Go Back

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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 18 large cookies
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups minus 2 tbsp cake flour (8 1/2 oz)
  • 1 2/3 cups bread flour (8 1/2 oz)
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 1 1/4 cups unsalted butter 2 1/2 sticks, softened
  • 1 1/4 cups light brown sugar packed (10 oz)
  • 1 cup plus 2 tbsp granulated sugar (8 oz)
  • 2 eggs large
  • 2 tsp vanilla extract
  • 1 1/4 lbs bittersweet chocolate disks at least 60% cacao
  • sea salt flakes optional, for topping

Equipment

  • Stand mixer with paddle attachment
  • Mixing bowls
  • Baking sheet
  • Wire rack

Method
 

  1. Whisk cake flour, bread flour, baking soda, baking powder, and salt together.
  2. Cream butter, brown sugar, and granulated sugar until light and fluffy (5 minutes).
  3. Beat in eggs one at a time, then vanilla extract.
  4. Mix in dry ingredients gradually until just combined.
  5. Fold in chocolate disks evenly.
  6. Refrigerate dough at least 24 hours (up to 72 hours).
  7. Preheat oven to 350°F (175°C). Scoop dough balls onto lined baking sheet and sprinkle with sea salt.
  8. 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.