• 2 cups minus to 2 tablespoons Cake flour
  • 1 2/3 cup Bread flour
  • 1 1/4 teaspoon Baking soda
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Coarse salt
  • 1 1/4 cups (2 1/2 butter) Unsalted butter
  • 1 1/4 cups Light brown sugar
  • 1 cups plus 2 tablespoons Granulated sugar
  • 2 Large eggs
  • 2 teaspoon Natural vanilla extract
  • 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (or chocolate pieces of your choice)
  • Sea salt for garnish

I don’t care what anyone says, this is the best chocolate chip cookie recipe EVER!! I saw Jacques Torres on ABC’s The Chew one day and knew I had to try his secret chocolate chip cookie recipe. Ironically, he is a French chocolatier who owns 2 chocolate factories in downtown New York.  The chocolate part does not surprise me, but the fact that the French now stole the prestige in the one pastry that is traditionally American!? I didn’t really want to admit it, but Jacques Torres has created the ultimate chocolate chip cookie recipe, so move over Nestle Toll House. There is just no competition.

The real secret to success is in the use of cake and bread flour, good quality dark chocolate, and a sprinkle of sea salt. I made these even more sinful by incorporating 3 types of chocolate: Ghiradelli dark chocolate morsels, Nestle semi-sweet chocolate chunks, and pink milk chocolate M&Ms. The bottom line is that they’re impossible not to love.

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment or hand mixer, 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, 5 to 10 seconds.
instructions Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop golf ball sized balls of dough (I usually stick to a heaping tbsp to make more cookies) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. I pushed some M&Ms into the top of the cookies so that you could see them when baked. Sprinkle lightly with sea salt.

Bake until golden brown but still soft, 18 to 20 minutes. For tbsp size cookies bake for 9-10 minutes. It completely depends on your oven, my cookies cooked perfectly at 9 minutes 15 seconds on the bottom rack. Transfer sheet to a wire rack for 10 minutes. The number of cookies depends on the size that you choose to make. I ended up with about 35.

I’m in love!
These are amazing when they’re still a little bit warm with an ooey gooey center and a nice crisp edge.

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