocolate Chip Cookies 101

About the Ingredients:

2 1/2 cups (320g) unbleached all-purpose flourI use an all-purpose flour that is about 10% protein (Gold Medal). If you are using King Arthur Flour (11.7%), you will want to reduce the flour by about 3 tablespoons or 30g or the dough will be too dry. Measuring with a scale is the ONLY way to ensure that the cookies will come out consistently each batch. IF you have to use cup measures, then you’ll want to spoon the flour into the cup and then scrape it clean. Watch me measure flour in my instagram video.

1 1/4 teaspoons baking soda – this is quite a bit of baking soda for a cookie, given the amount of flour. I use this much, because I want the cookies to puff up and then collapse to get the crunchy edge and soft interior. As a rising agent, baking soda needs an acid to react, but there is enough acid in the brown sugar (from the acidic molasses in the sugar). This much baking soda also helps produce a darker color on your cookie, so it isn’t dull looking in the short baking time. ALWAYS SIFT BAKING SODA, because it tends to clump and there is nothing worse than getting a mouthful of baking soda in a cookie.

1 1/2 teaspoons kosher salt – In professional kitchens salt is often referred to as “love!” If a dish needs salt, a chef will say, “add a bit of love to that!” My original recipe was WAY too short on love. Although I was probably using table salt and not kosher salt in 1986, which would have resulted in a saltier cookie. The salt is a contrast to the sweet and enhances all the flavors. If you don’t have enough it will taste flat and lack that caramel flavor.

1 1/2 sticks (170g) unsalted butter, at room temperature – FLAVOR baby. that’s why we use butter in cookies. It melts really fast, so it will cause cookies to spread if you use too much. Note for my European friends: I used American butter, which has a lower fat content than what you have. So your cookies may spread a touch more, since you have even more fast melting fat in your butter.

4 tablespoons (57g) shortening – This is 100% fat (no water like butter), so it won’t produce any gluten structure (which can make a cookie less tender). Shortening doesn’t melt as fast as butter, so the proteins in the cookie (from eggs and flour) have time to set before you have a flat cookie. Shortening is whipped, so it also contains more air bubbles, which help things rise as they bake. Adding a bit of shortening will make a cookie more tender and help keep its shape.

  • For my European and Australian followers: “Vegetable shortening is a white, solid fat made from vegetable oils. In the UK it is sold under the brand names Trex, Flora White or Cookeen. In Australia the best known brand is Copha.” from Nigella Lawson
  • UPDATE – If you can’t find shortening, you can also use the following, but they are not typically whipped, so they don’t have any rising power, so the cookies may spread a touch more than with shortening:
    • Margarine
    • Solid Coconut Oil
    • Solid Palm Oil
    • Ghee – this is clarified butter, so the water and whey are removed and it has a nutty flavor, but it is pure fat and will have a nice texture, but will SPREAD the cookies
    • Lard – this will impart a flavor, so only use if you like that taste
    • If you can’t find any of these, then use all butter, they will just have a different consistency, but will be delicious.

    1 cup (200g) granulated sugar – Makes for a crisp cookie when baked, so if you want a cookie that stays crisp use white sugar over brown sugar. Sugar also adds to the color of the cookie, so more sugar will produce a more caramelized cookie.

    1 cup (230g) brown sugar, packed – Deeper flavor than white sugar, due to the molasses in the sugar. If your cookies tend to soften more than you like, consider using LESS brown sugar, since it absorbs more moisture into the cookie and softens them.

    1 1/2 teaspoons vanilla extract (make vanilla yourself) – Adds flavor, so use a good one. The artificial vanilla flavoring is not to my taste, but some people love it, so, by all means, go for it, if that’s your favorite. I do recommend making your own just to try it, so easy and tasty! Add the vanilla to the fat, not at the end and you will get a more intense flavor.

    2 eggs, room temperature – adds protein to set the cookie, which prevents it from spreading too much. Eggs also act as a leavener when they are whipped up with air, but in cookies, we’re not whipping them enough to really get that benefit. If your cookies end up with a shiny “crust” on the top, it’s because you whipped the batter too much after adding the eggs and they developed a layer of meringue on the top. You may want this effect, but not typical in a chocolate chip cookie.

    12 ounces chocolate, chopped in largish chunks (about 1/4-inch wide) – I used 72% bittersweet chocolate, but you use whatever kind you want. This is the main flavor of the cookie, so again, I suggest you use your favorite chocolate. I save some larger chunks of chocolate for sticking into the dough after I have scooped them, so they melt on top of the cookie and look dramatic.

    Flaky Sea Salt – Flavor and pretty. The contrast of salt and sweet is addictive. It is why candy bars have sooooooo much salt in them. It enhances the flavors it’s combined with. I use flaky sea salt because it gives you a nice BIG hit of salt and also it looks pretty on the cookie and that does count.


    • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
    • 1 2/3 cups (8 1/2 ounces) bread flour
    • 1¼ teaspoons baking soda
    • 1½teaspoons baking powder
    • 1 1/2 teaspoons coarse salt
    • 1¼ cups (2½ sticks) unsalted butter
    • 1¼ cups (10 ounces) light brown sugar
    • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 1/4 pounds bittersweet chocolate (I use Ghirardelli chocolate chips)
    • Sea salt
    1. Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
    2. Using a mixer fitted with paddle attachment, cream butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours
    3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
    4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.