Thursday, August 25, 2011


You just can't go wrong with a classic chocolate chip cookie. I would have to say it's my favorite dessert of all time.  When it comes to the classic dessert, I've always been a Tollhouse girl. UNTIL NOW! Don't get me wrong, I'd be happy as a clam if Tollhouse was the only chocolate chip cookie I was ever able to consume again. BUT, when my best friend Kalle introduced me to a different chocolate chip recipe that simply blew me away, my world was opened up. There's life beyond have to make it to believe it! 

Kalle found this HERE from Tender Crumb's blog. It comes from famous chocolatier Jacque Torres and it's supposed to be a secret. Whoops! Guess the secret's out!

Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely. 

Few notes from my personal experience of making these cookies:
  • Per Tender Crumb's recommendation, we put the dough in the fridge for 24 hours before baking. The cookies came out so freaking delicious that I am afraid to NOT put the dough in the fridge for 24 hours. Plan ahead and DO IT!
  • We used Ghiardelli semi-sweet chocolate chips, and almost 2 bags.  The more chocolate the better.
  • This recipe makes a TON of cookie dough. In fact, it was almost comical to see it swishing around the mixer considering it definitely didn't fit in all at once. Yes, you can cut the recipe in half, but you might as well just make the whole batch and freeze the rest for later. The cookies are also pretty large. So one or two (or 7) will be enough to satisfy you at a time.
  • Yes, you have to buy pastry flour and bread flour for this recipe. I'm going to need you to just do it. It's worth it.
A few mouthwatering pics (the first three are from Tender Crumb):

Now that I've figured out my favorite chocolate chip cookie recipe, I wish I had my grandmothers skills for making her cookies rise! Grandma's chocolate chip cookie rise was legendary, and only my Aunt Ro can come close to replicating it. Does anyone have any tips for helping cookies rise instead of turning out "flat?" Try out these cookies to make everyone in your household happy :) 

Be safe everyone on the East Coast - Hurricane Irene is on the way!


  1. Do you use an ice cream scoop for your cookies?

  2. these were seriously the best chocolate chip cookies i've ever had. except maybe for Cloud 9 Confections uptown. But definitely the best I've ever had homemade

  3. They look beyond yummy! Can't wait to try the recipe!

  4. Mmmmm...chocolate chip cookies are THE BEST! This looks like the perfect way to spend the upcoming rainy weekend!

  5. I must say that every chocolate chip cookie I have made for the last 5 years always came out flat and the taste was ooookaay... But today I tried out his recipe for my son's christmas party at school and these were not only the best on'e I have ever made but the kids in his class said that they were the best cookies even better than their mommies...LOL Thank you!!

  6. This really looks delicious. I'm definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Handler Certification.

  7. I was about to try this recipe - say the question about flat cookies... here's a helpful bookmark I have around

    hugs! Kim @ Party Frosting!