There are chocolate chip cookies and then there these chocolate chip cookies. Hands down, it is the best gooey chewy chocolate loaded cookie ever to come from the Canteen kitchen. And it’s easy to make, all thanks to Mr. Chocolate aka Jacques Torres.
You are going to need a little patience when making the cookie. The dough has to be chilled, even for an hour or so at minimum. But the best tasting cookies so far are those that come from the freezer to the cookie sheet (thawed a bit) and baked, fresh from the oven. There’s a little magic that happens to the dough if they get a chance to sit around in the freezer. I know there is some science-y thing about why, but I actually don’t care. Just trust me. It’s worth the effort to wait.
Plus – if you scoop, chill and freeze – fresh, warm from the oven chocolate chip cookies are yours whenever the cookie monster comes calling.
These Jacques-olate cookies are for you and your nearest dearest. The dough isn’t spendy but the chocolate is a little more spendy than usual. But don’t skimp. Buy the right stuff to get the full monty from this recipe. The chocolate chips are actually chocolate pistoles or disks or wafers and can be gotten from here (where I usually buy mine because the price is right) or here or even in better stocked grocery stores. Or buy it directly from Jacques Torres here.
What’s the difference? Disks, wafers, pistoles are just chocolate – the kind that can be easily melted and tempered and can be used for enrobing stuff in chocolate. Chips are made with emulsifiers and other ingredients to help them hold their shape. In these particular cookies the chocolate melts and forms ribbons of chocolate in the cookie dough. Biting into a warm cookie is especially delicious when the center is filled with an entire layer of melty chocolate.
This is also one of those times when weights work much better than volume for measuring dry ingredients. Scoop the flour gently into cups if you are using volume – don’t pack it in. The same for sugar – even the brown sugar. And use extra large eggs because the recipe needs the extra fluid. The most important measure is the flour – too much and cookies will be dry and too little and you’ll get a greasy cookie. And fair warning: if you bake them directly after mixing up the dough without chilling first, the result will be one large spready cookie.
I’m all for giving you volume measures in my recipes along with the weights, but every recipe is so much more accurate by weight, and you won’t waste any expensive ingredients – especially GF flour. The Canteen Blend and now the Whole Grain Blend measured by weight is absolutely more accurate than by volume. If you need advice on scales, just ask. Happy to help.
Jacques Torres is the nicest guy in the universe and that he is Mr. Chocolate makes him even more fabulous. When Jacques opened his first Mr. Chocolate shop in the days when the interwebs were just a wee one, I ordered chocolates. It was a little late arriving and I called customer service to inquire about its travels. None other than Jacques Torres called me back to not only apologize but to send me some extra goodies because they have that kind of ridiculously nice customer service. It was a surprise to say the least but he really cares about his business that much to take the time to call a customer. I was mostly a rambling idiot. Already smitten, I was smitten even more.
If you are in the market for some fantastic chocolate gifts, think Mr. Chocolate (link above). You won’t be sorry. And no – not a sponsor, I just love the quality.
Announcing the Canteen Whole Grain Blend
So when this Jacques Torres chocolate chip cookie recipe showed up on the web I knew what I was baking. The Canteen version is modified to accommodate gluten-free flour and I am happy to say it also contains the brand new Canteen Whole Grain Blend, created in honor of this fantastic cookie. It’s the soft opening of our announcing our Whole Grain Blend – good for not only the “bread flour” portion of this recipe but for many recipes to come. The Canteen Blend is still my go-to flour for all kinds of baking but think of the Whole Grain Blend as the one to assist when a recipe needs some depth, like breads.
I’ll be adding it to the About Flour page in a little while (remember, this is the soft opening announcement). All the components can be had at the grocery. Or order them from Vitacost or Nuts.com and save some money. I still use Authentic Foods superfine brown rice flour and sweet white rice in this mix and it can be found on their website or even on Amazon here and here. Expandex is absolutely required (don’t even think about skipping it) and you can find it easily enough from here and here (I buy this one). Bob’s Red Mill GF oat and teff flour are good choices. The Whole Grain Blend recipe makes enough for these cookies plus some other recipes coming this autumn.
GF Canteen Whole Grain Blend
- 250 grams GF oat flour (2 1/2 cups)
- 180 grams Teff flour (1 cup plus 2 tablespoons)
- 180 grams superfine brown rice flour (1 1/2 cups)
- 120 grams Expandex modified tapioca starch (3/4 cup)
- 60 grams superfine sweet white rice flour (1/3 cup)
- 65 grams Canteen Flour Blend (1/2 cup)
Whisk the flours together in a very large bowl until fully combined and blended. Store in a container. Keep in mind that 1 cup = 110 grams for this blend. Makes almost 8 cups or 855 grams
So? What are you waiting for? Get baking already.
|Jacques-olate Chip Cookies|| |
- 240 grams Canteen flour blend (see notes) (2 cups minus 2 tablespoons)
- 235 grams Canteen Whole Grain Blend flour (see post, above) (2 cups plus 2 tablespoons)
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- 1 teaspoon kosher salt
- 282 grams unsalted butter, room temp (not melty) (2 ½ sticks or 1 ¼ cups)
- 280 grams brown sugar (1 ¼ cups plus 2 heaping tablespoons)
- 225 grams granulated sugar (1 cup plus 2 tablespoons)
- 2 extra large eggs
- 2 teaspoons pure vanilla paste (preferred) or extract
- 680 grams chocolate wafers (Guittard preferred) (4 cups)
- Whisk together flours, baking powder, baking soda and salt until combined. In the bowl of stand mixer or using an electric mixer beat butter and sugars until creamy, light and fluffy and the color turns somewhat pale, almost 5 minutes. Add the eggs, just one at a time and blend until fully incorporated. Add vanilla and stir. Beat in the flour mixture on low just until combined.
- Remove mixer from the stand and fold in the chocolate wafers (which will take some elbow power). Line a small baking pan with plastic wrap with flaps overhanging the edges. Using a quarter cup ice cream scoop, scoop the dough into dough balls and place them on the plastic lined pan just barely touching one another. Once the pan is full (if it is small) place another layer of plastic wrap on top and begin another layer of dough scoops. Completely wrap the try with plastic wrap and refrigerate the dough for at least one to two hours at minimum. Dough can sit in the refrigerator for a day before you should freeze the dough balls for longer storage. Once the dough balls are solid, slide them into freezer safe plastic bags and freeze up to a month.
- Take as many as you want from the bag or the refrigerator and place up to 6 on one parchment lined baking sheet at a time. Special trick alert: when they are thawed, if any of the chocolate wafers are sticking out of the dough, set them on their edges into the dough which helps them form ribbons which looks really cool.
- Thaw dough balls a bit on the sheet pan before baking. They should be chilly but not hard when they go into the oven. Don’t press them flat.
- Meantime, preheat oven to 350°F. Bake 13-15 minutes or just until the edges look golden and the center looks slightly underdone. Let them cool in the pan for five minutes and then transfer to a rack to cool completely. Makes about 30 cookies.