New York Times Chocolate Chip Cookies Recipe

Name: New York Times Chocolate Chip Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: Cake Flour; Bread Flour; 1 1/4 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1 1/2 teaspoons Coarse Salt; 1 cup (2 sticks) Unsalted Butter; 1 1/4 cups Light Brown Sugar; 3/4 cup Granulated Sugar; 2 large Eggs; 2 teaspoons Vanilla Extract; 1 1/4 pounds Bittersweet Chocolate; 2 cups Semi Sweet Chocolate Chips; 2 1/4 cups All-Purpose Flour; Light sprinkle of Sea Salt (for topping)

Recreate the magic of the New York Times' iconic chocolate chip cookie recipe! This recipe, inspired by their legendary article, yields giant, chewy, and perfectly browned cookies. We've simplified some steps while retaining the original's incredible flavor. Let the dough rest for at least 24 hours (up to 72!) for an extra-delicious, deep-browned, intensely flavorful result. A sprinkle of sea salt enhances the sweetness, making these cookies truly unforgettable.

Prep Time 20 mins

Cook Time 30 mins

Calories 460.6 kcal

Protein 8g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for New York Times Chocolate Chip Cookies

Cake Flour
Bread Flour
1 1/4 teaspoons Baking Soda
1 teaspoon Baking Powder
1 1/2 teaspoons Coarse Salt
1 cup (2 sticks) Unsalted Butter
1 1/4 cups Light Brown Sugar
3/4 cup Granulated Sugar
2 large Eggs
2 teaspoons Vanilla Extract
1 1/4 pounds Bittersweet Chocolate
2 cups Semi Sweet Chocolate Chips
2 1/4 cups All-Purpose Flour
Light sprinkle of Sea Salt (for topping)

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How to Make New York Times Chocolate Chip Cookies

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar and ¾ cup packed brown sugar using an electric mixer until light and fluffy (about 5 minutes).
Beat in 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 2 cups chocolate chips.
Cover the bowl with plastic wrap and refrigerate the dough for at least 24 hours, or up to 72 hours.
Scoop 6-ounce mounds of dough onto prepared baking sheets, leaving space between each cookie. Gently flatten slightly.
Sprinkle lightly with sea salt.
Bake for 18-20 minutes, or until the edges are golden brown and the centers are still slightly soft.
Transfer cookies to a wire rack to cool completely.
Enjoy warm or at room temperature!