Mini Jacques Torres Cookies
The recipe for the famous Jacques Torres Chocolate Chip Cookies, now in a mini (tiny, cuter) size! These Mini Jacques Torres Cookies boast the popular crispy-chewy texture and chocolate-dipped bottom you’ll find at the NYC bakery.
Mini Jacques Torres Chocolate Chip Cookie Recipe
When I shared the Jacques Torres Chocolate Chip Cookie Recipe, the internet went WILD! And while the full-sized versions may be one of the most obnoxious cookies I have ever made, these little babies are not! With the same ‘oh my gosh this is incredible’ crispy/chewy texture as the OG cookies, these Mini Jacques Torres cookies live up to their namesake but take a fraction of the time to make.
Just like the full-sized version, we will use both cake flour AND bread flour. Which, I know.. BUT there are different protein amounts in each of these flours that create the amazing Jacques Torres texture we are after.
While this recipe calls for chocolate chips of your choosing, to be true to a Jacques Torres Chocolate Chip Cookie you will want to use bittersweet chocolate. That being said, I preferred these with milk or semisweet chocolate.
Ingredients in Mini Chocolate Chip Cookies from Jacques Torres
You can find quantities and instructions in the printable recipe card at the bottom of this post.
- Salted butter, softened – I use salted butter in all of my recipes! Unsalted butter will also work, though you may want to add an extra pinch of salt to the dough if you choose to use it.
- Brown sugar
- Granulated sugar
- Egg
- Vanilla
- Cake flour – Yes, we use two types of flour in this recipe to give the cookies the texture Jacques Torres cookies are famous for!
- Bread flour
- Baking soda
- Baking powder
- Salt – I used table salt in this recipe, but you can sub coarse salt if you want to be a little more authentic to the reference recipe.
- Chocolate chips – You can use milk, semisweet or bittersweet in these cookies. I used Ghirardelli brand milk chocolate and loved how they turned out.
How to Make Mini Chocolate Chip Cookies (Chocolate Dipped!)
For best results, I recommend reading through the instructions quickly before you start baking these cookies.
- Start by preheating the oven to 350° F (180° C).
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
- Slow the mixer down to the lowest setting and add the eggs and vanilla, mixing until combined.
- Next, slowly add in the dry ingredients (cake flour, bread flour, baking soda, baking powder and salt), mixing until just combined.
- Measure out 1 1/2 cups of the chocolate chips and chop them roughly. Pour the chocolate chips and mix until evenly distributed.
- Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until they are completely melted.
- Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
- Pipe approx 1-2 tsp of chocolate onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
- Allow the chocolate to set up completely before moving the cookies.
- Enjoy! Store in an airtight container for up to 3 days.
What’s the role of bread flour in Jacques Torres’ cookie recipe, and can I use all-purpose flour instead?
The bread flour adds extra protein and gluten strength, resulting in a chewier texture that holds its shape. That being said, you can experiment with whatever flour you’d like! Because let’s be honest, 2 different types of specialty flour is *very* high-maintenance.
Do these mini cookies need to be chilled?
Nope! While the original Jacques Torres Chocolate Chip Cookie Recipe calls for the dough to be chilled for 24 hours (!), these little guys require no chill time – and they still taste amaze!
Famous Cookie Recipes
- Levain Chocolate Chip Cookie Recipe
- Nestle Toll House Cookie Recipe
- Ghirardelli Chocolate Chip Cookie Recipe
Mini Jacques Torres Cookies
Ingredients
Instructions
- Start by preheating the oven to 350° F (180° C).
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
- Slow the mixer down to the lowest setting and add the eggs and vanilla, mixing until combined.
- Next, slowly add in the dry ingredients (cake flour, bread flour, baking soda, baking powder and salt), mixing until just combined.
- Measure out 1 1/2 cups of the chocolate chips and chop them roughly. Pour the chocolate chips and mix until evenly distributed.
- Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until they are completely melted.
- Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
- Pipe approx 1-2 tsp of chocolate onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
- Allow the chocolate to set up completely before moving the cookies.
- Enjoy! Store in an airtight container for up to 3 days.
Hi, I love your recipes and wonder if you ever do any in weights. I love baking with a scale.
Thank you for the support! I am currently working on adding metric measurements to all of my recipes – stay tuned!
Ooooh that would be brilliant! I was wondering the same thing.
I second this request!
Hi Pamela! I’m working my way through adding metrics to all of my recipes!
These English Mini Jacques Torres Cookies look absolutely divine! Perfectly golden, bite-sized, and packed with rich chocolate—what’s not to love? Definitely adding these to my weekend baking list!
After I put the chocolate under the cookies, the chocolate stuck to the parchment paper? What did I do wrong?
I would let the chocolate set up a little bit longer! If the chocolate isn’t 100% set up, it will stick to the parchment rather than the cookie. You can also try spraying the parchment next time, if you want!
Would you be able to freeze these?
Yes! You can definitely freeze these. Let them cool off completely and then place in an airtight bag. Freeze for up to 3 months!
Whats the difference between cake flour and bread flour? Could I just use all purpose flour?
Hey Maya, you can do whatever you’d like with the flour. But to get the crispy yet chewy texture that Jacques Torres is famous for, you’ll need the bread & cake flours. Each of the flours have different protein (gluten) content, which impacts the final texture of the cookie.
For my metric peeps (half recipe, makes 26 13g cookies)
These were absolutely delicious but a bit too sweet even though I used less sugar.
70g softened butter
67g brown sugar (I used 60)
50g granulated sugar (I used 45)
½ Egg (a bit awkward, sorry! ~25g)
½tsp vanilla extract (measure with heart)
60g cake flour
47g bread flour
1/4tsp or 1.5g baking soda
1/4tsp or 1.5g baking powder
1/4tsp or 1.5g salt
127g chocolate chips for dough (I only used 40g)
85g chocolate chips for dipping
Thanks so much Kate!
What type of chocolate do you melt for the bottom of the cookies? Can I just melt any chocolate bar? Whether it’s white chocolate or milk chocolate?
Yes! Any type of chocolate will work. Whatever you like!
Thank you so much for your recipe! Sounds amazing! One question though, do we need to temper the chocolate before placing the cookies on top?
You will just melt the chocolate in the microwave as written!