Jacques Torres Chocolate Chip Cookies (Famous NYC Recipe Copycat)

If you’ve ever visited New York City, chances are you’ve heard of the legendary Jacques Torres Chocolate Chip Cookies. Known for their giant size, gooey centers, and layers of rich chocolate, they’re often called the best chocolate chip cookies in the world.

But here’s the good news: you don’t have to travel to New York to enjoy them. With the right technique, ingredients, and a little patience, you can make bakery-style Jacques Torres cookies at home — and they’ll taste every bit as decadent as the originals.

In this guide, we’ll break down exactly what makes these cookies so special, step by step. You’ll also get expert baking tips, storage methods, and delicious variations so you can master the art of the perfect cookie.

Why These Cookies Are So Special

Unlike standard chocolate chip cookies, Jacques Torres uses a few unique tricks to create bakery magic:

• Two Types of Flour – A mix of bread flour and cake flour creates the ideal balance of chewy + tender.
• Chocolate Discs Instead of Chips – Flat chocolate “feves” (or chunks) melt into gorgeous layers instead of staying in small chips.
• Chilled Dough – Resting for at least 24 hours deepens flavor and controls spread.
• Generous Size – Each cookie weighs about 3–3.5 ounces, giving that signature bakery look.
• Flaky Sea Salt Finish – A sprinkle of Maldon or sea salt balances sweetness and elevates flavor.

Ingredients You’ll Need

Here’s what goes into these gourmet cookies:

• Cake Flour (2 cups) – Adds softness and light texture.
• Bread Flour (1 ⅔ cups) – Adds chewiness and structure.
• Baking Soda + Baking Powder – The double lift keeps cookies thick but tender.
• Unsalted Butter (1 ¼ cups) – High-quality butter makes a difference.
• Light Brown Sugar (1 ¼ cups) – For rich caramel notes.
• Granulated Sugar (1 cup + 2 tbsp) – Balances sweetness and crisp edges.
• Large Eggs (2) – Room temperature for even mixing.
• Pure Vanilla Extract (2 tsp) – Enhances flavor.
• Chocolate Discs or Chunks (1 ¼ lbs) – Aim for 60–70% cacao.
• Flaky Sea Salt – To sprinkle on top after baking.

Ingredient Tips & Substitutions

• No bread flour? Use all-purpose, but cookies will be less chewy.
• Can’t find chocolate feves? Use chopped high-quality bars instead.
• Want extra gooeyness? Swap in some milk chocolate chunks.

Step-by-Step Instructions

Step 1: Make the Dough

1. In a medium bowl, whisk flours, baking soda, baking powder, and salt. Set aside.
2. In a stand mixer, cream butter and both sugars for 3–5 minutes until pale and fluffy.
3. Add eggs one at a time, mixing well. Stir in vanilla.
4. Reduce speed and slowly add dry ingredients until just combined.
5. Gently fold in chocolate discs with a spatula. Do not overmix.

Step 2: Chill the Dough

• Cover bowl with plastic wrap and refrigerate for at least 24 hours (up to 72).
• This step is crucial: it hydrates the flour, enhances flavor, and prevents cookies from overspreading.

Step 3: Shape & Bake

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Scoop dough into large balls (about 3.5 oz each).
3. Place on baking sheet at least 3 inches apart.
4. Bake 15–18 minutes, until edges are golden but centers still soft.
5. Remove and sprinkle lightly with flaky sea salt.

Step 4: Cool & Serve

• Let cookies rest on the pan 5–10 minutes before transferring to a rack.
• Serve slightly warm for the ultimate gooey bite.

Pro Tips for Perfect Cookies

• Weigh ingredients for accuracy — Jacques’ recipe relies on precision.
• Don’t skip chilling — it’s the #1 reason for bakery-level results.
• Bake in batches — overcrowding pans makes cookies steam, not crisp.
• Pull early — cookies continue baking on the hot pan even after removal.
• Salt at the end — adding flaky sea salt after baking prevents melting and adds crunch.

Jacques Torres Chocolate Chip Cookies

Famous New York bakery-style cookies 🍪 — gooey centers, crispy edges, and layers of rich chocolate chunks. Make Jacques Torres’ world-renowned chocolate chip cookies at home with this copycat recipe!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 18 minutes mins

Total Time 1 day d

Servings: 18 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Dry Ingredients

• 2 cups cake flour
• 1 2/3 cups bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp salt

Wet Ingredients

• 1 1/4 cups unsalted butter softened
• 1 1/4 cups light brown sugar
• 1 1/8 cups granulated sugar (1 cup + 2 tbsp)
• 2 large eggs
• 2 tsp vanilla extract pure

Mix-ins

• 1 1/4 lbs chocolate discs 60–70% cacao
• flaky sea salt for sprinkling

Equipment

• Stand mixer
• Mixing bowls
• Measuring cups and spoons
• Parchment paper
• Baking sheet
• Wire cooling rack

Method

 

1. In a bowl, whisk together cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
2. In a stand mixer, cream together butter, brown sugar, and granulated sugar for 3–5 minutes until light and fluffy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
4. Gradually add dry ingredients and mix until just combined. Fold in chocolate discs with a spatula.
5. Cover the bowl and refrigerate dough for at least 24 hours (up to 72 hours).
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop dough into 3.5 oz balls and place 3 inches apart on baking sheet.
8. Bake for 15–18 minutes until edges are golden but centers remain soft.
9. Remove from oven, sprinkle with flaky sea salt, and let cool on pan 5–10 minutes before transferring to a wire rack.

Notes

For bakery-style cookies, don’t skip the chilling step. The longer the dough rests, the deeper the flavor and chewier the texture.

Storage & Freezing

• Room Temperature – Store in an airtight container up to 3 days.
• Freezer (Dough) – Scoop dough balls, freeze on tray, then store in freezer bag up to 2 months. Bake from frozen (add 2 minutes).
• Freezer (Baked) – Wrap cooled cookies individually and freeze up to 1 month.

Variations to Try

• Nutty Twist – Add chopped walnuts or pecans.
• Double Chocolate – Replace ½ cup flour with cocoa powder.
• Espresso Kick – Stir in 1 tsp espresso powder to deepen chocolate flavor.
• Peanut Butter Swirl – Drizzle melted peanut butter over warm cookies.

Troubleshooting Common Mistakes

• Cookies Spread Too Much → Dough wasn’t chilled long enough.
• Too Dry → Overbaked or too much flour. Weigh flour instead of scooping.
• Not Chewy → Bread flour missing or swapped for all-purpose.
• Bitter Flavor → Chocolate percentage too high; stick to 60–70%.

FAQ

Q: Do I really need both bread and cake flour?
Yes. Bread flour gives chew, while cake flour gives tenderness. It’s the combo that makes them special.

Q: Can I bake without chilling the dough?
Technically yes, but they won’t have the same depth of flavor or bakery thickness.

Q: How do I make them smaller?
Just scoop smaller dough balls and bake 2–3 minutes less.

Q: What’s the best chocolate to use?
Jacques recommends Valrhona feves, but any high-quality chocolate bar chopped into discs will work.

Final Thoughts

These Jacques Torres Chocolate Chip Cookies are worth every ounce of effort. They’re rich, gooey, chewy, and indulgent — everything a cookie should be. Once you bake them, you’ll understand why they’re considered the gold standard of chocolate chip cookies.

So grab your mixing bowls, some good chocolate, and give yourself (and your loved ones) the gift of a cookie that’s truly unforgettable. 🍪✨