Legendary Jacques Torres Chocolate Chip Cookies

Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.

We loved these Jacques Torres Cookies so much we made them three times this month!

Jacques Torres Chocolate Chip Cookies are the best cookies you will ever try. EVER. I want you to understand, I am not a person who normally exaggerates. I like to avoid blanket statements or proclamations because you just never know. In this case? I know.  Also happy National Chocolate Chip Cookie Day!

These cookies are crispy on the outside, chewy on the inside with a hint of Maldon Sea Salt on the tops. The buttery cookie flavor filled to the brim with bittersweet chocolate feves, you won’t even want to drink milk with them because the only flavor you will want in your mouth are the flavors of this delicious cookie.
These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.As I am sure you can imagine, the best things in life aren’t necessarily the easiest. This recipe uses cake and bread flour in place of AP flour. It uses bittersweet chocolate feves instead of your regular chips. You can absolutely use chips, just use bittersweet ones.

The feves are simply flat circles of chocolate so they make more layers of chocolate goodness in the cookie. The biggest difference from any recipe you have likely tried before? The time you let these cookies rest. I personally let them rest 36 hours (24 hours really being the minimum you should wait) and like a fine wine, these cookies really age wonderfully!These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.

Before I lose you at “36 Hours” let me go a bit further into detail about this resting period. The science behind these cookies and the resting period is that the butter in the recipe (and in any chocolate chip cookie recipe) coat the flour. In the related link the NY Times actually goes into the science of how butter is a natural sort of force shield, preventing the flour from absorbing the eggs properly.

The extra time in the fridge allows for the wet ingredients to fully meld with the dry. It turns out even the original Nestle Cookie 1930’s recipe said to rest overnight! This detail is left off the recipe on the bag, probably because most people won’t want to wait that long for cookies.

Have I waxed poetic long enough? Try them! PLEASE! I mean it, try them and come back to tell me what you thought of them. Just please make them exactly as written the first time. And give them the time to mature… it really does make all the difference.Jacques Torres Chocolate Chip Cookies - These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.

Am I enticing you enough with these photos yet? If not let me know, I love these cookies so much I took almost 200 photos of them for this post. I could make a brag book for them.

In a bowl, combine the two flours, baking soda, baking powder and salt. Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started. Here is the dough after a minuteJacques Torres Chocolate Chip Cookies - These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.

Here it is after five minutes

Jacques Torres Chocolate Chip Cookies - These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
Add the eggs in one at a time, making sure they are mixed in well after each one. Don’t worry about over-mixing yet, there is no flour in the bowl. Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing. Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.

Jacques Torres Chocolate Chip Cookies - These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.


Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36. Preheat your oven to 350 degree F or 176C. Using a 2 tablespoon scoop, put them onto a baking sheet. Sprinkle the tops with sea salt. I love and used Maldon Sea Salt.
Bake for 11-13 minutes. Let them cool for 5-10 minutes. Best enjoyed warm. Jacques Torres Chocolate Chip Cookies - These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.

Jacques Torres Chocolate Chip Cookies - These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.

Alternately, here is text from the original recipe for larger cookies: 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Want to eat some chocolate chip cookie dough while baking these? Try this Chocolate Chip Cookie Dough recipe! It is a great snack while you’re baking!

Tools used in making these Jacques Torres Chocolate Chip Cookies:
Maldon Sea Salt: This is the perfect flaky finishing salt, once you start using it, you’ll be a total convert. AND it is inexpensive!
Bread Flour: Helps with the chewy qualities of the cookies.
Cake flour: Helps with the tenderness of the cookies.
Silpat: Keeps the bottoms of the cookies from burning, this silicone mat is a lifesaver.
Bittersweet Chocolate Feves: These unique shaped chocolate disks make the perfect layers throughout the cookie and melt perfectly.

These may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
5 from 26 votes
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Legendary Jacques Torres Chocolate Chip Cookies

Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.

Course Dessert
Cuisine American with French influence
Keyword apple desserts, chocolate chip cookies, cookie recipes, cookies, decadent desserts, dessert, dessert recipes, easy recipes, Legendary Jacque Torres Chocolate Chip Cookies
Prep Time 1 day 12 hours
Cook Time 13 minutes
Total Time 1 day 12 hours 13 minutes
Servings 55 cookies
Calories 150 kcal
Author Sabrina Snyder

Ingredients

  • 2 cups, minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves , at least 60 percent cacao content (see note)
  • sea salt

Instructions

  1. In a bowl, combine the two flours, baking soda, baking powder and salt.
  2. Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.

  3. Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
  4. Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,
  5. Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
  6. Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
  7. Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36.

  8. Preheat your oven to 350 degrees F or 176C.

  9. Using a 2 tablespoon scoop, put them onto a baking sheet.
  10. Sprinkle the tops with sea salt. I love Maldon Sea Salt.
  11. Bake for 11-13 minutes.

  12. Let them cool for 5-10 minutes.

  13. Best enjoyed warm.
  14. This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
  15. Alternately, here is text from the original recipe for larger cookies: 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.

Recipe Notes

Recipe from NY Times

Nutrition Facts
Legendary Jacques Torres Chocolate Chip Cookies
Amount Per Serving
Calories 150 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Cholesterol 6mg2%
Sodium 103mg4%
Potassium 101mg3%
Carbohydrates 26g9%
Sugar 12g13%
Protein 2g4%
Vitamin A 10IU0%
Vitamin C 0.1mg0%
Calcium 44mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
We loved these Jacques Torres Cookies so much we made them three times this month!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Super tasty!!
    Being out of all purpose flour led me to finding this recipe and I’m excited it did! I used 12 oz of Ghirardelli semi sweet chocolate chips and added oatmeal and omg yum! I waited 33 hours and the dough was hard as a rock. I’m pretty sure I got tendinitis trying to scoop out the dough but it was totally worth it! I did not add the salt to the top prior to baking. As we are a salt conscious family. My cookies came out golden brown and appropriately puffy with a soft gooey center!

  2. I made exactly, bought the salt flakes, used Ghiraradelli 60 chips. ( checked Jacques feves TOO expensive with shipping $50.+ )Honestly, not great. Crispy around edges, chewy in center but pretty flat. Flavor ok, didn’t care for salt. Not worth the extra flours cost. I’m not being mean just honest.

  3. I made exactly, bought the salt flakes, used Ghiraradelli 60 chips. ( checked Jacques feves TOO expensive with shipping $50.+ )Honestly, not great. Crispy around edges, chewy in center but pretty flat. Flavor ok, didn’t care for salt. Not worth the extra flours cost. I’m not being mean just honest.

  4. I followed the exact recipe and rested the full 36 hours and the flavor is absolutely delicious, a huge hit with my family. Mine were a bit flatter after cooling. I baked them straight from the fridge, do you think that could’ve caused it? Should I let the dough come to room temp before baking? Thank you!

    1. Flattened cookies could be caused by a few different things. You were right to bake them straight from the fridge so don’t change that. It could be that there was too little flour. Make sure that you’re measuring it correctly by spooning it into the measuring cup vs scooping it directly. Also, make sure that you’re adding the dough to cooled baking sheets. It they’re already hot, it can lead to flat cookies. Hopefully this helps for next time.

  5. Bakers, if you don’t have the ingredients, (bread flour, cake flour) then go buy them. This recipe is delicious. Gheesh.

  6. Bakers…if you don’t have the recipe ingredients (cake flour, bread flour, etc.) GO OUT AND BUY THEM before you bake. Geeesh!,,,
    I have made this recipe many times.

  7. Omg, I made the dough tues at 11 pm and baked these today at 11 am and let me tell you, I have never eaten a cookie-like I have this morning. Omg the crispy buttery edges with that bite of salt, the chewiness of the cookie and the warm gooeyness of the chocolate make this The best Chocolate chip cookie I’ve ever eaten, and I can’t see making Chocolate Chip cookies any other way!! My Chef sent me this link and I couldn’t help but make em!! Amazing!! Wish I could post a pic!!/

  8. Hi! I was wondering how long the cookie dough would last in the fridge? Would you recommend putting the dough in the freezer after the 36 hours or more? Thanks!

    1. The dough will last 3-5 days in the refrigerator. If you want to freeze it, it should last about 6 months.

  9. This are incredible! My new favorite. I didn’t have cake flour so I used the cornstarch substitution method and they came out fantastic.

  10. Hi did you use room temperature or cold butter & eggs? Just curious as I’ve seen cookies specify certain temperatures. Thanks!!

  11. These are amazing! Thank you for including the weights for your ingredients. I’m curious to know if you measure or weigh your ingredients? I was also wondering what you use for coarse salt in the ingredients list. I wasn’t sure if this meant Kosher. I used regular table salt with good results. I didn’t have flaked sea salt but sprinkled some fine sea salt on. Do you flatten your dough balls down before sprinkling them? Thanks for sharing!

  12. These tasted great but came out flat, thin and crispy instead of thick like in pic. What did I do wrong? I didn’t have bread flour, only cake flour. So I used all purpose instead of bread flour. Would that be the problem?

    1. Yes, you’ll want to use cake and bread flour for this recipe. You can always follow my chocolate chip cookie recipe on the site too if you only have all purpose flour.

  13. These are by far the best chocolate chip cookies I have ever made. I used cake flour and AP flour as I didn’t have bread flour in my pantry. I will make them again with the cake and bread flours, but honestly can those be ever better? They are certainly worth the 36 hours. I froze some of the dough after the 36 hours, and then let it come to room temp 2 weeks later, baked those at 375 F for 11 mins. perfection!

  14. Hello Sabrina,
    What if I have the cake flour but not the bread flour? Should I substitute all the flour for all purpose flour + Cornstarch or should I use the cake flour and somehow substitute the bread flour?
    Thank you 🙂

    1. I haven’t tested it but I probably would substitute the bread flour for all purpose and still use the cake flour. I’d love to know how it turns out. Good luck!

    1. You can substitute the bread flour for AP flour. It might change the texture just a bit but it’s a 1:1 substitute. Good luck!

  15. After resting the dough for 24-36 hours, do you let it come to room temperature/soften up before baking or scoop and bake straight out of the refrigerator.

    1. You should be able to click on the metric link below the ingredient list in the recipe card and it’ll adjust the recipe for you. Hope this helps.

    1. You can substitute by using 1 cup minus 2 tablespoons of all-purpose flour sifted with 2 tablespoons of cornstarch for each cup of cake flour in this recipe. Hope this helps!

  16. I’ve made these a couple times now. Tonight, we decided to compare the Original JT recipe to the same recipe with AP flour instead of the bread/cake flour combo. I measured by weight so every thing was identical. Both turned our great but the original recipe produced a more consistently round cookie and it has a more hearty texture that makes it perfect for dunking in milk or using for ice cream sandwiches. The AP version spread more which gave the cookies a slightly chewer texture, which I prefer for a stand alone CC cookie. You really can’t go wrong with either version. This is an excellent recipe.

  17. Can we use regular flour instead of cake flour and bread flour? How is it different if you could please explain. Thanks

    1. If you use regular flour, you will want to substitute 2 tbsp of flour with cornstarch for every cup of flour called for. Cake flour has a lower protein content (protein content turns into gluten) so it is a lighter, spongier affect. The cornstarch sifted into the regular flour will keep it from forming too much gluten. Hope this helps!

  18. These are fantastic. My favourite “basic” chocolate chip cookie!

    I let the warm for 1-2 hours out of the fridge before baking.

    I also leave the dough for 3 nights and find them even better then 36 hours!

  19. Is there a reason this would turn out very flat? I made everything according to recipe and refrigerated for 36 hours and put on the cookie sheet cold from the fridge. I made a cookie recipe years ago that I lost with cake flour and bread flour and they weren’t flat. These taste great mine just don’t look like yours in the picture. Yours aren’t flat. Thanks!

    1. Oh no! I’m so sorry that happened. Usually when that happens, the leavening agent is either expired or has turned. I would check that and try it again. Glad it tasted good though!

  20. I am curious what happens if chocolate is less than 60%. Is it just a matter of personal taste? I also prefer milk chocolate.
    Thanks

    1. Nothing really, that’s just the recommendation of the chocolate from the original recipe. You can use whatever chocolate you prefer. 🙂

  21. I wanted to say thank you so much for posting this recipe. I’ve been on the search for a good choc chip (just made Alton Brown’s – wasn’t quite right) and this one is truly perfect. I feel like I’ve just been gifted a family heirloom!

    I did make two changes – I ran out of cake flour, so I substituted all purpose with a tablespoon of cornstarch, and I chopped up 70 percent dark Lindt bars instead of disks. But everything else stayed the same.

    I did sneak bake a cookie after 30 minutes of resting but found the flavor to be one dimensional compared to the full rest. Definitely benefits from the full 36 hours.

    This will be my only choc chip recipe from now on. Thanks again 🙂

    1. I’m so glad you love it! I know it’s so hard to wait but glad you found that it was well worth it.

  22. Made these for a famous band’s manager who travels the world and he said, “These are the best chocolate chip cookies I’ve ever had!”

    Also made these as a bday gift for my superstar of a little brother. He shared them around the table and EVERYONE loved them.

    Thank you for sharing this recipe!

  23. In the list of ingredients, it says: 1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see note). Where is or what is the “note” we are supposed to refer to?

    1. Sorry for the confusion. The “note” is actually referring to the “tools used” section. I linked the Bittersweet Chocolate feves that I used.

  24. This is the best chocolate cookie recipe EVER!! I picked 4 recipes this year and hands down this was by far the best one -I chilled the dough for 30 hours!

  25. Super delicious! and oddly, after I made the dough, I made 3 practice cookies just to see how they bake without resting. the flavor was amazing. Even better before (I think) than after letting it rest.

    Question about baking times. I was using a friends commercial convection oven. If you make the cookie smaller, how much time do you usually adjust it? I sense I might have overcooked it just slightly by not reducing time for the portion you called for. Although they didn’t look done, they were still slightly crisp.

    1. Every oven is different so really only you would know by looking but I would say if they’re smaller, start checking 2 minutes earlier.
      So glad you enjoyed them!

  26. I’ve been having trouble finding feves. Finally did. However, I made the dough without the chocolate and it’s been in the fridge for 48 hours. Can I take the dough, add the chocolate, then bake? Will the 48 hours negatively affect the cookie – or adding the chocolate just before cooking?

  27. Thanks for the recipe (especially for including the weights of the ingredients!) What temperature, and how long did you bake the frozen balls for?

    1. If you are baking from frozen, I would say give them 1-2 extra minutes in the oven and yes at the same temperature!(and watch them like a hawk the last minute to make sure they don’t over-brown. ?

  28. I followed the recipe exactly, except for the chips. I used what I found. These were the best cookies I’ve ever made. The waiting wasn’t too bad, because it’s only 12 hours longer than my regular recipe. Definitely worth trying. The salt was the part that took it over the top. ??

  29. Made these about 2 weeks ago. I used European-Style butter from Clover and instead of feves, I chopped up some Callebaut milk chocolate and Callebaut semisweet. The taste was phenomenal! I thought some people at my work might be put off by the salt, so I used very minimal. BIG MISTAKE! The salt really brings out the flavor. I wish it was a little chewier, though. Any suggestions?

    Also, I’m going to make 2 batches this time and try a separate batch with white chocolate chips. I’m hoping it’s reminiscent of the ones I get at Diddy Riese in Los Angeles.

    1. If you’d like them chewier, I suggest baking them a minute or two less.

      So glad you’re enjoying the recipe!

  30. I have made these my go to CCC! Some suggestions: use a high quality butter such as Kerrygold, Plugra, or Finlandia, it has a higher fat content than American commercial butter and makes for a richer cookie. It truly is best to weigh the flours, but if you use the scoop and level method you’ll be ok. My favorite chip to use is by Guittard called Super Cookie Chips, they are large and flat like JT’s “feves” which I will try one day when I want to splurge. I do bring  the dough up in temp. a bit from the fridge for about an hour otherwise I’d probably break my cookie scoop it’s so hard! I have frozen them at this point and honestly they seem even better after I do! I bake them frozen, and depending on their size, it takes about 15 min. Intstead if the normal 12. Finally, use parchment paper under them, so they don’t stick or leave chocolate all over your pan. I do love the Maldon Salt sprinkled over the top!

  31. Can you actually make the cookies then refrigerate for 24 hours, or you have to chill the dough before you do?

  32. I mixed up this recipe today and will bake tomorrow. The recipe doesn’t say whether they are baked one sheet at a time; or can 2 sheets be baked at the same time, and reversed after half of the baking time, as many recipes do. Also, there is simply the baking time, with no description of how the finished cookies should look, e.g. “tinged with brown” or “light golden brown” or “dark at the edges and paler on the tops”. This would be helpful. Also, reading the New York Times recipe, many of the readers mentioned the difficulty of portioning out cold dough, so suggested portioning out the dough before refrigerating, which is what I did, and then covered tightly with plastic wrap followed by a tight cover of heavy duty foil. But of course in this way, the scoops of dough will not be as airtight is with the plastic wrap directly on the surface of the dough as described in the recipe. If you can comment on these concerns, I would appreciate it, and I will get back and let you know how the cookies turn out.

  33. If I had QUADRUPLED this recipe, it would not have been enough. I did not change one thing. The 36-hour wait was killing me, but I survived. What came out of my oven was nothing less than magic. I took them along for a ladies weekend and there wasn’t a crumb left. This is the chocolate chip recipe I have been looking for all my life!!!

    1. It sounds funny to say but oh so true that this recipe is life changing!! I’m so glad you enjoyed them and just goes to show that the patience is a virtue, haha!

  34. Hi Sabrina,

    I do not have a stand mixer. Would you recommend using a Ninja with a paddle attachment or traditional hand mixer?

    Thanks for sharing all of your wonderful recipes! Can’t wait to these as well as many more!

    1. Just loaded them in to the fridge. T-minus 36 hours to go!!

      I feel like I maaaay have overmixed the flour. What would happen as a result?

  35. Are you sure the recipe calls for the exact amounts of cake flour and bread flour?
    Please review what you have written because they do not seem to be the same amounts of flour for each of them.

    1. The amounts are correct. Bread flour weighs more than cake flour and that’s why the measurements are different.

  36. Hello,

    I enjoy your website and will be trying these cookies today, but my question is that once they are refridgerated, do you let them come to room temp before you start scooping them out, or do you do it when they are hard and chilled.

    Thank you
    Cindy

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! Sorry I just found a huge number of comments over the last three months that was snared in the spam filter and I am trying to follow up with each one now even though in your case I am way too late to help. Scoop the cookie dough chilled 🙂

    1. No, two large eggs are roughly the equivalent of 1 1/2 extra large eggs. You could try using one extra large egg and the yolk of another – it wouldn’t be exact but it would be close.

        1. I used a mini ice cream scoop. I think when my husband was helping he used a sturdy metal spoon. But yup rock hard because it has been sitting in there for over a day!

  37. Help! These cookies look fab but one of the measurements is not showing up correctly in Safari.
    The Ingredients list says “1 ? cups (8½ ounces) bread flour.” Can someone please tell me what goes in the question mark slot??

    Also, the first line item in the Ingredients list says “2 cups minus 2 tablespoons (8½ ounces) cake flour.” How can both flour measurements be 8 1/2 oz if the cup measurements are different?

    Dying to make these – please help!
    Thanks!

    1. Yes! Sorry about that, 1 2/3 cups is the missing quantity. My recipe plugin has been erroring “2/3” for some reason, I was trying to catch all the glitches! The reason the volume vs. weight is so different is because of the kind of flour. Cake flour is naturally lighter and not as “heavy” so more of it weighs the same as less bread flour. So if you measure by measuring cup scoop in with a spoon and level don’t dig the cup into the bag. I tend to stick to weight measurements in this recipe for the flour because it is such a delicate balance. Hope that helps! and thanks for helping me catch the glitch!

      1. Please can you advise: on baking cookies straight from the freezer, still use 350 degress to bake?
        also: how many ideally on a cookie sheet? Thank you!!

        1. I usually go from freezer to fridge if I know ahead of time. Also, I do them 2 inches apart, so it would just depend on your cookie sheet. If you are baking from frozen, I would say give them 1-2 extra minutes in the oven (and watch them like a hawk the last minute to make sure they don’t over-brown. 🙂 Sorry edited to add, yes same temperature!

  38. My boys adore chocolate chip cookies, especially if they are not too crispy. I think the only way to let the dough rest overnight is to make it when they aren’t looking.

    1. yes! SO chewy on the inside. My suggestion is make them Friday night after bedtime and hide them in the back of the fridge until Sunday morning. Then they get a fantastic surprise on Sunday!

  39. They look amazing!!! I’ve never seen sea salt on chocolate chip cookies, but I need to make these ASAP!

  40. Dude, if I wasn’t trying to look good in a bathing suit at the end of this month I’d be in my kitchen right meow. Those look absolutely sinful.

    1. 1. I love that you said Dude, that is exactly how I talk and 2. Tell me about it, I have to get in the pool for my oldest’s swim lessons every weekend!

  41. I’m not much of a baker, but I’ll be doing a lot of that soon for my youngest’s first birthday, so I will add these to the goodie list!

    1. Your guests will love these cookies! And they do make a pretty huge batch if you scoop them the same size I did. They were still 3 inches across baked 🙂

      1. Searching for a great recipe to make as favors for a child’s baptism celebration, and these won! If I double the size of the cookie, approximately 5-6″, how long will they need to bake? I need to have at least 60 cookies, can you help me with the amount of batter needed? If I double the recipe should that do it? Or am I better off making two batches? Anything else I should know about this recipe when increasing the amount? Thanks Sabrina! Can’t wait to smell these baking!!

        1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I totally missed the boat on getting back to you about this, I’m so sorry. How did you handle the event?

  42. My mom the chocolate lover would disown me for not going berserk over chocolate chip cookies. I really like this recipe, however, and will make it up and put craisins in it, instead. It will be hard to wait 36 hours while the dough matures in the fridge, but I can do it (and I will guard the fridge so no one else decides to cook them early!).

  43. Those cookies look perfectly amazing! I love a nice warm, thick and moist cookie with lots of melty chocolate chips.

  44. Oh my. These look so good! Chocolate chip cookies are a huge weakness of mine! I will have to try these!

  45. My mouth is watering. I don’t know if I have the patience to wait for the cookies though.

  46. These look so delicious i wish oi could try them right now. I will have to try this recipe this weekend. I am sure my kids will love them.

    1. Make them Friday night so you can bake Sunday morning! That is what I do every time I make these!

  47. Well now, I’ve got to try them! They do look fantastic. I had almost believed I had perfected my cookie recipe, but now I’m wondering.

  48. They look fantastic! Definitely going to give them a try, but I will have to keep my hubby out of the cookie dough….that will be tough! 😀

  49. Man, those look scrumptious. I don’t know if I could stand the 36 hour wait to chow down though lol 🙂

    1. It can be hard the first time you make them but after that you know it’s worth the wait and it gets easier 🙂

  50. These look so yummy. Appreciate you sharing them, my kids love chocolate chip cookies and so do most of my adult friends. I just don’t have much of a sweet tooth is all, but would taste test these!

  51. Those cookies look so good that I can almost smell them through the computer screen. Makes me miss eating things like that.

    1. Thanks! Looking at this post today is making me want to bake more from the freezer. Sorry they aren’t a recipe you can enjoy.

  52. I love chocolate chip cookies. These really do sound amazingly good. I can’t wait to give them a try.

  53. These look so yummy. I never would have thought to put sea salt on top of chocolate chip cookies.

  54. My mouth is watering looking at these cookies. I want some now!!! Thank you for the delicious recipe!

  55. Oh yeah! I have made these cookies and you’re right – they are in fact the best ever!!! I’m dying for one now. 😉

  56. I have to try this best cookie ever. I have to double the recipe though because with the cookie monsters at home, they’ll be gone before I am able to taste it.

    1. It is a pretty big batch! We made 16 and froze 39 more! 🙂 But even then they are so good you may want more…

  57. Ohhh, I have tried these cookies, too, and they are amazing!! You can never have enough chocolate chip cookie recipes in your life 🙂

  58. Anything from Jacques Torres is going to be amazing. I use to watch his show on Food Network all the time.

  59. Those cookies look amazing! I’m sure they taste just as good. Jacques Torres is an amazing chef.

  60. These look absolutely amazing!! I can’t wait to try them. I also love the idea of freezing some of the dough to use later on for a quick treat for the kiddos.

    1. Thank you! I froze that tray before putting them into a big ziploc bag. You never know when the cookie craving will hit!

  61. These look like the perfect chocolate chip cookies! I am gluten-free so have definitely found the resting after making gluten-free baked goods is key since gluten is a binder that is absent in GF goods. I’m intrigued about resting these 36 hours. Could you tell me the difference you notice in doing so?

    1. Yes! Great question! I am going to update the recipe with the science because it is kind of fascinating. The resting period makes the cookie flavor deeper and richer. In the related link the NY Times actually goes into the science of how the butter is a natural sort of force shield, preventing the flour from absorbing the wet ingredients properly. The extra time in the fridge allows for the wet ingredients to fully meld with the dry. Here is the link to the original article. http://www.nytimes.com/2008/07/09/dining/09chip.html?pagewanted=2&_r=0 It turns out even the original Nestle Cookie recipe said to rest overnight!

        1. I would say you’d still need to add some salt, using salted butter wouldn’t be as much as what is added. Use 3/4 of a teaspoon of salt in addition to your salted butter and you should be good to go 🙂