Jacques Torres Chocolate Chip Cookies
When it comes to chocolate chip cookies, few recipes are as legendary as those by Jacques Torres, the “Mr. Chocolate” himself. These cookies are famous for their giant size, perfectly chewy texture, and pools of melted chocolate. Unlike your average cookie, this recipe uses a blend of bread flour and cake flour for the ideal balance between chewiness and tenderness.
They’re not just cookies — they’re bakery-level masterpieces that make home bakers feel like pastry chefs. Perfect for:
- Family baking weekends
- Holiday cookie platters
- Impressing friends at gatherings
- Comfort food cravings
Ingredients
- 2 cups minus 2 tbsp (8 1/2 oz) cake flour
- 1 2/3 cups (8 1/2 oz) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, softened
- 1 1/4 cups (10 oz) light brown sugar, packed
- 1 cup plus 2 tbsp (8 oz) granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 lbs bittersweet chocolate disks (at least 60% cacao)
- Sea salt flakes (for topping, optional)
Instructions
- Whisk Dry Ingredients
In a medium bowl, whisk together cake flour, bread flour, baking soda, baking powder, and salt. Set aside. - Cream Butter and Sugars
In a stand mixer fitted with a paddle attachment, cream butter, brown sugar, and granulated sugar until very light and fluffy (about 5 minutes). - Add Eggs and Vanilla
Beat in eggs one at a time, then add vanilla extract, mixing well. - Incorporate Dry Ingredients
Reduce mixer speed to low and add dry ingredients gradually until just combined. - Fold in Chocolate
Stir in chocolate disks gently to distribute evenly throughout the dough. - Chill the Dough
Press plastic wrap against the dough and refrigerate for at least 24 hours (up to 72 hours) for best flavor and texture. - Bake Cookies
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop large dough balls (golf-ball size) and place 2 inches apart. Sprinkle lightly with sea salt flakes. - Cool and Serve
Bake 15–20 minutes, until golden brown but still soft in the center. Cool slightly on the baking sheet before transferring to a wire rack.
Why This Recipe Works
- Unique Flour Blend: Bread flour = chewy, cake flour = tender.
- Chocolate Discs: Create dramatic pools of chocolate instead of small chips.
- Chilling the Dough: Enhances flavor and caramelization.
- Sea Salt Finish: Balances sweetness and elevates flavor.
Tips & Variations
- Use a mix of milk and dark chocolate for more complexity.
- Make smaller cookies if desired (adjust baking time).
- Freeze scooped dough balls and bake directly from frozen.
- Add chopped toasted nuts for extra crunch.
Jacques Torres Chocolate Chip Cookies
The famous bakery-style cookies by Jacques Torres, featuring a chewy texture, pools of melted chocolate, and a hint of sea salt.
Ingredients
Equipment
Method
- Whisk cake flour, bread flour, baking soda, baking powder, and salt together.
- Cream butter, brown sugar, and granulated sugar until light and fluffy (5 minutes).
- Beat in eggs one at a time, then vanilla extract.
- Mix in dry ingredients gradually until just combined.
- Fold in chocolate disks evenly.
- Refrigerate dough at least 24 hours (up to 72 hours).
- Preheat oven to 350°F (175°C). Scoop dough balls onto lined baking sheet and sprinkle with sea salt.
- Bake 15–20 minutes until golden but soft inside. Cool slightly before transferring to a rack.
Notes
Chilling dough for 24–72 hours enhances flavor and texture. Store cookies in airtight container for 3 days or freeze for longer.
