Jacques Torres' Chocolate Chip Cookies

April  1, 2016
10 Ratings
Photo by Posie Harwood
Author Notes

Beloved for good reason, these epic cookies are packed with gooey puddles of melted chocolate. Cake flour, bread flour, and a 24-hour rest give them an exceptional chewy but firm texture. —Posie (Harwood) Brien

  • Prep time 24 hours
  • Cook time 15 minutes
  • Makes 2 1/2 dozen large cookies
  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cups (2 1/2 sticks) butter, at room temperature
  • 1 1/4 cups packed brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 pounds bittersweet chocolate discs
  • flaky sea salt, for sprinkling
In This Recipe
  1. In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and coarse salt. Set aside.
  2. In a large bowl or stand mixer, cream the butter and sugars until light and fluffy.
  3. Add the eggs, one at a time, to the butter/sugar mixture and beat well. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as you go.
  4. Add the flour mixture gradually, beating until just combined, 5 to 10 seconds.
  5. Fold in the chocolate using a spatula.
  6. Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 24 hours, or up to 72 hours.
  7. When you're ready to bake, preheat the oven to 350° F.
  8. Scoop large spoonfuls of dough onto a parchment-lined baking sheet (I did about 1/4-cup spoonfuls). Sprinkle with the flaky sea salt and bake for 13 to 15 minutes, or until the edges are just beginning to brown and the middle still looks soft.
  9. Remove from the oven and let cool for a few minutes before transferring to a wire rack to finish cooling.

See what other Food52ers are saying.

  • Dawn
  • Petite fee
    Petite fee
  • Tracy
  • Debbie
  • lacrema
I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.

39 Reviews

ydonaldson September 11, 2019
Can't wait to make these. Salted or unsalted butter? Or does it matter? I usually use unsalted for baking.
Author Comment
Posie (. September 11, 2019
Dawn April 17, 2019
Finally a chocolate chip cookie that is perfect at high altitude!! This is the best cc cookie I have ever had...YUM
chudson07 January 13, 2020
Can I what altitude you are baking at? I'm at 6,600 ft and am wondering if I should make adjustments. I typically do but if this recipe worked for you at a higher altitude then it could work for me too! (fingers crossed)
Petite F. November 16, 2018
As said, crispy outside, moist inside...perfect!

Thank you for sharing...
Tracy May 17, 2018
I think these are the best cookies i have ever baked! Something about the texture, chewy and crunchy! Thank you!
Debbie March 20, 2018
These are OUTSTANDING! I made the dough this afternoon and baked only 2 cookies. One to try now (because I'm completely impatient) and another to save for tomorrow to test next to the ones that have rested/chilled for 24 hours. So this review is only based on the immediately baked cookie - it really was sooooo good! I'm so excited to try them tomorrow! I used 12oz large chocolate chips instead of 1⅓ lb bittersweet discs -- I prefer less chips in my cookies. Happy baking!
Debbie May 18, 2018
update...They are good straight away. But they are AMAZING if you let them rest. Very rarely do we let them rest for 72 hours (I'm not that good of a planner). We usually make it somewhere between 3-24 hours. People now ask me to make these for them. :) So delicious!
ymelda August 25, 2018
Thanks for testing because of your impatience! Will make this NOW!♥
tersher July 10, 2017
I've just separated all the "extra" cookies in a freezer bag for a later session and am about to pop round one of these babies in the amendment is the addition of hazelnut flour!! I am so freaking excited. Will update!
tersher July 10, 2017
okay update! They are fantastic! The texture has a crunch, but then immediately gives into this soft, chewy inner body....just fantastic! I could have used more vanilla though and more chocolate chips, and maybe some almond extract to enhance the hazelnut flour....but all in all, I am extremely happy with the turn out. Also, I forgot to mention, I didn't have bread flour, but I did have I threw that in to compensate for the lack of protein the the APF....def something to the cake/bread flour combo! Great share!
Debbie December 1, 2016
to all those asking about the flour amounts.. Its ABSOLUTELY CORRECT !! I've made these dozens of times and this is BY FAR the most decadent delicious PERFECT Chocolate chip cookie on the earth. NO LIE! I will admit I have played with the recipe a bit but the flour mixtures are imperative... ive split half butter half coconut oil with very good results some actually liked it better for the subtle coconut flavor. But this recipe is the gold standard!!
Shelley P. July 24, 2016
Any thoughts/feedback on the Torres flour quantity mentioned by Kate? I am a newbie baker and don't want to goof it up. shelley
Kathy L. July 22, 2016
I notice that neither recipe mentions adding walnuts. In my opinion, walnuts MAKE the cookie! It's not worth going to all the effort without them. I'm going to try the Jacques Torres recipe WITH walnuts...yum!
kate July 22, 2016
These sound fabulous - but I'm confused (and more confused that no one has asked about this yet!). In the introduction, it says that the Torres recipe calls for about 2 1/3 cups of flour (combo), but the recipe calls for about 3 1/3 (which sounds like a lot). Help! ;)
Lisa K. July 24, 2016
Agreed! That's A LOT of flour...
D.J. May 30, 2016
Posie, when the New York Times first published this recipe in the summer of 2008, I was a teacher on summer break who thought it'd be fun to make homemade cookies. It sparked something in me and I'm now a professional pastry chef. It all started with these amazing cookies. Thanks for exposing this recipe to the masses again!
lacrema April 18, 2016
My go-to for chocolate chip cookies. I use Ghirardelli 60% cocoa chips and add a bit of rum (I'm cooking at high altitude and somehow the liquid seems to help-- plus the taste blooms a bit). They're beyond amazing.
Jacqueline H. August 14, 2016
I started my own vanilla extra a couple of years ago now with (I don't even remember what brand...) rum. While I've switched the beans out a couple of times and it's very clearly vanilla extract, the rum smell is definitely still there. I'm wondering if that is the little extra "something" that people comment on in my baked goods that I've just taken for granted! Food for thought. :)
Connie April 17, 2016
When I stumbled on this recipe, I couldn't imagine bothering with a chocolate chip cookie recipe that required a 24 hour resting period. It seemed awfully fussy--bread and cake flour? special chocolate? flaked sea salt? C'mon! I have been baking cc cookies since I was a kid! How could these be that much better? I stand corrected. As promised, the cookies are slightly crunchy outside and oh, so tender inside. They have a perfect balance of salty and sweet, gooey and crunchy, humble and transcendant. My husband and son are chocolate chip cookie snobs and each have their own favorite recipe. Both of them declared these delightful. Going forward, I will always have these gems portioned out in my freezer, ready to bake in the time it takes to preheat my oven. Thank you, Food52 and Jacques.
Author Comment
Posie (. April 17, 2016
Ooh this comment so made my day! Happy you went out on a limb and tried them. It's a more intense cookie for sure, but really a worthwhile recipe to have when you want a SERIOUS dessert! (I have two bags of dough balls in my freezer right now -- you're a wise woman.)
Courtney C. April 7, 2016
These are perfect - seriously. Make them and devour them.
Hemz7781 April 6, 2016
I adore this recipe; it's the only chocolate chip cookie recipe I use. I do, however, find that it has way too much chocolate. So instead I use a 16 oz bag of ghirardelli mini chocolate chips.
judy April 6, 2016
These look good. I'll have to try the flour combination to see if it is an improvement on mine. I use chocolate discs that I buy i bulk at my local Winco. Excellent flavor. I do break them up into quarters (busy hands in front of TV. I always store my dough in the fridge and bake as needed ( or even eat it raw). I store it in a Plastic pitcher with a lid. Takes up less space and I cook them about 6 at a time. Enough for us for a week of treats. I always add American black walnuts. We cut the salt because of dietary reasons, so not quite as elevated!
JaniceB April 5, 2016
I call these crack cookies. They are THAT good. Jacques Torres sells the disks as does whole foods.
Julie B. April 5, 2016
Question? Do you let the cookie dough come to room temperature before you bake them??
VANESSA W. April 6, 2016
No need - The dough will be very hard. use a strong spoon to get a chunk off then make into a ball.
D.J. May 30, 2016
If you want to save time, make it into a ball BEFORE you chill it for 24 hours. (The original recipe says 24-72 hours, by the way, so you can rest it even longer if you want.) Scooping/balling when the dough is fresh saves a lot of time.
Karen B. April 5, 2016
Does anyone know the reason behind the high protein bread flour combined with low protein cake flour, as opposed to using the mid-level protein of all-purpose?
VANESSA W. April 5, 2016
Theeeee best chocolate chip cookie in my humble opinion. Don't forget the sprinkling of salt. has anyone prepared these and made them right away? I always wait 24 hours, can't imagine 72 hours
D.J. May 30, 2016
Vanessa, I've made them right away before out of necessity (lack of proper planning) and they're still a good cookie. But it's so much better if you can let it wait a day or two or three!