Jacques Torres Chocolate Chip Cookies
These famous Jacques Torres cookies have crisp edges, chewy centers, rich bittersweet chocolate, and flaky sea salt.
Servings: 18 cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ¾ teaspoon salt
- 1 ¼ cup softened unsalted butter
- 1 ¼ cup packed light brown sugar
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ¼ pound bittersweet chocolate discs at least 60% cocoa
- flaky sea salt for topping
Instructions
- Sift 2 cups minus 2 tablespoons cake flour, 1 ⅔ cups bread flour, 1 ½ teaspoons baking powder, 1 ¼ teaspoons baking soda, and ¾ teaspoon salt together in a medium bowl and set aside.
- Add 1 ¼ cup softened unsalted butter, 1 ¼ cup packed light brown sugar, and 1 cup + 2 tablespoons granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for about 5 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add 2 large eggsone at a time, to the butter mixture, mixing well between each addition. Add 1 tablespoon vanilla extract and mix well.
- Add the flour mixture to the butter mixture and mix on low speed until fully incorporated. Scrape down the sides and bottom of the bowl to ensure everything is combined.
- Fold 1 ¼ pound bittersweet chocolate discs into the dough, then cover and refrigerate for at least 24 hours, or up to 72 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit and line a couple of baking sheets with parchment paper.
- Portion the chilled dough into 3-ounce portions and place on the baking sheets, leaving at least 3 inches between them. Sprinkle the tops with flaky sea salt, then bake for 18-20 minutes, until the edges are golden brown. The center of the cookie will look quite underbaked.
- Let the cookies sit on the baking sheet for 10 minutes to continue baking before transferring them to a cooling rack.
Notes
Leftover Instructions
- Fridge: Store the dough covered in the refrigerator for up to 72 hours before baking. Store baked cookies in an airtight container at room temperature for up to 3 days.
- Freezer: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.
- Make Ahead: Chill the dough for at least 24 hours before baking. For the best flavor and texture, let it rest for 48–72 hours.
Nutrition
Calories: 557kcal | Carbohydrates: 74g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 226mg | Potassium: 250mg | Fiber: 3g | Sugar: 41g | Vitamin A: 440IU | Calcium: 65mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
