Description
Discover the secret to Jacques Torres’ famous dipped chocolate chip cookies—crispy on the outside, chewy on the inside, and generously loaded with bittersweet chocolate discs. This bakery-style American dessert features a chilled dough that enhances rich flavors, finished with a delightful optional dip in melted chocolate and garnishes.
Ingredients
Scale
Dry Ingredients
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
Wet Ingredients
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Main Mix-ins
- 1 1/4 pounds bittersweet chocolate discs or chips (preferably 60–70% cacao)
Dipping & Garnish (Optional)
- 8 oz melted semi-sweet or dark chocolate
- Flaky sea salt for sprinkling
- Sprinkles, chopped nuts, or crushed candy for garnish
Instructions
- Mix Dry Ingredients: In a bowl, whisk together cake flour, bread flour, baking soda, baking powder, and coarse salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is light, fluffy, and creamy, about 3–4 minutes.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed butter and sugar mixture, beating well after each addition for full incorporation. Blend in pure vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the combined dry ingredients to the butter mixture, mixing just until incorporated to avoid overmixing which can toughen cookies.
- Fold in Chocolate Discs: Gently fold in bittersweet chocolate discs or chips evenly throughout the dough by hand with a spatula.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours, to deeply develop flavor and improve texture.
- Preheat and Prepare: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Scoop out dough into golf ball-sized mounds, approximately 3 tablespoons each, and place them spaced well apart on the baking sheets to allow spreading.
- Bake: Bake the cookies for 15–18 minutes until edges are golden brown but centers remain soft and slightly underbaked for ideal chewiness.
- Cool: Let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
- Dip and Decorate: Once cookies are fully cooled, dip half of each cookie into melted semi-sweet or dark chocolate, then place back onto parchment paper. While still wet, sprinkle with flaky sea salt, nuts, sprinkles, or crushed candy for added texture and visual appeal. Let the dipped chocolate set at room temperature or chill briefly to harden.
Notes
- Chilling the dough for a minimum of 24 hours is essential to achieve maximum flavor depth and chewy texture.
- Use high-quality bittersweet chocolate (60–70% cacao) for the best rich chocolate taste and texture.
- Cookies keep fresh in an airtight container at room temperature for 3–4 days and can also be frozen for longer storage.
- The optional chocolate dip and garnishes elevate these cookies for festive occasions or gifting.
