Add eggs, one at a time, mixing well after each addition. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Line baking sheets with parchment paper or nonstick baking mats set aside. Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookiesĢ pounds bittersweet chocolate, coarsely chopped Jacques Torres' Secret Chocolate Chip Cookie Recipe I would love to hear about your favorite chocolate chip cookie recipe, so do share! :) Until I encounter another recipe that will move mountains, I think have finally found my perfect chocolate chip cookie! I think the dough sets in a way so when you bake the cookies, you end up with the lovely wrinkles and folds as the balls of dough spread and bake. IMHO, refrigeration makes a difference with the look and texture. This is not for taste reasons that were recently written about in an article from NY Times (god forbid we're aging cookie dough.let's leave that for wine and cheese). Chill the cookie dough at least 24 hours (I let my dough sit anywhere from 2-3 days) before baking. Then take a large kitchen knife and chop away! Your effort will be rewarded with really nice ribbons of melted chocolate throughout the cookie. The easiest method to chop a block of chocolate: nuke the block at 50% power for a few seconds, no more. Hand chopped chocolate chunks, NOT premade chips - I will purchase a hunk of the best bittersweet chocolate that I can afford and hand cut them into chunks. I really believe that the combination of the pastry and bread flours give the cookie a nice slightly crunchy exterior giving way to a really tender middle. Don't substitute the pastry and bread flours w. I've been making this recipe countless times, and have found that the following tips make this cookie absolutely perfect: It's the "not so secret" secret recipe from Jacque Torres, and I'm sure many of you have read about this or already tried this at home. With the above criteria in mind, this recipe is the closest I've come to experiencing CCC perfection. Type of chocolate: bittersweet - I like using Valrhona 61% extra bitter chunks: chunks - I like sizeable pieces of chocolate in my cookie. medium thickness - everyone has their preference, and this is mine!Ĭhocolate to cookie ratio: 50/50 - I really enjoy having a lot of chocolate in every biteĬhips vs. The characteristics of the perfect cookie are a very personal matter, and here are my preferences: Arrange the strawberries on top of the cake and drizzle with the glaze.I have experimented with countless recipes searching for that perfect chocolate chip cookie. Use a knife to loosen the cake from the pan, then remove the sides of the pan. Reduce the heat and whisk in the chopped chocolate until combined. Cover the cake with plastic wrap and chill overnight.įor the glaze, in a small saucepan, bring 1/4 cup cream to a boil. Let cake cool in the baking pan on a wire rack. Bake the cake about 1 hour or until just set and slightly puffed. Fill the baking pan with 1 inch of hot water. Place the springform pan inside a large baking pan. Pour the filling into the springform pan. Fold 1 cup of the cream cheese mixture into the chocolate mixture to lighten it, then scrape the chocolate mixture into the cream cheese mixture. Add the eggs, one at a time, beating after each addition. In a large bowl, beat together the cream cheese and sugar until smooth. Reduce heat and whisk in chocolate chips until smooth.
Cook and stir over medium heat until the cocoa dissolves. Place pan in the refrigerator.įor the filling, in a saucepan, combine 1 1/2 cups cream and the cocoa. Press the mixture into the bottom and partly up the sides of the pan. Add the melted butter and process until blended. In a food processor, finely grind the cookies. For the crust, grease a 9-inch springform pan and wrap the outside with a double layer of foil.
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