Jacques Torres-Style Chocolate Chip Cookies with a Chocolate Bottom

The only thing better than a chocolate chip cookie is a chocolate chip cookie with a layer of chocolate on the bottom.

This fun Jacques Torres-inspired technique takes your favorite chocolate chip cookie and turns it into something extra special. After the cookies cool, spread melted chocolate over the underside, then place them chocolate-side down on parchment paper until the chocolate sets.

The result is a soft, chewy cookie with plenty of chocolate chips and a crisp, rich layer of chocolate underneath. It’s an easy upgrade that makes homemade cookies feel bakery-worthy.

Why You’ll Love These Chocolate Chip Cookies

Soft, fluffy, and packed with chocolate chips
A delicious chocolate layer on the bottom
Easy to make with everyday ingredients
Perfect for cookie trays, parties, and holidays
You can use milk, semisweet, or dark chocolate
Great way to upgrade your favorite chocolate chip cookie recipe

Ingredients

For the Cookies

1 cup shortening, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips

For the Chocolate Bottom

Melted milk chocolate, semisweet chocolate, or dark chocolate

Tip: The original technique works with different types of chocolate. If you prefer a less-sweet cookie, semisweet or dark chocolate is a great choice for the bottom.

How to Make Chocolate Chip Cookies

1. Cream the Shortening and Sugars

Add the shortening, brown sugar, and granulated sugar to a large mixing bowl.

Using a stand mixer or hand mixer, beat the mixture for at least 10 minutes, until it becomes very light in color and fluffy.

This longer mixing time helps create a lighter cookie texture.

2. Add the Eggs and Vanilla

Add the eggs and vanilla extract.

Continue mixing for about 5 minutes, making sure everything is well incorporated and the mixture becomes smooth and fluffy.

3. Combine the Dry Ingredients

In a separate bowl, whisk together:

2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Avoid overmixing once the flour has been incorporated.

4. Add the Chocolate Chips

Fold in the 2 cups of chocolate chips until they’re evenly distributed throughout the dough.

Semisweet chocolate chips work especially well if you prefer a balanced chocolate flavor.

5. Bake the Cookies

Preheat your oven to 365°F.

Portion the dough onto a prepared baking sheet, leaving enough space between the cookies for them to spread.

Bake for approximately 6–7 minutes, or until the cookies are lightly golden around the edges.

Allow them to cool completely before adding the chocolate layer.

How to Add the Chocolate Bottom

This is the step that makes these cookies extra special.

1. Melt the Chocolate

Melt your preferred chocolate until smooth and completely free of lumps.

You can use milk chocolate, semisweet chocolate, or dark chocolate depending on how sweet you want the finished cookies to be.

2. Spread Chocolate on the Cookies

Once the cookies have cooled completely, turn them over.

Spread a thin, even layer of melted chocolate over the bottom of each cookie.

3. Set the Chocolate

Place a sheet of parchment paper on your work surface.

Put each cookie chocolate-side down onto the parchment paper.

Allow the chocolate to cool completely and harden.

For a quicker set, place the cookies in the freezer for a short time until the chocolate is firm.

Once set, turn the cookies over and enjoy!

Milk Chocolate vs. Dark Chocolate

The type of chocolate you use on the bottom is completely up to you.

Milk chocolate: Sweeter, creamier, and richer.

Semisweet chocolate: A nice middle ground with more chocolate flavor and less sweetness.

Dark chocolate: Rich and slightly bitter, making it a great contrast to the sweet cookie.

If your cookie already uses milk chocolate chips, semisweet or dark chocolate on the bottom can help balance the sweetness.

Can I Use Butter Instead of Shortening?

Yes. The recipe can also be made with butter instead of shortening.

Shortening can contribute to a softer, lighter texture, while butter adds its characteristic rich, buttery flavor. Choose whichever you prefer.

Tips for Perfect Chocolate Chip Cookies

Don’t skip the creaming time. The recipe calls for beating the shortening and sugars for a long time. This helps create the light, fluffy texture.

Don’t overbake. With a baking time of only 6–7 minutes, keep a close eye on the cookies. They should be lightly golden rather than deeply browned.

Cool completely before adding chocolate. Warm cookies can cause the melted chocolate to slide or become uneven.

Use parchment paper. It makes it much easier to lift the cookies once the chocolate has completely hardened.

Experiment with chocolate. Try milk chocolate, semisweet chocolate, or dark chocolate on the bottom to find your favorite combination.

Frequently Asked Questions

Why put chocolate on the bottom of a cookie?

Adding chocolate to the bottom creates an extra layer of chocolate flavor and gives the cookie a fun, bakery-style finish.

Can I use dark chocolate instead of milk chocolate?

Absolutely. Dark chocolate works especially well if you prefer a less-sweet cookie.

Can I freeze these cookies?

Yes. Once the chocolate layer has completely hardened, the cookies can be stored in an airtight container and frozen for longer storage.

Why are my cookies spreading too much?

Butter or shortening temperature, flour measurements, dough temperature, and oven temperature can all affect how much cookies spread. Make sure your oven is properly preheated and measure the flour accurately.