⭐ Mini Jacques Torres–Style Chocolate Chip Cookies (NYC Bakery–Inspired!)
If you’ve ever sunk your teeth into one of the famous Jacques Torres Chocolate Chip Cookies from NYC, you know the feeling. Thick, rich, gooey, and packed with layers of chocolate… they’re basically the Beyoncé of cookies.
But today? We’re taking that iconic NYC bakery magic and turning it into a fun, bite-sized treat you can bake right at home:
Mini Jacques Torres–Style Cookies!
These little beauties deliver everything you love about the original: a caramel-brown, slightly crisp edge, a soft molten middle, and enough chocolate chips to require a nap afterwards. Whether you want a crowd-pleasing Mini Cookies Recipe, an indulgent chocolate fix, or a dough perfect for Chocolate Dipped Cookies, this post walks you through every step—with tips, variations, and a few home-baker hacks.
Let’s bake bakery-style greatness.
🍪 Why These Cookies Are NYC-Bakery Level Good
Jacques Torres changed the cookie game by using premium chocolate, a special blend of flours, and that signature oversized shape. But guess what?
You don’t need a pastry degree or fancy equipment to achieve that effect at home.
These mini cookies still deliver:
✔ Chewy, soft centers
✔ Light crisp edges
✔ The iconic bakery-style cracked top
✔ Deep caramel flavor from brown sugar
✔ Mega chocolate puddles from high chocolate content
Plus, making them mini turns them into:
✨ party-friendly
✨ lunchbox-friendly
✨ shareable (or not… your call)
✨ perfect for dipping, gifting, or freezing
This is the Mini Cookie Recipe you’ll reach for again and again.
🍫 Ingredients You’ll Need
(All measurements stay EXACTLY as required — keeping the recipe authentic and consistent!)
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10 Tbsp salted butter, softened
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2/3 cup brown sugar
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1/2 cup granulated sugar
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1 large egg
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1 cup cake flour
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3/4 cup bread flour
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1/2 tsp (heaping) baking soda
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1/2 tsp (heaping) baking powder
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1/2 tsp Watkins Mediterranean Sea Salt
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2 1/2 cups chocolate chips, divided
(Use milk, semisweet, or bittersweet—the classic Jacques Torres Chocolate combo uses a mix!)
🥣 Step-by-Step Instructions (Easy!)
1. Cream Butter + Sugars
In a large mixing bowl, beat the softened salted butter, brown sugar, and granulated sugar until pale and fluffy.
This step is crucial—it aerates the dough and gives your cookies that chewy-meets-soft texture Jacques Torres is known for.
2. Add Egg + Vanilla
Mix in your egg until well combined.
Then comes your aromatic secret weapon:
Watkins All Natural Original Baking Vanilla®
This adds depth, warmth, and that classic bakery-style flavor.
3. Mix Dry Ingredients
In another bowl, whisk together:
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cake flour
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bread flour
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baking soda
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baking powder
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Watkins Mediterranean Sea Salt
Using a blend of cake + bread flour is key.
Cake flour = tenderness.
Bread flour = chew.
Together? NYC bakery magic.
4. Combine Wet + Dry
Gently mix the dry ingredients into your butter mixture.
Stop mixing as soon as the dough comes together—overmixing makes tough cookies, and we want soft clouds of joy.
Fold in 2 cups of chocolate chips.
Reserve the last 1/2 cup for topping.
5. Chill the Dough (Optional but Amazing)
Want your cookies to taste like a real Jacques Torres Chocolate Chip Cookie?
Chill the dough!
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1 hour = chewier centers
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Overnight = richer, caramelized flavor
This is a game-changer.
6. Scoop Mini Cookies
Use a small scoop (about 1 tablespoon each) to make the cutest mini cookies ever.
Or opt for the classic bakery size (3 tablespoons) for a huge NYC cookie experience.
Press a few chocolate chips on top of each ball—this gives that picture-perfect look.
7. Bake to Perfection
Bake at 350°F (175°C) on a parchment-lined tray.
Mini cookies: 8–10 minutes
Regular cookies: 12–14 minutes
They should look slightly underbaked in the center.
Trust the process—they set as they cool!
8. Cool + Eat Warm
The moment they’re cool enough to touch… dive in.
That gooey, molten chocolate center is EVERYTHING.
✨ Fun Variations (Make Them Your Own!)
1. Mini Cookies (Highly Recommended!)
Perfect for:
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parties
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cookie boxes
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kid-friendly treats
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snacking (without the guilt… kinda)
They bake evenly and stay super chewy.
2. Chocolate Dipped Cookies
Dip half of each cooled cookie into melted chocolate.
Add:
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crushed peppermint
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sprinkles
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flaky sea salt
Boom: Chocolate-dipped cookies are worthy of a bakery display.
3. Extra Gourmet Version
Mix milk + dark + semisweet chips for a true Jacques Torres Chocolate flavor profile.
4. Add Nuts Like a Bakery Pro
Fold in chopped walnuts or pecans for crunch.
5. Make Them Bakery-Big
Use 1/4 cup of dough for giant cookies that mimic the authentic NYC bakery experience.
🍪 Tips for Perfect Jacques Torres–Style Cookies
✔ Use quality chocolate — it makes or breaks this recipe
✔ Underbake slightly for gooey centers
✔ Chill the dough—this step deepens the flavor
✔ Don’t skip the flour blend (cake + bread flour is key!)
✔ Add extra chips on top before baking
✔ Let cookies cool on the sheet for 5 minutes
These little tweaks bring your cookies from “good” to “WHO BAKED THESE?!”
🎁 How to Store and Freeze
Store:
Keep cookies in an airtight container for 4–5 days.
(They stay soft! The brown sugar helps.)
Freeze Dough Balls:
Scoop dough → freeze on tray → store in freezer bag.
Bake from frozen + add 2 minutes.
Freeze Baked Cookies:
Let cool completely, then freeze in layers with parchment paper between each layer.
Making ahead? This recipe is PERFECT for the holidays.
🌟 Final Thoughts
These Mini Jacques Torres Cookies deliver everything you crave in the famous Jacques Torres Chocolate Chip Cookies, but in a fun, snack-friendly size that feels modern, trendy, and perfect for gifting.
Whether you bake them mini, mega, or dipped in chocolate—this is a cookie recipe you’ll make again and again.
Save it, pin it, share it, and bake it often.
Your kitchen is about to smell like an NYC bakery.
Disclosure: I only recommend products I would use myself, and all opinions expressed here are my own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.
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