Mini Jacques Torres Cookies
Tiny, crispy, chewy chocolate chip cookies with a chocolate-dipped bottom are an extra special treat.
I’ve had Jacques Torres’ famous cookies from his NYC Bakery bookmarked for a long time, but when I saw this mini Jacques Torres cookies recipe on Cookies for Days, I decided to make them. Although they are a labor of love and take longer than typical cookies, they are worth the effort! My whole family loved these chocolate-dipped cookies, and they disappeared quickly.
Mini Jacques Torres Cookies
Ingredients:
- 10 tbsp unsalted butter, softened to room temperature
- â…” cup brown sugar, packed
- ½ cup white sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1 cup cake flour
- ¾ cup bread flour
- ½ tsp baking soda (heaping)
- ½ tsp baking powder (heaping)
- ½ tsp salt
- 2½ cups chocolate chips, divided *You can use semisweet or bittersweet
- 1 tsp coconut oil
How to Make Mini Jacques Torres Cookies:
 Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Using a stand mixer, beat the softened butter, brown sugar, and white sugar for 5 minutes, scraping down the sides halfway through.
Beat in the eggs and vanilla.
In a small bowl, combine the cake flour, bread flour, baking soda, baking powder, and salt, and mix well.
Gradually add the flour mixture to the butter mixture until just combined.
Measure out 1½ cups of the chocolate chips and chop them. Pour the chocolate chips and mix until evenly combined.
Portion the dough into 2-teaspoon portions and place them 2 inches apart on the baking sheet.
Bake for 8-11 minutes, or until they are just beginning to turn golden brown.
Sprinkle each cookie with a bit of flaked salt, if desired.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to finish cooling.
Prepare the melted chocolate by combining the remaining chocolate chips and coconut oil in a medium microwave-safe bowl, then microwave for 30 seconds. Remove, stir, then microwave for 20 seconds. Remove, stir, and microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
Spoon 1-2 tsp of chocolate onto a parchment-lined baking sheet, then place a cooled cookie on top, pressing down and twisting so it coats the bottom.
Place the baking sheet in the fridge for 5-10 minutes to set. Repeat with remaining cookies.
Serve with ice-cold milk. Enjoy.
Store in an airtight container.
Ingredients
- 10 tbsp unsalted butter softened to room temperature
- â…” cup brown sugar packed
- ½ cup white sugar
- 1 egg room temperature
- 1 tsp vanilla
- 1 cup cake flour
- ¾ cup bread flour
- ½ tsp baking soda heaping
- ½ tsp baking powder heaping
- ½ tsp salt
- 2½ cups chocolate chips, divided *You can use semisweet or bittersweet
- 1 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a stand mixer, beat the softened butter, brown sugar, and white sugar for 5 minutes, scraping down the sides halfway through.
- Beat in the eggs and vanilla.
- In a small bowl, combine the cake flour, bread flour, baking soda, baking powder, and salt and mix well.
- Gradually add the flour mixture to the butter mixture until combined.
- Measure out 1½ cups of the chocolate chips and chop them. Pour the chocolate chips and mix until evenly combined.
- Portion the dough into 2-teaspoon portions and place them 2 inches apart on the baking sheet.
- Bake for 8-11 minutes, or until they are just beginning to turn golden brown.
- Sprinkle each cookie with a bit of flaked salt, if desired.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to finish cooling.
- Prepare the melted chocolate by combining the remaining chocolate chips and coconut oil in a medium microwave-safe bowl, then microwave for 30 seconds. Remove, stir, then microwave for 20 seconds. Remove, stir, and microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the chocolate!
- Spoon 1-2 tsp of chocolate onto a parchment-lined baking sheet, then place a cooled cookie on top, pressing down and twisting so it coats the bottom.
- Place the baking sheet in the fridge for 5-10 minutes to set. Repeat with the remaining cookies.
- Serve with ice-cold milk. Enjoy.
- Store in an airtight container.
I need to bake these cookies too. They look absolutely divine.