Monday, 24 October 2011

Jacques Torres' Chocolate Chip Cookies


 Diwali, one of the most awaited Indian festivals is in 2 days. It's associated with sweets, new clothes, firecrackers, oil lamps (diyas) and lots of fun and cheer. What have I been doing to usher in Diwali this year? I've been studying for midterms (they finally got over today! YAY!! :D), working on college applications, organizing the Commerce Culturals, and baking these scrumptious cookies. :) I've waited almost a year to bake these. No joke. You want to know why? Because we don't get cake flour and bread flour in India. So I had to ask my dad to buy some from the US. Even after he brought it here, it was just sitting in the pantry for a few months. FINALLY I got around to baking these amazing, heavenly cookies and in between stuffing my face with them, I've been kicking myself for waiting so long to bake them. These have got to be one of the best cookies I've had. No wonder this recipe is so famous. The cookies are crisp at the edges and chewy in the center, and utterly, sinfully delicious. I know it's weird that I don't like Indian sweets (yup, not even one), so this is my end-of-exams-beginning-of-Diwali treat for myself. And I've got to say, it's probably the best treat I could ever give myself. I can finally cross this off my ''to bake'' list. The 24-36 hours waiting period is torture, but it's most definitely worth it! So I wish you an amazing holiday season with lots of love, happiness, cheer, and chocolate chip cookies. :)


2 cups minus 2 tablespoons cake flour
1 2/3 cup bread flour
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
1 1/4 cup unsalted butter
1 1/4 cup light brown sugar
1 cup plus 2 tablespoons granulated white sugar
2 large eggs
2 teaspoons vanilla extract
1  1/4 pounds bittersweet chocolate chips or cocoa nibs


1. Sift flours, baking soda, baking powder and salt into a bowl. 
2. In another bowl, cream butter and sugars for about 5 minutes, until very light.
3. Add eggs, one at a time, stirring well after the addition of each egg. 
4. Stir in vanilla essence.
5. Add dry ingredients and mix until just combined. 
6. Mix in chocolate chips/cocoa nibs.
7. Refrigerate cookie dough for 24-36 hours. Cookie dough can be refrigerated for unto 72 hours.
8. When ready to bake, preheat the oven to 350 degrees farenheit (about 180 degrees celcius). Line baking tray with parchment paper. 
9. Place mounds of cookie dough on the baking tray and sprinkle with sea salt.

10. Bake until golden brown and slightly set, about 15-20 minutes. 
11. Cool cookies completely and then eat. :D

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