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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!

Jacques Torres Chocolate Chip Cookies on a wire cooling rack on the counter.

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!

A stack of Jacques Torres Chocolate Chip Cookies with bottoms dipped in chocolate.

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!
Aerial view of Jacques Torres Chocolate Chip Cookies spread out on the counter.

How to Make Jacques Torres Chocolate Chip Cookies

  1. In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder and coarse sea salt. Set aside.
  2. 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.
  3. Slow the mixer down to the lowest setting and add the eggs in one at a time mixing until completely combined.
  4. Add in the vanilla and mix.
  5. Slowly add in the dry ingredients, mixing until just combined.
  6. Pour in the bittersweet chocolate chips and mix until evenly distributed.
  7. Portion out the dough into 3.25 oz balls (I overfilled my #24 scoop).
  8. Chop 2 oz of the chocolate bar and press some of the chopped chocolate onto the tops of the cookie dough balls, if desired.
  9. Sprinkle a little flakey sea salt on top of the cookie dough balls.
  10. Place the cookie dough balls into a zip top bag and store in the fridge for 24-72 hours.
  11. 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.
  12. Allow the cookies to cool on the pan for 15 minutes and then transfer to a wire cooling rack to finish cooling completely.
  13. 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.
  14. 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.
  15. Store in an airtight container for up to 3 days, enjoy!
Jacques Torres Chocolate Chip Cookie dough balls on a prepared baking sheet.

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.

Close up of a jacques torres chocolate chip cookie dipped in chocolate on a counter. Across the top it says "The famous NYC Jacque Torres Chocolate chip cookie recipe"

Other Famous Cookies

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5 from 17 votes

Jacques Torres Chocolate Chip Cookie

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!
Prep Time: 15 minutes
Cook Time: 18 minutes
Chill Time: 1 day
Servings: 18 large cookies

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 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.
  • 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 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.

Nutrition

Calories: 393kcal | Carbohydrates: 62g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 313mg | Potassium: 108mg | Fiber: 1g | Sugar: 27g | Vitamin A: 395IU | Calcium: 39mg | Iron: 1mg
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About Karli Bitner

This blog is a little glimpse into my kitchen, family & life. I hope you’ll giggle the days away with me and enjoy the craziness that goes on at my house. If you are Cookie obsessed like I am, check out my Sister Site, Cookies for Days.

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25 Comments

  1. Want to make these but would need to make them gluten free! Would you just substitute gf flour for the total flour amount or any other recommendations?

  2. Yes, I would try to use a 1:1 GF blend, something like King Arthurs or the kind you usually use when baking. Let me know how it goes!

  3. 5 stars
    Oh my God! These cookies are the best cookies I have ever tasted period! Thank you Karli for posting this recipe, they were fun to make i love the way they came out and they are being eaten in record time. 😋

  4. I was making these and I used the Ghirardelli chocolate chips for the bottom. Will that work also, instead of the chocolate bar? I’m in the process of making these now. I have some setting up on the silicone mat now. Not sure how long to leave them there?

  5. 5 stars
    Curious…the NYT article does not have chocolate schmered on the bottom of each cookie…was that your decadent flourish or was that how you bought the original cookie in NYC?

  6. Hi There, Can you freeze the dough balls and bake later? Also- can you freeze these once baked? Thanks!

  7. I will confess that I made some right after mixing the dough together and they were still very delicious so I wouldn’t say it’s necessary. 😉