Description
Jacques Torres’ Famous Dipped Chocolate Chip Cookies are large, soft-baked cookies loaded with semi-sweet and milk chocolate chips, then dipped in rich dark chocolate for an indulgent finish. These cookies feature a perfect balance of a chewy center and golden edges, topped optionally with a sprinkle of sea salt to enhance the chocolate flavors.
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 Chips
- 2 ½ cups semi-sweet chocolate chips
- 1 ½ cups milk chocolate chips
For Dipping
- 1 cup high-quality dark chocolate, 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 mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with the dark brown sugar and granulated sugar until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to ensure thorough incorporation. Then mix in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined without overworking the dough.
- Fold in Chocolate Chips: Gently fold in the semi-sweet and milk chocolate chips evenly through the dough.
- Portion Dough: Scoop large portions of dough (about 3 tablespoons each) and roll into balls. Place the dough balls spaced about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake the cookies for 12 to 14 minutes, or until the edges turn golden and the centers remain slightly soft for a chewy texture.
- Cool on Sheets: Let the cookies cool on the baking sheets for 5 minutes so they set and firm up slightly before transferring to a wire rack.
- Prepare Chocolate Dip: While cookies cool, melt the chopped high-quality dark chocolate in a heatproof bowl over a double boiler or in the microwave in short bursts, stirring frequently until smooth and glossy.
- Dip Cookies: Once the cookies are completely cooled, dip the tops of each cookie into the melted dark chocolate, coating them generously, then place them back on the wire rack to set.
- Add Salt (Optional): Optionally sprinkle flaked sea salt on top of the chocolate-dipped cookies for a sophisticated contrast and enhanced flavor.
- Set Chocolate: Allow the chocolate coating to fully set. You can speed this up by refrigerating the cookies for faster chocolate hardening.
Notes
- Use high-quality chocolate for dipping to ensure a smooth and flavorful coating.
- Do not overbake; cookies should have golden edges but remain soft in the center.
- For easier shaping, chill the dough briefly before scooping if it feels too soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- If you prefer a less sweet cookie, consider reducing sugar slightly or using all semi-sweet chips.
