This is Jacques Torres’s cookie recipe, one of my all-time favorites and the treat my colleagues and I would grab once in a while back in NY. I'm still amazed we actually shared because they were that good. Here's the recipe if you want bakery-level cookies at home. Good things come to those who wait!
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Whisk together cake flour, white bread flour, baking soda, baking powder, and coarse salt in a bowl.
Cream unsalted butter and both sugars until light and fluffy.
Add eggs one at a time, mixing well after each addition, then add vanilla extract.
Mix the dry ingredients into the wet ingredients just until combined.
Fold in the dark chocolate discs or chunks.
Chill the dough for 24–72 hours in the refrigerator.
Preheat the oven to 175°C / 350°F.
Scoop and shape the dough into cookie portions and place them on a baking sheet lined with parchment paper.
Bake for 15–18 minutes until golden at the edges and soft in the center.
Finish with flaky sea salt and let the cookies set before serving.
Shape the cookies right when they come out of the oven using a chopstick or other tool if desired.
Chilling the dough for 24–72 hours enhances the flavor and texture of the cookies.
Use high-quality dark chocolate for the best results.
Let the cookies set after baking to achieve the perfect texture.
Why do I need to chill the dough?
Chilling the dough allows the flavors to develop and improves the texture of the cookies, making them chewier and more flavorful.
Can I use regular chocolate chips instead of dark chocolate discs?
Yes, you can use regular chocolate chips, but dark chocolate discs or chunks provide a more luxurious texture and flavor.
How do I know when the cookies are done baking?
The cookies are done when they are golden at the edges and soft in the center. Avoid overbaking for the best texture.
Can I freeze the dough?
Yes, you can freeze the dough for up to 3 months. Shape it into portions before freezing for easy baking later.
What is the purpose of flaky sea salt on top?
Flaky sea salt enhances the flavor of the cookies by balancing the sweetness and adding a subtle crunch.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
