These Jacques Torres Chocolate Chip Cookies are my new go-to: perfectly crisp at the edges, chewy inside, and loaded with chocolate in every bite.
If baking is an expression of care, chocolate chip cookies are the sweetest reward. They’re a timeless favorite for good reason—simple ingredients come together to create something comforting and nostalgic. I grew up loving chocolate chip cookies, and over time I set out to find the very best recipe.
I tested many highly rated recipes, tweaking and learning as I went. Some were excellent, others merely good, but I kept searching for the ultimate cookie. After rounds of testing (and some extra pounds gained from quality control!), I landed on the New York Times recipe adapted from Jacques Torres. For me, it delivers the best balance of texture and flavor.
What Defines a Great Chocolate Chip Cookie?
There are countless chocolate chip cookie recipes online, and “best” is subjective. Some prefer soft and chewy, others crisp and crumbly. My household offers a range of tastes: I like cookies with crisp edges and a chewy center, while family members sometimes prefer a drier texture. Still, this Jacques Torres version hits the sweet spot for me.
Although the ingredient list looks familiar—flour, butter, sugar, eggs, leavening, and chocolate—the method makes a big difference. The right flour balance, chilling time, and chocolate choice all shape the final cookie. After research and many batches, I found that this recipe consistently produced the texture and flavor I wanted.
How to Make Jacques Torres’ Chocolate Chip Cookies
Start by creaming butter with light brown sugar and granulated sugar until pale and fluffy. Add eggs one at a time and stir in vanilla. In a separate bowl, combine cake flour, bread flour, baking soda, baking powder, and salt. Fold the dry ingredients into the wet until a soft dough forms, then add the chocolate pieces. I used Callebaut dark chocolate callets since chocolate discs are harder to find where I live.
The dough needs to rest in the refrigerator for 24–36 hours to develop deeper, more complex flavors. After chilling, portion the dough into mounds, sprinkle with flaky sea salt, and bake until the edges are golden and the center is set.
What Makes This Recipe Work?
This recipe produces cookies that are crispy around the edges and chewy through the middle, with a subtle caramel depth that strengthens after refrigeration. They keep well and don’t become soggy the next day. A sprinkle of flaky sea salt on each cookie brightens the chocolate and balances the sweetness.
These are large, chocolate-packed cookies with a satisfying contrast of textures. If you’re collecting chocolate chip cookie recipes, this is one to bookmark and try—you might find your search ends here too.
1. Two types of flour
Structure comes from flour, and this recipe uses both bread flour and cake flour. Bread flour has higher protein, which produces more gluten for a denser, chewier bite. Cake flour has lower protein, which keeps the cookie tender and delicate. The blend of the two creates the ideal balance—chewy yet soft. Substituting all-purpose flour changes the result, so follow the original flours for the first try.
2. Chill the dough
Chilling concentrates flavor as the dough slightly dries and the ingredients meld. It also lets gluten relax for crisper edges and a deeper color. While 24 hours yields good results, I prefer 48–72 hours for more pronounced flavor and chew. Don’t skip the chill—it’s essential to what makes these cookies special.
Make Smaller Cookies With This Recipe
I made two sizes. The original calls for 3.5 oz (100 g) mounds—about 1/4 cup—which bake into roughly 4.5-inch cookies. For smaller cookies, scoop 1.75 oz (50 g) mounds and reduce baking time to about 13 minutes. Both sizes are delicious; choose based on how large you like your cookies.
Below is a comparison photo of the smaller cookies (1.75 oz/50 g) and the original size (3.5 oz/100 g).
My search for the best chocolate chip cookie ended here. Serve one warm with a glass of cold milk for the classic pairing.
More Soft Cookies Recipes
If you enjoy soft cookies, try these other recipes:
- Biscoff Stuffed Cookies
- Alton Brown’s The Chewy Chocolate Chip Cookies
- Almond White Chocolate Matcha Cookies
- Soft Peanut Butter Cookies
- Soft and Chewy Oatmeal Cranberry Cookies
Jacques Torres Chocolate Chip Cookies
Ingredients
- 2 cups (240 gr) cake flour
- 2 cups (240 gr) bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/4 cup (282 gr) unsalted butter
- 1 3/8 cups (280 gr) light brown sugar
- 1 1/8 cups (227 gr) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 20 oz (570 gr) bittersweet chocolate disc 60% cacao
- Sea salt
Instructions
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In a large bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
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Using a mixer with a paddle attachment, cream the unsalted butter with light brown sugar and granulated sugar until pale and fluffy.
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Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
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Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate pieces until evenly distributed.
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Press plastic wrap against the dough and refrigerate for 24 to 36 hours. Dough can be refrigerated up to 72 hours.
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When ready to bake, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or nonstick mats.
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Scoop 3.5-ounce (100 g) mounds of dough onto the baking sheet, spacing them evenly. Turn any chocolate pieces that are protruding for a neat appearance. Sprinkle with sea salt and bake until golden brown, about 18–20 minutes. For smaller 1.75-ounce (50 g) cookies, bake about 13 minutes.
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Cool on the baking pans on a wire rack for 10 minutes, then transfer the cookies to the rack to cool completely.
Notes
For best flavor and texture, chill the dough 48–72 hours if possible.
I used callets because chocolate discs were difficult to find locally, and they work just as well.