Look no further, this is the BEST Chocolate Chip Cookie Recipe that exists, inspired by the genius chocolatier Chef Jacques Torres. It’s the most perfect, chewy, chocolate-rich, indulgent cookie. It’s higher-maintenance compared to other recipes, but the long resting time is well worth it so the gluten in the dough loosens up, and you end up with the most perfect texture – chewy with slightly crisp edges. I’ve also made this with all-purpose flour instead of cake+bread flour and they’ve still turned out fantastic, I do recommend using a kitchen scale to measure out the flour because it’s the most accurate method, I have the gram measurements in the ingredient list. Even though the recipe calls for 60% Dark Chocolate Discs (you can order from Jacques Torres here), I typically use Trader Joe’s Pound Plus Belgium Chocolate Bars and cut them up into chunks – I’ve used dark chocolate, milk chocolate and even a combo of both. I’ve also used brown sugar instead of light brown sugar (like I did with this batch), the cookies turn out slightly browner. Take the leap and try this recipe, these cookies are better than any bakery version I’ve tried across the country.
Use high quality chocolate, unless you’re in NYC, it will be hard to find Jacques Torres’ 60% Dark Chocolate Discs locally (you can order them from Jacques Torres’ website) and it’s really worth it to splurge on these, they are the best baking chocolate you can find
Trader Joe’s Pound Plus Belgium Dark Chocolate Bars is a good substitute. Avoid using most chocolate chips, many are low quality chocolate and have stabilizers
Chop the bar into chunks. 
Use a ⅓-Cup Scoop to make large cookies, 6 cookies will fit on a baking sheet
Adding a pinch of Maldon Sea Salt Flakes on the cookies accentuates the amazing chocolate flavor
8 Comments
Helen
July 27, 2021 at 6:20 pm
Hello!
Since I only have all-purpose flour, would I use a total of 3 2/3 cups of APF? For the chocolate, since I don’t have a kitchen scale, how many cups of chocolate would you recommend? Thank you so much! So excited to try out this recipe.
Van
July 27, 2021 at 8:14 pm
Hi Helen, you’d use 3½ Cups All Purpose Flour. For the chocolate, are you using chocolate chips or discs? For chips it’s about 3½ Cups, but that also depends on the size of the chips.
Pey
July 28, 2021 at 9:53 pm
Hi Van, for 3/5 cups of AP flour is that 482g? (i added the bread and cake flour measurements from your original recipe)
Also for the scoop size, were you referring to this scoop? https://www.amazon.ca/Restaurantware-RWT0215-Portion-Measuring-Stainless/dp/B06XY93MB4/ref=sr_1_10?dchild=1&keywords=1%2F3%2Bcup%2Bice%2Bcream%2Bscoop&qid=1627533487&sr=8-10&th=1
The scoop you linked seems to be bigger so i’m a bit confused which #12 scoop to buy. Thanks 🙂
Van
July 30, 2021 at 5:47 pm
Hi Pey, if you’re going to use all-purpose flour, 482g is correct. For the scoop, the one I use holds 1/3 Cup, so that one is a little bigger than mine. If you like that brand, this is the one that’s closer in size to the one I have
Pey
July 31, 2021 at 10:37 am
Thanks Van! Have you ever tried to mix AP flour with bread flour? I don’t have cake flour on hand but i’m not sure if mixing AP and bread flour would be too much protein for the cookie
Van
July 31, 2021 at 11:09 pm
You’re welcome! I haven’t tried mixing AP and bread flour yet, I would just use all purpose flour
Tammy
July 29, 2021 at 9:21 am
FYI…. You directions under the print function are not as complete as your directions here. Under “print” it doesn’t tell you to mix in the flour.
Van
August 2, 2021 at 7:31 am
Thanks for letting me know, I checked it out and it seems to be working correctly now 🙂