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8 ½ ounce cake flour 2 cups minus 2 tablespoons
8 ½ ounce bread flour 1 2/3 cups
¼ teaspoon baking soda
½ teaspoon Baking Powder
½ teaspoon coarse salt
2 ½ sticks unsalted butter
10 ounce light brown sugar
8 ounce granulated sugar 1 cup plus 2 tablespoons
2 large eggs
2 teaspoons natural vanilla extract
¼ pound bittersweet chocolate disks or fèves at least 60 percent cacao content (see note)
Sea Salt
  • Medium




This recipe yields about a dozen and a half 5 inch cookies.

  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.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  5. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
  6. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  7. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  8. Scoop 6 3 ½ -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.
  9. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
  10. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  11. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Jacques Torres

Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to this confectionery delight.  His story begins in the South of France in a small town on the Mediterranean Sea in the southern region of Provence called Bandol.  At an early age, Jacques was inspired to start a culinary career and was enraptured with pastry making.  He began his apprenticeship when he was 15 years old at the best pastry shop in Bandol.  With passion and dedication, three years later in 1980, landed a job with Two-star Michelin Chef Jacques Maximin at the Hotel Negresco in Nice, France.  Jacques eventually became the Executive Pastry Chef and for 8 years this opportunity took him around the globe. In 1986, Jacques was awarded the prestigious M.O.F. (Meilleur Ouvrier de France) medal in Pastry. He was (and still is) the youngest pastry chef in history to earn the distinction; he was only 26 years old. In 1988, he ventured to the U.S. as the Corporate Pastry Chef for Ritz Carlton Hotels and was headquartered in Atlanta, Georgia.  In 1989, the legendary restaurateur Sirio Maccioni invited Jacques to New York City to work at his world famous restaurant, Le Cirque, as the Executive Pastry Chef.  For 11 years, Jacques served his cutting edge, magical and memorable desserts to presidents, kings, and celebrities at the iconic restaurant. Through his early years as a pastry chef, Jacques developed a deep affinity and love for chocolate. He fulfilled his American dream in 2000 with the opening of his first chocolate store and factory, “Jacques Torres Chocolate” in the DUMBO neighborhood of Brooklyn, New York.  Jacques was a pioneer in the bean to bar movement, he was the first artisan chocolatier in New York City to start from cocoa beans and make his own chocolate.  Jacques and his chocolate became an instant success attracting fans from all over the country.  In 2004, he opened his second chocolate factory and flagship store, in the SOHO neighborhood of New York City on Hudson Street.  The demand for his confections grew rapidly, so he opened a total of 8 retail stores throughout Manhattan including two ice cream locations. In 2013, Jacques moved his two production facilities (from DUMBO and SOHO) to one state-of-the-art 40,000 sq. ft. chocolate manufacturing plant at the Brooklyn Army Terminal in Sunset Park, Brooklyn. Jacques prides himself on specializing in fresh, handcrafted chocolates using premium ingredients free of preservatives and artificial flavors.   From sourcing the perfect cacao beans to techniques steeped in tradition, Jacques combines genuine passion with handcrafted mastery to produce purely delicious, real chocolate.  His motto is “Real is my promise to you.” During his time at Le Cirque, Jacques released a 52 episode Public Television series, Dessert Circus with Jacques Torres, along with two companion cookbooks, Dessert Circus: Extraordinary Desserts You Can Make At Home (William Morrow), and Dessert Circus At Home(William Morrow).  He also hosted a television series, Chocolate with Jacques Torres, on the Food Network for three years.  In 2008, he released his third cookbook, A Year in Chocolate (Stewart, Tabori and Chang). In March 2018, Netflix released worldwide to 190 countries a baking competition show, Nailed It, which Jacques is the featured lead judge on the series. In March 2017, Jacques opened New York City’s first chocolate museum called “Choco-Story New York, Chocolate Museum and Experience with Jacques Torres.”    The 5,000 sq. ft. museum is located at his flagship store  (350 Hudson St.). Additionally, since 1993 Jacques proudly serves as Dean of Pastry Arts at the award-winning International Culinary Center. He designed the curriculum of the fast-track Professional Pastry Arts program and offers internship opportunities to ICC pastry students. He has received numerous awards over the years as well as The James Beard Pastry Chef of the Year Award in 1994, and inducted in The James Beard Who’s Who of American Food & Beverage Award in 2003.  In 2016, Dessert Professional Magazine inducted him in the Chocolate Hall of Fame and also the same year was awarded the highest honor in France, The Chevalier de la Legion d’Honneur. Jacques generously donates his products and time to many local and national charity organizations including The Jacques Pepin Foundation, Citymeals on Wheels, Wellness in the Schools, Sloan Kettering Pediatric Hospital, March of Dimes, Make a Wish Foundation, St. Jude’s Children’s Hospital and numerous charity driven food festivals.  He loves children and dedicates himself to causes that support their well-being and happiness. Jacques makes his home in New York City, and is married to Hasty Torres, a fellow chocolatier, who founded her own chocolate business in Beverly Hills called Madame Chocolat.  In August 2016 they welcomed their baby boy, Pierre.

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