Description
Experience the ultimate indulgence with Jacques Torres’ Famous Dipped Chocolate Chip Cookies. These large, soft-centered cookies combine semi-sweet and milk chocolate chips with a crisp edge, then get dipped in high-quality dark chocolate for a decadent finish. With a perfect balance of buttery dough and rich chocolate, these cookies are ideal for chocolate lovers looking to enjoy a gourmet treat at home.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate
- 2 ½ cups semi-sweet chocolate chips
- 1 ½ cups milk chocolate chips
- 1 cup high-quality dark chocolate (for dipping), chopped into chunks
Optional
- Flaked sea salt (for sprinkling on top)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with dark brown sugar and granulated sugar until light and fluffy, which should take about 3 minutes. This creates a smooth and creamy base for your cookies.
- Add Eggs and Vanilla: Incorporate the eggs into the butter and sugar mixture one at a time, beating thoroughly after each addition to ensure even mixing. Then add the vanilla extract and mix until combined.
- Combine Wet and Dry Mixes: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet and milk chocolate chips, distributing them evenly throughout the dough.
- Shape Cookies: Use about 3 tablespoons of dough per cookie to scoop and roll into balls. Place these dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes until the edges are golden and the centers remain slightly soft, ensuring a chewy texture.
- Cool Cookies: Let the cookies rest on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Melt Dark Chocolate: While the cookies cool, melt the high-quality dark chocolate in a heatproof bowl over a double boiler or microwaving in short bursts, stirring until smooth and glossy.
- Dip Cookies: Once the cookies are fully cooled, dip the tops into the melted dark chocolate, making sure to cover evenly. Return the dipped cookies to the wire rack.
- Add Toppings: Optionally, sprinkle flaked sea salt over the chocolate-coated tops to enhance flavor complexity.
- Set Chocolate: Allow the dipped chocolate to set completely at room temperature or refrigerate to speed up the process before serving.
Notes
- For best results, use high-quality chocolate for both the chips and dipping.
- Chilling the cookie dough for an hour before baking can help control spreading and improve flavor.
- Store cookies in an airtight container to maintain freshness, and keep refrigerated if chocolate has been dipped.
- Adjust baking time slightly if making smaller or larger cookies for perfect texture.
- Flaked sea salt is optional but highly recommended to balance the sweetness.
