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The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies are outrageously delicious. Crispy on the outside, gooey on the inside.
5 from 4 votes
Prep Time1 d 30 mins
Cook Time18 mins
Total Time1 d 48 mins
Course Dessert
Cuisine American
Diet Vegetarian
Servings: 18 (5") cookies
Author: mostly adapted from The New York Times


  • 2 cups minus 2 tbsp cake flour
  • 1 ⅔ cups bread flour
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 ¼ cups unsalted butter room temperature
  • 1 ¼ cups light brown sugar
  • 1 cup + 2 tbsp sugar
  • 2 eggs
  • 2 teaspoon pure vanilla extract
  • 3 ⅓ 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.


* Cake Flour substitute = 1 cup All-Purpose Flour minus 2 tbsp, plus 2 tablespoon Cornstarch.
** Bread Flour substitute = 1 cup All-Purpose Flour, plus 1 teaspoon 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 ⅓ cups.


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
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