Why You’ll Love This Recipe

I love this recipe because it captures everything special about the famous Jacques Torres cookies—crispy edges, soft centers, and pools of melted chocolate—but in a gluten-free version that anyone can enjoy. The mix of specialty flours like buckwheat, sorghum, and rice flour gives these cookies the perfect texture without any graininess. The long chill time enhances the flavor and helps them bake up thick, golden, and delicious. I also love that they taste just as amazing fresh from the oven as they do reheated later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup Light Buckwheat Flour
1 cup Sorghum Flour
1 cup White Rice Flour
¼ cup Coconut Flour
2 tablespoon Cornstarch
1 ½ teaspoon Baking Powder
1 ¼ teaspoon Baking Soda
1 ¼ teaspoon Xanthan Gum
1 ¼ teaspoon Salt
1 ¼ cup Unsalted Butter
1 ¼ cups Light Brown Sugar, firmly packed
1 cup plus 2 tablespoon Granulated Sugar
3 Large Eggs
1 tablespoon Milk
2 teaspoon Pure Vanilla Extract
1 ¼ lbs Dark or Bittersweet Chocolate Discs (~60% cacao)
Flaky Sea Salt

Directions

Make the Dough

I start by whisking together the buckwheat, sorghum, and white rice flours in a large bowl. Then I add the coconut flour, cornstarch, baking powder, baking soda, xanthan gum, and salt, whisking until everything is evenly combined.

In the bowl of my stand mixer fitted with a paddle attachment, I cream the butter, brown sugar, and granulated sugar together on medium-high speed until the mixture is light and fluffy—about 5 minutes.

Next, I reduce the speed to medium-low and add the eggs one at a time, mixing after each until incorporated. I then add the milk and vanilla extract, scraping down the sides of the bowl to make sure everything is blended.

On low speed, I slowly add the dry ingredients to the wet ingredients, mixing just until combined. Once the dough comes together, I remove the bowl from the mixer and fold in the chocolate discs by hand until evenly distributed.

I wrap the dough tightly in plastic wrap and refrigerate it for at least 24 hours—up to 72 hours. This step deepens the flavor and improves the texture.

Bake the Cookies

When I’m ready to bake, I take the dough out of the fridge and let it sit at room temperature for 30 minutes so it’s easier to scoop. I preheat the oven to 350°F and line two baking sheets with parchment paper.

Using a ¼-cup measuring cup (or about 3.5 oz per cookie), I scoop the dough into balls and place them on the baking sheets, leaving about 3 inches of space between each one. I gently press the tops to flatten them slightly to about 1 cm thick, making sure any upright chocolate discs are turned horizontally for even melting.

I bake the cookies for 18–20 minutes, just until the edges are golden brown but the centers still look soft. Right after removing them from the oven, I sprinkle each cookie lightly with flaky sea salt. I let them cool on the pan for about 10 minutes before transferring them to a wire rack to finish cooling.

Servings and Timing

This recipe makes about 22 large cookies.
Prep time: 20 minutes
Cook time: 20 minutes
Chilling time: 3 days
Total time: 3 days 40 minutes

Variations

I sometimes use semisweet chocolate chunks instead of discs for smaller pools of chocolate. For a nutty twist, I fold in chopped pecans or walnuts. If I want a bakery-style finish, I dip half of each cooled cookie in melted chocolate and let them set. I’ve also made a smaller version by rolling 2-ounce dough balls and baking for 14–15 minutes. For a touch of extra flavor, I add a dash of espresso powder to the dry ingredients—it enhances the chocolate beautifully.

Storage/Reheating

Once cooled, I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well—I wrap them individually in plastic wrap and store them in a freezer bag for up to 3 months. To enjoy them warm again, I reheat a cookie in the microwave for about 10–15 seconds or place it in a 300°F oven for 3–5 minutes. They taste freshly baked every time.

FAQs

Can I skip the chilling step?

I wouldn’t recommend it—the long chill time develops flavor and gives the cookies their chewy texture.

What kind of chocolate should I use?

I prefer high-quality dark or bittersweet chocolate discs around 60% cacao for rich, smooth pockets of melted chocolate.

Can I make these dairy-free?

Yes, I use a dairy-free butter substitute and ensure the chocolate is dairy-free.

Why do I need xanthan gum?

It helps mimic the structure that gluten would normally provide, giving the cookies the right chew.

Can I use all-purpose gluten-free flour instead?

Yes, I can substitute 3 ¼ cups of a good-quality 1:1 gluten-free flour blend for the specialty flours listed.

How do I keep them soft?

I store them in an airtight container with a slice of bread or a marshmallow—it keeps them chewy.

Can I freeze the dough?

Yes, I scoop and freeze dough balls on a tray, then transfer to a freezer bag. I bake straight from frozen, adding 1–2 minutes to the bake time.

Can I use milk chocolate instead of dark?

Absolutely, though the cookies will be sweeter and slightly less intense in flavor.

Why are my cookies spreading too much?

The dough may not have chilled long enough, or the butter could have been too soft before mixing.

How big are the cookies?

Each one is about 3.5 ounces—large, bakery-style cookies with gooey centers and crisp edges.

Conclusion

I love how these gluten-free Jacques Torres chocolate chip cookies bring gourmet bakery quality right into my kitchen. They’re indulgent, rich, and perfectly balanced, with crisp edges, soft middles, and gooey chocolate throughout. Whether I’m baking for friends, family, or just myself, these cookies always impress and prove that gluten-free desserts can be just as decadent as the originals.