4.5 from 210 votes
The New York Times Chocolate Chip Cookies
The New York Times Chocolate Chip Cookies feature a blend of cake and bread flours with both baking soda and baking powder, yielding a balanced texture with a tender crumb and slight chewiness. The dough is enriched with brown and granulated sugars along with real butter, eggs, and vanilla, creating a rich, sweet base loaded with dark chocolate chips. A sprinkling of sea salt on top enhances the deep chocolate flavor and contrasts with the cookie’s sweetness.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 d
Total Time
40 mins
Servings:
18
cookies
Calories:
494 kcal
Course:
Snacks
Cuisine:
American
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.
Cup of Yum
Notes
- Nutritional values correspond to one cookie, useful for portion control and dietary information.
Nutrition Information
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%)
Nutrition Facts
Serving: 18 cookies
Amount Per Serving
Calories 494
% 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.