Jacques Torres Chocolate Chip Cookie Recipe

I made the Jacques Torres Chocolate Chip Cookie Recipe aka NY Times Chocolate Chip Cookie Recipe. Are they the best cookie? I actually think they might be. Fussy and time consuming, but 100% worth it!

These cookies are incredible but these are still my favorite chocolate chip cookies.

The Famous Jacques Torres Chocolate Chip Cookies

Can you believe after all the years I’ve been baking cookies I have never once fallen victim to the hype of the famous (or infamous) Jacques Torres Chocolate Chip Cookie recipe? It was just one of those cookie recipes that was annoying to me in SO many ways. Two types of flour? Annoying. Multiple days of chill time? Eye roll. Special chocolate? Pretentioussssss. Yet here I am. Fully admitting that I was wrong. I mean, the NY Times declared it the best…so it was definitely worth a go!

Hands breaking a chocolate chip cookie in half.

What Changed My Mind?

Here’s the deal. When I did my Best Online Bakery Challenge a few weeks ago, Jacques Torres was one of the cookies we ordered. Friends, they were BAD. Totally stale. They had clearly been sitting on the shelf for at least a week before they even shipped out. BUT, I knew they had crazy potential. The chocolate ratio, the perfect size and thickness…I could tell that if these cookies were fresh, they would have been contenders. But they weren’t, and that challenge was all about what to buy online.

Anyhow, I knew I had to finally try the dang recipe. So I did. And then I did again. And then again 2 more times. Because people, they are good. Also, I wanted to test some shortcut options to give you. Unfortunately, I really have none. You need to follow it as-is. I’ll tell you why.

Why Two Types of Flour?

The Jacques Torres chocolate chip cookie recipe calls for 2 types of flour. This was the biggest hump for me. I was like COME ON NOW.

You use a combo of bread flour and cake flour. The difference in these is the protein content which is what is related to the amount of gluten that is formed. For example, bread flour has 14-16% protein, and cake flour has 7-8%. To create a dense, chewy bread, you will use bread flour, because as the dough is kneaded the amount of gluten that is formed creates the texture. And likewise, with a cake, you use cake flour because it has a lower protein amount, also you mix it much less to produce less gluten, giving it an airy, soft texture.

My point is, all purpose flour has 10-12% protein…so I thought why go to all the trouble of using these two flours when I could use all purpose and it’s basically right there in the middle. Makes sense, right?

Well, when I made the cookies for the first time I followed it to a “t”. The second time I started experimenting. Out went the bread and cake flour, and in went the all purpose. Were the cookies bad? No. Were they as good as the bread/cake flour combo? No. The texture with the all purpose produced a good, fairly typical cookie. The combo of the two gave the edges a chewy texture, with the center still soft and gooey. I don’t know the science and magic behind it, but it’s definitely worth the trouble.

A bowl filled with cookie dough

Why Chill the Cookie Dough?

Second, I tried them without chilling. Again, were they bad? No. Were they AS good as the chilled dough? No. The flavor in the chilled cookies was noticeably richer, because as the dough chills, it dries out slightly concentrating the flavor, and giving you crispier, chewier edges. Also chilling the dough gives the gluten in the dough a chance to relax, again, adding to the crispier texture of the edges. And the color deepens as well, so you have a beautiful deep colored cookie, as opposed to a pale one.

One slight change I made to the recipe (and think is an improvement) is using chopped dark chocolate instead of chunks or disks. The difference in taste is only slight, but I preferred the look of the chopped chocolate cookie. The chopped chocolate cookie (which is what is photographed here) is just pretttttyyyy.

Baked chocolate chip cookies on parchment paper

What Kinds of Sugar to Use

The slightly unusual measurements of the sugars was kind of silly to me, to be honest. I mean, 1 cup, plus 2 tablespoons of granulated sugar? So, I tried it with just a cup for simplicity. Did it make an enormous difference? Again, no. But that extra 2 tablespoons, I guess just adds to the magic. The more sugar in a cookie recipe adds to the spread, browning, and crispiness of the edge. So go the extra mile and measure out the two tablespoons.

Salted or Unsalted Butter?

Also unsalted butter…I am a huge baking no-no in many ways, and using salted butter is one of them. I pretty much always use salted. Sue me. BUT I did try the unsalted in the recipe with the salt that was listed in the original recipe and added the flaked salt on top, as stated. I didn’t notice too much of a difference when I used salted on another batch and omitted the additional salt in the original recipe (but still sprinkled sea salt on top), so I don’t think this is a huge issue.

Hands holding a baked chocolate chip cookie

So I guess my takeaway on this chocolate chip cookie recipe is DEFINITELY try them. Measure the flour properly with the spoon and sweep method. Don’t pack your flour today or EVER. Also, use your food scale to measure the cookie weight. And buy the dang bread & cake flour.

They aren’t an everyday recipe in a pinch, but they are absolutely the cookie you make when you’re looking to impress.



Jacques Torres Chocolate Chip Cookie Recipe

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 18 minutes
  • Total Time Total Time: 28 minutes
  • Yield Yield: 20 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American


I made the Jacques Torres Chocolate Chip Cookie Recipe aka NY Times Chocolate Chip Cookie. Are they the best chocolate chip cookie? I actually think they might be. Fussy and time consuming, but 100% worth it!



  • 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups butter, room temperature (I used salted)
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds chopped dark or semi-sweet chocolate chunks or disks
  • flaked sea salt to sprinkle


  1. In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 5 minutes, until light and fluffy. Add in the eggs one at a time until mixed, and then vanilla. Continue mixing for an additional minute, scraping the sides as necessary.
  3. Turn mixer to low and add in the flour mixture, until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours.
  4. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly. Scoop out 3.5 ounces of dough for each cookie, using a large cookie scoop. This is approximately 1/4 cup. Place mounds onto your baking sheet, spacing them 3- inches apart.
  6. Bake cookies for 15-18 minutes, until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking.
  7. Remove from the oven and immediately sprinkle with sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Instead of chilling the dough in a large bowl, you can scoop and measure your dough right away and chill it in prepared mounds on a large baking sheet until ready to bake. Baking chilled dough produces a slightly thicker cookie than room temperature dough.

Store airtight for up to 3 days.

Nutrition Information:

1 Cookie
9.6 g
91.4 mg
12.2 g
25.7 g
2.7 g
49.1 mg

Keywords: best chocolate chip cookie recipe, easy cookie recipe, chocolate chip cookies, ny times chocolate chip cookies, Jacques Torres

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Dec 21, 2021 2:24 pm

so no salt in the batter?

Dec 5, 2021 6:13 pm

Hi! Can i freeze the dough after 72 hours?

Sep 17, 2021 4:47 pm

I used unsalted butter, but regardless, the end result was incredible. I baked mine for around 21 minutes for a more crispy cookie which may differ based on the oven you have. Will definitely make these again and again in the future 😀

Apr 14, 2021 7:33 am

I followed the recipe but my cookie dough was very dry. Why would that be?

Jay W
Feb 19, 2021 12:54 am

Hi Shelly,

Thank you for sharing the recipe! Did you invent this recipe or did you find an official recipe from Jacques Torres somewhere? Appreciate this greatly, five stars!!

Last edited 1 year ago by Jay W
Jan 12, 2021 7:59 pm

Made this almost 2 days ago and it’s been chilling in the fridge. Tried baking it but it’s not flattening like your pictures. It’s more like a thick, cakey cookie. I followed the recipe exactly. Did I do something wrong and can I fix it? They taste good butI wanted thin, chewy cookies.

Anthony Pisano
Dec 23, 2020 6:41 pm

Thank you for this recipe, it is now my go to and EVERYONE loves them! I also use the base for butterscotch coconut and cranberry white chocolate and it’s just delicious! Happy Holiday!

Nov 15, 2020 7:24 pm

Hi do you think it’s possible to add some cocoa powder to make chocolate- chocolate chip cookies?

Nov 9, 2020 11:49 pm

Do you think you could make a
Recipe for Felix and Norton style cookies? And are these Jack Torres cookies soft or hard?

Oct 2, 2020 8:20 pm

For those able to find it, I tried the recipe using only pastry flour and it’s a great approximation!

Lauri Schaefer
Sep 16, 2020 11:39 am

Good morning Shelly, i was reading your tip about the importance of using a cookie scoop and i completely agree. My problem is I can’t find a reliable cookie scoop. They are either a complete fail or too much dough stays in the scoop. Could you share which is your favorite scoop and possibly where to purchase it?

Victoria Escalante
Jan 22, 2022 5:30 pm
Reply to  Lauri Schaefer

Pampered Chef has the best scoops! I’ve had mine for going on ten years!

Aug 23, 2020 1:34 pm

I made these yesterday. Amazing – rank among the best chocolate chip cookies I ever made. I started off by weighing the mixture to form 3.5 ounce balls. I then put them on the tray, pushed them down slightly to flatten the bottoms and then and flattened the tops slightly. Came out perfectly. Every oven is different – in mine the cookies needed 16 minutes.

Joan Kuhn
Jul 12, 2020 6:31 pm

Shelley. I saw the recipe for your chocolate chip smore cookies. However no recipe for the actual chocolate chips cookie. I tried to look this up on your site but need help finding which one.

Joan Kuhn
Jul 12, 2020 6:28 pm

Shelley. I saw the recipe for your smore cookies. Looks delish but you never gave the recipe for the actual chocolate chip cookies. I tried to look up but couldn’t find which one. Help

Jun 27, 2020 11:50 am

Why use bread flour (high gluten content) and cake flour (low gluten content) when one neutralizes the other. Try using all purpose flour and you’ll get the same result at a much cheaper price.

Aug 24, 2021 11:09 am
Reply to  Jessica

Not the case..we are not doing a pH experiment. They dont neutralize each other. Its not as simple as averaging the protein content of the flours… The high gluten content provides extra chew and structure, the cake flour provides tenderness. Test it for yourself. It DOES make a difference. Im pretty sure most people trust would trust a world reknowned chef, Jaques Torres opinion over your oversimplified, I cant be bothered using two types of flour, opinion. I guarantee you are the person that tweaks a recipe the first time making it and then complaints that it didnt turn out… Read more »

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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