salted chocolate-chocolate chip cookies

I'm such a fan of jacques torres infamous chocolate chip cookie recipe.
It's such a great recipe. The perfect chocolate chip cookie in my cookie-eating opinion.
It has the perfect blend of buttery cookie to chocolate, and the marinating of the cookie dough--love that idea of the dough getting a nice gentle sour taste to it--almost like a good sourdough.
I've made so many wonderful creations with his base chocolate chip cookie recipe:
cc cookies bars stuffed w/ peanut butter;
stuffed with potato chips;
stuffed with nutella;
and made into a pie stuffed with graham.

And now I've taken that recipe and created a double chocolate version.
I've always wanted to do this, but was worried about it being too cakey or not enough crisp.
Plus I wanted a buttery chocolate cookie base, not an overpowering chocolate cookie base.
So I'm fairly certain I achieved a nice chocolate cookie base balance.
I did the marinate with these cookies as you do with the regular cookie base.
I let the cookie dough sit in the fridge for two days covered well.

Keep the cookie dough as cold as possible--it helps to ensure less spreading when baking.

I used a medium ice cream scoop for scooping out dough.


Don't forget to salt the tops with sea salt!

They are very fragile fresh out of the oven, so let them sit and cool a bit before devouring.



They look gooey, but they're not that gooey, more like chewy middle, with warm chocolate chunks and a slight outer crisp. Perfect!

salted chocolate-chocolate chip cookies
base cookie recipe by Jacques Torres
print recipe

2 cups minus 2 TB cake flour
1 2/3 cups minus 2 TB bread flour
5 TB cocoa powder
1 ¼ ts baking soda
1 ½ ts baking powder
1 ½ ts coarse salt
22 TB unsalted butter, room temp
1 ¼ cups light brown sugar, NOT packed (loose)
1 cup granulated sugar
2 large eggs
2 ts natural vanilla extract
6-7 ounces of bittersweet chocolate chips
6-7 ounces of semi-sweet chocolate chips
Sea salt for the tops of cookie dough balls

cook notes:
Do not use dutch process cocoa powder.  I know it seems like a lot of salt in this recipe, but it’s not. We are using a lot of chocolate and the salt will balance itself out perfectly.  Please use (as Jacques Torres recommends) high quality chocolate chips or chunks in this recipe. Ghiradelli is what I use.  Please wrap the dough very well when getting ready to chill overnight; it’s very important to NOT let any air get inside the cookie dough. Cookie doughs with cocoa powder tend to dry out faster.  When ready to bake, let dough sit a bit at room temperature (15 minutes) to make it easier for scooping out.  It’s hard to tell when the cookies are done, so look for non-jiggly middles, firm outer edges.

Sift flours, cocoa powder, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with 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 cover well; we don’t want this dough drying out.  Refrigerate for 24 to 36 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Using a medium ice cream scoop, scoop out mounds of dough and place onto parchment lined baking sheets about 2 inches apart.
Sprinkle cookie dough balls lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Let cookies cool before removing to wire racks to cool.
Makes about 36 cookies