Battle of the famous chocolate chip cookies

Cookie Friday : Battle of Famous chocolate chip cookies

Jacques Torres chocolate chip cookie V.S Levain bakeries Chocolate chip cookie !


Two of my favorite cookie recipes that I love to make.The New York Times adapted this famous recipe is from  the great Jacques Torres recipe. It has made over many, many times. The recipe has two kinds of flour, cake and bread. 
{I also use two flours for my T.J cookies and he loves it.} It give the cookie a puffy cake like texture.And instead of the regular chocolate chips, bittersweet chocolate disks or fèves, at least  60 percent cacao content I used. Which can be very pricey. I put my disks in the food processor for a few seconds, to give it a different texture.  This is a very chewy cookie which I love . {Check out Recipe wars}

LeVain cookies recipe is a whooper of a cookie. large, and thick, just the way I like it. I chill all my cookie batter, except for this batter. When I watched the two owners, on food network a few years ago, they did not chill the batter. So, I wanted to follow the same routine. It has a basic cookie ingredients, cornstarch is used, and brand name chips is also used. That’s it, nothing to ground breaking. But, some how it’s still a really scrumptious good cookie that love.Semi-soft and lots of high quality chips.{ I’m a cookie lover}  You can now buy the mix Levain cookie mix. For me, and lots of many people, Jacques Torres recipe, is one of the greatest  cookie ever. But so is levain, I can’t choose. If you are a chocolate lover, like me, go to mr chocolate. To see Chef Torres wonderful display. Also check out levain bakery which is one my favorite places to go. So which one do you like ? Which is the better cookie ? Feedback, tell me what you think.


Left cookie is Levain                                                                                       Jacques Torres  right cookie 



Jacques Torres has a Puffy cake like texture





Makes about 15-18 cookies
Prep Time 24 hrs chill of the batter.
Bake time 10-13 mins
Preheat oven 350

Jacques Torres 

Chocolate Chip Cookies

2 cups cake flour

1 2/3 cups  bread flour 
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or 60 percent cacao 

Sea salt

Directions
Step 1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Step 2.Using a mixer, cream butter and sugars together until very light . Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.On low speed, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chopped chocolate pieces in . Wrap it up and let chill over night. 

Step 3. preheat oven to 350 degrees. Line a baking sheet 

with parchment paper or a nonstick baking mat. Set aside.

Step 4. Scoop a med.- large size ball,  onto baking sheet. Make sure the chocolate pieces are facing up. lightly sprinkle  with sea salt and bake until golden brown but still soft, 10 to 13 mins. Take out and cool.

Jacques Torres famous secret cookie

———————————————————————————————————————————-

Levain cookies are large, thick and chewy






Makes 12-14 cookies
Bake 12-14 mins.
Prep time 15 mins
Levain Bakery’s Chocolate Chip Cookies

Ingredients
  • 2 sticks unsalted butter, softened 
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar, 
  • 2 eggs
  • 3 1/4 all-purpose flour  { add 1/4 cup or more if to sticky}
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking powder 
  • 1/4 tsp baking soda
  • 1 tablespoon cornstarch
  • 2 cups semisweet or bittersweet chocolate chips 
  • 1 cup walnuts chopped {opt}
Directions

Step 1.Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.


Step 2.With an electric mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2 minutes).
Step 3. Add the eggs in one at a time, and beat together after each one.

Step 4. Add the flour, salt, baking powder, baking soda, and cornstarch and beat until just combined don’t over mix .

Step 5. Gently fold in the chocolate chips and walnuts {opt.} with a wooden spoon or spatula.

Step 6. With your hands or scoop, form a large size ball and place on cookie with enough space between each cookie. About 6 balls per sheet.

Step 7. Bake for 8-10 mins. Take out and cool.


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