Disclaimer: I am not a food snob. A person who is not ashamed of confessing her love for Velveeta, and a weakness for Ramen instant noodles, cannot possibly qualify as a food snob. However, I must say that unless you get a bag of Jacques’ chocolate disks (or, for added charm call them “fèves” like the French do), don’t bother making these cookies. Regular chocolate chips, or even the best possible quality chocolate cut in pieces simply won’t do the job. Food snob? Who, moi?
JACQUES TORRES CHOCOLATE CHIP COOKIES
(by Jacques Torres, published at The New York Times)
Dough must be prepared 24 to 72 hours before baking the cookies!
1 + 1/4 cup unsalted butter at room temperature
1 cup + 2 tablespoons sugar
1 + 1/4 cup brown sugar
1 teaspoon vanilla extract
1 + 1/4 teaspoon baking soda
1 + 1/2 teaspoon baking powder
1 + 1/2 teaspoon coarse salt
2 cups (minus 2 Tablespoons) cake flour
1 + 2/3 cup bread flour
1 pound bittersweet chocolate discs ( fèves)
Cream the butter and both sugars with an electric mixer until they are light and fluffy. Add the eggs, one at a time, beating well between additions. Add the vanilla and mix well.
Sprinkle the baking soda, baking powder, and salt across the mixture, distributing them as evenly as possible, and them into the dough. Add the flours and mix gently until just combined. Carefully stir in the chocolate disks, avoid breaking them into pieces, they must stay as intact as possible. Scrape down the dough neatly down into the mixing bowl and press a plastic wrap directly onto it. Refrigerate the dough for 24 to 72 hours.
Heat the oven to 350 degrees F. Scoop the dough into balls just between the size of golf and tennis balls, adjusting any protruding chocolate discs so that they are horizontal in orientation. Bake them until they are pale golden brown, about 20 minutes. You can also make smaller balls of dough and bake them for a shorter time.
to print the recipe, click here
I had so much fun making these cookies! First, they gave me the perfect opportunity to put to use a special gift from one of our graduate students (as I mentioned here). Second, the fact that the dough must be prepared in advance makes it a lot easier to bake them and bring them still warm to the lab, which was my main intention. I made them smaller than the recipe calls for, so they baked a little faster.
I also saved two cookie balls in the freezer, and surprised Phil on a Sunday morning with freshly baked cookies to go along with his cappuccino. I got some brownie points that weekend. Or, maybe they were cookie points?
These are now my favorite choc chip cookies! They are deliciously messy to eat, as each disk melts in your mouth, giving off an intense chocolate flavor, absolutely decadent! I would not add nuts to these cookies, by the way. No distractions from the path to bliss. Only chocolate.
If you are in New York, visit Jacques Torres store and grab a bag or two of these disks. If you are not in the Big Apple, order them online by clicking here. They are perfect for baking, but also great for that late night chocolate craving. A couple of “feves”, and you are all set!
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THREE YEARS AGO: Tomato Confit with Arugula and Zucchini