Perfect Jacques Torres Chocolate Chip Cookies with slightly crisp edges, chewy middles, and the best flavor! With my easy recipe you only need to chill the dough for 30 minutes! Try this wildly-popular chocolate chip cookie recipe for yourself. These are the best chocolate chip cookies ever! Make sure to try my white chocolate chip cookies too!
Homemade Jacques Torres Chocolate Chip Cookies
Everyone needs a perfect chocolate chip cookie recipe in their recipe book, and this is definitely mine. These are seriously one of the BEST Chocolate Chip Cookies Ever!
A few years ago there was quite a buzz on a popular recipe that the New York Times featured, it was a close adaptation to the Jacques Torres Chocolate Chip cookies. If you’ve ever had a Jacques Torres cookie then you can agree, they are some darn good cookies.
When I got all the ingredients ready for the NYT recipe, I realized two things. First off, I did not have the type of chocolate Mr. Torres recommends for his cookies and I had no plans to go out and spend $15 to get said chocolate. Second, his recipe called for refrigerating the dough for 36 hours. Wait, what? This girl wants cookies now. Thirty-six hours of waiting? Are you crazy?
So that’s how these QUICK Jacques Torres Chocolate Chip Cookies were made!
Ingredients You Need:
- All purpose flour
- Bread flour
- Baking soda
- Baking powder
- Brown sugar
- Granulated sugar
- Vanilla extract
- Chocolate chips
- Sea salt for sprinkling on top of the cookies
Here’s what I changed in the recipe so everyone can make them:
- I’m using a more budget friendly chocolate (aka store bought chocolate chips).
- I changed the size of the cookie, so we use less ingredients.
- I changed the serving size. I can’t have 72 cookies in my kitchen because I will eat them all.
- I shortened the chill time. No more waiting 36 hours!
Not only are they quite possibly the prettiest chocolate chip cookies I have ever baked, but they also taste SO amazing. They are everything a chocolate chip cookie should be: the perfect chewy texture, sweet with a little salty on top. They’re magic.
How To Make Jacques Torres Chocolate Chip Cookies
Start this cookie recipe like most and mix the flours (all purpose and bread), baking soda, baking powder and salt in a medium mixing bowl. Set aside.
Bread flour really helps cookies obtain a chewy texture. You need to try making my chocolate chip cookies made with bread flour after you make these!
Then, use a hand mixer to cream the butter and sugars together until they are light and fluffy. Add the egg and mix together. Stir in the vanilla.
Now add the dry ingredients in with the butter mixture and continue to mix until all ingredients are fully combined.
Next, add the chocolate chips into the batter and stir by hand, with a spoon, to equally distribute the chocolate chips into the batter.
Transfer the bowl of dough to the refrigerator and chill for 30 minutes. That’s right… just 30 minutes!
Preheat the oven to 350 degrees. Drop tablespoons of dough on a cookie sheet or silicone baking mats. I can usually fit 12 cookies per sheet. Tip: You might want to add a few more chocolate chips to the top of each cookie, to make for a prettier cookie.
Sprinkle each cookie lightly with sea salt and bake for 10-12 minutes or until golden brown. Enjoy these warm cookies fresh from the oven!
Store cookies in an airtight container (like a glass jar or cookie tin) or you can place them in a sealed plastic bag. Chocolate Chip Cookies can last for 2-3 weeks, but will harden as they continue to seat.
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Jacques Torres Chocolate Chip Cookies (Made Quickly)Print
- 1 cup all purpose flour
- 3/4 cup bread flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 cup + 2 tablespoons butter
- 1/2 cup + 2 tablespoons brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 8 ounces chocolate chips
- Sea salt to sprinkle on top
- Mix flours, baking soda, baking powder and salt in a bowl.
- In another bowl cream butter and sugars together until fluffy with a hand mixer. Add egg and vanilla and mix together.
- Add dry ingredients into the wet dough mixture and continue to mix until it's fully combined.
- Add chocolate chips into batter and stir with spoon to equally distribute.
- Place dough in the refrigerator for 30 minutes.
- Preheat oven to 350 degrees F.
- Drop tablespoons of dough on nonstick cookie sheet. I can usually fit 12 cookies per sheet. Arrange chocolate chips to "poke up" on the cookies at this time to make for a more pretty cookie. Sprinkle each cookie lightly with sea salt.
- Bake for 10-12 minutes or until golden brown.
- Eat the cookies warm, enjoy! Store cookies in an airtight container or sealed plastic bag.