Recipe of the Week


Prep Time: 1 Hour
Yields: 50 (3-inch) Cookies

My good friend, Jacque Torres, created this ultimate chocolate chip cookie in his bakery in New York City. One thing about Jacque, like most Frenchmen, he never spares the chocolate.

2 pounds bittersweet chocolate, coarsely chopped
1 pound unsalted butter
1¾ cups granulated sugar
2¼ cups packed light brown sugar
4 large eggs
3 cups pastry flour
3 cups bread flour
1 tbsp salt
2 tsps baking powder
2 tsps baking soda
1 tbsp pure vanilla extract

Preheat oven to 350°F. Line baking sheets with parchment paper and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low then add pastry flour, bread flour, salt, baking powder, baking soda, vanilla and chocolate. Mix ingredients until well combined. Using a 2-ounce scoop, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake 15–20 minutes or until cookies are lightly browned, but still soft. Cool slightly on baking sheets before transferring to a wire rack to cool.















































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