Chocolate Chip Cookies (Adapted from Jacques Torres)

Name: Chocolate Chip Cookies (Adapted from Jacques Torres)
Cook time: 20 min
Yield: 18 cookies
Ingredients: 1.67 cups bread flour; 1.33 cups cake flour; 2.5 sticks butter; 0.75 cups granulated sugar; 1 cups packed light brown sugar; 2 each eggs; 1 each egg yolk; 2 tsp vanilla extract; 1.25 tsp baking soda; 1.5 tsp baking powder; 1.5 tsp fine sea salt; 1.25 lbs dark chocolate discs; 0.5 tsp flaky sea salt

David Leite · The New York Times · 2008 · Original Recipe

The original article that launched the 36-hour rest revolution. David Leite's piece profiled Jacques Torres's methodology. This is the precursor to the 2009 NYT recipe card version. Emphasized the science of resting dough for flavor development.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

36-hour restcomplextoffeecaramelizedlarge formatdeep flavorpioneering

Ingredients

bread flour1.67 cups (241g)

cake flour1.33 cups (241g)

butter(softened)2.5 sticks (283g)

granulated sugar0.75 cups (227g)

packed light brown sugar1 cups (284g)

eggs2 each (100g)

egg yolk1 each (18g)

vanilla extract2 tsp (8g)

baking soda1.25 tsp (8g)

baking powder1.5 tsp (7g)

fine sea salt1.5 tsp (9g)

dark chocolate discs1.25 lbs (567g)

flaky sea salt(for topping)0.5 tsp (2g)

Total dough weight2.0kg

Process

Mixing: creaming
Butter: room temp
Eggs: mixed
Bake Temp: 350°F (177°C)
Bake Time: 18-20 min
Chill: 36 hr
Yield: ~18 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 1.2. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.70 (71th percentile)

Flour:Sugar0.94 (23th percentile)

Brown:White Sugar1.25 (71th percentile)

Egg:Flour0.24 (48th percentile)

Chocolate:Flour1.18 (76th percentile)

Fat %14.2 (34th percentile)

Sugar %25.6 (84th percentile)

Hydration0.24 (40th percentile)

Bake Temp350 (42th percentile)

Key Ratios

Flour:Fat

1.70

Flour:Sugar

0.94

Brown:White Sugar

1.25

Egg:Flour

0.24

Chocolate:Flour

1.18

Fat %

14.2

Sugar %

25.6

Flour %

24.2

Hydration