Extra-Large Chocolate Chip Cookies with Sea Salt
These bakery-style chocolate chip cookies from Jacques Torres are exceptionally large and rich, featuring a blend of cake and bread flours for the perfect chewy-crispy texture. Loaded with high-quality bittersweet chocolate discs and finished with flaky sea salt, they deliver an indulgent experience perfect for special occasions or when you want to impress. The overnight chilling develops deeper flavors and helps the cookies maintain their thick, bakery-quality shape during baking.
Ingredients
- 4 cup cake flour, sifted
- 1 ⅝ cup bread flour, sifted
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse salt
- 1 ¼ cup unsalted butter, at room temperature
- 1 ¼ cup light brown sugar
- 3 cup granulated sugar
- 2 large eggs
- 2 teaspoon natural vanilla extract
- 4 cup bittersweet chocolate discs or fèves, at least 60 percent cacao contentchocolate chips1:1 ratiobudget-friendly
good but less premium texture
- flaky sea salt, for finishing
Instructions
- 1
Sift together both flours, baking soda, baking powder and salt in a medium bowl and set aside
- 2
Cream butter and both sugars in stand mixer with paddle attachment until creamy and pale yellow
- 3
Add eggs one at a time, mixing well after each addition, then stir in vanilla
- 4
Reduce speed to low and add dry ingredients, mixing until just combined
- 5
Remove dough from mixer and fold in chocolate discs carefully to avoid breaking them
- 6
Cover dough with plastic wrap pressed against surface and refrigerate overnight
- 7
Preheat oven and line two rimmed baking sheets with parchment paper
- 8
Scoop generous golf ball-sized mounds onto prepared baking sheets
- 9
Sprinkle lightly with flaky sea salt and bake until edges are golden brown and centers are still soft, rotating trays halfway through
- 10
Let sit for a few minutes before transferring to wire rack to cool completely
Tips
Overnight chilling is crucial for developing flavor and preventing spreading during baking
Use high-quality chocolate discs or fèves rather than chips for superior texture and flavor
Don't overbake - centers should still look slightly soft when you remove them from oven
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be made and frozen for up to 1 month, or refrigerated up to 3 days
Serve at room temperature for best texture and flavor
Common Mistakes
Don't skip overnight chilling to prevent flat, greasy cookies
Avoid overbaking to maintain soft, chewy centers
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make smaller cookies instead of extra-large ones?
Yes, use smaller portions and reduce baking time to 12-14 minutes. Watch for golden edges as your doneness indicator.
What if I don't have chocolate discs or fèves?
High-quality chocolate chips work fine, or roughly chop a good chocolate bar into chunks for similar results.
How long will the baked cookies keep?
Store in an airtight container for up to one week at room temperature, or freeze for up to 3 months.