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Jacques Torres Chocolate Chip Cookies

Create the ultimate chocolate chip cookie—crispy on the outside and deliciously gooey on the inside—with this easy copycat recipe inspired by the renowned pastry chef Jacques Torres.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
Wet Ingredients
  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
Mix-ins
  • 2 cups semi-sweet chocolate chips (or chunks) Use high-quality chocolate for better flavor.
  • Additional sea salt for sprinkling Optional, for topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Mixing
  1. In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
  3. Gradually mix in the flour mixture. It's okay if some flour remains visible.
  4. Fold in the chocolate chips until evenly distributed.
Baking
  1. Drop dough balls onto the prepared baking sheet, leaving space between each.
  2. If desired, sprinkle a little sea salt on top of each cookie.
  3. Bake for 10-12 minutes or until the edges are golden brown, centers should look slightly underbaked.
  4. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Chill the dough in the refrigerator for at least an hour for better flavor and shape retention. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.