Jacques' Famous Chocolate Chip Cookie Recipe
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Nutrition per serving
Calories9499.7 kcal (475%)
Total Fat571.2 g (816%)
Carbs1026.1 g (395%)
Sugars590.4 g (656%)
Protein98.3 g (197%)
Sodium5967.4 mg (298%)
Fiber61.5 g (220%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 cupscake flour
1 ⅔ cupsbread flour
1 ¼ teaspoonsbaking soda
1 ½ teaspoonsbaking powder
1 ½ teaspoonscoarse salt
2.5 sticksunsalted butter
softened
1 ¼ cupslight brown sugar
1 cupgranulated sugar
2eggs
large
2 teaspoonsnatural vanilla extract
1.25 poundsbittersweet chocolate discs
or féves, at least 60 percent cacao content
flaky sea salt
like maldon
Instructions
Step 1
Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie.
Step 2
Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
Step 3
In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
Step 4
Reduce mixer speed to low, add dry and mix until just combined, 5 to 10 seconds.
Step 5
Stir in chocolate pieces without breaking them.
Step 6
Press plastic wrap against dough chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches.
Step 7
To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough.
Step 8
Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.
