If you’ve ever dreamed of recreating bakery magic at home, Jacques Torres’ Famous Dipped Chocolate Chip Cookies are your golden ticket. These cookies are legendary not just for their intensely chocolaty flavor, but for their decadent, chewy texture, crisp edges, and a final glossy dip in rich chocolate that makes every bite extraordinary. This is the kind of recipe that transforms your kitchen into a chocolate-lover’s haven, filling the air with a buttery, caramel aroma and producing cookies that look (and taste) straight out of a gourmet bakery. Once you try Jacques Torres’ Famous Dipped Chocolate Chip Cookies, every other chocolate chip cookie will seem a little less special.

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

Ingredients You’ll Need

The ingredient list for Jacques Torres’ Famous Dipped Chocolate Chip Cookies is refreshingly simple, but every element is carefully chosen to create bakery-level results. From the unique mix of flours to the melt-in-your-mouth chocolate, here’s what each ingredient brings to your cookie masterpiece:

Cake flour: Adds tenderness and a light crumb, resulting in that coveted chewy texture without being cakey.
Bread flour: Gives the cookies structure and a satisfying, chewy bite thanks to a higher protein content.
Baking soda: Helps the cookies spread just enough while baking, for perfectly rounded results.
Baking powder: Lends a gentle lift, creating thickness and softness in every cookie.
Coarse salt: Brings all the flavors into delicious harmony and elevates the sweetness.
Unsalted butter (softened): The base of rich, buttery flavor with ideal creaming texture for the dough.
Light brown sugar (packed): Infuses moisture and a deep caramel note that defines these cookies.
Granulated sugar: Balances sweetness and helps the edges crisp perfectly as they bake.
Large eggs: Bind everything together for a cohesive, luscious dough.
Pure vanilla extract: Adds warm, aromatic depth that enhances both chocolate and butter flavors.
Bittersweet chocolate disks or fèves (at least 60% cacao): The signature pools of chocolate that steal the show in Jacques Torres’ Famous Dipped Chocolate Chip Cookies.
Semisweet or milk chocolate (melted for dipping): That glossy finish on each cookie—totally irresistible and visually stunning.
Flaky sea salt (optional): Sprinkling a pinch on top intensifies the chocolate flavor and looks beautiful.

How to Make Jacques Torres’ Famous Dipped Chocolate Chip Cookies

Step 1: Whisk and Prepare Dry Ingredients

Begin by combining both flours, baking soda, baking powder, and coarse salt in a medium bowl. Whisking these together ensures the leaveners and salt are evenly distributed, so every bite of your cookies will bake up just right—chewy, thick, and beautifully balanced.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat your softened butter with both brown and granulated sugars. Keep going until the mixture is pale, fluffy, and creamy—this step is key for that signature texture in Jacques Torres’ Famous Dipped Chocolate Chip Cookies. The air you introduce now makes for lighter, perfectly structured cookies later.

Step 3: Add Eggs and Vanilla

Add in the eggs, one at a time, mixing well after each addition. Drizzle in the vanilla extract and mix until the batter is smooth. This extra step ensures your dough is rich, cohesive, and bursting with warm vanilla throughout.

Step 4: Combine Wet and Dry Ingredients

Gradually pour in the flour mixture, mixing just until everything is combined. Avoid over-mixing—stopping when you still see a faint streak of flour will guarantee a tender, chewy crumb that makes these cookies so beloved.

Step 5: Fold in the Chocolate Disks

Now for the showstopper: Gently fold in the bittersweet chocolate disks or fèves. If you can source high-quality fèves, your cookies will develop stunning molten pools of chocolate, just like the ones that made Jacques Torres’ Famous Dipped Chocolate Chip Cookies world-famous.

Step 6: Chill the Dough

Cover the dough and refrigerate it for at least 24 hours (or up to 72 hours for an even richer flavor and texture). Chilling lets the flavors meld, deepens the color, and results in the most incredible chewy edges and soft centers.

Step 7: Scoop and Bake

When you’re ready to bake, preheat your oven to 350°F and line baking sheets with parchment. Scoop large mounds of dough (about 3 tablespoons each), spacing them 2 inches apart. Bake for 15–18 minutes, just until the edges are golden and the centers look slightly underdone. Leave them on the sheet for 5 minutes before transferring to a wire rack—they’ll firm up as they cool, while staying deliciously soft inside.

Step 8: Dip and Decorate

Once completely cool, take each cookie and dip half into melted chocolate. Lay them on parchment to set, and if you want the ultimate upgrade, sprinkle with a pinch of flaky sea salt. This final step gives Jacques Torres’ Famous Dipped Chocolate Chip Cookies their signature look and a hit of flavor that’s simply divine.

How to Serve Jacques Torres’ Famous Dipped Chocolate Chip Cookies

Garnishes

Garnishing is where you can let your creativity shine. A dusting of flaky sea salt not only looks elegant but wakes up all the chocolatey notes in these cookies. If you’re feeling extra fancy, consider a drizzle of melted white chocolate or a sprinkle of finely chopped toasted nuts for extra crunch and color, making every serving of Jacques Torres’ Famous Dipped Chocolate Chip Cookies a feast for the eyes and palate.

Side Dishes

These cookies are a showstopper on their own, but pairing them with a cold glass of milk is the classic move—creamy, icy milk makes each bite feel like home. For grown-up gatherings, offer them with a dark roast coffee or even a scoop of vanilla bean ice cream, creating a decadent dessert plate that tastes as stunning as it looks.

Creative Ways to Present

Whether you’re gifting, entertaining, or treating yourself, presentation can make Jacques Torres’ Famous Dipped Chocolate Chip Cookies all the more special. Stack them in a clear cellophane bag tied with a ribbon for an elegant homemade gift, or arrange them on a vintage cake stand for an unforgettable centerpiece at your next gathering. Try layering them in a cookie jar with parchment between each for a charming, bakery-inspired touch!

Make Ahead and Storage

Storing Leftovers

Once the chocolate has set, place the cookies in an airtight container at room temperature. They’ll stay chewy and fresh for up to 4 days, and that glossy, dipped finish keeps them from drying out fast—just make sure to layer parchment between if you stack them to protect that gorgeous coating.

Freezing

To enjoy Jacques Torres’ Famous Dipped Chocolate Chip Cookies any time, freeze unbaked dough balls on a baking sheet, then stash in a freezer bag for up to 3 months. Baked cookies can also be frozen; just wrap them individually and thaw at room temperature. This way, you’re never far from bakery-style treats at home!

Reheating

Baked and dipped cookies are best served at room temperature, but if you’d love a warm, gooey treat, pop one in the microwave for 5–10 seconds. The chocolate will turn perfectly melty without losing its shine, recreating that just-baked magic anytime.

FAQs

Can I use regular chocolate chips instead of chocolate disks or fèves?

You absolutely can, but using high-quality chocolate disks or fèves yields those signature gooey pools of chocolate that give Jacques Torres’ Famous Dipped Chocolate Chip Cookies their bakery allure. Regular chips will still be delicious, just with a slightly different texture.

How important is chilling the dough?

Chilling is crucial! It gives the flour time to hydrate and the flavors to meld, which means thicker cookies with caramel-like notes and perfectly chewy centers—the hallmark of Jacques Torres’ Famous Dipped Chocolate Chip Cookies.

Can I make these cookies smaller?

Yes, just use a smaller scoop and reduce baking time slightly. The traditional oversized shape develops the ideal contrast of crisp edges and soft centers, but mini versions are adorable for sharing and gifting!

What’s the best way to melt chocolate for dipping?

Gently melt your chocolate in the microwave in 20-second bursts, stirring in between, or use a double boiler for extra control. Smooth, as-you-go melting ensures that glorious sheen on Jacques Torres’ Famous Dipped Chocolate Chip Cookies.

Do I have to add flaky sea salt on top?

No, but it’s highly recommended! The salt balances the sweetness and makes the chocolate flavor pop. Omit if you prefer, but once you’ve tried Jacques Torres’ Famous Dipped Chocolate Chip Cookies with a sprinkle of salt, you may never go back.

Final Thoughts

With their gooey centers, crisp edges, and a crown of glossy dipped chocolate, Jacques Torres’ Famous Dipped Chocolate Chip Cookies are a bucket-list bake for every cookie lover. Treat yourself (and your favorite people) to a batch—you’ll see just why these cookies became so famous, and they’ll quickly become a celebrated staple in your own kitchen, too!

Jacques Torres’ Famous Dipped Chocolate Chip Cookies Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 46 minutes (active time) + chilling
Yield: 24 large cookies 1x
Diet: Vegetarian

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Description

Indulge in the decadence of Jacques Torres’ famous dipped chocolate chip cookies. These bakery-style treats feature a rich and buttery dough studded with bittersweet chocolate, dipped in luscious melted chocolate, and finished with a sprinkle of flaky sea salt for the ultimate sweet and salty combination.

Ingredients

Scale

Dry Ingredients:

2 cups cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt

Wet Ingredients:

1 1/4 cups unsalted butter (softened)
1 1/4 cups light brown sugar (packed)
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract

Additional:

1 1/4 pounds bittersweet chocolate disks or fèves (at least 60% cacao)
1/2 cup semisweet or milk chocolate (melted for dipping)
flaky sea salt for sprinkling (optional)

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Instructions

Dry Ingredients: In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt.
Wet Ingredients: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy. Add eggs one at a time, then vanilla extract. Gradually add dry ingredients to wet mixture and mix until just combined. Fold in chocolate disks. Chill dough for 24–72 hours.
Baking: Preheat oven to 350°F. Scoop dough into balls and place on lined baking sheets. Bake for 15–18 minutes. Cool on sheet, then transfer to rack to cool completely.
Dipping: Dip half of each cookie in melted chocolate and place on parchment to set. Sprinkle with sea salt if desired. Allow chocolate to harden before serving or storing.