Jacques Torres Chocolate Cookie Recipe
Jacques Torres Chocolate Cookie Recipe is a beloved classic known for its perfect balance of chewy and crispy textures. Made with high-quality chocolate, brown butter, and a touch of sea salt, this recipe creates cookies with deep flavor. Refrigerating the dough enhances the taste, making them irresistible.
Equipment
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Hand mixer or stand mixer
- Cookie scoop or tablespoon
- Measuring cups and spoons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons fine sea salt Jacques recommends fine sea salt for the best flavor
- 1 cup 2 sticks salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs at room temperature
- 12 ounces high-quality dark chocolate 65-70% cocoa, chopped into chunks (or a combination of dark and milk chocolate)
- 1 cup milk chocolate chunks or chips
- 1/2 cup finely chopped walnuts or pecans optional, for added texture
Instructions
Prepare the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Set aside.
Cream the Butter and Sugars:
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
Add Eggs and Vanilla:
- Beat in the eggs one at a time, making sure each is fully incorporated. Then add the vanilla extract and mix until combined.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Add the Chocolate:
- Stir in the dark chocolate chunks, milk chocolate chunks, and optional chopped walnuts or pecans. The dough will be thick and rich with chocolate!
Chill the Dough (Optional but Recommended):
- For best results, cover the dough and chill in the refrigerator for at least 30 minutes. This helps the flavors meld and creates a chewier cookie.
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Scoop and Bake:
- Using a cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in batches for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
❖ Chilling the dough is key! The longer you let it chill, the better your cookies will be. While you can bake them right after mixing, for the best texture and flavor, I strongly recommend letting the dough rest for a full day.
❖ Chocolate quality matters: Since this Jacques Torres Chocolate Cookie Recipe is all about the chocolate, I highly recommend using high-quality chocolate, like Jacques Torres’ signature blend, or another premium brand. This will elevate the overall flavor and texture of your cookies.
❖ Freezing dough: If you want to bake only a few cookies at a time, scoop the dough onto a baking sheet and freeze the dough balls. Once frozen solid, transfer them to a freezer-safe bag and bake as needed by adding a few extra minutes to the baking time.