Experience a sensational twist with these Jacques Torres Chocolate Chip Cookies, crowned with luscious dark chocolate. The delightful combination of bittersweet chunks and a chocolate-dipped base creates an unforgettable dessert adventure. Indulge in baking sweets that merge classic flavors with innovative style to produce cookie desserts satisfying every sweet craving.
I love sharing my take on Jacques Torres Chocolate Chip Cookies Dipped In Chocolate. This recipe, originally shared in the New York Times, has gained thousands of 5-star reviews and for real it lives up to the hype.
I mix 1 cup unsalted butter with 1 cup granulated sugar and 1 cup light brown sugar, then beat in 2 large eggs and 2 teaspoons vanilla extract for great flavor. I also add 3 cups all purpose flour with 2 teaspoons baking soda and 1 teaspoon salt to get the right texture.
The best part is folding in 10 ounces of bittersweet chocolate chunks, then dipping the cookie bottoms into 8 ounces high-quality dark chocolate. These Jacques Torres Chocolate recipes really highlight the wonderful balance of sweetness and a bit of nutritional heft that makes the cookies a real treat.
They are a perfect example of how a simple twist can turn regular cookies into a mouthwatering dessert treat.
Why I Like this Recipe
I love this recipe for a bunch of reasons. First, I really dig how the chocolate chunks and dark chocolate coating create this epic double chocolate flavor that just hits you with a burst of sweet yumminess every time I bite into one. Second, the texture is perfect for me—crispy edges with a soft, chewy center that makes each cookie a little adventure. Third, chilling the dough for a whole day really makes the flavors pop and gives the cookies a richer taste that feels like they’ve been steeping in flavor all night. And lastly, I like that it’s not super complicated so even if I make a few mistakes here and there, the end result is still amazing and everyone loves it.
Ingredients
- Unsalted butter: Adds rich flavor and tender texture with moisture and healthy fats.
- Granulated sugar: Sweet carbohydrate that crisps edges and balances the cookie dough nicely.
- Eggs: Provide protein and moisture, helping bind ingredients in a delightfully rich dough.
- All purpose flour: Gives structure and carbohydrates, making cookies soft yet satisfying chewy bites.
- Bittersweet chocolate: Provides a complex flavor, balancing bitter cocoa with subtle sweetness.
- Dark chocolate: Used for dipping; adds intense cocoa flavor with a slightly crunchy finish.
Ingredient Quantities
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 10 ounces bittersweet chocolate, chopped into chunks
- 8 ounces high-quality dark chocolate, chopped (for dipping)
How to Make this
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until it’s light and fluffy.
3. Add the eggs and vanilla extract to the bowl and mix until they’re just incorporated.
4. In a separate bowl, combine the all purpose flour, baking soda, and salt then stir it into the wet mixture.
5. Fold in the chopped bittersweet chocolate chunks gently until everything is evenly mixed.
6. Chill the dough in the refrigerator for at least 24 hours to get a better flavor and texture.
7. Scoop round balls of dough onto the prepared baking sheet, giving each enough room to spread a bit.
8. Bake the cookies for about 14 minutes until the edges set and turn golden, while the centers still look soft.
9. While the cookies are cooling on a rack, melt the high-quality dark chocolate in a microwave or over a double boiler.
10. Dip the bottoms of each cookie into the melted chocolate, then let them sit until the chocolate hardens before serving.
Equipment Needed
1. Oven, baking sheet, and parchment paper
2. A large bowl plus an electric mixer or a whisk for beating butter and sugars
3. A separate bowl for mixing dry ingredients like flour, baking soda, and salt
4. Measuring cups and spoons to get accurate amounts
5. A rubber spatula to carefully fold in the chocolate chunks
6. A refrigerator for chilling the dough
7. A cookie scoop or spoon to form dough balls on your baking sheet
8. Either a microwave-safe bowl or a double boiler setup (a saucepan and a heatproof bowl) for melting the dark chocolate
9. A cooling rack to let your cookies cool properly after baking
FAQ
Jacques Torres Chocolate Chip Cookies Dipped In Chocolate Recipe Substitutions and Variations
- If you don’t have unsalted butter, you can use salted butter instead but reduce the extra salt in the recipe by around 1/4 teaspoon.
- You can swap granulated sugar for coconut sugar for a slightly deeper flavor, but note it might change the texture a bit.
- If you’re low on light brown sugar, mix regular brown sugar with a tiny bit of molasses (about 1 teaspoon per cup) to simulate the same moisture and taste.
- For vanilla extract, you could try using almond extract in a pinch but use a bit less because it has a stronger flavor.
Pro Tips
1. Let the dough chill in the fridge for at least 24 hours – seriously, this wait boosts the flavor and makes your cookies way better.
2. When you mix in the flour, don’t overdo it, cause overmixing can end up making your cookies tough than they need to be.
3. Make sure you let your cookies cool a bit before dipping them in melted dark chocolate; if they’re too hot, the chocolate just slides right off and ruins the fun.
4. Try using a slightly bigger scoop when dropping the dough so you get a thicker, chewier center while still having those crispy edges.
Jacques Torres Chocolate Chip Cookies Dipped In Chocolate Recipe
My favorite Jacques Torres Chocolate Chip Cookies Dipped In Chocolate Recipe
Equipment Needed:
1. Oven, baking sheet, and parchment paper
2. A large bowl plus an electric mixer or a whisk for beating butter and sugars
3. A separate bowl for mixing dry ingredients like flour, baking soda, and salt
4. Measuring cups and spoons to get accurate amounts
5. A rubber spatula to carefully fold in the chocolate chunks
6. A refrigerator for chilling the dough
7. A cookie scoop or spoon to form dough balls on your baking sheet
8. Either a microwave-safe bowl or a double boiler setup (a saucepan and a heatproof bowl) for melting the dark chocolate
9. A cooling rack to let your cookies cool properly after baking
Ingredients:
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 10 ounces bittersweet chocolate, chopped into chunks
- 8 ounces high-quality dark chocolate, chopped (for dipping)
Instructions:
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, beat the softened butter with the granulated sugar and light brown sugar until it’s light and fluffy.
3. Add the eggs and vanilla extract to the bowl and mix until they’re just incorporated.
4. In a separate bowl, combine the all purpose flour, baking soda, and salt then stir it into the wet mixture.
5. Fold in the chopped bittersweet chocolate chunks gently until everything is evenly mixed.
6. Chill the dough in the refrigerator for at least 24 hours to get a better flavor and texture.
7. Scoop round balls of dough onto the prepared baking sheet, giving each enough room to spread a bit.
8. Bake the cookies for about 14 minutes until the edges set and turn golden, while the centers still look soft.
9. While the cookies are cooling on a rack, melt the high-quality dark chocolate in a microwave or over a double boiler.
10. Dip the bottoms of each cookie into the melted chocolate, then let them sit until the chocolate hardens before serving.
