Jacques Torres Chocolate Chip Cookies may be somewhat high maintenance, but you will NEVER taste a better, more buttery, salty, sweet cookie.
When it comes to Cookie Recipes, some are just special and worth the extra time and effort. You won’t regret it with these, but if you need a quicker chocolate chip fix, try Classic Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, or Cream Cheese Chocolate Chip Cookies.
Sabrina’s Legendary Jacques Torres Chocolate Chip Cookies Recipe
Jacques Torres Chocolate Chip Cookies are the best cookies you will ever try. EVER. This is no exaggeration. 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 fèves, 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.
Recipe Card
Ingredients
- 2 cups, minus 2 tablespoons (8 ½ ounces) cake flour
- 1 2/3 cups (8 ½ 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 ¼ cups) unsalted butter
- 1 ¼ cups (10 ounces) brown sugar
- 1 cup plus 2 tablespoons (8 ounces) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves , at least 60 percent cacao content (see note)
- sea salt
Instructions
- 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 3.5-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.
Nutrition
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Table of Contents
About this Recipe
The biggest difference from any recipe you have likely tried before? The time you let these cookies rest. The standard is to let them rest 36 hours (24 hours really being the minimum you should wait) and like a fine wine, these cookies really age wonderfully! 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.
Just please make them exactly as written the first time. And give them the time to mature… it really does make all the difference.
Frequent Questions
Chocolate fèves are simply flat circles of chocolate so they make more layers of chocolate goodness in the cookie.
The science behind these cookies and the resting period is that the butter in the recipe (and in any chocolate chip cookie recipe) coats the flour over time. The butter is a natural sort of force shield, preventing the flour from absorbing the eggs properly.
How to Serve and Store
- Serve: You’ll want to devour these cookies while still warm in the oven! However, they are still safe at room temperature as long as you need to serve them.
- Store: Seal in an airtight container. A plastic bag with extra air squeezed out is best, for up to 5 days.
- Freeze: It’s best to freeze cookie dough in the balls before baking. Seal in an airtight freezer safe bag up to 3 months. They can be baked from frozen, adding a minute or two to the baking time, watching carefully. Alternatively, thaw in the refrigerator overnight before baking as usual.
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Photos used in a previous version of this post.
I made up this recipe and the cookies were phenomenal! I’m not gonna lie, they were a lot of work! But definitely worth the time and labor. I did make some changes, additions actually. I added malted milk powder and dark rum. I also used 1/2 semi-sweet chocolate & 1/2 milk chocolate chips. After following the instructions precisely, I froze the dough for 24 hours (just because something came up). I will make them again, and will again use malted milk powder and rum. I will use not do the same thing with the milk chocolate chips next time, but haven’t yet made up my mind what I will do or what the ratio will be between semi-sweet and milk chocolate. This recipe makes a hecka lotta cookies, but they go fast! My younger daughter pronounced them the best cookies I had ever made.
Glad your family enjoyed the cookies Violet and thank you for the great review and feedback!