Jacques Torres Chocolate Chip Cookies Recipe

Jacques Torres Chocolate Chip Cookies are the ultimate chocolate lover’s dream, offering a perfect balance of rich flavor and impeccable texture. Finished with flaky sea salt and a smooth chocolate coating on the bottom, these cookies are indulgent from top to bottom.

On a recent trip to New York City, I tried one at a famous bakery in Grand Central Station, and it was hands-down the best chocolate chip cookie I’d ever had. That’s when I knew I had to recreate them at home.

After tracking down the authentic Jacques Torres recipe, I quickly realized these are no ordinary cookies. This isn’t a simple, quick-bake recipe—it takes time, precision, and patience. But trust me, the effort is completely worth it. If you give these Jacques Torres Chocolate Chip Cookies a try, I guarantee you’ll love them as much as I do!

A mix of cake flour and bread flour gives these cookies their signature texture—soft inside with crisp edges. Each bite delivers a rich, buttery caramel flavor complemented by melted pools of bittersweet chocolate.

However, the key to their exceptional taste is letting the dough rest for 24 to 72 hours—a step that enhances the depth of flavor and texture. For an extra gourmet touch, I always sprinkle flaky sea salt before baking. The result? Irresistibly delicious cookies! YUMMY

Why You’ll Love These Jacques Torres Chocolate Chip Cookies

• Indulgent Chocolate Flavor: These Jacques Torres Chocolate Chip Cookies are loaded with over 1 1/4 pounds of bittersweet chocolate, creating decadent pools of melted goodness in every bite.
• Perfect Chewy-Crispy Texture: The combination of cake flour and bread flour ensures the ideal balance crispy edges with a soft, chewy center.
• Rich, Caramelized Taste: Chilling the dough for 24 to 72 hours allows flavors to deepen, developing irresistible toffee and caramel undertones.
• A Crowd-Favorite Treat: Whether for gatherings or a personal indulgence, these cookies always impress. Every time I make Jacques Torres Chocolate Chip Cookies, people can’t stop raving about them!

For more baking inspiration and tips, make sure to explore our other recipe articles.

Tips for Perfect Jacques Torres Chocolate Chip Cookies

For the best results, keep these key tips in mind:

• Even Chocolate Melting: Rotate any chocolate discs sticking up so they lay flat, ensuring even melting.
• Cake-Like Texture: Swap one whole egg for two egg yolks if you prefer a softer, more cake-like cookie.
• Customize Your Cookies: Feel free to mix in nuts, raisins, or dried fruit to create your unique variation.

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
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 ¼ pounds bittersweet chocolate discs (at least 60% cacao)
• Flaky sea salt for topping

Step-by-Step Instructions

1. Prepare the Dry Ingredients: In a large bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
2. Cream the Butter & Sugar: In another bowl, beat the butter and sugars until pale and fluffy (about 5 minutes).
3. Incorporate Eggs & Vanilla: Add the eggs one at a time, mixing thoroughly. Stir in the vanilla extract.
4. Combine Wet & Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients, mixing until just combined (5–10 seconds).
5. Fold in Chocolate: Gently mix in the chocolate pieces, ensuring they remain whole.
6. Chill the Dough: Press plastic wrap directly onto the dough and refrigerate for 24–72 hours. You can bake all at once or in batches.
7. Preheat & Prepare: Set the oven to 350°F. Line a baking sheet with parchment paper.
8. Shape & Arrange: Scoop six 3 ½-ounce dough mounds (about golf ball size) onto the sheet. Flatten any exposed chocolate for an even look. Sprinkle lightly with flaky sea salt.
9. Bake: For large cookies, bake 18–20 minutes; for smaller ones, bake 10–12 minutes, until golden but still soft.
10. Cool & Enjoy: Let cookies rest on the baking sheet for 10 minutes, then transfer them to a wire rack. Best enjoyed warm!

These Jacques Torres Chocolate Chip Cookies require patience, but the rich flavor and perfect texture make them worth the wait. Enjoy! 

For more delicious recipes, check out our recipe article where you’ll find inspiration to create your cookie masterpieces.

Expert Tips for the Best Jacques Torres Chocolate Chip Cookies

Want to make irresistible Jacques Torres Chocolate Chip Cookies? Follow these proven baking tips for the perfect batch every time.

• Use High-Quality Chocolate: Opt for bittersweet chocolate discs or fèves (60% cacao or higher) for superior flavor and texture. Their flat shape helps them melt evenly.
• Measure Precisely: A digital kitchen scale ensures accuracy when measuring flour and sugar, leading to consistent results.
• Rotate While Baking: Halfway through baking, turn the cookie sheet to ensure even browning.
• Slightly Underbake for a Soft Center: Remove cookies when the edges turn golden, but the centers remain slightly soft. They will firm up as they cool.
• Adjust for a Cakier Texture: Replace one whole egg with two egg yolks for a slightly thicker, cake-like consistency.
• Get Creative with Mix-Ins: Enhance flavor by adding nuts, shredded coconut, dried fruit, or a dash of espresso powder.
• Freeze for Convenience: Portion dough into balls, freeze them on a baking sheet, then store them in a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the baking time.

Best Ways to Store & Reheat

• Room Temperature: Keep cooled cookies in an airtight container for up to 5 days. Separate layers with parchment paper to prevent sticking.
• Refrigeration: Store cookies in the fridge for up to 2 weeks for extended freshness.
• Freezing: Place cookies in a freezer-safe container, layering with parchment paper, and freeze for up to 3 months.
• Reheating: Warm cookies in a 350°F oven for 3–4 minutes or microwave individual cookies for 10–15 seconds for a fresh-from-the-oven taste.

These Jacques Torres Chocolate Chip Cookies taste incredibly fresh, but proper storage and reheating ensure you can enjoy them anytime! 🍪

Do I Need to Adjust This Recipe for High-Altitude Baking?

If you’re baking at high altitude, this recipe should work without modifications. However, if you’re at sea level and notice the cookies spreading too much, try increasing the oven temperature to 375°F for better results.

Is It Necessary to Chill the Dough for 24 Hours?

While chilling the dough for 24 hours enhances the flavor and texture, it’s not required. If you’re short on time, you can bake them right away—they’ll still taste amazing! However, for the most authentic Jacques Torres cookies, allowing the dough to rest is recommended.

Why Use Bread Flour, and Can I Substitute It with All-Purpose Flour?

Bread flour provides a higher protein content, which strengthens the dough and creates a chewier texture. If you don’t have bread flour on hand, feel free to experiment with all-purpose flour—the cookies will still turn out delicious. However, using two types of flour may seem a bit extra, so don’t hesitate to simplify if needed!

Try This Next!

I love this recipe. Try our Ultimate Brownie Recipe or Chewy Snickerdoodle Recipe. for more delicious treats!

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