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Jacques Torres' Secret Chocolate Chip Cookie Recipe

Updated version of one of my favorite chocolate chip cookie recipes
Course Dessert
Cuisine American
Keyword Jacques Torres
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 18
Author Cookie Madness


  • 2 cups minus 2 tablespoons cake flour 8 1/2 oz (240 grams)
  • 1 2/3 cups bread flour 8 1/2 oz (240 grams)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter (280 grams)
  • 1 1/4 cups light brown sugar (280 grams)
  • 1 cup plus 2 tablespoons granulated sugar (220 grams)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups large bittersweet chocolate chips or your favorite chocolate chips


  • Do not preheat the oven yet because the dough requires chilling.
  • In a large mixing bowl, stir together both of the flours, baking soda, baking powder and salt.
  • 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 and mix until blended, scraping sides of bowl.
  • Add the flour mixture and mix until blended, then add the chocolate.
  • Scoop big mounds of dough and set on a parchment lined tray or a couple of plates. Cover with plastic wrap and chill overnight.
  • When ready to bake, set dough on a parchment lined baking sheet spacing about 3 inches apart.
  • Bake in a preheated 350 degree oven until lightly browned, but still soft, about 18-20 minutes.