The New York Times Chocolate Chip Cookies
User Reviews
4.5
The New York Times Chocolate Chip Cookies
Description
Combining cake flour and bread flour in the recipe results in cookies that are both tender and chewy, with structure from the bread flour and softness from the cake flour. The use of both baking soda and baking powder helps achieve an optimal rise and crumb. Creaming butter with brown and granulated sugars produces a light, aerated dough that traps moisture. After mixing in eggs and vanilla, the dough is folded with a generous amount of dark chocolate chips, ensuring a rich chocolate presence in each bite. Refrigerating the dough for 24 to 72 hours improves flavor development and texture.
Baking yields golden-brown cookies that are soft in the center but set on the edges with a delicate crispness. Sprinkling sea salt on top adds a subtle but noticeable contrast to the sweet chocolate. These classic cookies work well served as a dessert or snack, and the recipe makes six large, generous cookies.
Nutritional values are based on one cookie, which helps with portioning and tracking intake if desired.
Ingredients
- 2 cups cake flour 8½ ounces, minus 2 tablespoons
- 1 ⅔ cups bread flour (8½ ounces)
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons kosher salt
- 1¼ cups unsalted butter 10 ounces, at room temperature
- 1¼ cups light brown sugar (10 ounces )
- 1 cup granulated sugar 8 ounces, plus 2 tablespoons
- 2 egg
- 2 teaspoons vanilla extract
- 3 ⅓ cups dark chocolate chips 20 ounces, at least 60% cacao content
- salt for sprinkling, sea salt
Instructions
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
Notes
- Nutritional values correspond to one cookie, useful for portion control and dietary information.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 52mg | 17% |
| Sodium | 383mg | 16% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 138mg | 14% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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