If you’re a fan of regular cookies, this Jacques Torres Chocolate Chip Cookie recipe should be up next on your recipe list. Made with large pockets of chocolate with an extra chocolate layer on the bottom of the cookies, you’ll elevate your palate and feel like a French artisan with these delicious treats.
These cookies are famous for a good reason: they’re big, bold, and absolutely packed with a lot of chocolate flavor. The combo of two flours, high-quality ingredients, and a longer-than-normal chill time makes all the difference.
This isn’t your average chocolate chip cookie situation. We’re talking caramelized edges with a chewy center, and a glossy layer of melted chocolate spread on the bottom for an extra indulgent twist. And don’t skip the coarse salt on top. It takes everything over the top in the best way. Just what you would expect from a professional bakery, but right in your own kitchen.
I made these a few weeks ago to take to my husband’s family get together and they disappeared before anything else. So if that doesn’t sell it to you, then I don’t know what will!
Since you are here looking for world-famous cookies, check out this Starbucks Mocha Sauce, these Small Batch Brownies, these Easy Chocolate Chip Crumbl Cookie Cups, these Fudgy Oreo Brownies, this CRUMBL Chocolate Cake Cookies Copycat Recipe.
Ingredients for these Jacques Torres Chocolate Chip Cookies
Here are the ingredients you will need to make this Jacques Torres chocolate chip cookie recipe New York Times version. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
- Cake Flour: has a lower protein content which gives the cookie a delicate crumb.
- Bread Flour: contributes chewiness by adding more gluten structure to balance the softness from the cake flour.
- Baking Powder and Baking Soda: help the cookies rise slightly while baking.
- Fine Sea Salt: balances the sweetness and enhances the flavor. You will want some coarse sea salt as a finishing touch on top.
- Unsalted Butter: adds flavor, moisture, and a chewier texture.
- Light Brown Sugar: adds sweetness with a touch of extra moisture.
- Granulated sugar: promotes spreading and gives the cookies crisp edges.
- Large Eggs: bind the dough together and provide structure.
- Pure Vanilla Extract: adds an aromatic note that enhances the flavor of the cookie and the chocolate.
- Bittersweet or Dark Chocolate Discs or Chunks: melt into large gooey pockets of chocolatey goodness and creates the bottom layer. You can either get the discs as they are or use chopped chocolate bars. Just make sure that you are using high quality chocolate!
How to make Jacques Torres famous chocolate chip cookies at home
This is how you can make the best cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions!
- In a large mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and fine sea salt. Whisk until evenly blended and set it aside.
- In a separate bowl or the bowl of a stand mixer with a paddle attachment, cream butter, light brown sugar, and granulated sugar with an electric hand mixer on medium speed until the mixture is pale and airy.
- Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just fully combined. Drop chocolate pieces into the large bowl and gently fold and stir them in.
- Use a large cookie scoop or ¼ cup measure to portion into 3.5-ounce mounds of dough, placing them on a parchment-lined baking sheet. Cover the sheet or move the dough portions to an airtight container, then let the dough chill in the fridge for 24-72 hours. Pre-portioning helps the cookies bake more uniformly and saves time later.
- When ready to bake, preheat the oven and arrange the chilled cookie dough balls on a baking sheet lined with parchment paper or silicone mat, leaving enough space between each. Bake until the edges are golden brown and the centers still look slightly underdone.
- Allow the cookies to cool completely on a wire rack before proceeding.
- Gently melt the extra bittersweet or dark chocolate using either a double boiler or the microwave, in short bursts of about 20 seconds each, stirring in between. Once melted and smooth, turn each cooled cookie upside down and spread a thin layer of chocolate on the bottom.
- Set the cookies chocolate-side down onto a parchment-lined tray, then either refrigerate or let them rest at room temperature until the chocolate sets.
- Finish by sprinkling a touch of flaky sea salt over the tops for that irresistible sweet-and-salty combo.
Tips and Tricks for the Best Chocolate Chip Cookies Recipe
- Use a kitchen scale instead of measuring cups to weigh the ingredients, especially the flours, for better accuracy.
- Pass the flour mixture through a fine-mesh sieve as it goes into the wet ingredients to avoid clumping.
- DO NOT skip the overnight chill. The longer chilling time is one of the more unique features of this recipe and is necessary for recreating it accurately.
- Use high-quality ingredients, especially for the butter, chocolate, and vanilla, to make the cookies taste like a professional bakery.
Why do you need to make this copycat Jacques Torres Chocolate Chip Cookie recipe?
- They’re larger cookies than what you’re used to, which means more to enjoy 🙂
- These cookies are so good, they’ve been featured in multiple magazines like the NY Times.
- The bittersweet chocolate chunks and bottom layer will have you obsessed from the first time you take a bite.
- They’re literally the best chocolate chip cookies you’ll probably ever have in your life.
Frequently asked questions – FAQ
Why do we use different types of flour?
I mean, I haven’t asked Mr. Jacques Torres directly, but I assume he uses both bread and cake flour instead of just all-purpose flour in this recipe because you have more control over the total gluten amount.
By using two separate flours, one that’s chewier and one that’s less chewy, we’re more able to play around with the ratios of the two to achieve a slightly different total gluten amount than all-purpose flour; a final product that’s more suitable for chocolate chip cookies with the perfect chewy texture.
Where can I find these ingredients?
Both cake and bread flour should be able to be found in the baking aisle of most grocery stores. If not, then you can always get them online through Amazon or other providers.
Can I use chocolate chips instead of bittersweet chocolate disks or chunks?
I wouldn’t change it. Chunks of chocolate bars or discs are preferred for this recipe because they give bigger, melty pockets and create a more attractive cookie. Plus, chocolate bars don’t have the extra emulsifiers that chocolate chips have so they give a softer bite in the cookie and are better for spreading for the base.
Can I make a gluten-free Jacques Torres Chocolate Chip cookie recipe?
I haven’t personally tried a gluten-free version of this recipe, but I do think you might be able to make it work as long as you use gluten-free cake flour and gluten-free bread flour.
Can I reduce the size of the cookies?
One of the key features about this original recipe is the grandiose size of the large cookies. But if you want smaller cookies, you can reduce each ball to your desired size. You will definitely have to reduce the baking time, but I can’t say on the exact number because that depends on the size of the balls of dough you decide on.
My suggestion for baking would be to just keep an eye on them as they’re in the oven and pull them once the edges look set. The middles should continue to bake and solidify as they rest and cool on the pan. You could alternatively bake just one cookie to make sure you have your time right then go from there.
Can I make this recipe ahead of time?
Yes! Once your chilled dough balls have set in the fridge overnight to meld the flavors together, you can place them all in a zip-top bag and store them in the freezer for a couple months until you’re ready to enjoy them fresh.
How do I store leftover cookies?
Put your leftover cookies in an airtight container. They can either stay out at room temperature for 3 days or be in the fridge for 5 days. If you want to freeze them and prevent freezer burn, wrap cookies in plastic wrap, either individually or all together.
Copycat Jacques Torres Chocolate Chip Cookie Recipe
Jacques Torres Chocolate Chip Cookies
Ingredients
- 2 cups cake flour (Minus 2 tablespoons)
- 1 ⅔ cups bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon fine sea salt
- 1 ¼ cups unsalted butter at room temperature
- 1 ¼ cups light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 ¼ lbs bittersweet or dark chocolate discs or chunks
- Flaky sea salt for sprinkling (optional but so good!)
- 8 oz bittersweet chocolate chunks or disks
Instructions
- In a large bowl, whisk together the cake flour, adjusted bread flour, baking soda, baking powder, and salt.2 cups cake flour (Minus 2 tablespoons), 1 ⅔ cups bread flour, 1 ¼ teaspoon baking soda, 1 ½ teaspoon baking powder, 1 ½ teaspoon fine sea salt
- In another bowl (or stand mixer), beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 3–4 minutes.1 ¼ cups unsalted butter, 1 ¼ cups light brown sugar, 1 cup granulated sugar
- Beat in the eggs one at a time and the vanilla extract, scraping down the sides as needed. Stir in the vanilla.2 large eggs, 2 teaspoon pure vanilla extract
- Slowly add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate discs or chunks.1 ¼ lbs bittersweet or dark chocolate discs or chunks
- Scoop the cookie dough into 3.5 oz portions (about ¼ cup) and place them on a baking sheet lined with parchment paper. Cover the whole tray with plastic wrap or transfer the dough balls to an airtight container, then refrigerate for 24–72 hours. Chilling them already portioned makes baking later so much easier and helps the cookies bake more evenly.
- Preheat oven to 350°F. Place the chilled cookie dough balls on parchment-lined baking sheet and bake for 15–18 minutes, or until golden around the edges but soft in the center.
- Let cookies cool fully on a wire rack before moving to the next step.
- Melt your extra dark or bittersweet chocolate gently (in a double boiler or microwave in 20-second bursts). Once smooth, flip each cooled cookie upside down and spread a layer of melted chocolate on the bottom.8 oz bittersweet chocolate chunks or disks
- Place the cookies chocolate-side-down on a parchment-lined baking sheet and refrigerate or let sit at room temp until the chocolate firms up.
- For that salty-sweet finish, hit the tops of the cookies with a pinch of flaky sea salt.Flaky sea salt
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