Jacques Torres Chocolate Chip Cookie Recipe
A gourmet twist on the classic cookie, featuring a blend of bread flour and cake flour for a tender-chewy crumb, plus high-quality chocolate pieces for that signature melted goodness. These cookies stand out for their balanced sweetness, soft interior, and lightly crisp edges—perfect for any cookie lover seeking bakery-level results at home.
Ingredients
- 2 cups bread flour
- 1⅔ cups cake flour
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- 1¼ cups unsalted butter softened
- 1¼ cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups chocolate discs or large chocolate chips
Optional: ½ cup chopped nuts or ½ teaspoon espresso powder
Instructions
Prepare the Dry Ingredients:
- In a large bowl, whisk together 2 cups bread flour, 1⅔ cups cake flour, 1¼ teaspoons baking soda, and 1½ teaspoons kosher salt.
Cream Butter and Sugars:
- In a separate bowl, beat 1¼ cups unsalted butter, 1¼ cups light brown sugar, and 1 cup granulated sugar until light and fluffy (about 3-5 minutes).
Add Eggs and Vanilla:
- Beat in 2 large eggs, 1 extra egg yolk, and 2 teaspoons vanilla extract until just combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing gently until fully incorporated.
Fold in Chocolate:
- Fold in 2 cups of chocolate discs or chopped chocolate chunks evenly.
Chill the Dough (Optional):
- For best results, cover and refrigerate the dough for 24–36 hours. If you're in a rush, you can bake right away.
Shape and Bake:
- Preheat your oven to 350°F (175°C).
- Scoop dough into golf-ball-sized portions and place them on a parchment-lined baking sheet.
- Bake for 12–15 minutes (for smaller cookies) or 18–20 minutes (for larger cookies).
Cool and Serve:
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Enjoy warm or store in an airtight container.
Notes
For the full experience, let the dough rest up to 36 hours to intensify flavors. Also, consider sprinkling flaky sea salt on top before baking for a salt-sweet contrast.