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New York Times Chocolate Chip Cookies
4.6 from 1,371 votes

New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies recipe produces thick, chewy cookies with a hint of crispness on the edges. This cookie dough combines cake and bread flours with baking soda and powder to create a balance of tenderness and structure. Bittersweet chocolate disks incorporate a deep chocolate flavor in uneven pockets. The dough is chilled for up to 36 hours to develop flavor and texture before baking. The finished cookies have a soft interior that holds shape with a caramelized surface.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 d
Total Time
1 d 40 mins
Servings: 18
Course: Baked Goods

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons salt coarse
  • 1 ¼ cups butter unsalted
  • 1 ¼ cups light brown sugar packed
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large egg
  • 2 teaspoons vanilla extract pure
  • 1 ¼ pounds bittersweet chocolate disks at least 60 percent cacao content (see note below, or fèves
  • salt sometimes I add this, sometimes I don't, sea salt

Instructions

    Cup of Yum
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream 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. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  3. When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Notes

  • For smaller cookies, use a heaping tablespoon of dough and bake for about 12 minutes.
  • Regular chocolate chips can be used instead of disks; the cookies will still turn out well.
  • Chilling the dough for the recommended 24 to 36 hours improves flavor and texture; baking without chilling yields less developed results.