March 30, 2014

Jacques Torres’ chocolate chip cookies {with tahitan vanilla sea salt caramels}

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You may think a chocolate chip cookie is just a chocolate chip cookie. Recipes may vary a bit, but pretty much they’re all about the same.

And then there is THIS recipe. The Jacques Torres FAMOUS cookie. It’s one that I have wanted to try for a long time, but you have to wait at least 24 hours after making the dough to bake the cookies. Who can wait that long?  

 

But, at the check-stand at Trader Joe’s, staring me in the face, were chocolate covered Tahitian Vanilla Caramels. My first thought was these need to be baked in a cookie, and it has got to be a GOOD cookie. So the Jacques Torres’ recipe it was.

I tweaked it just a bit {adding a bit of caramel extract with the vanilla, and I used all bread flour} but I was patient which is NOT at all like me, and I waited the full 24 hours before baking.

They were most definitely worth waiting for. My kids have declared these the best cookies ever, and I would have to agree with them.

If you are looking for a chocolate chip recipe, this is the only one you will ever need. My days of baking off the bag are behind me.

 

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Jacques Torres’ chocolate chip cookies {with tahitan vanilla sea salt caramels}

Ingredients

  • 3 2/3 cups Bread flour
  • 1 1/4 teaspoons Baking soda
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoons sea salt
  • 2 1/2 sticks of Unsalted butter
  • 1 1/4 cups Light brown sugar
  • 1 cup Granulated sugar
  • 2 Large egg
  • 1 teaspoon Vanilla
  • 1 Teaspoon Caramel extract
  • 2 cups of chocolate covered caramels {I found mine at Trader Joes}
  • Sea Salt for tops

Instructions

  • Sift the flour, baking soda, baking powder and salt into a bowl.
  • Cream the butter butter and sugars together until very light {about 5 minutes}
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla and caramel extracts.
  • Add the flour, and mix just until combined
  • Gently add the chocolates
  • Cover tightly in plastic wrap, and refrigerate at least 24 hours
  • Pre-heat the oven to 350
  • line a cookie sheet with parchment or a non-stick liner
  • scoop generous 2 Tbsp mounds of dough
  • sprinkle with sea salt
  • bake about 15 minutes {you don’t want to over-bake these}
  • allow to cool about 10 minutes before moving the cookie off the sheet
https://www.playspinboss.gb.net/jacques-torres-chocolate-chip-cookies-tahitan-vanilla-sea-salt-caramels/

 

These cookies are simply amazing eaten warm. You can bake them in batches leaving the remaining dough in the fridge up to 72 hours.

Enjoy!

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