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Jacques Torres’ Famous Dipped Chocolate Chip Cookies

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Jacques Torres’ famous Dipped Chocolate Chip Cookies take the classic cookie to the next level with a rich chocolate coating. These cookies are thick, chewy, and indulgent, making them perfect for a special treat or any occasion.

Ingredients

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For the Cookies:

  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 1/2 cups semisweet chocolate chips (or your favorite chocolate chunks)

For Dipping:

  • 12 oz semisweet chocolate, coarsely chopped

Instructions

  • Prepare the Cookie Dough:
    • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    • In a stand mixer or with a hand mixer, cream the butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
    • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    • Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips or chunks.
  • Chill the Dough:
    • Divide the dough into 12 to 16 large balls (about 3 tablespoons each). Place them on a parchment-lined baking sheet.
    • Chill the dough balls in the refrigerator for at least 30 minutes, or up to 24 hours for best results.
  • Bake the Cookies:
    • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
    • Arrange the chilled dough balls on the prepared baking sheet, spacing them 2 inches apart. Slightly flatten each dough ball.
    • Bake for 12-15 minutes, until the edges are golden brown but the centers remain soft.
    • Cool the cookies on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
  • Dip the Cookies:
    • Melt the chopped semisweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
    • Dip each cooled cookie halfway into the melted chocolate. Let any excess drip off, then place the dipped cookies on a parchment-lined baking sheet.
  • Cool and Serve:
    • Allow the chocolate to harden at room temperature or refrigerate the cookies to speed up the process.
    • Once set, serve and enjoy these decadent cookies!

Notes

  • Chilling the dough is essential for thicker and chewier cookies.
  • For variety, try using milk or dark chocolate for dipping.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://easyfoodflash.com/jacques-torres-famous-dipped-chocolate-chip-cookies/