Home Cooking 46

Do Jacque Torres chocolate chip cookies (nytimes recipe) really live up to their name?

Eric_Cartman | Feb 11, 201210:01 AM

Its raved about everywhere on the internet and I cant help but wonder how they would compare to Thomas Keller Ad Hoc at Home chocolate chip cookies. I probably will compare both recipes but are they really that good? The Jacque Torres ones will be made with Valrhona Guanaja 70% cacao fèves or i might take the subway over to his shop for the chocolate discs he makes for his cookies(72% cacao). The Thomas Keller ones will be a mix of chopped Valrhona Guanaja 70% cacao and chopped Valrhona Le Noir 61% cacao (I know the Keller ones need 55% cacao rather than 61% but there really isn't any high quality chocolate in that percentage that I know of) Im secretly hoping for the Jacque Torres ones to be better as I might find myself splurging on Amedei should Ad Hoc win. I would have splurged on Amedei for both but they dont make fèves or discs and I would like a fair fight between both cookies by using Valrhona. The Keller recipe, though, will be changed to include a light sprinkling of sea salt and have 36 hours refrigeration just like the Torres recipe.

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