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Jacques Torres Chocolate Chip Cookie Recipe

Jacques Torres Chocolate Chip Cookie Recipe

By Kelsey Banfield

Do you remember last year when I wrote about my Top 10 Favorite Chocolate Chip Cookie recipes? One of them was this recipe from Jacques Torres. I made them again recently and still believe that they are one of the best cookies I’ve ever had. They are chewy, chocolatey, and have amazing texture. To give them an extra-cool marbled look, I used roughly chopped chocolate as the recipe instructed. The little bits of chocolate melt into each nook of the cookie, creating an amazingly layered effect. I’ve also substituted chocolate chips in lieu of chopped chocolate and it works well, too.

So tell me, do you think these are the best chocolate chip cookies? What recipe is your favorite?

More Chocolate Chip Cookies Recipe:

Salted Caramel Chocolate Chip Cookies

Biscoff Stuffed Salted Chocolate Chip Cookies

Deep Dish Whole Wheat Chocolate Chip Cookie

Allergen-Free Pumpkin Chocolate Chip Cookies

Jacques Torres Chocolate Chip Cookies

adapted from the NY Times


  • 3 1/3 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate, finely chopped
  • Sea salt


1. In a large bowl sift together the flour, baking soda, baking powder and salt and set aside.

2. In an electric mixer fitted with paddle attachment, cream the butter and sugars together until very light and fluff for about 5 minutes. Then, add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir the chopped chocolate into the dough. Wrap the dough in plastic and refrigerate overnight or up to two days.

3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop large rounds of dough onto a baking sheet, sprinkle them lightly with sea salt, and bake them until golden brown but still soft for 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.