favorite basics – dark chocolate chip cookies

by hungryrabbit on March 15, 2013

Dark Chocolate Chip Cookies

Ever since our return from Asia, I’ve been even more obsessed with the dessert flavors of Asia. I love to take new spins on classic desserts and really have fun with the combinations, but there’s a point when I over think the process and get caught in a loop.

I have several unfinished recipes where I’m pleased with the reinterpretation, but not ready to bring them to center stage. I prefer to take the time to develop these experiments to make sure the results are satisfactory before I post them.

Sometimes, the most basic recipe is the one that can give us the utmost pleasure. For instance, this chocolate chip cookie adapted from Jacques Torres has been my all time favorite and surprisingly, I have never shared it with you. So, with a bit of patience and a good cup of coffee or tea, make a batch of these cookies and just enjoy one of my simple favorites.


Dark Chocolate Chip Cookies

adapted from Jacques Torres
yield: about forty 2-1/2 inch cookies


1-1/2 cups (6-3/8 ounces) plus 1 tablespoon pastry flour
1-1/2 cups (7-1/2 ounces) bread flour
1 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons fine sea salt
2 sticks (8 ounces) unsalted butter
3/4 cup (5-1/4 ounces) granulated sugar
1 cup (5 ounces) packed light-brown sugar
2 large eggs, room temperature
1-1/2 teaspoons pure vanilla extract
1 pound Valrhona Caraibe (66%) Grand Cru dark chocolate feve or bittersweet chocolate, coarsely chopped


1. Combine flours, baking powder, baking soda and salt in a medium bowl; set aside.

2. 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. add vanilla and mix to combine. Reduce speed to low and add dry ingredients, and chocolate; mix until well combined. Place cookie dough in an airtight container and refrigerate overnight.

3. Adjust oven rack to middle position and heat oven to 350 ℉. Line 2-3 baking sheets with silpat or parchment paper; set aside.

4. Roll cookie dough into 1-1/2 inch balls (about 1 ounces each) onto prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly browned, but still soft, about 18-20 minutes (do not over bake). Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.

Recipe Note

Texture of cookies improve dramatically when dough is rested overnight.


Related Posts with Thumbnails

{ 8 comments… read them below or add one }

Katrina @ Warm Vanilla Sugar March 15, 2013 at 7:51 am

Such a classic! Love this!

Brian @ A Thought For Food March 15, 2013 at 8:58 am

I’ve tried his recipe before (or one of the many variations of it out there) and it’s truly incredible how perfect those cookies are. These look so lovely.

Betty Ann @Mango_Queen March 15, 2013 at 2:52 pm

I love, love, love CCC! And I love how you photographed it here. You’re so creative! Thanks for the recipe, I must try it soon. TGIF, Ken!

Rosie @ Blueberry Kitchen March 16, 2013 at 9:06 am

Yum! Delicious looking cookies!

Irene March 16, 2013 at 8:01 pm

I LOVE your styling and photography. I’ve actually never had a chocolate chip cookie recipe that I was really happy with so I might give this one a go sometime!

Bianca @ Confessions of a Chocoholic March 23, 2013 at 1:20 pm

It’s easy to see why these are a favorite! Hard to go wrong with a Jacques Torres recipe too :)

Rachel N Georgia November 22, 2013 at 4:26 pm

Tried this recipe. I used all purpose flour. Will try with other flours one day. Great cookies!!! Is actually my go to chocolate chip recipe.

hungryrabbit November 22, 2013 at 4:31 pm

Hi Rachel, so glad you enjoy this recipe. The bread flour gives it an old fashion chewy, but not too chewy, texture. It’s perfect for the holiday season. Happy Baking! -Ken

Leave a Comment

Previous post:

Next post:

Copyright © 2014 Hungry Rabbit NYC
Site by Kinetic Webs