Jacques Torres Chocolate Chip Cookies

Name: Jacques Torres Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Total time: 24 h
Yield: 18
Cuisine: American
Ingredients: 2 cups minus 2 tablespoons cake flour; 1 2/3 cups bread flour; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons baking soda; 3/4 teaspoon salt; 1 1/4 cups unsalted butter, softened; 1 1/4 cups packed light brown sugar; 1 cup plus 2 tablespoons granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 1/4 pounds bittersweet chocolate discs, at least 60% cocoa; Flaky sea salt for topping

These famous cookies offer the perfect balance of crispy buttery edges and soft chewy centers with pools of rich chocolate.

By Recipes By Nani· 🌍 American· August 23, 2026

recipesbynani.com

Prep

20 minutes

Cook

20 minutes

Total

24 hours minimum

Serves

If you are looking for the gold standard of cookies, this recipe is it. Known as Mr. Chocolate, Jacques Torres developed this treat to be the ultimate indulgence, and it is easy to see why it became a sensation. The secret is using a mix of cake and bread flour to get that perfect texture.

My biggest tip is to be patient with the chilling process. While it is tempting to bake them right away, letting the dough rest in the fridge for at least 24 hours is what allows the flavors to deepen and the texture to become truly professional. It makes all the difference in the world.

🧺 Ingredients

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/4 cups unsalted butter, softened
1 1/4 cups packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/4 pounds bittersweet chocolate discs, at least 60% cocoa
Flaky sea salt for topping

👩‍🍳Instructions

1
Sift the cake flour, bread flour, baking powder, baking soda, and salt into a medium bowl and set it aside.
2
In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar together on high speed for about 5 minutes until the mixture is light and fluffy.
3
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4
Turn the mixer to low speed and add the dry flour mixture, mixing just until everything is combined.
5
Gently fold in the chocolate discs by hand.
6
Cover the dough tightly and refrigerate for at least 24 hours, though you can leave it for up to 72 hours for better flavor.
7
When ready to bake, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
8
Scoop the chilled dough into 3 ounce portions and space them at least 3 inches apart on the pan.
9
Sprinkle a little flaky sea salt over the top of each ball.
10
Bake for 18 to 20 minutes until the edges are golden brown but the centers still look slightly soft.
11
Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a wire rack.

💡 Tips

Store your cookie dough in the fridge for up to 3 days to get the best flavor. If you want smaller cookies, portion them into 1.5 ounce balls and reduce the baking time to about 10 to 12 minutes.

#cookies #dessert #chocolate chip #baking #homemade

Made this recipe? Let us know how it went.