New York Times Chocolate Chip Cookies

If you’ve ever had the pleasure of tasting a New York Times Chocolate Chip Cookie, you know that they are a game-changer in the world of baking. These cookies boast a perfect balance of crispy edges and soft, chewy centers, all while being packed with rich chocolate flavor. With just the right amount of sweetness, they are sure to satisfy any cookie craving. Whether you’re a seasoned baker or a novice in the kitchen, this recipe will guide you through every step to create the ultimate chocolate chip cookies that will make your friends and family swoon.

Why Cooks Rave About It

The New York Times Chocolate Chip Cookies have garnered a cult following for good reason. The secret lies in the blend of flours, the high-quality chocolate disks, and the careful baking technique that creates a cookie with incredible depth of flavor. The combination of cake flour and bread flour adds a unique texture, while the resting time allows the dough to hydrate, resulting in a cookie that is the perfect marriage of chewy and crispy. Every bite is a reminder of why chocolate chip cookies are a timeless classic.

Ingredient Notes

• Cake Flour (2 cups minus 2 tablespoons, 8 ounces): This flour is softer and gives the cookies a tender crumb.
• Bread Flour (1 2/3 cups, 8 ounces): Adds structure and chewiness to the cookies.
• Baking Soda (1 1/4 teaspoons): Helps the cookies rise and gives them a light texture.
• Baking Powder (1 1/2 teaspoons): Works alongside baking soda to create a fluffy cookie.
• Coarse Salt (1 1/2 teaspoons): Enhances the flavors and balances the sweetness.
• Unsalted Butter (1 1/4 cups): Provides richness and flavor. Use room temperature for easy mixing.
• Light Brown Sugar (1 1/4 cups packed, 10 ounces): Adds moisture and a hint of caramel flavor.
• Granulated Sugar (1 cup plus 2 tablespoons, 8 ounces): Sweetens the cookies and helps achieve a beautiful golden color.
• Large Eggs (2): Binds the ingredients together and contributes to the cookie’s texture.
• Pure Vanilla Extract (2 teaspoons): Adds depth and enhances the overall flavor.
• Bittersweet Chocolate Disks (1 1/4 pounds, at least 60% cacao content): These disks melt beautifully and provide rich chocolatey goodness.
• Sea Salt: A sprinkle on top before baking adds a delightful contrast to the sweetness.

Tools & Equipment Needed

• Mixing Bowls: For mixing dry and wet ingredients separately.
• Measuring Cups and Spoons: Accurate measurements are key to cookie perfection.
• Stand Mixer or Hand Mixer: Makes creaming the butter and sugars a breeze.
• Baking Sheets: Use heavy-duty sheets for even baking.
• Parchment Paper: Prevents sticking and makes cleanup easier.
• Cookie Scoop or Spoon: For uniform cookie sizes.
• Cooling Rack: Allows cookies to cool evenly after baking.

New York Times Chocolate Chip Cookies in Steps

Step 1: Prepare Your Ingredients

Start by measuring all your ingredients accurately. This is crucial for achieving the perfect texture in your New York Times Chocolate Chip Cookies. Make sure your butter is at room temperature and your eggs are large and fresh.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. This ensures that the leavening agents are evenly distributed throughout the flour.

Step 3: Cream the Butter and Sugars

In a stand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes. This step incorporates air into the mixture, which is essential for the cookies to rise properly.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then mix in the pure vanilla extract until combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Fold in the Chocolate Disks

Using a spatula, gently fold in the bittersweet chocolate disks until they are evenly distributed throughout the dough.

Step 7: Chill the Dough

For the best flavor and texture, cover the dough with plastic wrap and refrigerate for at least 24 hours. This resting period allows the flour to fully hydrate and the flavors to develop.

Step 8: Preheat and Prepare for Baking

When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

Step 9: Scoop the Cookies

Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving ample space between each cookie as they will spread.

Step 10: Sprinkle with Sea Salt

Before placing the cookies in the oven, sprinkle a touch of sea salt on top of each mound of dough. This enhances the flavor and adds a delightful contrast to the sweetness.

Step 11: Bake to Perfection

Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers look slightly underbaked. They will continue to cook on the baking sheet after being removed from the oven.

Step 12: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Enjoy your freshly baked New York Times Chocolate Chip Cookies warm or at room temperature!

Year-Round Variations

• Nutty Addition: Add 1 cup of chopped walnuts or pecans for a crunchy texture.
• Mint Chocolate Chip: Replace some of the bittersweet chocolate with mint-flavored chocolate for a refreshing twist.
• Oatmeal Chocolate Chip: Fold in 1 cup of rolled oats for added chewiness and flavor.
• Seasonal Spices: Incorporate spices like cinnamon or nutmeg for a cozy seasonal flavor.

Flavor Logic

The combination of cake flour and bread flour is what makes the New York Times Chocolate Chip Cookies stand out. Cake flour creates a tender crumb, while bread flour gives the cookies structure and chewiness. The bittersweet chocolate disks melt beautifully, offering a rich flavor that complements the sweetness of the sugars. The resting period allows the dough to develop a depth of flavor that is unmatched, making each bite a delightful experience.

Freezer-Friendly Notes

You can freeze the cookie dough for later use! Simply scoop the dough onto a baking sheet and freeze until solid. Once frozen, transfer the cookie dough balls to a zip-top bag and store them in the freezer for up to three months. When you’re ready to bake, just add a couple of extra minutes to the baking time for perfectly fresh cookies.

Ask & Learn

Can I use all-purpose flour instead of cake and bread flour?

While you can use all-purpose flour, the texture of the cookies will differ. The unique blend of cake and bread flour is what gives these cookies their signature chewiness and tenderness.

How long should I chill the cookie dough?

For the best results, chill the dough for at least 24 hours. However, if you’re short on time, even a few hours can help improve the flavor and texture.

What can I do if my cookies spread too much while baking?

If your cookies spread too much, it could be due to warm dough. Make sure the dough is chilled before baking, and consider adding a bit more flour next time.

How should I store leftover cookies?

Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.

Hungry for More?

If you’ve enjoyed this New York Times Chocolate Chip Cookies recipe, you might also love exploring other delightful cookie recipes, baking tips, and sweet treats. Baking is a journey of flavors, and each recipe can bring a new experience to your kitchen. So roll up your sleeves, preheat that oven, and get ready to create something delicious!