New York Times Chocolate Chip Cookies
Discover the ultimate indulgence with the iconic New York Times Chocolate Chip Cookies, a recipe celebrated by cookie enthusiasts worldwide. These bakery-style cookies boast a magical balance of textures—crispy, golden-brown edges and irresistibly soft, gooey centers. The secret lies in the combination of all-purpose and cake flours for a tender crumb and the use of high-quality bittersweet chocolate for rich, decadent pockets of sweetness in every bite. With a sprinkle of sea salt to enhance the flavors, and a recommended 24-36 hour dough chilling time for maximum flavor development, these cookies are worth every ounce of patience. Perfect for special occasions or a self-indulgent treat, this batch yields 24 generously sized cookies, baked to perfection in just 15 minutes. Whether savored fresh from the oven or saved for later, these cookies redefine what a chocolate chip cookie can be—deliciously unforgettable.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.66 cups Cake flour
- 1.25 teaspoons Baking soda
- 1.25 teaspoons Baking powder
- 1.5 teaspoons Salt
- 1.25 cups Unsalted butter, softened
- 1.25 cups Light brown sugar
- 1 cup Granulated sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 20 ounces Bittersweet chocolate, chopped or chips
- 0.25 teaspoons Sea salt (for sprinkling)
Instructions
In a medium bowl, sift together the all-purpose flour, cake flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes using a stand mixer or hand mixer.
Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Gently fold in the chopped bittersweet chocolate or chocolate chips, ensuring they are evenly distributed throughout the dough.
Cover the dough with plastic wrap or transfer it to an airtight container. Refrigerate for at least 24-36 hours for the best results. This resting period allows the flavors to develop and the dough to hydrate.
Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
Using a 2-ounce ice cream scoop or a 1/4 cup measure, scoop dough onto the prepared baking sheets, spacing them about 3 inches apart as the cookies will spread.
Sprinkle a light pinch of sea salt on top of each portion of cookie dough.
Bake for 12-15 minutes, or until the edges are golden brown and the centers remain slightly soft. Rotate the baking sheets halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these cookies fresh or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
8878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 461.8 g | 592% | |
| Saturated Fat | 280.5 g | 1402% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 6518 mg | 283% | |
| Total Carbohydrate | 1155.2 g | 420% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 736.3 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 793 mg | 61% | |
| Iron | 61.6 mg | 342% | |
| Potassium | 4148 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
