Jacques Torres's Secret Chocolate Chip Cookies

READY IN: 42mins
Recipe by Epi Curious

Crispy on the outside, soft on the inside. Jacques Torres is the pastry chef at a famous NY restaurant. Not your everyday chocolate chip cookie...more special. From cookiemadness.net.

Top Review by mianbao

These are fantastic! I did reduce the salt to a scant teaspoon, but maybe the chef was using coarse salt, and I was using salted butter. I also added about 1 1/2 cups chopped toasted macadamia nuts, because I find it hard to imagine chocolate chip cookies without nuts. I am just getting used to a new oven, so baking them enough, while not overbaking them was a little tricky at first. I think I got it right in the end, though. I treated my co-workers to a snack, and asked for scores out of 5. The lowest was 5.5. Thank you very much for sharing this wonderful recipe with us.

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don't grease the baking sheets because this might cause extra spreading.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
  3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
  4. If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.

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