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.
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.
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 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!
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.
What kind of Chocolate Chips should I use in this recipe?
The New York Times Chocolate Chip Cookies are:
How to make The New York Times Chocolate Chip Cookies recipe step by step?
The New York Times Chocolate Chip Cookies
- 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
- 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.