Name: Mini Jacques Torres Cookies Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Cuisine: American
Ingredients: 10 Tbsp salted butter, softened; 2/3 cup brown sugar; 1/2 cup granulated sugar; 1 egg; 1 tsp vanilla extract; 1 cup cake flour; 3/4 cup bread flour; 1/2 tsp (heaping) baking soda; 1/2 tsp (heaping) baking powder; 1/2 tsp salt; 2 1/2 cups chocolate chips, divided (milk, semisweet, or bittersweet)

Introduction

These Mini Jacques Torres Cookies are bite-sized delights loaded with rich chocolate chips and a perfect balance of tender crumb and crisp edges. Inspired by the famous chocolatier, they’re ideal for snack time or sharing with friends. The finishing touch of melted chocolate on the bottom makes them extra special.

The image shows a pile of round sandwich cookies on a white plate, resting on a white marbled surface. Each cookie has two layers: the top and bottom layers are light brown with visible chocolate chips and a slightly cracked texture, and the middle layer is a smooth dark chocolate filling. Some cookies are facing up, showing the chocolate-chip cookie surface, while others are flipped to reveal a shiny, textured dark chocolate bottom layer. A bitten cookie is placed on top, showing the soft, crumbly cookie and the solid chocolate filling inside. A white cloth with a black grid pattern is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Preheat the oven to 350° F (180° C).

Step 2: In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar together for 5 minutes, pausing halfway to scrape the sides.

Step 3: Reduce mixer speed to low and add the egg and vanilla, mixing until combined.

Step 4: Gradually add the dry ingredients—cake flour, bread flour, baking soda, baking powder, and salt—mixing until just combined.

Step 5: Roughly chop 1 1/2 cups of chocolate chips and fold them evenly into the dough.

Step 6: Portion the dough into 2 teaspoon-sized balls using a cookie scoop and arrange them on a parchment or silicone-lined baking sheet.

Step 7: Bake for 8-11 minutes, or until the cookies have spread and started to turn golden brown.

Step 8: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 9: Melt the remaining chocolate chips in the microwave at 50% power in 30-second intervals, stirring between, until fully melted.

Step 10: Place the melted chocolate into a piping bag or zip-top bag with a small corner cut off.

Step 11: Pipe 1-2 teaspoons of chocolate onto a silicone mat or parchment paper, then press a cooled cookie on top, coating its bottom with chocolate.

Step 12: Allow the chocolate to set completely before handling the cookies.

Step 13: Enjoy your mini Jacques Torres cookies!

Tips & Variations

Use a mix of semisweet and bittersweet chocolate chips for deeper flavor.

For extra chewiness, chill the dough for 30 minutes before baking.

If you don’t have cake flour, substitute with a mix of all-purpose flour and cornstarch (about 1 cup minus 2 tablespoons flour plus 2 tablespoons cornstarch).

FAQs

Can I use all-purpose flour instead of cake and bread flour?

Yes, you can substitute all-purpose flour, but the texture may be slightly less tender and chewy since cake and bread flours have different protein contents that affect cookie structure.

Why do I need to pipe melted chocolate under the cookies?

The melted chocolate bottom adds an extra layer of richness and a nice snap, enhancing both flavor and texture. It also helps keep the cookies from sticking if stored together.