This is my own tip. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.
SPRINKLE COOKIES WITH A PINCH OF FLAKED SALT
Salt intensifies the flavor of anything that it touches. Adding flaked or coarse sea salt to the tops of your cookies elevates the flavor. You can add salt before or after baking. I typically add it after the cookies come out of the oven and it sticks to the warm chocolate.
JACQUES TORRES CHOCOLATE CHIP COOKIES INGREDIENTS
Butter: you can use salted or unsalted butter, whatever you prefer. I only bake with salted butter.
Sugar: a combination of brown and white sugar.
Eggs: 2 large eggs for richness and texture.
Vanilla: for flavor. Have you tried making your own vanilla extract? It’s easy!
Baking powder, baking soda, and salt: for texture and leavening.
Flour: bread flour AND cake flour.
Chocolate: at least 50% cacao chocolate (dark chocolate) bars or chips.
Sea Salt: to sprinkle over baked cookies (optional).
HOW TO MAKE DIPPED CHOCOLATE CHIP COOKIES
Start by chopping your chocolate bars into chunks. Set these aside while you make the rest of the dough.
Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
Using a mixer fitted with the paddle attachment, cream butter, and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
My Note: it’s easier to portion the dough into balls before chilling it. You can place them in a gallon-sized plastic bag or put them on a parchment-lined cookie sheet and cover them with plastic while they chill. It’s not impossible to form chilled dough into balls though, it’s just tougher. In my video, I chilled the dough and then formed it later into balls by hand, weighing them on my kitchen scale.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 (3 ½ -ounce) mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 16-18 minutes.
Transfer the sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool completely. Repeat with the remaining dough.
DIPPED COOKIE VERSION
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