72 hour Jacques Torres chocolate chip cookie recipe
This Jacques Torres chocolate chip cookie recipe delivers bakery-quality results with crispy edges, chewy centers, and melty pools of premium chocolate. The secret lies in a special flour blend and a 72-hour dough resting period, creating a rich, complex flavor and perfect texture. Patience makes these cookies extraordinary!
Print Pin Servings: 24 Cookies
Calories: 300kcal
Cost: 10$
Equipment
- 1 Stand Mixe ( Essential for proper creaming and even mixing of the ingredients.)
- 1 Heavy Baking Sheets (Use light-colored baking sheets for even cooking and prevent burning.)
- 1 Cookie Scoop ( For consistent cookie size and perfect presentation.)
- 1 Digital scale (To ensure precise ingredient measurements for the best texture.)
- 1 Oven thermometer (For accurate oven temperature control to prevent under or over-baking.)
- 1 Thermometer (To monitor cookie temperature during baking for perfect doneness.)
- 1 Cooling racks ( To allow cookies to cool evenly and prevent sogginess.)
Ingredients
- 2 ¼ Cups Bread Flour - High-protein flour for chewiness
- 1 ¼ Cups Cake Flour - Tender crumb
- 1 teaspoon Sea Salt - Enhances flavor
- 1 teaspoon Baking Soda - Leavening agent
- ½ teaspoon Baking Powder - For rise and texture
- 1 Cup European Butter - Unsalted room temperature
- 1 Cup Light Brown Sugar - Adds richness and caramel notes
- ½ Cup Granulated - For sweetness and structure
- 2 Large Eggs - Fresh room temperature
- 2 teaspoon Vanilla Extract - Enhances flavor
- 8 oz Dark Chocolate Discs - 60% cocoa minimum
- 4 oz Bittersweet Fèves - Melty pools
- ½ teaspoon Coarse Sea Salt - For finishing
Instructions
- Combine bread flour, cake flour, sea salt, baking soda, and baking powder in a bowl.
- Whisk thoroughly to combine. Set aside.
- Beat the butter and sugars together until light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Slowly add the dry flour mixture to the wet ingredients.
- Mix until just combined. Fold in the chocolate, making sure not to overmix.
- Wrap the dough tightly in plastic wrap and refrigerate for 72 hours.
- This resting time allows the flavors and textures to develop fully.
- Preheat oven to 350°F (175°C).
- Scoop dough into large balls and place on a parchment-lined baking sheet, spaced well apart. Bake for 12-15 minutes, keeping an eye on the edges to ensure they are golden brown but not overdone
- Cool on racks.
Nutrition
Serving: 1cookie | Calories: 300kcal (15%) | Carbohydrates: 38g (13%) | Protein: 3g (6%) | Fat: 15g (23%) | Saturated Fat: 9g (56%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 35mg (12%) | Sodium: 120mg (5%) | Potassium: 100mg (3%) | Fiber: 2g (8%) | Sugar: 20g (22%) | Vitamin A: 200IU (4%) | Calcium: 20mg (2%) | Iron: 2mg (11%)