The New York Times Chocolate Chip Cookies
The New York Times Chocolate Chip Cookies are 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 chocolate chip cookie.
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 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
This recipe was first published on December 20, 2016, and has since been updated and retested with better ingredients and images.
- 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.
Nutrition
Calories: 567kcal | Carbohydrates: 73g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 52mg | Sodium: 321mg | Potassium: 70mg | Fiber: 5g | Sugar: 39g | Vitamin A: 421IU | Calcium: 45mg | Iron: 1mg