Jacques Torres Three Day NY Times Chocolate Chip Cookies
Recipe for Chocolatier and Chef Jacques Torres’s Three-Day Chocolate Chip Cookies first, Notes and Resources follow.

Three-Day Chocolate Chip Cookies {recipe}

This is the recipe, mostly as it was originally printed in New York Times in 2008 by Jacques Torres. My observations, personal results, and notes about changes are in the ‘Notes and Resources’ section that follows.

makes 18 5-inch cookies


2 cups minus 2 tablespoons (8½ ounces) cake flour
1⅔ cups (8½ ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse salt
2½ sticks (1¼ cups) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
flaky sea salt


Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

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. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3½-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.



  • Cake Flour, Bread Flour: I used all all-purpose flour rather than a combination of the two different flours. A commenter on the New York Times recipe page mentioned that that cake flour plus bread flour basically averages out to the same protein percentage as all-purpose flour.
  • Brown Sugar: My cookies turned out thinner and crispier than I expected, and will try dark brown sugar, as opposed to light brown sugar, next time, to see if that makes a difference.
  • Chocolate: Of course Jacques Torres, the creator of the recipe, sells his own chocolate disks for this recipe. If you can’t find the Torres chocolate disks, or it seems a little expensive at $10 a bag, you can substitute Valrhona chocolate feves, which might be easier to source because they’re available from amazon, but no less expensive. I used the new Guittard baking chocolate wafers exclusive to Williams-Sonoma because I had them on hand. If all else fails, chop a dark chocolate baking bar into large chunks. Use chips as a last resort.
  • What differentiates this recipe from all other recipes is the refrigerator “resting period” for the dough, which is recommended, but in all honesty, should be required. Without the resting period of minimum 36 hours, the resulting cookies are no different from any other chocolate chip cookies. I let my cookie dough rest for 72 hours.
  • I used a regular-size ice cream scoop to scoop the cookie dough, which I thought was going to be too big, but apparently it is the right size because I weighed the dough ball from the scoop and it 3 ounces!
  • Bake time: The recipe says 18-20 minutes. I baked my cookies for 17 minutes.
  • Yield: Were my dough balls not big enough? I ended up with 26 cookies.
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