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!
Servings
1

Ingredients

  • 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

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.

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

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 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. 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. 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

  4. 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!

    Cheers,

    Rosa

  5. 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!

  6. 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.

  7. 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!

  8. 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!

    1. 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.

  9. 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!

  10. 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? 🙂

  11. 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!

  12. 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. 🙂

  13. 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!

  14. 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!

  15. These look and sound delicious, Maria! I, too, have read about these on various sites, but have never taken the time to try them. I guess it’s time I do. Your photos look great – love the blue background.

  16. Look great! Can’t wait to try. I thought I already had the BEST recipe ever but am always willing to give another a try, just in case.

  17. I have heard so much hype about these cookies that I am almost scared to try them! What if I mess up? I wouldn’t want to make them give me a bad first impression. They look fabulous though. And so I really am going to have to make them.

  18. Who doesn’t love chocolate chip cookies? I, like you, have been on a life-long quest for the Chocolate Cookie Holy Grail. Will try yours soon.

    One question: would these be OK to mail, of are they too sift and crumbly?

  19. I made these for Christmas and people loved them, only I made the balls of dough about as big as a big walnut. Turned out fine. Then I just made them substituting 8 oz of the chocolate with 8 oz of toffee bits. Amazing. And I plan on trying to substitute 8 oz of the chocolate again, only with 4oz with toffee bits, 4 oz toasted pecan bits. Mmm. Getting there.

  20. I’ve heard about this recipe and people have been raving about it. They look fab, I don’t think I know anyone who doesn’t love Chocolate Chip Cookies. I think it’s so important to include the sea salt, it definitely rounds out the flavor.

  21. 36 hours would definitely test my patience.. Maybe if I mixed up a batch before going on a weekend getaway. They sure look delicious, thanks for sharing your input on these cookies!

  22. I’ve wanted to make this recipe for years now. I told myself I was going to make them for my husbands birthday LAST year and I still haven’t made them. In fact tomorrow is his birthday so maybe he’ll get them soon 🙂

  23. Chocolate chip cookies just are not safe around here. Gobbled up way to quickly. These look real good. I will try these sometime. I have been wanting to try this recipe as well. The recipe I have on my site has vanilla pudding mix in it. Try it some time.

  24. Hi Maria, sorry I haven’t been around to comment much as I can’t seem to shake this flu. These cookies might fix me right up. I have never come across that recipe but I am always up for trying a new chocolate chip recipe. When I am up and around, I will be giving these a go.

  25. Goodness – your photos make them look STUNNING!!!!!!!!!! My problem is making dough, freezing it and then somehow scarfing it all down while frozen :o) Ack!

  26. I’ve adopted the cookie dough “curing” method ever since I read that NYTimes article too! It’s painful to wait that long for a ch.chip cookie, but worth the wait, in my opinion….all that caramelization of brown sugar and melding of flavors? mmmmmm. Chocolate disks are definitely worth a gander, btw! They stay flat and the ratio of dough to chocolate is like no other.

    Also, have you tried the Levain Bakery knock-off recipes? It’s now my go-to cookie recipe because of the impressive size and crispy-to-gooey ratio. Well, I think I do a combo of Levain and NYTimes to get the best of both worlds! Let us know if you try it!

    Here’s one link, there are plenty out there:
    http://lisamichele.wordpress.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/

  27. That recipe looks really good, but I don’t know about the 36 hour wait time, that’s definitely a test of patience. I use the chewy alton brown recipe that I have modified a bit. I’ll try others, but I keep going back to that one.

  28. Try making them with Ghirardeli bittersweet chips or by chopping up a block of chocolate instead next time, and I bet they will be your favorites! The more chocolate dipersed throughout the cookie, the better the cookie! And I agree… the sea salt is so necessary!

  29. Thanks everyone. The 36 hours isn’t that bad-out of sight out of mind:) And thanks for all of your cookie suggestions. I am always looking for new recipes, tips, and tricks!

  30. I’ve refrigerated that dough for 72 hours – if you can believe it! – and they turn out amazing. I just can’t make cookies that big. It feels like too much work for so few, so I think I have missed out on the unique texture. Still, I think their flavor is the best that I have tried.

  31. I’m usually more a lover of crispy chocolate chip cookies, these look pretty darn good! i love that i can see the soft gooey buttery innards between the cracks of the cookie! even though these are not your fave of faves, this recipe might just make me a chocolate chip cookie lover!

  32. My grandmother and I tried this recipe the week it came out in the New York times. It is delicious. I loved the sweet and salty combination.

  33. Well, here’s the problem with finding the perfect ccc recipe: then you don’t get to do any more delicious experimentation in the name of science! So I think it’s better to be always on the quest and having to do that oh-so-necessary taste testing. 🙂

  34. I am definitely going to try these. My family seems to request chocolate chip cookies often. I get tired of making the same recipe, so I try new ones when I can. So far the favorite at my house is chocolate chip pudding cookies with the instant pudding mix put into the batter. If interested, the recipe is at my blog. momsquietcorner.blogspot.com

  35. 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!

  36. 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!!

  37. 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!

  38. 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. 🙂

  39. 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.

  40. 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 aplomb-aplenty.blogspot.com.

  41. 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?

  42. 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?

  43. 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…

  44. 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!

  45. 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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  48. Hello! I could have sworn I’ve been to this blog before but after browsing through some of
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  49. 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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