The Story: When a Cookie Isn’t Just a Cookie
If you’ve ever stumbled onto the Jacques Torres chocolate chip cookie hype train and wondered if those cookies really are as life-changing as folks say&mash;let me tell you, *something* magical happens between the brown sugar, giant chocolate wafers, and that irresistible, slightly salty finish. First time I made these, I’d actually planned for a simple Saturday night treat, but it turned into a bit of a comedy: flour dust everywhere, chocolate smudges on my dog (don’t ask), and at least one cookie that looked more like an island. But honestly, these were so good, no one cared about the misshapes.
You’re in for a treat—and maybe a little kitchen chaos, but isn’t that half the fun?
Why I Keep Coming Back to This Recipe
I make this when my family starts dropping hints about those "big gooey cookies you made last year," which is code for Jacques Torres. These cookies are massive, chewy, sweet, salty—kind of a whole mood. My husband goes wild for them, especially warm out of the oven (I mean, show me someone who doesn't). The chilled dough step used to drive me bonkers because patience? Not my strong suit… but, okay, waiting really does amp up the flavor. At least, that's what I keep telling myself while staring at the fridge every hour.
What You’ll Need (But Don’t Sweat the Small Stuff)
- 2 cups cake flour (or, when I run out, honestly all-purpose flour works fine; don’t tell Chef Torres)
- 1.75 cups bread flour (sometimes I just use extra AP if I’m low on bread flour and it’s not a disaster)
- 1.25 teaspoon baking soda
- 1.5 teaspoon baking powder
- 1.5 teaspoon coarse salt (kosher salt is my go-to, but table salt works in a pinch)
- 1.25 cups unsalted butter, at room temp (if I forget to soften it, microwaving for 10 seconds in short bursts is… mostly fine, as long as you don’t melt it)
- 1.25 cups light brown sugar, packed (my grandma insists on Domino, but supermarket own-brand does the trick)
- 1 cup plus 2 tablespoon granulated sugar
- 2 large eggs
- 2 teaspoon good vanilla extract (I know, it’s expensive; sometimes I use half vanilla and half almond extract for a twist)
- 1.25 lbs bittersweet chocolate disks, at least 60% cacao (I use Guittard if I’m feeling fancy, or just whatever dark chocolate chunks I’ve got lying around)
- Sea salt flakes for sprinkling
How I Make Them (Your Kitchen, Your Chaos)
- Mix the dry stuff: Grab two bowls if you can be bothered (or just one, honestly). Toss together the flours, baking soda, baking powder, and salt. Sometimes I whisk, sometimes I just kind of stir it… hasn’t made a difference yet.
- Cream the butter and sugars: In a big bowl, beat the butter, brown sugar, and white sugar together until it’s fluffy and light. Takes a few minutes. I use a stand mixer, but honestly a hand mixer or a strong arm works. (This is where I sneak a fingerful. Quality control, right?)
- Add eggs and vanilla: Chuck them in, mix again until combined. Don’t overthink it.
- Combine it all: Add the dry mix into the wet and blend until it just comes together—don’t keep beating or you’ll end up with tough cookies (been there, trust me). Add the chocolate disks and give it all a good stir. It looks like a lot of chocolate. That’s correct.
- Chill the dough: This is the tricky bit. Scoop big golf ball-sized mounds onto a tray, cover them (plastic wrap is fine), and let them chill for at least 24 hrs. Or, if you’re rebellious, bake a couple right away and see for yourself; just don’t blame me if they spread into chocolatey puddles (which, incidentally, still taste good).
- Bake when ready: Preheat oven to 350F (180C). Pop dough balls, spaced out (they spread!), onto a parchment-lined baking sheet. Sprinkle with sea salt flakes. Bake 15-18 minutes, turning tray halfway. They’ll look a little underdone in the middle when you pull them out—that’s the idea!
- Let cool… or not. Transfer to a wire rack if you have one. Or just eat one straight off the tray. Up to you.
Things I’ve Learned (the Hard Way)
- Chilling really does make them taste better, but… sometimes I give up after 6 hours and honestly? Still delicious.
- Once I accidentally dumped in too much salt. Edible, but my son called them “ocean cookies.”
- Mixing chocolate chips and disks makes for surprise bites, which is more exciting than it sounds.
What If You Want to Mix Things Up?
- Chopped walnuts or pecans? Tried that, loved it. (My best friend’s allergic though, so I’ve learned to ask first.)
- A dash of cinnamon once, but it kind of overpowered the chocolate. Wouldn’t recommend unless you’re a cinnamon super-fan.
- I made a version with white chocolate. It was… fine. Next!
What You’ll Need (But Don’t Panic About Tools)
- Electric stand mixer or hand mixer (though once I used a wooden spoon and some elbow grease… didn’t regret it)
- Baking sheets, obviously
- Some parchment paper (or just grease your tray like my aunt does – but things stick, so beware)
- Measuring cups and spoons (guesstimating is a vibe, but for baking, I try to be a little precise-ish)
Storing These Beauties (Not That They Last Long)
Technically, you can keep these in an airtight container at room temperature for 3-4 days. But honestly, in my house, they never last more than a day (if you hide some at the back of the bread bin, no one will notice. Pro tip.) If you’ve made too many (wait, is that possible?), freezing the dough balls is actually a game-changer. Bake straight from frozen – just add a few minutes to the baking time.
How I Serve Them
We’re ice-cream sandwich people: slap a scoop of vanilla between two cookies, give it a squish, and you’ve got dessert royalty. My daughter dunks hers in milk; my husband microwaves his for 10 seconds until it’s just all gooey inside. I mean, you do you.
Things I Wouldn’t Skip (Learned By Messing Up)
- Don’t rush the chilling; I once did and they tasted oddly flat.
- Letting them cool a bit means they set up and don’t just collapse when you pick one up (I am, admittedly, impatient, so this was a tough one to learn… I may or may not have eaten three halves once that fell apart.)
- Use the big chocolate disks. Real talk: they melt and pool, turning each bite into a delicious mess. Regular chips just… don’t do that.
FAQ: A Real Mix of Questions (and Rambling Answers)
- Can I really use all-purpose flour for everything?
Yup. Made it with all AP once when I was out of the other stuff. Turns out just fine, maybe slightly less chewy but nothing tragic. If you wanna see how the pros do it, Serious Eats gets technical, but honestly, your cookies will still make people smile. - Do I have to use pricey chocolate?
Would Chef Torres approve? Probably not. But I’ve swapped in basic chocolate chips (even store-brand) and nobody was crying. If you want to geek out, I found this chocolate guide from King Arthur really helpful, but at the end of the day, use what you like best (or what's on sale). - Why are mine spreading out like pancakes?
Usually means your butter was too soft, your dough wasn’t chilled enough, or the oven’s a bit hot. Try chilling longer, or bake just one tester first (learned this the messy way… long story short, line your pan well!) - Can I halve the recipe?
Absolutely. I do this all the time; you just need to eyeball any weird measurements. I mean, who owns a ⅛ cup measure?
Quick aside: one of my kitchen playlists for cookie baking is all over the map. Once I found myself dancing to 80s hits while scooping dough – added bonus, the dog seemed to approve. Anyway, let me know if you give these a go – happy baking!
Ingredients
- 2 cups cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter, softened
- 1 ¼ cups light brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves (at least 60% cacao), chopped if needed
- Sea salt, for sprinkling
Instructions
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1In a medium bowl, whisk together cake flour, bread flour, baking soda, baking powder, and salt; set aside.
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2In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.
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3Beat in eggs one at a time, then stir in vanilla extract. Gradually add in dry ingredients, mixing just until combined.
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4Fold in chocolate pieces. Cover dough and refrigerate for at least 24 hours, or up to 72 hours, for best flavor.
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5Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough onto sheets, sprinkle lightly with sea salt, and bake for 15-20 minutes or until golden brown.
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6Cool cookies on wire rack and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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