The New York Times Chocolate Chip Cookies
These New York Times chocolate chip cookies are our family’s absolute favorite chocolate chip cookies - ever. Huge chunks of chocolate, crispy on the outside, chewy on the inside, and finished with a touch of sea salt, these just can’t be beaten.
Ingredients
- 1 ⅞ cup cake flour
- 1 ⅔ cup bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon kosher salt
- 1 ¼ cup unsalted butter, at room temperature
- 1 ½ cup light brown sugar
- 1 ⅛ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 3 ⅓ cup dark chocolate chips (at least 60% cacao content)
- sea salt
Instructions
- Mix the cake and bread flour together in a medium bowl. Then add the baking soda, baking powder, and salt and stir to combine.
- In a larger, separate bowl, cream the butter and sugars on medium speed until very light. Add the eggs and vanilla and mix together. Slowly, add the dry ingredients and mix until just combined. (Note: Depending on the flours you are using, I’ve found this mix to be a tad dry. If needed, add 1-2 tblsp of water to help with this).
- Slowly fold in the chocolate chips. (It may seem that you are adding an ungodly amount of chocolate chips. You are. Just go with it – I promise it’s worth it.)
- Wrap the dough in plastic wrap and refrigerate for 24 – 72 hours. (Three things here: 1. The dough may still seem a bit dry and crumbly at this point. It’s ok - after it’s chilled for a while it becomes more manageable and sticks together a bit more easily. 2. To make forming the dough balls easier, do this step ahead. of time, before chilling the dough, and then chill the dough balls in a bowl or on a baking sheet covered with plastic. 3. As I said above, if you really can’t wait, or are not good at planning ahead, like me, a 3 hour chill time still turns out a fabulous cookie.)
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a baking mat.
- If you didn't make your dough balls before chilling the dough, scoop out large balls of dough and place on the baking sheet (I use a cookie scoop and just molded the dough with my hands.)
- Sprinkle the dough with sea salt and bake until they just start to turn a golden brown, typically around 17-20 minutes. (I’ve found that erring on the side of caution is best with these, as leaving them in for the full 20 minutes makes them almost too crisp. But this could just be my oven. Just note to check them at around 15 minutes and don’t let them start browning too much.)
- Let cookies cool on a wire rack for 10 minutes.
- Hide cookies before family descends like vultures and eats the whole lot. (I kid, but no. Really.)
- Store any leftover cookies in an airtight container for up to 3 days, or in the freezer for up to three months. (Trust me – they won’t last that long!)
Notes
If you don’t want to make all the cookies at once (I’m able to get about 30 cookies from this recipe) you can store the dough in the fridge for up to 3 days and just make the rest later.)
Tried this recipe?Let me know how it was!