These Jacques Torres Secret Chocolate Chip Cookies are known for their crisp golden edges, chewy centers, deep chocolate flavor, and tiny finish of sea salt. The secret is a mix of cake flour and bread flour, large bittersweet chocolate disks, and a long chill that gives the dough time to develop flavor.
Ingredients for Jacques Torres Secret Chocolate Chip Cookies
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate disks (at least 60% cacao)
- Sea salt, for sprinkling
How to Make Jacques Torres Secret Chocolate Chip Cookies
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Sift the cake flour, bread flour, baking soda, baking powder, and coarse salt into a bowl. Set the dry mixture aside.
Sifting the dry ingredients helps the cookie dough mix evenly. -
In a stand mixer fitted with the paddle attachment, cream the room-temperature butter, light brown sugar, and granulated sugar on medium speed until very light and fluffy, about 5 minutes.
Cream the butter and sugars until the mixture is light and fluffy. -
Reduce the mixer speed to low. Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Add the eggs one at a time, then mix in the vanilla. -
Add the dry ingredients and mix just until combined, about 5 to 10 seconds. Fold in the bittersweet chocolate disks with a rubber spatula so they are evenly distributed.
Mix in the dry ingredients briefly, then fold in the bittersweet chocolate disks. -
Press plastic wrap directly against the dough and refrigerate it for 24 to 36 hours. This rest is important for deeper flavor and a better chewy texture.
Press plastic wrap against the dough and chill it for 24 to 36 hours. -
When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop generous golf-ball-sized portions of dough, about 3 1/2 ounces each, and space them about 3 inches apart.
Scoop large dough portions and leave plenty of space between them. -
Bake for 18 to 20 minutes, rotating the sheets halfway through, until the edges are golden and the centers are still soft. Sprinkle lightly with sea salt, cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Bake until the edges are golden and finish the warm cookies with sea salt.
Chef’s Tips
The combination of cake flour and bread flour helps create cookies with crisp edges and chewy centers. Chilling the dough is not optional here; it gives the flour time to hydrate and helps the chocolate flavor become richer.
Conclusion
Jacques Torres Secret Chocolate Chip Cookies take a little patience, but the long chill and large chocolate disks make them special. Serve them warm for glossy melted chocolate, or cool them completely for a bakery-style cookie with a soft center and crisp edge.