Description
Enjoy the ultimate chocolate chip cookies inspired by Jacques Torres, featuring a perfect chewy texture and a delightful mix of semisweet and milk chocolate chips. Topped with a sprinkle of flaky sea salt, these cookies are a delicious treat that can be stored for up to a week or frozen for longer enjoyment.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt.
- In a large mixing bowl, cream the unsalted butter until light and fluffy (about 2-3 minutes).
- Add the granulated sugar and brown sugar to the creamed butter and beat until well combined and fluffy (another 2-3 minutes).
- Add the pure vanilla extract and the eggs, one at a time, mixing well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the semisweet and milk chocolate chips using a spatula.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 24 hours (or a minimum of 30 minutes if short on time).
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion out the dough onto the prepared baking sheets, leaving enough space between each cookie.
- Optionally, sprinkle flaky sea salt on top of each cookie before baking.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For the best flavor and texture, chilling the dough for 24 hours is recommended.
- These cookies can be stored in an airtight container at room temperature for up to a week or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes