Jacques Torres Chocolate Chip Cookies
These Jacques Torres Chocolate Chip Cookies are a copycat version of the legendary bakery favorite! Soft in the middle, crisp on the edges, and packed with rich chocolate chunks — they’re the ultimate homemade chocolate chip cookie recipe.
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: Use high-quality chocolate like Guittard chips, Trader Joe’s chunks, or chopped dark chocolate for best flavor.
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.
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.