🍳DailyRecipes
Baking

Jacques Torres Chocolate Chip Cookies

These famous cookies offer the perfect contrast of crisp buttery edges and gooey centers filled with pools of melted chocolate.

By Daily Recipes Book· 🌍 American· August 23, 2026
Jacques Torres Chocolate Chip Cookies
dailyrecipesbook.com
Prep
20 minutes
Cook
18 minutes
Total
24 hours
Serves
18

If you are looking for the gold standard of cookies, look no further than this recipe from the legendary Jacques Torres. These cookies became world famous after being featured in The New York Times, and they truly deserve every bit of that praise. The combination of bittersweet chocolate and a hint of flaky sea salt makes them feel extra special.

The real secret here is patience because the dough requires a long rest in the refrigerator. Letting the dough chill for at least 24 hours allows the flavors to deepen and the texture to develop into something truly wonderful. Do not rush this step, as it is exactly what makes these cookies turn out so perfectly.

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups softened unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 pounds bittersweet chocolate discs, at least 60% cocoa
  • Flaky sea salt for topping

Instructions

  1. 1

    Sift the cake flour, bread flour, baking powder, baking soda, and salt together in a medium bowl and set aside.

  2. 2

    In a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on high speed for about 5 minutes until the mixture is light and fluffy.

  3. 3

    Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.

  4. 4

    Add the dry flour mixture to the butter mixture and mix on low speed just until combined, being sure to scrape down the sides of the bowl.

  5. 5

    Fold in the chocolate discs gently by hand.

  6. 6

    Cover the dough tightly and refrigerate for at least 24 hours, though you can leave it for up to 72 hours for the best results.

  7. 7

    When ready to bake, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

  8. 8

    Scoop the chilled dough into 3 ounce portions and place them on the baking sheet at least 3 inches apart.

  9. 9

    Sprinkle the tops with a little flaky sea salt and bake for 18 to 20 minutes until the edges are golden brown but the centers still look slightly soft.

  10. 10

    Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a wire rack.

💡 Tips

For the most consistent results, use a kitchen scale to measure your dough portions. You can store leftover baked cookies in an airtight container for a few days, or keep the unbaked dough balls in the freezer to bake one or two at a time whenever you need a treat.

#cookies#baking#dessert#homemade

Made this recipe? Let us know how it went.

You might also like