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Jacques Torres’ Secret Chocolate Chip Cookies

5 from 3 reviews

Jacques Torres Secret Chocolate Chip Cookies made famous via the NYT



  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 [easyazon_link identifier="B00UZLMQI8" locale="US" tag="thskchcaba-20"]chocolate[/easyazon_link], making sure to distribute well.
  2. Cover and refrigerate dough overnight or up to 72 hours.
  3. Before baking, bring dough out of the refrigerator for about an hour.Preheat oven to 350ยบ. 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.


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!!)