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A New York Times chocolate chip cookie (David Leite), leaning against a glass of milk; a stack of cookies in back.
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4.87 / 151 votes

New York Times' Chocolate Chip Cookies

Say hello to the recipe that started an Internet craze and made bakers rethink how to make cookies. This originally appeared in an article I wrote for the New York Times on July 9, 2008. What makes them so damn special is the dough is refrigerated for 36 hours for a more complex flavor and greater variation in texture. Sea salt is the finishing touch.
Prep Time15 minutes
Cook Time20 minutes
Total Time1 day 12 hours
Course: Dessert
Cuisine: American
Servings: 18 servings
Calories: 520

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons kosher salt
  • 2 1/2 sticks unsalted butter, at room temperature
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate discs or Valrhona fèves, at least 60 percent cacao content
  • Sea salt
US - Metric

Instructions

  • Sift the 2 cups minus 2 tablespoons cake flour, 1 2/3 cups bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons kosher salt into a bowl. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream the 2 1/2 sticks unsalted butter, 1 1/4 cups light brown sugar, and 1 cup plus 2 tablespoons granulated sugar together until very light, about 5 minutes. 
  • Add the 2 large eggs, one at a time, mixing well after each addition. Stir in the 2 teaspoons natural vanilla extract. 
  • Reduce speed to low, add the flour mixture and mix until just combined, 5 to 10 seconds. 
  • Drop in the 1 1/4 pounds bittersweet chocolate discs or Valrhona fèves and incorporate them without breaking them. You may have to do this by hand with a spatula. 
  • Press plastic wrap against dough and refrigerate for 24 to 36 hours. (I vote 36 hours.) Dough may be used in batches, and can be refrigerated for up to 72 hours.

    ☞ TESTER TIP: To make handling the dough easier, you can form the dough into balls now and refrigerate them in a resealable plastic bag.

  • When you're ready to bake, fire up the oven to 350° (176°C). Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • Scoop six 3 1/2-ounce mounds of dough (the size of very large golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. You can also freeze the balls in a resealable plastic bag.) Sprinkle lightly with Sea salt.
  • Bake the cookies until golden brown but still soft, 18 to 20 minutes. You'll know the cookies are done when the tops have the caramel folds of a Shar Pei. 
  • Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another wire rack to cool a bit more. Repeat with the remaining dough. Eat warm, with a big napkin.

Notes

  1. Weigh your ingredients--For best results, always weigh your ingredients.
  2. Storage and freezing--Store the cookies in a sealed container at room temperature for up to 1 week, or freeze the unbaked cookie dough for up to 6 months.

Nutrition

Serving: 1cookie | Calories: 520kcal | Carbohydrates: 73g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 290mg | Fiber: 3g | Sugar: 42g