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A stack of freshly baked Jacques Torres chocolate chip cookies on a white plate, surrounded by more cookies and scattered chocolate chunks on a white countertop.

72 hour Jacques Torres chocolate chip cookie recipe

This Jacques Torres chocolate chip cookie recipe delivers bakery-quality results with crispy edges, chewy centers, and melty pools of premium chocolate. The secret lies in a special flour blend and a 72-hour dough resting period, creating a rich, complex flavor and perfect texture. Patience makes these cookies extraordinary!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 Cookies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method

Ingredients
  

  • 2 ¼ Cups Bread Flour High-protein flour for chewiness
  • 1 ¼ Cups Cake Flour Tender crumb
  • 1 teaspoon Sea Salt Enhances flavor
  • 1 teaspoon Baking Soda Leavening agent
  • ½ teaspoon Baking Powder For rise and texture
  • 1 Cup European Butter Unsalted room temperature
  • 1 Cup Light Brown Sugar Adds richness and caramel notes
  • ½ Cup Granulated For sweetness and structure
  • 2 Large Eggs Fresh room temperature
  • 2 teaspoon Vanilla Extract Enhances flavor
  • 8 oz Dark Chocolate Discs 60% cocoa minimum
  • 4 oz Bittersweet Fèves Melty pools
  • ½ teaspoon Coarse Sea Salt For finishing

Equipment

  • 1 Stand Mixe Essential for proper creaming and even mixing of the ingredients.
  • 1 Heavy Baking Sheets Use light-colored baking sheets for even cooking and prevent burning.
  • 1 Cookie Scoop For consistent cookie size and perfect presentation.
  • 1 Digital scale To ensure precise ingredient measurements for the best texture.
  • 1 Oven thermometer For accurate oven temperature control to prevent under or over-baking.
  • 1 Thermometer To monitor cookie temperature during baking for perfect doneness.
  • 1 Cooling racks To allow cookies to cool evenly and prevent sogginess.

Method
 

  1. Combine bread flour, cake flour, sea salt, baking soda, and baking powder in a bowl.
  2. Whisk thoroughly to combine. Set aside.
  3. Beat the butter and sugars together until light and fluffy, about 5 minutes.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Slowly add the dry flour mixture to the wet ingredients.
  6. Mix until just combined. Fold in the chocolate, making sure not to overmix.
  7. Wrap the dough tightly in plastic wrap and refrigerate for 72 hours.
  8. This resting time allows the flavors and textures to develop fully.
  9. Preheat oven to 350°F (175°C).
  10. Scoop dough into large balls and place on a parchment-lined baking sheet, spaced well apart. Bake for 12-15 minutes, keeping an eye on the edges to ensure they are golden brown but not overdone
  11. Cool on racks.