jacques torres chocolate chip cookies

When I have photos, foodporn worthy photos, I often wonder if anyone will read the accompanying article (besides the recipe of course).
I know I'm guilty of doing just that--I drool over the photos, and hastily scan down to the recipe to see if I have the ingredients on hand.
So to spare you tons of chit chat, let me just get right to it: these are hands down the best chocolate chip cookies I've ever made.
Jacques Torres knows chocolate chip cookies.  He's also called Mr. Chocolate too!
AND, this recipe is completely fool-proof.
You cannot mess this recipe up.
These cookies lasted 4 hours? I called the next person on the list of "baked goods to receive", they were here in half an hour!
The recipe also states to cover the dough well and refrigerate for 36-72 hours.
I wanted to see if it would make it to 96 hours and it did--perfectly!
Cover well, really well with plastic wrap.
The dough is hard to scoop out, so use a sharp knife to cut into sections.
At this point I can call it a day.
IMG_1559 (1)
I now know what all the fuss was about from the New York Times.
I totally get it now--the best chocolate chip cookies ever!  You'll see.

Chocolate Chip Cookies

2 cups minus 2 TB (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 TB (8 ounces) granulated sugar
2 large eggs
2 ts natural vanilla extract
1 1/4 pounds bittersweet chocolate disks at least 60 percent cacao content
Sea salt.

Sift flours, 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 refrigerate for 24 to 36 hours.
Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


  1. Hooo boy! They look delicious!

  2. I made these and they are 'crazy' good! Everyone should make them once in their lifetime :)

  3. These seriously look awesome. And I love that you were daring and left them in the fridge longer, although IDK how you resisted the urge to bake them sooner. They look fantastic. Even though I have a favorite chocolate chip cookie recipe I need to try these.

  4. I'm Dawn's husband...I took about 20-25 of these in to work today--I put them out at 10am and when I went to get a snack at 11:30am..they were almost all gone. In fact they were gone before noon. They were such a BIG hit that people have been parading in and out of my office all day telling me how great they were. I just came from a meeting and the small talk was the cookies. You really knocked it out of the park!

  5. Can you just use all-purpose flour? I know cake and bread flour have different things added to them to add levity...I guess I'll have to buy some next time I'm at the store. These look fantastic and I wouldn't want to mess with the recipe.

    1. I would not sub anything; the whole reason of this recipe is to use the exact ingredients.
      Of course you can try!

  6. Made them as a bucket list thing. The rock hard dough...next time I will scoop into balls first THEN chill. B/c 4 days later I needed an ice-pick to get it out :)

  7. Yeah, I kind of stared at your photos for a few minutes without reading anything. (Very good sign!) :D

    The wait is sooo worth it!! This recipe is definitely close to being the king of all c.c. cookie recipes.

  8. Those look good! I have been meaning to do a massive ccc test with various recipes and methods; I just need someone to help me eat all of the cookies! :)

  9. These are seriously great cc cookies. I have several "favorites" for various reasons. I am shocked that it took you almost five years to try these but happy you finally did.

  10. Oooh, that sounds fantastic. It seems I'm reading about people more and more these days using sea salt on baked goods. I've never been into it, but these cookies are pushing me towards the edge :)

  11. I recently read a fantastic tip that works for me since I am usually baking for myself. Freeze the dough in balls ready to bake at another time. I don't know if it would change the texture but I am willing to take one for the team and give it a try.

  12. bellini - that's what I do. Mix up a big batch, portion and freeze. Cook's County also did a test kitchen article on it. As long as you don't forget about them and get freezer-burn, you're good to go. Just bake from frozen, adding a couple extra minutes. So you're always a half hour away from fresh baked (warm!!) cookies.

  13. I have spent far too long procrastinating making these! the time is NOW.

  14. You have the patience of a Buddhist monk...

    There's no way I could wait 4 days for the dough to chill in the frigo.

    Hell no.

  15. Cookie porn at it's absolute best!

  16. Man oh man...those look too good! I need to try this recipe. The having to wait for my cookies part of this recipe leaves me anxious, but it seems to be worth it.

  17. I made this recipe a few weeks ago -- it is, without a doubt, the best!! I split the batch of dough, flattened each half to about an inch thick, wrapped in plastic and then placed in gallon ziploc bags. Took up less space in the fridge, and easy to portion...

  18. I read all the text ;) i have had these on my to make list forever. Yummmmn

  19. Hola...es la primera vez que escribo y tengo varias dudas. Soy española y por eso no lo he preguntado nunca, no tengo mucha idea de escribir inglés. Yo espero que me entiendas. Me gustaria saber cuantos gramos equivale una taza. Y la harina, te refieres a harina de trigo y a harina de fuerza (la de hacer pan)

    Traducido por Google:
    Hello ... this is the first time I write and I have several questions. I'm Spanish and so I have not ever asked, I have little idea of writing English. I hope you understand. I wonder how many grams equals one cup. And the flour, you mean wheat flour and bread flour (the Bread)

    thank you very much

    1. Para obtener harina para pastel, 100 es 1 taza. Es 115 por AP flour.this asume que seguir las instrucciones y tamizar la harina primero.

  20. Those cookies look amazing! But how did you wait so long to make them? That cookie dough staring at me every time I opened the refrigerator would have led me to bake them asap.

  21. I just made some more of these today. Dough's a-chillin'. I make them almost weekly because everyone loves them and wants them. And I can't believe you hadn't made them before.
    Now we can forever be JT cookie-lovin'-sistas. ;)

  22. These have been on my list for years. Wish I had the patience to wait three days. I'm shocked you made it to four.

  23. Mmmmmm. Really wishing I had one to dunk in some ice cold milk right now. They look amazing!

  24. omg, i want one of those right out of the oven <3

  25. I have made Jacques Torres cookies before. They are very good. And I am very bad. I can no longer make Jacques Torres cookies :(

  26. I agree! They're my favorite as well. How you were able to hold off for 96 hours is beyond me...

  27. These cookies look amazing. The photos turned out great too. Bookmarking right now!

  28. Sometimes I put rock-hard cookie dough in the microwave on the "defrost" setting for a few minutes, It will soften the dough enough to scoop it onto the cookie sheet, but you have to watch it carefully.

  29. how did you ever hold out for 96 hours? you're a stronger woman than i. :)

  30. I could not agree with you more! I have made these cookies several times and they are by far, my absolute favorite chocolate chip cookies!

  31. I am in the middle of baking these up for home-made ice cream sandwiches tonight! Can you tell I'm 9 1/2 months pregnant????

  32. Would you know why my cookies do not brown? They're very light coloured?


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