Jacques Torres’ Famous Dipped Chocolate Chip Cookies

Indulge in the world-renowned Jacques Torres’ Dipped Chocolate Chip Cookies, celebrated for their perfect balance of buttery dough, gooey chocolate, and crispy edges. These cookies are taken to the next level with a decadent dip in melted chocolate, making them an irresistible treat for any dessert lover.

Why You’ll Love This Recipe

1. Premium Chocolate: Uses high-quality chocolate for a luxurious flavor.
2. Perfect Texture: A balance of crisp edges and soft, chewy centers.
3. Chocolate-Dipped: Extra indulgence with a layer of melted chocolate.
4. Easy to Customize: Add nuts, sprinkle sea salt, or use dark chocolate.
5. Inspired by a Master: Jacques Torres’ recipe ensures a professional-quality cookie every time.

Ingredients

For the Cookies

• Here’s the list with only the ingredient names and descriptions:
• Cake Flour: A soft, finely milled flour for a tender texture.
• Bread Flour: A higher-protein flour for structure and chew.
• Baking Soda: A leavening agent to help the dough rise.
• Baking Powder: A leavening agent to help the dough rise and add fluffiness.
• Coarse Salt: Enhances flavor and balances sweetness.
• Unsalted Butter (softened): Adds richness and moisture to the dough.
• Granulated Sugar: Sweetens the dough with a clean, crisp sweetness.
• Light Brown Sugar (packed): Adds moisture and a caramel-like sweetness.
• Large Eggs: Bind the ingredients together and provide structure.
• Vanilla Extract: Adds a warm, aromatic flavor.
• Bittersweet Chocolate Discs or Chunks: Rich, slightly bitter chocolate for depth and texture.

For the Chocolate Dip

• Bittersweet Chocolate (melted): Rich, slightly bitter chocolate for a smooth, indulgent dip.
• Coconut Oil (optional): Adds shine and smoothness to the dip.

Instructions

Step 1: Mix the Dough

1. In a large bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt.
2. In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 2: Combine Wet and Dry Ingredients

1. Gradually mix the dry ingredients into the wet ingredients until just combined.
2. Fold in the chocolate discs or chunks gently, ensuring even distribution.

Step 3: Chill the Dough

1. Cover the dough and refrigerate for at least 24 hours (up to 72 hours) to enhance flavor and texture.

Step 4: Bake the Cookies

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop 1/4 cup-sized mounds of dough onto the baking sheets, spacing them about 2 inches apart.
3. Bake for 18–20 minutes, or until the edges are golden brown but the centers remain soft.
4. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: Dip in Chocolate

1. Melt the bittersweet chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth. Add coconut oil if desired.
2. Dip half of each cookie into the melted chocolate and place on a parchment-lined baking sheet to set.
3. Let the chocolate harden at room temperature or in the refrigerator.

Nutrition Facts

Serving Size: 1 cookie

• Calories: ~320
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 40mg
• Sodium: 125mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 24g
• Protein: 4g

FAQ

1. Can I skip the chilling step?
   Chilling enhances flavor and prevents spreading, but you can bake immediately if needed.
2. What kind of chocolate should I use?
   High-quality chocolate discs or chunks, such as Valrhona or Callebaut, work best.
3. Can I use all-purpose flour instead of cake and bread flour?
   Yes, but the texture may not be as tender and chewy.
4. How do I store these cookies?
   Store in an airtight container at room temperature for up to 5 days.
5. Can I freeze the dough?
   Absolutely! Scoop and freeze the dough on a baking sheet, then transfer to a freezer bag for up to 3 months.
6. What if I don’t have coconut oil for the dip?
   Coconut oil is optional; melted chocolate works perfectly fine on its own.
7. Can I add nuts?
   Yes, chopped walnuts or pecans make a great addition.
8. Why use bread and cake flour?
   This combination creates the ideal chewy texture with a tender crumb.
9. Can I use milk chocolate instead of bittersweet?
   Yes, but the cookies will be sweeter. Adjust sugar if needed.
10. How do I achieve a shiny chocolate dip?
    Adding a bit of coconut oil or tempering the chocolate helps create a glossy finish.

Enjoy these luxurious dipped cookies, and treat yourself to a true Jacques Torres masterpiece!

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