Mini Jacques Torres Cookies bring you the legendary taste of New York’s most famous chocolate chip cookie—but in a fun, bite-sized version. These mini cookies deliver the same crispy edges, chewy centers, and rich chocolate flavor, all wrapped up in a faster, easier recipe you can master at home.
Made with a special mix of cake and bread flour, and finished with a chocolate-dipped bottom, Mini Jacques Torres Cookies don’t just look cute—they taste incredible. Whether you’re baking for a crowd or treating yourself, these little cookies offer big-time flavor without the long wait.
In this guide, you’ll learn how to make them step by step, including expert tips for achieving the perfect texture and finishing touch. Ready to bake cookies that taste like they came straight from a NYC bakery? Let’s get started.
Table of Contents
Why We Love Mini Jacques Torres Chocolate Chip Cookies
Mini Jacques Torres Cookies take everything you love about the iconic New York chocolate chip cookie and shrink it into a perfectly poppable, bite-sized version. These mini treats deliver the same irresistible combo of crispy edges, chewy centers, and rich chocolate flavor—but with a quicker bake time and no chill required.
Originally crafted by Jacques Torres—aka “Mr. Chocolate”—the original oversized cookies became a cult favorite. But let’s be honest: not everyone wants to wait 24 hours for cookie dough to chill. That’s where the mini version shines. They’re easier, faster, and just as crave-worthy.
So, what makes these cookies so special? It starts with a smart mix of cake flour and bread flour. Cake flour gives that soft, tender bite, while bread flour adds structure and chew. Combined, they create a texture that’s crisp on the outside and soft in the middle—exactly what cookie dreams are made of.
And the chocolate? You’ve got options. While bittersweet is traditional, milk or semisweet chips work beautifully. Add a final flourish by dipping the bottoms in melted chocolate, and you’ve got a bakery-style cookie with zero fuss.
Home bakers love this recipe because it’s easy to follow, delivers professional-quality results, and works for nearly every occasion—whether you’re baking for a party, gifting, or simply treating yourself.
In short, Mini Jacques Torres Chocolate Chip Cookies prove that the best things really do come in small packages.
Key Ingredients for Perfect Mini Jacques Torres Cookies
The Power of Two Flours: Cake and Bread Flour
One of the secrets behind the texture of Mini Jacques Torres Cookies is the use of cake flour and bread flour together. Cake flour is low in protein, giving the cookies a soft, tender crumb. Bread flour, on the other hand, is higher in protein and provides strength and chewiness. This unique blend creates the crispy-chewy bite Jacques Torres cookies are famous for.
If you’re tempted to use all-purpose flour instead—yes, you can—but you’ll lose a bit of that iconic texture. For the full experience, it’s worth using both specialty flours.
Salted vs. Unsalted Butter
This recipe calls for salted butter, which adds flavor and balances the sweetness of the dough. If you only have unsalted butter, just toss in an extra pinch of salt to compensate. The softened butter also ensures a smooth, creamy base that whips up easily with sugar.
Chocolate Chips: Choose Your Flavor
Traditional Jacques Torres cookies call for bittersweet chocolate, but this mini version is more flexible. You can use:
- Milk chocolate chips for a creamy, sweeter flavor
- Semisweet chips for a classic cookie taste
- Bittersweet or dark chocolate for bold richness
Chop some of the chips for uneven chunks—this helps melt pockets of chocolate into every bite.
Balanced Sweetness: Brown and White Sugar
Using both brown sugar and granulated sugar creates depth and texture. Brown sugar brings moisture and a subtle molasses flavor, while granulated sugar gives crispness. Combined, they help deliver that sought-after golden edge and soft center.
The Rest of the Essentials
- Egg: Binds the dough and adds moisture
- Vanilla Extract: Rounds out the flavor profile
- Baking Soda & Baking Powder: Work together for lift and lightness
- Salt: Enhances all the flavors in the dough and keeps the sweetness in check
With these high-quality, well-balanced ingredients, Mini Jacques Torres Cookies come out bakery-quality every time—even from a home kitchen.
Step-by-Step: How to Make Mini Jacques Torres Cookies
Step 1: Prep Your Ingredients and Tools
Before you begin, make sure your butter is softened (not melted) and your oven is preheated to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats for easy release and even baking.
Grab a stand mixer if you have one—it’ll make creaming the butter and sugar a breeze. If not, a hand mixer works too.
Step 2: Cream the Butter and Sugars
In the bowl of your mixer, beat softened salted butter, brown sugar, and granulated sugar for 5 full minutes. This step is crucial—it helps incorporate air and ensures a soft, light texture.
Scrape down the bowl halfway to make sure everything is evenly mixed.
Step 3: Add Eggs and Vanilla
Turn the mixer to low and add one egg and vanilla extract. Mix until just combined—don’t overdo it, or you’ll end up with tough cookies.
Step 4: Mix in the Dry Ingredients
In a separate bowl, whisk together:
- Cake flour
- Bread flour
- Baking soda
- Baking powder
- Salt
Slowly add the dry mixture to the wet ingredients while the mixer is on low. Stop once the dough just comes together—overmixing can lead to dense cookies.
Step 5: Stir in the Chocolate Chips
Roughly chop about 1½ cups of chocolate chips and mix them into the dough until they’re evenly spread out. You can use a spatula or turn the mixer to the lowest speed.
The chopped pieces will melt more easily, creating gooey, chocolatey pockets in every cookie.
Step 6: Scoop and Shape
Use a 2-teaspoon cookie scoop to portion out the dough. This keeps the cookies small and uniform for even baking.
Place them a couple of inches apart on your prepared baking sheets—these cookies will spread a bit.
Step 7: Bake to Perfection
Bake in the preheated oven for 8 to 11 minutes, or until the cookies have spread and just begin to turn golden around the edges. The centers may look slightly underbaked—don’t worry, they’ll firm up as they cool.
Step 8: Cool and Set
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms and helps preserve their crispy-chewy texture.
Step 9: Optional Chocolate Dip
For that signature bakery look and added indulgence, melt the remaining chocolate chips in the microwave (50% power, 30 seconds at a time). Stir until smooth.
Pipe a small circle of melted chocolate onto parchment, then press the bottom of each cooled cookie into it. Let them set until firm.
Creative Variations for Mini Jacques Torres Cookies
Swap Your Chocolate Styles
While the classic recipe calls for bittersweet chocolate, there’s plenty of room to experiment with different chocolate types in your Mini Jacques Torres Cookies. Each swap adds its own flavor personality:
- Milk chocolate: Sweeter and creamier, great for kids and sweet tooths.
- White chocolate: Sweet and buttery—try it with macadamia nuts for a luxe twist.
- Dark chocolate (70% or higher): Deep, rich flavor that balances out the cookie’s sweetness.
Try mixing two types of chocolate chips for extra depth in each bite.
Add a Nutty Crunch
If you love texture, toss in some chopped toasted pecans, walnuts, or hazelnuts. About ½ cup added to the dough gives the cookies a rich, nutty crunch that complements the soft interior and gooey chocolate.
Make Them Salted Chocolate Chip Cookies
Want to make these Mini Jacques Torres Cookies feel gourmet? Sprinkle a pinch of flaky sea salt on top right after baking. The contrast between the sweet cookie and salty finish is absolutely addictive.
Use Flavored Extracts
Vanilla is a staple, but don’t be afraid to change it up. Swap or add:
- Almond extract (½ tsp for a nutty aroma)
- Espresso powder (1 tsp to deepen the chocolate flavor)
- Orange zest or extract for a citrus twist
These small additions can take your cookies in a whole new direction.
Add Texture with Mix-Ins
Feel like going beyond chocolate? Consider mixing in:
- Toffee bits
- Mini marshmallows
- Crushed pretzels
- Dried cherries or cranberries
Stick to ½ cup total of mix-ins to avoid overwhelming the dough.
Gluten-Free or Dairy-Free?
Yes, you can adapt this recipe. Use:
- 1:1 gluten-free flour blend in place of the cake and bread flour (adjust texture expectations).
- Plant-based butter and dairy-free chocolate for a delicious dairy-free version.
Just note: texture and spread may vary slightly, but the flavor will still shine.
How to Store, Freeze, and Reheat Mini Jacques Torres Cookies
Best Way to Store Mini Cookies
After baking your Mini Jacques Torres Cookies, let them cool fully before storage. For best results, keep them in an airtight container at room temperature. These mini chocolate chip cookies will stay fresh, soft in the center, and slightly crisp around the edges for up to 3 days.
Want to preserve the perfect texture of your Jacques Torres mini cookie recipe? Line containers with parchment paper between cookie layers—especially if you’ve dipped them in chocolate.
Can You Freeze Mini Jacques Torres Cookies?
Yes, absolutely! One of the best things about Mini Jacques Torres Cookies is how freezer-friendly they are. You can freeze them fully baked or as raw cookie dough.
Freezing Baked Mini Jacques Torres Chocolate Chip Cookies:
- Once cookies are cool, lay them flat on a baking sheet and freeze for 1 hour.
- Move to a freezer-safe bag or container labeled with the name and date.
- Store for up to 2 months.
To enjoy later, thaw them at room temperature or reheat briefly to restore that fresh-baked texture of your bite-sized Jacques Torres cookies.
Freezing Mini Jacques Torres Cookie Dough:
- Scoop dough into small 2-teaspoon portions.
- Freeze the dough balls on a tray until solid.
- Transfer to a labeled freezer bag for storage.
You can bake these mini Jacques Torres cookies from frozen without thawing. Just add 1–2 minutes to the baking time, and you’re good to go!
How to Reheat Mini Jacques Torres Cookies Without Drying Them Out
If you’re craving a warm, gooey bite of your favorite mini Jacques Torres chocolate chip cookies, here’s how to do it right:
- Oven: 300°F for 3–5 minutes. This brings back the crisp edge and gooey center.
- Microwave: Heat 1 or 2 cookies for about 8–10 seconds for a quick fix.
- Air fryer: 300°F for 2–3 minutes—ideal for that bakery-quality texture.
Don’t reheat too many times, or you’ll dry out your perfect Jacques Torres mini cookies. Reheat only what you plan to eat right away.
Bake Fresh Any Time With Frozen Dough
One of the best perks of Mini Jacques Torres Cookies is the ability to bake them fresh whenever you want. With frozen dough ready to go, you can have homemade mini chocolate chip cookies in less than 15 minutes—no prep needed.
Whether you’re baking ahead for the holidays, meal prepping desserts for the week, or just want warm cookies on demand, freezing Mini Jacques Torres cookie dough is a game-changer.
If you’re serious about keeping the legendary Jacques Torres cookie texture perfect, these storage, freezing, and reheating tips will ensure every batch is just as satisfying as the first.
How Mini Jacques Torres Cookies Compare to Other Chocolate Chip Cookies
Mini Jacques Torres Cookies vs. Classic Chocolate Chip Cookies
Traditional chocolate chip cookies—like the Toll House original—are timeless, but Mini Jacques Torres Cookies elevate the experience. These cookies stand out with:
- A richer flavor profile, thanks to brown sugar and a premium butter base
- That iconic crispy-chewy texture using cake and bread flour
- An option to dip in melted chocolate, giving your mini Jacques Torres cookies a bakery-style finish
Compared to most homemade or packaged cookies, these mini chocolate chip cookies deliver gourmet quality in every bite.
Why Jacques Torres’ Mini Cookies Beat Levain-Style Giants
Levain Bakery is known for its thick, chunky cookies, but Mini Jacques Torres Chocolate Chip Cookies offer a simpler and faster approach without sacrificing indulgence. Here’s how they compare:
- Mini cookies bake faster (8–11 minutes) and more evenly
- The smaller size makes them easier to portion and serve
- The taste is just as bold, with melty chocolate in every bite
- You still get that luxe texture—just with less wait and no chill time
These mini Jacques Torres cookies are proof you don’t need a cookie the size of your face to get bakery-level flavor.
Mini Jacques Torres Cookies vs. Store-Bought Brands
Packaged cookies may be convenient, but they can’t compete with homemade mini Jacques Torres Cookies. Why?
- They lack the rich, natural flavor of real butter and chocolate
- Preservatives and stabilizers affect both texture and taste
- You miss out on the soft middle and golden edges of fresh mini Jacques Torres chocolate chip cookies
Once you taste these cookies warm from the oven, store-bought simply won’t satisfy.
Why Size Matters (In the Best Way)
There’s something charming—and practical—about mini chocolate chip cookies. The Mini Jacques Torres Cookies recipe gives you:
- Quick prep and baking time
- Perfect portion sizes for kids and adults alike
- A sophisticated, giftable dessert that travels well
- Less guilt with every bite (even if you eat five)
Plus, the mini size enhances the crispy-to-chewy ratio, delivering maximum texture in every mouthful. You can’t say that about giant cookies.
The Verdict: Mini Jacques Torres Cookies Reign Supreme
Whether you’re stacking them against Toll House classics, chunky Levain cookies, or supermarket brands, Mini Jacques Torres Cookies win on flavor, texture, and convenience. They’re small, but mighty—offering homemade elegance with minimal effort.
From the first bite to the last crumb, these cookies prove why Jacques Torres’ genius shines brightest in mini form.
Conclusion: Mini Jacques Torres Cookies Are the Ultimate Treat
If you’re looking for a cookie that delivers bakery-quality flavor in a small, satisfying package, Mini Jacques Torres Cookies are the clear winner. With their rich, buttery dough, crispy-chewy texture, and chocolate in every bite, these cookies are everything a dessert should be—simple, indulgent, and unforgettable.
Whether you’re a seasoned baker or just starting out, this recipe makes it easy to recreate that famous Jacques Torres chocolate chip cookie experience in a fraction of the time. From the strategic mix of cake and bread flour to the option of dipping each cookie in melted chocolate, every detail is designed for flavor and texture perfection.
And let’s not forget: these mini chocolate chip cookies aren’t just delicious—they’re also versatile. Bake them fresh, freeze the dough for later, gift them to friends, or serve them at parties. However you enjoy them, one thing’s for sure: Mini Jacques Torres Cookies will become a repeat favorite in your kitchen.
Ready to upgrade your cookie game? Preheat that oven and bake a batch of these irresistible mini masterpieces today.
Looking for inspiration? Try other cookie classics on our site to expand your baking collection.
Print
Mini Jacques Torres Cookies
- Total Time: 41 minutes
- Yield: 40 small cookies 1x
Description
Ingredients
- 10 Tbsp salted butter, softened
- 2/3 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 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 *You can use milk, semisweet or bittersweet
Instructions
- Start by preheating the oven to 350° F (180° C).
- In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
- Slow the mixer down to the lowest setting and add the eggs and vanilla, mixing until combined.
- Next, slowly add in the dry ingredients (cake flour, bread flour, baking soda, baking powder and salt), mixing until just combined.
- Measure out 1 1/2 cups of the chocolate chips and chop them roughly. Pour the chocolate chips and mix until evenly distributed.
- Portion out the dough into 2 tsp portions. (I use a 2 tsp cookie scoop). Arrange on a parchment or silicone lined cookie sheet.
- Bake at 350°F for 8-11 minutes or until they have spread and are just beginning to turn golden brown.
- Allow the cookies to cool on the pan for 5 minutes and then transfer to a wire cooling rack to finish cooling completely.
- Once completely cool, melt the remaining chocolate chips in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until they are completely melted.
- Transfer the melted chocolate into a piping bag or zip top bag with the corner snipped.
- Pipe approx 1-2 tsp of chocolate onto a silicone baking mat or parchment paper and then place a cooled cookie onto the chocolate, pressing down so it coats the bottom of the cookie.
- Allow the chocolate to set up completely before moving the cookies.
- Enjoy! Store in an airtight container for up to 3 days.
Notes
- Prep Time: 30
- Cook Time: 11
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 40 small cookies
- Calories: 45kcal
