Two Peas and Their Pod

New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

I am always in search of the best chocolate chip cookie. I have made more than my fair share of cookies over the years, but I am still not ready to declare a favorite. I have a couple recipes that are at the top of my list, but the search isn’t over. I am always looking for a new recipe to try. I decided to give the New York Times Chocolate Chip Cookies a chance.

I don’t know why it has taken me so long to try these cookies, they have been getting rave reviews for awhile now. So what makes these cookies unique? First of all, instead of all-purpose flour, the recipe uses cake flour and bread flour. The recipe also calls for chocolate discs, instead of traditional chocolate chips.

You are supposed to chill the dough for 36 hours before baking-this recipe will test your patience:) After the dough has chilled, you measure the dough in a 1/3 measuring cup to create cookies that are about 5″. It is important to make them this big so you can experience the different textures of the cookie. The outside edge will be golden brown and crisp, the center will be soft and chewy. Just before you bake the cookies,  you add a tiny sprinkle of sea salt, which adds a special twist.

I tried to stick to the exact recipe. I measured my flour, chilled the dough for 36 hours, and used high quality chocolate. I didn’t have discs though, so I used a mix of Ghiradelli’s chocolate chips and chopped chocolate. I normally don’t make my cookies so big, but I decided to follow the recipe. I also added the sea salt right before baking. Don’t worry, the cookies aren’t salty, you just get a hint of salt every once in awhile.

I was definitely impressed. These cookies are very, very good. Josh LOVED them. They are for sure his new favorite. He went back for seconds, even though the cookies were gigantic.  I loved the crisp edges and soft, chewy center. The cookies are loaded with chocolate and have a nice toffee flavor. I also enjoyed the touch of sea salt-do not skip this step!

So yes, the NYT Chocolate Chip cookies are very delicious. I will be baking them again-Josh is already asking for more:) BUT-I am still not ready to declare them the winner of all chocolate chip cookies:) I know my favorite is out there-I just have to find it…or maybe I just like too many cookies and can’t decide, ha!

If you haven’t read the New York Time’s cookie article, click here for more information.

New York Times Chocolate Chip Cookies

Yield: 1 1/2 dozen 5-inch cookies

The BEST chocolate chip cookies. Chilling the dough makes these cookies amazing and don't worry they are well worth the wait!


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
Sea salt


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 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-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. Eat warm, with a big napkin.

Adapted from Jacques Torres and David Leite, recipe from the NY Times

If you like these cookies, you might also like:

Soft Chocolate Chip Cookies from Two Peas and Their Pod
Best Ever Chocolate Chip Cookies-Alice’s Recipe from Two Peas and Their Pod
Chewy Chocolate Chip Cookies from Two Peas and Their Pod
One Pot Chocolate Chip Cookies from Two Peas and Their Pod
Jake’s Chocolate Chip Cookies from Two Peas and Their Pod

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133 Responses to “New York Times Chocolate Chip Cookies”

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  1. Happy Cook — February 22, 2010 @ 4:06 am

    I know what you mean by you will be baking them again. I made this and it is my daughters favourite cookies, she always ask for making the same cookies.
    Your look yumm, now i just need a cup of tea and few of those delicous cookies.

  2. Estela @ Weekly Bite — February 22, 2010 @ 4:10 am

    Chocolate chip cookies are my all time favorite cookies! Like you, I’m always searching for the best recipe. The closest I’ve gotten are Alice’s from SSL. Her recipe is great! I haven’t tried this recipe yet, but I LOVE the addition of sea salt!

  3. deeba — February 22, 2010 @ 4:44 am

    Oh these are fab Maria… look so good! YUM!! I love trying new ones too!

  4. Barabara Bakes — February 22, 2010 @ 4:48 am

    I’ve been wanting to try this recipe too. Although I’m a bit afraid of making them so big! Yours look perfect!

  5. Erica — February 22, 2010 @ 6:01 am

    You have to wait 36 hours to bake them??? Not sure I have that kind of patience…but they do look amazing! Glad you enjoyed your pump/combat. I can’t believe its Monday blahhhhhhh

  6. Heather @ Side of Sneakers — February 22, 2010 @ 6:06 am

    I’d say those sound and look pretty fantastic, but if I had to wait 36 hours with cookie dough in my fridge, I can guarantee there wouldn’t be any left to bake :) I love when the outside is crisp and the middle is chewy. mmmm.

  7. Rosa — February 22, 2010 @ 6:21 am

    I guess that the key to their deliciousness lies in those 36 hours (as well as in the good quality of the products)… They look fantastic!



  8. marla {family fresh cooking} — February 22, 2010 @ 6:35 am

    I would never skip the sea salt! That has become an essential to pair with my sweets. Love how big these are and the reasons why they need to be that way. I do like the texture of cookies with pastry flour, a different kinda crumble. Awesome photos, soooo clean and bright!

  9. 5 Star Foodie — February 22, 2010 @ 7:12 am

    These look pretty perfect to me! I’m definitely bookmarking this recipe, I’ve never yet made a perfect chocolate chip cookie!

  10. kat — February 22, 2010 @ 7:23 am

    I like the idea that they have a chewy part because to me that is the sign of a homemade cookie

  11. Jessica @ How Sweet — February 22, 2010 @ 7:27 am

    My hubby is a cookie monster. He would love these. They look amazing!!!

  12. A Bowl Of Mush — February 22, 2010 @ 7:29 am

    They look like perfect chocolate chip cookies! Must give this recipe a try! Yum!

  13. Tracey — February 22, 2010 @ 7:31 am

    Your cookies look amazing Maria! Glad you got a chance to try these and liked them. They were a hit here too, but like you, I’m still not ready to declare them my absolute favorite CCC.

  14. katrina — February 22, 2010 @ 7:31 am

    I can count on you for the best recipes – and these look fantastic!

  15. Double Dipped Life — February 22, 2010 @ 7:45 am

    Yum! I’m doing a “Chocolate Chip Cookie Bakeoff” and will include these as a contestant! :)

  16. bellini valli — February 22, 2010 @ 8:16 am

    These have received such high accolades we just have to try them.

  17. Elle — February 22, 2010 @ 8:16 am

    I haven’t tried these yet, either! I’ll have to add them to my to do list, which is mighty long, hehe. They look and sound wonderful!

  18. dawn — February 22, 2010 @ 8:20 am

    i still have not made these. and trust me, i’ve been craving them badly.

  19. Kristin — February 22, 2010 @ 8:21 am

    Just copied the recipe and will definitely be giving this a try. I used to like Crisco’s chocolate chip cookie recipe the best, but I think lately my tastes have been changing. I’m ready to move on towards bigger and better horizons…and the fact that these cookies are massive seems bigger and better to me!

  20. carrian — February 22, 2010 @ 8:49 am

    They look pretty tasty to me! I am the same as you though, always in search of the best choco chip cookie. There are quite a lot of bad recipes out there.

  21. Sara — February 22, 2010 @ 9:08 am

    Oh yum! Chocolate chip cookies are the best and this recipe looks great. I can’t wait to try it out for myself.

  22. Jamie @ My Baking Addiction — February 22, 2010 @ 9:12 am

    These are a household favorite! I am always on the search for something better though! :)

  23. Emily — February 22, 2010 @ 9:13 am

    I love a good chocolate chip cookie and these look so yummy! Do you know if you could give them a try with all-purpose flour? I want to make them today but don’t have time to run to the store for cake and bread flour. Any adjustments if you try all-purpose? These look too good to wait to bake!

    • twopeas replied: — February 22nd, 2010 @ 9:23 am

      Emily-I haven’t tried them with AP flour. I tried to stick to the tried and true recipe. Give it a try and let me know what you think:) I am sure they will still be tasty.

  24. Katie @ goodLife {eats} — February 22, 2010 @ 9:15 am

    These are SO GOOD! I had them a couple weeks ago at my recipe club group. I didn’t make them, but someone else did. I can’t wait to make them at home. I loved the texture and for me, they’re the best I’ve had….so far!

  25. Sarah, Maison Cupcake — February 22, 2010 @ 9:19 am

    These sound wonderful – I love your description of the different textures of the cookie, they are my favourite type when they are like that.

  26. HoneyB — February 22, 2010 @ 9:20 am

    Maria, I have made these and really enjoyed them also. Yours look like they turned out perfect and I agree…you cannot skip that sea salt!

  27. Manggy — February 22, 2010 @ 9:21 am

    Do you think it’s that sprinkling of salt that makes these so special to Josh? Hmm! I was wondering about the chocolate discs, but chocolate in any form is always good, isn’t it? :)

  28. Teanna — February 22, 2010 @ 9:39 am

    These are my favorite cookies! Yours look so great! Measuring the portions makes all the difference!

  29. Cathy — February 22, 2010 @ 9:56 am

    Oh, they look so wonderful! You know how much I love these, but like you, I find it is hard to pick “the best!” Even after a side-by-side taste test. I still have to try a couple other CCC recipes that you’ve posted before I can even begin to declare a winner. One thing is for sure – I certainly won’t say no to an NYT CCC. Yours look fabulous!

  30. Gaby — February 22, 2010 @ 9:57 am

    I think you are the queen of cookies! These look fab… and I dont know if I could wait the 36 hours either! But I am sure they are delish!

  31. stephchows — February 22, 2010 @ 10:30 am

    The waiting 36 hours is the hardest part of that recipe hehe

  32. Amy(Super Healthy Kids) — February 22, 2010 @ 11:12 am

    I am weak for cookies, and these look great! I always take cookies to our monthly family parties, so I can’t wait to bring these.

  33. Natashya — February 22, 2010 @ 11:37 am

    Yum! These are on my to-do list too – great that you give them your stamp of approval.

  34. Steve Maden — February 22, 2010 @ 12:13 pm

    The is one of my weaknesses. Love cookies. The other is Caviar…

    Caviar Merchant Company

  35. grace — February 22, 2010 @ 12:33 pm

    they look lovely, maria–picture perfect! i haven’t tried this recipe yet even though it’s EVERYWHERE. i suspect i’ll have to make it three or twenty times before i could even consider declaring it the best cookie ever. :)

  36. teresa — February 22, 2010 @ 1:21 pm

    mmmm, they look incredible! i can’t wait to try them!

  37. CB — February 22, 2010 @ 1:29 pm

    Did you say 36 hours to chill?? They better be some gosh darn AH-MAZING cookies if I have to wait that long just to bake them. But if your pictures are any indication I’d say they are worth it. I definitely wanna try this recipe soon. I’m so intrigued about the cake flour and bread flour combination. Bread in a cookie? That’s a carboholic’s (like me) favorite dessert!

  38. Tiffany — February 22, 2010 @ 1:37 pm

    These cookies are fantastic! I love them! Great shots of the beautiful crackles running through them :)

  39. Adelina — February 22, 2010 @ 1:50 pm

    Your ccc looked awesome!

    I tried this recipe, as well as Cook’s Illustrated “Perfect CCC”. I have to say, to my personal preferences, the NY Times’ recipe really delivers great ccc! This is now my go-to ccc recipe!

  40. Steph — February 22, 2010 @ 2:02 pm

    These are my favourite too!

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