Chocolate Chip Cookie a la Jacques Torres


Before I begin this post, I would like to extend my heartfelt condolences to the bereaved families and the grieving community of Newtown, Connecticut. Being a parent myself, it is difficult for me to grasp the harrowing pain brought on by this tragic loss of innocent lives. I dedicate this post to the fallen children (who were mostly 6-year-olds – my daughter’s age) and to the brave heroes of Sandy Hook Elementary School.

If only the world could be filled with, say, chocolate chip cookies instead of guns, then I bet this would be a safer and happier place! Chocolate chip cookies are almost always a sign of friendship, of sharing, of giving, of comfort, of the familiar…

If you’re ever feeling blue, a chocolate chip cookie can cheer you up. If you’re feeling happy, a chocolate chip cookie can become an expression of that joy. If you’ve been faraway from home and are craving something familiar, a chocolate chip cookie can bring you back. To me, it is simple: eat more chocolate chip cookies for world peace!

Even though this Jacques Torres (NYC chocolatier via Paris) cookie recipe has been written and blogged a million times over by foodies far and wide, everyone has their own baker’s “touch.” Your cookie will turn out differently from my cookie, and certainly from Jacques’ cookie, because we are all individuals with different baking approaches, different handling techniques, different ingredients, different equipment, different pacing…and all of these combinations make for endless possibilities. This is how MY chocolate chip cookies turned out…

And oh, I wanted it to be the “all-American” cookie, so I used milk chocolate chips for this! I don’t know of any child who would say no to milk chocolate chip cookies…and to dunking them into milk…Oh, how innocent life was back then.

5.0 from 5 reviews
Chocolate Chip Cookie a la Jacques Torres
Prep time
Cook time
Total time
This recipe is from The Essential New York Times Cookbook compiled by Amanda Hesser. Published by W.W. Norton & Company, Inc. in 2010
Serves: Makes 24 cookies
  • 1-3/4 cups + 2 tbsp (225 g / 8.5 oz) cake flour
  • 1-2/3 cups (225 g / 8.5 oz) bread flour
  • 1-1/4 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons coarse salt
  • 2-1/2 sticks (285 g / 10 oz) unsalted butter, softened
  • 1-1/4 cups (280 g / 10 oz) packed dark brown sugar
  • 1 cup + 2 tbsp (225 g / 8 oz) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1-1/2 cups (270 g) milk or semi-sweet or bittersweet chocolate chips or fèves
  • sea salt flakes
  1. Sift the flours, baking soda, baking powder, and coarse salt into a bowl.
  2. In a bowl of a mixer fitted with a paddle (or in a bowl with a hand mixer), beat the butter and both sugars together on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  3. Reduce speed to low, add the dry ingredients in one go, and mix until just combined, 5 to 10 seconds only. Do not overbeat.
  4. Drop in the chocolate pieces and fold in until just combined.
  5. Press a plastic wrap to cover the dough, and refrigerate for 24 to 36 hours. The dough can be used in batches and refrigerated up to 72 hours.
  6. When ready to bake, preheat oven to 350 F (180 C). Line a baking sheet with parchment or silicone baking mat.
  7. Scoop 1.5 oz mounds (you can do this by weighing each on a digital scale) of dough onto the baking sheet, making sure to turn and press in any chocolate chip pieces that are poking out.
  8. Sprinkle lightly with sea salt crushed between your fingers.
  9. Bake until golden brown but still soft, about 12 to 15 minutes. Transfer the sheet to a rack and let stand for 10 minutes before slipping the cookies to another rack to cool a bit more.
  10. Repeat with the remaining dough. However, do not place unbaked dough on a hot cookie sheet. To cool it down, run cold water on the back of the cookie sheet, then wipe dry before the next use.
  11. The cookies tend to harden when left standing on a rack. Transfer to an airtight container and they can be stored for up to 1 week.



  • Reply December 18, 2012


    I have a good oatmeal-choco chip recipe but I’m still bookmarking this classic! I have to find time to try this! :9

  • Reply December 18, 2012

    Tina Ong (@PhenomenalMama)

    I just made 3 batches of this famous cookie recipe for the daughter’s class. You should do a side by side comparison of your fave choco chip cookie recipe.

  • These are what’s lacking in the supermarket shelves here. I LOVE chocolate chip cookies but they are hard to find. I should get the hint and start making my own too. Thanks for sharing the recipe. I need a classic. And yes Jen, I agree. If only the world is filled up with chocolate chip cookies instead of guns, then we will live in a safe and happy place.

  • Reply December 18, 2012

    jaime @ sweet road

    I do the same thing! I always use milk-chocolate chips in my cookies… you can’t beat the overly-gooey chocolate in cookies and whenever I use milk-chocolate chips they tend to stay gooey a little longer. Perfect!

  • Reply December 18, 2012


    Fantastic job on the chocolate chip cookies!!!! Just seeing your pictures is getting my day off to a good start;-)
    I have grandchildren the same age as your children so I know how personal the school attack feels and how sad and helpless we are, we have all been robbed -it will be very difficult to work through our feelings going forward. I know I gave my grandchildren big hugs yesterday.

  • Reply December 18, 2012


    I can’t wait to get back home in a few weeks time and try out this recipe. The photos are lovely.

  • These look delish! I have yet to try Jacques Torres’ recipe but it sure looks tempting!

  • Reply December 18, 2012

    amy @ fearless homemaker

    Yum, I’ve made these cookies before, too + just love them. You just can’t beat good ol’ chocolate chip cookies + a tall glass of milk.

  • Reply December 18, 2012

    Laura (Tutti Dolci)

    What a sweet post Jen (both the sentiment and the cookies!). These cookies look incredible and yet so familiar and comforting, just what is needed in a time like this!

  • Reply December 18, 2012

    Suzanne Perazzini

    I am with you – more focus on food would divert ugly minds from violent and aggressive thoughts. These cookies are a good start.

  • Nothing beats a good chocolate chip cookie! I know my 7 year old would love to come home to them!

  • Reply December 18, 2012


    I doubt that Zeus himself could turn down a homemade chocolate chip cookie! Your JT results look absolutely perfect!

  • Reply December 18, 2012

    Lora @cakeduchess

    I haven’t baked chocolate chip cookies in way too long. This looks like a recipe that is a keeper. I could go with any chip and be very happy. A lovely tribute and words, Jen.

  • Reply December 18, 2012

    The Squishy Monster

    More cookies, less guns, that’s the spirit!

  • Reply December 19, 2012


    This reminds me of chips ahoy but this one looks easy much better, love them worth cold milk

  • Loving these chocolate chip cookies! I agree – that they can always put a smile on anyone’s face. Yours came out just perfect! Hope you are having a great day!

  • Reply December 19, 2012


    Oh goodness I need about 10 of these!

  • Reply December 19, 2012

    Cass @foodmyfriend

    Beautiful! They look amazing :) well done. Just in time for Christmas gifts!

  • Yes, I vote for more chocolate chip cookies (especially like these ones) instead of what contributed to last week’s horrific events.

  • Reply December 20, 2012

    Averie @ Averie Cooks

    I made the NYT/Torres cookies in November! Glad I checked them off my bucket list! And yours look great!

    Thanks for stopping by & saying hi :)

  • Reply December 22, 2012


    What a beautiful and caring post.

  • Reply December 23, 2012

    Magic of Spice

    Chocolate chip cookies instead of guns, wouldn’t that be a lovely world! Especially when it would include these delights :)

  • Reply December 24, 2012

    The Café Sucré Farine

    These are the best cc cookies ever and I think your version looks amazing! It is really fun that each person who makes the exact same recipe has unique results, that’s what makes cooking so intriguing!

  • Reply December 26, 2012

    Nami | Just One Cookbook

    Oh Jen, I will DEFINITELY try this chocolate chip cookie recipe next time. It looks good and each of your pictures talking to me that I need cookies….THESE cookies!

  • Reply December 29, 2012

    Cowgirl Chef

    I agree – more chocolate chip cookies would make the world a much better, much happier place. I love this recipe, too — the sea salt + chocolate makes them stand out from the rest. The hardest part, I think, is letting the dough rest for a day or two before baking…every time I open the fridge, I think I need to keep “testing” the dough. 😉

  • Reply January 3, 2013


    Hi Jennifer!:) wow I actually tried this recipe as well. Like most people we all have our own favorite choco chip cookie recipe already but I must say I could make room for one more:). I also found it fascinating that Jacques Torres used bread flour in here, it was actually the ingredient that attracted me to try it out:). the end result? worth it.

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