Jacques Torres
Pastry chef whose chocolate-chip cookie formula seeded the NYT 36-hour cookie.
Cited in 1 place
- Chocolate Chip Cookies/ Commentary
“Jacques Torres's recipe, published with the NYT piece, calls for a mix of bread flour and cake flour — roughly 8½ oz of each — for a cookie with structure that still pulls apart cleanly. The two-flour blend is the formal innovation of the recipe.”
Jacques Torres's Chocolate Chip Cookies — NYT Cooking (2008)