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Jacques Torres's Secret Chocolate Chip Cookies

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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

Source: The Martha Stewart Show, May Spring 2007

Ingredients

  • 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

Directions

  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 Add a comment

  • msilvafoulgerp
    12 OCT, 2015
    has anyone tried this recipe with WHOLE WHEAT PASTRY FLOUR!??? I just did last night and haven't baked yet since I'm leaving them to refrigerate for 24 hours. Just curious :)
    Reply
  • reklamfox
    26 MAY, 2015
    I have to say that these were the absolute WORST cookies I have ever eaten! I decided to make this recipe with a friend (who owns her own bakery) because the pictures looked so delicious, but these cookies were a complete let down. We followed each step exactly how it is outlined here, but the cookies tasted overwhelmingly like gluey flour and were not sweet at all, despite all the sugar. Save yourself the time, money, and effort and find an easier recipe!
    Reply
  • reklamfox
    26 MAY, 2015
    I have to say that these were the absolute WORST cookies I have ever eaten! I decided to make this recipe with a friend (who owns her own bakery) because the pictures looked so delicious, but these cookies were a complete let down. We followed each step exactly how it is outlined here, but the cookies tasted overwhelmingly like gluey flour and were not sweet at all, despite all the sugar. We followed the recipe exactly with no errors or substitutions, and they were still just awful. Those cheap
    Reply
  • Ilovemyguitars
    17 JAN, 2015
    ATTENTION!!! 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 :)
    Reply
  • sarvydanes95131
    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.
    Reply
  • MS11079828
    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!
    Reply
  • MS11617835
    9 SEP, 2013
    tried it with jacques' chocolate chips, $14 for 2 lbs. totally worth it! chopping them is no picnic though...
    Reply
  • 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.
    Reply
  • 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... http://wp.me/p2myDm-16. I wish I had some right now actually...
    Reply
  • 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.
    Reply