Everyone has their favorite recipe for chocolate chip cookies. Whether its resorting to the back of the Nestle bag, or an withered piece of paper handwritten from your very own grandmother, each person has their preference. Some like it thick and chewy, some like it crispy thin and crunchy. For me, I’d grab any type of cookie available in front of me. But I do enjoy cookies with a good soft texture, with an abundance of chocolate morsels in every bite.
I found this recipe on Pinterest, one created by Jacque Torres for his famous cookie recipe. I’m glad Jacque likes a ton of chocolate in his cookies. I’m glad that he exists in the world. He used to have his own TV show when I was younger, and I would watch and record his segments religiously. On VHS. Remember those? It’s amazing what he can do with some sugar, a chocolate block and some parchment paper. I would have mistaken him for a magician, except he never pulled any bunnies out of hats – only amazing chocolate desserts and mouth watering confections.
These cookies are by far my favorite chocolate chip cookie recipe I’ve made. Hearty, chewy, and great texture. Also the recipe calls for a ton of chocolate, so I gladly accepted the challenge. I didn’t have enough chocolate chips, so I ended up throwing in whatever morsels I had in the pantry, which included my leftover bag of Andes mint morsels I bought for my mint chocolate chip ice cream.
I can tell you though, whatever chocolate you throw in, it will end up fantastic. The aroma from my oven definitely made my apartment floor jealous. The recipe yields a TON of cookies, and I only used half of what it called for and I still got a lot. My favorite thing to do with whatever I don’t eat out of the oven is to heat it up in the microwave for 30 seconds and throw it in with my favorite scoop of ice cream.
Awesome Chocolate Chip Cookies adapted from A Tender Crumb + Jacque Torres
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 6 cups all purpose flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds (32 oz) chocolate chips or any morsels of your choice
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add flour, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely. Or eat it warm!