Jacques Torres Chocolate Chip Cookies

Jacques Torres chocolate chip cookies are the ultimate treat! With crispy edges, chewy centers, and rich chocolate chunks, they're so irresistible.

They’re made with both cake and bread flour for the perfect texture. Every bite features notes of buttery caramel and pools of bittersweet chocolate. 

But the secret to their unmatched flavor is resting the dough for 24-72 hours. It makes all the difference! I also like to sprinkle them with flaky sea salt before baking for a gourmet finish. Yum!

Why You'll Love These Jacques Torres Chocolate Chip Cookies

Ultimate Chocolate Experience: With over 1 1/4 pounds of bittersweet chocolate discs, these cookies are packed with rich, gooey chocolate. This creates luxurious pools of melted goodness in every bite.

Chewy and Crispy: Using cake flour and bread flour ensures a delicious texture. They have crispy edges with a soft, chewy center.

Rich, Complex Flavor: The dough develops deep caramelized toffee notes, thanks to the 24-72 hour chill time. This elevates these cookies beyond your average chocolate chip treat.

An Impressive Crowd-Pleaser: These cookies are guaranteed to wow at any gathering. Every time I make these, people beg for the recipe!

Ingredients

• Cake and Bread Flour: Cake flour creates tenderness. Bread flour provides structure. The combination results in cookies with the perfect chewy-crispy texture.
  
• Baking Soda and Powder: Baking soda helps them spread while baking powder provides lift.
  
• Coarse Salt: Salt enhances overall flavor and balances sweetness. It dissolves completely into the dough.
  
• Unsalted Butter: I use room-temperature butter, so it creams perfectly with the sugar. Unsalted allows precise control of salt content.
  
• Light Brown and Granulated Sugar: Brown sugar adds moisture and caramel notes. White sugar promotes crispiness and proper spreading.
  
• Eggs: They provide structure and richness and help bind the ingredients together. They must be at room temperature!
  
• Pure Vanilla Extract: It adds depth and warmth to the flavor profile. Pure vanilla extract has a better flavor, so skip the fake stuff!
  
• Bittersweet Chocolate Discs or Féves: Use high-quality chocolate (60% cacao or higher). These melt into perfect layers, creating the signature chocolate puddles.
  
• Flaky Sea Salt: Maldon or a similar finishing salt adds crunch and enhances the chocolate flavor. It creates a sophisticated, sweet-salty balance.

How to Make Jacques Torres Chocolate Chip Cookies

These chocolate chip cookies take a little effort to make, but they're well worth it!

1. SIFT. Mix the cake flour, bread flour, baking soda, baking powder, and salt in a bowl.

2. BEAT. Beat the butter and brown and granulated sugars until light and fluffy for 5 minutes.

3. ADD. Mix the eggs in, one at a time, then stir in the vanilla.

4. COMBINE. Gradually mix in the dry ingredients at low speed until combined.

5. FOLD. Gently mix in the chocolate discs with a spatula.

6. REFRIGERATE. Cover and chill the dough for 24-72 hours to enhance flavor.

7. PREHEAT. Heat the oven to 350°Fahrenheit and prepare a baking sheet.

8. PORTION. Scoop 3 1/2-ounce portions for large cookies (or 1 3/4 ounces for smaller ones).

9. BAKE. Sprinkle with flaky sea salt and bake for 18-20 minutes (or 10-12 minutes for small cookies).

10. COOL AND ENJOY. Let the cookies cool on the sheet for 10 minutes, then transfer to a wire rack. Enjoy!

Tips for the Best Jacques Torres Chocolate Chip Cookies

I've rounded up a few tips and tricks for the most irresistible chocolate chip cookies.

• Treat yourself! I always use high-quality bittersweet chocolate discs or fèves (60% cacao or higher) for a superior taste and texture. Their flat shape ensures even melting.
  
• Be precise. Use a digital scale to measure your flours and sugars for the most accurate results.
  
• Turn midway while baking. Rotate the baking sheet halfway through the baking time to ensure even browning.
  
• Underbake slightly! Take the cookies out when the edges are golden, but the centers are soft and slightly underbaked. They will firm up as they cool.
  
• Make them cakey. Swap one whole egg with two egg yolks for a slightly cakier texture.
  
• Have fun with mix-ins. Experiment by adding nuts, shredded coconut, dried fruit, or a pinch of espresso powder.
  
• Get ahead of the game. Portion the dough balls and freeze them on a baking sheet. Then, transfer them to a freezer bag. You can freeze the unbaked cookie dough balls for 3 months. Bake from frozen, but add 2-3 minutes to the time.

How to Store

To Store: Store cooled cookies in an airtight container at room temperature for up to 5 days. Or, store them in the refrigerator for up to 2 weeks. Layer them between sheets of parchment paper to prevent sticking.

To Freeze: Place cooled cookies in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months.

To Reheat: Place the cookies in a preheated 350°Fahrenheit oven for 3-4 minutes until warm. Microwave individual cookies for 10-15 seconds.

Jacques Torres Chocolate Chip Cookies

5.0 from 8 votes

Course: DessertCuisine: American

Servings

18

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

496

kcal

These Jacques Torres chocolate chip cookies are full of goodness! They're soft on the inside and crispy on the outside, with gooey chocolate chunks.

Ingredients

• 2 cups minus 2 tablespoons (8.5 ounces) cake flour

• 1 2/3 cups (8.5 ounces) bread flour

• 1 1/4 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons coarse salt

• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened

• 1 1/4 cups (10 ounces) light brown sugar

• 1 cup plus 2 tablespoons (8 ounces) granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 1 1/4 pounds bittersweet (at least 60% cacao content) chocolate discs or féves

• Flaky sea salt, such as Maldon, for topping

Instructions

• Sift the cake flour, bread flour, baking soda, baking powder, and coarse salt into a large bowl. Set aside.
• Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer). Beat on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
• Add the eggs one at a time, beating until each is fully incorporated before adding the next. Stir in the vanilla extract.
• Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined, about 5-10 seconds. Do not overmix.
• Gently fold the chocolate discs or féves into the dough with a spatula. Be careful not to break them.
• Cover the dough with plastic wrap, pressing it directly against the surface to prevent air exposure. Refrigerate for at least 24 hours and up to 72 hours. This resting period is crucial for developing the cookies' flavor and texture.
• When ready to bake, preheat the oven to 350°Fahrenheit (175°Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
• Use a kitchen scale to scoop 3 1/2-ounce portions of dough (about the size of a golf ball). Place them on the prepared baking sheet, spacing them at least 3 inches apart. For smaller cookies, scoop 1 3/4-ounce portions. Turn any protruding chocolate discs horizontally to ensure even melting.
• Lightly sprinkle the tops of the cookies with flaky sea salt. Bake for 18-20 minutes for large cookies or 10-12 minutes for smaller ones. They’re ready when the edges are golden brown, but the centers are still soft.
• Let the cookies cool on the baking sheet for 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!

Notes

• Replace one whole egg with two egg yolks for a cake-like texture.
• Get creative! Add chopped nuts, shredded coconut, dried fruit, or espresso powder to the dough.
• Get creative! Add chopped nuts, shredded coconut, dried fruit, or espresso powder to the dough.