Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
These cookies are crispy on the outside, chewy on the inside with a hint of Maldon Sea Salt on the tops. The buttery cookie flavor filled to the brim with bittersweet chocolate feves, you won’t even want to drink milk with them because the only flavor you will want in your mouth are the flavors of this delicious cookie.
As I am sure you can imagine, the best things in life aren’t necessarily the easiest. This recipe uses cake and bread flour in place of AP flour. It uses bittersweet chocolate feves instead of your regular chips. You can absolutely use chips, just use bittersweet ones.
The feves are simply flat circles of chocolate so they make more layers of chocolate goodness in the cookie. The biggest difference from any recipe you have likely tried before? The time you let these cookies rest. I personally let them rest 36 hours (24 hours really being the minimum you should wait) and like a fine wine, these cookies really age wonderfully!
Before I lose you at “36 Hours” let me go a bit further into detail about this resting period. The science behind these cookies and the resting period is that the butter in the recipe (and in any chocolate chip cookie recipe) coat the flour. In the related link the NY Times actually goes into the science of how butter is a natural sort of force shield, preventing the flour from absorbing the eggs properly.
The extra time in the fridge allows for the wet ingredients to fully meld with the dry. It turns out even the original Nestle Cookie 1930’s recipe said to rest overnight! This detail is left off the recipe on the bag, probably because most people won’t want to wait that long for cookies.
Have I waxed poetic long enough? Try them! PLEASE! I mean it, try them and come back to tell me what you thought of them. Just please make them exactly as written the first time. And give them the time to mature… it really does make all the difference.
Am I enticing you enough with these photos yet? If not let me know, I love these cookies so much I took almost 200 photos of them for this post. I could make a brag book for them.
In a bowl, combine the two flours, baking soda, baking powder and salt. Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started. Here is the dough after a minute
Here it is after five minutes
Add the eggs in one at a time, making sure they are mixed in well after each one. Don’t worry about over-mixing yet, there is no flour in the bowl. Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing. Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36. Preheat your oven to 350 degree F or 176C. Using a 2 tablespoon scoop, put them onto a baking sheet. Sprinkle the tops with sea salt. I love and used Maldon Sea Salt.
Bake for 11-13 minutes. Let them cool for 5-10 minutes. Best enjoyed warm. 
This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
Alternately, here is text from the original recipe for larger cookies: Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Want to eat some chocolate chip cookie dough while baking these? Try this Chocolate Chip Cookie Dough recipe! It is a great snack while you’re baking!
Tools used in making these Jacques Torres Chocolate Chip Cookies:
Maldon Sea Salt: This is the perfect flaky finishing salt, once you start using it, you’ll be a total convert. AND it is inexpensive!
Bread Flour: Helps with the chewy qualities of the cookies.
Cake flour: Helps with the tenderness of the cookies.
Silpat: Keeps the bottoms of the cookies from burning, this silicone mat is a lifesaver.
Bittersweet Chocolate Feves: These unique shaped chocolate disks make the perfect layers throughout the cookie and melt perfectly.
Recipe
Legendary Jacques Torres Chocolate Chip Cookies
- Yield: 55 cookies
- Prep Time: 1 day 12 hours
- Cook Time: 13 minutes
- Total Time: 1 day 12 hours 13 minutes
- Course: Dessert
- Cuisine: American with French influence
- Author: Sabrina Snyder
Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
Ingredients
- 2 cups, minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves , at least 60 percent cacao content (see note)
- sea salt
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
- In a bowl, combine the two flours, baking soda, baking powder and salt.
Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
- Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
- Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,
- Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
- Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36.
Preheat your oven to 350 degrees F or 176C.
- Using a 2 tablespoon scoop, put them onto a baking sheet.
- Sprinkle the tops with sea salt. I love Maldon Sea Salt.
Bake for 11-13 minutes.
Let them cool for 5-10 minutes.
- Best enjoyed warm.
- This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
Alternately, here is text from the original recipe for larger cookies: Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Recipe Notes
Recipe from NY Times
Nutrition Information
Yield: 55 cookies, Amount per serving: 150 calories, Calories: 150g, Carbohydrates: 26g, Protein: 2g, Fat: 3g, Saturated Fat: 3g, Cholesterol: 6mg, Sodium: 103mg, Potassium: 101mg, Sugar: 12g, Vitamin A: 10g, Vitamin C: 0.1g, Calcium: 44g, Iron: 0.3g
All images and text © for Dinner, then Dessert.
Can i substitute bread flour with all outpose flour?
If you’re looking for a chocolate chip cookie recipe using just AP flour, I’d suggest this on:
https://dinnerthendessert.com/chocolate-chip-cookies/
Super tasty!!
Being out of all purpose flour led me to finding this recipe and I’m excited it did! I used 12 oz of Ghirardelli semi sweet chocolate chips and added oatmeal and omg yum! I waited 33 hours and the dough was hard as a rock. I’m pretty sure I got tendinitis trying to scoop out the dough but it was totally worth it! I did not add the salt to the top prior to baking. As we are a salt conscious family. My cookies came out golden brown and appropriately puffy with a soft gooey center!
I made exactly, bought the salt flakes, used Ghiraradelli 60 chips. ( checked Jacques feves TOO expensive with shipping $50.+ )Honestly, not great. Crispy around edges, chewy in center but pretty flat. Flavor ok, didn’t care for salt. Not worth the extra flours cost. I’m not being mean just honest.
I made exactly, bought the salt flakes, used Ghiraradelli 60 chips. ( checked Jacques feves TOO expensive with shipping $50.+ )Honestly, not great. Crispy around edges, chewy in center but pretty flat. Flavor ok, didn’t care for salt. Not worth the extra flours cost. I’m not being mean just honest.
I followed the exact recipe and rested the full 36 hours and the flavor is absolutely delicious, a huge hit with my family. Mine were a bit flatter after cooling. I baked them straight from the fridge, do you think that could’ve caused it? Should I let the dough come to room temp before baking? Thank you!
Flattened cookies could be caused by a few different things. You were right to bake them straight from the fridge so don’t change that. It could be that there was too little flour. Make sure that you’re measuring it correctly by spooning it into the measuring cup vs scooping it directly. Also, make sure that you’re adding the dough to cooled baking sheets. It they’re already hot, it can lead to flat cookies. Hopefully this helps for next time.
Thank you for the quick reply! It could’ve been the baking sheet.
Hi! Would this work with browned butter? Thanks!
I’ve never tried it. If you do, I’d love to know how it turns out.
hi. may i ask, can i use cake flour only? thank you
I’ve not tested it that way before.
Bakers, if you don’t have the ingredients, (bread flour, cake flour) then go buy them. This recipe is delicious. Gheesh.
Bakers…if you don’t have the recipe ingredients (cake flour, bread flour, etc.) GO OUT AND BUY THEM before you bake. Geeesh!,,,
I have made this recipe many times.
Omg, I made the dough tues at 11 pm and baked these today at 11 am and let me tell you, I have never eaten a cookie-like I have this morning. Omg the crispy buttery edges with that bite of salt, the chewiness of the cookie and the warm gooeyness of the chocolate make this The best Chocolate chip cookie I’ve ever eaten, and I can’t see making Chocolate Chip cookies any other way!! My Chef sent me this link and I couldn’t help but make em!! Amazing!! Wish I could post a pic!!/
Hi! I was wondering how long the cookie dough would last in the fridge? Would you recommend putting the dough in the freezer after the 36 hours or more? Thanks!
The dough will last 3-5 days in the refrigerator. If you want to freeze it, it should last about 6 months.
This are incredible! My new favorite. I didn’t have cake flour so I used the cornstarch substitution method and they came out fantastic.
Hi did you use room temperature or cold butter & eggs? Just curious as I’ve seen cookies specify certain temperatures. Thanks!!
Room temperature.
These are amazing! Thank you for including the weights for your ingredients. I’m curious to know if you measure or weigh your ingredients? I was also wondering what you use for coarse salt in the ingredients list. I wasn’t sure if this meant Kosher. I used regular table salt with good results. I didn’t have flaked sea salt but sprinkled some fine sea salt on. Do you flatten your dough balls down before sprinkling them? Thanks for sharing!
I didn’t but you definitely can. So glad you enjoyed them.
These tasted great but came out flat, thin and crispy instead of thick like in pic. What did I do wrong? I didn’t have bread flour, only cake flour. So I used all purpose instead of bread flour. Would that be the problem?
Yes, you’ll want to use cake and bread flour for this recipe. You can always follow my chocolate chip cookie recipe on the site too if you only have all purpose flour.
These are by far the best chocolate chip cookies I have ever made. I used cake flour and AP flour as I didn’t have bread flour in my pantry. I will make them again with the cake and bread flours, but honestly can those be ever better? They are certainly worth the 36 hours. I froze some of the dough after the 36 hours, and then let it come to room temp 2 weeks later, baked those at 375 F for 11 mins. perfection!
Hello Sabrina,
What if I have the cake flour but not the bread flour? Should I substitute all the flour for all purpose flour + Cornstarch or should I use the cake flour and somehow substitute the bread flour?
Thank you 🙂
I haven’t tested it but I probably would substitute the bread flour for all purpose and still use the cake flour. I’d love to know how it turns out. Good luck!
I would like to make with Cake Flour and AP Flour (no bread flour). Can you tell me how to substitute?
You can substitute the bread flour for AP flour. It might change the texture just a bit but it’s a 1:1 substitute. Good luck!
After resting the dough for 24-36 hours, do you let it come to room temperature/soften up before baking or scoop and bake straight out of the refrigerator.
I baked them straight out of the fridge. Enjoy!
Hi Sabrina,
I would love to give this cookie a try!
could I please have the measurement in gram?
thank you!!
You should be able to click on the metric link below the ingredient list in the recipe card and it’ll adjust the recipe for you. Hope this helps.
What. An i do if i dont have cake flour?
You can substitute by using 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour in this recipe. Hope this helps!
I’ve made these a couple times now. Tonight, we decided to compare the Original JT recipe to the same recipe with AP flour instead of the bread/cake flour combo. I measured by weight so every thing was identical. Both turned our great but the original recipe produced a more consistently round cookie and it has a more hearty texture that makes it perfect for dunking in milk or using for ice cream sandwiches. The AP version spread more which gave the cookies a slightly chewer texture, which I prefer for a stand alone CC cookie. You really can’t go wrong with either version. This is an excellent recipe.
Awesome! Thanks for the feedback.
Can we use regular flour instead of cake flour and bread flour? How is it different if you could please explain. Thanks
If you use regular flour, you will want to substitute 2 tbsp of flour with cornstarch for every cup of flour called for. Cake flour has a lower protein content (protein content turns into gluten) so it is a lighter, spongier affect. The cornstarch sifted into the regular flour will keep it from forming too much gluten. Hope this helps!
These are fantastic. My favourite “basic” chocolate chip cookie!
I let the warm for 1-2 hours out of the fridge before baking.
I also leave the dough for 3 nights and find them even better then 36 hours!
Is there a reason this would turn out very flat? I made everything according to recipe and refrigerated for 36 hours and put on the cookie sheet cold from the fridge. I made a cookie recipe years ago that I lost with cake flour and bread flour and they weren’t flat. These taste great mine just don’t look like yours in the picture. Yours aren’t flat. Thanks!
Oh no! I’m so sorry that happened. Usually when that happens, the leavening agent is either expired or has turned. I would check that and try it again. Glad it tasted good though!
It would be corstarch, if you used “diy cake flour”
I am curious what happens if chocolate is less than 60%. Is it just a matter of personal taste? I also prefer milk chocolate.
Thanks
Nothing really, that’s just the recommendation of the chocolate from the original recipe. You can use whatever chocolate you prefer. 🙂
I wanted to say thank you so much for posting this recipe. I’ve been on the search for a good choc chip (just made Alton Brown’s – wasn’t quite right) and this one is truly perfect. I feel like I’ve just been gifted a family heirloom!
I did make two changes – I ran out of cake flour, so I substituted all purpose with a tablespoon of cornstarch, and I chopped up 70 percent dark Lindt bars instead of disks. But everything else stayed the same.
I did sneak bake a cookie after 30 minutes of resting but found the flavor to be one dimensional compared to the full rest. Definitely benefits from the full 36 hours.
This will be my only choc chip recipe from now on. Thanks again 🙂
I’m so glad you love it! I know it’s so hard to wait but glad you found that it was well worth it.
Made these for a famous band’s manager who travels the world and he said, “These are the best chocolate chip cookies I’ve ever had!”
Also made these as a bday gift for my superstar of a little brother. He shared them around the table and EVERYONE loved them.
Thank you for sharing this recipe!
How awesome! So glad everyone loved them.
In the list of ingredients, it says: 1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see note). Where is or what is the “note” we are supposed to refer to?
Sorry for the confusion. The “note” is actually referring to the “tools used” section. I linked the Bittersweet Chocolate feves that I used.
Is the dough supposed to stay soft during the resting period?
It’s refrigerated during the resting period so it will get firmer.
This is the best chocolate cookie recipe EVER!! I picked 4 recipes this year and hands down this was by far the best one -I chilled the dough for 30 hours!
Yay!!
Super delicious! and oddly, after I made the dough, I made 3 practice cookies just to see how they bake without resting. the flavor was amazing. Even better before (I think) than after letting it rest.
Question about baking times. I was using a friends commercial convection oven. If you make the cookie smaller, how much time do you usually adjust it? I sense I might have overcooked it just slightly by not reducing time for the portion you called for. Although they didn’t look done, they were still slightly crisp.
Every oven is different so really only you would know by looking but I would say if they’re smaller, start checking 2 minutes earlier.
So glad you enjoyed them!
I’ve been having trouble finding feves. Finally did. However, I made the dough without the chocolate and it’s been in the fridge for 48 hours. Can I take the dough, add the chocolate, then bake? Will the 48 hours negatively affect the cookie – or adding the chocolate just before cooking?
I’ve never tried it but I would think it would still work. I’d love to know how it turns out, thanks!
Hi, Must you let the cookies come to room temperature after refrigerating?
No, you still want them cold.
Thanks for the recipe (especially for including the weights of the ingredients!) What temperature, and how long did you bake the frozen balls for?
If you are baking from frozen, I would say give them 1-2 extra minutes in the oven and yes at the same temperature!(and watch them like a hawk the last minute to make sure they don’t over-brown. ?
Can I add walnuts or macademia nuts?
Yes! Absolutely. Add a cup of chopped nuts of your choice 🙂