You’ve had chocolate chip cookies before. They were fine. Maybe even good.
But Jacques Torres’ recipe? It’s the kind of cookie that makes you question every life choice leading up to the moment you tasted it. These aren’t just cookies—they’re a masterclass in texture, flavor, and sheer indulgence.
And no, you don’t need a pastry degree to make them. If you’re still settling for sad, flat, or sugary-sweet cookies, stop. This is the upgrade you didn’t know you needed.
What Makes This Recipe So Good
Jacques Torres, a literal chocolate wizard, designed this recipe to be thick, chewy, and packed with high-quality chocolate.
The secret? A mix of cake flour and bread flour for the perfect texture, a 24-hour chill time for depth of flavor, and oversized chocolate chunks instead of wimpy chips. These cookies don’t just taste better—they’re engineered to dominate.
Ingredients
Gather these.
Yes, all of them. No substitutions yet—we’ll get to that later.
- 2 cups minus 2 tbsp cake flour (yes, it matters)
- 1 ⅔ cups bread flour (not all-purpose—trust the process)
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp coarse salt (like kosher or sea salt)
- 1 ¼ cups unsalted butter, room temperature
- 1 ¼ cups light brown sugar, packed
- 1 cup plus 2 tbsp granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract (real, not imitation)
- 1 ¼ lbs bittersweet chocolate, chopped into chunks (or high-quality chips if you’re lazy)
Step-by-Step Instructions
- Whisk the dry stuff. In a bowl, combine 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.
Don’t skimp on time here.
- Add eggs and vanilla. Mix in eggs one at a time, then vanilla. Scrape the bowl. Yes, even if you think you don’t need to.
- Combine dry and wet. Gradually add the flour mixture to the butter mixture.
Mix until just combined—overmixing = tough cookies.
- Fold in chocolate. Stir in those glorious chocolate chunks. Try not to eat all the dough. (We know you will anyway.)
- Chill for 24-36 hours. Cover the dough and refrigerate. This isn’t optional.
It develops flavor and prevents flat, sad cookies.
- Bake. Preheat oven to 350°F (175°C). Scoop 3.5-oz dough balls onto a parchment-lined baking sheet. Bake for 18-20 minutes until golden but still soft in the center.
- Cool. Let them sit on the baking sheet for 5 minutes, then transfer to a rack.
Or eat them hot and risk burning your tongue. Your call.
Storage Instructions
Baked cookies last 3 days in an airtight container (if they survive that long). Dough balls can be frozen for up to 3 months—bake straight from frozen, adding 1-2 extra minutes.
Pro tip: Hide them from roommates.
Why This Recipe Wins
These cookies are thick, chewy, and balanced—not too sweet, with deep caramel notes from the brown sugar and chill time. The chocolate ratio is obscene (in the best way). Plus, the mix of flours gives them structural superiority over flimsy store-bought versions.
IMO, they’re worth the wait.
Common Mistakes to Avoid
- Skipping the chill time. You’ll get flat, greasy cookies. Patience is a virtue.
- Using all-purpose flour. The blend of cake and bread flour is non-negotiable for texture.
- Overbaking. They should look slightly underdone when you pull them out—they’ll firm up as they cool.
- Cheap chocolate. Splurge on good bittersweet chocolate. Your taste buds will thank you.
Alternatives
Out of an ingredient?
Here’s how to cheat (but don’t tell Jacques):
- No cake flour? Replace 2 tbsp per cup of all-purpose flour with cornstarch.
- No bread flour? All-purpose works, but the cookies will be slightly less chewy.
- Vegan? Use plant-based butter, flax eggs, and dairy-free chocolate. Results may vary.
FAQs
Can I skip the 24-hour chill time?
Technically, yes. But your cookies will lack depth and spread too much.
If you’re impatient, aim for at least 12 hours.
Why chop chocolate instead of using chips?
Chunks melt into gooey pools, while chips hold their shape. Torres prioritizes texture—and so should you.
Can I freeze the dough?
Absolutely. Portion it into balls, freeze on a tray, then transfer to a bag.
Bake from frozen (add 1-2 minutes).
What if my cookies are too cakey?
You overmixed the dough or measured flour wrong. Spoon flour into the measuring cup—don’t scoop.
Can I use milk chocolate?
Sure, if you want a sweeter cookie. But bittersweet balances the dough better.
FYI, Jacques would judge you.
Final Thoughts
This isn’t just a recipe—it’s a lifestyle. Jacques Torres’ chocolate chip cookies ruin all other cookies forever. They take effort, but the payoff is legendary.
Make them once, and you’ll never go back to mediocrity. Now go preheat your oven and practice self-control while the dough chills. Good luck.