Jacques Torres Chocolate Chip Cookie Recipe

Jacques Torres Chocolate Chip Cookie Recipe is The NY Times 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!

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!

Jacques Torres Chocolate Chip Cookie Recipe aka The NY Times Chocolate Chip Cookie

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.

Jacques Torres Chocolate Chip Cookie Recipe aka The NY Times Chocolate Chip Cookie

Why should I chill the 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.

Jacques Torres Chocolate Chip Cookie Recipe aka The NY Times Chocolate Chip Cookie

What kind of sugar should I 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.

Jacques Torres Chocolate Chip Cookie Recipe aka The NY Times 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: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Oven
  • 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.

Keywords:: best chocolate chip cookie recipe, easy cookie recipe, chocolate chip cookies

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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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65 Responses
  1. Ryan

    I’ve made these cookies several times and they don’t flatten out like yours do, they stay much higher. I’ve recently started a mission to find/create the best chocolate chip cookie recipe since these didn’t work for me. I wonder what I’m doing wrong? I follow the recipe to a t, use a digital scale to measure, chill for 2 days, and somehow they are disappointing. Thoughts?

    I tried the cookies from the Grand Central store and was underwhelmed. They were definitely stale.

    1. Shelly

      No it’s no the same as all purpose, and it’s not a cake mix. Cake flour is finely milled flour with a lo protein content which produces a tender crumb. You can find it at any supermarket or here: https://amzn.to/2LVIsUr
      You can also use all purpose in its place if you can’t find it.

      1. Hi Shelly thanks for this recipe. My cookies turned out very beautiful and amazing!! Thanks so much!!! My son had to take them today for his class, and he helped make all of it. It was fun and he and my daughter loved them.??

  2. Cathy

    FYI the extra two tablespoons of sugar and the subtracted tablespoons of flour come from conversion. Europeans use the metric system and when we convert recipes grams don’t go into cups evenly, so you’ll often find those funky measures on recipes that are originally from across the pond, which I think is the case here as Mr. Torres is French.

  3. phyllis

    Hi… I baked these and they are delish!! But…. my 8.5 oz of bread flour was way more that 1 and 2/3 cup, and my 10 oz of brown sugar was WAY more than 1 and 1/4 cup of light brown sugar…. should I fill and sweet and forget about weight?
    Also, 3.5 oz of a cookie is HUGE…. I made them the size of an ice cream scoop, and it was great…
    thanks for your answer.

  4. Niyatee

    Hi I was wondering do you use a regular oven or a convection oven for your cookies? I use a convection oven and was wondering if that makes a difference in baking time or temp?

    1. Shelly

      I always use regular oven setting 🙂 Convection changes the temp and bake time, so unless otherwise specified always regular!

  5. heather

    Hey Shelly, quick question how much salt should I add to this recipe if I used unsalted butter? Also the brown sugar listed is suppose to be packed and not loose correct?

    1. Shelly

      Packed brown sugar! And I would add the amount of salt called for in the recipe if you are salt sensitive, otherwise I would increase it by 1/4 teaspoon!

  6. David Alexander

    Hi, Shelly:
    I made this recipe last week for about the 5th time. Everyone raves about it (me, too!). I tried it once with 17 ozs. unbleached all purpose flour instead of the bread and cake flours, and the cookies came out flatter, so I don’t recommend that change. I have also made them with chopped Ghirardelli semisweet bars, which melt through the cookies so I don’t recommend that either. I have had the best results with Guittard bittersweet chocolate discs, which form layers of chocolate within the cookie.
    I also use a #30 cookie scoop, leveled off, and portion them out before chilling. Incidentally, made with a #30 scoop (2 level tablespoons), this recipe will make 54 to 57 cookies. They will all fit on a wax paper lined 12 x 18-inch baking sheet. I like to cover them with plastic wrap and then tightly with foil. Then refrigerate for 48 to 72 hours. You really have to plan ahead to make sure you will have time to bake them. I bake the cookies, straight from the refrigerator, on aluminum cookie sheets lined with parchment paper, and bake them 2 sheets at a time for 13 minutes, reversing the sheets top to bottom, and front to back, after 7 minutes. Cool on sheets for 5-10 minutes before transferring to cooling racks. Before baking I sprinkle with Maldon sea salt, and I don’t flatten the mounds of dough; they flatten themselves while baking. 12 cookies fit on a 14 x 17-inch cookie sheet. I have frozen the cookies after baking each time, and if anything they get better. I hope all this information is of help and interest to your readers.

  7. Jessica

    ‘Scuse me shelly, thanks for your hilarious post per usual, but was wondering if you had by chance come across the bon appetit brown butter toffee chocolate chip cookie recipe and tried it? So sorry if you already posted on this, but this recipe of yours came up on my newsfeed and I am too lazy to look up and see if you had already tried the bon appetit recipe? Figured you might be lenient with me on the laziness since you always try to give us shortcuts haha!! You’re the best. Anyway, it is super easy and does not require 2 flours (honestly, this is the big detraction for me making the jacques recipe so was dying when you tried to find a way around it), and has recently become my go-to recipe bc it really is that easy to make. Would truly treasure your thoughts as to which cookie is better, the bon appetit brown butter one or this jacques one. Ever since you introduced me to your salted caramel butter bars, I trust your tastebuds implicitly. And before I jump into the effort of making the jacques, want to see if you think the brown butter bon appetit one is just as good. Thank you my baking liege.

  8. Ali

    This is my go-to cookie recipe. I make a huge double batch, portion out and then freeze. I take a few cookies out of the freezer and let them sit on the cookie sheet for about 20 minutes then cook, and have fresh, hot cookies whenever!

  9. Laurie

    I love this recipe…I’ve seen the NYT version and they (along with others) post weights of ingredients. Do you do that? I’ve found weighing to be more accurate, especially when baking. LOVE your IG and your website AND your book! Thank you! #cacaddict

    1. Shelly

      Of course, yes weighing ingredients is the most accurate way to measure 🙂 I just happen to be of the lazy variety and use measuring cups pretty exclusively. I try and write all my recipes the way I make them. And most folks have measuring cups while all don’t have scales, so it’s just a personal preference I guess! If I were a better blogger I would include both forms of measurements I suppose 🙂 I do have a chart where you can convert the measurements over to grams and ounces though!! https://cookiesandcups.com/cups-grams-conversion-chart/

  10. Catherine

    HI, Shelly 🙂 Is there a specific kind of chocolate to be used to make sure the melt in the cookie to make it gooey? I used the hershey chocolate chip but they don’t melt as much 🙁

    1. Shelly

      I really like to use chopped chocolate the best, but chunks or disks should work well too. I don’t like using chips in this recipe as much. Hope this helps!

    1. Shelly

      Nope. The point of chilling it for 24 hours hours is to not only chill it, but to give the flavors a chance to meld and deepen. You can chill it for a few hours and then bake them, but you won’t get the exact same result as chilling overnight 🙂

  11. Marc

    Have you tried freezing these cookies? I’d like to store them for a week or two while I finish all of the components for holiday cookie assortments for my kids’ teachers.

  12. Eliset

    I’m trying to figure out what one and 1/4 pound is in chocolate most of the bars say 4 ounces semi sweet morsels are 12 ounces do you just do two bags of the morsels or four bars of chocolate

  13. Jessica

    Great! I’m guessing you used a medium scoop (not sure how many ounces that is)? How much did you have to adjust the baking time? Thanks for the quick answer!

  14. Jessica

    I saw in a comment above that you were going to make a smaller version of this cookie and report back on how it turns out vs the size of the original recipe. Did you ever give it a try?

  15. Donna Vaughn

    This is my absolute favorite Chocolate Chip Cookie recipe. A lot of people complain about the two types of flour and the adding and subtracting of the sugar etc. But after making this recipe and others that have weights available I have grown to love weighing my ingredients vs measuring . I love my digital scale and use it all of the time. I think there can be variation in flours these days and the weighing really helps with consistency. If you go back to his original recipe it is in weights and it makes more sense when you see that it is equal amounts of flour per weight.
    P.S. I use salted butter all of the time too!

  16. Caleb

    Hey! Nestly has new chocolate chips out, they are a high-end one I think with only ‘natural’ ingredients. Have you (or anyone else) heard of these, tried them or recommend them?
    Thanks so much!

  17. Chris

    Shelly, do you recommend a chocolate brand for this? It seems like this recipe is mostly used with Valhrhona feves. I priced them on Amazon and they’re forty dollars for two pounds! I’m thinking of scaling back to Ghiradelli, Guittards, or even Trader Joe’s giant chocolate bars because who wants to go broke making cookies. Do you think it would make a real difference?

    1. Shelly

      I have never used the Valhrhona feves…For the cookies that are in the pictures I used the TJs bar! BUT I also have used both Ghirardelli and Guittard as well, because I feel like those are both superior supermarket chocolates. I really love the TJs bars though, because chopping up the chocolate bar you get not only the chunks, but all the little flakes of chocolate that make these so pretty!

  18. Catherine

    Followed recipe to the letter and it was sooooo worth the extra time and fuss. Hubby’s opinion will decide if this becomes the go-to cookie recipe for our family!
    Thank you for posting!

  19. N

    This might be a stupid question, but do you have to use a stand mixer? These look amazing and I want to try them, but I only have a hand mixer! Will that work too?

    1. Shelly

      You absolutely can use a hand mixer, but just know the dough gets a little thick, and it might be too much for a hand mixer to handle, depending on the brand and motor you have in yours!

  20. Greta

    is there no salt in the recipe? looking on line at other publications of this recipe, salt is listed in the dry ingredients.

    1. VBG

      There absolutely should be. Like an idiot, I followed her “version” of the recipe and didn’t add salt and after chilling for 24 hours, I just tasted the dough and felt like I should have. I found the original post and IT DOES HAVE SALT IN THE DOUGH. Guess I’ll let mine come back to room temperature, dirty the mixing bowl again, add the salt, hope for the best, and rechill. Pretty damn annoyed that she screwed that up since all she had to do was copy and paste.

      1. Shelly

        Hi there! In the original recipe it calls for UNSALTED butter, and then they add in 1 1/2 teaspoons of salt. I used salted butter and omitted the additional salt. I wrote about how I tested it both ways in the post above in the section titled “Salted or Unsalted Butter”.
        I would never copy and paste a recipe 🙂

  21. J

    The photos look so gorgeous, and I love that you tested a bunch of variants! Just wondering why it says “Author: Shelly” on the recipe?

    1. Shelly

      That’s just a default because I wrote the recipe. Clearly it isn’t my recipe as stated multiple times throughout the post AND the title of the post 🙂

    1. Ro

      I’ve often seen this recipe attributed to Jacque Torres, but yes, It’s actually David Leite’s recipe, which he developed & published in the NYT. However, Leite based it heavily on Jacque Torres’s recipe, whom he observed (along with numerous other bakers) in researching how to make the perfect chocolate chip cookie: “The recipe included here is adapted from Mr. Torres’s classic cookie, but relies on the discoveries and insights of the other bakers and authors. So, in effect, it’s all of theirs — the consummate chocolate chip cookie.”


      Shelly, I love how thoroughly you investigated how we might adapt the fussier parts of the recipe to make it easier – but you didn’t mention the main sticking point I’ve had with it – size. Leite insists that each portion has to be the size of “generous golf balls” to have the right texture – do you agree that each has to be 1/4 cup? I make almost all my cookies w/ the smallest Oxo cookie scoop (2 teaspoons, I think?) – this way I can tell myself that it’s okay to have another 2… 🙂 Did you try making these smaller, and if so, did that affect their texture?

      1. Shelly

        Great question…I am going to go with him on the size. The larger size really does lend to the right texture, with the crispy edges, and chewy insides. BUT you know what? I am going to make them smaller and see what happens! I will report back!

        1. Jessica

          I would love to know how that turns out. I never make cookies that big, and my first thought was, “I’d like to try those, but I’ll just make them smaller”.

  22. Rochelle

    It’s interesting that you didn’t love the cookies from the shop, because I went to his store in NYC last year and tried one. I was less than impressed by it! I was so sad after hearing such great things about them, and I had already made his recipe at home as well. Sometimes a freshly baked (even high maintenance) cookie can’t be beat!

    1. Shelly

      In all fairness, I had them delivered, so I thought maybe they were stale from that process, but if you got them in the shop and they weren’t great that is SUPER disappointing!

  23. Hi Shelly,

    I’m with you — everything you thought would have been exactly my thoughts too. I only want to do fussy steps if it makes something 1000 times better than it could have been with the easy steps. If it’s worth it, I’ll do it though — so glad to know this was worth it! Excited to try these!

      1. Derek

        I have made this recipe about a half dozen times with VERY mixed results. I’m making them right now and, despite making them exactly as they’re written, they didn’t spread nearly as much as I had hoped. So, I started flattening them out after the first tray. That helped, but they’re still not perfect. This recipe uses too many expensive ingredients to make again. This was my “do or die” attempt.

  24. joan

    This has been my go-to CCC recipe for many years. I sometimes change it up a bit by putting in various add-ins: Cocoa nibs, grated unsweetened chocolate, chopped up chocolate covered coffee beans, Christina Tosi’s milk crumb. The variations are endless, but I always end up with a wonderful cookie.

  25. Elisa

    First, I’m so impressed! Your version looks exactly like they do in the chocolate store!!! (Jist smaller) I’ve made these and went all the way downtown to get the disks, so happy to hear that you can use chopped chocolate. So much easier and less expensive! I will try these again and hopefully they will look as yummy as yours!

    1. Shelly

      I know I won’t make them every time I get a cookie craving, but they will 100% be part of my regular cookie rotation!

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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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