These are a copycat version of the legendary Jacques Torres chocolate chip cookies, and a must-try for anyone looking for one of the best homemade chocolate chip cookie recipes!
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Jacques Torres Cookies
Jacques Torres chocolate chip cookies rank right up there with the best chocolate chip cookies! This homemade version is inspired by New York’s iconic chocolate chip cookie, made with a combination of bread flour and cake flour for the ultimate tender, chewy cookie with loads of chocolate chunks.
They’re topped with sea salt, baked until golden brown, and ready to be spread with a layer of chocolate on the bottom, if desired. Other NY bakery-style cookies to try include Levain bakery chocolate chip cookies and black and white cookies!
Why You’ll Love This Recipe
- The sweet and salty balance and extra dose of chocolate are amazing.
- Just one bite of this cookie is worth the extra bit of effort and longer chill time!
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Flours: Using both cake flour and bread flour balances each other nicely. One results in a soft cookie, the other a chewy cookie, and together you get both.
- Salted butter: Bring it out to room temperature so it’s soft before you begin.
- Sugars: Use white granulated sugar as well as light brown sugar for added moisture and flavor.
- Chocolate chips: Use semi-sweet or dark chocolate chips, dunks, or disks. I like to use Guittard super cookie chips or Trader Joe’s chocolate chunks. You could also chop up a whole chocolate bar or use chocolate chips.
- Baking staples: Baking soda, baking powder, large eggs, coarse salt, and flaky sea salt for on top.
How to Make Jacques Torres Chocolate Chip Cookies
Cream the wet ingredients in a mixing bowl, whisk the dry ingredients in a separate bowl, and then slowly add the dry ingredients into the wet mixture. Mix until just combined without overmixing.
Fold in the chocolate pieces. Then, use a large cookie scoop to scoop out 24 balls of cookie dough. Sprinkle each one with a bit of flaky sea salt.
Place the dough balls in a zip-top bag, seal it, and keep them in the fridge for at least 24 hours. When you’re ready to bake them, preheat the oven to 350°F and place 6 cookies on a parchment-lined baking sheet.
Bake for 15-20 minutes and allow the cookies to rest and cool for 15 minutes before transferring them to a wire rack to finish cooling.
Recipe Tips
- You can use all-purpose flour, because that’s what most people have at home. Although not authentic, you can make it work. Bread flour is a 1:1 ratio for all-purpose flour; however, cake flour is not. You’ll need to make a cake flour substitute with all-purpose flour and cornstarch.
- Do not skip the chill time! At least 24 hours or up to 72 hours, please. The dough needs time to firm up, and the ingredients need to meet and greet!
- The cookie dough balls will spread as they bake. Work in batches of 6 per tray to avoid overcrowding the baking sheet.
- For chocolate lovers, I recommend adding a thin layer of melted chocolate on the bottom of cooled cookies like the Jacque Torres dipped chocolate chip cookie.
More chocolate chip cookies to try include chocolate chip pudding cookies, oatmeal chocolate chip cookies and mini chocolate chip cookies!
More Chocolate Chip Cookie Recipes
Jacques Torres Chocolate Chip Cookies
Video
Ingredients
- 2 cups minus 2 Tablespoons cake flour (252 grams)
- 1 ⅔ cups bread flour (241 grams)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon coarse salt
- 1 ¼ cups salted butter , softened (280 grams)
- 1 ⅓ cups light brown sugar (264 grams)
- 1 cup granulated sugar (220 grams)
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups chocolate chips, disks or chunks , semi-sweet or dark
- flakey sea salt , for top
Instructions
- Whisk dry ingredients: In a medium sized mixing bowl, add cake flour, bread flour, baking soda, baking powder and course salt. Whisk together.
- Cream wet ingredients: In a separate mixing bowl, cream together the softened butter, brown sugar and white sugar for 5 minutes using a hand mixer. Scrape down the sides, as needed.
- Add eggs and vanilla: Add the 2 eggs one at a time and 2 1/2 teaspoons vanilla. Mix until well combined.
- Combine dry and wet ingredients: Slowly add the dry ingredients into the wet, mixing only until barely combined. Don't overmix the dough.
- Add chocolate: Fold in the 2 cups chocolate disks.
- Make cookie dough balls: Using a large cookie scoop, make 24 balls of dough. Sprinkle some flaky sea salt on the top of each cookie ball.
- Refrigerate dough: Put all the cookie dough balls in a zip-top bag, seal, and keep in the refrigerator for at least 24 hours (up to 72 hours).
- Preheat and prepare: When ready to bake, preheat the oven to 350°F. Line cookie sheet with parchment paper.
- Bake cookies: Place 6 cookies on the prepare cookie sheet. Bake for 15-20 minutes. The cookies will start to brown around the edges.
- Cool: After you remove the pan from the oven, allow the cookies to rest and cool on the pan for 15 minutes before transferring to a wire cooling rack.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
Jacques Torres cookies can be kept in an airtight container on the counter for up to 4 days. Be sure to keep them covered so they don’t dry out.
Absolutely. Transfer them to a freezer bag and keep them frozen for up to 3 months. If you’ve added a chocolate bottom to yours, layer them with parchment paper.
Alisha
With slightly crisp edges and a soft, chewy center these cookies are a new favorite! – Alisha, recipe tester
Sarah @IHeartNaptime
So glad you love the Jacques Torres chocolate chip cookies!