Tuesday, February 5, 2013

The New York Times Chocolate Chip Cookies

There is nothing quite like a perfect chocolate chip cookie. Crisp and firm on the outside with a chewy, melty, chocolatey center. The recipe on the back of Nestle Toll House chocolate chips was always an easy pleaser, but the results never quite lived up to my chocolate chip cookie criteria. I feel like I have spent years looking for such a recipe and I can now say that 2013 has been THE YEAR. The New York Times Chocolate Chip Cookies are officially the BEST EVER. 

I have had this recipe on my must-bake list for quite some time now as these chocolate chip cookies have the reputation of being quite famous. Well, let me just say that they are as heavenly as I hoped they would be. Plus so much more.

This recipe sets itself apart by combining cake flour and bread flour, over a pound of rich, dark chocolate chips and a resting time for the dough of 24-36 hours. But the real punch, in my opinion, is the sprinkle of sea salt added to the top of each cookie right before baking. 

For purposes of testing, Mark and I dug into the dough the night I mixed it up and baked two cookies. They were exceptional, indeed, but letting the dough sit for almost 36 hours resulted in something even tastier. 

I don't think I'll ever be able to involve myself with another chocolate chip cookie besides this one.

The New York Times Chocolate Chip Cookies
recipe from The New York Times, adapted from Jaques Torres

2 cups minus 2 Tbsp. cake flour
1 2/3 cup bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. sea salt
2 1/2 sticks unsalted butter (1 1/4 cups)
1 1/4 cups light brown sugar
1 cup plus 2 Tbsp. granulated sugar
2 large eggs
2 tsp. natural vanilla extract
1 1/4 pounds dark chocolate chips
Sea salt

Sift flours, baking soda and baking powder into a bowl. Set aside.

Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined, 5 to 10 seconds. Drop chocolate chips in and incorporate without breaking them. Press plastic wrap against dough and refrigerate for 24-36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or nonstick baking mat and set aside.

Scoop six 3.5 oz. mounds (about the size of a generous golf ball) of dough onto the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18-20 minutes. Transfer sheet to a wire rack and cool for 10 minutes, then slip cookies onto another rack and let cool completely.



  1. These look delicious! I can't wait to try them!

  2. Our favorite cookie! Though I'm never able to let the batter sit overnight without baking a few first :)