If you’ve ever searched for the perfect chocolate chip cookie recipe, you’ve likely come across Jacques Torres cookies. Known as “The New York Times Chocolate Chip Cookies,” these bakery-style cookies are iconic for their crisp, golden edges, soft gooey centers, and luxurious layers of dark chocolate. They’re not just a cookie; they’re an experience.
These cookies became famous for a reason: they use two types of flour for texture, high-quality chocolate discs for those signature melted pools, and a long dough-resting period that develops deep, caramelized flavor. When baked properly, they taste like something straight out of a gourmet bakery—rich, buttery, and perfectly balanced.
Pinterest users adore this recipe because it represents everything people want in a chocolate chip cookie: decadent texture, dramatic appearance, and pure chocolate indulgence. Whether you’re building holiday cookie content, evergreen recipe posts, or a chocolate-themed roundup, this cookie delivers traffic all year long.
Let’s walk through exactly what makes this recipe unique and how to recreate it flawlessly in your kitchen.
What Makes Jacques Torres Cookies Different?
Most chocolate chip cookies use all-purpose flour and regular chocolate chips. Jacques Torres completely reimagined this by focusing on texture and flavor development. The result is a cookie with distinct layers of flavor and an irresistible bite.
Here’s what sets it apart:
Two types of flour
Bread flour adds chewiness.
Cake flour adds tenderness.
Together they create a bakery-style crumb that’s crisp at the edges and soft inside.
High-quality chocolate discs
Instead of chips, the recipe uses fèves or chocolate wafers. These melt into large pools rather than holding their shape.
Resting the dough
The dough chills for at least 24 hours—up to 72—allowing the flour to hydrate and the flavors to deepen.
Large cookie size
The oversized dough portions help the cookies stay gooey in the center while forming crisp edges.
Flaky sea salt
A final sprinkle balances sweetness and enhances the chocolate flavor.
No other chocolate chip cookie recipe has had the same online impact, and this technique-driven method is exactly why Pinterest users return to this recipe again and again.
Ingredient Breakdown and Their Roles
Bread flour
Adds structure and chew, helping the cookie stay thick.
Cake flour
Softens the interior for a bakery-style tender texture.
Baking soda and baking powder
Combines gentle lift with controlled spread.
Unsalted butter
Creates rich flavor and a crisp outer layer.
Dark brown sugar
Provides caramel depth; more complex than light brown sugar.
Granulated sugar
Balances sweetness and crispness.
Large eggs
Bind the dough and create a just-soft-enough cookie.
Vanilla extract
Builds depth, especially with dark chocolate.
Chocolate fèves, wafers, or discs
The key to the signature melted pools of chocolate.
Flaky sea salt
Enhances flavor and adds a gourmet finishing touch.
Each ingredient is chosen for a reason, creating a cookie with multiple textures and bold chocolate impact.
Jacques Torres Chocolate Chip Cookies
Equipment
- mixing bowls
- hand mixer for creaming butter and sugar
- whisk for combining dry ingredients
- cookie scoop large size for portioning dough
- baking sheets lined with parchment paper
- wire rack for cooling cookies
- zip-top bag for chilling dough
Ingredients
- 2 cups minus 2 tablespoons cake flour (252 g)
- 1 2/3 cups bread flour (241 g)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/4 cups salted butter, softened (280 g)
- 1 1/3 cups light brown sugar (264 g)
- 1 cup granulated sugar (220 g)
- 2 large eggs
- 2 1/2 teaspoons vanilla extract
- 2 cups chocolate chips, disks, or chunks (semi-sweet or dark)
- flaky sea salt, for topping
Instructions
- In a medium bowl, whisk together cake flour, bread flour, baking soda, baking powder, and coarse salt.
- In a separate bowl, cream softened butter, brown sugar, and granulated sugar with a hand mixer for 5 minutes until light and fluffy. Scrape down sides as needed.
- Add eggs one at a time, then mix in vanilla extract until combined.
- Gradually add the dry ingredients into the wet, mixing until just combined. Do not overmix.
- Fold in the chocolate chips or chunks evenly throughout the dough.
- Using a large cookie scoop, form 24 dough balls. Sprinkle tops with flaky sea salt.
- Place cookie dough balls in a zip-top bag or airtight container and refrigerate for at least 24 hours, up to 72 hours.
- When ready to bake, preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place 6 cookie dough balls per baking sheet and bake for 15–20 minutes, until edges are golden and centers are soft.
- Cool on the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
Chocolate bottom: For an extra decadent touch, spread melted dark chocolate on the cooled cookie bottoms and let set.
Storage: Keep in an airtight container up to 4 days or freeze for up to 3 months. Refrigerating the dough for 24–72 hours enhances flavor and texture.
Step-by-Step Instructions
- Mix the two types of flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and both sugars until light and fluffy.
- Add eggs one at a time, then add vanilla.
- Mix in the dry ingredients until just combined.
- Fold in the chocolate discs.
- Chill dough for at least 24 hours for best flavor.
- Scoop large portions onto a parchment-lined sheet.
- Sprinkle lightly with sea salt.
- Bake until edges are deeply golden and centers appear soft.
- Cool on the baking sheet to allow the centers to set.
The long, slow rest period is essential—don’t skip it. It gives the cookie that caramel-rich flavor Jacques Torres is known for.
The Importance of Chilling the Dough
Resting the dough isn’t optional for this recipe. It’s the heart of what makes these cookies famous.
During the chilling period:
• The flour fully absorbs moisture
• The dough becomes firmer, producing thicker cookies
• The sugars gradually dissolve, enhancing caramel flavor
• The cookie bakes with deeper color and richer aroma
• Chocolate distribution stabilizes, preventing melting streaks
Pinterest users often debate the perfect chill time. Tests consistently show:
24 hours: Great flavor
48 hours: Ideal balance
72 hours: Deepest flavor, richest color
Your audience will appreciate knowing that they can choose their preferred result depending on how much time they have.
How to Shape and Bake the Perfect Jacques Torres Cookie
These cookies bake best when portioned large—about 3.5 ounces each. This size gives the ideal contrast: crackly edges and a molten center.
Tips for perfect shaping:
Scoop tall, rounded dough mounds
This prevents spreading too thin.
Press a few chocolate discs on top
This ensures picture-perfect chocolate pools.
Leave plenty of space
These cookies spread significantly.
Use parchment or a silicone mat
Ensures even browning and prevents sticking.
Rotate sheets halfway through baking
Ensures uniform texture and color.
Once baked, allow the cookies to rest on the sheet for 10 minutes. They continue setting without losing their soft, gooey middle.
Flavor and Texture Profile
These cookies have a signature gourmet texture:
• Crisp, caramel-gold edges
• Chewy interior with a soft center
• Large glossy chocolate pools
• Slight saltiness that balances sweetness
• Rich, buttery flavor with deep caramel notes
This is why they photograph beautifully for Pinterest and why bloggers consistently see strong engagement with this recipe.
Ingredient Substitutions and Variations
While the original recipe is exceptional, variations help expand your content library:
Milk Chocolate Version
Use milk chocolate discs for a sweeter cookie.
Dark Chocolate Walnut Cookies
Add chopped toasted walnuts for texture.
Brown Butter Jacques Torres Cookies
Brown the butter first for nutty depth.
Espresso Chocolate Cookies
Add a touch of espresso powder to enhance chocolate flavor.
Hazelnut Chocolate Cookies
Fold in toasted hazelnuts for a Ferrero-inspired twist.
Salted Caramel Variation
Drizzle with caramel or fold in caramel bits before chilling.
These variations give you multiple recipes from one base, perfect for Pinterest multi-pin strategies.
Tips for Ensuring Bakery-Style Results
Use high-quality chocolate
Chocolate chips won’t melt the same way as fèves.
Measure flour correctly
Too much flour leads to thick, cakey cookies.
Do not overbake
Take them out when edges are golden but centers still look soft.
Let the dough rest
This step is essential for authentic flavor.
Bake on the center rack
Even heat ensures proper spread and browning.
Serve warm
These cookies are at their best within minutes of baking.
These details separate an ordinary cookie from a memorable one.
Storage and Freezing Instructions
These cookies store extremely well and freeze beautifully.
To store baked cookies:
Keep in an airtight container for up to 4 days.
To freeze baked cookies:
Freeze in layers with parchment for up to 3 months.
To freeze dough:
Scoop dough balls and freeze for up to 3 months.
Bake directly from frozen, adding 1–2 minutes.
For holiday baking, this make-ahead versatility is a major advantage.
Common Questions
Do I really need two types of flour?
Yes. This combination creates the signature texture.
Can I skip chilling the dough?
You can, but the cookies will not taste the same. Chilling is essential.
Can I use chocolate chips instead of chocolate discs?
You can, but you won’t get the melted chocolate pools Jacques Torres cookies are known for.
Why is flaky sea salt added?
It balances sweetness and enhances chocolate flavor.
Can I make them smaller?
Yes, but reduce baking time and expect less contrast in texture.