Recipe: Extra-Large Chocolate Chip Cookies - Jacques Torres

Jacques Torres recommends turning any chocolate pieces that are poking up from the dough horizontal so that they melt more evenly and make for a more attractive cookie.

The chocolate discs are sold at Jacques Torres Chocolate, but you can use flat fèves as well.

To learn more, read "The Good 'Wich."

Recipe from Jacques Torres, Jacques Torres Chocolate, New York, NY

Extra-Large Chocolate Chip Cookies
5 from 49 ratings
Jacques Torres makes his iconic cookies with special extra-large chocolate discs, which translates to a lot of chocolate with just a little dough.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
5
cookies
extra large chocolate chip cookies
Total time: 45 minutes
Ingredients
  • 2 cups, minus 2 tablespoons, (8½ ounces) cake flour
  • 1⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 1¼ cups (2½ sticks) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup, plus 2 tablespoons, (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 4 cups (1¼ pounds) bittersweet chocolate discs or fèves, at least 60 percent cacao content
  • Flaky sea salt, to finish
Directions
  1. In a medium bowl, sift together both flours, the baking soda, baking powder and salt, and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until creamy and pale yellow, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, then add the dry ingredients and mix until just combined, 5 to 10 seconds.
  3. Remove the cookie dough from the mixer and fold in the chocolate discs, being careful not to break them. Cover the dough with plastic wrap, pressing against the dough, and refrigerate overnight. Makes 7 ½ cups. Make ahead: The dough can be frozen for up to 1 month.
  4. Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper and set aside.
  5. Scoop 5 mounds, each the size of a generous golf ball, about 3 ½ ounces, onto the prepared baking sheet. Sprinkle lightly with flaky sea salt and bake until the edges are golden brown and the center is still soft, rotating the trays halfway through baking, 16 to 18 minutes. Remove from the oven and let sit for a few minutes to cool before transferring to a wire rack to cool further. Repeat with the remaining dough and serve.
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