If you prefer a dense, fudgy bite over a cakey puff, these thin and chewy chocolate chip cookies deliver pure bakery perfection. Made with simple kitchen staples, these chocolate chip cookies bake up rich, buttery, and packed with melted chocolate in every single bite.
If you have ever craved those giant, rich, bakery-style chocolate chip cookies with delicate crispy edges and soft, gooey centers, you know the gold standard: the famous Jacques Torres recipe.
While the original calls for specialized bread flour, cake flour, and huge feves of chocolate, this adapted version brings that iconic flavor and texture right into the average home kitchen using simple pantry staples.
Why You’ll Love These Cookies
- No Fancy Flours Needed: Uses standard all-purpose flour instead of buying two different specialty flours.
- Balanced Sweetness: A carefully tested ratio of light brown and granulated sugar delivers depth of caramel flavor alongside a classic crisp top.
- Foolproof Rise & Texture: The combination of both baking soda and baking powder yields the perfect chew without turning cakey.
Ingredients & Substitutions
- Unsalted Butter: Softened room-temperature butter provides the core richness and flavor structure. If using salted butter, reduce the added salt to ½ teaspoon.
- Sugars: A higher ratio of packed light brown sugar gives these cookies deep caramel notes and a chewy center, while granulated sugar creates delicate, crispy edges.
- Egg: One standard large egg at room temperature binds the dough and contributes to a tender, soft bake.
- Vanilla Extract: Enhances the buttery, chocolatey flavors. Pure vanilla extract delivers the best taste.
- All-Purpose Flour: Standard all-purpose flour provides the perfect structure without making the dough heavy or cakey.
- Baking Soda & Baking Powder: The combination gives these cookies a slight puff while baking before settling into a dense, soft-chewy center with light golden edges.
- Salt: Fine sea salt or kosher salt balances the sweetness and cuts through the richness of the chocolate.
- Chocolate Chips: Semi-sweet or dark chocolate chips work best. You can also mix in chocolate chunks or mini chips for varied textures in every bite.
Equipment
- Baking Sheet: Light-colored metal baking sheets promote even baking without burning the bottoms of the cookies.
- Parchment Paper or Silicone Mat: Prevents sticking and ensures easy removal without extra greasing.
- Stand Mixer or Electric Hand Mixer: Makes creaming the butter and sugars effort-free.
- Mixing Bowls & Whisk: For evenly sifting the dry ingredients before combining.
- Cookie Scoop: A standard 2-tablespoon (medium) cookie scoop yields uniformly sized cookies that bake evenly.
- Wire Cooling Rack: Allows air to circulate around the cookies so the bottoms don’t get soggy as they cool.
How to Store & Freeze
Room Temperature: Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
- Pro Tip: Place a slice of plain white bread inside the container with the cookies. The cookies will absorb the moisture from the bread, keeping them soft and fresh for days!
In the Refrigerator: While baked cookies are best kept at room temperature, you can store unbaked cookie dough balls in an airtight container in the fridge for up to 3 days before baking.
In the Freezer:
- Freezing Unbaked Dough Balls (Recommended): Scoop the dough into balls and place them on a baking sheet lined with parchment. Freeze until solid (about 1 hour), then transfer the frozen dough balls into a freezer-safe Ziploc bag for up to 3 months. Bake directly from frozen at 350°F, adding 1 to 2 extra minutes to the total bake time.
- Freezing Baked Cookies: Layer cooled cookies between sheets of parchment paper in a freezer-safe container and freeze for up to 2 months. Thaw on the counter for 15–20 minutes before serving.
Frequently Asked Questions (FAQs)
Do I need to chill the cookie dough before baking?
While you can bake these right away, chilling the dough in the refrigerator for even 30 to 60 minutes prevents excessive spreading and allows the flour to hydrate, resulting in a deeper, more caramelized flavor.
Why did my cookies turn out flat?
Flat cookies usually happen if the butter was too warm/melted, if the flour was under-measured, or if the baking sheet was warm when the dough was placed on it. Make sure your butter is soft to the touch but not shiny or melted, and always cool baking sheets between batches.
Can I make these cookies ahead of time?
Yes! You can mix the dough and keep it covered in the refrigerator or freezer before baking. Chilling the dough actually enhances the texture and caramel flavor notes.
How do I know when the cookies are done baking?
Pull them from the oven when the outer edges are set and light golden-brown, but the center still looks slightly soft and underbaked. They will continue to firm up on the hot baking sheet as they cool for 5 minutes.
Chocolate Chip Cookies
Ingredients
- 10 tbsp butter
- ½ cup + 2 tbsp brown sugar
- ½ cup + 1 tbsp granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ⅔ cup all-purpose flour
- ½ tsp + ⅛ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- ⅔ cup chocolate chips
Instructions
- Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: Whisk the flour, baking soda, baking powder, and salt together in a separate bowl. Slowly mix the dry ingredients into the wet mixture just until a dough forms.
- Fold in Chocolate: Gently stir in the chocolate chips until evenly distributed.
- Scoop & Chill: Scoop dough into 2-tablespoon balls and place on a parchment-lined baking sheet or in tupperware. Rest the dough in the fridge for 48-72 hours.
- Bake: After chilling, place the cookies on a parchment-lined baking sheet, leaving about 2 inches of space between each. Bake at 350°F for 10–12 minutes until the edges turn golden and the centers are soft.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.
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