Three-Day Chocolate Chip Cookies Recipe
This is the recipe, adapted from the New York Times in 2008 by Jacques Torres, with my personal changes noted. Additional observations, results, and notes about changes are in the 'Notes and Resources' section that follows.
makes 18 5-inch cookies
Servings: 2 dozen
Ingredients
- 3¼ cups all-purpose flour Jacques Torres uses: 2 cups minus 2 tablespoons cake flour + 1⅔ cup bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 2½ sticks unsalted butter, at room temperature
- 1¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content
- flaky sea salt
Instructions
Prep Chocolate Chip Cookie Dough and Rest ~ 72 hours
- Sift flour(s), baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours (three days).
Bake Chocolate Chip Cookies
- When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
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Nutrition
Serving: 1cookie