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The New York Times Chocolate Chip Cookies are made with Valrhona chocolate feves, outrageously delicious, and a labor of love. They’re crispy on the edges, gooey in the center, and absolutely worth the wait. This dough is refrigerated for up to 72 hours (or less if you can’t wait) for the perfect cookie.
One reader commented:
★★★★★
“Millionth time making these cookies. They are very rich, and I am proud to say I eat too many in one sitting.”
– MK
New York Times Chocolate Chip Cookies
These New York Times Chocolate Chip Cookies have been on my list F-O-R-E-V-E-R, and I finally gave in. I debated making these outrageously decadent cookies, but then reminded myself—it’s the holiday season, the one time of year when people truly indulge. With plenty of friends and family around, it felt like the perfect excuse (and yes, I definitely got an arm workout mixing this dough).
I had 18 people try these cookies, and every single person loved them—including my son. That alone says everything. One cookie can easily be shared amongst two people – they’re very indulgent.
These cookies are perfectly crinkled, buttery, and sweet, with crispy edges and an ooey-gooey center. A sprinkle of sea salt balances the sweetness just right and takes them completely over the top.
If you’re baking cookies this Christmas, there’s no question—make these. And if you’re planning a full cookie spread, don’t miss my Levain Bakery Dark Chocolate Chocolate Chip Cookies, Levain Bakery Chocolate Chip Walnut Cookies, or these festive Red Velvet Cookies—all reader favorites.
Ingredients You’ll Need
- Cake Flour – You need cake flour for this recipe to achieve a softer, more tender cookie. If you don’t have cake flour, here is a substitute:
Cake Flour Substitute = 1 cup All-Purpose Flour minus 2 tbsp, plus 2 tbsp Cornstarch. - Bread Flour – You need bread flour for this recipe, which results in chewier cookies. You can easily find bread flour at Whole Foods, but if you can’t, here is a substitute:
Bread Flour Substitute = 1 cup All-Purpose Flour, plus 1 tsp Vital Wheat Gluten. - Chocolate Feves/Disks – Jacques Torres chocolate disks or Valrhona chocolate feves are recommended for this recipe. Jacques Torres disks can be found on Amazon. I used Valrhona chocolate, which is among the highest-quality chocolates. Valrhona chocolate disks are available at Whole Foods and also on Amazon. They are expensive, but totally worth the cost. I recommend using dark chocolate for less-sweet cookies. Additionally, I roughly chopped the feves.
Other Chocolate Brand Substitutes: Alternatively, you may use Ghirardelli or Guittard dark chocolate. I’ve tested this recipe with Ghirardelli dark chocolate chips, and they were excellent too. - Unsalted Butter – Use good-quality butter for this recipe. I recommend Kerrygold Unsalted, which is excellent. I’ve tested this with Whole Foods organic unsalted butter, and the results differ. Please stick with Kerrygold.
*See the recipe card below for full information on ingredients and quantities.*
Modifications I Made
This is the original New York Times Chocolate Chip Cookie recipe. Here are the modifications I made:
- Sugar – I don’t like my desserts overly sweet, but you need sugar in this cookie for the cookie to spread. With that said, I did cut down on the sugar by 2 tablespoons.
- Chocolate – This recipe calls for 3 1/3 cups of chocolate, I used 3 cups of chocolate. Additionally, I used dark chocolate for a less sweet cookie.
How to Make New York Times Chocolate Chip Cookies
Sift Flour & Cream Butter Sugar
Step 1. In a large bowl, sift cake flour, bread flour, baking soda, baking powder, and salt.
Step 2. In another large bowl, combine room temperature butter, sugar, and light brown sugar.
Step 3. Use an electric mixer to cream the butter and sugar for 5 minutes, until light and fluffy.
Step 4. This is how your creamed mixture should look.
Add Eggs & Vanilla
Step 5. Add each egg one at a time, along with vanilla. Mix well after each addition.
Step 6. This is how the batter should look after the eggs and vanilla have been added.
Roughly Chop Valrhona Chocolate
Step 7. I used Valrhona dark chocolate feves in this recipe.
Step 8. I roughly chopped the feves. Each one can be chopped into four pieces. Set aside.
Add Dry Ingredients & Chocolate
Step 9. Add the flour mixture in 2 batches.
Step 10. Gently mix the flour into the cookie dough until just combined. Do not overmix.
Step 11. Cookie dough batter is ready.
Step 12. Add chocolate.
Fold Chocolate into Cookie Dough Batter
Step 13. Fold the chocolate into the cookie dough batter. This part is an arm workout. Try not to break the chocolate pieces.
Step 14. Your chocolate chip cookie dough batter is ready.
Wrap & Refrigerate Cookie Dough Batter
Step 15. Add 1/3 of the cookie dough batter to a plastic wrap and shape it into a log. Wrap each log of cookie dough.
Step 16. You should have a total of 3 logs of cookie dough. Refrigerate for 72 hours.
Preheat Oven, Weigh Cookie Dough & Bake
Step 17. Preheat the oven to 350 degrees Fahrenheit. Measure 3 1/2 ounces of cookie dough on a weighing scale.
Step 18. Form a cookie dough ball.
Step 19. Place the cookie dough on a greased baking tray. Flatten slightly. Add a pinch of sea salt over each cookie.
Step 20. Bake for 18-20 minutes, until golden brown. I baked mine for 18 minutes to avoid overbaked cookies. Enjoy warm!
Tips for the BEST Cookies
- Refrigerate Cookie Dough – You must refrigerate the dough for 72 hours for the best results. With that said, I have baked these cookies after 24 and 48 hours and have had excellent results too.
- Good Quality Chocolate – It is recommended to use Valrhona chocolate feves or Jacques Torres chocolate disks for this recipe. I’ve used Valrhona chocolate feves that I found at Whole Foods. Alternatively, you can use Ghirardelli (which I’ve tested before) or Guittard.
- Sea Salt – I highly recommend using sea salt, as it balances the sweetness in this recipe.
- Weigh Cookie Dough – For the best results, weigh 3.5 ounces of cookie dough so you end up with the perfect 5-inch cookie. You’ll need a measuring scale for this.
- Bake Cookies in the Oven (not toaster oven) – I’ve tested baking these in the toaster oven, and the cookies were darker on top and didn’t spread as evenly. I highly recommend using an oven for the best results.
Freeze Cookie Dough
If you plan to freeze your cookie dough, I recommend measuring out 3.5 ounces and wrapping each portion individually in plastic wrap. Freeze the cookie dough balls and bake them when you feel like having a cookie.
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
The New York Times Chocolate Chip Cookies
INGREDIENTS
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 1 1/4 cups unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 1 cup sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 3 cups Valrhona dark chocolate feves, roughly chopped, at least 60% cacao content
- pinch of sea salt, for sprinkling over cookie dough
INSTRUCTIONS
- Sift Flour & Cream Butter + Sugar. In a large bowl, sift together cake flour, bread flour, baking soda, baking powder, and salt. In a separate bowl, combine the room-temperature butter, granulated sugar, and light brown sugar. Using an electric mixer, cream the butter and sugars for about 5 minutes, until light and fluffy.
- Add Eggs & Vanilla. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated.
- Chop Chocolate. Roughly chop the Valrhona dark chocolate fèves into large chunks (about four pieces per fève). Set aside.
- Add Dry Ingredients & Chocolate. Add the sifted flour mixture to the dough in two batches, gently mixing until just combined. Do not overmix. Add the chopped chocolate.
- Fold Chocolate into Dough. Using a spatula, gently fold the chocolate into the cookie dough, being careful not to break the chocolate pieces.
- Wrap & Refrigerate Dough. Divide the cookie dough into three portions and place each portion on plastic wrap. Shape into logs, wrap tightly, and refrigerate for 72 hours (or less if needed).
- Bake Cookies. Preheat the oven to 350°F. Weigh out 3½ ounces of cookie dough and roll into a ball. Place on a greased baking sheet, flatten slightly, and sprinkle with flaky sea salt. Bake for 18–20 minutes, until golden brown. Enjoy warm.
NOTES
- Refrigerate Cookie Dough – You must refrigerate the dough for 72 hours for the best results. With that said, I have baked these cookies after 24 and 48 hours and have had excellent results too.
- Good Quality Chocolate – It is recommended to use Valrhona chocolate feves or Jacques Torres chocolate disks for this recipe. I’ve used Valrhona chocolate feves that I found at Whole Foods. Alternatively, you can use Ghirardelli (which I’ve tested before) or Guittard.
- Sea Salt – I highly recommend using sea salt, as it balances the sweetness in this recipe.
- Weigh Cookie Dough – For the best results, weigh 3.5 ounces of cookie dough so you end up with the perfect 5-inch cookie. You’ll need a measuring scale for this.
- Bake Cookies in the Oven (not toaster oven) – I’ve tested baking these in the toaster oven, and the cookies were darker on top and didn’t spread as evenly. I highly recommend using an oven for the best results.
- Share Cookies – One cookie can be shared between 2 people. They’re indulgent.
Millionth time making these cookies.
They are very rich and I am proud to say I eat too many in one sitting.
That’s been on my list forever, too. But I always end up making another recipe with smaller cookies. I might have to do this in 2017 🙂 Enjoy the rest of the holiday season!
Thanks so much! You can totally half the recipe and make these, but definitely need to share. I was only able to eat a quarter of the huge cookie at a time. Very rich. Happy Holidays!!! 🙂
OMG These look amazing!!!!
Thanks Kamana, you surely can afford to eat more than one! Sinful! 🙂
It is mouthwatering!! Looks gorgeous. Do you have to use both bread and cake flour? Or can just simply use plain flour?
Hello. Thank you. The recipe suggests using both bread flour and cake flour. Bread Flour has more gluten (protein) and has 14%-16% protein content. Cake Flour has less protein content – 7%-8%. I have provided substitutions in my Notes section since I was unable to find Bread Flour. I’m sure you can use regular AP flour, and it would make very little difference, but again, I haven’t tried it. 🙂 You can easily find cornstarch, so you can make Cake Flour. For Bread Flour, you may have a hard time finding Vital Wheat Gluten. Hope this helps!
OH MY LORD- why am I not with you this season!! These look divine and I would have happily helped you eat through them! Gorgeous pics too Nisha- way to do this recipe justice!!!!
Haha… yeah, these cookies were pretty awesome, but believe it or not, I could barely even eat a full cookie, they are SO rich! I ate like 1 cookie over a course of 3 days. Thanks so much K.. means so much! Hope you’re doing well. 🙂