Name: New York Times Chocolate Chip Cookies
Prep time: 25 min
Cook time: 20 min
Total time: PT-492174H2M54S
Cuisine: American
Ingredients: 2 cups minus 2 tablespoons cake flour; 1⅔ cups bread flour; 1¼ teaspoons baking soda; 1½ teaspoons baking powder; 1½ teaspoons coarse salt; 1¼ cups unsalted butter, room temperature; 1¼ cups light brown sugar; 1 cup plus 2 tablespoons granulated sugar; 2 large eggs; 2 teaspoons natural vanilla extract; 1¼ pounds bittersweet chocolate disks or fèves (at least 60% cacao); Sea salt, for sprinkling

I make these New York Times Chocolate Chip Cookies when I want bakery-style cookies with crisp edges, soft centers, and deep caramelized flavor. The long chilling time transforms the dough into something truly special, creating rich, complex notes and a perfect chewy texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups minus 2 tablespoons cake flour

1⅔ cups bread flour

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons coarse salt

1¼ cups unsalted butter, room temperature

1¼ cups light brown sugar

1 cup plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1¼ pounds bittersweet chocolate disks or fèves (at least 60% cacao)

Sea salt, for sprinkling

Directions

I start by whisking together the cake flour, bread flour, baking soda, baking powder, and salt in a bowl, then I set the mixture aside.

Next, I cream the butter with both sugars in a stand mixer fitted with a paddle attachment. I mix for about 5 minutes until the mixture becomes very light and fluffy.

I add the eggs one at a time, mixing well after each addition, then I stir in the vanilla extract.

I reduce the mixer speed to low and gradually add the dry ingredients. I mix just until combined, being careful not to overwork the dough.

I gently fold in the chocolate pieces, making sure they are evenly distributed.

I press plastic wrap directly against the dough and refrigerate it for at least 24 hours and up to 72 hours. I find that this chilling time is essential for developing flavor and texture.

When I am ready to bake, I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

I scoop 3½-ounce mounds of dough, about the size of a generous golf ball, and place them 2 to 3 inches apart on the prepared sheet. I lightly sprinkle sea salt on top.

I bake the cookies for 18 to 20 minutes, until they are golden brown but still soft in the center. I let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.

Servings and Timing

This recipe yields about 18 large cookies.

Preparation time: 25 minutes

Chilling time: 24 to 72 hours

Baking time: 18 to 20 minutes

Total active time: About 45 minutes (plus chilling)

Variations

I sometimes substitute semi-sweet chocolate chips for bittersweet chocolate if I want a slightly sweeter cookie.

I like adding chopped toasted walnuts or pecans for extra crunch.

When I want a deeper caramel flavor, I replace a small portion of the granulated sugar with dark brown sugar.

For a more intense chocolate experience, I mix in a combination of chocolate chunks and disks.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 3 days.

If I want to keep them longer, I freeze the baked cookies for up to 2 months. I also freeze portioned dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time.

To reheat, I warm a cookie in a 300°F oven for about 5 minutes or microwave it for about 10 seconds to restore its gooey center.

FAQs

Why is the chilling time so important?

I find that chilling allows the flour to fully hydrate and the flavors to deepen. It also helps the cookies bake up thicker and chewier.

Can I skip the cake flour?

I prefer using both cake and bread flour for the signature texture, but if I must substitute, I use all-purpose flour. The texture will be slightly different but still delicious.

Why are my cookies spreading too much?

I make sure the dough is well chilled before baking. If the butter is too warm or the dough is not rested long enough, the cookies may spread more than expected.

Can I make smaller cookies?

I can absolutely make smaller cookies. I simply reduce the scoop size and shorten the baking time by a few minutes.

Do I really need to sprinkle sea salt on top?

I personally never skip the sea salt. I find that it enhances the chocolate flavor and balances the sweetness perfectly.

Conclusion

I consider these New York Times Chocolate Chip Cookies one of the best chocolate chip cookie recipes I can make at home. The long chill may require patience, but I always find the reward worth it. The texture, flavor, and size make these cookies truly bakery-worthy, and I love serving them whenever I want to impress family and friends.

📖 Recipe: