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5.0 from 96 votes

Legendary Jacques Torres Chocolate Chip Cookies

Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better buttery, salty sweet cookie.

Prep Time
1 d 12 hrs
Cook Time
mins
Total Time
1 d 12 hrs 13 mins
Servings: 55 cookies
Calories: 150 kcal
Course: Dessert

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 ticks (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

    Cup of Yum
  1. In a bowl, combine the two flours, baking soda, baking powder and salt.
  2. 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.
  3. 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.
  4. 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.
  5. Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
  6. 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.
  7. Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36.
  8. Preheat your oven to 350 degrees F or 176C.
  9. Using a 2 tablespoon scoop, put them onto a baking sheet.
  10. Sprinkle the tops with sea salt. I love Maldon Sea Salt.
  11. Bake for 11-13 minutes.
  12. Let them cool for 5-10 minutes.
  13. Best enjoyed warm.
  14. This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
  15. 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.

Notes

  • Recipe from NY Times
  • NY Times

Nutrition Information

Calories 150kcal (8%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 3g (5%) Saturated Fat 3g (15%) Cholesterol 6mg (2%) Sodium 103mg (4%) Potassium 101mg (3%) Sugar 12g (24%) Vitamin A 10IU (0%) Vitamin C 0.1mg (0%) Calcium 44mg (4%) Iron 0.3mg (2%)

Nutrition Facts

Serving: 55cookies

Amount Per Serving

Calories 150

% Daily Value*

Calories 150kcal 8%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 3g 5%
Saturated Fat 3g 15%
Cholesterol 6mg 2%
Sodium 103mg 4%
Potassium 101mg 2%
Sugar 12g 24%
Vitamin A 10IU 0%
Vitamin C 0.1mg 0%
Calcium 44mg 4%
Iron 0.3mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.