If you’re a fan of bakery-style cookies with gooey centers, crispy edges, and pools of melted chocolate, then Jacques Torres Dipped Chocolate Chip Cookies will blow you away. Originally made famous by The New York Times, this iconic cookie recipe has garnered thousands of 5-star reviews—and for good reason.
These cookies are the definition of indulgence: two types of flour for the perfect crumb, bittersweet chocolate chunks, and a final dip of melted chocolate on the bottom of each cookie. It’s the kind of cookie that feels like a hug—and once you’ve had one, you’ll never go back to basic again.
Why You’ll Love These Jacques Torres Cookies
- Gourmet Bakery Quality – They taste just like what you’d find in a high-end patisserie
- Double Chocolate Hit – Chocolate chunks and a melted chocolate dip
- Textured Perfection – Crispy edges, soft centers, melty chocolate pockets
- Make Ahead Friendly – Dough rests for 24–36 hours for deep flavor
- Giant & Impressive – Big, bakery-style cookies perfect for gifting or sharing
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 2½ sticks (1¼ cups) unsalted butter (or salted if preferred)
- 1¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¼ pounds (20 oz) bittersweet chocolate chunks or chips
- Sea salt flakes (optional)
- 10 oz bittersweet chocolate (for dipping bottoms)
Instructions
1. Prep the Chocolate
If using chocolate bars, chop into bite-sized chunks. Set aside.
2. Sift the Dry Ingredients
In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
3. Cream the Butter & Sugars
In a stand mixer with paddle attachment, cream the butter, light brown sugar, and granulated sugar until very light and fluffy—about 5 minutes.
4. Add Eggs & Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine & Fold
Reduce mixer speed to low. Slowly add the dry ingredients and mix just until incorporated (5–10 seconds). Fold in the chocolate chunks, being careful not to break them.
6. Chill the Dough
Press plastic wrap against the dough and refrigerate for 24 to 36 hours.
7. Bake the Cookies
When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper. Scoop 6 mounds of dough (about 3½ oz each) per tray, spacing well apart. Turn any exposed chocolate pieces horizontally for prettier cookies.
Sprinkle with sea salt flakes, if using. Bake for 16–18 minutes, until golden but soft in the center.
Cool on the tray for 10 minutes, then transfer to a wire rack.
8. Optional: Dip in Chocolate
Melt 10 oz of bittersweet chocolate. Once cookies are fully cooled, spoon melted chocolate onto the bottom of each cookie and spread evenly.
Place cookies chocolate side up on a parchment-lined sheet and chill until chocolate sets.
Make It Your Own
- Swap chocolate types – use milk, dark, or even white chocolate
- Add toasted nuts like pecans or walnuts for crunch
- Use flaked coconut in the dough for a chewy twist
- Mini size it – make smaller cookies for bite-sized treats
- Spice it up – add a pinch of cinnamon or espresso powder
Tips for Success
- Don’t skip the chill – resting the dough develops deeper flavor and texture
- Use a kitchen scale for perfect cookie sizing
- Turn chocolate chips flat for more professional-looking cookies
- Don’t overbake – cookies should be soft in the center
- Store correctly to maintain texture (see below)
Serving Suggestions
- Serve warm with a glass of cold milk
- Stack a few in cellophane bags for beautiful gifts
- Pair with espresso or hot cocoa for a cozy dessert
- Crumble over ice cream for the ultimate sundae topper
Storage & Reheating
- Room Temp: Store in an airtight container up to 4 days
- Fridge: Store dipped cookies for up to 1 week
- Freezer: Freeze dough balls for up to 3 months
- Reheat: Warm in a 300°F oven for 5 minutes for that fresh-baked magic
All-Season Sweet Treat
From Valentine’s Day to cozy winter nights by the fire, these dipped chocolate chip cookies suit every season. They’re rich enough for the holidays but casual enough for everyday cookie cravings.
Share Your Cookies!
Did you bake Jacques Torres’ iconic cookies? Show us your creations! Tag @yourhandle with #DippedChocolateCookies and be featured in our stories.
Jacques Torres Dipped Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 2½ sticks 1¼ cups unsalted butter (or salted if preferred)
- 1¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1¼ pounds 20 oz bittersweet chocolate chunks or chips
- Sea salt flakes optional
- 10 oz bittersweet chocolate for dipping bottoms
Instructions
Prep the Chocolate
- If using chocolate bars, chop into bite-sized chunks. Set aside.
Sift the Dry Ingredients
- In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
Cream the Butter & Sugars
- In a stand mixer with paddle attachment, cream the butter, light brown sugar, and granulated sugar until very light and fluffy—about 5 minutes.
Add Eggs & Vanilla
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine & Fold
- Reduce mixer speed to low. Slowly add the dry ingredients and mix just until incorporated (5–10 seconds). Fold in the chocolate chunks, being careful not to break them.
Chill the Dough
- Press plastic wrap against the dough and refrigerate for 24 to 36 hours.
Bake the Cookies
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper. Scoop 6 mounds of dough (about 3½ oz each) per tray, spacing well apart. Turn any exposed chocolate pieces horizontally for prettier cookies.
- Sprinkle with sea salt flakes, if using. Bake for 16–18 minutes, until golden but soft in the center.
- Cool on the tray for 10 minutes, then transfer to a wire rack.
Optional: Dip in Chocolate
- Melt 10 oz of bittersweet chocolate. Once cookies are fully cooled, spoon melted chocolate onto the bottom of each cookie and spread evenly.
- Place cookies chocolate side up on a parchment-lined sheet and chill until chocolate sets.
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