Jacques Torres Chocolate Chip Cookie

Step 1

In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder and coarse sea salt. Set aside.

Step 2

In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.

Step 3

Slow the mixer down to the lowest setting and add the eggs in one at a time mixing until completely combined.

Step 4

Add in the vanilla and mix.

Step 5

Slowly add in the dry ingredients, mixing until just combined.

Step 6

Pour in the bittersweet chocolate chips and mix until evenly distributed.

Step 7

Portion out the dough into 3.25 oz balls (I overfilled my #24 scoop).

Step 8

Chop 2 oz of the chocolate bar and press some of the chopped chocolate onto the tops of the cookie dough balls, if desired.

Step 9

Sprinkle a little flakey sea salt on top of the cookie dough balls.

Step 10

Place the cookie dough balls into a zip top bag and store in the fridge for 24-72 hours.

Step 11

When ready to bake, preheat the oven to 350° F (180° C) and bake the cold cookie dough balls for 18-20 minutes or until the edges of the cookies are golden brown.

Step 12

Allow the cookies to cool on the pan for 15 minutes and then transfer to a wire cooling rack to finish cooling completely.

Step 13

Once completely cool, chop the remaining chocolate bars and melt in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until completely melted.

Step 14

Spread approx 1-2 tbsp of chocolate onto the bottom of each cookies, setting the cookies onto a silicone baking mat, chocolate coated side down, allowing them to completely set up there.

Step 15

Store in an airtight container for up to 3 days.