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holding a jacques torres chocolate chip cookie over pan of cookies.
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5 from 3 votes

Jacques Torres Chocolate Chip Cookies

Also called The New York Times chocolate chip cookie recipe, Jacques Torres chocolate chocolate chip cookies are known as the best ever!
Prep Time20 minutes
Cook Time20 minutes
Chill1 day
Total Time1 day 40 minutes
Course: Dessert
Cuisine: American, French
Servings: 18
Calories: 507kcal
Author: Sophia Assunta

Ingredients

  • 2 cups minus 2 tablespoons cake flour 8½ ounces
  • 1 ⅔ cups bread flour 8½ ounces
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ tsp salt
  • 1 ¼ cups unsalted butter 2½ sticks, see notes for salted
  • 1 ¼ cups light brown sugar 10 ounces
  • 1 cup plus 2 tablespoons granulated sugar 8 ounces
  • 2 large eggs
  • 2 tsp vanilla extract or vanilla bean paste
  • 20 oz bittersweet chocolate fèves, disks, or chocolate bars ideally 60% cocoa
  • Flakey Sea Salt for sprinkling on cookies

Instructions

  • If you’re using chocolate bars rather than féves, chop the chocolate bars until ¼-½ inch pieces and set aside.
  • Sift together the flour, salt, baking soda and baking powder. Set aside.
  • Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides fo the bowl as necessary.
  • Add the eggs, one a time, making sure to fully incorporate the each egg before adding the next. Then mix in the vanilla until combined.
  • Gently add the flour mixture and mix until just combined. Do not over mix the dough or it can get tough. You want mix only until combined.
  • Gently fold in the chocolate pieces using a spatula.
  • Line a baking sheet with parchment or a silicone baking mat and place about 3 ½ oz balls of dough (about the size of this cookie scoop) onto a baking sheet. At this point you can place them close together as you will not be baking them just yet.
  • Top with a sprinkle of sea salt, then cover with plastic wrap and place in the fridge for 24-36 hours.
  • When ready to bake, preheat the oven to 350 ℉.
  • Line a baking sheet with parchment or a silicone baking mat.
  • Place 6 balls of dough on the pan, leaving at least 2 inches around each cookies. Bake for 18-20 minutes until the edges are browned. Remove from oven, let cool, and enjoy!

Notes

  • If using salted butter, decrease salt in the recipe by ½ tsp.
  • Scooping the dough before putting them in the fridge makes baking them much easier than trying to scoop out the dough once it has firmed up in the fridge.
  • Same goes for adding salt, the salt can stick a little better if you it to the soft dough. But, you can also add the salt before baking or even right after they get out of the oven.
  • This makes 18-20 giants cookies, but you can also make regular sized cookies (about 2-3 tbsp dough).  Adjust cooking time to 8-12 minutes.
  • These cookies will last about a week in an airtight container at room temperature.  You can also freeze the cookies (either baked or unbaked) for up to a month. 

Nutrition

Serving: 1cookie | Calories: 507kcal | Carbohydrates: 64g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 287mg | Potassium: 271mg | Fiber: 3g | Sugar: 39g | Vitamin A: 437IU | Calcium: 57mg | Iron: 2mg