If you’ve ever dreamed of chocolate chip cookies with a perfect golden edge, gooey center, and a decadent chocolate-dipped finish, you’re in for the ultimate treat with Jacques Torres’ Famous Dipped Chocolate Chip Cookies. These legendary cookies boast two types of flour for a delicate crumb, heaps of bittersweet chocolate, and an irresistible chocolate shell that takes them entirely over the top. Whether you’re baking for a crowd or treating yourself, these cookies are pure cookie bliss from start to finish.

Jacques Torres’ Famous Dipped Chocolate Chip Cookies Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of pantry staples and a few special touches, you’ll transform classic ingredients into pure magic. Each one plays a starring role in the flavor, texture, and irresistibility of Jacques Torres’ Famous Dipped Chocolate Chip Cookies.

Cake flour: Adds tenderness and a soft, light crumb, making these cookies melt in your mouth.
Bread flour: Provides a chewy, hearty texture that balances perfectly with the cake flour.
Baking soda: Helps the cookies rise for a lovely thickness and soft center.
Baking powder: Works alongside baking soda to create that signature lift and golden edge.
Coarse salt: Enhances all the flavors and keeps the sweetness in check—don’t skip it!
Unsalted butter (room temperature): The foundation of rich flavor and perfect spread; make sure it’s soft for easy creaming.
Light brown sugar (packed): Brings a warm, caramel-like depth and helps keep the cookies moist.
Granulated sugar: Adds sweetness and a little crispness around the edges.
Large eggs: Bind everything together and add richness for that bakery-style chew.
Pure vanilla extract: Rounds out the flavors with a gorgeous aroma and classic cookie warmth.
Bittersweet chocolate discs or chunks (at least 60% cacao): The heart of every bite—big pools of chocolate make these cookies unforgettable.
Extra chocolate for dipping (about 8 ounces, melted): The finishing touch—dipping half of each cookie in glossy chocolate is what makes these cookies truly iconic.

How to Make Jacques Torres’ Famous Dipped Chocolate Chip Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together the cake flour, bread flour, baking soda, baking powder, and coarse salt in a medium bowl. This blend of flours is the secret behind the cookies’ unique texture, so take a moment to mix thoroughly for even distribution.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the room temperature butter with both the light brown sugar and granulated sugar until the mixture is light and fluffy. This step is key for a tender crumb—you’ll know it’s ready when it looks pale and airy.

Step 3: Add Eggs and Vanilla

Add the eggs one at a time to your creamed butter mixture, mixing well after each addition. Stir in the pure vanilla extract to infuse the dough with richness and warmth.

Step 4: Combine Wet and Dry Ingredients

Gently add the dry flour mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, which can make the cookies tough. You want everything just incorporated for that perfect bakery texture.

Step 5: Fold in the Chocolate

Using a spatula, fold in the bittersweet chocolate discs or chunks. These generous pieces melt into glorious pockets of chocolate throughout each cookie, making every bite a little celebration.

Step 6: Chill the Dough

Cover the dough and refrigerate it for at least 24 hours (and up to 72 hours if you can stand the wait!). This long chill time develops the flavors and gives Jacques Torres’ Famous Dipped Chocolate Chip Cookies their signature texture—don’t rush it!

Step 7: Shape and Bake

When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop large balls of dough (about 3.5 ounces each) and space them a couple of inches apart. Bake for 16 to 18 minutes, until they’re golden brown but still soft in the center. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 8: Dip in Melted Chocolate

Once the cookies are completely cool, melt your extra chocolate and dip half of each cookie for that signature glossy finish. Lay them on parchment paper until the chocolate sets—this is the crowning glory of Jacques Torres’ Famous Dipped Chocolate Chip Cookies.

How to Serve Jacques Torres’ Famous Dipped Chocolate Chip Cookies

Garnishes

For an extra flourish, sprinkle a pinch of flaky sea salt over the dipped chocolate before it sets. You can also drizzle with a little melted white or milk chocolate for a dramatic look and extra indulgence.

Side Dishes

These cookies are spectacular on their own, but they’re also dreamy with a cold glass of milk, a scoop of vanilla ice cream, or a steaming mug of coffee. If you’re serving a crowd, pair them with fresh berries or a platter of assorted nuts for a complete dessert spread.

Creative Ways to Present

Stack them in a rustic tin lined with parchment for a charming gift, or arrange them on a tiered dessert stand at your next gathering. For a fun twist, package a few cookies in cellophane bags tied with ribbon for a party favor that will have everyone talking about Jacques Torres’ Famous Dipped Chocolate Chip Cookies long after the party ends.

Make Ahead and Storage

Storing Leftovers

To keep your Jacques Torres’ Famous Dipped Chocolate Chip Cookies as fresh as possible, store them in an airtight container at room temperature. They’ll stay delicious for up to 4 days, maintaining that bakery-fresh taste and chewy texture.

Freezing

Both the baked cookies and unbaked dough freeze beautifully! Freeze shaped dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Baked cookies can be frozen in layers separated by parchment—just thaw at room temperature when you’re ready for a treat.

Reheating

For that fresh-from-the-oven magic, warm the cookies in a 300°F oven for 3 to 5 minutes, or zap them in the microwave for 10 seconds. The chocolate gets perfectly melty and the centers turn ultra gooey again.

FAQs

Do I really need to use two types of flour?

Yes! The combination of cake flour and bread flour is what gives Jacques Torres’ Famous Dipped Chocolate Chip Cookies their unique balance of tenderness and chew. If you only use one type, you’ll lose some of that incredible bakery texture.

Can I skip the chilling step?

For best results, don’t skip it! Chilling the dough for at least 24 hours allows the flavors to develop and the texture to set up just right. If you’re short on time, chill for as long as you can, but the magic really happens after a full day.

What kind of chocolate works best?

Bittersweet chocolate discs or chunks with at least 60% cacao give the cookies deep chocolate flavor and beautiful pools of melted chocolate. You can use chips in a pinch, but the discs (or chopped high-quality bars) are truly what make these cookies special.

Can I make smaller cookies instead of large ones?

Absolutely! Just reduce the baking time by a few minutes and keep an eye on them. The signature large size creates those gooey centers and crisp edges, but smaller cookies are just as tasty—perfect for sharing.

Is the chocolate dipping step necessary?

While not strictly necessary, the chocolate dip is what sets Jacques Torres’ Famous Dipped Chocolate Chip Cookies apart from all others. It adds a luxurious finish and an extra burst of chocolate in every bite. But if you prefer, you can skip it or try dipping in white or milk chocolate for a twist.

Final Thoughts

If you’re looking to wow your friends, family, or just treat yourself to the ultimate homemade cookie, you simply have to try Jacques Torres’ Famous Dipped Chocolate Chip Cookies. Each bite is a celebration of rich chocolate, perfect texture, and pure joy—so gather your ingredients, make a batch, and get ready to fall in love!

Jacques Torres’ Famous Dipped Chocolate Chip Cookies Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 24 hours 43 minutes
Yield: 24 large cookies 1x
Diet: Vegetarian

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Description

Jacques Torres’ Famous Dipped Chocolate Chip Cookies are a gourmet treat known for their rich buttery texture and deep chocolate flavor. These cookies feature a perfect blend of cake and bread flours, a mix of brown and granulated sugars for sweetness, and a hefty amount of bittersweet chocolate chunks. After chilling the dough for 24 to 72 hours to develop flavor and texture, the cookies are baked until soft in the center and then dipped in melted chocolate for an indulgent finish.

Ingredients

Scale

Dry Ingredients

2 cups minus 2 tablespoons cake flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt

Wet Ingredients

1 ¼ cups unsalted butter, room temperature
1 ¼ cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate

1 ¼ pounds bittersweet chocolate discs or chunks (at least 60% cacao)
About 8 ounces melted chocolate for dipping (bittersweet, milk, or white chocolate as preferred)

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Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt until evenly mixed.
Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the room temperature unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pure vanilla extract until combined.
Mix Dry Ingredients Into Wet: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed or folding with a spatula just until combined to avoid overworking the dough.
Fold in Chocolate: Gently fold the bittersweet chocolate discs or chunks into the dough for an even distribution of chocolate.
Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 24 hours and up to 72 hours to develop flavor and improve texture.
Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Scoop Dough: Using a large scoop, portion out approximately 3.5 ounces of dough per cookie, placing each ball 2 inches apart on the prepared baking sheets.
Bake Cookies: Bake in the preheated oven for 16 to 18 minutes, or until the cookies are golden brown on the edges but still soft in the center.
Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Dip in Chocolate: Once fully cooled, dip half of each cookie in the melted chocolate of your choice and place them back on parchment paper until the chocolate sets.

Notes

Chilling the dough for 24 to 72 hours enhances the flavor and texture significantly; do not skip this step if possible.
If desired, you can skip the chocolate dipping step or substitute with milk or white chocolate according to preference.
Sprinkling the cookies lightly with sea salt before baking adds a delightful contrast to the sweetness.

Prep Time: 25 minutes plus 24 hours chilling
Cook Time: 16-18 minutes
Category: Dessert
Method: Baking
Cuisine: American