Jacques Torres chocolate chip cookies are made with chocolate chunks and have a coating of chocolate on the bottom of the cookie. Originally shared in the New York Times, this recipe has received thousands of 5-star reviews for good reason!
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Many know about the famous chocolate chip cookie recipe that was shared in the New York Times years ago. It was created by a French artisan chocolatier named Jacques Torres. I first made these world-famous chocolate chip cookies years ago. Did they live up to the hype? Absolutely! It isn't a quick recipe, but your patience will pay off with one of the richest cookies you'll ever put in your mouth.
Recently I saw Jacques make these SAME cookies on a segment of the Rachel Ray show, and then he made them again on Good Morning America and brushed the bottom of each cookie with melted chocolate. WHAT?! I KNEW I needed to make another batch and do that too. It's such an easy thing to do and makes them look so fancy. You can buy a package of these famous cookies on Amazon or his website, but the price of 6 cookies is more than what it would cost to make 1 ½ dozen fresh cookies in your own kitchen.
Why I Like This Recipe
- Indulgent. All cookie recipes are somewhat indulgent, but the chocolate on the bottom truly sets these cookies apart. They are not your every day chocolate chip cookies.
- Rich flavor. The long chill time allows the flavors to truly meld in the cookie dough, resulting in a rich flavor that is accented by the flaky sea salt.
- Easy to make. You might look at the recipe list and long chill time and think that these cookies might be complicated to make. Don't worry, they aren't. You just need a bit of patience.
What People Are Saying
The best chocolate chip cookie recipe I’ve ever made. This is the second batch of these I’ve made& they come out bakery beautiful every time! ---Olivia
I made these sugar-free using monk fruit and sugar-free brown sugar. These are the best chocolate chip cookies I have ever made! I put the dough in the fridge for an hour. This recipe is a keeper! I put flaked salt after I baked them, not before. ---Suzanne
Tips for Making The Best Chocolate Chip Cookies
Jacques shared a few tips on Good Morning America for making his world-famous cookies.
- Use two types of flour. After testing batches with different ratios of flour, he said that the best combination is a 50/50 measurement of bread flour and cake flour. This produces an elastic dough and a perfectly chewy cookie. In the ingredients list you'll notice that they aren't the same measurement, that's because one flour weighs more than the other. If you weigh out the ingredients they weigh the same, but the cup measurements are different.
- Use good chocolate. Jacques uses large chocolate discs that you can purchase from his website, but for the budget shopper, you'll want to look for chocolate that is over 50% cacao (bittersweet or dark chocolate). You can use bittersweet chocolate chips, chunks, or chopped-up chocolate bars. I used a combination of both. I used chopped-up baking chocolate bars for the cookie dough because I wanted large chunks in the cookies, and used dark chocolate chips for the melted chocolate to spread on the bottom of each cookie. You can use whatever you'd like.
- Chill the dough. This is something that I don't typically do. I'm an impatient baker, but it really does elevate your cookies, helps the dough mature, and brings out the flavor. You can chill this dough 24-48 hours before baking. One tip that I have is to portion the cookie dough into balls before chilling the dough. It's much easier to do that vs. scooping hard cookie dough!
- Bake on light colored baking sheets. This is my own tip. All of my recipes are aimed at baking with light metal cookie sheets. That’s all I bake with. If you use dark sheets you’ll need to keep an eye on the cookies and adjust the baking times, if necessary.
- Sprinkle cookies with sea salt. Salt intensifies the flavor of anything that it touches. Adding flaked or coarse sea salt to the tops of your cookies elevates the flavor. You can add salt before or after baking. I typically add it after the cookies come out of the oven and it sticks to the warm chocolate.
Cookie Recipe Ingredients
- Butter: you can use salted or unsalted butter, whatever you prefer. I only bake with salted butter.
- Sugar: a combination of brown and white sugar.
- Eggs: 2 large eggs for richness and texture.
- Vanilla: for flavor. Have you tried making your own homemade vanilla extract? It's easy!
- Baking powder, baking soda, and salt: for texture and leavening.
- Flour: bread flour AND cake flour.
- Chocolate: at least 50% cacao chocolate (dark chocolate) bars or chips.
- Sea Salt: to sprinkle over baked cookies (optional).
See the recipe card for full information on ingredients and quantities.
How To Make Jacques Torres Chocolate Chip Cookies
Step 1: Start by chopping your chocolate bars into chunks. Set these aside while you make the rest of the dough.
Step 2: Sift flours, baking soda, baking powder, and salt into a bowl. Set aside. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
Step 3: Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
Step 4: When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 mounds of dough onto a baking sheet, sprinkle with sea salt, and bake until golden brown but still soft, 16-18 minutes.
Top Tip
It's easier to portion the dough into balls before chilling it. You can place them in a gallon-sized plastic bag or put them on a parchment-lined cookie sheet and cover them with plastic while they chill. It's not impossible to form chilled dough into balls though, it's just tougher. In my video, I chilled the dough and then formed it later into balls by hand, weighing them on my kitchen scale.
Step 5: Brush the bottom of the cookies with melted bittersweet chocolate. Spoon chocolate onto the back of each cookie and spread with a spatula or butter knife.
Step 6: Place cookies on a parchment-lined baking sheet and chill until chocolate hardens.
Step 7: Wrap hardened cookies in plastic and store them at room temperature.
Jacques Torres Cookies FAQs
Probably not, but if you want to make the recipe as close as possible to the original, PLEASE TRY IT! The cookies have crisp edges and chewy centers, so there's definitely something good going on here. There's no need to go out and buy a bag of cake flour if you have no other use for it. You can make your own with 2 ingredients.
To make a cup of cake flour, scoop 1 cup of all-purpose flour into a measuring cup then remove 2 tablespoons of flour and replace it with corn starch.
For some recipes, chilling the dough is necessary to help the cookies keep their shape while baking. For this recipe, chilling the dough enhances the overall flavor of the cookie, but you can bake them right away without worrying about them spreading too much in the oven.
"2 cups minus 2 Tablespoons" "1 cup plus 2 Tablespoons" It has to do with weight. 1 cup plus 2 Tablespoons of sugar is 8 ounces. Jacques uses a 50/50 ratio of cake flour and bread flour so 2 cups minus 2 Tablespoons of cake flour probably weighs about the same as 1 ⅔ cups of bread flour.
More Chocolate Chip Cookie Recipes To Make
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Jacques Torres Dipped Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 Tablespoons cake flour (see note)
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 2 ½ sticks unsalted butter ( 1 ¼ cups, I use salted)
- 1 ¼ cup light brown sugar
- 1 cup plus 2 Tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds bittersweet chocolate (20 ounces, bars or chips)
- sea salt flakes (optional)
- 10 ounces bittersweet chocolate (for spreading on the bottom of the cookies)
Instructions
- If using chocolate bars, cut them into small chunks then set aside.Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 (3 ½ -ounce) mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 16 to 18 minutes. Transfer the sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
- Optional: For added indulgence, melt the remaining chocolate bars or chips (10 oz.) and spoon the melted chocolate onto the back of each cookie. Spread with a spatula or butter knife to smooth out the chocolate then place the cookies on a parchment-lined baking sheet and chill until chocolate hardens.
- Wrap hardened cookies in plastic and store them at room temperature.
Brandy says
This has been one of my favorite chocolate chip cookie recipes for years. I usually make them withou the chocolate on the bottom, but they truly are indulgent with that extra detail!
Marie Bryant says
Does the cake flour make it a “cakey” cookie?
Brandy says
No, they are chewy
Olivia says
The best chocolate chip cookie recipe I’ve ever made. This is the second batch of these I’ve made& they come out bakery beautiful every time!
Brandy says
So glad to hear!!
Cindy says
Are there any changes necessary for a high altitude, low humidity climate?
Brandy says
Hi Cindy, I’m not sure!
Suzanne says
I made these sugar free using monk fruit and sugar free brown sugar. These are the best chocolate chip cookies I have ever made! I put the dough in the fridge for and hour. This recipe is a keeper! I put flaked salt after I baked them not before.
Brandy says
Sounds amazing! I need to try with monk fruit!
Gray says
Ridiculously good. I made these just with all purpose flour and was blown away. I also added some coconut oil to the chocolate to put on the bottom of the cookie which made it easier to melt/spread and added a really yummy flavor too.
Because it makes so many I freeze half the dough to make later and they turn out just as good, of course. The days of buying frozen cookie dough off the shelf are OVER! And I'm making another batch tonight!!
Brandy says
I’m so glad to hear this! Yes, homemade cookie dough is so much better! Glad you liked this recipe. I didn’t create it, but it’s amazing!
Julie says
I wish recipe was also in metric
Julia says
Do you have to refrigerate the dough?
Brandy says
You don’t have to! You can bake right away, they just have a richer flavor after chilling. Still delicious either way!
Belinda says
Cookies are amazing. More than worth the effort.
Kelley says
These are delicious!! A little course salt magnifies the flavors very nicely. At first I thought I did something wrong because my dough was crumbly after refrigerating but I didn’t melt the butter, should melted butter be used? Either way the cookies are incredible and will be my go to from now on, thank you!
Barbara Crabtree says
are you spreading the chocolate on the bottom of the cookie and then placing bottom side down on the parchment paper?
Brandy says
Yep!
Sherry says
If I'm using actual cake flour do I have to take out the two tablespoons and add the corn starch or is this only for all purpose flour to turn it into cake flour?
Brandy says
Only if making your own cake flour.
Danielle says
I made this for Christmas and they turned out wonderful! I’m ready to make another batch lol.
Brandy says
Awesome! So glad to hear this--they are really good!