The New York Times Chocolate Chip Cookie Recipe

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This is the famous New York Times Chocolate Chip Cookies Recipe. The cookie is crispy on the outside, and soft and chewy on the inside.

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The New York Times Chocolate Chip Cookie Recipe A.K.A the cookie dough recipe that broke my favorite scoop. {*tear*} 

This New York Times Best Chocolate Chip Cookie Recipe has made its rounds on cooking blogs and even though I have a Chocolate Chip Cookie recipe I LOVE,  I tried this one out to see what all the hoopla is about. Here are my thoughts on this recipe:

• It makes a great chocolate chip cookie; soft, chewy, and flavorful.
• They look like cookies from a fine bakery that you’d easily pay upwards of $2 each for.
• If you’re impulsive and want cookies like 10 minutes ago, this isn’t the recipe for you as the dough needs to sit in the fridge for at least 24 hours before baking.

Do I like this recipe better than my favorite chocolate chip cookie recipe?

To be honest, no. While it was a close call, these cookies are oh so yummy, and I’d definitely make them again, the other cookies are still my favorite. And no, the fact that this dough broke my favorite cookie scoop did not influence my decision. 🙂

Bake these, and see how they stack up against your favorite cookie recipe. I’d love it if you’d leave me a comment below and let me know!

How to make The New York Times Chocolate Chip Cookie Recipe

1. To make these cookies, begin by stirring together the flours, baking soda, baking powder, and salt into a bowl and set aside.
2. Then, using a mixer, mix together the butter and sugars.
3. Next, add eggs, one at a time, mixing well after each egg. Then stir in the vanilla and reduce the speed to low and add the dry ingredients.
4. Add in the chocolate pieces. You will then need to wrap the dough in plastic wrap and refrigerate for 24 hours.
5. Just before baking remove the dough from the fridge and set aside while the oven preheats. Use a 4 tablespoon scoop to scoop the dough into mounds and place them on a cookie sheet.
6. Bake the cookies for about 18 minutes. Cool the cookies for about 10 minutes before eating. 

Cook’s Note – New York Times Chocolate Chip Cookie:

• Before baking make sure you let the cookie dough come to room temperature for 30 minutes or else the dough will be too hard to scoop; it’ll bend spoons and possibly break your cookie scoop like it did mine!
• These cookies call for bittersweet chocolate disks or fèves; I recommend using Valrhona fèves (be warned, they’re a bit pricey), oval-shaped chocolate pieces or Ghirardelli bittersweet chocolate chips.

The New York Times Chocolate Chip Cookies Recipe

This is the famous New York Times Chocolate Chip Cookies Recipe. The cookie is crispy on the outside, and soft and chewy on the inside.

5 from 11 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: Cookies

Prep Time: 22 minutes

Cook Time: 18 minutes

Resting and Chilling Time: 1 day

Total Time: 1 day 40 minutes

Servings: 20 cookies

US Customary - Metric

Calories: 382kcal

Author: Adapted from The New York Times

Ingredients

• 2 cups minus 2 Tablespoons cake flour 8.5 ounces
• 1 ⅔ cups bread flour 8.5 ounces
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 1 ¼ cups unsalted butter
• 1 ¼ cups light brown sugar 10 ounces
• 1 cup + 2 Tablespoons granulated sugar 8 ounces
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups bittersweet chocolate disks or fèves at least 60 percent cacao content

US Customary - Metric

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 and fluffy, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  
• Reduce the speed to low, and add dry ingredients and mix until just combined, 5 to 10 seconds.
  
• Add the chocolate pieces and fold them inot the batter being careful not to break 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.
  
• Move the oven rack to the middle position and preheat oven to 350°F. While the oven preheats, take the dough out of the refrigerator. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  
• Scoop mounds of dough the size of generous golf balls (or use a #16, 4 Tablespoon scoop) onto baking sheet, leaving 2 1/2-3 inches between mounds. Sprinkle lightly with sea salt.
  
• Bake one cookie sheet at a time until cookies are golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough.
  

Notes

Recipe from The New York Times. 

Nutrition

Serving: 1cookie | Calories: 382kcal | Carbohydrates: 50g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 52mg | Sodium: 276mg | Potassium: 197mg | Fiber: 1g | Sugar: 30g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg

Tried this recipe?Follow me @FoodFolksandFun

This post first appeared on Food Folks and Fun on August 21, 2013. I have since updated the pictures and post. Some of the original pictures are below. 

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