Jacques Torres Chocolate Chip Cookie Recipe
The famous cookie with a tender center and crisp edges, packed with premium chocolate — an iconic treat that’s surprisingly easy to make.
Equipment
- Mixing bowls (1 large, 1 medium)
- Whisk
- Stand mixer or hand mixer
- Parchment-lined baking sheet
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour
- 1⅔ cups cake flour
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2 sticks 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 1¼ cups light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 pound high-quality chocolate discs or chips
(Optional) ½ cup chopped nuts or extra flavor add-ins
Instructions
- Whisk together the flours, baking soda, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Slowly blend in the flour mixture until just combined.
- Fold in chocolate discs or chips (and nuts, if using).
- Chill the dough for at least 24 hours (up to 72 hours) in the refrigerator.
- Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet.
- Bake 12–15 minutes, or until edges are golden and centers look slightly underdone.
- Cool on the sheet briefly, then move cookies to a wire rack to cool completely.
Notes
- For best flavor, chill the dough for 24–72 hours.
- This is a sweet indulgence, so enjoy in moderation.
- Always handle raw ingredients safely—wash hands and sanitize surfaces to follow good food safety practices.