1 (16 ounce) bag whole wheat mini pretzels (unsalted preferred)
2 teaspoons sea salt OR topping of your choice (sprinkles, peanuts, salt, etc.) Yields 20 servings!
Line 2 baking sheets with wax paper.
Melt chocolate in a double boiler over medium heat on the stovetop.*
*To make your own double boiler, put a metal or heat-proof glass bowl or pot over a pot of one-inch simmering water. Simmering water should not touch the pot or bowl that is on top.
Stir constantly. Once melted, remove from heat. Alternatively, heat in microwave safe dish for 30-second intervals and remove each time to stir until melted. Ensure that no water gets into the chocolate or it will seize.
Remove chocolate from heat.
Drop pretzels into melted chocolate a handful at a time.
Remove one at a time with kitchen tongs or a fork, shaking off excess chocolate back into the bowl and placing the pretzel on the wax paper.
Once each handful has been dipped in the chocolate and placed on the wax paper, sprinkle with topping of choice while still hot.
Working in batches, finish all of the pretzels.
Place the baking sheet in the fridge for at least an hour for chocolate to harden.
Don’t forget to share your creations with me on Instagram by using #JacquesTorres, or tagging @JacquesTorres in your post to be featured on my Instagram feed!
Our favorite day of the year has finally arrived — National Chocolate Chip Cookie Day! To celebrate, we’re bringing you Jacques’ world famous chocolate chip cookie recipe, as seen in the New York Times.
When making these cookies, keep the following points in mind:
Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie.
If you want your cookies to have a cake-like texture, replace one of the egg with two egg yolks.
Get creative! Add your favorite nuts, raisins, or other sweet dried fruits for a personal flavor.
Here are the ingredients you’ll need…
2 cups minus 2 tablespoons (8 ½ ounces) cake flour
1 ⅔ cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, softened
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Stir in chocolate pieces without breaking them.
Press plastic wrap against dough chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches.
To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough.
Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.
Don’t forget to share your creations with us on social media using the hashtag #JacquesTorres!
We’ve said it before, and we’ll say it again: ice cream and cookies are a match made in heaven. We’re almost certain that someone else agrees with us, because National Ice Cream Sandwich Day and National Chocolate Chip Cookie Day BOTH fall on the first week of August! What better way to celebrate these fabulous holidays than with an ice cream chocolate chip cookie sandwich? (Hint: there is no better way).
If you find yourself in New York, visit a Jacques Torres store to get your ice cream sandwich fix. If you’re not around the New York area, don’t worry – you can still join in on the fun!
Here are a few ways to celebrate…
Marrying Pre-made Sweets
Order Jacques’ signature giant chocolate chip cookies, sent to you straight from the oven!
Stop by your local grocery store and find your favorite ice cream.
Scoop the ice cream onto the cookies, and voila! Bite and enjoy.
Make It From Scratch!
Watch this video for a few tips from Jacques himself. You’ll need ingredients for your ice cream, and a chocolate chip cookie mix. Why not try Jacques’? We’ve heard it’s one the best…
Share your creations with us using the social media hashtag #JacquesTorres. We can’t wait to see them!
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