Chocolate Chip Cookies Adapted from Jacques Torres
Indulge in the ultimate cookie experience with these irresistible Chocolate Chip Cookies adapted from Jacques Torres’ renowned recipe. Crafted with a unique blend of cake flour and bread flour for a perfectly tender yet chewy texture, these cookies are elevated with premium chocolate chunks or disks—ideally 60% cacao or higher—for pockets of rich, melty decadence. The recipe’s secret lies in the 24- to 72-hour refrigeration step, allowing the flavors to deepen and develop into bakery-quality perfection. A pinch of sea salt sprinkled on top adds a gourmet touch, balancing the sweetness with a hint of savory contrast. With crisp edges, a soft, gooey center, and a flavor that’s unmatched, these cookies are destined to become a household favorite. Perfect for sharing—or not!
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Recipe Information
Ingredients
- 2 cups Cake flour
- 1.67 cups Bread flour
- 1.25 teaspoons Baking soda
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Salt
- 1.25 cups Unsalted butter, softened
- 1.25 cups Light brown sugar, packed
- 1 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Chocolate chunks or disks (preferably at least 60% cacao)
- Sea salt, for sprinkling (optional)
Instructions
In a large mixing bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Fold in the chocolate chunks or disks using a spatula, ensuring they are evenly distributed throughout the dough.
Cover the dough with plastic wrap and refrigerate for at least 24 hours, or up to 72 hours. This resting period is essential for the best flavor and texture.
When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Scoop the dough into golf ball-sized mounds (about 3 tablespoons each) and place them on the prepared baking sheets, leaving about 3 inches of space between each cookie.
Sprinkle a pinch of sea salt on top of each cookie mound, if desired.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown but the centers are still soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
8398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 447.6 g | 574% | |
| Saturated Fat | 268.0 g | 1340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 6516 mg | 283% | |
| Total Carbohydrate | 1041.1 g | 379% | |
| Dietary Fiber | 60.4 g | 216% | |
| Total Sugars | 605.1 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 716 mg | 55% | |
| Iron | 48.1 mg | 267% | |
| Potassium | 3427 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
