America's Best Chocolate Chip Cookies

From jumbo-sized versions sprinkled with fleur de sel to flavorful recipes made with aged dough, America’s best bakers are putting incred...
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Jacques Torres; New York City

At his five New York locations (plus seasonal pop-ups), former Le Cirque pastry chef Jacques Torres puts an expert spin on the American classic, keeping his dough tender and crumbly by mixing cake and bread flours and refrigerating the dough for 24 hours before baking, which allows all of the flavors to meld. Filled with hefty bittersweet chocolate discs and garnished with sea salt, the oversize result is the platonic ideal of this sort of cookie: golden in color, chewy throughout, and slightly crisp at the edges.

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