Ingredients:

  • 2 cups minus 2 tbsp (240g) cake flour
  • 1 ⅔ cups (250g) bread flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ tsp coarse kosher salt
  • 1 ¼ cups (285g) unsalted butter, room temperature
  • 1 ¼ cups (285g) light brown sugar
  • 1 cup plus 2 tbsp (225g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp natural vanilla extract
  • 1 ¼ pounds (600g) bittersweet chocolate disks, at least 60% cacao
  • Maldon sea salt for sprinkling

Instructions:

  1. Sift the cake flour, bread flour, baking soda, baking powder, and kosher salt into a large bowl. Note: Sifting prevents flour pockets and ensures the leavening agents are perfectly distributed.
  2. Using a stand mixer like a KitchenAid, cream the butter and both sugars together until the mixture is light and pale. This usually takes about 5 minutes on medium speed.
  3. Add the eggs one at a time, followed by the vanilla. Reduce the speed to low and gradually add the dry ingredients until just combined. Do not overmix, or the cookies will become tough.
  4. Fold in the bittersweet chocolate disks by hand using a spatula. Be careful not to break the disks; you want them whole so they create those iconic layers.
  5. Press plastic wrap against the surface of the dough and refrigerate for 36 hours. Note: This is non negotiable for the Jacques Torres 72 hour chocolate chip cookies profile.
  6. Preheat your oven to 350°F (180°C). Scoop mounds of dough (about 3.5 ounces each) onto a parchment lined baking sheet. Ensure you only put 6 cookies per tray to allow for spreading.
  7. Bake for 18 minutes until the edges are golden brown but the center is still soft. Immediately sprinkle with Maldon sea salt while the chocolate is still molten.
  8. Let the cookies rest on the baking sheet for 10 minutes before moving to a wire rack. This carryover cooking time is essential for the center to set into a fudgy consistency.