This recipe isn’t your average chocolate chip cookie—it’s the ultimate indulgence. With two types of flour, high-quality chocolate discs or fèves, and an extended dough chilling time, these cookies deliver bakery-quality results right from your kitchen. The depth of flavor, perfect texture, and gooey chocolate in every bite make them unforgettable. Whether for special occasions or a decadent treat, these cookies never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread flour
Cake flour
Baking soda
Baking powder
Salt
Unsalted butter (cold, cut into pieces)
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
Bittersweet chocolate fèves or discs (at least 60–70% cacao)
Flaky sea salt for sprinkling
Directions
In a large bowl, whisk together bread flour, cake flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in vanilla extract.
Gradually add the dry ingredients, mixing until just combined.
Fold in the chocolate discs by hand, ensuring they’re evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 24 hours (up to 72 hours) for best results.
When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop large mounds of dough (about 3.5 ounces each or the size of a golf ball) onto the baking sheet, leaving several inches between cookies.
Sprinkle a pinch of flaky sea salt on top of each dough ball.
Bake for 18–20 minutes, or until the edges are golden brown but the center is still soft.
Let the cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Servings and timing
This recipe makes approximately 18 large cookies. Prep time: 25 minutes Chill time: 24–72 hours Bake time: 18–20 minutes Total time: about 25 minutes active + chilling and baking time
Variations
Smaller Cookies: Make smaller portions (about 2 ounces each) and reduce the bake time to 12–14 minutes.
Different Chocolate: Use milk chocolate or semisweet chocolate chunks instead of bittersweet fèves.
Nutty Addition: Add chopped walnuts or pecans for extra texture and flavor.
Espresso Twist: Mix in a teaspoon of instant espresso powder to enhance the chocolate depth.
Gluten-Free: Substitute a gluten-free flour blend designed for baking.
No Chill Version: If you’re in a hurry, you can bake without chilling, but the texture and flavor won’t be as developed.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container. Freeze baked cookies for up to 3 months; reheat in the microwave for 10–15 seconds for a fresh-baked feel. You can also freeze unbaked dough balls and bake directly from frozen, adding a couple of extra minutes to the baking time.
FAQs
Why do these cookies use two types of flour?
The combination of bread and cake flour gives these cookies a chewy texture with a tender bite—bread flour adds structure while cake flour keeps them soft.
Do I really have to chill the dough for 24 hours?
Yes, chilling allows the flour to hydrate and the flavors to deepen. It also helps control spread, resulting in a better texture.
What kind of chocolate should I use?
Use high-quality chocolate discs or fèves with 60–70% cacao for best results. These melt into beautiful pockets of chocolate.
Can I use chocolate chips instead?
Yes, but chocolate chips won’t melt the same way. Discs or chopped bars create the signature gooey texture.
How big should the dough balls be?
About 3.5 ounces each (larger than a golf ball). This size ensures crisp edges with soft, gooey centers.
Why sprinkle sea salt on top?
A pinch of flaky sea salt enhances the chocolate flavor and adds a pleasing contrast to the sweetness.
Can I skip the cake flour?
You can substitute with all-purpose flour, but the texture may not be as tender and refined.
How can I make the cookies chewier?
Don’t overbake them—take them out when the centers still look slightly underdone. They’ll firm up as they cool.
Can I make the dough ahead and freeze it?
Yes. Scoop the dough into balls and freeze them on a tray. Once solid, store in a freezer bag. Bake from frozen when needed.
What’s the best way to store these cookies?
Store in an airtight container at room temperature. For longer storage, freeze and reheat for a fresh taste.
Conclusion
Jacques Torres Chocolate Chip Cookies are more than just cookies—they’re an experience. Rich, indulgent, and perfectly textured, these cookies are worth every step, especially the chilling time. Whether you’re baking for a special occasion or treating yourself, this recipe sets the standard for what a chocolate chip cookie should be.
Jacques Torres Chocolate Chip Cookies are indulgent, bakery-style cookies made with two types of flour, rich bittersweet chocolate, and finished with flaky sea salt. Known for their chewy center, crisp edges, and complex flavor, these cookies are the ultimate gourmet treat.
Author:Catherine
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:25 minutes active + 24–72 hours chilling
Yield:18 large cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups minus 2 tablespoons (8 oz) cake flour
1 2/3 cups (8.5 oz) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups (10 oz) unsalted butter, cold and cut into cubes
1 1/4 cups (10 oz) light brown sugar
1 cup plus 2 tablespoons (8 oz) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate fèves or discs (60–70% cacao)
Flaky sea salt for sprinkling
Instructions
In a large bowl, whisk together cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients, mixing just until combined.
Fold in the chocolate fèves or discs by hand until evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 24 hours (up to 72 hours).
When ready to bake, preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop large dough balls (about 3.5 oz each) and place them on the baking sheet, leaving several inches between each.
Sprinkle a pinch of flaky sea salt on top of each dough ball.
Bake for 18–20 minutes, until the edges are golden brown and the centers are still soft.
Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough for at least 24 hours improves flavor and texture.Use high-quality chocolate discs for signature gooey pools of chocolate.Sprinkling with flaky sea salt balances the sweetness and enhances flavor.Dough can be frozen into balls and baked straight from the freezer.Underdone centers yield chewier cookies—do not overbake.
