Jacques Torres’ chocolate chip cookies {with tahitan vanilla sea salt caramels}

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Chocolate Chunk Sea Salt Caramel Cookies


You may think a chocolate chip cookie is just a chocolate chip cookie. Recipes may vary a bit, but pretty much they’re all about the same.

And then there is THIS recipe. The Jacques Torres FAMOUS cookie. It’s one that I have wanted to try for a long time, but you have to wait at least 24 hours after making the dough to bake the cookies. Who can wait that long? 

Jacques Torres Chocolate Chunk Caramel Cookies


But, at the check-stand at Trader Joe’s, staring me in the face, were chocolate covered Tahitian Vanilla Caramels. My first thought was these need to be baked in a cookie, and it has got to be a GOOD cookie. So  the Jacques Torres’ recipe it was.

I tweaked it just a bit {adding a bit of caramel extract with the vanilla, and I used all bread flour} but I was patient which is NOT at all like me, and I waited the full 24 hours before baking.

They were most definitely worth waiting for. My kids have declared these the best cookies ever, and I would have to agree with them.

If you are looking for a chocolate chip recipe, this is the only one you will ever  need. My days of baking off the bag are behind me.


Jacques Torres’ chocolate chip cookies {with tahitan vanilla sea salt caramels}


  • 3 2/3 cups Bread flour
  • 1 1/4 teaspoons Baking soda
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoons sea salt
  • 2 1/2 sticks of Unsalted butter
  • 1 1/4 cups Light brown sugar
  • 1 cup Granulated sugar
  • 2 Large egg
  • 1 teaspoon Vanilla
  • 1 Teaspoon Caramel extract
  • 2 cups of chocolate covered caramels {I found mine at Trader Joes}
  • Sea Salt for tops


  • Sift the flour, baking soda, baking powder and salt into a bowl.
  • Cream the butter butter and sugars together until very light {about 5 minutes}
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla and caramel extracts.
  • Add the flour, and mix just until combined
  • Gently add the chocolates
  • Cover tightly in plastic wrap, and refrigerate at least 24 hours
  • Pre-heat the oven to 350
  • line a cookie sheet with parchment or a non-stick liner
  • scoop generous 2 Tbsp mounds of dough
  • sprinkle with sea salt
  • bake about 15 minutes {you don't want to over-bake these}
  • allow to cool about 10 minutes before moving the cookie off the sheet


These cookies are simply amazing eaten warm. You can bake them in batches leaving the remaining dough in the fridge up to 72 hours.


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