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Jacques Torres' Chocolate Chip Cookies

Course Dessert
Keyword cookie recipe, cookies
Prep Time 15 minutes
Cook Time 13 minutes
Min. Resting Time 1 day
Total Time 28 minutes
Servings 36 cookies


  • 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
  • 1 2/3 cups bread flour (8 1/2 ounces)
  • 1 1/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 1 1/4 cups unsalted butter (2 1/2 sticks)
  • 1 1/4 cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 20 ounces chopped dark chocolate chunks (at least 60% cacao)
  • flaky sea salt


  • In a large bowl, whisk flours, baking soda, baking powder, and coarse salt.  Set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars together until light and fluffy, about 5 minutes.
  • Add eggs one at a time, mixing well after each one. 
  • Stir in the vanilla and mix thoroughly, scraping down the sides of the bowl as needed.
  • Reduce speed to low. Add the flour mixture and mix until just combined, 5- 10 seconds.  Do not over mix!
  • Add chocolate to the dough and evenly incorporate with a spatula.
  • Press plastic wrap against the surface of the dough and refrigerate for 24-36 hours (I'd go for 36 hours), up to 72 hours.
  • After the resting period, allow chilled dough to sit out at room temperature for 30-60 minutes or until it's softened enough to scoop.
  • When ready to bake, preheat oven to 350°F.
  • Scoop 6 mounds of dough onto a parchment-lined baking sheet.  I used a #20 scooper which is approximately 3 tbsp.
  • Sprinkle with flaky sea salt and bake 11-13 minutes.  The middle should look soft and the edges should be golden brown.
  • Remove from oven and let cool for 5 minutes before transferring cookies onto a wire rack. Repeat with remaining dough, or reserve dough for baking next day.  


  • Click here for the #20 scooper that I used.