New York Times Chocolate Chip Cookies

How to make the legendary New York Times chocolate chip cookies. I started with a recipe from Jacques Torres and added techniques I discovered after researching for more than six months. It appeared in my Times’ article: “Perfection? Hint: It’s Warm and Has a Secret,” which I wrote in 2008. Video: © 2016 New York Times.

This video originally appeared on New York Times Chocolate Chip Cookies.

New Recipes!

Whipped Feta Dip

You’re only 10 minutes and 6 ingredients away from a scoopable, snackable, crave-worthy dip. I guarantee this one’s going to be on repeat.

10 mins

One-Pot Tortellini with Prosciutto and Peas

Store-bought fresh tortellini gets a flavor boost, thanks to prosciutto, peas, and a oh-so-creamy leek and Parmesan sauce.

25 mins

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With countless variations, the humble sandwich will never go out of style. Here, the 12 best ones I’ve ever tried.

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Say ‘so-long’ to store-bought condiments with these homemade versions that taste better than anything you’ll ever buy.

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15 hrs 30 mins

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Um, 5 minutes hands-on time for a loaf of bread? Please. That’s nothing. Nothing short of a miracle.

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1 hr 30 mins

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.