Categories: FOOD

Jacques Torres Chocolate Chip Cookies (NYT Famous Recipe)


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Jacques Torres Chocolate Chip Cookies come from the famous “Mr. Chocolate” himself. They were featured in The New York Times’ search for the perfect chocolate chip cookie. The secret is letting the dough rest before baking. It gives you crisp, buttery edges and chewy centers.

The Secrets Behind These Cookies

  • Famous for a Reason: Jacques Torres is known as “Mr. Chocolate,” so you know he takes the chocolate part seriously. His famous cookie became even more popular after being featured by The New York Times.
  • Not Too Sweet: Bittersweet chocolate and flaky sea salt balance the sweetness, so every bite tastes rich without being sugary.
  • Chocolate in Every Bite: Chocolate discs melt into big, gooey pools instead of staying in little chip shaped pockets.
  • Chocolate Discs: The original cookie uses bittersweet chocolate discs or fèves. Valrhona dark chocolate fèves are a great choice, but Guittard or Ghirardelli discs work well too. Chocolate chips will work, but they won’t create those same big pools of melted chocolate.
  • Cake + Bread Flour: Cake flour keeps the cookies tender, while bread flour helps give them their chewy texture.
  • Flaky Sea Salt: Sprinkle it on top before baking to add a little crunch and balance the sweetness.

Jacques Torres Chocolate Chip Cookies Recipe

If you love my classic chocolate chip cookies or brown butter cookies, you have to try this cookie recipe! It helped inspire The New York Times’ famous search for chocolate chip cookie perfection. The ingredients are a little different, but the steps are simple. Just don’t skip that long chill!

  1. Mix: Sift the cake flour, bread flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Cream: Add the butter, brown sugar, and granulated sugar to a stand mixer fitted with the paddle attachment. Beat on high for about 5 minutes, until light and fluffy. Scrape down the bowl as needed.
  3. Add the Eggs and Vanilla: Mix in the eggs one at a time, then add the vanilla.
  4. Make the Cookie Dough: Add the dry ingredients and mix on low just until combined. Scrape down the bowl to make sure everything is incorporated.
  5. Add the Chocolate and Chill: Fold in the chocolate discs. Cover and refrigerate the dough for at least 24 hours, or up to 72 hours.
  6. Portion the Cookies: Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop the chilled dough into 3-ounce portions and place them at least 3 inches apart. Sprinkle with flaky sea salt and bake 18–20 minutes, until the edges are golden and the centers still look underbaked. Let the cookies cool on the pan for 10 minutes before transferring them to a cooling rack.

Alyssa’s Pro Tips

  • Give the Dough Time: Chill the dough for at least 24 hours. The famous New York Times version recommends 24–36 hours, but the dough can stay refrigerated for up to 72 hours.
  • Weigh the Dough: A kitchen scale gives you evenly sized cookies that bake evenly. For oversized cookies, make 3-ounce balls. For smaller cookies, use 1.5 ounce portions and bake for about 10–12 minutes.

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  • Sift 2 cups minus 2 tablespoons cake flour, 1 ⅔ cups bread flour, 1 ½ teaspoons baking powder, 1 ¼ teaspoons baking soda, and ¾ teaspoon salt together in a medium bowl and set aside.

  • Add 1 ¼ cup softened unsalted butter, 1 ¼ cup packed light brown sugar, and 1 cup + 2 tablespoons granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.

  • Add 2 large eggsone at a time, to the butter mixture, mixing well between each addition. Add 1 tablespoon vanilla extract and mix well.

  • Add the flour mixture to the butter mixture and mix on low speed until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything is combined.

  • Fold 1 ¼ pound bittersweet chocolate discs into the dough, then cover and refrigerate for at least 24 hours, or up to 72 hours.

  • When ready to bake, preheat the oven to 350 degrees Fahrenheit and line a couple of baking sheets with parchment paper.

  • Portion the chilled dough into 3-ounce portions and place on the baking sheets, leaving at least 3 inches between them. Sprinkle the tops with flaky sea salt, then bake for 18-20 minutes, until the edges are golden brown. The center of the cookie will look quite underbaked.

  • Let the cookies sit on the baking sheet for 10 minutes to continue baking before transferring them to a cooling rack.

Leftover Instructions
  • Fridge: Store the dough covered in the refrigerator for up to 72 hours before baking. Store baked cookies in an airtight container at room temperature for up to 3 days.
  • Freezer: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
  • Make Ahead: Chill the dough for at least 24 hours before baking. For the best flavor and texture, let it rest for 48–72 hours.

Calories: 557kcalCarbohydrates: 74gProtein: 7gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 56mgSodium: 226mgPotassium: 250mgFiber: 3gSugar: 41gVitamin A: 440IUCalcium: 65mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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