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The New York Times Chocolate Chip Cookies recipe with step by step pictures. The New York Times Chocolate Chip Cookies are outrageously delicious. Crispy on the outside, gooey on the inside.
The New York Times Chocolate Chip Cookies

I did a bad bad thing. I baked with an obscene amount of fat. These NYT Chocolate Chip Cookies have been on my list F-O-R-E-V-E-R.The New York Times Chocolate Chip Cookies

I was debating whether or not I should make these outrageously decadent cookies, but then I told myself, it’s the holiday season with plenty of people around, and this is the only time of year most people indulge, like really indulge. At the very least, I got an arm workout while preparing this batter.
The New York Times Chocolate Chip Cookies

Here are some of my favorite Christmas desserts – Levain Bakery Chocolate Chip Cookies, Cranberry Orange Cheesecake, and Cranberry Orange Bundt with White Chocolate Glaze.

The New York Times Chocolate Chip Cookies were a huge hit amongst my family and friends, there wasn’t a single person who did not like them. Perfectly crinkled, buttery, sweet, crispy on the outside, ooey-gooey on the inside with a hint of sea salt that perfectly offsets some of the sweetness.

If you’re thinking of baking cookies this Christmas, there is no question, MAKE THESE!
The New York Times Chocolate Chip Cookies

Substitutions for Cake Flour And Bread Flour

Chances are, you won’t have Cake Flour and Bread Flour on hand. Both of these ingredients are needed for this recipe to achieve the perfect cookie. Here is a substitute for both:

Cake Flour = 1 cup All-Purpose Flour minus 2 tbsp, plus 2 tbsp Cornstarch.

Bread Flour = 1 cup All-Purpose Flour, plus 1 tsp Vital Wheat Gluten.
The New York Times Chocolate Chip Cookies

What kind of Chocolate Chips should I use in this recipe?

Using quality chocolate is so important in these chocolate chip cookies. Originally, this recipe suggests using Jacques Torres bittersweet chocolate disks or Valrhona feves. Having said that, I used Ghirardelli 60% Bittersweet Chocolate Chips and they tasted amazing. Also, I used 3 cups of chocolate chips instead of 3 1/3 cups.
Lastly, make sure you use at least 60% bittersweet chocolate so the cookies are still sweet. You can use 70% bittersweet chocolate, however just note they will just be less sweet.
The New York Times Chocolate Chip Cookies (12)

The New York Times Chocolate Chip Cookies are:

Outrageously Delicious
Mouthwatering
Scrumptious
Decadent
Crispy on the outside
Gooey on the inside
Perfect for Christmas
The New York Times Chocolate Chip Cookies

How to make The New York Times Chocolate Chip Cookies recipe step by step?

The New York Times Chocolate Chip Cookies step by step

Enjoy!

5 from 4 votes

The New York Times Chocolate Chip Cookies

By: Nisha
The New York Times Chocolate Chip Cookies are outrageously delicious. Crispy on the outside, gooey on the inside.
Prep Time: 1 day 30 minutes
Cook Time: 18 minutes
Total Time: 1 day 48 minutes
Servings: 18 (5") 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 + 2 tbsp sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 3 1/3 cups dark chocolate chips, at least 60% cacao content
  • sea salt - for sprinkling over cookie dough
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Instructions 

  • Sift dry ingredients… cake flour, bread flour, baking soda, baking powder, and salt into a bowl. Set aside.
  • Cream the butter for a minute.
  • Add the sugars and cream together for 5 minutes.
  • Add the vanilla, and eggs one at a time, mixing well after each addition.
  • Add the dry ingredients in 3 batches, and mix on low speed until combined. DO NOT OVERMIX.
  • This is what you should have.
  • Add the dark chocolate and incorporate them in without breaking them. You can also use a spatula here instead of the electric mixer and get a total arm workout.
  • Here is your cookie dough.
  • Press the plastic wrap against the cookie dough and refrigerate at least 24 hours and up to 72 hours. I refrigerated my dough for 36 hours.
  • I made 3 batches and baked them on 3 separate days.
  • When you’re ready to bake, preheat the oven to 350 degrees.
  • Lightly grease a baking tray with unsalted butter.
  • Grab a generous amount of cookie dough, the size of a golf ball or 3.5-ounce mound, and roll it into a rough ball. Sprinkle lightly with sea salt. I baked 6 cookies at a time.
  • Into the oven for 18-20 minutes. I baked mine for exactly 18 minutes. Do not over bake.
  • Perfect 5” cookies. Allow them to cool slightly before indulging. Definitely need to share these babies.

Notes

* Cake Flour substitute = 1 cup All-Purpose Flour minus 2 tbsp, plus 2 tbsp Cornstarch.
** Bread Flour substitute = 1 cup All-Purpose Flour, plus 1 tsp Vital Wheat Gluten.
*** This recipe suggests using Jacques Torres bittersweet chocolate disks sold at Jacques Torres Chocolate or Valrhona feves sold at Whole Foods. I used Ghirardelli 60% Bittersweet Chocolate Chips and they tasted amazing. Also, I used 3 cups of chocolate chips instead of 3 1/3 cups.

Nutrition

Calories: 554kcal | Carbohydrates: 76g | Protein: 8g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 52mg | Sodium: 371mg | Potassium: 280mg | Fiber: 2g | Sugar: 41g | Vitamin A: 424IU | Vitamin C: 1mg | Calcium: 148mg | Iron: 1mg

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Hi, I'm Nisha!

I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Join me on this soul-searching journey as I share my love for good food, and I hope I inspire you to eat better somewhere along the way.


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5 from 4 votes

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Recipe Rating




9 Comments

  1. 5 stars
    Millionth time making these cookies.

    They are very rich and I am proud to say I eat too many in one sitting.

  2. 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!

    1. 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!!! 🙂

  3. 5 stars
    It is mouthwatering!! Looks gorgeous. Do you have to use both bread and cake flour? Or can just simply use plain flour?

    1. 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!

  4. 5 stars
    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!!!!

    1. 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. 🙂