These have been on my To-Bake List for a while now. Ever since my mom emailed me the link to this recipe and video from an episode of The Chew. They are crazy amazing chocolate chip cookies from Jacques Torres. Watch the video with the recipe if you have a minute. Jacques is just so cute.
But I warn you, if you do, you’ll want to make these cookies just like I did.
Mainly because the cookie dough is filled with these…
… giving you lots of chocolate with every bite.
Oh my oh my.
Thank you Jacques!
The recipe calls for cake flour and bread flour and of course all the other goodies that go in to making chocolate chip cookies.
But it’s the chips that kept calling me, beckoning me to make them.
The recipe uses large chocolate wafers.
As in much bigger than the ones you find at the grocery store.
I bought these Guittard chips in Williams-Sonoma. They are not inexpensive so be prepared to spend a little dough if you make these cookies.
And here are some you can order from Jacques.
P.S. these aren’t the kind of candy coatings you use in cake pops either if you were curious.
The only thing difficult about this recipe is waiting.
The dough should chill for 24 hours.
I basically call it torture.
But when it’s time to bake them, you get to enjoy the other reason why I wanted to make these babies.
You don’t use a small or regular cookie scoop for these.
We’re talking ice cream-sized scoops of chocolate chip cookie dough.
Mini Mountains of mega morsels.
Sprinkle a little sea salt on before baking. Do it.
And pretty much perfect.
Here’s the recipe:
Print it out and make them for a special day. Like today.
You’ll be glad you did.