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Chocolate Chip Cookies (Adapted from Jacques Torres)
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.
4
chewiness
3
crispiness
1
cakeyness
4
thickness
3
spread
5
richness
4
sweetness
5
complexity
36-hour restcomplextoffeecaramelizedlarge formatdeep flavorpioneering
Ingredients
bread flour1.67 cups (213g)
cake flour1.33 cups (153g)
butter(softened)2.5 sticks (283g)
granulated sugar0.75 cups (150g)
packed light brown sugar1 cups (220g)
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 weight1.7kg
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- mixed
- Bake Temp
- 350°F (177°C)
- Bake Time
- 18-20 min
- Chill
- 2160 min
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.29 (34th percentile)
Flour:Sugar0.99 (19th percentile)
Brown:White Sugar1.47 (69th percentile)
Egg:Flour0.32 (70th percentile)
Chocolate:Flour1.55 (90th percentile)
Fat %16.3 (52th percentile)
Sugar %21.4 (65th percentile)
Hydration0.32 (63th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.29
Flour:Sugar
0.99
Brown:White Sugar
1.47
Egg:Flour
0.32
Chocolate:Flour
1.55
Fat %
16.3
Sugar %
21.4
Flour %
21.1
Hydration
0.32