I saw Jacques make these cookies on a segment of the Rachel Ray show and then he made them again on Good Morning America and brushed the bottom of each cookie with melted chocolate. WHAT?! I KNEW I needed to make a batch and do that too. It’s such an easy thing to do and makes them look so fancy. You can buy a package of these famous cookies on Amazon or his website, but the price of 6 cookies is more than what it would cost to make 1 1/2 dozen fresh cookies in your own kitchen.
TIPS FOR MAKING THE BEST CHOCOLATE CHIP COOKIES
Jacques shared a few tips on Good Morning America for making his world-famous cookies.
USE CAKE FLOUR AND BREAD FLOUR
After testing batches with different ratios of flour he said that the best combination is a 50/50 measurement of bread flour and cake flour. This produces an elastic dough and a perfectly chewy cookie. In the ingredients list you’ll notice that they aren’t the same measurement, that’s because one flour weighs more than the other. If you weigh out the ingredients they weigh the same, but the cup measurements are different.
Do you really need two different types of flour for this recipe? Probably not, but if you want to make the recipe as close as possible to the original PLEASE TRY IT! The cookies have crisp edges and chewy centers so there’s definitely something good going on here. There’s no need to go out and buy a bag of cake flour if you have no other use for it. You can make your own with 2 ingredients.
To make a cup of cake flour, scoop 1 cup of all-purpose flour into a measuring cup then remove 2 tablespoons of flour and replace it with corn starch.
USE GOOD CHOCOLATE
Jacques uses large chocolate discs that you can purchase from his website, but for the budget shopper, you’ll want to look for chocolate that is over 50% cacao (bittersweet or dark chocolate). You can use bittersweet chocolate chips, chunks, or chopped-up chocolate bars. I used a combination of both.
I used chopped-up baking chocolate bars for the cookie dough because I wanted large chunks in the cookies, and used dark chocolate chips for the melted chocolate to spread on the bottom of each cookie. You can use whatever you’d like.
CHILL THE DOUGH
This is something that I don’t typically do. I’m an impatient baker, but it really does elevate your cookies, helps the dough mature, and brings out the flavor. You can chill this dough 24-48 hours before baking. One tip that I have is to portion the cookie dough into balls before chilling the dough. It’s much easier to do that vs. scooping hard cookie dough!
BAKE COOKIES ON LIGHT-COLORED PANS
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