Comments on: Mini Jacques Torres Cookies

By: Karli

Karli — Tue, 14 Apr 2026 03:26:39 +0000

In reply to Daniella. You will just melt the chocolate in the microwave as written!

By: Maria

Maria — Mon, 16 Mar 2026 20:02:00 +0000

In reply to Kate. Thanks so much Kate!

By: Maria

Maria — Mon, 16 Mar 2026 19:59:57 +0000

In reply to Karli. Ooooh that would be brilliant! I was wondering the same thing.

By: Daniella

Daniella — Tue, 10 Mar 2026 00:46:12 +0000

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?

By: karli

karli — Fri, 05 Dec 2025 02:29:08 +0000

In reply to Julee. Yes! Any type of chocolate will work. Whatever you like!

By: Julee

Julee — Sun, 09 Nov 2025 17:46:51 +0000

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?

By: Kate

Kate — Wed, 27 Aug 2025 17:39:12 +0000

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

By: Karli

Karli — Fri, 01 Aug 2025 16:37:55 +0000

In reply to Pamela Grossman. Hi Pamela! I'm working my way through adding metrics to all of my recipes!

By: Karli

Karli — Fri, 01 Aug 2025 16:37:06 +0000

In reply to Denise. 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!

By: Karli

Karli — Fri, 01 Aug 2025 16:36:14 +0000

In reply to Maya. 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.