With their crisp edges, chewy centers, and buttery caramelized toffee notes, Jacques Torres Chocolate Chip Cookies are a beloved treat in NYC. Loaded with chunks of rich dark chocolate, it’s no surprise they’re a must-try when visiting the Big Apple. Luckily, you don’t need to travel to New York to indulge—these cookies are easy to make at home!
INGREDIENTS
- 2 cups minus 2 tablespoons cake flour (241g or 8 ½ ounces)
- 1 2/3 cups bread flour (241g or 8 ½ ounces)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups salted butter, softened (2 ½ sticks)
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar (227g or 8 ounces)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate (at least 60% cocoa)
- 8 ounces chopped additional dark chocolate for coating (optional)
INSTRUCTIONS
- Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer with a paddle attachment for 4-5 minutes, until the mixture is creamy and light.
- Add the eggs one at a time, mixing well after each addition. Be sure to stop and scrape the bottom and sides of the bowl. Stir in the vanilla extract.
- Add both flours, baking soda, baking powder, and salt. Pulse a few times to incorporate, then mix on low speed for 5 to 10 seconds, just until combined. Stir in the chocolate.
- Scoop the cookie dough into large 3 1/2-ounce mounds on a parchment-lined baking sheet. The dough mounds should be slightly larger than golf balls and placed close together. Sprinkle with flaky salt. Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours, allowing the dough to chill and the flavors to develop. You can bake the cookies any time between 24 and 72 hours.
- When ready to bake, preheat your oven to 350°F (175°C) for at least 20 minutes. Line a baking sheet with parchment paper and arrange 6 dough balls on it, spaced to allow the cookies to spread.
- Bake for 18 to 20 minutes, until golden brown with soft centers. Remove from the oven and let cool for at least 10 minutes before transferring the cookies to a wire rack to cool. You can enjoy the cookies while still warm or let them cool completely before coating the bottoms with additional dark chocolate.
- If using the chocolate coating, line additional baking sheets with silicone mats. Melt the chopped dark chocolate in the microwave on 50% power for 60-90 seconds, stirring every 30 seconds until smooth. Spoon the melted chocolate onto the bottoms of the cooled cookies and spread evenly to coat them in a thin layer. Place the cookies onto the silicone mats with the chocolate-coated bottoms facing down. Allow the chocolate to set completely before enjoying.
