Dessert

Mini Jacques Torres Cookies Recipe

ByRafael Mansero March 28, 2026March 28, 2026

Introduction

Mini Jacques Torres Cookies are delightful bite-sized treats loaded with rich chocolate chips and a perfect balance of cake and bread flour for texture. These cookies are dipped in melted chocolate on the bottom for an extra touch of indulgence that will satisfy any chocolate lover.

A white oval plate filled with round chocolate chip cookies and sandwich cookies with a smooth, dark brown chocolate filling between two light golden cookies. The cookies have a cracked, soft texture and some are stacked while others lay flat. In the center, a woman's hand is holding one plain cookie closer to the camera, showing its light golden color and chocolate chip details. The plate sits on a white marbled surface with a soft, checkered cloth blurred in the background. photo taken with an iphone --ar 4:5 --v 7

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 baking soda (heaping)
1/2 tsp baking powder (heaping)
1/2 tsp salt
2 1/2 cups chocolate chips, divided (milk, semisweet, or bittersweet)

Instructions

Step 1: Preheat your oven to 350°F (180°C).
Step 2: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar together for 5 minutes, stopping halfway to scrape down the sides.
Step 3: Reduce the mixer speed to low and add the egg and vanilla extract, mixing until just combined.
Step 4: Gradually add the dry ingredients—cake flour, bread flour, baking soda, baking powder, and salt—mixing until just combined.
Step 5: Chop 1 1/2 cups of the chocolate chips roughly, then fold them into the dough evenly.
Step 6: Scoop the dough into 2 teaspoon-sized portions using a cookie scoop or spoon. Arrange the portions on a parchment- or silicone-lined baking sheet.
Step 7: Bake the cookies for 8 to 11 minutes, until they have spread and the edges start to turn golden brown.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9: Melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time, stirring until smooth and fully melted using residual heat.
Step 10: Pour the melted chocolate into a piping bag or a zip-top bag with a small corner snipped.
Step 11: Pipe about 1 to 2 teaspoons of melted chocolate onto parchment paper or a silicone baking mat. Press a cooled cookie gently onto the chocolate so it coats the bottom.
Step 12: Allow the chocolate to set completely before handling the cookies.
Step 13: Enjoy your delicious mini chocolate chip cookies!

Tips & Variations

Use different types of chocolate chips such as milk, semisweet, or bittersweet to change the flavor profile.
For extra texture, fold in chopped nuts like walnuts or pecans with the chocolate chips.
Make larger cookies by increasing the dough portion size and adjusting the baking time accordingly.
To make the cookies crispier, bake an additional 1-2 minutes until the edges are darker golden.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If needed, you can gently reheat them in a low oven (around 300°F) for a few minutes to refresh their softness. Avoid refrigerating, as it can make the cookies dry.

How to Serve

The image shows a white plate filled with a pile of cookie sandwiches. Each sandwich has two light brown, slightly crumbly chocolate chip cookies with visible chocolate bits, layered with a smooth, thick, dark brown chocolate filling in the middle. Some of the cookie sandwiches are stacked, while others are placed singly, showing the shiny chocolate filling clearly. One cookie sandwich is held above the plate by a woman's hand, showing a bite taken out to reveal the soft cookie texture and thick filling inside. The plate is set on a white marbled surface, with a soft white and gray checkered cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute all-purpose flour for both flours, but the texture may be slightly different—less tender than with cake flour and less chewy than with bread flour.

Why do I need to chop some of the chocolate chips?

Chopped chocolate creates pockets of melty chocolate that spread evenly throughout the cookie, enhancing the texture and richness compared to whole chips alone.