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”

  1. Megan — February 26, 2010 @ 2:32 pm

    Yum, these looks so chewy and delicious! I have heard wonderful things about this recipe, I can’t wait to whip up a batch!

  2. maeghan — February 28, 2010 @ 6:22 pm

    I’ve also been on the quest for the best ccc and will deifnitely have to try these!!

  3. Yum Yucky — March 17, 2010 @ 12:15 pm

    the shock of these evil-beautiful cookies made me lose my breath for a moment. I’m serious.

  4. Barbara @ moderncomfortfood — March 17, 2010 @ 3:58 pm

    A wonderful writeup about a subject so close to the heart of so very many, including almost everyone I know. Many thanks for this post.

  5. Tickled Red — April 15, 2010 @ 3:27 am

    Ooooo…scrumptious. Now I must catch a plane :)

  6. Liz — April 18, 2010 @ 9:33 am

    I made these cookies last week and everyone LOVED them. I am going to make them again this week because they turned out so well. They even look a million times better than most homemade chocolate chip cookies. These are great!

  7. Name — April 18, 2010 @ 9:03 pm

    Okay let’s be honest these are so far from the best cookies in the whole world….Try again please!

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  9. Kristen — May 10, 2010 @ 7:02 pm

    I made the dough for these tonight…and I have to admit, I went ahead and cooked a few before chilling the rest of the dough for tomorrow. 😉 They had a great taste after just making them, so they should be even better later!! I’ve long thought that my own choc. chip cookie recipe was way better after chilling, so I’m totally on board with that philosophy…

    Thanks for the recipe!!

  10. Kristen — May 13, 2010 @ 8:52 am

    O.K. Wow. Just wow. I came back to tell you that I made them after the extended chilling period. And my husband (who had previously said, “I can’t stand when someone says, ‘This is the BEST such-and-such recipe EVER!'”) called me from the drive to work that afternoon and said, “I was wrong! Those cookies are GOOD.” We loved them!

    I think I might try cake flour and bread flour in my regular cookie recipe – along with the oatmeal, semisweet chocolate chips, and chunked Hershey kisses…that may be the perfect combination!

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  13. Pierre — September 3, 2010 @ 2:07 pm

    These are great cookies but I prefer them using 2oz portions as they end up softer. In case you’re interested I reviewed 10 cookies on this page Thanks for the post.

  14. Nikki (Pennies on a Platter) — January 3, 2011 @ 4:07 pm

    I was going to give these a try today, then read the recipe about chilling FOREVER and the fact it only makes 6 cookies…wha?? No worries, it will be on my “to do” list for later when I only need to worry about serving them to myself. :)

    • twopeas replied: — January 3rd, 2011 @ 8:56 pm

      You can make smaller cookies-I usually do, but the original recipe calls for BIG cookies:)

  15. Jenny — January 21, 2011 @ 2:28 pm

    These cookies really are amazing! So far my best I’ve tried yet! The chilling part was rough since I wanted these cookies yesterday but so well worth it! I made mine smaller, I got roughly 40 cookies but still cooked them at the suggested time. Crispy but melts in your mouth, soft in the middle and oh so chewy! I addded some coconut to a few of them which was great, too. I will definitely be using this as a base for other types of chips/add ins.

    • twopeas replied: — January 21st, 2011 @ 8:23 pm

      They are our favorite cookies too! Glad you liked them!

  16. Brilynn — February 4, 2011 @ 7:40 pm

    Despite all the things I make, cookies are my favourite! I’ve tried the NYT recipe and it’s up there among my best.

    • twopeas replied: — February 5th, 2011 @ 9:24 pm

      They are our favorite cookie. We made a batch today, come on over and we will share:)

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  18. Tates — July 15, 2011 @ 5:22 am

    The chocolate chip cookies look very delicious. Good recipe information. Thanks for sharing great baking cookies recipe with us.

  19. Bonnie Davis — August 6, 2011 @ 4:35 pm

    I LOVE this recipe! I just posted about it (with a link to Two Peas and Their Pod) on my blog Aplomb Aplenty. Feel free to check it out at

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  21. Tarn — September 30, 2011 @ 11:54 pm

    The cookies look amazing! I baked mine but it didn’t have the cracked surface. Any tip for baking crack-looking cookies? Thanks!

    • Two Peas replied: — October 2nd, 2011 @ 12:24 pm

      The cookies should crack slightly as they spread. I don’t do anything special:)

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  23. Laura — November 6, 2011 @ 2:58 pm

    I love these cookies! Have made them a number of times and they’re always delicious. I kind of want to try adding oatmeal to them as well, but wasn’t sure how that would go over. Any thoughts/suggestions?

    • Two Peas replied: — November 7th, 2011 @ 10:04 am

      I haven’t tried the cookies with oatmeal. You can try reducing the flour and adding in some oats. Let me know if you try it!

  24. Christian — January 11, 2012 @ 2:17 pm

    I’ve made these numerous times now and they’re always a hit with everyone who tries them! It’s so true that the cookies look and taste better the longer the dough is allowed to rest. Have you ever tried them with any other add-ins?

    • Two Peas replied: — January 11th, 2012 @ 5:31 pm

      I haven’t, but I need too…and soon:)

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  26. Maite — February 17, 2012 @ 7:28 pm

    Hi!!! Just found you browsing recipes, and I’ve just made the dough, but I have to say, I’m spanish and I just don’t know if I did the measurements right… I have english cups (i.e., the cup is 250 ml/ gr), that means I’ve used more or less 900 grs of the combined flours and probably 750 grs of sugar.. is that right? If not, can I make something edible out of a dought like that?
    Thanks, hope you can read this…

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  29. Lori Silbert — July 25, 2012 @ 8:50 pm

    I made the lemon blueberry bars today and they were OMG…my whole family enjoyed
    now to share with some of my neighbors as they are oh so lethal. Love your website!

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  32. Leslie — November 3, 2012 @ 9:21 pm

    These are sooo good! The sea salt was such a great twist…they are addicting!!

  33. Brianna — December 8, 2012 @ 12:57 pm

    This is actually Jacques Torres’ chocolate chip cookie recipe! It’s my favorite cookie recipe! I’ve tried it all different ways too: with ap flour, not chilling them, making them smaller, and EVERY time, they came out delicious! Sticking to the recipe is obviously the best choice, but there really wasn’t a wrong way to do these cookies haha!

  34. The Kook @ The Kitchen Kook — January 28, 2013 @ 7:12 pm

    I’ve been wanting to try these cookies, but I can’t get myself to buy the bread flour. But your mouth-watering pictures have changed my mind!

  35. Pingback: Food Blog Malaysia | Kuala Lumpur and Selangor kl | Dish With Vivien » Recipe: New York Times Chocolate Chip Cookies

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  39. Kristy — January 13, 2014 @ 3:47 pm

    These are quite similar to the cookies I’ve been making for about 2 years now. They really are THE BEST EVER!

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