Mr. Chocolate’s Chocolate Chip Cookies


I’m just crazy about chocolate chip cookies. There’s no question about it. I crave it all the time. I also have a knack for knowing which chocolate chip cookies are good just by looking at them.

For work, I am required to make frequent trips to the bank. At my company’s bank, they have a food table. They always have coffee, lollipops, and quite often, chocolate chip cookies! The first time I saw these cookies, I said to myself I must take one. I can tell they were good because they were plump and had a wonderful dark color to it. Once I tasted it, I knew it was home-made. It kind of tastes like my chocolate chip cookies, but a bit more salter. I still very much enjoyed it. Since then (about two weeks ago), I’ve been taking one every day. πŸ™‚

I found this recipe while browsing through recipes online and I saw this recipe used in some of the food blogs I read. I first heard of Jacque Torres, Mr. Chocolate, on Top Chef: Just Desserts, so I guess he’s pretty famous. I wanted to try his cookie recipe just because it has dark chocolate (my favorite kind of chocolate), and it had bread flour (love using this in cookies because it makes it plump and chewy).

Also note that this recipe makes big cookies! I think there’s no other size it should be, even though I love bite-sized foods. It reminds me of cookies that are sold in bakeries because they’re so huge and they have a good look to it that just screams “eat me because I taste beyond good!”

Here are the basic steps in photos to making the cookies. As always, the recipe will be at the end of this post.


Then you add the big bittersweet chocolate chips.


This is the most important step. You must let the dough chill for at least 24 hours. In my opinion, chilling makes the cookie taste much better. Press it with plastic wrap and make the dough the next day or a couple days later. Either way.


After you take the dough out of the refrigerator, you get to roll them up into golf balls! It’s pretty easy since the dough is chilled. It’s not as sticky and gooey.


After you put them in the oven, they’ll come out like this.


You’ll love it so much, you’ll want to it more than just one at a time.


I love dark chocolate, so this is just perfect for me. These cookies were gone within a week! Yes. They’re that good. Now go make some! πŸ™‚

Chocolate Chip Cookies
Recipe adapted from The New York Times
makes about 2 dozen cookies

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks (I used 1 bag of Ghiradelli’s bittersweet chocolate disks)

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours (I chilled my dough for 24 hours). Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

17 thoughts on “Mr. Chocolate’s Chocolate Chip Cookies

  1. ovenhaven

    I’ve always wanted to try the NY Times chocolate chip cookies, but it has always slipped my mind. Yours look so delicious, I think I’ve got just the reminder I needed!

  2. Pingback: Mr. Chocolate’s Chocolate Chip Cookies (via My Strawberry Heart) | My Grandparent's Kitchen

  3. Katherine

    please clarify :

    2 cups minus 2 tablespoons
    1 2/3 cups (8 1/2 ounces) cake flour
    1 2/3 cups (8 1/2 ounces) bread flour

    2 cups minus 2 TB of what exactly ?

    1. Krystal Post author

      Sorry about that! It was a typo. Just ignore the “1 2/3 cups” after the “2 cups minus 2 tablespoons.” I updated it in the post.

      1. akatwentyeight

        I LOVE dark chocolate too – the recipe looks great, and seeing as the Times adapted it from Jacques Torres, I bet it is! I must say that your pics are really what does it – I don’t usually say this about a cookie, but gorgeous!

  4. yumyumyummers

    these cookies look amazing! i visited jacques torres’ chocolate shop in brooklyn for the first time a year ago and really enjoyed the hot chocolate… so i’m not surprised that this cookie recipe is fabulous. thanks for sharing the extra tips re: dough chilling & golf balls. can’t wait to try out the recipe!

  5. Emily

    Lovely looking photos you have! This is a favorite and your recipe looks really good. I am going to try this very soon the next time I bake and see how everyone likes them compared to what I am currently making with my other recipe. Thanks for sharing!


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