I MUST CONFESS THIS RECIPE IS STOLEN...MOSTLY!
I came across the Infamous Jacques Torres Fleur de Sel Chocolate Chip cookies a few years ago.
I got the recipe here.
When I made these cookies for the first time I knew that I had found THE chocolate chip cookie recipe. You know what I mean, right?
The chocolate chip cookie that has the perfect texture, the perfect flavor, and the perfect chocolate to cookie dough ratio. Not to mention it has the salty-sweet thing in the bag too!
Cut to...a sprinkling of fleur de sel right when they come out of the oven. OMG Heaven!!!
Over the years I've changed a few things in this recipe.
I've added a little bit more salt, a little bit more vanilla, and a LOT more chocolate chips. I have seriously tested the threshold of the chocolate chip to cookie dough ratio - pushing it to the absolute limit.
I like to add enough chocolate chips so that there is just enough cookie dough to hold the chips together.
The importance of chocolate chips
I'm extra picky about using the best chocolate chips you can find. The ratio and specific kind of chips is up to you.
I usually use a full 12 oz bag of bittersweet chocolate, a full 12 oz bag of semisweet chocolate and then I top it off with at least a half of a bag of milk chocolate chunks.
My favorite chocolate for baking is Guittard. The flavor profile is just decadent. However, for my chocolate chunks, I go back to Nestle.
There is something traditional and comforting about huge chunks of Nestle's chocolate in this cookie. The three different types of chocolate really give this cookie a magical flavor.
Recipe Notes
As I stated before, this is the absolute best chocolate chip cookie recipe that I have ever made. The reason why is the cookie dough itself. You'll notice that there is not all purpose flour. You'll use a mixture of cake flour and bread flour which give this cookie it's signature texture.
This cookie is crispy on the outside with just the perfect amount of chew on the inside. This cookie is butter and salty, and of course extra chocolaty.
Ingredients that you'll need
- Flour: Bread flour and cake flour. Don't forgo this combo.
- Butter: I like a high-fat European butter in this recipe.
- Sugar: Both brown sugar and granulated white sugar
- Eggs: At room temperature of course.
- Vanilla: You can use vanilla extract or vanilla bean paste.
- Baking soda and baking powder
- Chocolate chips: I use a mixture of extra dark chips, semi-sweet chips, and good old fashioned Nestle chunks. Ohhh yeah!!
- Salt: A fine sea salt or Kosher salt for the cookies and some fleur de sel for the tops.
Step-by-step Instructions
The directions are simple. They are the standard cookie making directions. A stand mixer with a paddle attachment makes quick work of this chocolate chip cookie recipe.
- Mix together the dry ingredients in a large bowl. Flour, salt, baking soda, and baking powder.
- Cream the butter and the sugar until light and fluffy.
- Add in the eggs. Beat in one at a time.
- Add the dry ingredients to the mixer, start very low, then mix just until the flour is incorporated. Don't over mix here.
- Add the mega amount of chocolate chips. Mix one more time.
- Ideally: Refrigerate the batter overnight. Although I almost always can't help to bake up at least a dozen cookies straight away. I mean who has that kind of patience.
- Bake at 350℉ for 12 to 14 minutes. {of course oven temperatures vary so watch your first batch closely.}
More of our favorite cookie recipes
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Fleur De Sel Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons of cake flour
- 1 ⅔ cups bread flour
- 1 ½ tsp baking powder
- 1 ¼ tsp baking soda
- 1 tbsp kosher salt
- 2 ½ sticks unsalted butter room temperature
- 1 ¼ cups light brown sugar packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 11.5 ounces bittersweet chocolate chips
- 11.5 ounces semisweet chocolate chips
- 6 ounces chocolate chunks
- fleur de sel for sprinking
Instructions
- Whisk together the dry ingredients in medium to large bowl and set aside.
- Beat the butter and sugar together until light an fluffy.
- Add the eggs one at a time to the butter and sugar mixture. Beat in each egg before adding the next.
- Add the vanilla extract to the egg, butter and sugar mixture. Beat to incorporate.
- Add the flour mixture gradually stirring until it is just incorporated. (I use my stand mixer fitted with the paddle attachment on a low speed.)
- Stir in the chocolate chips. (You can still use the mixer or fold them in by hand to keep the larger chocolate chunks from getting broken into smaller pieces.)
- Special instructions: You can bake these right now. But for best results refrigerate the dough overnight and then let it come to room temperature before you bake. [Nerd Alert: Doing this allows the gluten in the dough to 'relax'. This is important if you have stirred it a lot after adding the flour. It helps you to avoid a 'tough' cookie. If you have been 'kind' to your dough, this is less critical. I try to be 'kind' so that I don't have to wait!]
- Bake @ 350℉ for 14 minutes.
- ***Keep in mind that ovens vary so watch the first batch. You want them to be a nice golden brown. They will be pretty soft when you take them out of the oven. As they cool they become crispy on the outside and soft/chewy on the inside.
Hi there!
350 degrees in a conviction oven or should I adjust the temperature to 325? Thanks!
350 degrees in a convection oven is fine. I have baked these on convection. They tend to spread out a little more if you are not using a convection oven.
I've made these so many times but you seem to add a bit more chocolate than me, lets just say next time it's going to get chocolatier!
Is there any trick you use to get your finished cookies looking like they do in the photos? Talking about the rugged, rocky, bumped texture it has. Mine come out straight with only a bump or 2, would love to try your method out!
Derek,
In my oven, baking them on convection gives them this texture. Then seem to not spread out as much. I have a gas oven which isn’t then best for baking as the temperature can fluctuate. In my oven I’ve found that if I don’t use convection baking can take sometimes almost 50 percent more time. So it’s a little bit by accident that the come out like this.
You might also try heating the oven to a higher temp. Then lowering it right after you put the cookies in.
I hope you enjoy them. I love the texture of theses cookies.
Laura
Okay I am now obsessed with these cookies. I've made them for family and friends and they love them. So delicious every time. And I agree, refrigerate overnight if you can wait! It's worth the wait!
They are my favorite too! I am so glad you love them. Thanks for the feed back. Isn't the butter, chocolate and saltiness ratio just perfect? It is great to hear from you! -Laura
Could I freeze these?
Chris, Yes on freezing these. I would love to know how they come out if you make a batch. -Laura
Best chocolate chip cookie recipe I have made in a long time !
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