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WOW okay I gotta I admit that I’ve never made such legit and fancy cookies before.

Look at them!!! They’re straight out of what you would buy at a bakery, or even high-end specialty shop because I used 70% bittersweet Valrhona Guanaja chocolate. YUP, ultra fancy stuff. Valrhona chocolate (from France) is considered one of the finest chocolate in the world, and is also pretty pricy at $4.99 per 100g, not to mention hard to find here in Toronto. I once saw a bar of Valrhona baking chocolate at Pusateri’s for $20!! CRAZY!


Bought these chocolate disks from St. Lawrence Market, and they really make all the difference! When you eat the cookies warm, it’s almost like drinking hot chocolate in a cookie!!


This cookie though…


Everything about it was right, crunchy, buttery goodness at first bite… Gooey and warm on the inside, with the bittersweet chocolate a perfect touch to balance out the sweet cookie. I topped them off with fleur de sel, an awesome complement because the hint of saltiness really cuts the sweetness of the cookie. BEST COOKIE EVER!

I may have eaten 8 or more (lost count a long time ago)…


Jacques Torres’ Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter (2 cups)
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (900g)

-Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
– In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars for 5 min.
– Add eggs, one at a time, mixing well after each addition.
-add in vanilla
-Gradually add in the dry ingredients, until just moistened.
– This is when you should worry about over-mixing. Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
-Rest for 36 hours

-open oven 350 deg
– Using a 4-ounce scoop for larger cookies (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. about 2 inches apart. OR 2 tbsp worth, 11-12 min baking
-sprinkle w sea salt
– Bake until lightly browned, but still soft, about 18-20 minutes for larger cookies and about 15 minutes for smaller cookies.

– Cool slightly on baking sheets before transferring to a wire rack to cool completely.