Her husband is a huge fan of the Jacques Torres Secret Chocolate Chunk Cookie recipe that I made for them earlier this year, and asked me to repeat the awesome joy again. However, I had not brought the recipe with me, and my Google-Fu was failing me, so I had to cobble together another recipe from a few different food websites that I felt would be (almost) as good. And it was. Oh my goodness it was. Regardless of the fact that most of the crowd was hammered by the last fight, they swarmed the cookie tray and rhapsodized over how delicious and soft and chewy these cookies were!
Pro Tip: slightly underbake your cookies for a great chewy texture.
Pro Tip #2: Drunk spectators will love pretty much anything sweet you feed them. Easy crowd.
A second sadness is that I wasn't able to take any pictures of these cookies before they were gobbled up in record time! But to make up for it, I will post TWO recipes today! (And when I get around to making these again, I will update this post with pics!)...and maybe even reduce my dependence on so many exclamation points!!!!
The first one below is a fantastic cookie recipe I developed; these are the most delicious Chewy Triple Chocolate Cookies you have ever eaten, full stop. The only difference between this first recipe and the cookies I made for the UFC Fight Night is the addition of two ingredients: good quality cocoa powder and a small amount of instant espresso powder. But oh what a difference it makes....
So strap on your tastebuds and let's get this show on the road!
Alicia's Chewy Triple Chocolate Cookies
Yield: 24-32 cookies
Note: All ingredients are presumed to be at room temperature
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 2 tsp hot water
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp instant espresso powder
- 1/2 tsp salt
- 1 1/2 cups semisweet chocolate chips (use the best quality you can find; I use Callebaut)
- 1 1/2 cups milk chocolate chips (ditto to above)
- Prepare two heavy-duty baking pans by lining with parchment paper.
- Cream together the butter and both sugars with electric mixer until fluffy and lightened in colour (approximately 3-4 minutes). Scrape down the bowl.
- Beat in the eggs one at a time, then stir in the vanilla. Scrape down the bowl again.
- Dissolve baking soda in hot water and add to batter. Stir in flour, cocoa powder, espresso powder, salt, and both types of chocolate chips; mix until well-combined.
- Measure out tablespoons of dough, gently roll them into balls, place onto a single pan and chill for at least 20 minutes (at this stage you can bag chilled dough balls and freeze for up to 3 months).
- Preheat oven to 350˚ F (175˚ C). Take chilled dough balls and space them evenly onto two pans, no more than 12 to a pan (3x4). Bake for 8-10 minutes, rotating and switching pans halfway through baking, until cookies are lightly golden and edges are slightly browned; try to go for slightly underbaked instead of overbaked.
- When cookies are fresh out of the oven they should be a little puffy; if desired, you can take a clean, dry, flat-bottom glass and gently press down on the puffed cookies to achieve a perfectly flat, professional-looking top. Let cool completely (or eat them when they're still warm, if that's yer fancy!)
"Secret Recipe" Jacques Torres Chocolate Chunk Cookies
Makes 26 5-inch cookies or 8 1/2 dozen 1 ¼-inch cookies
- 1 pound unsalted butter
- 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
- Line baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together dry ingredients in a medium bowl and set aside.
- Cream together butter and sugars with an electric mixer. Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add dry ingredients, vanilla, and chocolate; mix until well combined.
- Spoon or scoop cookie dough onto prepared baking sheets, about 2 inches apart. Chill dough balls in fridge or freezer for a minimum of 30 minutes, or ideally overnight. *Make ahead: once cookie dough balls are frozen, transfer to a freezer-thickness baggie or suitable container and keep frozen until needed.*
- Preheat oven to 350˚F. Reset spacing between dough balls on pans if necessary. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool for 5 minutes on baking sheets to allow cookies to firm up, before transferring to a wire rack to cool completely.
Notes for the best tasting cookies:
(1) Do not substitute the bread and pastry flours for a regular all-purpose flour; in this case, the subtle difference is apparent in how good these are!
(2) Chilling for at least 30 minutes is vital here, and would be best over 24 hours instead. Chilling allows this cookie dough, which has such a high chocolate ratio that the balls are barely held together by dough, to maintain the classic cookie shape during baking.
(3) Don't substitute standard chocolate chips for the chocolate in this recipe; a high-quality chocolate is vital for this recipe to be magical! Either buy the Lindt medallions or a block of good chocolate (some great examples: Callebault, Valhrona, Scharffen Berger, Green & Black Or Camino Organic) and rough chop your way to chocolate chunk cookie heaven!