New York Times Chocolate Chip Cookies

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New York Times Chocolate Chip Cookie Recipe

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.

New York Times Chocolate Chip Cookies Recipe on twopeasandtheirpod.com These are the BEST chocolate chip cookies! You have to try them!

New York Times Chocolate Chip Cookie Recipe

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.

The BEST Chocolate Chip Cookie Recipe

New York Times Chocolate Chip Cookies

The BEST chocolate chip cookies. Chilling the dough makes these cookies amazing and don't worry they are well worth the wait!
Prep Time
2 days
Cook Time
18 minutes
Total Time
2 days 18 minutes
Cuisine
American
Servings
18 cookies

Ingredients

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

Instructions

  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.

Nutrition Facts
New York Times Chocolate Chip Cookies
Amount Per Serving
Calories 384 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Cholesterol 20mg7%
Sodium 285mg12%
Potassium 265mg8%
Carbohydrates 61g20%
Fiber 3g12%
Sugar 38g42%
Protein 6g12%
Vitamin A 42IU1%
Calcium 53mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!

  2. 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!!

  3. 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!

  4. 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. 🙂

  5. 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.

  6. 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?

  7. 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?

  8. 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…

  9. 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!

  10. 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!

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  14. Looks awesome!! Does anyone know, can you pre-scoop the dough and then refrigerate in order to save time and muscles 🙂 I always have a heck of a time scooping chilled dough….

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