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Jacques Torres Chocolate Chip Cookies

Jacques Torres is an exceptionally talented French pastry chef, but did his 36 hour chocolate chip cookie recipe impress me? Read on to find out!

Jacques Torres is an exceptionally talented French pastry chef, but did his 36 hour chocolate chip cookie recipe impress me? Go to PassTheSushi.com to get the recipe and find out!Alright, so it that time of year when cookies are around every corner in my house. They’re sneaking up and taunting me until I am no longer an acceptable size to be seen in public. So, not being one to miss out on the prime cookie season, I decided to try the famous Jacques Torres 36 hour chocolate chip cookies recipe I have read so much about.

Let me just say, I’m disappointed. Not only do these cookies take forever to make (which in its own way is convenient because they can be made in batches for up to 72 hours) but they just aren’t my classic chocolate chip cookie. Yes, I am biased when it comes to cookies. I hate a dry, hard crunchy cookie. Hate them – and when these cookies first pop out of the oven, they look beautiful and chewy and great. The next morning though, hard. Shame that I’ll just have to keep eating those cookies I swiped from my papa instead.

To top it all off, I really just didn’t see the ‘Wow’ factor in these cookies. I know some people like a little crunch in their cookie, I know these are some of the most blogged about chocolate chip cookies ever, but give me the back of a bag of Nestles morsels and put my dad to work because that’s where its at.

Jacques Torres is an exceptionally talented French pastry chef, but did his 36 hour chocolate chip cookie recipe impress me? Go to PassTheSushi.com to get the recipe and find out!

 

Jacques Torres is an exceptionally talented French pastry chef, but did his 36 hour chocolate chip cookie recipe impress me? Go to PassTheSushi.com to get the recipe and find out!

What do you think?

Does the Jacques Torres chocolate chip cookie recipe impress you enough to bake a batch?

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Kath

Sunday 4th of December 2011

Hmm....so interesting! I really liked these cookies when I made them. I found that they were just a bit crunchy on the perimeter, and soft in the middle. I used dark brown sugar instead of light; don't know if that made any difference.

Angela C

Wednesday 29th of December 2010

I don't know who first messed up the recipe, but if you notice the amount of bread flour and cake flour is off. It should be 8.25 oz and 8.5 oz but somehow someone put 8.5 oz for both flour types and it just got circulated around the web and no one bothered to correct it.

Sherry

Tuesday 28th of December 2010

Oh, yes! Soft chocolate chip cookies are the best! YUM!

briarrose

Tuesday 28th of December 2010

My mom would love these...she likes her cookies hard and crisp...I try overlook her strange leanings. ;) Toss those puppies into a food processor, mix them with cream cheese, and dunk in chocolate for a truffle. I always like to re-purpose the things that don't turn out for me. ;)

Khara

Tuesday 28th of December 2010

I'm with you! If these turn out hard the next day . . . no thank you!

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