Description
Jacques Torres’ Famous Dipped Chocolate Chip Cookies are a decadent treat combining rich, chewy chocolate chip cookies with a luscious dark chocolate dip. Perfectly balanced with semi-sweet and milk chocolate chips, these cookies offer a delightful mix of textures and flavors. Finished with an optional sprinkle of flaked sea salt, these cookies are a gourmet twist on a classic favorite.
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
Chocolates
- 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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- 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, cream the softened unsalted butter, dark brown sugar, and granulated sugar together until the mixture is light and fluffy, about 3 minutes, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure thorough incorporation. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet and milk chocolate chips evenly throughout the dough for a rich chocolate experience in every bite.
- Shape Cookies: Using a tablespoon or cookie scoop, portion out large dough balls (about 3 tablespoons each). Roll them into balls and place on the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies for 12-14 minutes, or until the edges are golden brown and the centers still look slightly soft, ensuring a chewy texture.
- Cool on Baking Sheets: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes to firm up before transferring 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 use the microwave in short bursts, stirring frequently until smooth and fully melted.
- Dip Cookies: Once cooled, dip the tops of the cookies into the melted dark chocolate, coating them nicely. Place the dipped cookies back on the wire rack to set.
- Add Sea Salt (Optional): If desired, sprinkle flaked sea salt on top of the chocolate-coated cookies for an added depth of flavor and crunch.
- Set Chocolate: Allow the chocolate to harden at room temperature or place the cookies in the refrigerator for faster setting before serving or storing.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the dough once the dry ingredients are added to maintain tender cookies.
- For best results, use high-quality chocolate for dipping to enhance flavor and texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Refrigerate dipped cookies briefly if you want the chocolate to set faster or for a firmer bite.
