Alright, here’s the thing—I’ve been playing with cookie recipes basically since I was big enough to reach the countertop, and the first time I made Jacques Torres Chocolate Chip Cookies? Let’s just say the kitchen never quite recovered from the avalanche of flour, but everyone agreed it was worth it. I do remember burning my first batch because I got distracted by a rerun of The Great British Bake Off (classic me). Still, the house smelled so good the neighbors had their noses pressed up against the windows. Okay, not literally, but you catch my drift—these cookies have that kind of pull.

Why You’ll Want to Bake These ASAP

I make this recipe pretty much whenever I want to win the “best snack” award at family gatherings. My kids (and even the grumpy cat) start circling the kitchen before the dough is even in the oven. I think it’s the gooey centers that do it—sometimes I’m *just* impatient enough to underbake them on purpose. Funny thing is, I used to throw in regular chocolate chips and called it a day, but honestly, after using those fancier slabs you chop up yourself, well, let’s just say I get fewer complaints. Or maybe people are just being polite? Oh, and if you’re sick of flat, sad cookies—this one’s for you, because with the fridge-rest (trust me on this one) you get that bakery-style height. Not to be too dramatic, but these have semi-magical powers.

What You Need for Jacques Torres Cookies

2 cups cake flour (sometimes I sub in all-purpose if it’s all I’ve got—nobody noticed yet)
1 and 2/3 cups bread flour (my gran always insisted on King Arthur but, you know, whatever’s in the cupboard…)
1 and 1/4 tsp baking soda
1 and 1/2 tsp baking powder
1 and 1/2 tsp coarse sea salt (I accidentally used table salt once—go lighter if you do too!)
1 and 1/4 cups unsalted butter, room temp (if you forget to soften it, just cube it and let it sit a few mins—I do it all the time)
1 and 1/4 cups light brown sugar, packed
1 cup plus 2 tbsp granulated sugar
2 large eggs (pro-tip: I once used 3 medium size eggs by mistake—came out fine!)
2 tsp vanilla extract (the real stuff makes it pop, but yes, the imitation stuff works too if that’s your jam)
1 and 1/4 lbs chocolate feves or disks, bittersweet (I honestly just chop up a couple big dark chocolate bars—Lindt, Ghirardelli, or whatever’s on sale, even the Aldi stuff)
A pinch more sea salt for sprinkling

How I Actually Make These

In a big-ish bowl, whisk together both flours, baking soda, baking powder, and sea salt. It looks a bit sad right now, just dry stuff—that’s fine.
In another (even bigger!) bowl, beat together your butter, brown sugar, and granulated sugar. I use a hand mixer because I haven’t splurged for a stand mixer; either works. Get it nice and fluffy—like if toothpaste was delicious.
Add in the eggs, one at a time. I usually drop a bit of shell in, fish it out like a hawk (the struggle is real), then mix in the vanilla.
Dump the dry mixture in with the wet, but go slow. Don’t freak if it looks dry at first, it *always* comes together. Actually, I find it works better if you stop mixing as soon as the flour disappears—you don’t want to overdo it.
Fold in your chopped chocolate. This is where I sneak a chunk or two. You’re not judging, right?
Scoop out dough balls—like golf balls, but, you know, edible—and plop them on a sheet tray. Cover with cling wrap (sometimes I use an old, clean tea towel because, oops, out of wrap) and chill in the fridge for at least 24 hours. No, really—at least overnight. Something magic happens. I once tried baking them right away, and, well, blandville.
When you’re ready to bake, preheat oven to 350°F (that’s about 175°C for the metric crew). Put dough balls on a lined baking sheet—parchment or a silicone mat both work, wax paper doesn’t (ask me how I know…). Keep ’em a good couple inches apart—they spread like gossip at Bingo night.
Bake 16-20 minutes, depending on your oven (mine runs hot, so I start checking at 15). They should look golden at the edges but still kinda soft—don’t panic if they seem squishy, they’ll firm up while cooling.
Right out of the oven, sprinkle a pinch of sea salt. Let the cookies chill on the tray for a bit before transferring to a rack (or, if you’re like me, just grab one straight away and risk burning your tongue…worth it).

Notes from Lots of (Messy) Batches

If you swap the bread flour for more cake flour, cookies come out softer but less chewy, which is fine for some people but not what I like best.
I tried chunks of milk chocolate once—way too sweet for me (but the kids inhaled them, so… your call)
Chilling the dough *really* does something. Sometimes I’m impatient and sneak a couple early. They’re fine, but not “wow.” Patience pays off (unfortunately).
If you don’t want to use both flours, King Arthur Flour’s website has some helpful substitutions here.

The Times I Messed With This Recipe

Once I tossed in some chopped pecans—very tasty, but my uncle gave me side-eye (he’s nuts-averse, ironically).
Used orange zest for a holiday twist… not my finest hour. Maybe you’ll like it? Bit odd for me.
Once swapped half the chocolate for peanut butter chips. Totally different cookie, kinda awesome, but it’s not even pretending to be Jacques’s anymore.

What You’ll Actually Need—Gear Wise

Mixing bowls—don’t panic if you only have one, just be ready to wash and re-use midway
Hand or stand mixer—arm power works in a pinch if you like a workout (I don’t)
Baking trays—mine are ancient, still fine
Parchment paper or silicone mat—if you don’t have either, just grease the tray with butter and hope for the best (usually works!)
Wire rack—sometimes I just use a cold stovetop burner
Scoop or big spoon—eyeballed is fine

How to (Try to) Store Them

In an airtight container—supposedly they’re good for up to 3 days, but, honestly, in my house these cookies vanish so fast I can’t remember the last time I needed to store them. If you do manage to stash a few, they stay chewier if you toss in a slice of bread (weird old baker’s trick I got from Serious Eats). Not magic, but it helps.

How to Serve ’Em (My Way, Anyway)

Fresh from the oven with a glass of cold milk—classic. Or for extra points, stack a warm one on a scoop of ice cream. My youngest started the tradition of cookie sandwiches: slap a marshmallow between two and squash together—wild sugar rush, but what can you do?

Hard-Learned Pro Tips (Aka, Things I Messed Up)

I once tried to skip the chilling step (rage against the fridge). Regretted it—cookies spread everywhere.
Melted butter instead of room temp? They’ll be thinner than your last nerve on a Monday.
Overmixed the dough, and the cookies came out tough. Lesson: stop as soon as the flour’s in.

Real-Life FAQ

Do I really have to chill the dough overnight?
Okay, I get wanting to skip it, believe me. But the texture just isn’t the same. If you’re desperate, even 4 hours helps, but 24 is best—scout’s honor.

What if I only have one type of flour?
Makes a slightly different cookie but works in a pinch. Did it once during a store run fail; nobody threw theirs away.

Can these be frozen?
Oh, for sure. I scoop the dough balls and freeze ’em on a tray, then bag ’em once hard. Bake straight from frozen, add a couple extra minutes. (Bonus: cookies on demand!)

Do I really need fancy chocolate?
Nah! I mean, you’ll taste the posh stuff if you use it, but regular chocolate is still pretty great. I sometimes use half chips, half chopped bar—best of both worlds?

Wait, why do my cookies look weird at the edges?
Probably overbaked them, or maybe your oven runs hot (mine’s totally unreliable). Try pulling them out while the centers still look soft. Oh, and lining your trays helps.

Also—sidebar—if you want more baking science fun, check out the in-depth breakdown at Sally’s Baking Addiction. Really good comparisons!

If you give these a whirl, let me know how it goes—unless you end up with burnt bottoms, in which case just scrape ’em and claim it’s chef’s choice… worked for me.

Jacques Torres Chocolate Chip Cookie: My Real Deal Guide