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The biggest stack of chocolate chip cookies.
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5 from 9 votes

Jacques Torres Chocolate Chip Cookies Recipe

With pools of rich, dark chocolate, these Jacques Torres’ Chocolate Chip Cookies are large in size, in flavor and in melty, chocolatey goodness.
Prep Time20 minutes
Cook Time20 minutes
Chill Time3 days
Total Time3 days 40 minutes
Course: All Recipes, Dessert, Snacks
Cuisine: American
Keyword: cereal cookies, chocolate, chocolate chip cookies, finger foods, jacques torres chocolate chip cookies, jacques torres cookies
Servings: 18
Calories: 475kcal
Author: Kimberlee Ho


  • 2 cups cake flour minus 2 tablespoons
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • 1 1¼ cups unsalted butter room temperature
  • 1 ¼ cups light brown sugar packed
  • 1 cup granulated sugar + 2 tablespoons
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
  • flaky sea salt


  • In a medium bowl, sift together cake and bread flours, baking soda, baking powder and salt. Set aside
  • Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla.
  • Reduce speed of mixer to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  • Drop chocolate pieces in and incorporate them without breaking them, as much as possible.
  • Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Using a large ice cream scoop, scoop six 3-½ ounce portions of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
  • Sprinkle lightly with sea salt, if using, and bake until golden brown, but still soft, 18 to 20 minutes.
  • Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  • Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin


  • Dough may be frozen for up to 3 months in a tightly sealed ziptop bag. I would recommend scooping dough into 3-½ ounce portions before freezing. Allow dough to thaw for about 15 minutes prior to baking. You want the dough to still be cool, as if it came out of the refrigerator, but not completely frozen
  • Baked cookies may also be frozen in a tightly sealed ziptop bag for up to 3 months. Warm in the microwave on 50% power for about 1 minute prior to serving
  • These cookies are best served straight out of the oven. However, they can be easily warmed in the microwave on 50% power for about 30 seconds prior to serving


Serving: 1serving | Calories: 475kcal | Carbohydrates: 56.8g | Protein: 4.9g | Fat: 25.7g | Saturated Fat: 15.1g | Cholesterol: 56.5mg | Sodium: 298.1mg | Fiber: 3g | Sugar: 34g