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    Home » Recipes » Desserts » Cookies

    Jacques Torres Chocolate Chip Cookies Dipped in Chocolate

    November 1, 2023 By Brandy 17 Comments

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    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!

    You might also like our Copycat Chick-fil-A Chocolate Chunk Cookies, our Shortcut Grasshopper Cookies, or our Hostess Cupcake COOKIES!

    Jacques Torres cookies

    Watch our step by step video!

    I made the world-famous chocolate chip cookie recipe that was featured in the New York Times years ago. Was it worth the effort and did they live up to the hype? Absolutely.

    Truth be told, this wasn't my first go-around with these cookies. I first made them back in the 2010 era, but was too lazy to let them chill, used all-purpose flour, and didn't know about spreading the bottoms with chocolate. They were delicious and what I based our family's classic chocolate chip cookie recipe off of. <—-We've been using this altered recipe for years.

    A Good Morning America clip recently changed my life and I decided to revisit the classic recipe and ACTUALLY FOLLOW IT to the letter.

    New York Times Chocolate Chip Cookies Recipe

    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. 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. One recipe makes 18 large (5") cookies. Let them cool and allow the chocolate to harden then individually wrap them in plastic. They look (and taste) fancier than any cookie that you'll find at a local bakery.

    jaques torres chocolate chip cookies on parchment paper

    You'll probably need to make a quick trip to the store to get some dark chocolate, but the rest of the ingredients are pretty basic.  The measurements had me scratching my head though:

    "2 cups minus 2 Tablespoons"

    "1 cup plus 2 Tablespoons"

    Why the funky measurements? It probably has to do with weight. 1 cup plus 2 Tablespoons of sugar is 8 ounces. He 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.

    chocolate chip cookies on parchment paper

    Jacques Torres Dipped Chocolate Chip Cookies

    I saw Jacques make these 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 a 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.

    side by side of the front and back of the jaques torres cookies

    Tips for Making The Best Chocolate Chip Cookies

    Jacques shared a few tips on Good Morning America for making his world-famous cookies.

    gooey chocolate chip cookie broken in half

    Use cake flour AND bread 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.

    Do you really need two different types of flour for this recipe? 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.

    3 chocolate bars for baking

    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.

    bowl of chopped chocolate chunks

    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 cookies on light-colored pans

    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.

    hand holding a chocolate chip cookie

    Sprinkle cookies with a pinch of flaked 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.

    back of the chocolate dipped cookie

    Jacques Torres Chocolate Chip Cookies Ingredients

    chocolate chip cookie ingredients in bowls

    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 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).

    How To Make Dipped Chocolate Chip Cookies

    Start by chopping your chocolate bars into chunks. Set these aside while you make the rest of the dough.

    Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.

    knife cutting chocolate bar

    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. 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.

    My Note: 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.

    balls of cookie dough on baking sheet with parchment paper

    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, 16-18 minutes.

    Transfer the sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool completely. Repeat with the remaining dough.

    Dipped Cookie Version

    melted chocolate spread over cookie

    Optional: For added indulgence, brush the bottom of the cookies with melted bittersweet chocolate.

    Melt chocolate in the microwave for 1 minute or melt in a double boiler and stir until smooth and melted.

    hand pressing a dipped cookie onto a baking sheet

    Spoon chocolate onto the back of each cookie and spread with a spatula or butter knife. Place cookies on a parchment-lined baking sheet and chill until chocolate hardens.

    stack of jaques torres cookies

    Wrap hardened cookies in plastic and store them at room temperature.

    dipped chocolate chip cookie with salt flakes

    Jacques Torres Dipped Chocolate Chip Cookies

    (printable version)

    chocolate chip cookies on parchment paper

    Jacques Torres Dipped Chocolate Chip Cookies

    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!
    5 from 12 votes
    Print Pin Rate
    Prep Time: 20 minutes minutes
    Cook Time: 17 minutes minutes
    chill: 1 day day
    Total Time: 1 day day 37 minutes minutes
    Servings: 18 cookies
    Calories: 500kcal

    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. 

    Notes

    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.
    If you use salted butter instead of unsalted butter you can reduce the amount of salt in the recipe to 1 teaspoon instead of 1 ½ teaspoons if you prefer. 

    Nutrition

    Calories: 500kcal
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    About Brandy

    Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!

    Comments

    1. Olivia says

      December 23, 2024 at 8:28 pm

      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!

      Reply
      • Brandy says

        December 23, 2024 at 11:21 pm

        So glad to hear!!

        Reply
    2. Cindy says

      December 12, 2024 at 12:00 am

      Are there any changes necessary for a high altitude, low humidity climate?

      Reply
      • Brandy says

        December 12, 2024 at 10:36 am

        Hi Cindy, I’m not sure!

        Reply
    3. Suzanne says

      November 09, 2024 at 12:20 pm

      5 stars
      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.

      Reply
      • Brandy says

        November 09, 2024 at 2:59 pm

        Sounds amazing! I need to try with monk fruit!

        Reply
    4. Gray says

      October 26, 2024 at 2:33 pm

      5 stars
      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!!

      Reply
      • Brandy says

        October 29, 2024 at 6:18 pm

        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!

        Reply
    5. Julie says

      June 21, 2024 at 1:16 am

      I wish recipe was also in metric

      Reply
    6. Julia says

      June 08, 2024 at 7:10 pm

      Do you have to refrigerate the dough?

      Reply
      • Brandy says

        June 11, 2024 at 6:56 am

        You don’t have to! You can bake right away, they just have a richer flavor after chilling. Still delicious either way!

        Reply
    7. Belinda says

      February 11, 2024 at 11:50 am

      Cookies are amazing. More than worth the effort.

      Reply
    8. Kelley says

      February 04, 2024 at 7:30 pm

      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!

      Reply
    9. Barbara Crabtree says

      January 18, 2024 at 9:48 am

      are you spreading the chocolate on the bottom of the cookie and then placing bottom side down on the parchment paper?

      Reply
      • Brandy says

        January 18, 2024 at 6:50 pm

        Yep!

        Reply
    10. Danielle says

      December 26, 2023 at 7:49 am

      5 stars
      I made this for Christmas and they turned out wonderful! I’m ready to make another batch lol.

      Reply
      • Brandy says

        December 26, 2023 at 9:50 am

        Awesome! So glad to hear this--they are really good!

        Reply
    5 from 12 votes (9 ratings without comment)

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