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New York Times Best Chocolate Chip Cookie Recipe

Okay Jacques Torres, you know you’ve made it when you are the New York Times best chocolate chip cookie recipe!  It’s I don’t exactly know why I thought this would be easy.  It’s just a chocolate chip cookie recipe, right?!  I mean, they are published on the side of chocolate chip bags everywhere, right?!


So, there I was thinking I would try baking something new to add to my recipe page.  I start throwing ingredients into the bowl, reading the recipe as I go.  (Judge away, grasshoppers, I know I’m not the only person who does this!)  Eventually, I get to the part in the recipe where the dough has to rest.  Okay cool, I need a nap too, cookie dough.  But wait, what?!  THE DOUGH HAS TO CHILL 24 HOURS BEFORE BEING BAKED. 

There’s YOUR warning, friends.  This is not a quick and easy chocolate chip cookie recipe.  It’s a slow-your-roll chocolate chip cookie recipe.  

journey of doing - new york times best chocolate chip cookie recipeP I N I T

New York Times Best Chocolate Chip Cookie Recipe by Jacques Torres

Jaques Torres' Chocolate Chip Cookie Recipe
Author: Sara
  • 2 cups minus 2 tablespoons - cake flour (I used
  • 1-2/3 cups - bread flour
  • 1-1/4 teaspoons - baking soda
  • 1-1/2 teaspoons - baking powder
  • 1-1/2 teaspoons - coarse salt
  • 1-1/4 cups - unsalted butter
  • 1-1/4 cups - light brown sugar
  • 1 cup plus 2 tablespoons - granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract (I used Mexican vanilla!)
  • 1-1/4 pounds bittersweet chocolate disks or fèves (I used semi-sweet chocolate chips... I'm not fancy.)
  • Sea Salt
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  4. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  5. Drop chocolate pieces in and incorporate them without breaking them.
  6. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  7. Wait in agony. Put a lock on the fridge to keep wandering hands/eyes out. (This means your own.)
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
  10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
  11. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
  12. Eat warm, with a big napkin. (Really? Really dude? Hilarious.)

Notes from the Kitchen on the New York Times Best Chocolate Chip Cookie Recipe:

Let me just own this bit first:  Step 7 was added by me. Jaques didn’t say that. He clearly has self control.

  • This the smoothest chocolate chip cookie dough I’ve ever made. It’s like butter. (Probably because it uses lots of butter?) Whatever – it goes down smooth. (Hey, I never said that I completely succeeded at Step 7.  I just recommended that you do as I say, not as I do.)
  • It is also the HEAVIEST cookie dough I’ve ever made. Seriously. It’s heavy yet oh so smooth.
  • Did I mention that the dough has to rest 24 hours before you can bake these cookies?
  • These cookies bake beautifully.  They are perfectly fluffy and perfectly browned. They actually look like magazine cookies.
  • These would package really well for homemade gifts because they bake perfectly.  Bag, ribbon, cookies, DONE!

journey of doing - Jacques Torres Chocolate Chip Cookie RecipeP I N I T





  • Pinky - YUMMY! These look amazing!!!! I want to try, but ugh, resting dough, boo!ReplyCancel

  • Stephanie - They look beautiful and delicious, but I truly doubt my ability to be that patient and thorough with cookies!ReplyCancel

  • Ashley @ The Wandering Weekenders - I can’t believe that they want you to wait 24 hours to actually bake the cookies! There’s no way that I’d be able to do that!ReplyCancel

  • Katie Elizabeth - omg. Do you deliver? I need these cookies in my life ASAP!ReplyCancel