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Jacques Torres Chocolate Chip Cookies
David Leite / Jacques Torres · The New York Times · 2009 · Original Recipe
The recipe that broke the internet and popularized resting dough 24-72 hours. Uses a blend of bread flour and cake flour, dark chocolate discs (not chips), and extra egg yolk for richness. Deep, complex, toffee-like flavor.
4
chewiness
3
crispiness
1
cakeyness
4
thickness
3
spread
5
richness
4
sweetness
5
complexity
complextoffee notesdeep flavorrichchunky chocolatecaramelized edgeslong rest
Ingredients
bread flour1.67 cups (213g)
cake flour1.33 cups (153g)
butter(softened)2.5 sticks (283g)
granulated sugar0.75 cups (150g)
packed light brown sugar1 cups (220g)
eggs2 each (100g)
egg yolk1 each (18g)
vanilla extract2 tsp (8g)
baking soda1.25 tsp (8g)
baking powder1.5 tsp (7g)
fine sea salt1.5 tsp (9g)
dark chocolate discs1.25 lbs (567g)
flaky sea salt(for topping)0.5 tsp (2g)
Total dough weight1.7kg
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- mixed
- Bake Temp
- 350°F (177°C)
- Bake Time
- 18-20 min
- Chill
- 1440 min
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.29 (34th percentile)
Flour:Sugar0.99 (19th percentile)
Brown:White Sugar1.47 (69th percentile)
Egg:Flour0.32 (70th percentile)
Chocolate:Flour1.55 (90th percentile)
Fat %16.3 (52th percentile)
Sugar %21.4 (65th percentile)
Hydration0.32 (63th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.29
Flour:Sugar
0.99
Brown:White Sugar
1.47
Egg:Flour
0.32
Chocolate:Flour
1.55
Fat %
16.3
Sugar %
21.4
Flour %
21.1
Hydration
0.32