Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Sep 11, 2009 12:58 AM

Jacques Torres Chocolate Chip Cookies

I found this recipe:
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.

  1. Click to Upload a photo (10 MB limit)
  1. 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

      And I can I use all cake flour?

      I will let you know the result :)

      1. re: cosmopolita

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

      1. Here is an earlier thread with many suggestions and hints.

        1. There was an interview on the spendid table this weekend about these cookies.

          1. 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: . You wont be disappointed in them...they are now my "go to CCC recipe". Happy Baking! Nina