Jacques Torres’ BEST Chocolate Chip Cookies Recipe

July 27, 2021Van
Blog post

Prep time: 24 hours 15 minutes

Cook time: 18 minutes

Serves: 20 Large Cookies

Look no further, this is the BEST Chocolate Chip Cookie Recipe that exists, created by the genius chocolatier Chef Jacques Torres.  It’s the most perfect, chewy, chocolate-rich, indulgent cookie.  It’s higher-maintenance compared to other recipes, but the long resting time is well worth it so the gluten in the dough loosens up, and you end up with the most perfect texture – chewy with slightly crisp edges.  I’ve also made this with all-purpose flour instead of cake+bread flour and they’ve still turned out fantastic, I do recommend using a kitchen scale to measure out the flour because it’s the most accurate method, I have the gram measurements in the ingredient list.  Even though the recipe calls for 60% Dark Chocolate Discs (you can order from Jacques Torres here), I typically use Trader Joe’s Pound Plus Belgium Chocolate Bars and cut them up into chunks – I’ve used dark chocolate, milk chocolate and even a combo of both.  I’ve also used brown sugar instead of light brown sugar (like I did with this batch), the cookies turn out slightly browner. Take the leap and try this recipe, these cookies are better than any bakery version I’ve tried across the country.

Use high quality chocolate, my favorite chocolate for baking are the Pound Plus Belgium Chocolate Bars.  See’s Candies large Semi-Sweet Chocolate Chips are another great option Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Chop the bar into large chunksJacques Torres’ BEST Chocolate Chip Cookies Recipe

Use a ⅓-Cup Scoop to make large cookies, 6 cookies will fit on a baking sheetJacques Torres’ BEST Chocolate Chip Cookies Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Adding a pinch of Maldon Sea Salt Flakes on the cookies accentuates the amazing chocolate flavorJacques Torres’ BEST Chocolate Chip Cookies Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

Print Recipe

Jacques Torres’ BEST Chocolate Chip Cookies Recipe

  • Prep time: 24 hours 15 minutes
  • Cook time: 18 minutes
  • Serves: 20 Large Cookies

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Ingredients

  • 2 Cups minus 2 Tablespoons Cake Flour (241g)
  • 1⅔ Cups Bread Flour (241g)
  • 1⅓ Pounds 60% Dark Chocolate Discs (600g)
  • 1¼ Cups Unsalted Butter (2½ sticks), room temp (284g)
  • 1¼ Cups Light Brown Sugar, packed (275g)
  • 1 Cup plus 2 Tablespoons Granulated Sugar (227g)
  • 2 Large Eggs, room temp
  • 2 Teaspoons Vanilla Extract
  • 1½ Teaspoons Baking Powder
  • 1¼ Teaspoons Baking Soda
  • 1 Teaspoon Coarse Salt
  • Maldon Sea Salt Flakes for sprinkling, optional

Method

  • 1)

    In a large bowl, add 2 Cups minus 2 Tablespoons Cake Flour, 1⅔ Cups Bread Flour, 1½ Teaspoons Baking Powder, 1¼ Teaspoons Baking Soda, 1 Teaspoons Coarse Salt stir well with a whisk to combine and set aside.

  • 2)

    Place 1¼ Cups Unsalted Butter, 1¼ Cups Light Brown Sugar, 1 Cup plus 2 Tablespoons Granulated Sugar into a mixing bowl, use the paddle attachment and mix on medium-high speed for 5 minutes, it will look light and fluffy. Add vanilla and mix, add the 2 Large Eggs one at a time, waiting until fully combined before adding the next one, scrape the bowl to ensure an even mix.

  • 3)

    Add the flour & mix just until moistened. Add the Dark Chocolate Discs or chunks and use a spatula to fold in the chocolate. Press plastic wrap against the dough ensuring that it’s completely covered and refrigerate for 24-72 hours.

  • 4)

    Before baking, bring the dough to room temp by leaving it on the counter for 1-2 hours. Pre-heat oven to 350°F. Line a baking sheet with parchment paper. For large cookies, use a ⅓-Cup scoop and bake for 18-19 minutes. The cookies should be puffy and starting to slightly brown when you take them out of the oven (avoid over-baking). Right out of the oven sprinkle the cookies with a pinch of Sea Salt Flakes. For smaller cookies, use a 2-Tablespoon scoop and bake for 10-11 minutes. Repeat with remaining dough. Let the cookies cool for about 10 minutes before transferring them to a cooling rack to firm up. They taste amazing while warm. Enjoy!

↓ Supplies to make this recipe ↓

 










8 Comments

  • Helen

    July 27, 2021 at 6:20 pm

    Hello!
    Since I only have all-purpose flour, would I use a total of 3 2/3 cups of APF? For the chocolate, since I don’t have a kitchen scale, how many cups of chocolate would you recommend? Thank you so much! So excited to try out this recipe.

    1. Van

      July 27, 2021 at 8:14 pm

      Hi Helen, you’d use 3½ Cups All Purpose Flour. For the chocolate, are you using chocolate chips or discs? For chips it’s about 3½ Cups, but that also depends on the size of the chips.

      1. Pey

        July 28, 2021 at 9:53 pm

        Hi Van, for 3/5 cups of AP flour is that 482g? (i added the bread and cake flour measurements from your original recipe)

        Also for the scoop size, were you referring to this scoop? https://www.amazon.ca/Restaurantware-RWT0215-Portion-Measuring-Stainless/dp/B06XY93MB4/ref=sr_1_10?dchild=1&keywords=1%2F3%2Bcup%2Bice%2Bcream%2Bscoop&qid=1627533487&sr=8-10&th=1

        The scoop you linked seems to be bigger so i’m a bit confused which #12 scoop to buy. Thanks 🙂

        1. Van

          July 30, 2021 at 5:47 pm

          Hi Pey, if you’re going to use all-purpose flour, 482g is correct. For the scoop, the one I use holds 1/3 Cup, so that one is a little bigger than mine. If you like that brand, this is the one that’s closer in size to the one I have

          1. Pey

            July 31, 2021 at 10:37 am

            Thanks Van! Have you ever tried to mix AP flour with bread flour? I don’t have cake flour on hand but i’m not sure if mixing AP and bread flour would be too much protein for the cookie

          2. Van

            July 31, 2021 at 11:09 pm

            You’re welcome! I haven’t tried mixing AP and bread flour yet, I would just use all purpose flour

  • Tammy

    July 29, 2021 at 9:21 am

    FYI…. You directions under the print function are not as complete as your directions here. Under “print” it doesn’t tell you to mix in the flour.

    1. Van

      August 2, 2021 at 7:31 am

      Thanks for letting me know, I checked it out and it seems to be working correctly now 🙂

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