Filled with big puddles of chocolate and chilled for optimal texture and flavor, Jacques Torres Chocolate Chip Cookies may very well be the ultimate chocolate chip cookie!
I’m not a fan of fussy recipes. I like to keep things as simple as possible. That is one of the reasons it has taken me years to get around to baking Jacques Torres chocolate chip cookies.
You may have seen these cookies discussed here and there after The New York Times sang their praises. They’re big, thick cookies jam-packed with chocolate. But the recipe is exactly what I would call fussy. There are two kinds of flour, some odd ingredient measurements, and a lot of chilling time before you can even bake them. Now that I have made them, though, I can safely say that they are worth every ounce of fuss.
The other reason I had never made these famous cookies is that Jacques Torres’ shop is literally just down the street. If I want a giant chocolate chip cookie, I can just walk down there and get it. And believe me, I have done just that many times.
One of the last times I devoured one of those cookies, I decided it was high time I tried baking them myself. I got out the two kinds of flour and even got the chocolate from Jacques Torres to try to replicate those big ol’ cookies. I followed the recipe very closely in an attempt to make a fair comparison to the original.
What Makes This Jacques Torres Chocolate Chip Cookie Recipe Work
Here’s why this iconic recipe is so beloved among chocolate chip cookie fans:
- The dough is chilled. That chilling time allows the flavors to meld together and become magical. The dry ingredients absorb some of the moisture from the wet ingredients, giving you a firm dough.
- The measurements are precise. This is clearly a recipe that was designed for a kitchen scale, and the result is the ultimate chocolate chip cookie with perfectly balanced flavors and texture. There’s a reason Jacques Torres chocolate chip cookies are famous!
- They’re not made with chocolate chips. For the chocolate in these cookies, the recipe recommends chocolate discs, which are sometimes called fèves. The chocolate discs melt as the cookies bake, spreading throughout the cookies into magical chocolate puddles.
- The recipe uses two different flours. Bread flour and cake flour are unusual choices for cookies, but there’s a method to this madness—bread flour has more gluten in it, giving the cookies a chewy texture, while cake flour contributes to the softness of these cookies.
- There’s more brown sugar than white sugar. This adds a note of caramel flavor, which is delightful in a chocolate chip cookie.
How These Homemade Jacques Torres Chocolate Chip Cookies Compare to the Original
I bought a few of the original Jacques Torres chocolate chip cookies from his shop to compare. You can see the store-bought kind alongside my version in the photo above. Honestly, we thought that the ones I baked were a little better, but that can be chalked up to freshness and small-batch baking. I’ll still gladly enjoy one from his shop whenever I have the opportunity.
While there’s some fussiness in making them, it all comes down to the cookies. And they are beyond amazing. The texture, the flavor, just the whole package is just fantastic. While I’d likely pick a simpler recipe when I’ve got a chocolate chip cookie craving (like my classic chewy chocolate chip cookies), I highly recommend baking a batch of Jacques Torres chocolate chip cookies when you want an all-out chocolate chip cookie experience.
What You’ll Need
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cake flour – The combination of cake flour and bread flour instead of just using all-purpose flour is a big part of what makes this cookie recipe work. For both flours, be sure to measure accurately. A digital scale is the best way to measure, but you can use the spoon and sweep method if you don’t have a scale. Learn more: How to Measure Flour
- Bread flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter – Let the butter soften at room temperature until it is still cool and holds a thumbprint when pressed. Learn more: How to Soften Butter
- Light brown sugar – Pack this firmly in the measuring cup, or measure by weight.
- Granulated sugar
- Eggs – Let the eggs come to room temperature before mixing. I recommend baking with large eggs.
- Vanilla extract
- Bittersweet chocolate – I’ve made these cookies with both the Jacques Torres chocolate discs as well as Guittard. Both work well. If you don’t have access to chocolate discs, I suggest roughly chopping chocolate bars instead of using chocolate chips. Look for about 60 percent cacao percentage.
- Sea salt – This is sprinkled on top of the cookies before baking to give them a salty bite. If you don’t have sea salt, another coarse salt will work. If you’re not a sweet and salty fan, you can omit it.
How to Make Jacques Torres Chocolate Chip Cookies
Mixing these cookies is simple, but be sure to factor the time for chilling into your baking plans.
- Combine the dry ingredients. Whisk together the cake flour, bread flour, baking powder, baking soda, and salt in a medium bowl. You can sift these ingredients together if you prefer.
- Combine the wet ingredients. Using an electric stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar until they’re fluffy and lightened in color. This should take about 5 minutes at medium speed. Mix in the eggs one at a time, beating well after each addition. Then mix in the vanilla.
- Add the dry ingredients to the wet ingredients. With the mixer on low speed, add the flour mixture. Mix just until combined. This should take about 10 seconds or so.
- Add the chocolate. Stir in the chocolate discs, taking care not to break them if possible.
- Chill. Cover the dough in plastic wrap, pressing the plastic directly onto the dough. Refrigerate for 24 to 72 hours.
- Prepare for baking. Heat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Portion the dough. Divide the dough into portions weighing 3.5 ounces (99g) each. If you have a #14 or #16 cookie scoop (volume of about 4 tablespoons or 1/4 cup), that’s a good place to start for the size and for shaping. From there, you can adjust on your scale as needed to get the right amount. Shape and place on the prepared pans, leaving a few inches between the cookies to allow for spreading.
- Add the sea salt. Sprinkle the top of each cookie with a pinch or two of sea salt.
- Bake. Place one pan at a time in the heated oven, and bake 18 to 20 minutes. The cookies should be golden brown but still soft. Repeat with the remaining cookie dough.
- Cool. Place the pan on a wire rack, and allow the cookies to cool for 10 minutes. Then transfer the cookies from the pan directly onto the rack to cool completely.
More About the Chilling Time
I did a little experiment to see if chilling really makes a difference in these Jacques Torres chocolate chip cookies. The recipe recommends refrigerating the dough at least 24 hours and up to 72 hours. I baked the dough every 24 hours for 3 days and definitely found some differences.
The different chilling times basically present a scale of crispiness and chewiness with some flavor differences, too. The 24-hour cookies were crispier, whereas the 72-hour cookies were softer and chewier. The 48-hour cookies were in the middle of the scale, with soft cookies that had a crispy outside.
We thought the 48- and 72-hour Jacques Torres chocolate chip cookies had the best flavor. Honestly, I’d be happy with the cookies from either of those chilling times, which allows me some leeway in when I bake the dough if I’ve got some in the refrigerator. That’s not to say the 24-hour cookies weren’t really, really good. If you need cookies the next day, don’t hesitate to trim the chilling time down to 24 hours. Honestly, you can’t go wrong!
Tips for Success
Read over my baking tips for beginners, then follow these additional tips for perfect Jacques Torres chocolate chip cookies.
- Use a kitchen scale if you have one. (And if you don’t, you can get one pretty inexpensively. I have this scale and it serves me well.) You’ll get a better result with accurate measurements, and it simplifies the whole process.
- Make sure the cookies are uniform in size. Portion the balls of dough by weight; you’ll get more evenly baked cookies if they’re all the same size. If you don’t have a kitchen scale, use a #14 or #16 scoop (about 1/4 cup) to get in the ballpark and then adjust from there as needed.
- Invest in good chocolate. There are several brands of chocolate discs in grocery stores, with Guittard probably being the most available. I have also used Jacques Torres chocolate for the full experience, but any good brand will do. You won’t get the same result from standard chocolate chips, so try to get chocolate discs if you can. Otherwise, I’d go with roughly chopped chocolate over chocolate chips. (Learn more: Types of Chocolate: A Home Baker’s Guide)
How to Store
Store your homemade Jacques Torres chocolate chip cookies in an airtight container at room temperature for up to a week.
Can This Recipe Be Frozen?
You can freeze baked cookies for up to 3 months. Wrap them individually or place them in an airtight container or zip-top bag. Let them thaw at room temperature, or microwave them for a few seconds at a time until they’re warmed through.
More Chocolate Chip Cookie Recipes
- Giant Chocolate Chip Cookie
- Cheesecake-Stuffed Chocolate Chip Cookies
- Deep Dish Chocolate Chip Cookies for Two
- Rye Chocolate Chip Cookies
- Thick Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies
Ingredients
- 2 cups (240 g) cake flour
- 2 cups (240 g) bread flour
- 1 1/2 teaspoons teaspoons baking powder
- 1 1/4 teaspoons teaspoons baking soda
- 1 1/2 teaspoons teaspoons salt
- 1 1/4 cups (282 g) unsalted butter, softened
- 1 1/2 cups (284 g) firmly packed light brown sugar, scant (1 1/4 cups + 3 tablespoons)
- 1 1/8 cup (225 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds (567 g) bittersweet chocolate discs, about 60% cacao
- sea salt
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Instructions
- Thoroughly whisk together (or sift) the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer with the paddle attachment, beat the butter, brown sugar, and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture, mixing just until combined (about 10 seconds). Stir in the chocolate discs, trying not to break them.
- Cover the dough with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liner.
- Divide the dough into 3.5 ounce (99g) portions. (Use a #14 or #16 scoop to get about 1/4 cup of dough and use your scale to adjust.) Place the mounds of dough on the prepared pans. (You can get about 6 cookies on a pan, but I often just bake 4 at a time to give them a little more space to spread.) Sprinkle the top of each cookie with a pinch of sea salt.
- Bake 18 to 20 minutes, or until golden brown but still soft.
- Cool on the pans on a wire rack for 10 minutes. Then transfer the cookies to a rack to cool completely.
Notes
- The Imperial measurements in the original recipe don’t exactly line up with my weight conversions. That’s actually an issue you’ll find among different recipe sources and why weight is the better way to measure. I only make these cookies using metric weights, and I very highly encourage you to do so. I have adjusted the Imperial (cup) measurements to be more in line with my experience of measuring and to be consistent in how I present these measurements in my recipes. Please see the original recipe at The New York Times to compare Imperial measurements if you are unable to weigh your ingredients.
- Store in an airtight container at room temperature up to a week.
71 Comments on “Jacques Torres Chocolate Chip Cookies”
I have been baking these Chocolate Chip Cookies for years…actually the only Chocolate Chip Cookie I will bake now. First saw it on the show The Chew. This recipe and Julia Baker’s German Chocolate Souffle Cake. If you have not tried that yet it is beyond words!. I do omit the “toppings or garnish” I do not think it needs whipped Coconut milk or ganache! Rich enough on it’s own!
I’ll definitely look up that cake recipe. Thanks, Nikki!
I’ve made Levain chocolate chip cookies, also huge with various flours. Can you compare? Thanks.
Hi, Janet. I’ve not made any of the Levain copycat recipes. I guess I’m hoping Levain will share their official recipe one of these days! I have eaten them, though, and they’re really, really good. I’d say they’re fairly different from the Jacques Torres cookies. The Levain cookies are thick and dense, whereas the Jacques Torres cookies are thinner and softer. I think the Levain cookies also have nuts. I hope that helps!
Great!!
The only chocolate chip cookies we make at our home. Well worth the time and baking, after the dough chills for three days.
They so are! It just takes a little planning ahead to allow for the chilling time.
Mmmm.. looks delicious! I’ve never tried the chilling technique but I’m planning on giving it a try. Thanks for sharing!
I hope you get the chance to try them. What a cookie!
I have tried this recipe several times and have always wondered if I thaw or soften the dough before scooping and baking or leave it firm.
I find my cookies, while delicious are more plump and less spread. In fact, the last version I made, I actually flattened them a little, but I actually thought they didn’t taste quite as good.
Thoughts on this?
Hi, Elizabeth. The dough can be tough to scoop after a long time chilling. Often, I will let chilled cookie doughs sit at room temperature for about 10 minutes to make it easier to scoop. You can do all of your scooping at once and just put the scooped dough back into the refrigerator to use later. As for not spreading, that could be a few things. First, I’d make sure there’s not too much flour (see How to Measure Flour if you need a refresher). After that, it could be your oven temperature or the type of pan you’re using. I highly recommend an oven thermometer to check your oven’s temperature and baking on light, non-shiny pans. Those are the most common culprits in my experience.
Great tips. I will go back and check my measurements! Thank you 🙂
Is 2 cups of bread flour measures the same grams as 2 cups of cake flour?
Hi, Monica. Yes, the measurements are correct.
We had these last night, and there are not enough raves we can give. I had tried them some years ago and liked them very much, but this time following Jennifer’s weights, my cookies came out spectacular!
That’s great, Jeff! Weighing the ingredients makes all the difference with these cookies.
If bread flour isn’t available, can we substitute it for cake/plain flour?
Hi, Selina. You can substitute all-purpose flour. The texture won’t quite be the same, but they should still taste very similar. If these cookies are something you want to make frequently and without bread flour, then you may want to experiment with adjusting the ratios of cake flour and all-purpose flour to get the texture more in line with the original recipe.
Bom dia, sou do Brasil, gostaria de saber que farinha de bolo é essa, acho que não seria a nossa farinha de trigo né????? Tem diferença??? Farinha de pão seria a nossa farinha de rosca???? Essa quantidade libra de chocolate seria quantas gramas????? Essas seriam minhas dúvidas, afinal os produtos interferem muito no resultado final né? Agradeço se puder me responder. Um abraço
Cake flour is a wheat flour that has a lower protein content than standard flour. If your flours have protein percentages listed, look for something in the 7-9% range. Bread flour has a higher protein percentage, usually 12 -15%. If you can’t find those, then a standard all-purpose flour will work similarly for the total amount of flour. The total amount of chocolate is 567g, which I’ve listed in the ingredients.
Hi Jennifer, I just followed you and I love your recipes and tips. Great job!
I need help Jennifer, what is the effect that salted butter causes in the batter of the cookies? Not only in these recipe, in every recipe of cookies in general, can I use salted butter and not add the salt? Please tell me. Another doubt that I have… The cake flour is the same that Leavening Flour?
Hi, Amanda. I’m glad you found me! There’s no standard for how much salt is in salted butter, so I always recommend using unsalted butter so you can control the amount of salt in the recipe. That being said, many people bake with salted butter and omit the salt when that’s what they have on hand. Just know that the final product will likely be more or less salty than intended, depending on the butter you used. Leavening flour sounds like self-rising flour, which has leavening agents added to it. Cake flour doesn’t have any leavening agents added and has less protein than a standard all-purpose flour. That makes for lighter, fluffier baked goods. The combination of flours in this recipe work together to create the trademark texture of these cookies.
Thank you for the recipe! Wondering what happens if I let the dough chill for over 72 hours?
Hi, Lorraine. Longer times start getting into freshness issues. If you want to make it that far in advance, I’d recommend portioning and freezing the dough.
These look a lot like the NY Times cookie recipe, except with the discs. I will try this and see how those compare, The NYT recipe is my go-to for CCCs. It would be nice for a change up. Thanks for the great write up – I learn a ton from you! Cheers!
Hi, Ellen. If I’m not mistaken, the NY Times recipes is actually Jacques Torres’ recipe or a slight adaptation of it. Those big chocolate discs make them something special!
Is chilling done in the freezer or refrigerator?
Hi, Dawn. Chill the dough in the refrigerator. When it’s ready to bake, you can store portioned cookie dough in the freezer for a longer stretch of time if you like.
I measured all of my ingredients exactly, but the dough seems really dry. I haven’t chilled it yet, but is it supposed to be a pretty dry dough before you chill it? If not, is there something you would suggest I add to bind it a bit better?
Hi, Ruth. If you measured accurately and didn’t change anything at all about the recipe, the dough shouldn’t be especially dry. It might be a difference in ingredient brands or even the heat and/or humidity of your kitchen. It’s tough to adjust the dough effectively after it’s mixed, but you could possibly add an egg yolk. I would definitely go on the longer end of chilling, though, with that extra mixing to get the egg incorporated.
Hi Ruth & Jennifer!
We live in the high desert (6500 feet) and I always add an egg to the Torres recipe.
Jennifer is right: weighing your ingredients is a must, especially at altitude, where moisture evaporates more quickly. Even an extra half-ounce of flour can make these cookies dry and bland. I also seal the dough in a Pyrex container with a lid to keep the dough moist when letting it rest.
Hope that helps!
Hope that helps!!
Thanks for the high-altitude feedback, Laura! I live essentially at sea level, so I appreciate your sharing your experiences.
I have made several batches of this cookie. Why, after 24hrs in air tight container, are there “chewy bits” in the cookie.
Hi
Hi, Chris. My guess is that it might be some ingredients that didn’t get mixed well enough.
Hello Jennifer
This recipe seems to be quite promising and I am very enthusiastic to bake such scrumptious cookies. I have two queries before I roll my leaves and get baking.
1. In my country, we commonly get All Purpose Flour with a protein content of 10.2%. Can I use that in place of cake flour and bread flour? Would the texture vary significantly?
2. Also, since I don’t consume eggs, I would be super happy and thankful if you could suggest me a substitute for eggs in this recipe.
Looking forward to hear from you!
Hello! You can use all-purpose flour. The texture won’t be quite the same, but it will still be good. I don’t have a good recommendation for egg substitutes because that’s just not something I do in my baking. If you have a substitute you often use in baking, then I would start there and adjust as needed.
hello Jennifer, i made this and the cookie dough was super soft and fluffy, my cookies baked super flat (tested 24 and 48 hours). they still tasted good but i’m wondering what am i missing here? is it the temperature of my butter, or did i overcream the butter?
It’s most likely the butter was too soft. I’ve got some tips here: Common Cookie Problems
I love your blog and everything I make or bake from it is delicious. I have never made these cookies, but plan to try them at some point. I finally made the copycat Levain cookies and I am embarrassed to admit I am addicted. I read and analyzed many and the easiest one which is also the one made in accordance to how they make it is on youtube by Delish.com….it is perfect and the cookies are just as they say they will be, just in case you decide not to wait for the real thing.
Can I substitute All-Purpose flour if I’m not able to find both cake & bread flour? And if so, would I do 4 cups of AP Flour? I can’t wait to try these, my family loves cookies, but the flour bit has been daunting.
Hi, Nik. You can use all-purpose flour. They won’t be quite the same, but they should still be really good.
Hi! Thank you for sharing this 🙂 I’m making the dough ahead of time and will then freeze it for future use. At what point of the 24-72 hour chilling process should I ball up and freeze the dough? Can I also bake the dough balls frozen out of the oven or should they thaw first?
Thanks again!
Hi, Alaina! You can freeze the dough anytime during the chilling process. The frozen portioned cookies can go straight from the freezer to the oven. You may need to add another minute or two to the baking time.
Awesome! Thank you so much 🙂
Sorry another question about bread flour… it is harder to get where I am located? Could I use spelt flour which has a higher gluten content?
Hi, Lisa. I’ve read that you can usually have success substituting about half of the bread flour in a recipe with spelt flour. I would probably try using half the amount of bread flour as spelt flour and the remaining as all-purpose flour.
does this recipe works if i only make half of it . i dont want to make too much cookies for myself ..
Yes, that should be fine.
Love your site! I was wondering in your recipe the ingredients to mount a slightly slightly different than the original shock recipe for example he calls for 2 cups of cake flour -2 tablespoons and your recipe is 2 cups of cake flour and you don’t minus the 2 tablespoons? Any thoughts thank you so much
Hi, Johanna. Read my note at the bottom of the recipe about those adjustments. The weights are the same, but the interpretation of Imperial measurements is different based on my own experience.
Hi! Has anyone had success in doubling this recipe?
Hi, Melissa. This is a lot of dough, so doubling would be tough just from the perspective of being able to mix it.
When converting 350f to c you get 177c. Just Has anyone with a fan oven tried this (probably in the UK, too)? Would you bake at 170c fan? 165c maybe? Or maybe turning the fan off and baking at 177c? I’m not sure what would yield the best results.
Hi, Amy. I believe the usual conversion is to use 180°C for conventional ovens and 160°C for fan-forced.
Can you address the elephant in the room? Do we have to pay $0.72/pz. for Jacques’ branded dics or is there an alternative source for chocolate discs? I’ve made these for years with chips and wafers, and they’re really good, but I feel like the discs might allow more gluten develoment and yield a chewier cookie. Thoughts?
Hi, Daniel. Any chocolate works, although I recommend using a good quality chocolate disc. Unless you specifically like the flavor of Jacques Torres’ chocolate, then I don’t think it’s a big deal.
I loved these cookies on the first day when they were fresh. The second day, they weren’t as good, by third day, they were dry and crumbly. Maybe it’s the additional baking powder that I don’t like. I actually love your chewy chocolate chip cookies better! They are my favorite!
I’m so glad you enjoy those chewy chocolate chip cookies, Marcia! I’m pretty fond of them myself. 😉
True, these are amazing cookies and seriously worth the work. How would these be if you used browned butter?
Hi, Douglas! Browning the butter would change at least a couple of things to consider. First of all, melted butter vs creamed butter in a cookie will change the texture to more chewy. It changes how it interacts with the sugar, as they can’t truly be creamed if the butter isn’t solid. Secondly, browning butter removes water from the butter, so you’d need to accommodate for that by either using more butter (usually about 25% more) or adding liquid from another source. I hope that helps!
I’ve tried these cookies prior to seeing the recipe on Bake or Break. They were good enough, but I was not totally wowed. When I saw the precise roadmap of weights in this post, I was compelled to try them again. I hope I am not stepping on anyone’s toes, but I’ve renamed the recipe to “Jennifer McHenry’s Ginormous Chocolate Chunk Cookies”. They are fantastic. They’ve become such a mainstay around here that I have gone a little bit overboard in my prep work. I divide the recipe in half, creating 9 balls of dough. I omit the chocolate in the initial mixing. Each of the 9 portions of dough get the exact weight of fevres per, and then get the overnight chill. My oven is very accurate, and I bake the cookie slightly differently. I use a small Cushionaire sheet, which keeps cookie bottoms from getting too brown. There is a pocket of air in between the top and bottom of the pan. I line with parchment, bake for 20 minutes, and then shut down the oven. The cookies dwell until they are at complete room temperature. OMG, do we love these shatteringly crisp and chocolatey cookies….Thank you so much Jennifer for sharing this treat with your precise methodology.
I love your meticulous, scientific approach, Jeff! I’m honored to have my name even mentioned in the same sentence as these amazing cookies.
Way, WAY too big. When edges were quite brown, middle still raw, and they spread all over the place. Going to try them smaller and colder, but so far, not impressed.
How would I adjust the time if I am trying to make the cookies half the size? 3.5 oz cookies are really big!
Hi, Jana! I’d check on them 3 or 4 minutes before the suggested time and assess from there.
Aloha Jennifer!
I have a quick question about the flour measurements. The original recipe calls for 2 cups minus 2 T of cake flour and 1 2/3 cups bread flour. I like that your recipe makes life a lot simpler by using 2 cups of each flour. I was curious about how the cookies turn out since your version has a bit more flour. I’ve tried this recipe with AP flour and they turned out great but I would like to try the original recipe that calls for 2 types of flour.
Mahalo for any hints you can share.
Kiyo
Hi, Kiyo! I believe that the amount of flour is the same by weight as the original recipe. I just adjusted to make it consistent with my measurements. I highly recommend measuring by weight for this recipe. Hope that helps!
Can I use whole wheat bread flour?
Hi, Stevi! Whole wheat bread flour can be used, but it will change the texture and flavor of the cookies. Since this recipe already uses a mix of bread flour and cake flour to balance structure and tenderness, swapping in whole wheat bread flour may make the cookies a bit denser and give them a more pronounced whole wheat flavor. If you’d like to experiment, I’d suggest replacing only part of the bread flour with whole wheat bread flour rather than all of it. You may also need a bit more moisture, as whole wheat flour absorbs more liquid. Let me know how it goes if you try it!
The mixer i have is not a full sized kitchen aid mixer so I have to add the flour small bits at a time if I don’t want flour on my counter. Am I going to overwork the cookie dough? Which I believe I did, is there a way for me fix it if I did overmix it?
Hi, John! It’s great that you’re paying attention to not over-mixing! Adding flour gradually in smaller amounts can increase the risk of overworking the dough, but you can mix on low speed should mitigate that. A few streaks of flour are okay; you can finish incorporating them by hand with a spatula. Since this dough is meant to be chilled for up to 72 hours, letting it rest longer can help relax the gluten and improve the final texture. If you suspect you over-mixed, I’d recommend chilling the dough for at least 48–72 hours before baking. I hope that helps!