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.

xo

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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

Description:

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!


Ingredients:

  • 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

Instructions:

  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.

Notes:

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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Thecrafty
Thecrafty

Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!

Ryan
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.

Maura
Maura

Just try the Trader Joe’s semisweet pieces…magnificent flavor and the perfect texture…shards and all!!!

Lyndsey
Lyndsey

Is “cake flour” the same as all purpose flour? Or is it a cake mix?

Catwoman13
Catwoman13

Cake flour is a type of flour all to itself. Nothing compares to it. Just buy cake flour. I haven’t tried this recipe yet but will try soon.

Cathy
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.

Sandra
Sandra

Hello! Do you use softened butter or straight from the fridge for this recipe?

phyllis
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?
thanks
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.
Phyllis

Niyatee
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?

heather
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?

David Alexander
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… Read more »

Jessica
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… Read more »

Ali
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!

Laurie
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

Catherine
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 🙁

Laynie
Laynie

If I don’t have time to chill in fridge for 24 hours, is it OK to freeze? If yes, for how long?

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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