salted chocolate-chocolate chip cookies

I'm such a fan of jacques torres infamous chocolate chip cookie recipe.
It's such a great recipe. The perfect chocolate chip cookie in my cookie-eating opinion.
It has the perfect blend of buttery cookie to chocolate, and the marinating of the cookie dough--love that idea of the dough getting a nice gentle sour taste to it--almost like a good sourdough.
I've made so many wonderful creations with his base chocolate chip cookie recipe:
cc cookies bars stuffed w/ peanut butter;
stuffed with potato chips;
stuffed with nutella;
and made into a pie stuffed with graham.
And now I've taken that recipe and created a double chocolate version.
I've always wanted to do this, but was worried about it being too cakey or not enough crisp.
Plus I wanted a buttery chocolate cookie base, not an overpowering chocolate cookie base.
So I'm fairly certain I achieved a nice chocolate cookie base balance.
I did the marinate with these cookies as you do with the regular cookie base.
I let the cookie dough sit in the fridge for two days covered well.
Keep the cookie dough as cold as possible--it helps to ensure less spreading when baking.
I used a medium ice cream scoop for scooping out dough.
Don't forget to salt the tops with sea salt!
They are very fragile fresh out of the oven, so let them sit and cool a bit before devouring.
They look gooey, but they're not that gooey, more like chewy middle, with warm chocolate chunks and a slight outer crisp. Perfect!

salted chocolate-chocolate chip cookies
base cookie recipe by Jacques Torres
print recipe

2 cups minus 2 TB cake flour
1 2/3 cups minus 2 TB bread flour
5 TB cocoa powder
1 ¼ ts baking soda
1 ½ ts baking powder
1 ½ ts coarse salt
22 TB unsalted butter, room temp
1 ¼ cups light brown sugar, NOT packed (loose)
1 cup granulated sugar
2 large eggs
2 ts natural vanilla extract
6-7 ounces of bittersweet chocolate chips
6-7 ounces of semi-sweet chocolate chips
Sea salt for the tops of cookie dough balls

cook notes:
Do not use dutch process cocoa powder.  I know it seems like a lot of salt in this recipe, but it’s not. We are using a lot of chocolate and the salt will balance itself out perfectly.  Please use (as Jacques Torres recommends) high quality chocolate chips or chunks in this recipe. Ghiradelli is what I use.  Please wrap the dough very well when getting ready to chill overnight; it’s very important to NOT let any air get inside the cookie dough. Cookie doughs with cocoa powder tend to dry out faster.  When ready to bake, let dough sit a bit at room temperature (15 minutes) to make it easier for scooping out.  It’s hard to tell when the cookies are done, so look for non-jiggly middles, firm outer edges.

Sift flours, cocoa powder, 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 cover well; we don’t want this dough drying out.  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.
Using a medium ice cream scoop, scoop out mounds of dough and place onto parchment lined baking sheets about 2 inches apart.
Sprinkle cookie dough balls lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Let cookies cool before removing to wire racks to cool.
Makes about 36 cookies


  1. "my cookies are marinating in the fridge;" should be a part of everyone's fluently-used vocabulary. Seriously *crushing* on these cookies!

  2. These just may replace Maida Heatter's Chocolate Cracks...my go-to chocolate cookie for company. You can't beat double chocolate with salt. That trick about refrigerating works with chocolate chip cookies, so bet it's great with yours.
    Loved your Friday links....

  3. Now that's a cookie! Way to make the original even better. Bravo!

  4. Ah these do look so fantastic! Love!

  5. They look seriously delicious. I love every single thing about these beauties.

  6. Wow, these look INCREDIBLE! So lush and crisp on the outside, tender on the inside. Such a perfect cookie.

  7. Going up to the mountains to visit friends on Friday. I will be bringing these.
    I already know that we will be invited back. Thank you.

  8. Looks like the perfect cookie! Pinned for later, as I just know my family would love these...

  9. Wow, these are serious cookies! One of the best chocolate cookies recipes I've seen (with chips or otherwise). Really good -- thanks.

  10. Chocolate, chocolate with chocolate please :) These cookies sounds just for me! really good recipe, they are perfect.
    Domestic cleaning Bromley

  11. oh yum. i can totally get into these cookies, minus the salt. :) love it.

  12. i can definitely support some chocolate-on-chocolate action. :)

  13. Those cookies already look so chocolatey that I can hardly imagine how intense double chocolate would be! Intense in a good way, of course. :)

  14. I love how you have taken just an amazing recipe and made it your own over and over again. You are very talented to be able to do that.

  15. I love the photos with the melty chocolate chips. It just calls to me. I'd be curious to try this and add chunks of peanut butter or mint!

  16. Stinkin' yum. I'm wearing my JT Chocolate shirt right now. It's cool, says "Classic or Wicked?" on the front. Now I want chocolate and JT cookies..............................


I love your comments!


Get This