Jacques Torres Chocolate Chip Cookies

5 from 4 votes

Also called The New York Times chocolate chip cookie recipe, Jacques Torres chocolate chip cookies are known as the best ever!

Prep Time20

Cook Time20

Chill1

Total Time1 40

Course: Dessert

Cuisine: American, French

Servings:

Calories: 507kcal

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 of the bowl as necessary.
Add the eggs, one at a time, making sure to fully incorporate 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.
Gently fold in the chocolate pieces using a spatula.
Line a baking sheet with parchment paper or a silicone baking mat and place about 3 ½ oz balls of dough onto a baking sheet. At this point, you can place them close together, as you will not be baking them just yet.
Flatten any pieces of chocolate that are sticking out of the tops of the cookie dough balls. Then, sprinkle a pinch of sea salt and cover with plastic wrap. Place in the fridge for 24-36 hours (or up to 72 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 to 3 inches around each cookie. Bake for 18-20 minutes until the edges are browned. Remove from oven, let cool, and enjoy!

Measure flour using a scale or the spoon and swipe method of spooning the flour into the measuring cup and leveling it off with a knife, instead of scooping directly from the bag.
Scooping the dough before putting it in the fridge makes baking it much easier than trying to scoop out the dough once it has firmed up.
The same goes for adding sea salt, the salt can stick a little better if you add 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 extra-large 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.