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Jacques Torres's Chocolate Chip Cookies

 
One serving costs about $2.8 One serving costs about $2.8

$2.80 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:3%

Spoonacular Score: 3%

 

Jacques Torres's Chocolate Chip Cookies might be just the dessert you are searching for. One portion of this dish contains approximately 12g of protein, 65g of fat, and a total of 1071 calories. This recipe serves 6. For $2.8 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. This recipe from Foodista requires salt, baking soda, plus 1 pastry flour, and vanillan extract. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is not so amazing. If you like this recipe, take a look at these similar recipes: Jacques Torres Chocolate Chip Cookies, Jacques Torres's Chocolate Chip Cookies, and Jacques Torres’ Secret Chocolate Chip Cookie.

Cream Sherry, Madeira, and Prosecco are great choices for Chocolate Chip Cookies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 tsp
1 tsp baking powder
baking powder
1 tsp
1 tsp baking soda
baking soda
1.5 cups
1.5 cups bread flour
bread flour
2 sticks
2 sticks butter
butter
1 pound
1 pound dark quality chocolate
dark quality chocolate
2 large
2 large eggs
eggs
0.5 cup
0.5 cup granulated sugar
granulated sugar
1 cup
1 cup light brown sugar
light brown sugar
1 cup
1 cup light brown sugar
light brown sugar
1.5 Tbsps
1.5 Tbsps plus 1 pastry flour
plus 1 pastry flour
1 tsp
1 tsp salt
salt
some
some sea salt
sea salt
1.5 tsps
1.5 tsps vanilla extract
vanilla extract
1 tsp baking powder
1 tsp
baking powder
1 tsp baking soda
1 tsp
baking soda
1.5 cups bread flour
1.5 cups
bread flour
2 sticks butter
2 sticks
butter
1 pound dark quality chocolate
1 pound
dark quality chocolate
2 large eggs
2 large
eggs
0.5 cup granulated sugar
0.5 cup
granulated sugar
1 cup light brown sugar
1 cup
light brown sugar
1 cup light brown sugar
1 cup
light brown sugar
1.5 Tbsps plus 1 pastry flour
1.5 Tbsps
plus 1 pastry flour
1 tsp salt
1 tsp
salt
some sea salt
some
sea salt
1.5 tsps vanilla extract
1.5 tsps
vanilla extract

Equipment

baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
oven
oven
whisk
whisk
bowl
bowl
baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
oven
oven
whisk
whisk
bowl
bowl


Instructions

  1. In a medium sized bowl, sift together the flours, baking soda, baking powder and salt.
  2. Whisk together and set aside.
  3. In a large bowl, beat the butter and sugars together at medium speed for about 2-3 minutes or until the mixture is light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Beat in the vanilla.
  6. On low speed, slowly add the dry ingredients and mix only until just combined ( about 8 seconds ). Carefully mix in the chopped chocolate by hand. Try not to over mix.
  7. Cover the dough in plastic or place in bowl with a tight fitting lid and refrigerate for 24-36 hours.
  8. When you are ready to bake, preheat the oven to 350F.
  9. Line cookie sheets with parchment paper.
  10. For large cookies, use a 4 oz scoop ( about 1/2 cup ).
  11. If you want smaller cookies use a 2 oz scoop ( 1/4 cup ).
  12. Roll into uniform balls.
  13. Leave a lot of room between each cookie and the sides of the cookie sheet.
  14. Lightly sprinkle each cookie with sea salt.
  15. For large cookies, bake for about 16-20 minutes. For smaller cookies, reduce the time to 12-15 minutes. *Mine were done much earlier than what the recipe said.*
  16. Bake until they are light golden in colour but still soft.
  17. Do not over bake.
  18. Transfer the cookie sheets to a wire rack and let them cool for 10 minutes.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.92
Ingredient
1 teaspoon baking powder
1.5 cups bread flour
2 sticks butter
1 pound dark quality chocolate
2 larges eggs
½ cups granulated sugar
1 cup light brown sugar
1 cup light brown sugar
1.5 tablespoons plus 1 pastry flour
some sea salt
1.5 teaspoons vanilla extract
Price
$0.03
$0.33
$1.94
$12.64
$0.55
$0.14
$0.71
$0.71
$0.03
$0.01
$0.45
$17.51

Nutritional Information

Quickview
1210 Calories
12g Protein
64g Total Fat
147g Carbs
8% Health Score
Limit These
Calories
1210k
61%

Fat
64g
100%

  Saturated Fat
38g
241%

Carbohydrates
147g
49%

  Sugar
106g
118%

Cholesterol
145mg
48%

Sodium
1136mg
49%

Alcohol
0.34g
2%

Caffeine
60mg
20%

Get Enough Of These
Protein
12g
25%

Manganese
1mg
92%

Copper
1mg
72%

Iron
10mg
57%

Magnesium
192mg
48%

Fiber
9g
37%

Selenium
25µg
36%

Phosphorus
329mg
33%

Vitamin A
1061IU
21%

Zinc
3mg
21%

Potassium
709mg
20%

Calcium
179mg
18%

Vitamin E
1mg
11%

Vitamin B2
0.17mg
10%

Vitamin B5
0.86mg
9%

Vitamin K
8µg
8%

Vitamin B12
0.42µg
7%

Vitamin B3
1mg
7%

Vitamin B6
0.11mg
5%

Folate
20µg
5%

Vitamin B1
0.07mg
5%

Vitamin D
0.33µg
2%

covered percent of daily need

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