Jacques World Famous Chocolate Chip Cookies

Legendary Jacques Torres Chocolate Chip Cookies

WebJun 10, 2022 · In a bowl, combine the two flours, baking soda, baking powder and salt. Using your stand mixer, cream the butter and sugars …

1. In a bowl, combine the two flours, baking soda, baking powder and salt.
2. Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
3. Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
4. Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,

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Jacques Torres Chocolate Chip Cookies Kickass Baker

WebJun 5, 2019 · Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. 1 ¼ cups …

1. Combine Dry Ingredients: In a medium bowl, sift together cake and bread flours, baking soda, baking powder and salt. Set aside
2. Combine Wet Ingredients: Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
3. Add eggs, one at a time, mixing well after each addition.
4. Stir in the vanilla.

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Jacques Torres Chocolate Chip Cookies Recipe Bake or …

WebApr 11, 2024 · Divide the dough into 3 & 1/2 ounce (99g) portions. (Use a #14 or #16 scoop to get about 1/4 cup of dough and use your scale to …

1. Thoroughly whisk together (or sift) the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
2. Using a mixer with the paddle attachment, beat the butter, brown sugar, and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
3. Reduce mixer speed to low. Add the flour mixture, mixing just until combined (about 10 seconds). Stir in the chocolate discs, trying not to break them.
4. Cover the dough with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours.

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