Jacques Torres 50/50 Cookie | Best Cookie Ever

50 cookies
Y’all, these are hands down the best cookies I ever made. Please don’t let this deter you, but they were also the first cookies I ever made. From scratch anyway, we’ve all baked that refrigerated cookie dough, and I’ve baked my fair share of cookies with my mom and her oh so wonderful electric mixer (which I can now appreciate) – but this was my first solo batch of cookies from scratch. I baked them for Nancy for her birthday, and they were so good I baked them again for my co-workers and then again for my family… in a span of 3 days. I’m so proud of these babies, and now I’m sharing them with you!

They’re called the 50/50 cookie after their 1:1 ratio of chocolate to cookie. For those of us who aren’t math whizzes, that means this cookie is 50% chocolate. Are you convinced yet? Okay, you may be considering your health right about now, so I added a cup of rolled oats for imaginary health benefits. That makes them healthy, right? Shhhhh…

And my biggest top secret tip to making these delicious cookies the best cookie you ever made, is to not use the regular hershey-kiss-shaped choc chips, but to use Nestle Tollhouse Chocolate CHUNKS, which are much larger block-shaped chocolate chips. (You can see them in my dough).
50 cookie dough
I got this recipe from The Tender Crumb via Broma Bakery.

The 50/50 Cookie

Makes 24 cookies
1 stick unsalted butter, at room temp

1/2 cup minus 1 tablespoon granulated sugar
1/2 cup plus 1 tablespoon packed light brown sugar
1 egg
*1 cup pastry flour
1/2 cup bread flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
12 ounces whole (or 1 3/4 cups chopped) bittersweet chocolate, coarsely chopped
*optional 1 cup rolled oats, you can leave these out if you wish

*I couldn’t find pastry flour, so I used 1/2 cup of cake flour and 1/2 cup of All-Purpose flour
In a large bowl, cream butter and the two sugars on medium speed using an electric mixer. Then, beat in the egg. Next, pour in the flours, salt, powder, soda, vanilla (I added the oats here) and beat until dough comes together. Using a spoon or spatula, fold in the chocolate until well blended. Refrigerate the dough for at least 12 hours to let the dough set.
*I couldn’t wait 12 hours for the dough to set, I baked them and ate them right away and they were still delicious. But if you have the patience or the foresight to make the dough and let it set, the texture will be even more amazing. Bake at 350 for 15 minutes and there you have it, the best cookie you ever made!

May I remind you, these were the first cookies I made from scratch, so you can do it too!

And if you have any cookie recipes I must try, please let me know

Cristina V. Cleveland

Cristina V. Cleveland is a senior beauty editor based in Austin, TX. She has been exploring personal style and decor on Fuji Files since 2009. Her work as a writer and editor has appeared in publications like Refinery29, Birchbox, TradHome Magazine, To&From Magazine, Coco+Kelley, CamilleStyles and ads in Glamour, InStyle and Lucky.

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Rather than pushing up-to-the-minute trends and products, Fuji Files is about discovering a lasting, personal aesthetic and the journey to feeling your personal best. 

Fuji Files was started by Cristina Cleveland, the Managing Editor of NaturallyCurly, the largest hair and beauty content platform. Her work as a writer and editor has appeared in publications like Refinery29, Teen Vogue, CamilleStyles, Blavity, Birchbox, TradHome Magazine, Coco+Kelley, and ads in Glamour, InStyle and Lucky.