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Jacques Torres’ Best Chocolate Chip Cookies

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If I had to choose ONE standout best chocolate chip cookie recipe from all that I’ve baked, it would be Jacques Torres’ Secret Chocolate Chip Cookies. Perfect in every way!

These famous New York Times Chocolate Chip Cookies took over Nestles Tollhouse as our family’s favorite cookies. Whether it’s their huge size, fabulous chewy texture or the delicious caramel undertones, this is the best chocolate chip cookie recipe you’ll ever find!

Jacques Torres' Secret Chocolate Chip Cookies on a white plate
 

Jacques Torres’ Secret Chocolate Chip Cookies

This is the recipe that convinced the hubby I needed a larger KitchenAid mixerlarger KitchenAid mixer (affiliate link)for my birthday. He’ll do anything for more chocolate chip cookies. Though fudgy brownies sans nuts are close behind! After his first couple of cookies, he declared this as the best chocolate chip cookie recipe he’s tasted. I must agree.

There are a couple of secrets to making the Best Chocolate Chip Cookie Recipe:

  • First, there is the unusual combination of bread flour and pastry (or cake) flour instead of all-purpose.
  • Also, these are filled with loads of chocolate, but not just ordinary chocolate chips, although those will work in a pinch. But chocolate disks or feves (affiliate links). I find a Guittard version at Sur la Table or Williams-Sonoma.
  • Then there’s the overnight (or longer) chilling of the dough. Up to 3 days is recommended, but at least overnight.

Something magical happens during that time. I’m sure there’s a food chemist out there that could give the rationale, but just trust me. They’re worth the wait!

The Best Chocolate Chip Cookie recipe in a white bowl
 
 

NYT Cooking – Chewy Chocolate Chip Cookies

Nestles’ Tollhouse chocolate chip cookies sans nuts are the gold standard for chocolate chip cookies in the Berg household. I have tried all the “best” and “ultimate” recipes and none have come close until finding this NYT Cooking Chocolate Chip Cookies recipe. There was a huge buzz among foodies when this best chocolate chip cookie recipe first appeared in the Times in 2008.

A pound of butter, pastry, and bread flour, plus 2 pounds of chocolate discs equals perfection. The giant mounds of dough bake into bakery sized cookies with a superb texture. My youngest couldn’t wait until Jacques Torres’ Secret Chocolate Chip Cookies were cool before sinking his teeth into the gooey chocolate.

The New York Times Chocolate Chip Cookies with one broken open on a white square plate

How to Make the BEST Chocolate Chip Cookie Recipe

When I first started baking these, I used 3 bags of semi-sweet morsels instead of the recommended chocolate disks. I finally found Guittard chocolate disks, but chocolate feves work well, too. Cake flour and bread flour (affiliate links) can be found at most supermarkets. They’re another reason these are the BEST chocolate chip cookies.

These homemade chocolate chip cookies had more caramel undertones with the 72-hour chilling time,  but we have trouble being that patient when chocolate is involved! Try for at least overnight. You definitely want to make a batch of the famous Jacques Torres’ Secret Chocolate Chip Cookies!! 

Feel free to use regular chocolate chips is you’re having trouble locating chocolate discs. They’ll still be delicious!

PRO-Tip: You can make your own cake flour if you don’t want to make a trip to the market. I used to do this when I was a teenager baking in my childhood home! For one cup of cake flour, place 1 cup of regular, all-purpose flour in a 1 cup measuring cup. Remove 2 tablespoons and replace that with 2 tablespoons of cornstarch. Sift this mixture a couple of times and use as directed in your recipe. Double or triple as needed for whatever recipe you’re making that calls for cake or pastry flour.

Keys to Making Chewy Chocolate Chip Cookies:

In review, these are the keys to making these better than Nestles Tollhouse Cookies.

  • Use a combination of Bread Flour and Cake (or Pastry) Flour
  • Use chocolate discs instead of chocolate chips. A premium brand is key.
  • Cover and chill the dough for 72 hours. That’s THREE Days! If you cannot wait, at least chill overnight, but try for longer.
  • Make BIG cookies!  I use my largest cookie scoop (affiliate link). That’s 1/4 CUP of dough!
  • Do Not Overbake.
Jacques Torres' Secret Chocolate Chip Cookies on a white plate held by a girl's hands

 

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Jacques Torres' Secret Chocolate Chip Cookies

Jacques Torres' Secret Chocolate Chip Cookies

Jacques Torres Secret Chocolate Chip Cookies made famous via the NYT

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 36 large cookies

Ingredients

  • 1 pound butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons cake flour
  • 3 cups bread flour
  • 2 teaspoons salt (1 tablespoon if using unsalted butter)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon vanilla extract
  • 2 pounds 60-percent chocolate semisweet or bittersweet chocolate disks, feves or morsels

Instructions

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both the cake flour and bread flour, baking powder, baking soda, and vanilla; mix until well combined. Fold in the chocolate making sure to distribute well.
  2. Cover and refrigerate the dough overnight or up to 72 hours.
  3. Before baking, bring the dough out of the refrigerator for about an hour. Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
  4. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft,18-20 minutes for larger cookies and 12-15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Notes

Yields 26-36 larger cookies or 100 smaller cookies. (Or if you're my sister Katie, it will yield 300 cookies and take you all night to bake!!)

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

HOW MUCH DID YOU LOVE THIS RECIPE?

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29 comments on “Jacques Torres’ Best Chocolate Chip Cookies”

  1. Liz … Alex loves these cookies too!

  2. Liz…Those cookies sound great!!!!! My daughter and husband will probably eat the whole batch, they are their absolute favourite. Thanks for sharing. 🙂 Great pictures.

  3. I’m moving to your neighborhood so you can throw me a sample now and then, those cookies look a.maz.ing!

  4. Start packing, Julie!

  5. Thanks, Sandra and Erica!!!

  6. These look delicious (as do all of your desserts). But where do you find the pastry flour? Thanks!

  7. Christina…I just use cake flour…which I can find in the bakery aisle of my grocery store. Swan’s Down or Softasilk are two brands I can find around here.

  8. Ok, thanks! I wondered if that might be a possible substitute, but it’s reassuring to hear that you’ve tried cake flour and it worked out well. Your blog is really great – everything you make looks yummy.

  9. You are welcome, Susan! Hope you enjoy~

  10. I would loe to have this for breakfast! can I? 😀

  11. Mmmmm yum!!! I had a Jacques Torres cookie here in the city the other day and it was delicious—but honestly the chocolate was pretty much the only thing I could taste. Delicious chocolate, though! 😛

  12. Wow! These cookies sound amazing! Definitely bookmarking these to try. I want to sink my teeth into them too.

  13. Those look like the perfect, classic chocolate chip cookies. I want some right now! I tend to make Kim Boyce’s whole wheat chocolate chip cookies most often, but sometimes nothing but the classic version will do.

  14. Do you use light or dark brown sugar?
    PS; I am a good friend of Suzanne B. 🙂
    Love your website

  15. Hi, just came across this recipe and I want to try it. I just want to confirm that there are 2 pounds of chocolate disks used. Therefore 900 grams……I find it high but maybe that´s the trick?!?!

    • Yes, that’s correct! It makes a huge batch of cookies. There are smaller batches of this cookie recipe using only 2 cups of both flours and less chocolate chips if you google Jacques Torres Chocolate Chip Cookies. You’ll love these!

  16. these would really make my grand babies happy! its their favorite cookie of course Happy New Year

  17. Your post is so well-written and convincing that I will definitely make these. Happy New Year, Liz.

  18. Oh my, these look fantastic! You’ve never led me astray so after my January diet I’m making these!!!!

  19. These look absolutely delicious! I’ll have to make these soon.

  20. I can see why these stand out above other recipes. They’re amazing! 

  21. I’m obsessed with this recipe. These are so good!

  22. My kids can’t stop eating them! They were so good!

  23. My kids really enjoyed them! They were so good!

  24. I noticed that you state “Use a 4-ounce cookie scoop. That’s 1/4 CUP of dough!” 4-ounces is HALF a cup, not one quarter.
    It’s been 10 years since this recipe was posted, so I suppose it doesn’t really matter at this point.

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