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–+ servings

Bakery Style Chocolate Chip Cookies

5 from 2 votes
A deliciously chewy-soft chocolate chip cookie with depth and richness. Slightly adapted from Jacques Torres famous NY Times recipe.  If you have a kitchen scale, I suggest weighing your ingredients.
Prep Time 15 minutes
Cook Time 15 minutes
Chill Time 1 day
Total Time 1 day 15 minutes
Servings20 Large Cookies
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Ingredients

  • 8 ½ oz cake flour 2 cups minus 2 tablespoons (lightly spooned and leveled)
  • 8 ½ oz bread flour 1 ⅔ cup (lightly spooned and leveled)
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon coarse salt
  • 1 ¼ cups butter 2 1/2 sticks
  • 1 ¼ cups light brown sugar 10 ounces
  • 1 cup plus 2 tablespoons granulated sugar 8 ounces
  • 2 large eggs
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 16 ounces bittersweet or dark chocolate chips, chunks, or disks
  • Flakey sea salt for the topping

Instructions

  • Sift flours, baking soda, baking powder and 1 teaspoon of salt into a bowl. Set aside.
  • 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. Stir in chocolate.
  • Place dough in an airtight container in the fridge for 24-36 hours, and up to 72 hours. For ease, scoop/portion your dough before chilling so it's ready to bake straight from the fridge.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. For extra pretty presentation, gently press a few pieces of chocolate into the tops of the dough. Sprinkle lightly with sea salt and bake until golden brown on the outside edges but still soft in centers, 15 to 20 minutes.
  • Immediately after removing from oven, sprinkle with a little flaky sea salt. Let cool until just warm and then transfer cookies onto a rack to cool.

Nutrition

Serving: 1cookie, Calories: 423kcal, Carbohydrates: 52g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.5g, Cholesterol: 48mg, Sodium: 323mg, Potassium: 215mg, Fiber: 3g, Sugar: 29g, Vitamin A: 388IU, Calcium: 55mg, Iron: 3mg
Course: Desserts
Cuisine: American
Calories: 423kcal
Author: Chef Jacques Torres
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