New York Times' Chocolate Chip Cookies
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4.9
402 reviews
Excellent
New York Times' Chocolate Chip Cookies
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Say hello to the recipe that started an Internet craze and made bakers rethink how to make cookies. This originally appeared in an article I wrote for the New York Times on July 9, 2008. What makes them so damn special is the dough is refrigerated for 36 hours for a more complex flavor and greater variation in texture. Sea salt is the finishing touch.
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Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 2 1/2 ticks unsalted butter at room temperature
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate discs or Valrhona fèves at least 60 percent cacao content
- sea salt
Instructions
- Sift flours, baking soda, baking powder and kosher salt into a bowl. Set aside.
- Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add the flour mixture and mix until just combined, 5 to 10 seconds.
- Drop the chocolate chunks in and incorporate them without breaking them. You may have to do this by hand with a spatula.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. (I vote 36 hours.) Dough may be used in batches, and can be refrigerated for up to 72 hours.☞ TESTER TIP: To make handling the dough easier, you can form the dough into balls now and refrigerate in a resealable plastic bag.
- When you're ready to bake, fire up the oven to 350° (176°C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. You can also freeze the balls in a resealable plastic bag.) Sprinkle lightly with sea salt.
- Bake the cookies until golden brown but still soft, 18 to 20 minutes. You'll know the cookies are done when the tops have the caramel folds of a Shar Pei.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another wire rack to cool a bit more. Repeat with the remaining dough. Eat warm, with a big napkin.
Notes
- Weigh your ingredients--For best results, always weigh your ingredients.
- Storage and freezing--Store the cookies in a sealed container at room temperature for up to 1 week, or freeze the unbaked cookie dough for up to 6 months.
Nutrition Information
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Serving
1cookie
Calories
520kcal
(26%)
Carbohydrates
73g
(24%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
290mg
(12%)
Fiber
3g
(12%)
Sugar
42g
(84%)
Nutrition Facts
Serving: 18servings
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 520kcal | 26% |
| Carbohydrates | 73g | 24% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 290mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 42g | 84% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
4.9
402 reviews
Excellent
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