Description
Jacques Torres’ Famous Dipped Chocolate Chip Cookies are a decadent treat featuring a perfect blend of semi-sweet and milk chocolate chips baked into soft, chewy cookies. After baking, they’re elegantly dipped in high-quality dark chocolate and optionally sprinkled with flaky sea salt for a delightful contrast of flavors and textures. These cookies strike a beautiful balance between rich chocolate goodness and buttery softness, making them an irresistible indulgence.
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
Chocolate
- 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 Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes. This creates a smooth base for the cookies.
- Add Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Using a spatula, fold in the semi-sweet and milk chocolate chips evenly throughout the dough.
- Shape Cookies: Scoop large portions of dough (about 3 tablespoons per cookie) and roll them into balls. Place these dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 12 to 14 minutes until the edges turn golden brown while the centers remain slightly soft, ensuring a chewy texture.
- Cool Slightly: Let the cookies cool on the baking sheets for 5 minutes so they firm up before transferring.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely, which helps set their shape and texture.
- Melt Dark Chocolate: While the cookies cool, melt the chopped dark chocolate in a heatproof bowl over a double boiler or in short bursts in the microwave. Stir until smooth and glossy.
- Dip Cookies: Once cooled, dip the top of each cookie into the melted dark chocolate, coating them partially for an elegant finish. Place them back on the wire rack to allow excess chocolate to drip off.
- Add Optional Salt: Sprinkle flaked sea salt on top of the dipped chocolate while it is still wet to create a delicious salty-sweet contrast.
- Set Chocolate: Allow the chocolate to set at room temperature or refrigerate the cookies for faster hardening before serving.
Notes
- Use high-quality chocolate for dipping to maximize flavor and glossy finish.
- For perfectly sized cookies, use about 3 tablespoons of dough per cookie.
- Do not overbake to maintain soft and chewy centers.
- Flaked sea salt on top adds a gourmet touch and balances sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Microwaving chocolate should be done in short bursts with stirring to prevent burning.
