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I’m going to make a bold statement: the Jacques Torres Chocolate Chip Cookies are THE BEST chocolate chip cookies I’ve ever had in my entire life. They’ve kindly shared their recipe, which I’m sharing here for you!
Chocolate Chip Cookie Recipe
Jacques Torres Chocolate Chip cookies are the epitome of a rich, chocolate chip cookie with the most immaculate texture you will ever try. Topped with flakey sea salt and coated with smooth chocolate on the bottom, they are gorgeously decadent from top to bottom. During my trip to NYC last week, I tried one at the Jacques Torres store in Grand Central Station and they are the best chocolate chip cookies I’ve ever had, so I knew I had to make them when I got home.
I was able to find the actual Jacques Torres recipe online and woof, they are the MOST obnoxious cookies I have ever made. I just want to be upfront with you because this is not an ‘easy, whip it up and eat’ type of recipe. But it truly, truly is worth the time and effort. I hope you’ll make these chocolate chip cookies and love them as much as I do!
Ingredients in THE New York Times Chocolate Chip Cookies
- Cake flour – Do what you want with the flour, but to make authentic Jacques Torres cookies use both cake and bread flour! There are different protein amounts in each of these flours allowing the cookie to have the most amazing crispy yet chewy texture.
- Bread flour
- Baking soda
- Baking powder
- Coarse salt – Yes, I really did use coarse sea salt, but I’m sure table salt would work well, too.
- Salted butter, softened – The only ingredient change I made to the Jacques Torres recipe was to use salted butter and reduce the amount of coarse salt from 1 ½ tsp to 1 tsp instead of using unsalted butter.
- Light brown sugar
- Granulated sugar
- Eggs
- Natural vanilla extract
- Ghirardelli bittersweet chocolate chips (60% cacao powder) – For the chocolate chips, Jacques Torres sells their chocolate that can be purchased online, but I really like the Ghirardelli so that is what I used. The most important thing here is to use a 60% cacao blend.
- Ghirardelli Bittersweet (60% cacao) chocolate bars, divided – If you don’t want to cover the bottom of the cookies in chocolate, you won’t need the bars of chocolate. But the chocolate dipped cookies were my very favorite!
- Flakey sea salt – This is technically optional, but definitely encouraged!
How to Make Jacques Torres Chocolate Chip Cookies
- In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder and coarse sea salt. Set aside.
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
- Slow the mixer down to the lowest setting and add the eggs in one at a time mixing until completely combined.
- Add in the vanilla and mix.
- Slowly add in the dry ingredients, mixing until just combined.
- Pour in the bittersweet chocolate chips and mix until evenly distributed.
- Portion out the dough into 3.25 oz balls (I overfilled my #24 scoop).
- Chop 2 oz of the chocolate bar and press some of the chopped chocolate onto the tops of the cookie dough balls, if desired.
- Sprinkle a little flakey sea salt on top of the cookie dough balls.
- Place the cookie dough balls into a zip top bag and store in the fridge for 24-72 hours.
- When ready to bake, preheat the oven to 350° F (180° C) and bake the cold cookie dough balls for 18-20 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the pan for 15 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, chop the remaining chocolate bars and melt in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until completely melted.
- Spread approx 1-2 tbsp of chocolate onto the bottom of each cookie, setting the cookies onto a silicone baking mat, chocolate coated side down, allowing them to completely set up there.
- Store in an airtight container for up to 3 days, enjoy!
Are there any adjustments needed for high-altitude baking when making these cookies?
I am at a high altitude and did not have any issues with this recipe! If you are at sea level and have issues with the cookies spreading, try baking at 375° F instead!
Do I really have to chill the dough for 24 hours?
I really dislike chilling dough, but for these cookies to be authentic you need to chill them for 24 hours. But I did make a few without chilling and they were really good! So I wouldn’t say chilling is required for them to be delicious.
What’s the role of bread flour in Jacques Torres’ cookie recipe, and can I use all-purpose flour instead?
The bread flour adds extra protein and gluten strength, resulting in a chewier texture that holds its shape. That being said, you can experiment with whatever flour you’d like! Because let’s be honest, 2 different types of specialty flour is *very* high-maintenance.
Other Famous Cookies
- Crumbl Chocolate Chip Cookies
- Nestle Tollhouse Chocolate Chip Cookies
- Chick Fil A Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookie
Ingredients
- 2 cups minus 2 Tbsp (8.5 oz) cake flour
- 1 2/3 cups (8.5 oz) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp coarse salt
- 1 1/4 cup (278g) salted butter, softened
- 1 1/4 cups (10 oz) light brown sugar
- 1 cup plus 2 Tbsp (8 oz) granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 1 1/4 lbs Ghirardelli bittersweet chocolate chips, 60% cacao powder
- 8 oz Ghirardelli bittersweet (60% cacao) chocolate bars, divided
- flakey sea salt
Instructions
- In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder and coarse sea salt. Set aside.2 cups minus 2 Tbsp (8.5 oz) cake flour, 1 2/3 cups (8.5 oz) bread flour, 1 1/4 tsp baking soda , 1 1/2 tsp baking powder, 1 tsp coarse salt
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.1 1/4 cup (278g) salted butter, softened, 1 1/4 cups (10 oz) light brown sugar, 1 cup plus 2 Tbsp (8 oz) granulated sugar
- Slow the mixer down to the lowest setting and add the eggs in one at a time mixing until completely combined.2 large eggs
- Add in the vanilla and mix.2 tsp natural vanilla extract
- Slowly add in the dry ingredients, mixing until just combined.
- Pour in the bittersweet chocolate chips and mix until evenly distributed.1 1/4 lbs Ghirardelli bittersweet chocolate chips, 60% cacao powder
- Portion out the dough into 3.25 oz balls (I overfilled my #24 scoop).
- Chop 2 oz of the chocolate bar and press some of the chopped chocolate onto the tops of the cookie dough balls, if desired.8 oz Ghirardelli bittersweet (60% cacao) chocolate bars, divided
- Sprinkle a little flakey sea salt on top of the cookie dough balls.flakey sea salt
- Place the cookie dough balls into a zip top bag and store in the fridge for 24-72 hours.
- When ready to bake, preheat the oven to 350° F (180° C) and bake the cold cookie dough balls for 18-20 minutes or until the edges of the cookies are golden brown.
- Allow the cookies to cool on the pan for 15 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, chop the remaining chocolate bars and melt in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until completely melted.
- Spread approx 1-2 tbsp of chocolate onto the bottom of each cookies, setting the cookies onto a silicone baking mat, chocolate coated side down, allowing them to completely set up there.
- Store in an airtight container for up to 3 days.
My go to recipe for the best chocolate chip cookies ever. I had on the dessert table at a baby shower and I was told that I would be rich if I sold these. Had to confess it wasn’t my recipe.
This is an interesting recipe that I look forward to making. However, I need a little clarification in the number of candy bars needed. The recipe says 8 oz. bars but my question does that mean bars weighing 8 ounces and if so, how many, or does that mean 8 bars of ? ounces each? Just confused. I am not familiar with this brand of chocolate but know it is readily available in my area.
Thanks,
Hi! You will use one 8oz (60% cacao) bar in total! You will divide the bar, chopping about 2oz of the bar to press onto the top of the cookie dough balls. Then you will use the remaining 6oz of the same bar to melt and spread onto the bottom of the baked cookies.
Crazy good
I really think these are the best. I have made them at least 8 times. I portion the dough with a #30 scoop, leveled, (2 level tablespoons), and then chill for 36-72 hours. I then bake for 13 minutes at 350 degrees. Made this way, this recipe will make 54-57 3-inch cookies. I use Guittard 60% bittersweet chocolate discs, and the cookies are fabulous. I never met anyone who didn’t go crazy over them
What kind of cake flour do you use? Unbleached or bleached? I don’t know if one or the other kind will make a difference. I’ve never used cake flour before.
This is the cake flour I use: https://amzn.to/3Q84asv