Because Sometimes, You Just Need a Cookie 🍪

Every December, I bake up a storm for my annual Christmas cookie boxes; a mix of classics and a few new recipes that always sneak their way in. Two Christmases ago, I added the Jacques Torres chocolate chip cookies to the mix, and they quickly became a favorite for both Ty and me.

They’re everything a cookie should be: soft in the middle, crisp around the edges, packed with chocolate, and finished with that perfect sprinkle of flaky sea salt on top.

This year, though, I didn’t wait for the holidays. Ty asked for them for his birthday, which means I started cookie season early. (No complaints here.)

There’s just something about the smell of browned butter, melted chocolate, and sea salt in the air that instantly feels like comfort. These cookies are rich, classic, and completely worth the hype…even if you make them on a whim.

My Adjustments

You can find the original Jacques Torres Chocolate Chip Cookie recipe over on The New York Times! It’s a true classic. But over time, I’ve made a few tweaks that make them my own.

1. The Flour Swap
The recipe calls for both bread flour and cake flour, but if you don’t have cake flour on hand, you can easily make your own. For the two cups of cake flour the recipe uses, measure out 2 cups of all-purpose flour, remove 2 tablespoons of it, and replace those with 2 tablespoons of cornstarch. This gives you that same soft, delicate texture without needing a separate flour.

2. The Chocolate
I use 60% cocoa Ghirardelli chocolate bars, chopped into chunks for the dough. They melt perfectly and create those rich, gooey pools of chocolate throughout. When I’m shaping the dough balls, I make sure the chocolate pieces aren’t sticking out of the top, that way they bake up smooth and pretty.

3. The Salt
A sprinkle of Maldon flaky sea salt goes on before baking, right on top of the dough balls. It balances the sweetness and adds that subtle crunch of salt in every bite.

4. Skip the Chill (Sometimes)
The original recipe recommends chilling the dough for 24–36 hours, and if you have time, it really does enhance the flavor and texture. But honestly, I’ve skipped it before, and they still turn out fabulous, soft in the middle, golden on the edges, and perfectly chewy.

5. How You Shape Them Matters
Instead of flattening your dough balls, keep them slightly tall and narrow when you place them on the baking sheet. They’ll spread evenly as they bake and hold that beautiful bakery-style shape.

The Finishing Touch 🍫

Once the cookies are baked and cooled, this is where the magic really happens.

I melt 60% Ghirardelli chocolate chips and spread a thin layer over the top of each cookie. Then I flip them chocolate-side down onto a silicone baking mat, it’s ideal for this step because it keeps the surface perfectly smooth and releases easily once the chocolate hardens.

When the chocolate is completely set, you just peel the cookies off the mat…and it’s ridiculously satisfying. You’ll end up with a glossy chocolate base that gives the perfect snap when you bite into it.

It’s a little extra step, but totally worth it. The mix of buttery dough, rich chocolate, and flaky salt makes these cookies something special, the kind you want to share, but probably won’t.

Bake time:
Bake at 350°F for 12–15 minutes, until the edges are golden brown but the centers still look a little soft. They’ll continue to cook slightly as they cool.

Cookie size:
For bakery-style cookies, use a large cookie scoop (around 3½ oz of dough) and leave plenty of space between each one.

Storage:
Keep them in an airtight container at room temperature for up to three days, or freeze the dough balls to bake fresh whenever the craving hits.

Because sometimes the best kind of self-care starts with warm cookies and a little sea salt on top.