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Best Jacques Torres Chocolate Chip Cookies Recipe 36-Hour Rest Easy Steps

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This recipe delivers next-level chewy chocolate chip cookies with crispy edges and deep caramelized flavor, achieved by resting the dough for 36 hours. Inspired by Jacques Torres, it combines simple ingredients with a slow baking process for unforgettable cookies.

Ingredients

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  • 1 cup (227 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 1 cup (220 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoons fine sea salt
  • 2 cups (340 g) semisweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan, melt 1 cup (227 g) of unsalted butter over medium heat. Stir constantly until the butter foams and turns golden brown with a nutty aroma, about 5-7 minutes. Pour browned butter into a large mixing bowl and let cool to room temperature, about 20 minutes.
  2. Mix sugars and butter: Add ¾ cup (150 g) granulated sugar and 1 cup (220 g) light brown sugar to the cooled browned butter. Beat with a hand or stand mixer until combined and slightly fluffy, about 2 minutes.
  3. Add eggs and vanilla: Crack in 2 large eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons pure vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 3 cups (375 g) all-purpose flour, 1 teaspoon baking soda, and 1½ teaspoons fine sea salt.
  5. Incorporate dry into wet: Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  6. Add chocolate chips: Fold 2 cups (340 g) semisweet chocolate chips into the dough evenly with a spatula.
  7. Chill the dough: Cover the bowl tightly with plastic wrap or transfer dough to an airtight container. Refrigerate for a full 36 hours.
  8. Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Portion dough into 2-tablespoon (30 g) balls spaced 2 inches apart on baking sheets. Bake 12-14 minutes until edges are golden but centers still look soft.
  10. Cool and enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Brown the butter carefully to avoid burning; the 36-hour rest is essential for flavor and texture development. If dough is too hard after chilling, let it sit at room temperature for 10-15 minutes before scooping. Rotate baking trays halfway through baking for even results. Use quality chocolate chips or chunks for best flavor. For gluten-free, substitute flour with 1:1 gluten-free baking flour. For dairy-free, use coconut oil and dairy-free chocolate chips. Nuts, spices, or cocoa powder can be added for variations.

Nutrition

Keywords: chocolate chip cookies, Jacques Torres, 36-hour rest, chewy cookies, brown butter cookies, homemade cookies, slow baking

Find it online: https://cheerycrisp.com/best-jacques-torres-chocolate-chip-cookies-recipe-36-hour-rest-easy-steps/