Jacques Torres Best Chocolate Chip Cookies

These Jacques Torres chocolate chip cookies are the ultimate treat! Perfectly chewy with crisp edges and loaded with rich chocolate chunks.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: French

Keyword: Baking, Chocolate Chip Cookies, Cookies, Dessert, Easy

Servings: 24 servings

1 pound butter at room temperature
1 1/4 cups granulated sugar
2 1/4 cups brown sugar
4 large eggs
3 cups cake flour plus 2 tablespoons
3 cups bread flour
2 teaspoons salt or 1 tablespoon if using unsalted butter
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon vanilla extract
2 pounds 60-percent chocolate semisweet or bittersweet chocolate disks, feves, or morsels

Begin by placing the room-temperature butter in a large mixing bowl. Add both the granulated and brown sugars. Using a stand mixer or hand mixer, beat the mixture on medium speed until it becomes light and fluffy, about 3-5 minutes.
Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together cake flour, bread flour, salt, baking powder, and baking soda. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a rubber spatula, gently fold in the chocolate disks or morsels until evenly distributed throughout the dough.
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 24 hours to enhance flavor and texture.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Use a large cookie scoop or tablespoon to portion dough onto prepared baking sheets, leaving space for spreading. Bake for 12-15 minutes until edges are golden brown and centers remain soft.
Remove cookies from oven and allow to cool on baking sheets for about 5 minutes before transferring to a cooling rack. Enjoy warm or store for later!

Chilling the dough for at least 24 hours improves flavor and texture.
Use a mix of different chocolates for varied flavor profiles.
Cookies can be frozen as dough balls for up to 3 months; add extra baking time when baking from frozen.
Do not overmix the dough to avoid tough cookies.
Store baked cookies in an airtight container at room temperature for up to one week.