Transcript for Jacques Torres’ chocolate-dipped cookies kick off Ultimate Chocolate Chip Cookie Week
This morning we are kicking off "Gma's" ultimate chocolate chip cookie week and it is chock-full of amazing recipes. I see what you did there, who better to kick it off than chef Jacques torres here to make his world famous chocolate chip cookie. Welcome. Thank you. And I say world famous because, I mean this, is kind of an American classic, you're French, obviously. So why did you decide to take on the chocolate chip cookie? Because I love cookies. You know, they are great. They are good. They have chocolates and by the way wine not milk for the adult. You didn't think we were doing them well enough. You saw us dipping them in milk. The wrong way to go. What about cream and butter? So cream and butter, the butter is cold, let it go for five minutes. Room temperature, do it a little -- two minutes will be fine then I have here the butter and the sugar, you add the wet ingredient, you add the vanilla, then when everything is mixed you add the dry ingredients. Two different types of flour, why? That's the secret. That's the secret. Bread flour and cake flour. Why? Because all purpose flour is good for everything but not really for nothing. You need to make your own mix so by doing 50/50 you do a batch of cookies. Keep it in the freezer, cookie dough. You chill the cookie dough? No. No, I'm sorry. Let's go back. So you mix 50/50, keep a little bit of the next time do 40-50 and cook those together and try the way you like and the way you like them is called adjusting the flour. Don't overmix. It has protein and elasticity into the cookies, so don't overmix the dough. You don't want to overmix that gluten. The last thing is, chill the dough overnight so the dough going to mature and get more It has to be chilled? What if we don't. It's okay but it's better chill it. Why? You want those cookies and you jump on them. Tell my kid, we'll make them tomorrow now. A pinch of salt on them. Bring the flavor up and then, look, to me, of course, the most important going to be the chocolates. A lot of time you make cookies there is a big picture of cookies. Those chocolate chips didn't melt F they don't melt in the oven at 350 degrees what do you think the chocolate is going to do in your stomach. It's not going to melt. That's no good. Don't eat bad chocolate. Have good chocolate. It is going to melt into the cookies. These little ones? It's amazing. These are way better. You know what, I mean you have -- I'm walking. You have to eat. That's the way we go here. You have -- Where is my wine? Wait, so you actually -- I love this added thing after they come out of the oven, you actually dip them in melted chocolate. I'm going to bake them. Have some in the oven behind me. When they are baked let me cool down, melt some chocolates again some good chocolate, the same chocolate that you put inside -- French chocolate. You know, it doesn't have to be French but, you know, good quality chocolate and then you're going to put a little chocolate on the back of them. You can lose a brush, a spatula, whatever you like. Let them cool down. Or another way to do it, take your cookies, bite your chocolate, take your chocolate and eat it like that. Amazing. It's amazing. Chef Jacques torres. You can get this recipe by the way on our website, goodmorningamerica.com. We've got day two tomorrow. But it's going to be tough to beat this one. The cast of "Black-ish" is
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