I am not sure about you, but I will be scrolling on Instagram and see what feels like every food blogger post a trending recipe or a copycat however it is never gluten free. I have been seeing Jacque Torres chocolate chip cookies all over, some dipping the bottoms in chocolate, some not…. But what I do know is none of them were gluten free. This is what inspired this recipe. I took this trending recipe and converted it into gluten free.
What is so special about these gluten free cookies?
What makes these gluten free Jacques Torres chocolate chip cookies so special is their perfect balance of rich, buttery dough and high-quality chocolate, delivering a gourmet cookie experience. The dough is packed with large, melty chocolate chunks, and the bottom is coated in a layer of smooth chocolate, adding an extra indulgent touch. These cookies have a crispy edge, soft center, and a luxurious, double-dose of chocolate that takes them to the next level. Even though they’re gluten free, their decadent flavour and texture rival any traditional chocolate chip cookie!
who is jacque torres?
Jacques Torres, often known as “Mr. Chocolate,” is a world-renowned French pastry chef and chocolatier celebrated for his mastery of all things chocolate. With a background in classic French pastry, he has earned numerous accolades throughout his career, including the prestigious title of Meilleur Ouvrier de France in pastry. Torres is known for using high-quality, artisanal ingredients and his innovative approach to creating rich, decadent chocolate treats. His famous chocolate chip cookie recipe, originally published in the New York Times, brought this indulgent dessert to households around the world, further cementing his legacy as a master of chocolate.
Ingredients
This recipe uses ingredients most of us have in our pantries.
- Bob’s Redmill 1-1 Gluten Free Flour
- Chocolate: I make these cookies with two different types of chocolate. A semi-sweet and a dark. The mixture of the different chocolate compliments each other so well combined with the browned butter. My favourite type of chocolate to use is Callebaut chocolate. It is easy to use, comes in chips, and sometimes you can find it in a block, so it will make the chocolate in the cookies look a bit more organic. I have also made these cookies with a mixture of semi-sweet and milk chocolate, and they were delicious, just a little bit sweeter.
- Sugar: Both white sugar and brown sugar are used in this recipe.
- Baking Powder
- Baking Soda
- Eggs
- Vanilla
- Salt: I used fleur de sel.
Gluten free Jacque Torres chocolate chip cookies
These cookies take patiences, not because they are difficult, but because you need to make the cookie dough and then put it into the fridge for at least 24 hours. So for the next 24 hours until they are baked I kept thinking about the cookies, I wanted to bake them and eat them…. But I needed to practice a little patience and wait. And the wait was worth it!
These cookies have semi-sweet chocolate on the inside, and the bottom is covered in dark chocolate. Plus they have a hint of salt to balance everything out.
Size
The regular recipe asks for a 3.5 oz scoop of cookie dough. That weighs 96 grams. When I was making them, I thought it was a bit too big. Maybe if I was serving it in a cafe I would like it, but for enjoying at home it was a bit much as I would only have one cookie instead of multiples.
I cut the amount in half to my regular amount 45 grams per cookie ball. You can see the size difference on the right. It shows the larger cookies vs the smaller ones.
Both of these cookie sizes cooked at the same temperature and time. If you made the larger cookies this recipe will yield 18 cookies. If you make the smaller ones it will yield 38 cookies.
Storing
These cookies are very delicious, and hard to eat just one.
I store the baked cookies in an air-tight container or ziplock bag for a couple of days. I have tried to see how long they will taste fresh…. But after day 3 we have eaten them all.
Another thing I like to do is make a double batch of dough. When I am pulling it out of the fridge to ball up and stick in the oven, I put half of the cookie balls into a freezer bag and put into the freezer.
When I am ready to bake the cookies from the freezer I bake them with the exact same baking instructions as below.
Other Chocolate chip cookies
If you are looking for a faster cookie that you do not need to wait for, try my gluten free browned butter chocolate chip cookies or my gluten free oatmeal chocolate cookies.
Gluten Free Jacque Torres Chocolate Chip Cookies
Ingredients
- 285 Grams Butter
- 285 Grams Light Brown Sugar
- 225 Grams Sugar
- 2 Eggs
- 3 Grams Vanilla
- 483 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 7 Grams Baking Soda
- 7 Grams Baking Powder
- 6 Grams Salt (I used Fleur De Sel)
- 350 Grams Chocolate – Chips, or Pieces
- 300 Grams Chocolate (This is to coat the bottom of the cookies)
Instructions
- In the bowl of a stand mixer, cream together the butter, light brown sugar and sugar until fluffy. This will take between 3-5 minutes depending on how room temperature your butter is.285 Grams Butter, 285 Grams Light Brown Sugar, 225 Grams Sugar
- Next add in your vanilla and eggs. Continue mixing it until it is fully incorporated.2 Eggs, 3 Grams Vanilla
- Once that is incorporated add in the gluten free flour, baking soda, baking powder and salt. Mix it until just combined. I typically stop it right before it is all mixed with a little flour still showing.483 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 7 Grams Baking Soda, 7 Grams Baking Powder, 6 Grams Salt
- Add in the chocolate and mix until combined. You do not want to over mix it, so just until it is mixed throughout.350 Grams Chocolate – Chips, or Pieces
- Cover the stand mixer bowl with plastic wrap, or put it into another bowl and cover that bowl with plastic wrap. Place the bowl into the fridge for 24 hours.
- Once it has been at least 24 hours, remove the cookie dough from the fridge.
- Preheat the oven to 350F and prepare baking sheets with parchment paper.
- Scoop balls of cookie dough (large cookies are 96 grams and smaller cookies are 45 grams). Place 4 large balls of cookie dough or 6 smaller balls of cookie dough onto the baking sheet.
- Bake for 20 minutes.
- Remove it from the oven and let them firm up on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Once the cookies are completely cooled. Place the chocolate into a bowl and heat it in the microwave at 30 second increments. Once the chocolate is almost all melted, stir it to melt the rest. Continue stirring the chocolate to cool it down a bit.300 Grams Chocolate
- Prepare 2 cool baking sheets with fresh parchment paper. Take a cookie from the cooling rack, and flip it over in your hand. Put a dollop of chocolate on the bottom of the cookie and place it on the parchment paper so the chocolate is sandwiched between the cookie and the parchment paper. This will create a chocolate disc on the bottom.
- These will take about half an hour to set. Once they are set, peel them off the parchment paper and enjoy!
Did you make this recipe?
Lovely. Now let me know how you liked it and how easy it was to bake. Tag @laurabakesglutenfree on Instagram and hashtag it #laurabakesglutenfree.
While I have you here, may I suggest few you try next:
Until next time. Keep following and commenting. Join me on Instagram, where I will be revealing my secret tips and tricks! Yes, that’s right!
