Jacques Torres Chocolate Chip Cookies

Posted by on October 4, 2011

These are pretty much the best chocolate chip cookies I’ve ever had. Seriously. They are really really good. I suspect this is largely due to the use of quality chocolate (like Ghirardelli) instead of low quality chocolate (like Toll House).

Jacques Torres Chocolate Chip Cookies

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 40 cookies


  • 8.5 oz all purpose flour
  • 8.5 oz bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter, room temperature
  • 10 oz brown sugar
  • 8 oz granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/3 pounds quality semisweet chocolate chips


  1. All "ounce" measurements are by weight.
  2. Whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt. Set aside.
  3. Beat together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time followed by the vanilla. Scrape down the sides of the bowl as needed.
  5. Gradually add in the flour mixture until just moistened.
  6. Fold in the chocolate.
  7. Press plastic wrap down on top of the dough. The dough should be completely covered with as little air as possible between the dough and the plastic wrap. Refrigerate at least 24 hours (maximum 72 hours).
  8. When ready to bake, preheat oven to 350° F. Scoop unto a baking stone or greased baking sheet. Bake for 10-12 minutes for normal sized cookies or 18-20 minutes for large cookies.