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New York Times Chocolate Chip Cookies
The New York Times chocolate chip cookie recipe has gained a cult following for good reason. With perfectly crispy edges and a gooey center that stays soft for days, these cookies are everything you want in a classic chocolate chip cookie, only better.
Servings: 18 cookies
Calories: 263kcal
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter (2 ½ sticks)
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves (at least 60 percent cacao content)
- Sea salt, for garnish
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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.
- When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 3.5-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. Allow cookies to cool on the pan 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.
Notes
- Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. You can also find these online.
- Using a mix of both dark and light brown sugar creates a more complex caramel flavor that sets these cookies apart.
- Room temperature eggs but cool butter creates the perfect emulsion for optimal cookie texture.
- The recipe's 3.5-ounce portion isn't random - it's specifically designed to achieve the right ratio of crispy exterior to gooey interior.
Nutrition
Calories: 263kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 318mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 26g | Vitamin A: 421IU | Calcium: 41mg | Iron: 0.3mg