Jacques Torres Chocolate Chip Cookies Dipped in Chocolate 

Indulge in the ultimate chocolate chip cookie experience with these decadent Jacques Torres Chocolate Chip Cookies! Soft, chewy, and dipped in rich chocolate, they’re sure to satisfy any sweet tooth. Here’s how to make them:

Ingredients:

2 cups minus 2 tablespoons cake flour (see note)
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 sticks unsalted butter (1 1/4 cups; you can use salted if preferred)
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate (20 ounces, bars or chips)
Sea salt flakes (optional, for garnish)
10 ounces bittersweet chocolate (for spreading on the bottom of the cookies)
Instructions:

Prepare the Dry Ingredients:
In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
Cream the Butter and Sugars:
In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, mixing until well combined.
Combine Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
Add Chocolate:
Fold in the bittersweet chocolate chunks or chips until evenly distributed throughout the dough.
Chill the Dough:
Cover the dough and refrigerate for at least 24 hours (up to 72 hours for the best flavor and texture).
Preheat the Oven:
When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop and Bake:
Scoop generous portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden and the centers are still soft.
Cool and Dip:
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, melt the 10 ounces of bittersweet chocolate for dipping. Dip the bottom of each cookie into the melted chocolate and place them back on the rack to set.
Garnish:
If desired, sprinkle sea salt flakes on top of the dipped cookies for an extra touch of flavor.