The chocolate chip cookie was an accidental invention by Ruth Wakefield in 1930, and ever since this cookie has been aromatizing American households. The recipe has been duplicated, revamped, changed, and added to by many people and companies. Everyone claims that they make the perfect chocolate chip cookies, but unless they use the recipe by Jacques Torres, they have been mislead.
When I used to live in Switzerland, I would often get requests to make “cookies” (which is how they refer to chocolate chip cookies). I became quite popular at parties when I would show up with a plate of a famous American dessert.
Now, if you were to purchase a package of “cookies” in Europe, you would be instantly disappointed with the stale tasteless you were eating. It is no wonder why this French chocolatier felt the need to master the recipe…and indeed he did. In fact, so much so that I would consider this to be the ULTIMATE best chocolate chip cookie recipe known to man. Sorry Tollhouse and Nestle, your recipe just doesn’t even compare.
This is not a recipe that you make to indulge in an immediate craving. It requires at least 24 hours for the dough to meddle in order to obtain perfection. The reason for this is to throughly allow the wet ingredients to soak into the dry ingredients. Trust me, the refrigeration time is imperative, otherwise you will be eating just another mediocre cookie. Also, the recipe requires cake flour and bread flour. I am not quite sure what it does exactly, but it works…so just use them! I am often times out of cake flour so I just make my own….sift together 3/4 cup of flour and 1/4 cup cornstarch for every 1 cup required in recipe. My final recommendation is to make 2 batches (keep in mind this is A LOT of dough and fills my 6 qt mixing bowl to the brim) it is so good (and time consuming) you are going to want to share with everyone!
Photo courtesy of The Chefs Connection