Name: Jacques Torres Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Total time: PT-486663H51M43S
Cuisine: American
Ingredients: 2 cups cake flour; 1⅔ cups bread flour; 1¼ tsp baking soda; 1½ tsp baking powder; 1½ tsp coarse salt; 1¼ cups unsalted butter, softened; 1¼ cups light brown sugar, packed; 1 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 1¼ lbs bittersweet chocolate disks or chunks (60% cacao or higher); Sea salt flakes, for sprinkling

Why You’ll Love This Recipe

I love this recipe because it takes the classic chocolate chip cookie to gourmet levels. The mix of flours, the overnight chilling, and the use of high-quality chocolate make every bite taste like something straight from a pastry shop. These cookies have become my go-to for special occasions or when I want to wow guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter, softened
1 1/4 cups light brown sugar, packed
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate disks or chunks, at least 60% cacao
Sea salt flakes, for sprinkling

directions

In a medium bowl, I sift together the cake flour, bread flour, baking soda, baking powder, and salt. I set this aside.

In a large mixing bowl, I cream the butter with both sugars until light and fluffy.

I add the eggs one at a time, mixing well after each. Then I stir in the vanilla extract.

Gradually, I mix in the dry ingredients just until combined.

I fold in the chocolate chunks until they’re evenly distributed.

I cover the dough with plastic wrap and refrigerate it for 24 to 72 hours. This chilling step deepens the flavor and improves texture.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

I scoop out 3 1/2-ounce mounds of dough (about the size of a golf ball) and space them out on the baking sheet.

I sprinkle each with a little sea salt.

I bake for 18 to 20 minutes, until the cookies are golden but still soft in the center.

I let them cool on the sheet for 5 minutes before transferring to a rack.

Servings and timing

Prep Time: 20 minutes (plus chilling)
Cooking Time: 20 minutes
Total Time: 40 minutes + chill
Servings: 24 cookies
Kcal: 285 kcal per cookie

Variations

Sometimes I switch up the chocolate—using a mix of milk and dark chunks, or adding chopped nuts. I’ve also made mini versions for parties. For a different twist, I’ve added a touch of espresso powder to the dough.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them longer, I freeze the dough balls and bake straight from frozen, adding a couple of extra minutes to the baking time.

FAQs

Why use two types of flour?

Cake flour makes them tender, while bread flour adds chewiness. The mix creates a perfect texture.

Can I skip the chilling step?

I don’t recommend it. Chilling helps the dough hydrate and enhances flavor. If I’m in a rush, I chill for at least 1 hour.

What kind of chocolate should I use?

I use bittersweet chocolate discs or high-quality chunks. The bigger pieces melt into rich pockets throughout the cookie.

Can I make the dough ahead?

Yes! I refrigerate it for up to 72 hours or freeze it for longer storage.

How do I get perfectly round cookies?

I gently press the dough into a rough round before baking, and they naturally spread into thick, chewy rounds.

Conclusion

Jacques Torres Chocolate Chip Cookies are everything I crave in a cookie—crunchy edges, gooey centers, and deep chocolate flavor. With just a bit of extra time and care, I get bakery-quality results right at home. These are always a hit and worth every bite.