New York Times Chocolate Chip Cookies

by Drew Jackson
chocolate-chip-cookie-recipe-with-milk

Best Chocolate Chip Cookie Recipe Around

About 6 months ago, my wife and I stumbled upon the New York Times Chocolate Chip Cookie Recipe, and with a few slight modifications it became the best chocolate chip cookie recipe we have used so far (please don’t tell my mom I said that!).  This recipe was originally posted by the New York Times in 2009, and honestly I wish we had found it sooner.  Sure we all have thrown a quick and easy sheet of pre-packaged Pillsbury cookies from the local market in the oven before and let the cookies make themselves, but I can guarantee you that this recipe will blow your taste buds out of the water while giving you a fun family activity to go along with it!   If you remember not to cut back on good chocolate and that the sea salt is not optional, your New York Times Chocolate Chip Cookies will be the bell of the ball.  You do need a little patience with this recipe, as the dough must be refrigerated for 24 hours, but as we all know, patience is a virtue and the results more than speak for themselves.

Chocolate Chip Cookies

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Serves: makes about 40 cookies Prep Time: Cooking Time:

Ingredients

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 10 ounces (1 package) bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt for sprinkling

Instructions

STEP 1

Sift cake flour, bread flour, baking soda, baking powder and salt into a bowl (we sift these ingredients into the bowl 1 by 1 instead of mixing and sifting together).

STEP 2

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add your eggs one at a time into the mixture, mixing well after adding each egg, then add the vanilla.  Using low speed, add the dry ingredients and mix until just combined, which takes 5-10 seconds.  Using a rubber spatula, incorporate the chocolate chips (Ghirardelli, 60% Bittersweet Chocolate Chips) into the bowl of dough, gently mixing until they are even throughout.  Press the plastic wrap against the dough and refrigerate for 24 hours (our general time), or up to 72 hours.

KitchenAid Mixer for New York Times Chocolate Chip Cookie Recipe

We use our lovely KitchenAid-4.5-Quart-Stand-Mixer that we picked up on Amazon.  Right now it’s on sale (marked down from $249.99 to $199.99, link included; currently $279.99 at Kohls)!  

STEP 3

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

STEP 4

Scoop 3 1/2-ounce dough balls (picture medium to large golf ball-sized) onto the baking sheet, making sure to leave an inch or two of room between each.  Depending on the size of the sheet, you may fit between 6-12 on a single sheet.  Sprinkle lightly with sea salt and bake until golden brown but still soft, up to 18-20 minutes (we bake ours for 14-15 minutes so they are a bit on the soft side).  Transfer the parchment or baking mat to a wire rack for 10 minutes, then move the cookies onto a plate or additional surface to finish cooling.  Repeat this process with remaining dough until it is used up (you can keep some of the dough refrigerated for up to 3 days, to continue baking at a later time).  Now get ready to taste the best chocolate chip cookies you have ever had!
New York Times Chocolate Chip Cookies

Notes

Our family has found these taste the best using Ghirardelli, 60% Bittersweet Chocolate Chips which can be found in 10 or 20 oz bags (Amazon link for the chocolate chips can be found in Step 2 of the description).

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