Jacques Torres Chocolate Chip Cookies
Buttery, crisp-edged, and melt-in-your-mouth soft inside, these Jacques Torres chocolate chip cookies use bread flour, cake flour, and loads of rich chocolate with just the right hit of salt. The overnight dough rest makes for an unbeatable bakery taste and texture at home.
18
large cookies
Ingredients
Dry Ingredients
- 2 cups (240 g) cake flour sifted
- 1 2/3 cups (210 g) bread flour sifted
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp kosher salt
Wet Ingredients
- 1.25 cups (284 g) unsalted butter softened (2 1/2 sticks, 284g)
- 1.25 cups (250 g) light brown sugar packed
- 1 cup (200 g) granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
Mix-Ins & Topping
- 1.25 pounds (570 g) bittersweet chocolate discs or fèves at least 60% cacao, or use chopped bars (about 570g)
- flaky sea salt for finishing (such as Maldon)
Equipment
- Stand Mixer or Hand Mixer
- Large mixing bowls
- Parchment or silicone baking mats
- Baking sheet
- Spatula
- Plastic Wrap
Instructions
- Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a large bowl. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter with brown sugar and granulated sugar until very light and fluffy, about 5 minutes, scraping sides as needed.
- Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract until combined and the batter smells fragrant.
- With mixer on low, gradually add the sifted dry ingredients. Mix until just combined—stop before fully mixed, then finish the last bit of folding by hand with a spatula.
- Gently fold in the chocolate discs or fèves, being careful not to break them so the cookies have large, dramatic chocolate pools.
- Press plastic wrap directly onto the dough's surface and refrigerate for at least 24 hours—36 is even better, but 24 is the minimum for best results.
- When ready to bake, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop dough into large balls about 3½ ounces each for bakery size (use a scale if possible), or around 1¾ ounces for smaller cookies. Leave plenty of space between cookies. Face up any chocolate pieces showing for dramatic puddles.
- Sprinkle each dough ball lightly with flaky sea salt.
- Bake in the preheated oven until edges are golden and centers look set but soft—about 18–20 minutes for large cookies, 10–12 minutes for smaller ones.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling, if you can wait. Enjoy warm!
Notes
If you can't find cake flour or bread flour: for cake flour, use 1 cup all-purpose minus 2 tablespoons, plus 2 tablespoons cornstarch. For bread flour, substitute with all-purpose—the cookies will be less chewy but still delicious. For extra flavor, fold in 1 cup toasted walnuts or pecans. Dough freezes beautifully: scoop balls, freeze on a tray, then bag. Bake from frozen with 1–2 extra minutes.
Nutrition
Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 110mg | Fiber: 2g | Sugar: 25g | Vitamin A: 285IU | Calcium: 30mg | Iron: 2.2mg