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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!
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 1 day
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.