These world-famous Jacques Torres Chocolate Chip Cookies are rich, chewy, and indulgent—with melty chocolate chunks throughout and an optional layer of chocolate brushed on the bottom for extra decadence. Originally published in The New York Times, this recipe has earned thousands of 5-star reviews and is considered one of the best chocolate chip cookie recipes ever created.
You may have spotted Jacques baking these beauties on The Rachael Ray Show or Good Morning America—and his signature trick of adding melted chocolate to the bottom of each cookie takes them from amazing to unforgettable.
The best part? While you can buy them online, baking a fresh batch at home is far more affordable (and you’ll end up with 18 giant cookies instead of just six for the same price!).
Why You’ll Love These Cookies
✨ Extra Indulgent – Chocolate chunks in the dough PLUS a coating of chocolate on the bottom.
✨ Rich Flavor – A long chill time deepens the flavor and creates the perfect chewy texture.
✨ Easy (with patience!) – While the dough does require chilling, the actual steps are simple.
Expert Tips from Jacques Torres
- Use two types of flour. A blend of bread flour and cake flour gives the dough elasticity and the cookies their iconic chewy texture.
- Choose high-quality chocolate. Jacques uses large chocolate discs with 60–70% cacao. At home, you can use chopped bittersweet chocolate bars, chocolate chunks, or quality dark chocolate chips.
- Chill the dough. Letting the dough rest for 24–48 hours makes a big difference in flavor. (Pro tip: scoop the dough into balls before chilling to make baking easier!)
- Add a sprinkle of sea salt. A pinch of flaky sea salt on top enhances the chocolatey richness.
- Bake on light pans. Light-colored baking sheets help prevent over-browning.
Ingredients
- Flour – 2 cups cake flour (minus 2 tbsp) + 1 ⅔ cups bread flour
- Leavening – Baking soda & baking powder
- Butter – 2 ½ sticks, softened
- Sugar – 1 ¼ cups light brown sugar + 1 cup granulated sugar
- Eggs – 2 large
- Vanilla – 2 tsp pure extract
- Chocolate – About 1 ¼ pounds bittersweet (60–70% cacao) chocolate bars, chunks, or chips
- Sea Salt Flakes – For sprinkling
- Extra Chocolate (Optional) – About 10 oz melted bittersweet chocolate for brushing the bottoms
Step-by-Step Instructions
1. Prepare the Chocolate
Chop chocolate bars into large chunks. Set aside.
2. Make the Dough
In a medium bowl, sift together the flours, baking powder, baking soda, and salt.
Using a stand mixer, beat butter and sugars until light and fluffy (about 5 minutes).
Add eggs one at a time, then mix in vanilla.
On low speed, add dry ingredients and mix just until combined. Fold in chocolate chunks.
3. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for 24–36 hours (up to 72 hours).
💡 Tip: Scoop into cookie dough balls before chilling to make baking easier.
4. Bake the Cookies
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop large balls of dough (about 3.5 oz each—golf ball size).
Sprinkle with sea salt and bake for 16–18 minutes, until golden but soft in the center.
5. Optional Chocolate Coating
Melt 10 oz bittersweet chocolate. Spread a thin layer on the bottoms of cooled cookies.
Place on parchment until the chocolate sets.
Storage
- Room Temp: Store in an airtight container for up to 3 days.
- Freeze: Dough balls can be frozen and baked straight from the freezer (just add 2 minutes to bake time).
Frequently Asked Questions
Do I really need two types of flour?
Yes! The bread flour provides chewiness, while cake flour keeps them tender.
Can I skip the chilling step?
Technically yes, but chilling is what makes these cookies bakery-style in flavor and texture.
Why are the flour measurements so specific?
Cake flour and bread flour weigh differently—this recipe balances both perfectly for texture.
Final Thoughts
These Jacques Torres Chocolate Chip Cookies aren’t your average chocolate chip cookies—they’re bakery-level, indulgent, and worth every minute of patience. Whether you keep them classic or add the chocolate-dipped bottom, you’ll see why this is one of the most beloved cookie recipes in the world.