- resting the dough for 24-72 hours
- using a combination of bread and cake flours
- using high quality baking wafers or discs.
They became so legendary because they were perfectly chewy, covered in gooey, melted chocolate and had a depth of flavor.
The Recipe: Jacque Torres' Chocolate Chip Cookies
Recipe Highlights:
- I couldn't get myself to spend $50 on Valrhona chocolate feves so I opted for Guittard Bittersweet Baking Wafers from Target ($8)
- luckily I had bread flour sitting around but made my own cake flour by adding in cornstarch to all purpose flour. find out how here
- I had some trouble mixing the dough since I believe I added too much chocolate (as if that's a real problem) but in my defense, there was barely any cookie dough in my dough balls. So mix in a pound at first and see if you need the extra 1/3lbs of the chocolate wafers.
- recipe advises to flatten the chocolate wafers so they don't poke out of the dough--this achieves a more handsome cookie (but also makes it more high maintenance).
- calls for light brown sugar
- need time to have butter come to room temperature to cream it
- topped cookies with fleur de sel (fancy salt) before baking
Overall: These felt fancy with the intense melted chocolate throughout the cookie. I loved how the cookies looked visually, with its ripples and chocolate gooey blobs throughout the surface. These are stinking good cookies: crispy, chewy with an almost overwhelming amount of chocolate. There is a depth of flavor but I was kind of craving a brown butter flavor that I had been baking with recently. 🍪🍪🍪
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