You’ve eaten chocolate chip cookies before. But have you lived? Jacques Torres, the legendary chocolatier, didn’t just create a cookie recipe—he engineered a masterpiece.
These aren’t your sad, flat, grocery-store discs. These cookies are thick, chewy, and packed with high-quality chocolate. They’re the kind of cookies that make people ask, “Wait, you made these?” before stealing three.
Want to be a baking hero? Keep reading.
What Makes This Recipe So Good
Jacques Torres’ recipe stands out for three reasons: time, quality, and science. First, the dough rests for at least 24 hours, allowing flavors to deepen and textures to perfect themselves.
Second, it uses a mix of cake flour and bread flour for the ideal chew-to-crisp ratio. Third, the chocolate? Not chips—chopped chocolate.
This creates pools of melted goodness instead of measly speckles. It’s like upgrading from a tricycle to a Ferrari.
Ingredients
Gather these—no shortcuts, unless you enjoy mediocrity:
- 2 cups minus 2 tbsp cake flour (yes, precision matters)
- 1 ⅔ cups bread flour (don’t substitute all-purpose—this isn’t amateur hour)
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp coarse salt (Maldon or kosher, not table salt)
- 1 ¼ cups unsalted butter, room temperature (microwaving is cheating)
- 1 ¼ cups light brown sugar, packed
- 1 cup plus 2 tbsp granulated sugar
- 2 large eggs, room temperature (cold eggs hate your dreams)
- 2 tsp vanilla extract (real vanilla, not “imitation flavor”)
- 1 ¼ lbs bittersweet chocolate, chopped (60-70% cacao—Jacques would side-eye anything less)
Step-by-Step Instructions
- Sift the dry ingredients: Whisk together cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy (about 5 minutes).
Scrape the bowl. Patience is key.
- Add eggs and vanilla: Mix in eggs one at a time, then vanilla. Don’t overmix—this isn’t a smoothie.
- Combine dry and wet: Gradually add dry ingredients to the wet mix.
Stir just until incorporated. Overmixing = tough cookies. Nobody wants that.
- Fold in chocolate: Add the chopped chocolate and mix gently.
Taste the dough (you know you want to).
- Chill the dough: Cover and refrigerate for 24-72 hours. Yes, you have to wait. Good things come to those who don’t rush greatness.
- Bake: Preheat oven to 350°F (175°C).
Scoop 3.5-oz mounds of dough onto a parchment-lined baking sheet. Bake for 18-20 minutes until golden but still soft in the center.
- Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Try not to eat them all immediately.
Storage Instructions
These cookies won’t last long, but if you’re disciplined (unlikely), here’s how to store them:
- Room temperature: Keep in an airtight container for up to 3 days.
Pro tip: Add a slice of bread to keep them soft.
- Freezing dough: Shape dough into balls and freeze on a tray. Once solid, transfer to a zip-top bag. Bake straight from frozen (add 1-2 minutes).
- Freezing baked cookies: Wrap individually in plastic and freeze for up to 2 months.
Thaw at room temperature or microwave for 10 seconds.
Benefits of This Recipe
Why bother? Because these cookies are:
- Consistently perfect: The flour combo and chilling time eliminate guesswork.
- Impressive: Serve these, and people will assume you’re a professional.
- Customizable: Swap chocolate for nuts, caramel, or even pretzels if you’re feeling wild.
Common Mistakes to Avoid
Don’t ruin your cookies. Avoid these blunders:
- Skipping the chill time: This isn’t a suggestion.
It’s science.
- Using chocolate chips: Chips are for cookies that gave up on life. Chop bars instead.
- Overbaking: They’ll firm up as they cool. Pale and soft > dark and crunchy.
Alternatives
Feeling rebellious?
Try these tweaks:
- Gluten-free: Substitute a 1:1 GF flour blend (add ¼ tsp xanthan gum if it’s not included).
- Dairy-free: Use vegan butter and dairy-free chocolate.
- Flavor twists: Add orange zest, espresso powder, or a sprinkle of sea salt post-bake.
FAQ
Can I use all-purpose flour instead of cake and bread flour?
Technically, yes. But the texture won’t be the same. Cake flour adds tenderness, and bread flour gives chewiness.
All-purpose is the compromise nobody asked for.
Why chop chocolate instead of using chips?
Chopped chocolate melts into luxurious pools. Chips hold their shape because they’re designed to survive nuclear winters. You want flavor, not durability.
Can I bake the cookies right away?
You can.
But they’ll spread too thin and taste one-dimensional. Waiting 24 hours is non-negotiable for cookie supremacy.
How do I make smaller cookies?
Reduce the dough to 2-oz portions and bake for 12-15 minutes. FYI, smaller cookies mean more cookies—math checks out.
Can I freeze the baked cookies?
Absolutely.
Wrap them well, and they’ll stay delicious for months. Reheat in a 300°F oven for 5 minutes to revive the magic.
Final Thoughts
Jacques Torres didn’t just make a cookie recipe—he set the gold standard. Follow it exactly, and you’ll never settle for less.
IMO, these cookies are worth every second of waiting (and every ounce of butter). Now go bake, and prepare for the compliments to roll in.