The Infamous Jacques Torres Chocolate Chip Cookies

Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that’s why they call him Mr. Chocolate! These are a chocolate chip cookie of another color, that’s for sure. To begin, they use both cake flour and bread flour – that’s right, there is no all-purpose flour to be found in these beauties. Secondly, the dough must, and I repeat, must, be refrigerated for a minimum of 24 hours. I know that this sounds strange for some chocolate chip cookies, but trust me. The combination of the flours and overnight refrigeration is extraordinary. The result is a chewy cookie with just the right amount of crisp around the edges. They are perfectly soft while still being just firm enough to stay together while you take them to work to share with co-workers, package them up to send to friends around the world, or squeeze them close so that nobody can pry them from your cold, dead hands. The other difference is that the recipe recommends that you use Jacques Torres chocolate disks, which can be found here. I, however, did not have these, so I used Guittard semi-sweet chocolate baking pieces that I chopped up, as well as Guittard 60% cacao bittersweet chocolate chips, which are actually very large and worked perfectly as a replacement. I really liked the different textures of chocolate, to be honest, so I recommend deviating from the original recipe just a tiny bit and using two kinds of chocolate, if you can.

Either way, I made these and everyone that tried them went nuts. I ended up making around 100 cookies, so I mailed some to a friend living in Seattle (who said that he ate them for dinner when he got them), brought some into my office, gave some to the doormen at work, and gave a bunch to Kramer to take into his office. The response was unanimous: best. cookies. ever. They disappeared from my office’s kitchen in record time! People especially loved the salt and massive amounts of chocolate (surprise, surprise). These are the real deal, folks, so I really recommend setting aside an extra day to make your chocolate chip cookies and give these a try. I think that you will be as happy with them as we were.

Edit: For more Jacques Torres deliciousness, check out my Jacques Torres Chocolate Mudslide Cookies! You can also add me on Facebook to stay updated on all my new recipes.

The Infamous Jacques Torres Chocolate Chip Cookies
Your ingredients. I doubled this recipe, hence the insane (or completely normal, if you know me) amount of butter.

The Infamous Jacques Torres Chocolate Chip Cookies
Whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.

The Infamous Jacques Torres Chocolate Chip Cookies
Beat together the butter and sugars, until light and fluffy, at least 3 minutes.

The Infamous Jacques Torres Chocolate Chip CookiesThe Infamous Jacques Torres Chocolate Chip Cookies
Beat in the eggs, one at a time, followed by the vanilla. Scrape down the sides of the bowl as needed.

The Infamous Jacques Torres Chocolate Chip Cookies
Add in the flour mixture, very gradually, until just moistened.

The Infamous Jacques Torres Chocolate Chip Cookies
Fold in your chocolate.

The Infamous Jacques Torres Chocolate Chip Cookies
Now, press plastic wrap down onto the top of the dough, being sure it is completely covered, and refrigerate for a minimum of 24 hours. I let mine go for about 36 hours, but you can let it go for as long as 72 hours. This is an important step!

The Infamous Jacques Torres Chocolate Chip Cookies
Now, when you are finally ready to bake, preheat your oven to 350 degrees F and scoop the dough out onto greased and/or lined baking sheets. I used a #40 ice cream scoop, which is about the size 2 tablespoons. You can use something larger for monster cookies, which is always fun – it just depends on how many you want to bake. Sprinkle with a little sea salt and bake for 18-20 minutes for large cookies, or 10-12 minutes for smaller cookies (I think mine went for about 11 minutes).

The Infamous Jacques Torres Chocolate Chip Cookies
Allow your cookies to cool for a few minutes on your baking sheets, then move them to another surface to finish cooling completely (although you may just have to try one warm – they are amazing).

The Infamous Jacques Torres Chocolate Chip CookiesThe Infamous Jacques Torres Chocolate Chip CookiesThe Infamous Jacques Torres Chocolate Chip Cookies
Milk is, in fact, an essential component to enjoying these amazing cookies.

5.0 from 4 reviews
The Infamous Jacques Torres Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20 cookies
The infamous Jacques Torres chocolate chip cookies from The New York Times.
  • 2 cups minus 2 tablespoons cake flour
  • 1⅔ cups bread flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1½ teaspoons coarse salt
  • 2½ sticks (1¼ cups) unsalted butter, room temperature
  • 1¼ cups light brown sugar, packed
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1⅓ pounds bittersweet chocolate disks or f猫ves, at least 60 percent cacao content
  • sea salt or fleur de sel, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
  2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours). This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles.
  3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a #40 ice cream scoop, which is about the size of 2 tablespoons, but you can make them even larger, if you like. Do not press the dough down - let it stay the way it is. Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mine took about 11 minutes), or 18-20 minutes for larger cookies.
  4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.
Adapted From

And don’t forget to check out our new web video for an extra chocolatey fix!

432 Responses

  1. Erin Ohl says:

    Looks delicious! I think your other favorite chocolate chip cookie was the best I have ever made/tasted. Guess I will be running to the store for cake flour today:)

  2. Mindy says:

    Well after all that cookie love, I’d be an idiot not to try these! I’m “pinning” the recipe.

    • Sydney says:

      @Mindy: Thank you! :) I really appreciate it!

      @Mom: She needs a computer! 馃槈

      @Aimee: Honestly, I thought about doing that myself, but I wanted to keep it simple this time. I think walnuts would be delicious!

  3. mom says:

    Gramma will want this recipe…I will give it to her today!

  4. Aimee says:

    These just got added to my menu for this weekend! My mom and the rest of my family love their chocolate chip cookies with nuts in them; thoughts? Do you think that adding walnuts would be okay?

  5. I’ve made these and I totally agree. THE BEST. So good, that they got eaten before I could put them on my site! :)

    • Sydney says:

      @Blog: Make ’em again – your friends and family will definitely thank you for it! I know for a fact 馃槈

      @Madelaine: I already want to make them again!

      @Chris: It was fun to make them all! I love having a counter full of cookies.

      @Ty: Good to see you ’round these parts, buddy.

      @Ting: Thank you!

      @Alexis: Sometimes a little trouble is healthy! 馃槈

      @Lindsey: That is the ultimate compliment!

      @Jenn: Thanks girl! I hope you do.

      @Lauren: I know of one way to solve that!

  6. Madelaine says:

    I recently made these for the first time, and they are no joke!!! I’ve been thinking about them ever since!

  7. Wow, you made a lot of cookies! How do I get added to your mailing list ^_~

    Letting the dough sit in the fridge makes sense. I’ve never done it for cookies but when I let me pizza dough sit over night it is always tastier than same day.

  8. Ty says:

    I had to limit myself to one of these a day. Amazing.

  9. Ting says:

    Ahhhh these look amazing! Added to my to-make list.

  10. I am a chocolate chip cookie addict. There. I said it. And these, these will be trouble….

  11. Lindsey says:

    Amazing – that enticing picture is seriously pornographic :-)

  12. Jenn says:

    OMG these look incredible! I have to try them soon

  13. Now I have a huge chocolate chip cookie craving!

  14. Pat says:

    Am I missing something? Where does the sea salt come into play? Do you sprinkle the cookies or the baking sheet?

  15. rhody01 says:

    These sound great but I did find this recipe from Cook’s Illustrated that fits the bill and no 24 hour wait time. Only other con to it is it only makes 16 cookies per batch.
    The browned butter gives the cookies a rich toffee/buttery taste. Give it a shot, you won’t be disappointed. Will be trying Jacques’.

    • Sydney says:

      @Rhody01: Looks delish!

      @Faye: The dough is delicious on its own, believe me! 馃槈

      @Aarthi: Thank you!

      @Sweet Tooth: It’s my new fav!

      @Jane M: Mail ’em away! It’s a great way to spread the gospel of Torres! hahah.

      @Jen: It’ll be here before you know it, seriously!

      @Kathryn: I promise it’s worth the wait! Have a nibble or two of the dough while you wait – it’ll help!

  16. Faye says:

    What?? A NEW favorite CCC recipe? I also swore by your other favorite but I’ve seen the Jaques Torres recipe on a lot of blogs lately and have been wanting to give it a try. Now that I know it has your seal of approval, I’m definitely making them tonight, or at least the dough…. : )

  17. Aarthi says:

    OMG this look fantastic..I ma gonna give this a try this week

  18. Sweet Tooth says:

    OMG! I love these cookies!!! This is my go to recipe when I’m being a cookie fiend 馃榾

  19. Jane M says:

    I NEED to bake these cookies – only problem is, my husband is a diabetic and well the only 1 who eats the baked goods is chubby me! Need to have a party and then I won’t eat the whole entire batch! I’m just gaga for the baked goods! Seriously!

  20. Jen says:

    Yowza! I’m watching what I eat, waah! Okay, Christmas is soon, right?

  21. Kathryn says:

    I have been reading a lot about refrigerating cookie dough before you bake it lately, but I haven’t gotten around to trying it yet (as I’m always craving cookies when I make them and don’t have the patience to wait!) Those cookies look super yummy, though- I love that they are flat, but don’t look crispy or dry. Yum!

  22. Jessica says:

    How necessary is the more “special” ingredient of cake flour (it seems ‘special’ and perhaps frivolous, at least, to a college student)?
    Oh yeah, and I’ve loved everything I’ve tried from your blog so far – a friend introduced me and I’ve been hooked ever since, going here first when I want to make something new!

    • Sydney says:

      @Jessica: Cake flour is a finer flour, so it will result in a more tender cookie that may rise a bit better due to the flour, but I think you can just sift your AP flour and be okay – although, lots of delicious recipes call for cake flour, so you should splurge on a $5 bag and make some stuff you normally wouldn’t with it! :) Thanks for commenting, I appreciate it!

      @Michelle: Any time! There’s nothing quite like the real ones from the store, but these are a close second!

  23. These look phenomenal! I had the real deal at his downtown location and they were to die for. Thanks for sharing this recipe!

  24. allison says:

    oh man. i have a hard time admitting that i too love Jacques Torres’ infamous chocolate chip cookie recipe, especially since i turned down working for him and worked for Vosges instead. BUT it really is the best recipe.

    one time i indulged in a chocolate chip cookie AND once of his cocoas at Chelsea Market. i did not regret it at all.

    • Sydney says:

      @Allison: There’s nothing to regret about that!

      @LeeYong: Couldn’t agree more!

      @Faye: I’m glad I could convince you to give ’em a try! :)

      @Sharon: I definitely noticed that this was a finer dough/cookie, but it’s not something that’s necessarily going to “make or break” your cookie.

      @Cara: No, sadly, because it’s about letting the dough rest and less about just making it cold, if that makes sense.

      @Ben: Great idea!

  25. LeeYong says:

    These are the BEST chocolate chips cookies!

  26. Faye says:

    So I baked these tonight after leaving the dough in the fridge for 48 hrs and after much skepticism I have to agree….the BEST! I urge everyone to make them.

  27. Sharon says:

    AP Flour= Cake+ Bread. Many European chefs prefer to make their own AP, although, as a professional baker, I have not noticed a difference in the resulting product.

    • kamkam says:

      Agreed. It is a European thing to achieve the protein content that is virtually the same in American all-purpose flour.

  28. Cara says:

    Is it possible to put the cookie dough in the freezer for a few hours and then bake it? My friend and I are impatient and want to eat them the same day, haha.

  29. Ben says:

    I really want to try their ice cream sandwiches (they’re massive!). I have an idea… why don’t you make your own ice cream and duplicate that one too?! =)

  30. MichelleNEXT says:

    LOVING the look of these cookies, can’t wait until I get home to try this recipe! However, what is the purpose of the sea salt? I like to keep the sodium count down in my diet. Does it really make a difference?

    • Sydney says:

      @Michelle: The sea salt adds an amazing texture and flavor when paired with the sweet chocolate – I promise it’s worth indulging just once!

      @Joe: You’re quite welcome! Happy 4th!

      @Bethany: I was thinking of the word more along the lines of “so good it’s almost bad” or some kind of ~sinful indulgence~ – the word can definitely change its meaning with the right context!

      @Jen: I usually put my cookies in Tupperware and then use some plastic wrap as cushioning so that they cookies don’t get knocked around too much, and then sometimes I put a slice of bread in there so that they stay soft and don’t get stale, but I don’t think you’ll have that problem in the summer. :)

      @Henry: Stay strong! 馃槈

  31. Joe says:

    These look great! Mine are in the fridge right now! Making them for my 4th of July party! Thank you.

  32. Bethany says:

    As someone who is an avid baker but who failed miserably at CCCs, these are my go-to recipe now!

    Side note: ‘infamous’ means having a bad reputation, which definitely does NOT apply to these!

  33. Jen says:

    I’m going to make these asap! Guittard brand chocolate has become one of my favorites lately (it’s always on sale here because I don’t think many people have heard of it) and so I was really glad that you offered it as a substitute in place of the discs.

    I also love how generous you are. Do you have any advice for packaging the cookies for shipping? I live in California and I’m planning to send some to my best friend who lives in Texas. Any help would be great. Thanks Sydney!

  34. HenryGb says:

    How is it, that when ever I start a diet every page of every newspaper and where ever I browse on the net, have recipes to die for …@%^&*!!

    I must not I WILL NOT succumb

    Storms off feeling very virtuous (first having bookmarked page)

  35. You are so right…they are the BEST ever…and I’ve tried a lot trying to find a cookie that really deserves that distinction. I do add walnuts to mine; I toast them first too. Now think I must make some more now!

    • Sydney says:

      @Barbara: I love walnuts in my cookies, but Kramer isn’t a fan, and I aim to please! 馃槈

      @Katrina: It’s all about the ice cream scoop!

      @Myra: Thank you!

      @Toast: You have nothing to lose and the world to gain!

      @Ashley: I’ve done it! :)

      @Melanie: I definitely agree with you 馃槈

      @Shanimarie: Aw, thank you!

      @AmyRuth: Wow, every week? I’m sure you have some happy friends and family!

  36. Katrina says:

    These are my favorite ccc’s of all time, too. And this is my go-to recipe that everyone asks me about and raves about. Yours look so uniformly perfect! Makes me want to jump in and make some more–ASAP!

  37. Myra says:

    The photos were fabulous and the cookies tasted awesome!!!

  38. Toast says:

    “salt? on a cookie? are you kidding me?”, i thought to myself. what do i have to lose if i make these? it won’t kill me to throw a batch together…i have time to kill this weekend…and all i have to say is… i freakin’ love these cookies! thank you!!!!

  39. chichirica says:

    to really really die for…

  40. Ashley says:

    These look absolutely amazing! I could eat them for breakfast, lunch and dinner!

  41. Melanie says:

    Those cookies look delicious! I need to make them now!!! 馃榾

  42. I love the name of your blog. These chocolate chips look absolutely divine.

  43. AmyRuth says:

    I second it…. these have been my favorite for sometime. I bake them every week. They are that wonderful!

  44. J. Anne K. says:


    • Sydney says:

      @J. Anne K: I like this response! 馃槈

      @Susan: Thank you so much!

      @Janine: I love ’em too – it’s hard not to eat them while I’m moving them off the cookie sheet!

      @Kshitij: I have no experience with egg replacements, unfortunately, but it looks as if Sherry’s got it figured out for ya!

  45. I have tried Dorrie Greenspan’s recipe. She also had them hang out in the fridge overnight before baking. I don’t recall her using two types of flour, though.

    What a beautiful blog you have!

  46. Janine says:

    Your first and last photo looks totally to die for! I just love the melty chocolate bits!

  47. Kshitij says:

    I love the recipe and think it would come out great but unfortunately I’m veg and cant eat eggs :( and suggestions you may have as a replacement??
    PS I live in india and cant get egg replacer

  48. Vedette says:

    These cookies make my mouth water.

    • Sydney says:

      @Vedette: Pavlov’s at it again! 馃槈

      @Joel: I’m a shortening fan, too, but some people just don’t get it! :) Let me know how it turns out!

      @Victoria: Yeah, I freeze ’em all the time! Makes for a good midnight snack!

  49. Joel says:

    My chocolate chip cookie recipe is the result of 1 1/2 years of development. As I stumbled across this one, the name Jacques Torres jumped out at me and I thought, “Oh no. Do I have to re-work my recipe?”

    The proportions of ingredients look good and I’m going to see how they work. I enjoy a dense, chewy cookie, so I might replace some of the butter with shortening.

  50. I agree with Vedette, they make my mouth water! Great use of the pictures, now I’ll know exactly how each step SHOULD look when I try this recipe. And I also didn’t know you could freeze cookies!

  51. Russell says:

    Yummy! I had some chocolate chip cookies at a potluck a few years ago. This recipe reminds me of them because I remember being delightfully surprised by the hint of salt! Totally gonna make these next time I get a hankering to make some chocolate chip cookies, could be sooner than later now!

  52. Claudine says:

    Yum yum yum!!!

  53. sherry says:

    @Kshitij… I’ve used ground flaxseed and water for egg substitute for those with allergies in other recipes!
    To replace one egg:
    1 tablespoon ground flaxseeds
    3 tablespoons water (or other liquid)

    Stir together until thick and gelatinous.

  54. Kshitij says:

    @ Sherry thank youso much for the suggestion… now am going to try these this sunday and see how they turn out :) :)

  55. Amanda says:

    Over a pound of chocolate….*drool*. Just put the dough in the fridge, can’t wait to taste.

    • Sydney says:

      @Amanda: I hope you love ’em!

      @Barbara: Worth it! 馃槈

      @Jen T: Coconut flour, eh? I’m intrigued! I’ll have to look that one up.

      @Miss B: Aw, thanks!

  56. This recipe is truly heavenly! I think I just gained five pounds just looking at the photos but I’m going to whip up a batch anyway. Thank you!! :)

  57. Jen T. says:

    I’ve seen this recipe everywhere the last couple years, and have somehow never tried it (the recipe with coconut flour from Elyse’s Confectionary Creations has been my go-to for so long I don’t want to change), but I think I’m going to have to. Sigh… life’s so challenging sometimes :-) These pictures are drop-dead gorgeous! I kind of really want to print out the stack of cookies or the one under it and frame it!

  58. Miss B. says:

    Must bookmark this post. Your blog name is so clever;)

  59. Gretchen says:

    I made these last night, and they are ALSO the best I’ve ever made, and possibly that I’ve ever eaten. OMG, I am so happy right now. I have looked for years for that quintessential chocolate chip cookie recipe, and this is it! Unfortunately, though, I’m so sick to my stomach today.

    • Sydney says:

      @Gretchen: I’m sorry you’re not feeling well, but I’m glad that you liked the cookies!

      @Somsi: Thanks!

      @Jocelyn: :) Thank you so much! I really appreciate it and I hope to see you around here often!

      @Eron: I’ll have to keep my eye out for that because it sounds really handy!

      @Beth: Thank you!

      @Joel: I think that would be a great way to go about it – I like using shortening in my cookies, too. :)

  60. Somsi says:

    I do it very good test

  61. Jocelyn says:

    Hey Sydney,
    I just came across your blog recently and absolutely love it. You have such a variety in your cooking, and you make it look feasible! It’s really an inspiration :) I made these cookies a few days ago and everyone who tried one has been asking me to make them again and again! Amazing!!

  62. Eron says:

    Lovely photos — mouthwatering! I like how the chocolate disks melt in the cookies. I also like how an ice cream scoop makes the perfect sized cookies — in addition to the ice cream scoop, a friend recently gave me a cookie scoop that fits 2 Tablespoons of dough and has a flexible silicon well so you can push the cookie dough out from the bottom once you’ve scooped… it works great : )

  63. beth says:

    Great blog – love the cookie receipe!

  64. Joel says:

    Just made these today. Ingredient proportions were exact, but I portioned the dough while still room temperature, cooled the dough balls for a few hours, and baked them off while still cold. They turned out great and had a very good appearance with no over-spreading (I baked on parchment instead of a greased sheet).

    I said in a previous post that I enjoy a denser, chewier cookie, so I want to replace some of the butter with vegetable shortening. I think I can get the texture I want if I use 1/2 cup of shortening and 3/4 cup of butter. Any thoughts on this?

  65. Looks very delicious. Nice images to explain

  66. Jay Scott says:

    These sound delicious! I’m going to try them out!

  67. You have catptured the oowey gooey goodness of these in your photos. Yum!

  68. Ah, the search for the perfect chocolate chip cookie…I’m sure Jacques Torres is the one to turn to! I’ve made a Cook’s Illustrated version, and I have to say they were the best I’ve ever had. I’m quite curious to try this version.

  69. […] I know I talk about cookies a lot, but here is the recipe for The Infamous Jacques Torres Chocolate Chip Cookies! If they taste as good as these photos look I think they just may be the best chocolate chip […]

  70. Cam says:

    i need these cookies! yum! your photos totally sell them.

  71. These sound delicious. I like the bread/cake flour combo. Will have to give these a try.

  72. Aleks says:

    How much is a cup of flours / sugars in metric system?

    • Sydney says:

      @Aleks: I’m not sure, sadly – I’m sure you can find a converter online, or maybe weigh it out?

      @Tom: Bread flour actually has a good amount of gluten in it, so that’s another reason for letting it rest so long – I really recommend taking the time to chill the dough!

      @Jackie: Vanilla paste – yum! That’s a great idea!

  73. Tom says:

    These look amazing and I already have all the ingredients!! But only question is is chilling the dough merely for handling purposes? I have looked up and down the internet and this seems to be the only reason, besides letting gluten settle..which I am guessing this recipe does not contain?

  74. Jackie says:

    Just had to say I just baked off these cookies and I am so impressed. I used 1 1/2 teaspoons of vanilla paste instead of vanilla extract, and I also used salted butter (didn’t use as much coarse salt). I really don’t like cookies, normally I just bake them for my family. These have been such a hit, I even like them. Oh and I also used a mix of semi-sweet and milk chocolate because no one aside from me likes the dark-

  75. Danielle C says:

    I have GOT to make these cookies! They look absolutely delicious! Thank you for posting this recipe

  76. Tom says:

    So, I went ahead and made these. I was being impatient and didn’t leave them in the fridge overnight and even went as far as using table salt, generic butter, and all Hershey Semisweet chips and EVEN still, WOW….top 3 cookies of my life.

    But I did find the 10-12 minutes cooking time wasn’t quite long enough (perhaps my own ingredients), so I upped it to 14-15.

    And if they’re THIS good using cheap ingredients and rushing the entire process, I can’t wait to do it all properly.

    • Sydney says:

      @Tom: I’m glad they were still awesome – it’s good to know! :)

      @Briana: I think so! I don’t think you’d need to change anything, other than cooking time, obviously. Let me know how it goes!

      @Kat: Thank you so much! :)

      @Kate: Use the hand beater for the sugar, butter, and eggs, then do the rest by hand, and I think you’ll be good to go! Cake flour has less gluten than regular flour, making for a less dense and more tender cookie. I think you will definitely be able to find cake flour – maybe ask someone who works in the store? If you’re shopping at a regular super market, it should definitely be there. You can use all-purpose if you really can’t find it, but cake flour is great and you can use it for more things! It makes for an unbelievably delicious white cake, too.

  77. BRiana says:

    I have a question, would it be possible to make this recipe into a cookie cake? If so would I have to change anything? Thanks!

  78. Briana says:

    I have a question, is it possible to make this into a cookie cake? If so would I have to change anything?

  79. Kat says:

    Wow… these look AMAZING. I’ve been seeing this recipe all over the internet for a while now, but now I have no further reason to put off making them :) Also, I just recently found your blog via Emma Roberts’ twitter, and I am VERY impressed :) Keep up the good work!

  80. Kate says:

    These look amazing and I can’t wait to try it!
    I don’t have a real mixer though- I have a cheap/simple hand-held mixer with beater attachments. Do you think these cookies will still come out ok? Or do you recommend hand mixing instead?

  81. Kate says:

    These look amazing and I can鈥檛 wait to try it!
    I don鈥檛 have a real mixer though- I have a cheap/simple hand-held mixer with beater attachments. Do you think these cookies will still come out ok? Or do you recommend hand mixing instead?

    Also, I can’t seem to find cake flour at my local grocerystore. All-purpose flour work at all? Or would it make for an entirely different sort of cookie? What’s the difference?

    I know that’s a lot of questions but I’d love some feedback. I’m trying to get more into baking and away from my go-to oatmeal raisin cookies. Any help would be extremely appreciated. Thank You!

  82. these look amazing!
    what kind of camera do you use? your pictures are wonderful.

    • Sydney says:

      @What Katies Baking: Thank you! I use a Canon 40D.

      @Kate: I hope it’s not a long search! It should be in your local grocery store. :)

      @Anita: The pleasure is all mine!

      @Kim: Yay! I’m happy to hear it!

  83. […] bringing some treats to our next meeting)…Turns out they’re the “infamous” Jacques Torres Chocolate Chip cookies. I’ll confess my ignorance–I’ve heard of Jacques Torres, but that’s about […]

  84. Bruce McCoy says:


  85. Kate says:

    THANKS! I can’t wait to try this! Going to make an adventure/exploring trip to other supermarkets in search of cake flour :)

  86. […] Jacques Torres Chocolate Chip Cookies […]

  87. Anita says:

    I can die a happy woman now.
    Thank you! :-)

  88. Kim and Phil Van Jones says:

    These are the best cookies I’ve made. It’s time consuming but easy, almost false proof recipe. I gave them to a few people and they all marveled abt them. Will make this again and again. I used half of Trader Joe bitter choc & almond and the other hallf w/ Guitard bitter chocolate chip.

    Kim and Phil

  89. […] between loads of laundry (one of which still needs to go upstairs and be put away), I worked on the Jacques Torres Chocolate Chip Cookies. The dough’s been sitting in the fridge since Saturday night, so this morning after I got […]

  90. R茅mi says:

    Just to be sure, as my English is not perfect, when you write :
    – 1 2/3 cups bread flour
    Do you mean “1 + 2/3 cups” or “2/3 only” ?

  91. Raina says:

    OMG, those cookies look scrumptious! I can’t wait to try making these. I do have one stupid question though, what is the exact measurement for the chocolate chips in grams? Just want to make sure I get the correct measurement. Thanks!

    • Sydney says:

      @Raina: That’s not a stupid question! I’m sure that there are converters online, but I find that 1 cup of chocolate = about 180 grams.

  92. Noorani says:

    Mmmmm… Looks tasty. Can I have one?

    • Sydney says:

      @Noorani: Any time! 馃槈

      @Anita: You’re quite welcome!

      @Hilary: Yes, definitely let it sit out for 30 minutes or so – it will be much easier to scoop!

  93. Anita Menon says:

    These cookies look absolutely gorgeous… I have got to try them. Thanks for sharing.

  94. Hilary says:

    Do you think it would be easier to scoop the cookies into balls and then refrigerate for 24 hours. I hate scooping cold, hard cookie dough. Or, can you let the dough come to room temp…45 min… before scooping? I would think that big huge block of cookie dough would take a while to soften.

  95. Olga says:

    I can’t wait to try these!! I have never found a chocolate chip cookie recipe I love so this may be THE ONE!!
    I have the same “silly” question as Raina, except I need to know the amount of chocolate in cups…what is 1 and 1/3 lbs of chocolate equivalent to?

  96. bad-cook says:

    I tried making these today and they’re in the fridge but I’m not sure how they’ve gone because I forgot to put the granulated sugar in until after we put the chocolate chips in so we just kind of mixed it in… Also, I just used plain flour instead of corn flour… The mixture was a bit sticky, too. I’ll be baking them tomorrow and I’ll post back but I hope they turned out good :)

  97. Megan says:

    These look incredibly amazing!! I just moved to a new neighborhood and I will be baking these today to give to some of my new neighbors! Thanks for a great post!

  98. tiff says:

    i’m so excited!! i’m just waiting for the dough to warm up so i can pop them in the oven!! Thanks for the recipe 馃榾

  99. Wow these cookies are awesome!!!!!! My kids & husband will love them.
    Since I will never be able to lay my hands on bread flour do you think whole wheat flour will be okay? I may have to adjust the baking soda and powder though. Any ideas?

  100. Katrina says:

    Hi! I just finished making a batch of these and I can’t wait to try them. The cookie dough is now in my refrigerator chilling and I pray I have the patience to wait. A question though, can I freeze the dough for future use? Like can I scoop it out and freeze the portions and just bake when needed? How long would they keep in the freezer if ever?
    Thanks so much! I love your blog!

    • Sydney says:

      @Katrina: I have never done this, and since there are raw eggs in the dough, I wouldn’t recommend it. The cookies freeze really well, though! You can keep the frozen cookies in an airtight container for a few months!

  101. Jolie says:

    OMG these look amazeballs. LOVE your picture of the cookie on top of the milk glass-super cute. I am a self-proclaimed Cookie Monster and can’t wait to try these! Thanks:)

  102. Amy says:

    This recipe looks amazing! I did try it but I couldn’t find any bread flour at my local supermarkets. Instead I found a box of korean bread mix. It said bread in korean so I just assumed it was bread flour. After mixing it, I realized there was an english label saying “Wheat Flour Mix” Will my cookies be alright? P.S. Thanks for the awesome recipe! I’m convinced that if my cookies don’t work, I want to keep trying because you make it sound like they’re the best cookies ever! (:

    • Sydney says:

      @Amy: I don’t expect that those cookies will turn out quite the same, but A+ for effort! 馃槈 Thanks for stopping by the site!

      @Brianna: There could be a number of reasons for the dry dough – the dough may have been beaten for too long or at too high a speed, it may not have been covered well enough in the fridge, an ingredient may have been old and not as potent as it once was, or it may have sat out too long in general. I’m glad that they still tasted good, though!

      @Postal: I’ve never done that, but I’m sure that there are lots of recipe converters online! I just wouldn’t want to give you an inaccurate measurement.

      @Brittney: Bumpy is good! I think it makes ’em look rustic. A tablespoon is quite small, though, and my ice cream scooper is at least double or triple that – maybe the size is what makes the difference?

      @Amy: That’s what I like to hear! 馃槈

      @Katrina: Everyone’s oven is different, so if you think that they were too soft, definitely just bake them for an extra minute or two!

  103. Brianna says:

    I just finished making these cookies, and they are the most amazing cookies I’ve ever made! I loved watching Jacques Torres on FoodNetwork when his show was on, so I jumped at the chance to make these cookies. Like I said, they turned out amazing, but I had a question: the dough was MUCH drier than in your images–and compared to other cookies I’ve made. I ended up having to mold the cookies by hand after refrigerating to get them to ball up. Still amazing tasting, but is there a reason the dough was so dry? I followed every part of the recipe *quizzical look* Thanks for sharing this recipe though! It’s the only one I’ll use from now on!

  104. postal says:

    Nice recipe but can you please give measures in metrics?
    I like to weigh stuff, that is far more acurate than using cups and teaspoons or table spoons.

  105. Brittany says:

    This may be a stupid question, but I was wondering how your cookies end up in such a nice shape! I cooked the and mine were rough and bumpy all over the tops- (I did use a tablespoon to scoop out the cookies so they were round on the cookie sheet) Thanks!!

    • AB says:

      My cookies tasted phenomenal however they rose a little during baking and didnt really spread/ flatten out too much. Any ideas. I used all purpose flour. Could this affect it?

  106. Amy says:

    My cookies turned out great! Well, they tasted great but I couldn’t really taste the texture because my friends gobbled them up before they cooled. This was the best cookies I ever made! Thanks so much for the recipe! I’m going to keep making these. 馃榾

  107. Katrina says:

    Hi again! Thanks for replying to my last query. The cookies tasted amazing and looked great. One thing though, are they meant to be that soft? Or did I undercook mine a tad? Eating them warm I figured that they should be soft but as they completely cooled, they were still soft and crumbly. Should I adjust the baking time to make the cookie firmer?

  108. […] really nothing better than a chocolate chip cookie. And this one looks and sounds particularly appetizing.聽It might take a bit more effort to make than the Nestle […]

  109. Lee says:


    I am a vegetarian. Want to find out, how i can make this without eggs?


    • Sydney says:

      @Lee: I think you can buy egg replacements, but I’m not sure – I’ve never baked cookies without eggs!

    • Arthur says:

      It will alter the taste of anything you bake, but I know someone who uses a banana to replace the eggs when she makes vegan food. Sometimes it makes stuff better, othertimes not, but it’s a solution nonetheless.

    • Denise F. says:

      You can buy “Ener G Egg Replacer”. Another option, google: Aquafaba (liquid drained from garbanzo beans) which can be used as a whole egg replacer or egg white. :)

  110. Danielle says:

    Our dough is in the fridge now and my daughter and I are very excited to bake them tomorrow! We used all-purpose flour/ cornstarch mixture as substitute for cake flour, batter tasted good though. Used salted butter and omited the added salt. only had semi-sweet chocolate so we cut out 1/4 cup of the white sugar. thanks for the great recipe!

    • Sydney says:

      @Daniella: Sounds like you doctored it up quite well! It may have been the cornstarch that made them mushy like that, unfortunately, but I’m glad that you only made half!

      @Lauren: I hope you get to!

      @Sharon: It’s the gluten levels that make the real difference, but I’m curious to see how they turned out!

      @Dean: From what I understand, it’s about the gluten levels, but I just trust Mr. Torres with his measurements!

  111. Danielle says:

    350 for ten minutes burned the bottoms and the tops were all mush :( good thing I only made half the dough!

  112. […] having a glass of Milk, it’s nice to have a cookie to go with […]

  113. Lauren says:

    Ohmagoodness, these may be my new go-to C(hocolate)C(hip)C(ookie) as well!!

    These look amazing!

    CCCs are a staple around my house, Boyfriend loves them after dinner, in his lunches, and when he gets home from work… I need to make these right away!

  114. Sharon says:

    Reading this in England and not sure about Cake flour so going to go with plain as you’ve baking powder in them… will also use plain choc, as we just have milk (sweet) and plain (bitter) here but you can buy them in different % of cocoa mass which will make a massive difference! Will be interesting to see if they beat my current fav cookie recipe that only has 5 ingredients!!!

  115. Dean Paxton says:

    Why do you mix the low and high protein flours?

    It would seem like once they hit the liquid and the proteins will unravel, they will combine and average themselves. For instance, if you have cake flour at 6-8% protein mixed with 1.2x bread flour at 12-14% protein, you’d average out at 10-12% which is exactly what all-purpose flour is… 10-12%?

    Dying to know :)

  116. Celeste says:

    What do you suggest as changes for higher elevations? (unless you are at a higher elevation to begin with) I am at 6000 ft and just wondering what you recommend for adjustments.

  117. […] made cookies.聽 Well, sort of.聽 I didn’t realize that the recipe involved chilling the dough for 24 hours.聽 So I guess I should say I made cookie dough.聽 Here are […]

  118. Kate says:

    So me and my sister just made these, they’re still warm on the cooling rack. DELICIOUS! and holy moly they got bigger than we expected! They also got pretty thin, thoughts?

    Melt in your mouth awesomeness! Going to have to tweek the timing with our oven and I’ll have to keep an eye on my sister while she salt the tops.. Even still, these cookies are the bomb diggity and I don’t think we’ll be sharing this batch like we planned since they are quickly dissapearing :)

    • Sydney says:

      @Kate: If they are too thin, try tapping the tray of cookies against your counter halfway through baking – this will sort of “jump start” the baking soda/powder and help get you fluffier cookies!

  119. Annie says:

    Hii, is the cake flour self-raising flour. I am unsure?

    • Sydney says:

      @Annie: They are two different types – cake flour is a very fine type of flour, while self-rising flour is basically cake flour with baking soda and baking powder added to it in specific ratios. A bit of research should help you to make any adjustments at home!

      @Lynn: I’m glad to know that refrigeration is not a completely necessary step – it’s hard to wait!

      @Camille: Yay! Happy to know that the substitution worked well for you!

      @Ashley: Welcome to the world of CCC converts!

  120. […] The sugar wasn’t on my list, but at $1.99, I went ahead and got a bag. I’m making the Jacques Torres Chocolate Chip cookies for a meeting at work next week, and since the Nestle chips were about a buck cheaper per bag than […]

  121. Lynn says:

    Just baked half of a double batch without refrigeration…..sorry….couldn’t resist….and they were amazing…..can only think how much better they will be when I bake them tomorrow. I think chopping the chocolate (which resulted in a little chocolate dust) gives the cookie the gooey center. The salt really enhances the flavor. They are not too sweet….just the perfect flavor and texture. This is definite keeper. Glad we found this website. Thanks!

  122. Camille says:

    These were great!!! I couldn’t find cake flour, so I used one tablespoon cornstarch for every cup of regular flour. Worked out fine! I also used Ghirardelli bittersweet chocolate chips. So yummy! Will definitely make again, thanks for the recipe!

  123. Ashley says:

    I made these tonight and they were AWESOME! My family all raved about how they looked and tasted like cookies from a professional bakery! I was kind of skeptical going into this..I mean how could they be any better than my regular old Toll House cookie recipe? Boy was I wrong! These are now the ONLY CC cookies recipe I will use! Thanks!!!

  124. vicky says:

    very nice loved it do visit for some authentic indian recipes at my blog

  125. Suzanne says:

    those look might good to me, wish I could take a bite right now! Who could resist such a thing as chocolate chip cookies

  126. Kristina says:

    THESE ARE THE BEST COOKIES IVE EVER MADE, family kept asking if it was store bought !

  127. […] of cookies (which is another story altogether),聽 I came upon a post on Crepes of Wrath about these not-so-ordinary chocolate chip cookies, by Jacques Torres, a famous pastry chef. I had never heard of him or this recipe before, but what […]

  128. elisa says:

    theylook very good

  129. These cookies Look really really good. Would be perfect for a bakesale

  130. sophistimom says:

    I believe you. Those look like the best chocolate chip cookies ever. And guess what!! I have the exact same box of chocolate sitting next to the computer (of all places!) right NOW! I will make these. Thanks!!

  131. Holly Dagg says:

    I’m making my own twist on these cookies for my blog. I love your blog so much! i have been following for awhile and love the recipes you give! Thanks for this great looking cookie.

  132. Niki says:

    If you’re impatient like me – I’ve discovered that putting them on the cookie sheet straight after mixing together the batter, and then sticking them in the freezer for 15 minutes before baking, works out pretty much the same as refrigerating for 24 hours. I’ve also tried these with all-purpose flour, which also worked out if you’re in a pinch. Delicious!

  133. LAL says:

    Absolutely the best cooking photography ever! I love it. Love the site!

  134. Georgia says:

    i just made these and they are really thin!
    ive tried tapping them against the counter which helped i tiny bit but they dont look like yours do :(
    any suggestions? or has anyone else had the same problem?

    • Sydney says:

      How old is your baking powder/soda? They lose their “umph” after about 4 months. That may be it, or your butter may be too soft or the butter/sugar may not be beaten together well enough. I hope that helps and I hope that they still taste good!

  135. Oh. My. Goodness. Will someone just make these for me?

  136. Amanda says:

    That looks so yummy. I now have a craving. I must make it now lo,

  137. Christine says:

    I just made these cookies. Needless to say, my entire family and I fell in love with these cookies. I am making this my official chocolate chip cookie recipe! Thanks for sharing this recipe! :)

  138. Robyn says:

    Hi, I’m looking forward to making these. If you don’t have a paddle attachement for your mixer, can you mix them a different way with the same result?

  139. AngelaFaith says:

    I am going to make these tomorrow. After seeing your results here and taking in the recipe and reading all of the wonderful comments I HAVE TO! Thank you for sharing.

  140. Jessie says:

    Can you make the dough with just a hand mixer or do you need to have a standing mixer?

  141. Taste of PhD says:

    I was looking for this since long!
    I will definitely try it, (even though, the dough needs to rest for more than 24hr, I hate waiting that long … but it worth it I guess )
    Thanks for posting

  142. Lauren says:

    If you don’t make these cookies exactly as the recipe states, don’t expect them to be as good. They have certain particular ingredients for a reason. If you want regular chocolate chip cookies, make them with all purpose flour and Nestle semi-sweet chocolate chips. If you want A-mazing, best ever, world class chocolate chip cookies, then make this recipe just as it is stated!
    Thank you for sharing!

  143. Maggie says:

    I made these yesterday and abdolutely agree with you. These are the BEST cookies I have ever tasted! i still have some cookie dough in the frig and I’m gonig to sprinkle some sea salt on them.

  144. Nicole says:

    My goodness, these are amazing. Can the dough freeze for 2 months or are you referring to the cookies once they are baked?

  145. Abby says:

    Just finished making the dough… and I couldn’t resist tasting it. It is by far the best cookie dough I’ve ever had! I don’t know if it will last 24 hours in my family’s fridge :) Can’t wait to see how they turn out! Thanks for the great recipe

  146. Kelcie says:

    Just thought you should change the name of the title of this page to “The Famous Jacques Torres Chocolate Chip Cookies” instead of “The Infamous Jacques Torres Chocolate Chip Cookies.” The word infamous indicates someone or something being well-known by some wicked aspect. Just letting you know haha :)

  147. Gurpreet says:

    I’ve made these cookies 3 times already and honestly they are the best!!! After trying this recipe, I don’t want to go back to my old one. They did come out thin, but I figured if I made the cookies a little bigger, they wouldn’t flatten out so much, and they came out pretty good!! Using cake flour made my cookies come out really flat, sad to say but they were still so yummy!! I totally fell in love with this recipe and so did my family! Thanks for sharing!!

  148. Mark says:

    Infamous, eh? I can see why. I want to shove them in my mouth hole.

  149. Gurpreet says:

    Hello again Sydney! Yes, it was fresh cake flour, but I’m going to try it again with the combination of cake and bread flour. But before I do, what can I do to prevent them from flattening out?

    • Gurpreet says:

      With all-purpose flour they take their time spreading but with the cake and bread flour, its BOOM! They’re spreading like crazy, within minutes! If there is something that I can do to prevent them from coming out so flat, that would be totally great.
      I saw your comment about banging the tray, so I’ll try that and I did buy new baking soda, so hopefully they don’t flatten out so much. Fingers crossed!

  150. […] week someone posted a recipe for the most awesome chocolate chip cookies in the world, and I decided I had to make them. The problem was, the recipe was all in American, so it needed […]

  151. Victoria says:

    I made these for the children I nanny for and they went crazy for them! I will be sharing this with anyone and everyone I know, thanks a bunch for the excellent recipe!

  152. Gabrielle says:

    I’ve had this recipe bookmarked from the NYT for like 2 years and have yet to make these cookies… I think you’ve inspired me to finally take the leap! Thank you! These look fantastic :D.

  153. Recipes says:

    Now this really looks like a great recipe,can someone say yummy.

  154. Ben says:

    So I know I’m commenting on an older entry, but this made me think of you. Maybe the next mini project?

  155. ChefDad says:

    These cookies look great!

  156. […] cannot WAIT to give these聽A-mazing chocolate chip cookies聽a test drive in the near […]

  157. Hi! I’m part of the Crazy Cooking Challenge, and every month we make a recipe from a fellow blogger that fits a certain theme. This month the theme was Chocolate Chip Cookies, so I chose this recipe to feature on my blog. I just wanted to let you know and thank you for the inspiration!

  158. Stunning! Your cookies are absolutely perfect! One of these days I will actually give in and try these. I just want the immediate gratification of normal cookies :)

  159. Jose says:

    god damn these cookies are expensive. holy shit

  160. Maya says:

    Hi Sydney! I Stumbled Upon this page and bookmarked it immediately :-) I am gathering my list of ingredients to make these cookies as we speak and have hit a bit of a snag…NO WHERE on the internet can I find reference to ‘Guittard 60% cocoa bittersweet chocolate chips’! Did you by any chance mean to say Ghirardelli instead of Guittard, because that exact description (“60% cocoa bittersweet chocolate chips) exists in the Ghirardelli line of products. And no pic of the chocolate chips in your ingredient picture made it doubly hard to confirm my suspicion lol…please let me know if you can, and I can’t wait to make these cookies for my family!

  161. I’ve consumed these at the shop in Chelsea Market and damn were they good. These look just how I remember them!

  162. […] recipe again.聽 Then I saw these all over Pinterest – Jacques Torres Chocolate Chip Cookies (here, here, and here) and my curiosity got the best of me.聽 They’ve only been out of the oven for […]

  163. Omg these look simply divine. I am definitely going to give this recipe a whirl.

  164. Caitlin says:

    I’m making these for my drama club (resident baker here, lol /eyeroll) and I just put it down to chill in my fridge; didn’t have the exact ingredients (sea/coarse salt, 60% chips) but just the raw dough tastes ten times better than any dough I’ve made before!

    .. yes, I am guilty of eating raw cookie dough. Who isn’t these days?

    • Sydney says:

      I have definitely snacked on this dough, too – no shame here!

      • Caitlin says:

        Sydney, these cookies are phenomenal and I’m trying and failing to resist the urge to eat these now before the club meeting even starts. Curse you for sharing it with us! *shakes fist* But also thank you for sharing it. It’s a double-edged sword of sugary salty goodness!!

  165. Michelle says:

    Just wanted to put in my 2 cents… yes, these are by far the best chocolate chip cookies ever!!! It is very difficult for anyone to eat just one :) DO TRY THESE!!!

  166. Trish says:

    I feel like I will not be complete until I make these. I think I know what I’m doing this weekend!

  167. Natasha says:

    I am so sad. Our first batch was soft and gooey on the top and burnt on the bottom. Second batch was crispy all the way through. We followed the recipe to a T. Sprayed down the pan with cooking spray first. Would wax paper have helped the burnt bottoms? We left them in balls as directed and they didn’t flatten out nicely like the pictures either. Flavor was good, but couldn’t serve them to our guests :(

    • Caitlin says:

      Did you remember to refrigerate it?

      Also, your pan might be to blame; thinner pans bake faster, resulting in burnt/overcrisp cookies.

    • Sydney says:

      Caitlin could be right – do you have old pans? They may be the reason your cookies burned, either from being too thin or just being sold and not having the usual smoothness to them – I’m sorry that they didn’t work out! I think parchment paper might help you with this, and definitely flatten them with your palm if they weren’t flattening out. Also, do you happen to live at a higher altitude? That may be the reason for this as well. Take care, Natasha!

  168. JP says:

    GEEZ! I should have known better than to read something like this on an empty stomach! Too Yummy!

  169. Amy Wurth says:

    Hi. I might be overlooking something, but are there quantities for each ingredient needed? I see the ingredients…but no quantities or measurements of each. These look amazing and I would really like to try them. So if you can point me in the right direction I would be very grateful!

  170. Amy Wurth says:

    Nevermind! It didn’t show up at first, but I reloaded the page and I see it now!

  171. Erika says:

    Hello! These look absolutly devine! I was just wondering, who you say, “12/3 cups flour, 11/2 tsp baking powder…” what does the 12/3,?? Is it like, 12 cups? Why is it divided by 3?

    Thanks for your help!

  172. angela says:


    I made these…they were…AWESOOOME

  173. Mallorie says:

    I just placed my dough in the fridge and I am so excited! I will be baking first thing once I am out of school tomorrow night!

  174. Darren says:

    I’m making my third batch of these cookies right now. I added some cocoa powder to the mix to make them look chocolately brown and I hope that was a good decision.

    As for living at altitude, I live at 8,000 feet and the cookies come out fine..

  175. Keith says:

    These cookies look great. I’m going to try making them this weekend.

  176. These look incredible! Bookmarking recipe!

  177. Corinne says:

    Wow these look AMAZING~!!!

  178. Christina says:

    Oh my goodness, these look great. What is the purpose of keeping them refrigerated for a day or so? Yumm!

  179. […] or pinning….either way I was in one of my happy places when I came across this recipe from Crepes of Wrath. I knew right away that I had to try it! I was immediately drawn to the salt and sweet of these […]

  180. Kyla N says:

    Hi There!
    I found your blog on Pinterest with this cookie recipe…in short, these cookies changed my life!!
    This is the only recipe I’ll be using from now on, I love the salty with the sweet and the loaded up chocolatey goodness!
    Thanks for sharing!

  181. These look incredible!! All most too good toe at, almost! 馃槈 Bookmarked!

    Katie @ Epicurean Mom

  182. marty says:

    Speechless. They look exquisite! These have been on my “must bake” list for some time. This holiday season I will make these for my Cookie Swap.

  183. samantha says:

    Great recipe and terrific photos! I am in awe of how the cookies are all perfectly shaped. Interesting too that the recipe uses both bread and cake flours. I’m intrigued and will be trying this for the holiday cookie bake-a-thon! Thank you!

  184. Mary Beth says:

    These look amazing! I have what may seem like a silly question – you say you mailed these cookies. Any tips on mailing baked goods? How to package them, in what, etc? Many thanks!

    • Sydney says:

      I usually just pack them in tupperware or a tin and fill it with tissue paper or plastic wrap, just something to cushion them, then tape the sides of the tupperware/tin so that the lid doesn’t come off in transit. It always seems to work for me!

  185. prabhat gusain says:

    simple enough ingredients and procedure . i gotta try this ! :) :)

  186. […] mums! Lik dette:LikeBli den f酶rste til 氓 like denne artikkelen. […]

  187. Caitlin k. says:

    These were the BEST cookies I’ve ever had. I don’t even know what else to say :)

  188. Jamie F says:

    I’m making these for my fiance who is coming back from a deployment in a couple of days. His one request for a homecoming treat were chocolate chip cookies, I hope these do the trick! I’ll let you know how it goes :)

  189. Amanita says:

    I read your comment that refrigeration makes them soft and tender… Wondering if you can explain what happens with refrigeration? What is the scientific explanation or reaction occurring from this method? Inquisitive Cooks want to know! Thanks a bunch.

    • Sydney says:

      I’m just taking Jacques’s word for it! If anyone out there can explain it to me, please do! It just seems to work – I’m assuming for the same reasons that chili or soup tastes better the second day – the flavors coming together and whatnot.

  190. Amanita says:

    Also, Martha Stewart is claiming to have Jacque Torres’ chocolate chip cookies as well. The recipe looks a bit different. The recipe there does not call for refrigeration and varries on the ingredient ammounts. Who has the correct recipe??

    • Sydney says:

      I’m not sure, to be honest – I got mine out of the New York Times from 2007, I think? Maybe Martha changed the recipe to suit her needs. I’m sure both are good!

  191. Annie says:

    I veganized these are they were ridiculously amazing!!!! just used Earth Balance butter and egg replacer. YUM!!!!!!!

  192. Alexandra says:

    These cookies are so good. I love baking and have tried a lot of chocolate chip cookie recipes this is by far the best. The cookies taste so good and are so complex. Love them!

  193. Amelea says:

    Agreed. Best cookies ever! I will never make another chocolate chip recipe again! I’m set for life! Thank you for bringing these into my life!

  194. I’m making these as we speak. They are delicious. I definitely had to press them down before baking them though, as they barely flattened out in the cooking process at all. I don’t know why your flattened out and mine didn’t :/ My baking pans are new and I let them sit overnight. Hm. But still wonderful :)

  195. Cait says:

    These are delicious! I also used your trick of using two kinds of chocolate.

    Also, I’m not sure how, but I followed your recipe and got 35 small cookies AND 30 large cookies. SO MANY COOKIES.

  196. This is awesome . I will try like this

  197. Oh my goodness, the deliciousness.

    Thanks for the recipe.

  198. Lindsey says:

    Hi! I saw these cookies on The Chew and when I found this blog I immediately pinned it to my “un curable vices” board on Pinterest! I’m making them for Christmas and the dough is in the fridge however I have adjusted the recipe for a gluten free diet so we’ll see how they turn out! The batter is delicious, let’s just hope the cookies are just as good!

    If any one is interested, I subbed Pamela’s GF bread mix for the bread flour and Bisquick gluten free for the cake flour…. Bisquick already has baking soda so I just omitted it. I also used zero calorie sweetener for the granulated sugar but still used reg brown sugar because I had plenty on hand… As for the chocolate I used Giardelli 60% cocoa semi sweet chunks…. Hope it’s as good as the original! (if not I’ll be making them when the GF hubby is O.O.T. 馃槈 )

  199. debbie says:

    These cookies look delicious! Would it be ok to just mix the batter by hand or is it better to use a processor/blender (i honestly don’t know what the name is of what you used to blend it, i’m that much of a baking novice)? Thanks for your help!!

    • Sydney says:

      It’s better to use a mixer if you have one, but you can definitely do it by hand if you are strong! 馃槈

      • debbie says:

        Thank you! My mom used to bake ALOT (she made bread and cakes every week when I was younger) so I expected to find something like it around the house. I’ll just print out a picture of those cookies and stare at them for motivation. Merry Christmas!

  200. […] I love it, I think it is incredible, and I haven鈥檛 changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life. I guess that鈥檚 why they call him Mr. Chocolate! The Infamous Jacques Torres Chocolate Chip Cookies – StumbleUpon […]

  201. […] The Infamous Jacques Torres Chocolate Chip Cookies – StumbleUpon […]

  202. Vanessa says:

    The photo with the cookie with the bite is what put me over the edge. My batch is currently on hour 6 in the fridge. I only had dark chocolate Callebaut in my cupboard so I used that instead of the semi-sweet chocolate. I think the dark will go quite well with the salt. I can’t wait to bake these tomorrow!

  203. Vanessa says:

    One more comment/post to my most recent above.

    I noticed many comments about cookies not flattening and questions as to the purpose of refrigeration. So I Googled the questions and found some very logical answers.

    Basically, the warmer the dough is, the more it will spread in the oven. So if you used very soft butter, your batter would have been super sticky and fluffy and refrigerating it would have made it a lot easier to work with. Warm batter, when baked, will spread very quickly and may cause your cookies to cook and burn very quickly. However, if the cookies were portioned out and baked before coming back up to room temp (still very cold and hard) this could contribute to their lack of spreading (as more heat wold be required to help, essentially, melt the dough with the risk of burning and very crispy edges).

    In addition, the refrigeration helps the flavours come together and develop just like anything else that you let sit/rest/marinate.

    Here is the link for the full details:

    Hope this helps!

  204. Susann says:

    Looks very yummi. Thanks for this great recipe!

  205. […] The Infamous Jacques Torres Chocolate Chip Cookies | Crepes of Wrath […]

  206. […] The Infamous Jacques Torres Chocolate Chip Cookies – StumbleUpon […]

  207. TSS says:

    Those look great! I will definitely make some of these.

    Now I will pre-apologize for my internet trolling. Sorry. You DO realize “infamous” means famous in a bad way, right? For example, Adolf Hitler is considered to be infamous. An “infamous” cookie might be famous for making someone ill, or tasting awful, or even being poisonous.

    I guess you could mean it like The “Wickedly Sinful” Jacques Torres Chocolate Chip Cookies, implying it is naughty of you to eat them. But I don’t think it’s a very good name, as I’m sure these are delicious.

    • Sydney says:

      That is exactly what I intended (i.e. Wickedly Sinful). You’re not the first person to mention it, but I like the name so I’m keeping it 馃槈

  208. amaaaazing! i’ve been looking for a nice chocolate chip cookie recipe for a while now!!

  209. Liv says:

    would you recommend this or your ‘The Best Ever Chocolate Chunk Cookies’ receipe?

  210. Monica LaRue says:

    Hi Sydney! I’m pretty new at baking, but not new to the eating part. And these look divine.

    I was just wondering what the difference is between Cake Flour, Bread Flour and All-Purpose Flour… And can I substitute All-Purpose for the Cake and Bread Flour. Thank You!

    • Sydney says:

      It’s a few different things – baking soda and level of protein in the flour. I really do recommend using the flour suggested, otherwise I have a few other chocolate chip cookie recipes on the site that are great! Some people say that they have just used all-purpose flour and upped the baking soda and been fine, though.

      • happydemic says:

        Hey Sydney, thanks for this wonderful recipe and the awesome blog!

        But, to be a science geek for a minute… there should be no baking soda in cake flour! Cake flour has less protein (9%), and has been bleached, breaking down the protein. But it has no added ingredients. See .

        To substitute all-purpose flour for cake flour, mix with a small amount of cornstarch. In this recipe (2 cups less 2 tablespoons) I’d aim for 2 cups – 5 tablespoons of all-purpose flour, with 3 tablespoons of cornstarch. Sieving the flour at least once before sieving it as instructed in the recipe will help keep it light. This is a good method:

        I wouldn’t add extra baking soda myself. Baking soda has a noticeable, unpleasant taste unless balanced by something acidic – in this case, chocolate. Depending on the chocolate, these cookies might not be acidic enough to compensate for extra baking soda – especially if people are using low-cocoa dark table chocolate instead of the specified bittersweet or semi-sweet.

        For extra leavening in this recipe, I would have thought it would be simpler to use baking powder, which under normal circumstances is pH neutral. (The same goes for any recipe which is correctly pH-balanced.) Plus baking powder will keep most of its punch for the oven, with more effect on the final texture, whereas baking soda will start releasing CO2 as soon as it hits the acidic chocolate.

  211. Anais says:


    Is it worth buying Guittard chocolate disks? I found some online but they’re about $20 for two pounds! More than I’d like to spend on chocolate… Would using something like Ghirardelli Bittersweet Chips be as yummy?

  212. Jane says:

    While my last pan of these were in the oven I started to think about how many cookies a batch would make for future reference, and I couldn’t come up with an exact answer because my mom, sister and I couldn’t stop eating the cookies as they came out of the oven! They are by far the best chocolate chip cookies I have ever made! Thank you for this recipe!

  213. […] The Infamous Jacques Torres Chocolate Chip Cookies | Crepes of Wrath […]

  214. meg says:

    I’m clearing my calendar tomorrow and making these. They look beautiful too.

  215. […] The Infamous Jacques Torres Chocolate Chip Cookies – StumbleUpon […]

  216. matt says:

    i saw him do the famous choc chip cookie on ”the chew”///and he showed that he also lets the paddle go a while on 2nd speed AFTER the eggs are added also!///i am a professional and i never herad of this,,,also the flours are key,,,it works,,best cookie,,and also showing the ”square ” cookie tech…fast way of portioning…..lay out on 1/2 sheet pan and freeze…pop out and cut into squares…..

    • Sydney says:

      Ah, so that’s why the cookie companies do it! Good to know! :) I actually spoke to him on the phone about a year ago, and he was so happy that I loved the cookies and that people were responding so positively to them. I’m glad he got to demo them on The Chew!

  217. amy says:

    Does 1 cup mean an actual cup or 8oz? Im from the UK I think this is an american recipe.

  218. […] cookies also have a fun story behind them. A few weeks ago, I posted the Jacques Torres Chocolate Chip Cookie recipe, which I now believe to be the best chocolate chip cookie recipe available. Well, Mr. […]

  219. Sean says:

    What ratio of the bittersweet/semisweet chocolate did you use?

  220. […] before, there is just nothing better than a good chocolate chip cookie. 聽Since my friend gave me聽this聽recipe, it’s been the only chocolate chip cookie I ever make. 聽Take a looksie…the […]

  221. […] Jacques Torres Chocolate Chip Cookie Recipe […]

  222. Jane says:

    These tasted absolutely amazing when I made them (I swear I gained five pounds because I made about fifty and ended up eating them all by myself), but I had a problem with my cookies overspreading. I used the same kind of ice cream scoop as you, but when I baked them, my cookies ended up very thin and and about three inches wide. They sort of fell apart in my hands, even after they cooled. Any tips?

  223. […] tend to steer clear of specialty baking items and more often than not, I end up baking my favorite chocolate chip cookies to bring to parties instead of something I’ve never tried before – because, you know, […]

  224. Brianna says:

    After stumbling on this recipe, I have made these cookies tons of times, and I’ve made them a ton of different ways because I didn’t always have the exact ingredients. However, the past few times I’ve followed the recipe almost exactly and they haven’t turned out like I see yours have. They’re still the best cookies I’ve ever tasted, but my dough doesn’t get as wet as your seems to. The cookies also don’t spread as much. They’re almost like a crinkle cookies w/o the crinkle. Any tips? Yours look fantastic, and I’d love to try them ooey gooey!

  225. Trinna says:

    I just made a batch and baked trial cookies. tastes amazing but the cookies turned out really thin? is it bc I didn’t wait the 24hrs or do you have any suggestions on how to make them fluffier?

    • jaycee says:

      i dont think waiting 24 hours makes much difference. as a test i baked one right when i made the dough then placed the rest of the dough in the fridge as the recipe directed. they came out with exactly the same taste and look as the one not fridged.

  226. George says:

    Trying this out for the first time over my mom’s recipe (6th generation Polish baker)….hope she doesn’t find out!

  227. M says:

    I haven’t even put these in the oven yet, but I can tell you that the cookie dough is already one of the best I’ve tasted (and I’ve tasted a lot :))! Not sure if I’ll ever be able to go back to my normal chocolate chip cookies. Thanks for the recipe!

  228. Mike says:

    Having a great recipe with awesome photos is a killer combination. I think I need to wander downstairs and grab another cookie!

  229. Bianca says:

    Oh my, I have to make these!!!!!!!! They look like the perfect chocolate chip cookies. I’ve made some before, but they didn’t turn out so well, but I have a feeling that these are it! Can’t wait to make some. :-).

  230. […] 100 salami sandwiches and 50 vegan sandwiches; not too bad! I also made about 200 Jacques Torres chocolate chip cookies. I could never cater. I barely had room for just three different items in my kitchen and I […]

  231. I have even’t tries making these yet, but I already know that they’ll be 5-star cookies. I’m adding these to my Big To-Do List. You can check out my list here: (! 馃榾

    I’m already drooling 馃槷

  232. jaycee says:

    made these cookies yesterday, baked today. while they are good they are no better than the cook’s illustrated recipe, in fact the taste and the appearance is exactly the same. i dont see any reason to make a special purchase of bread flour and cake flour to make these cookies when you can have a cookie exactly like it using AP flour. im glad i tried it, but i’ll be sticking with the cook’s illustrated recipe.

  233. […] ground cardamom I won in the spice kit in my next batch of Chocolate Chip Cookies! 聽I use the Jacques Torres Chocolate Chip Cookie recipe, but substitute coconut oil for butter and add 1/4 tsp of nutmeg,聽but think the cardamom will add […]

  234. These look amazing. What’s special about the Jacques Torres chocolate?

  235. […] aware of it. Non airsoft stuff: If anyone wants to know the best chocolate cookie recipe its this: I just made some of them and they are amazing: __________________ Tech Work! My WTB My […]

  236. […] anyone wants to know the best chocolate cookie recipe its this: I just made some of them and they are amazing: […]

  237. Priscilla says:

    This has got to be the best homemade cookies I have EVER made. They didn’t have cake flour in the supermarket, so I used all purpose flour and bread flour. They came out very soft, even after a couple of days they are still soft, with a little bit of crisp around the edges. I had the cookies refridgerated for about 32-36 hours, and the chocolate baked inside the cookies are still melted which is good, I will definitely make these cookies every time, throwing out my other chocolate chip cookies recipe, these are the best!

  238. LyndaS says:

    I have always used Nestle’s Toll House cookie as my go-to cookie. I need to try this one – it looks delicious!

  239. […] class and I knew right there and then that these would be my go-to chocolate recipe. Check out聽Crepes of Wrath聽for the recipe – they do an amazing job at showing you the entire […]

  240. […] looking through my pantry and realized I had all the ingredients to make myself my favorite cookie (a modified version of Sydney from Crepes of Wrath’s “Infamous Jacques Torres Chocolate C…聽 Crepes of Wrath is one of my all-time favorite cooking blogs, I highly recommend bookmarking and […]

  241. […] Recipe 漏聽Jaques Torres 聽| Courtesy of 聽Martha Stewart聽聽 | 聽Inspired by Cr锚pes of Wrath […]

  242. Leigh says:

    This is the first time I’mm making the 36 hour Chocolate Chip cookies. After I mixed the ingredients this afternoon for the cookies, I placed the dough in three (3) separate plastic wraps & placed in fridge. Tonight I checked on them in the fridge & they are hard as a brick! Is that how the dough should be?

    • Sydney says:

      Hi Leigh – be sure to let the dough sit out at room temperature for a couple of hours before you start baking so that you can actually scoop it!

  243. […] The National Classic Cookie — with a twist聽adapted from the infamous Jacque Torres Chocolate Chip Cookie Recipe […]

  244. Jessica Morris says:

    This was a fantastic recipe. I’ll be sure to try more. (:

  245. rd.rnnr says:

    Just and FYI: You do not need to run out and buy cake flour. One cup of Cake Flour = 3/4 cup + 2 Tbsp. all-purpose flour combined with 2 Tbsp Corn Starch. This is noted on the side of Argo Corn Starch container and it works out just fine.

  246. Hallie Ann says:

    Truly the best cookies I have ever made. It is worth the extra effort to make these cookies. Too often I’ve put effort into preparing a meal, only to have mediocre results. I will gladly set aside time to make this recipe, as it never fails to satisfy my chocolate needs.

  247. Donna Swan says:

    I have always chilled my cookie doughs. Like to make the various doughs up 3 or 4 at a time, chill a day or so. Then do a baking marathon, so to speak. Or you can pull out an individual dough and bake just one cookies sheet for dessert. I have kept doughs up to a week in fridge with no noticeable difference in taste or texture.

  248. […] recipe for Chocolate Chip Cookies by Jacques Torres.聽They were unlike any cookie that people had been making in their own homes – the New York […]

  249. Kim says:

    I made these following the instructions exactly. I was disappointed that they did not spread out in the pan, but remained fairly thick. End result after the cookies were cool was a thick, crunchier cookie. I love thin, chewy like your photos show. The flavor was good, but they were just too dense. Suggestions?

  250. Lily Meagles says:

    Nom nom, looks irresistible!! Must tell my mom the recipe! :)

  251. tina says:

    Should you let the dough come to room temp before scooping out? Had a hard time scooping out after they were refrigerated for 24 hours or more especially since I used the feves that were a little bigger.

  252. Julie says:

    I am not one to leave comments or feedback but felt compelled and obligated to the ccc lovers out there…WOW! all I can say is that I can vouch for this being THE best cookie ive ever made!!!…have been searching high and low, never found the perfect one until I saw this claim on Pinterest and from the description thought, gotta try it!…and CANNOT have just one, so, they were pretty much gone in a day!, thank goodness i kept my own stash from the kids!..think its the kosher salt and the two kinds of flours make a huge difference as well! again these are IT people, long process but SO well worth the time and effort!…my kids and I are hooked!! Thanks a million for this recipe!

  253. Lauren says:

    These look exactly like my favorite cookies “break-up cookies” from Church Street Coffee and Books in Birmingham, Alabama (check it out). The best ones out there, by far. Any idea if these cookies are related to those?

  254. penny says:

    Do you measure out the flour and then sift? or sift to get your desired measurements? I can’t find this info on any sites with this recipe and yours looks the yummiest! Thanks!!

  255. penny says:

    I can’t thank you enough for the quick reply! So so appreciated! I was jonsing to make these ASAP!

  256. […] baked good. To impress a little boy, Joanna bakes cookies, cakes, and pies for him. Try this famous chocolate chip cookie recipe. It takes over 24 hours, but it’s worth the […]

  257. […] chocolate chip cookie. He’s been very generous and made his recipe widely available. Go here Chocolate Chip Cookie Recipe and you will not only get the ingredients but also an illustrated guide to making them. […]

  258. […] The infamous jacques torres chocolate chip cookies – the […]

  259. nicole says:

    So two questions: Would I be okay making these using a hand mixer? I’m currently away from home and my stand mixer. Would adding chopped walnuts be okay in terms of the texture? I don’t want to change it too much.

    • Sydney says:

      Hi Nicole – I think you’d be fine if you’re willing to use a little elbow grease! And definitely – I think walnuts would make them even better!

  260. Sarah says:

    Hello! I’ve been making this cookie for years now and it’s amazing. It’s my go-to recipe. Curious what you thought about using the base recipe, but adapting to oatmeal raisin instead. Any thoughts on if I would need to alter the flour amounts to make up for the added oatmeal? Thanks so much!

  261. […] over to the New York Times website or to one of my favorite food blogs Crepes of Wrath to see the […]

  262. […] The Jacques Torres Chocolate Chip Cookies […]

  263. Melissa C says:

    I have to say that these were the absolute WORST cookies I have ever eaten! I decided to make this recipe with a friend (who owns her own bakery) because the pictures looked so delicious, but these cookies were a complete let down. We followed each step exactly how it is outlined here, but the cookies tasted overwhelmingly like gluey flour and were not sweet at all, despite all the sugar. We followed the recipe exactly with no errors or substitutions, and they were still just awful. Those cheap Nestle cookies you get in the refrigerated section of the grocery store were 1000% better, and had way fewer ingredients! Save yourself the time, money, and effort and find an easier recipe that doesn’t include every type of flour in existence. You won’t regret it!

  264. Trisha says:

    I’m curious if these are still the Best. Cookies. Ever?? I’ve made your other recipe and loved it, as well as the ones with the strawberries…wondering if this recipe is still holding its own after a few years? :)

  265. This recipe looks pretty amazing. I have to try it.

  266. Taste USA says:

    My family rated this recipe a 5 star. I plan on using different puddings in it.

  267. Saryan Amar says:

    Who needs a tunnel of love when you have a tunnel of fudge! This looks fantastic!!

  268. Saryen Kamar says:

    I just tried this yummy recipe from your blog and it has come out really yummy!! :)
    This is my first chocolate chip cookies and I am quite happy with the outcome…
    Thanks for sharing this easy recipe :)

  269. arlene says:

    These cookies are truly the best. I got the recipe from Jacques Torres while visiting his Chocolatier in Dumbo. I make them always and add lots of different “stuff” Heath Bar bits, white chocolate, dried cranberries and pecans turn this dough into something outrageous. Try it.

  270. sbradfor says:

    I didn’t much care for these cookies. Way too sweet and lacking in texture. I’ll stick with my own recipe.

  271. […] The Infamous Jacques Torres Chocolate Chip Cookies […]

  272. […] Source: The Infamous Jacques Torres Chocolate Chip Cookies – The Crepes of Wrath […]

  273. The title of this article should be ‘The Famous Jacques Torres…… Not ‘The infamous Jacques Torres….’

  274. Art says:

    Cannabutter takes this excellent cookie to a whole other level.

  275. […] these Bourbon Rye Chocolate Chip cookies. They remind me somewhat of the Jacques Torres Chocolate Chip Cookie, but that might be more because you age the […]

  276. Djuana says:

    These cookies are the business! Absolutely best ever and worth the three-day wait.

  277. Caroline says:

    NOT Infamous………. it should be ‘Famous.’ Infamous means the opposite and is not a complement.

  278. This is really famous Jacques Torres Chocolate Chip Cookies

  279. Just a random brazilian guy here to say that I tested this recipe here and it’s amazing. Thanks for sharing!

  280. Sheryl Holloran says:

    I think she called the recipe infamous because these cookies are sinfully good…and you can’t eat just one. I have made this recipe for years, and my friends just requested them again for a party. They are famous for that reason…but infamous because of the above comment, haha. 馃槈 Beautiful photos…will have to subscribe to your blog. Well done.

  281. […] of this basic cookie ranging from home-baker family recipes to famous chefs like Thomas Keller, Jacques Torres, and聽Emeril Lagasse…to everyones favorite Friends […]

  282. Bin Xu says:

    You said that you should add the flour mixture in until just moistened, does that mean you don’t need to use all of it? Thank you.

  283. Heaven says:

    Hi, what would be the best substitute for bread flour?

  284. Ayesha says:

    I live in India and we don’t have cake flour or bread flour available off the shelf….
    We have just one variant of white refined wheat flour (maida) that’s made from milling hard wheat. What would you recommend I use? Please advise.

  285. AJ says:

    I’ve tried this over the weekend, my cookies didn’t expand as expected in the oven. It went in as a ball, and came out as a ball. Followed the recipe and I let the dough rest about 30 hours in the fridge and let it came to room temperature before portioning to bake.

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