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Also know as the New York Times Chocolate Chip Cookie recipe, Jacques Torres Chocolate chocolate chip cookies have been called the best ever, for good reason!
These Jacques Torres Chocolate Chip Cookies are jumbo bakery style cookies, with a crisp exterior and chewy interview, bursting with so much chocolate!
Jacques Torres is a French pastry chef and chocolatier. The New Your Times called his cookie recipe the best chocolate chip cookies recipe ever.
What makes these chocolate chip cookies special? They call for:
- Both cake flour and bread flour
- Chocolate feves instead of chocolate chips
- Resting the dough for 24-36 hours before baking (similar to these brown butter cookies)
If you’re not into the extra steps that goes into making these, you can actually buy them! Yup, if you don’t want to make them you can buy them below. But, they’re expensive $25-50 dollars not including shipping.
While I haven’t bough them pre-made, Jacque Torres and the NY Times have shared the recipe so we can make them on our own and I can say the homemade version is seriously delicious.
Ingredients
There are two main ingredients that make this recipe unique:
- Flour: This recipe uses a mix of both cake flour and bread flour. This makes for a slightly higher protein content flour mix than regular all-purpose flour.
- Bittersweet Chocolate Féves: Chocolate disks or féves are the secret ingredient, they are chocolate disks that melt beautifully and make for a very pretty cookie. But, they’re expensive and can be hard to find. Some Whole Foods cary them, but I couldn’t find any in stock. Jacques prefers around 60% cocoa. Here a few I found online:
Substitutions: Now, I did not want to pay 30 dollars and wait a week for the chocolate feves to be delivered so I used 5 of these Ghirardelli 60% baking chocolate bars. You can find them on Amazon and at most grocery stores and Target. The cookies still tasted delicious and looks really pretty!
How to Make
Now the fun part, making the cookies!
Step 1: Make Cookie Dough
The dough is made pretty like most chocolate chip cookie dough. But, if you’re using chocolate bars rather than féves, chop the chocolate bars until ¼-½ inch pieces and set aside. Then, sift together the flour, salt, baking soda, baking powder and also set aside.
Using a standing mixer with a paddle attachment or a hand held mixer with a larger bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Make sure to scrape down the sides of the bowl with a spatula as needed to combine all the butter and sugar.
Add the eggs, one a time, making sure to fully incorporate the each egg before adding the next. Then mix in the vanilla until combined. Gently add the flour mixture and mix on low speed until just combined. Do not over mix the dough or it can get tough. You want mix only until just combined.
Gently fold in the chocolate pieces using a spatula and you’ve got yourself some Jacques Torres’ famous chocolate chip cookie dough.
Step 2: Scoop and Rest Dough
Line a baking sheet with parchment or a silicone baking mat and place 3 ½ oz balls of dough on the baking sheet. This is about 5 to 6 tablespoons of dough – a large ice cream scoop full of dough works great. At this point you can place them close together as you will not be baking them just yet.
Top with a sprinkle of sea salt, then cover with plastic wrap and place in the fridge for 24-36 hours.
Pro tip, scooping the dough before chilling makes it easier to bake later on. But, you can also just cover and chill the whole bowl and scoop the cold dough right before you bake. Same with adding the sea salt. The sea salt will stick a little better to the soft dough, but you can add it now, right before you bake, or even right when it gets out of the oven.
Step3: Bake Cookies and Enjoy!
When ready to bake, preheat the oven to 350 ℉. Line a baking sheet with parchment or a silicone baking mat.
Place 6 balls of dough on the pan, leaving at least 2 inches around each cookies. Bake for 18-20 minutes until the edges are browned. Remove from oven, let cool, and enjoy!
Tips and Tricks
- Scooping the dough before putting them in the fridge makes baking them much easier than trying to scoop out the dough once it has firmed up in the fridge.
- Same goes for adding salt, the salt can stick a little better if you it to the soft dough. But, you can also add the salt before baking or even right after they get out of the oven.
- This makes 18-20 giants cookies, but you can also make regular sized cookies (about 2-3 tbsp dough). Adjust cooking time to 8-12 minutes.
Storing and Making Ahead
These cookies will last about a week in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Looking for More Cookies Recipes? Check these out!
- Double Chocolate Chip Cookies
- Brown Butter Toffee Chocolate Chip Cookies
- Oatmeal Walnut Chocolate Chip Cookies
- Lemon Sugar Cookies
- Crispy Chocolate Chip Cookies
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Jacques Torres Chocolate Chip Cookies
Also called The New York Times chocolate chip cookie recipe, Jacques Torres chocolate chocolate chip cookies are known as the best ever!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American, French
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Chill: 1 day day
Total Time: 1 day day 40 minutes minutes
Servings: 18
Calories: 507kcal
Author: Sophia Assunta
INGREDIENTS
- 2 cups minus 2 tablespoons cake flour 8½ ounces
- 1 ⅔ cups bread flour 8½ ounces
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 1 ¼ cups unsalted butter 2½ sticks, see notes for salted
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 tsp vanilla extract or vanilla bean paste
- 20 oz bittersweet chocolate fèves, disks, or chocolate bars ideally 60% cocoa
- Flakey Sea Salt for sprinkling on cookies
Instructions
If you’re using chocolate bars rather than féves, chop the chocolate bars until ¼-½ inch pieces and set aside.
Sift together the flour, salt, baking soda and baking powder. Set aside.
Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides fo the bowl as necessary.
Add the eggs, one a time, making sure to fully incorporate the each egg before adding the next. Then mix in the vanilla until combined.
Gently add the flour mixture and mix until just combined. Do not over mix the dough or it can get tough. You want mix only until combined.
Gently fold in the chocolate pieces using a spatula.
Line a baking sheet with parchment or a silicone baking mat and place about 3 ½ oz balls of dough (about the size of this cookie scoop) onto a baking sheet. At this point you can place them close together as you will not be baking them just yet.
Top with a sprinkle of sea salt, then cover with plastic wrap and place in the fridge for 24-36 hours.
When ready to bake, preheat the oven to 350 ℉.
Line a baking sheet with parchment or a silicone baking mat.
Place 6 balls of dough on the pan, leaving at least 2 inches around each cookies. Bake for 18-20 minutes until the edges are browned. Remove from oven, let cool, and enjoy!
Notes
- If using salted butter, decrease salt in the recipe by ½ tsp.
- Scooping the dough before putting them in the fridge makes baking them much easier than trying to scoop out the dough once it has firmed up in the fridge.
- Same goes for adding salt, the salt can stick a little better if you it to the soft dough. But, you can also add the salt before baking or even right after they get out of the oven.
- This makes 18-20 giants cookies, but you can also make regular sized cookies (about 2-3 tbsp dough). Adjust cooking time to 8-12 minutes.
- These cookies will last about a week in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Nutrition
Serving: 1cookie | Calories: 507kcal | Carbohydrates: 64g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 287mg | Potassium: 271mg | Fiber: 3g | Sugar: 39g | Vitamin A: 437IU | Calcium: 57mg | Iron: 2mg
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