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Jacques Torres's Secret Chocolate Chip Cookies

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

  • Yield: Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Jacques Torres's Secret Chocolate Chip Cookies

Source: The Martha Stewart Show, May Spring 2007


  • 1 pound unsalted butter
  • 1 3/4 cups granulated sugar
  • 2 1/4 cups packed light-brown sugar
  • 4 large eggs
  • 3 cups plus 2 tablespoons pastry flour
  • 3 cups bread flour
  • 1 tablespoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon pure vanilla extract
  • 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

  2. 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 both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

  3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Reviews (104)

  • Ilovemyguitars 17 Jan, 2015

    Please rest the dough for at least 24 hours before baking these cookies. 72 hours is the best. You need it to rest the gluten and achieve the best possible results for this recipe.
    You can make pastry/cake flour by measuring X cups of bread flour, removing 2 tablespoons of flour from each of the X cups, replacing with 2 tablespoons of cornstarch.
    You HAVE TO sift all flour used, at least 5 times, along with all the leavening agents used.
    Enjoy :)

  • sdl553 21 Feb, 2014

    I wasn't very impressed with the recipe. I found the cookies kind of dry the next morning. I personally like Martha's other chocolate chip cookie recipes better.

  • mspollyanna 30 Jan, 2014

    I made these cookies 3 different times, one for the holidays and gave out in a cookie box everybody loved them! two for New Years Eve they did not last! they were gone in 30 minutes! third time last week they were all gone within two days! I have mix the cocoa with semi sweet chocolate chips half and half, and yes it is not easy chopping away at the chocolate chips but its worth it! This chocolate chip cookie recipe will be in my recipe box for EVER!

  • Suzipyun 9 Sep, 2013

    tried it with jacques' chocolate chips, $14 for 2 lbs. totally worth it! chopping them is no picnic though...

  • JeffTheRN 12 Apr, 2013

    I halved the recipe, rested in fridge for 24 hours and then baked 1oz scooped cookies for 13 minutes. HARD AS ROCKS !! Not happy at all.

  • Beatuy and the Beefs 16 Oct, 2012

    I've made these and you will get more compliments with these than any other cookie. If you want to see what I did, take a look...
    I wish I had some right now actually...

  • jabbeycat 19 Aug, 2012

    This recipe is good, but not the best. My husband prefers my old recipe better too. The Magnolia Bakery recipe is better and simpler. They cookies would be good for a crowd or if I wanted to use chocolate chunks instead of chips, but otherwise, I think I'll stick with the one I've made for years.

  • dcrubin 10 Aug, 2012

    Fantastic, but please revise to show when to add the salt. It is in the ingredients, but not in the directions.

  • steiermark 4 Feb, 2012

    seriously the best recipe out there for choc. chip cookies - and i've tried many (i can't find a decent cookie here in austria so i have to make my own). i even halved the recipe since it called for enormous amounts of butter and flour - it worked perfectly! caution - the dough is addictive, so use free range eggs!

  • Mom24_4evermom 29 Sep, 2011

    I love this recipe. Really yummy. I did not have pastry flour, I used 1 cup cake flour, plus 1T cake flour and 2 cups AP flour, plus 1T. I also used the 3cups of bread flour.

    I used my muffin-sized scoop and cooked the cookies 18-19 minutes. I got more cookies than the recipe indicates, 31 total. I really love these.

    I did use 1T kosher salt and did not find the cookies salty. I made my first batch one day and another batch the next, I saw no difference in performance or taste.

  • aeb_akb_mom 27 Aug, 2011

    These are my go-to cookie recipe. Not sure how they can be a secret since it was published in the NY Times 3 years ago!

  • catwomanw 22 Jul, 2011

    wow its a really amazing recipe, I love It, I didnt find the flour so I use all 6 cups bread flour and works really good, the cookies was crunchy and chewy and the flavor yummy, i substitute some chocolate for m$ms A++++ =)

  • mommachuga 17 Apr, 2011

    Awesome recipe,unable tp find pastry flour, I googled for a substitue. I used cake flour and all purpose flour. I also used 1 lb. of semi-sweet chocolate chips. Loved making the big cookies. Added pecans to the second batch. They are a hit with the family. I had to bake mine for 25 minutes.

  • Yellowbirdy1 25 May, 2010

    I did look online and the recipe looks exactly like this one. Where did you look?

  • JustRachel 24 May, 2010

    I always substitute homemade cake flour for pastry flour and have good results. Just replace 2 T all purpose flour with corn starch for every cup of cake/pastry flour the recipe calls for.

  • jaclynejenkins 23 May, 2010

    This six cups is regarding pastry flour, so keep that in mind. These are supposed to be this way and I have made them for some years. They have a bake shop texture, but you must use the correct flours. Do give it a try at different suggestions, but this one has always served me well and is supposed to be quite easy for scooping.

  • mykele 23 May, 2010

    Oh yes, no whole pound of better is needed!!! Mykele

  • mykele 23 May, 2010

    I did indeed go on line and got Jacque's recipe that takes only a total of
    less than 4 cups of flour and does require chilling for at least an hour.
    Adapted or not, it makes much more sense and the result is very good.

  • sparilis 23 May, 2010

    I just got a better look at this recipe and saw that it calls for 6 cups of flour?!?! That can't be right. I usually use 7 cups of flour when making 2 loaves of bread. And this is for a batch of cookies? I think someone mis-typed something.

  • sparilis 23 May, 2010

    "Bread Flour" is flour with a high protein content. High protein flour makes more gluten and is good for breads. "Pastry flour" has a low protein content, which makes less gluten and is better for delicate cakes and pastries. You can go to a professional bakery and ask them what the names are for each of these flours.

  • ANACE 23 May, 2010


  • ANACE 23 May, 2010


  • samtonium 22 May, 2010

    The NYT Jacques Torres recipe says right at the top that it's an "adapted" recipe, so this is likely to be the original.

  • Old_Mumsy 22 May, 2010

    This is NOT Jacques Torres's chocolate chip cookie recipe! Just google his name and look for it in the NY Times and you'll see this is completely different. She also left out two very important steps which can be seen there. No wonder so many commenters hated it! I don't think there's any way to hate his recipe. Sheesh, why completely ruin it and then call it his recipe!

  • Mupnorth 28 Apr, 2010

    Thank you for the answer!!
    So for this recipe instead of using 3 cups of bread flour, I'll add 3 cups of white flour - but replace 3 tablespoons with gluten flour?
    I just found out that you can get gluten flour at Health Food stores :)
    Can't wait to try this!

  • cararose1 27 Apr, 2010

    To make your own bread flour, add one tablespoon of wheat gluten for every cup of white flour. You can get the wheat gluten in the flour aisle of a grocery store.

  • Mupnorth 27 Apr, 2010

    Anyone from Scandinavia who knows what to use instead of bread flour? I've never heard of that, but would love to try this!

  • himelodieyu200 27 Mar, 2010

    i thought this recipe was amazing!
    you have to use really good chocolate to have the cookies turn out well

  • ahadjis 25 Feb, 2010

    all these chocolate chip cookie recipes seem to be very bad. or is it just me?

  • ahadjis 25 Feb, 2010

    all these chocolate chip cookie recipes seem to be very bad. or is it just me?

  • ahadjis 25 Feb, 2010

    all these chocolate chip cookie recipes seem to be very bad. or is it just me?

  • ahadjis 25 Feb, 2010

    all these chocolate chip cookie recipes seem to be very bad. or is it just me?

  • bebe31468 19 Feb, 2010

    Hands down THE WORST cookie recipe ever. I baked a one batch of these for the kids at Rosie's Place I'm working with today and I am going to have to buy store-bought replacement cookies! These cookies are HARD AS ROCKS. Also, this recipe was a pain in the neck- so much batter, it wouldn't even fit in my trusty kitchenaid. And the chips don't stick in the batter, they sort of separate. WHAT A NIGHTMARE. I love Martha's recipes, but this one is a cruel joke.

  • Madhi 13 Oct, 2009

    and baking soda
    1 tsp of vanilla
    1/4 to 1/2 pound of semi sweet chocolate chips

  • Madhi 13 Oct, 2009

    and 1/2 cup of brown sugar)
    1 egg
    1 1/2 cups of all purpose flour.
    1 tsp of salt, 1/4 tsp each of baking powder

  • Madhi 13 Oct, 2009

    I made these last night, I divided the quantities in 4. It was really YUMMY! I used all purpose flour in place of bread flour and pastry flour, but still it tasted great! It took about 20 mins to bake even though Martha states 15 for 1 ounce scoop cookies. It made about 16 cookies. Heres the quantities i used;
    1/4 pounds butter (1 stick)
    1 cup of sugar (1/2 cup of granulated sugar

  • vanillabiscuit 19 May, 2009

    claudiapas:I thought that there was too much number of completion in the original recipe. The quantity that you taught was just good. Delicious! Thank you!

  • wjm 24 Mar, 2009

    Never dip and scoop flour unless you are scaling it. When using cups to measure flour, always spoon it lightly and level it off. Four cups of spooned and levelled flour is about 1 pound, but I would suggest using the cup method, weighing the results, and noting it for the next time you make the recipe.
    Also, the recipe never tells you when to add the salt! Mix it in with the dry ingredients. Who tested and proofread this recipe?

  • Hilevine 24 Feb, 2009

    This comment works for these cookies

  • claudiapas 21 Feb, 2009

    Excellent recipe. The kids wanted a chocolate chip cookie and I made it with normal four and I reduced the recipe to 1/3 ( I used 2 cups flour, 3/4 cup brown sugar, 1/2 cup sugar, 1 egg, 1/2 tsp salt, 1tsp baking soda, 1tsp b powder and 1tsp vanilla ). I added 200 grams of chocolate (8 oz) and the result was great. It holds perfectly and don't spread and flattens. I made small ones and it was perfect size and time (15 minutes) Made exactly 36 cookies. Never mind the pastry flour!

  • claudiapas 20 Feb, 2009

    Ops, I forgot to mention below that I used 150g butter which is around 1/3 of a pound...
    Definitely don't mind the flours, I used dark brown sugar and I bet the brown sugar is more fundamental for good results.


  • claudiapas 20 Feb, 2009

    Excellent recipe. The kids wanted a chocolate chip cookie and I made it with normal four and I reduced the recipe to 1/3 ( I used 2 cups flour, 3/4 cup brown sugar, 1/2 cup sugar, 1 egg, 1/2 tsp salt, 1tsp baking soda, 1tsp b powder and 1tsp vanilla ). I added 200 grams of chocolate (8 oz) and the result was great. It holds perfectly and don't spread and flattens. I made small ones and it was perfect size and time (15 minutes) Made exactly 36 cookies. Never mind the pastry flour!

  • espressobaby 12 Nov, 2008

    This cookie is great. We gave away hundreds as Christmas gifts. When using semi sweet chips we cut down on the sugar a bit. Using dark 60% chocolate the recipe is perfect as is. Thank you Jacques and Martha.

  • meemo 24 Oct, 2008

    where do u get the bread flour from? where can i find it?

  • jennstdenis 23 Oct, 2008

    I'm not sure why some comments were so negative. These cookies are truly outstanding. If the recipe is followed exactly as written with quality chocolate chunks (I used Guittard chunks that I purchased from The Bakers Catalog), they are a spectacular cookie! I recommend the larger size. I used a 1/4 measure cup since I did not have a 4 oz scoop. Delish.

  • Lovecarrotcake 19 Oct, 2008

    I made these cookies for a potluck at work and they raved how wonderful they tasted. Plus, the size of the cookies alone was a topic of discussion. I definitely make these again. Pasty flour can be found at specialty stores such as whole foods btw.

  • wf13 26 Sep, 2008

    the video is helpful

  • rachmahsetyawati 29 Aug, 2008

    I am willing to try this recipe (such a delicious cookies), but It's so difficult to find pastry flour in my country. Can I replace this flour? wil it be a problem for the taste of the cookies if I don't use pastry flour ??

  • janet001 21 Jul, 2008

    I am sitting here enjoying a batch from the NYT article right now, they are outstanding, the best i ever made! i refrigerated the dough 36 hrs, so easy for such excellent results!

  • Schmooter 12 Jul, 2008

    knester: Thanks for the Sunset cookie recipe -- I appreciate it and will try the recipe soon. With all these great tips, I'm on my way to finding the "perfect" chocolate chip cookie!

  • Schmooter 12 Jul, 2008

    Sistercoo: Thanks so much for the info from the NY Times re: Jacques Torres cookies - I appreciate it! I will try the refrigeration method next time.

  • Sistercoo 10 Jul, 2008

    There was a great related article in the NYTimes this week - In Torres' bakery (and top bakeries all over NYC), he lets the dough refrigerate for a few days; the article which features a similar recipe to the one above recommends refrigeration of 36-72 hrs. This allows for the liquids (eggs) to be fully absorbed in the dough - which makes it firmer and bake more consistently. I would highly recommend trying it - it makes a huge difference!

  • knester 10 Jul, 2008

    Schmooter-I have an excellent Ch. Chip cookie recipe I think you would really like. Thock, soft, and chewy. Hold their shape very well and works every time. Go to,20633,1590752,00.html and click on the "thick and chewy" link.

  • Schmooter 7 Jul, 2008

    emily_m_owen: Thanks for your comments - I appreciate it! I do combine all the dry ingredients first and I use a small ice cream scoop for the dough -- I will try your freezer tip next time and see how that works - thanks!

  • emily_m_owen 7 Jul, 2008

    Also, forgot to mention that I only bake my for about 12 or 13 mintues until the edges just start to brown slightly. I prefer a chewier cookie. This makes them last longer too, though they rarely do.

  • emily_m_owen 7 Jul, 2008

    I do several things to make the cookies hold their shape. I mix all the dry ingredients together before adding it to the butter and sugar. Also, I roll the dough into balls, usually fairly large (full recipe yields 3 dozen), and I put the rolled dough into the freezer for about 20 minutes then straight to the oven. This keeps the insides chewy but lets the outsides brown. It also gives it the loftiness. I also add toasted walnuts to mine and a mix of milk and semisweet chocolate. Amazing!

  • Schmooter 6 Jul, 2008

    This recipe is excellent . The taste and texture is very good; however, my cookies did not look like the photo (as I hoped they would). Mine were flatter.
    I prefer a thick chocolate chip cookie that holds it's shape and have been trying many different recipes - but they all seem to turn out too flat. I've tried all the usual remedies without success. Does anyone have any recipes and/or suggestions that might help me?

  • nadja_zulfikri 1 Jul, 2008

    im not really great about making cookies but, this recipe is so easy. it's look great with the taste even my first time doing it. im enjoyed very much. all my families love it too. thanx ..

  • Marthaisgenius 20 Jun, 2008

    Well I bought much less chocolate than I was supposed to, only 6 ounces and also added 6 ounces of walnuts, and they had a good amount of chocolate, so I bet it's tasty but would think 2 pounds of chocolate makes a very, very rich cookie. Anyway, the family loved the cookies (I did as well) and I can report that they keep well in the open air, it took about three days for them to work through all the cookies and they kept beautifully.

  • ladyonzlake 27 May, 2008

    Yeah, the video isn't working...bummer!

  • ladyonzlake 27 May, 2008

    LUV EM'! These cookies didn't spread like the Toll House recipe which was wonderful. Crisp on the outside and soft in the middle. I baked them a couple minutes less. I made the small 2" cookies with my cookie scoop.

    I had to substitute bread flour for All purpose and Pastry flour for 1 1/3 cup All purpose plus 2/3 cake flour to equal 2 cups.

  • ladyonzlake 27 May, 2008

    LUV EM'! These cookies didn't spread like the Toll House recipe which was wonderful. Crisp on the outside and soft in the middle. I baked them a couple minutes less. I made the small 2" cookies with my cookie scoop.

    I had to substitute bread flour for All purpose and Pastry flour for 1 1/3 cup All purpose plus 2/3 cake flour to equal 2 cups.

  • puteribalqis 23 May, 2008

    i cant watch this video. i can only watch sponsor message

  • mjcristina 16 May, 2008

    I can not watch the video. I just watch the sponsor message.

  • chillimama 12 May, 2008

    Not a secret anymore Jacques Torres!! Yummy...

  • claudiac 7 May, 2008

    Using quality ingredients make a big difference with this recipe. The best combination I've found (given the limits of what's available in my local supermarket) is 2/3 Ghirardelli semi-sweet chocolate, 1/3 Ghirardelli bittersweet chocolate and King Arthur flour. Made with these ingredients, the cookies are absolutely delicious and come out thicker and richer than with Nestle chocolate chips.

  • Sarah_Re 28 Apr, 2008

    For those who need help with the measurements, you can visit Hope this helps.

  • tigs 24 Apr, 2008

    grammalynn - thank you so much for your help ..... cookies here we come!

  • rie_supawoman 24 Apr, 2008

    1 pound or 1 ounce equal to how many grams?
    hehe sorry for asking this
    please email me i'm from malaysia

  • anop2006 24 Apr, 2008

    Yesterday I made couple of cookies from Martha's cookie book. Recipe says "coarse salt" , so I found Sea Salt which says "coarse salt" . So my baking item taste salty now.
    2. If I decide to bake in the evening, how soon I have to thaw the eggs( room temperature). Will results will be the same , if I take out the eggs from the fridge and bake my items right away, without any planning?

    3. If recipes says, toasted nuts would you use 'bake 'feature or 'broil ' feature on the oven?

  • grammalynn 23 Apr, 2008

    OK that didn't make too much sense and the link didn't come up! Go to and put in how many grams are in one cup and the answer should come up.

  • grammalynn 23 Apr, 2008 This link will take you for a conversion of cups of baking stuff to grams. If it doesn't come up go to google and put in 1 cup equals grams at

  • tigs 22 Apr, 2008

    I wonder whether anybody could offer some advice, please .... I am from England and am new to this site and I wonder whether anybody could kindly tell me what measurement a 'cup' is. I would really love to try some of these cookies, but the measurements leave me at a loss! Forgive me if I have asked in the wrong place, but thanks for any help you can give me!

  • LinLaLiLa 18 Apr, 2008

    Wow, unfortunately I have to agree with all of you who have tried this recipe... it is not in any way "mind-blowing". I have been to the Jacques Torres shops and had these cookies made by them and I am sure there is something missing in this recipe bcs they are not in any way the same. I consider myself a fabulous cook (I have gone to culinary school and I work in professional kitchens) and I was really disappointed with how my cookies came out. Hmmm.. anyone have any other recipes? Thanks :)

  • PeakToCreek 18 Apr, 2008

    Since I live in a country where you can't find chocolate chips, let me pass on a good tip for making them. Put the baking chocolate in a zip-lock plastic bag and bash it up with a hammer! More suggestions: choose the flattest brand of baking chocolate, and protect the bag with the wrapper from the chocolate so the hammer doesn't make holes in the bag.

  • LemonMeringue 29 Mar, 2008

    This is a nice chocolate chip cookie, but it's not mind-blowing. I noticed the dough is lighter than cookies made with all-purpose flour, but we didn't taste a difference. I'd make them again (mainly to use the rest of the bread and pastry flour I bought for these cookies), but I am still searching for the ultimate chocolate chip cookie.

    Adaptations: 2 pounds of chocolate is a lot even for this amount of dough. I stopped at about 24 ounces and they were very rich.

  • sophiedomingo 24 Mar, 2008

    i tried this out but used homemade butter, half bittersweet and half semisweet chocolate chips. i also doubled the baking powder to add body to it. it came out a little pale but tasted just right. i live in a tropical country though so i needed the extra baking powder to counteract the humidity.

  • Gary_Julian_Pompieri 10 Mar, 2008

    My girlfriend and I make a recipe called, "Awesome Soft-Baked Chocolate Chip Cookies" and we use three sticks of softened butter and three teaspoons of vanilla extract. We make around 50 cookies for each recipe and the cookies are soft and we like to heat them in the microwave, from the refrigerator, for 27 seconds and they're great warm.

  • DebraN 6 Mar, 2008

    These are dense, bakery style cookies. For medium sized cookies - 15 minutes is the best. Yummy warm from the oven, changes a bit the next day, but still really yummy either way.

  • espressobaby 5 Mar, 2008

    This is a very good cookie. It turn out fine for me. The batter is stiff and I scoop it onto the cookie sheet. It spreads a lot and puffs up when cooking then flattens when cooled but it looks just like the photo not too flat. Beautiful and delicious cookies. Thanks for the recipe.

  • jennlura84 5 Mar, 2008

    The reason for the different flours is because of the gluten formed by the proteins in the flour. Gluten is what imparts a chewy, elastic crumb - desirable in bread, which is why bread flour is higher in protein. Pastry flour is much lower in gluten-forming protein, which is why we use it for cakes and cookies and things we want to be tender. I haven't made cookies with bread flour before - I'm curious to see what difference it makes!

  • Massey 3 Mar, 2008

    I have made these cookies 4 times and only once could I get them to turn out delicious. They taste good but are too thin even when I bake them for less time.
    Unless someone lets me know what's wrong I will not make these again.

  • LinLaLiLa 2 Mar, 2008

    My sister and I are foodies living in New York City. Our LOVE for chocolate chip cookies has put us all over the city in search of the best. If doughy and chewy is what you're after: Levain Bakery it is, crispy and crunchy: try City Bakery. But we always find ourselves going back to the Jacques Torres' shops for theirs. Crisp exterior, moist, tender inside and the chocolate is what sets it apart from the others. I can't believe the recipe has been here all along, can't wait to try it...

  • celloben 17 Feb, 2008

    I have made this and love it, but would love to know why the different flours. The difference between flours is in the percentage of protein, pastry flour being 8-10% (low), and bread flour being 12-14% (high). This recipe is half and half (almost), producing 10-12% protein, which is exactly what all purpose flour is. Any ideas on a good reason for the different flours?

  • Paabjo 30 Jan, 2008

    These cookies are awesome. It seems like there is no way you are going to get all that chocolate in the dough, but just keep adding it.

  • igines 30 Jan, 2008

    We LOVED, LOVED, LOVED these! I've made them twice already and they were gone so fast. The second time, because they made so much, I gave them as Christmas gifts and they loved them as well. I will definitely make this my number one Chocolate Chip Cookie recipe.

  • bsunluvr 24 Jan, 2008

    I loved these cookies. However, I couldn't get them to look like the photograph, all chunky looking and full. How do you do that? I followed the recipe exactly.

  • aemit 9 Jan, 2008

    Indeed this is a huge amount so I suggest you make half at first. They are delicious though and were eaten up at work where I took them right away. I definitely will make them again.

  • chick4jesus 2 Jan, 2008

    These cookies were delicious. They did make a huge amount but they were enjoyed by everybody. I just got pastry flour (made from soft winter wheat) and bread flour (made from hard winter wheat) at my local grocery store (Whole Foods) in the bulk section. I think those special flours added to the perfect texture of the cookies. I would definetly make again!

  • carriebou 1 Jan, 2008

    I made these and they were great. My son said they were the best cookies he has ever had! I did not find mine to be bland, they were buttery and soft.

  • mmcc 28 Dec, 2007

    Huge disappointment. I have a high bar for choc. chip cookies--my favorite recipe always gets raves and it never fails. This recipe required special flours (which I may never use again) and the hassle/mess of chopping dark chocolate, all for a cookie that is too chewy and bland--more like eating a chunk of melted choclate. If I wanted that, I'd make a chocolate cookie or a good Valrhona brownie.

  • violetz6 20 Dec, 2007

    Call wedding cake shops to find pastry flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour. Combine in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose. If you can't decide go half and half.

  • sowhat 19 Dec, 2007

    does any body know if i can hand mixer instead of electric one (in baking recipe)

  • tandj123 19 Dec, 2007

    I made these using partial whole wheat / unbleached white. Have to sift the wheat and then add it to the white flour. They ROCKED! Made them much chewier....

  • rocky4729 19 Dec, 2007

    These are the greatest chocolate chip cookies ever. I was curious to how they would taste with the different types of flours and much to my suprise the texture is wonderful. These will be the official chocolate chip cookie in my house.

  • CathyJean 16 Dec, 2007


  • SonyaW 11 Dec, 2007

    I'm not familiar with Jacques Torres House chocolate. Are those chocolate chips and if so where can I find it? What did you all use?

  • tracey818 7 Dec, 2007

    I did the same, used bread flour and all purpose - and boy they're GREAT. My husband and son said the were the best chocolate chip cookie I've ever made. I used a 3 oz ice cream style scoop and it made 3 dozen nice sized cookie.

  • MisterJames 7 Dec, 2007

    Brookie- I used half bread and half all purpose flour to substitute for pastry flour and they came out delicious! Best choc chip cookie ever.

  • Brookie5303 5 Dec, 2007

    Has anyone tried using all-purpose flour instead of bread flour and pastry flour? I cannot find pastry flour anywhere so I would like to know if the all-purpose flour will change the taste. Thank you!

  • edenbinondo 29 Nov, 2007

    the best cookies in n n n ve ever tried! my family went crazy! my husband brought some to work

  • crawforda 14 Nov, 2007

    These are incredibly delicious cookies. All of my friends loved them. I baked my larger cookies for about 15 minutes which made them softer like I like them. I highly recommend you at least try these.

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