Jacques Torres’ Ultimate Chocolate Chip Cookies

This recipe is undeniably the Best Chocolate Chip Cookie Recipe you will ever make! It incorporates a few masterful techniques, such as combining two unique types of flour and strategically aging the dough, which collectively make an immense difference. The result is a cookie that is perfect in every conceivable way—a true culinary masterpiece.

These acclaimed New York Times Chocolate Chip Cookies have not only captivated my family but have also dethroned the legendary Nestlé Toll House as our ultimate favorite. Whether it’s their impressively large size, their unbelievably chewy texture, or the subtle yet exquisite caramel undertones that emerge with every bite, Jacques Torres’ Secret Chocolate Chip Cookies stand out as a recipe you simply must experience. Prepare to have your expectations redefined!

Why You Must Make These Legendary Cookies

Embarking on the journey to bake these cookies is more than just following a recipe; it’s an experience that yields unparalleled satisfaction. Here’s why these aren’t just any chocolate chip cookies—they’re the ones you’ll return to again and again:

• Unanimous Approval: My husband, a connoisseur of all things sweet, adores these cookies so much that he genuinely offered to buy me a larger stand mixer just so I could produce more batches! After his first couple of cookies, he declared them the best chocolate chip cookie recipe he had ever tasted. This sentiment was echoed by my knitting friends, who graciously (and enthusiastically) served as taste-testers, confirming their superior quality.
• Exceptional Size and Flavor: These are not your average bite-sized treats. They are generously proportioned, bakery-style cookies, each packed with an abundance of premium chocolate. The innovative method and unique combination of ingredients, while a bit unconventional, culminate in truly outstanding results that elevate them far beyond typical homemade cookies.
• A Culinary Revelation: From the moment you take your first bite, you’ll understand the hype. The depth of flavor, the perfect balance of sweetness, and the satisfying texture create a memorable culinary experience. These cookies aren’t just good; they’re an event.

The Secrets to Jacques Torres’ Chocolate Chip Cookies Perfection

What sets Jacques Torres’ New York Times Chocolate Chip Cookies apart from the multitude of recipes out there? It comes down to three fundamental, yet ingenious, secrets that contribute to their legendary status:

• The Dual Flour Approach: Unlike most recipes that rely solely on all-purpose flour, this recipe employs an unusual yet brilliant combination of bread flour and cake flour. This strategic blend is crucial for achieving the perfect balance of chewiness and tenderness. Bread flour, with its higher protein content, provides structure and a satisfying chew, while cake flour, lower in gluten, ensures a delicate, melt-in-your-mouth texture.
• Premium Chocolate Selection: These cookies are generously studded with chocolate, but not just any ordinary chocolate chips. For the authentic experience, the recipe calls for high-quality chocolate discs (also known as feves or baking wafers). These melt more evenly and create luscious pockets of molten chocolate throughout the cookie, contributing to both texture and intense flavor. While standard chocolate chips can be used in a pinch, investing in quality chocolate discs, often found at specialty stores like Sur la Table or Williams-Sonoma, truly elevates the cookie.
• The Art of Dough Aging: Perhaps the most unconventional, yet vital, secret is the extended chilling time for the dough. This isn’t merely about preventing spread; it’s about allowing the flavors to deepen and meld. An overnight chill is the minimum recommendation, but for truly transformative results, chilling the dough for up to 72 hours is highly encouraged. This patient waiting period is where the magic truly happens, developing those delicious caramel undertones that make these cookies so special.

Ingredient Spotlight: What Makes These Cookies Shine

Each ingredient in this best chocolate chip cookie recipe plays a pivotal role in achieving its extraordinary flavor and texture. Understanding their function is key to mastering these cookies.

• Butter (Room Temperature): Always use unsalted butter to control the salt content precisely. Having your butter at room temperature is critical for proper creaming with the sugars, creating a light and airy base for the dough.
• Granulated Sugar & Brown Sugar: This recipe utilizes a perfect blend of both. Granulated sugar contributes to crisp edges and overall sweetness, while brown sugar, with its molasses content, adds moisture, chewiness, and those irresistible caramel notes. Its slight acidity also aids in the cookie’s rise.
• Eggs (Room Temperature): Large eggs are essential, and bringing them to room temperature ensures they emulsify better with the butter and sugar mixture, resulting in a smoother, more uniform dough.
• Cake Flour: Found in the baking aisle, cake flour has a lower protein content than all-purpose flour. This reduction in gluten development leads to a more tender, delicate cookie crumb, preventing a tough texture. If you can’t find it, a simple homemade substitute can be made (see below).
• Bread Flour: Contrasting with cake flour, bread flour has a higher protein content, which develops more gluten. This provides the necessary structure and chewiness that prevents the cookies from being overly crumbly, contributing to the signature “chewy” characteristic. I personally prefer King Arthur brand for both cake and bread flour for consistent results.
• Salt: The amount of salt is crucial for balancing the sweetness and enhancing the overall flavor. If you’re using unsalted butter, I recommend increasing the salt from 2 teaspoons to 1 tablespoon for optimal taste.
• Baking Powder & Baking Soda: Both leavening agents are required for the perfect rise and spread. Baking soda reacts with the acidic brown sugar, while baking powder provides additional lift. Always ensure your baking powder is fresh; test it by adding a spoonful to hot water – it should bubble vigorously. If it doesn’t, it’s time for a new can.
• Real Vanilla Extract: Do not skimp on quality here. Real vanilla extract, such as the Nielsen-Massey brand, offers a complex, aromatic depth that artificial vanilla cannot replicate. It’s a subtle but vital flavor enhancer.
• 60-percent Chocolate Semisweet or Bittersweet Chocolate Discs (Feves or Wafers): This is arguably the most significant ingredient for achieving the iconic Jacques Torres taste and texture. You’ll need 2 pounds for a full batch. These premium chocolate forms melt more evenly and create distinct pockets of rich, gooey chocolate. While semisweet chocolate chips can be substituted, the discs provide a superior experience. Brands like Guittard offer excellent versions, often available at specialty kitchen stores or online.

The Legend of the NYT Cooking Chocolate Chip Cookies

For years, Nestlé Toll House chocolate chip cookies (without nuts, of course!) were the undisputed gold standard in the Berg household. I meticulously tried countless recipes touted as the “best” or “ultimate,” yet none ever came close to replacing our family favorite—until the fateful day I discovered this incredible NYT Cooking Chocolate Chip Cookies recipe. When this phenomenal recipe first graced the pages of The New York Times in 2008, it ignited a massive buzz among food enthusiasts and home bakers alike. It wasn’t just another cookie recipe; it was a revelation.

The ingredient list alone hinted at something extraordinary: a full pound of rich butter, the unique combination of cake flour and bread flour, and a generous two pounds of high-quality chocolate discs. This luxurious blend culminates in absolute perfection. The dough, scooped into giant mounds, bakes into magnificent, bakery-sized cookies boasting a superb texture that is both wonderfully chewy and exquisitely tender. I vividly recall my youngest child’s impatience; he simply couldn’t wait for the cookies to cool, sinking his teeth into the still-gooey, molten chocolate with pure delight.

Mastering the Method: How to Make the BEST Chocolate Chip Cookie Recipe

Achieving the legendary status of these homemade chocolate chip cookies involves more than just assembling ingredients; it’s about understanding and executing key techniques:

• Choosing Your Chocolate Wisely: When I first began baking these, I used three bags of standard semi-sweet morsels. While still delicious, the true magic unfolds with high-quality chocolate discs, also known as chocolate feves depending on the brand. I finally sourced Guittard Chocolate Discs, and the difference was remarkable. However, don’t let the search for discs deter you; feel free to use regular chocolate chips if they are more accessible. The cookies will still be incredibly tasty!
• The Flour Power Duo: The combination of cake flour and bread flour is a cornerstone of this recipe’s success. Both can be found at most well-stocked supermarkets. This specific blend is a primary reason why these are often hailed as the BEST chocolate chip cookies.
• PRO-Tip: Homemade Cake Flour: If cake flour isn’t readily available, you can easily make your own. This is a trick I used as a teenager! For every one cup of cake flour required, measure out one cup of regular all-purpose flour. Remove two tablespoons of the all-purpose flour and replace them with two tablespoons of cornstarch. Sift this mixture a couple of times to ensure even distribution, then use as directed in the recipe. This process reduces the gluten content, mimicking commercial cake flour.
• The Essential Chill Time: These homemade chocolate chip cookies develop profound caramel undertones with a 72-hour chilling period. However, we often struggle with such patience when incredible chocolate is involved! Aim for at least an overnight chill, but genuinely try to extend it. This rest period allows the flours to fully hydrate, preventing dry cookies, and, more importantly, permits the complex flavors to deepen and mature, creating an unparalleled taste profile. You absolutely want to make a batch of the famous Jacques Torres’ Secret Chocolate Chip Cookies!

Keys to Making Unforgettably Chewy Chocolate Chip Cookies:

To recap and ensure you achieve cookies that are superior to even the classic Nestlé Toll House, keep these critical points in mind:

• PRO-Tip: The Flour Combination is King: Always use the specified blend of bread flour and cake flour. (In a rare pinch, pastry flour can substitute cake flour, but note the protein difference in the recipe card).
• PRO-Tip: Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This facilitates optimal mixing and creates a smooth, cohesive dough.
• Elevate Your Chocolate: Opt for high-quality chocolate discs or feves instead of standard chocolate chips. A premium brand is key for superior melting and flavor. I’ve also had incredible results with Scharffen Berger’s Baking Chunks—they are simply divine! However, if only regular chocolate chips are on hand, they will certainly work.
• PRO-Tip: The Right Mixing Attachment: Mix the dough using the paddle attachment on your stand mixer. The whisk attachment incorporates too much air, which can lead to a cakier texture. The paddle mimics hand mixing, preserving the dough’s density for maximum chewiness.
• PRO-Tip: Embrace the Chill: Cover and refrigerate the dough for at least overnight, ideally for 72 hours. This extended chill is paramount for flavor development and a consistent chewy texture. Patience is rewarded!
• Go Big or Go Home: These cookies are meant to be substantial. Use your largest cookie scoop—a ¼ CUP of dough per cookie is recommended. This yields impressive, bakery-style results.
• Do Not Overbake: This is crucial for chewiness. Pull the cookies from the oven when their edges are lightly browned but their centers still appear soft, even slightly underdone. They will continue to set and firm up on the hot baking sheet due to carryover heat.

Frequently Asked Questions About Chocolate Chip Cookies

Explore More Irresistible Cookie Recipes

If you’ve fallen in love with these chocolate chip cookies, you’ll surely enjoy these other delightful cookie creations from my kitchen:

• Better Than Brownies Chocolate Cookies from Brown Eyed Baker
• Killer Chocolate Chip Cookies
• Classic Chocolate Peanut Butter No-Bake Cookies
• Flourless Chocolate Cookies
• Chocolate Chip Caramel Butter Bars
• Double Chocolate Chip Cookies
• Dark Chocolate Pudding Cookies
• Triple Chocolate Fudge Cookies
• Quadruple Chocolate Cookies
• More Cookie Recipes to satisfy every craving!

This exceptional recipe was first shared in June 2010. Photos and text were comprehensively updated in 2021 to provide the most current information and best possible baking experience.

The Recipe:

Jacques Torres’ Secret Chocolate Chip Cookies Recipe

Prep Time
20 minutes

Cook Time
20 minutes

Total Time
40 minutes

Yield
36 large cookies

Jacques Torres’ Secret Chocolate Chip Cookies, the legendary recipe popularized by the New York Times, offers an unparalleled baking experience.

Ingredients

• 1 pound unsalted butter (room temperature)
• 1 ¾ cups granulated sugar
• 2 ¼ cups light brown sugar, packed
• 4 large eggs (room temperature)
• 3 cups plus 2 tablespoons cake flour*
• 3 cups bread flour
• 1 tablespoon salt (if using unsalted butter; use 2 teaspoons if using salted butter)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon real vanilla extract
• 2 pounds 60-percent chocolate semisweet or bittersweet chocolate discs, feves, or premium morsels

Instructions

1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the softened butter and both sugars until light and fluffy.
2. Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated. Reduce the mixer speed to low and gradually add the cake flour, bread flour, baking powder, baking soda, and vanilla extract; mix until just combined and no dry streaks of flour remain.
3. Gently fold in the chocolate discs (or chips) by hand using a spatula, ensuring they are evenly distributed throughout the dough.
4. Cover the dough tightly with plastic wrap and refrigerate for a minimum of overnight, or ideally for up to 72 hours, to allow flavors to develop.
5. Approximately one hour before baking, remove the dough from the refrigerator to allow it to come slightly closer to room temperature.
6. Preheat your oven to 350ºF (175ºC). Line several baking sheets with parchment paper and set them aside.
7. Using a 2-ounce scoop (which is about ¼ cup) for generously sized cookies, or a medium scoop (1 ½ tablespoons) for smaller cookies, scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake until the edges are lightly golden brown but the centers still look soft and slightly undone. This will be about 18-20 minutes for larger cookies and 12-15 minutes for smaller cookies. Let the cookies cool slightly on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.

Notes

Yields 26-36 large cookies or approximately 100 smaller cookies. (Warning: if you’re my sister, Katie, it might yield 300 cookies and take you all night to bake!)

Always have your butter and eggs at room temperature for seamless incorporation and optimal dough consistency.

For the chewiest, non-cakey cookies, always use the paddle attachment, not the whisk, to mix the cookie dough.

*If you only have pastry flour, it can be used in place of cake flour in a pinch. However, please note that the protein percentages in these two flours differ, and cake flour was specifically used in the original recipe for its unique tenderizing properties.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• Smithcraft Stainless Steel Measuring Cups Set
• Silicone Spatulas
• 7 qt Pro Line KitchenAid Mixer
• Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• USA Pan Bakeware Half Sheet Pan
• ¼ cup stainless steel scoop

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving:
Calories: 291Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 316mgCarbohydrates: 37gFiber: 1gSugar: 27gProtein: 3g

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