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Jacques Torres Chocolate Chip Cookies

cosmopolita Sep 11, 2009 12:58 AM

I found this recipe:
http://www.nytimes.com/2008/07/09/din...
but I have some questions because I have never made your Cookies.

Why he uses a mix of flour? It's necessary?

The secret to these cookies was a long rest in the fridge. 36 hours to be exact. After this long rest the dough comes hard. Be done the balls but but they flattened once in the oven? Or I have to crush them?

Thank you.

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    schnitzle RE: cosmopolita Sep 11, 2009 01:37 AM

    Hello! I think the reason he uses two flours is that the cake flour makes a very soft cookie, so the bread flour is added to give it move strength. I'm sure you could just use all purpose flour and have fine results. These are "drop" cookies, which means they will flatten out in the oven. You don't need to flatten them.

    Looks like a very good recipe, let us know how it comes out!

    2 Replies
    1. re: schnitzle
      cosmopolita RE: schnitzle Sep 11, 2009 11:35 AM

      And I can I use all cake flour?

      I will let you know the result :)

      1. re: cosmopolita
        chowser RE: cosmopolita Sep 11, 2009 12:13 PM

        I wouldn't use all cake flour because you won't have enough gluten, although if you want a taller softer cookie w/ less chew, that's what you'd get. If you don't want the mix, I'd go w/ AP flour. It's my favorite recipe for chewy ccc cookies. You don't have to wait 36 hours. I leave it overnight.

    2. StrawbrryF RE: cosmopolita Sep 11, 2009 06:42 AM

      Wow, thanks for posting this. Having tried Jacques cookies in store (and they were delicious!), I'm very excited to try these.

      1. beetlebug RE: cosmopolita Sep 11, 2009 11:44 AM

        Here is an earlier thread with many suggestions and hints.

        http://chowhound.chow.com/topics/537165

        1. s
          sekelmaan RE: cosmopolita Sep 11, 2009 12:00 PM

          There was an interview on the spendid table this weekend about these cookies. www.splendidtable.org

          1. apple342 RE: cosmopolita Sep 12, 2009 07:39 PM

            Cosmopolita - I have made these several times and recently used AP Flour instead of the 2 flours he uses. They turned out beautifully. I did let them rest in the fridge 36 hrs--which, I believe, is the critical element of this cookie. You can check out the pics and little more detail on my blog if you'd like: http://scarfitup.blogspot.com/ . You wont be disappointed in them...they are now my "go to CCC recipe". Happy Baking! Nina

            1. cosmopolita RE: cosmopolita Sep 13, 2009 02:13 AM

              Thanks to all. But I have a problem with flour because in Italy we don't have All pourpose flour. I'm deciding what is most good to use, you'll know :)

              1. cosmopolita RE: cosmopolita Sep 13, 2009 02:15 AM

                Another question: I knew it was good for cookies using a very low gluten flour to get crumbly, in this case is not so, why?

                2 Replies
                1. re: cosmopolita
                  chowser RE: cosmopolita Sep 13, 2009 07:00 AM

                  Low gluten flour will make it more cakey but you won't get the chewiness that you get with some protein. That's why he uses a combination--the bread flour has more protein and gives you the chewy texture and the cake flour gives more rise.

                  1. re: chowser
                    cosmopolita RE: chowser Sep 13, 2009 10:27 AM

                    Thanks, now everything is clearer :)

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