My Favorite Chocolate Chip Cookies
I am not one to really repeat recipes in my kitchen and rarely here on MBA. However, sometimes a recipe is so incredibly good that it’s totally worth another post. These New York Times Chocolate Chip Cookies certainly fit into that category and are hands down my absolute favorite recipe for chocolate chip cookies.
If you don’t believe me, hit up your friend Google and take a looksie. These New York Times Chocolate Chip Cookies took the blogging world by storm about two years ago and immediately changed my perception of chocolate chip cookie perfection.
The method for New York Times Chocolate Chip Cookies is certainly a bit different than what most of us are used to. They do require a little planning ahead, because the ingredient list calls for bread and cake flours and they require a 24 hour chill time, but trust me, it’s so worth it!
I am certain the flour blend and long marinating time has something to do with the amazing texture of these cookies.
They’re big, dense, chocolatey, and perfectly chewy. It’s honest to goodness perfection and that’s what makes them unequivocally the best chocolate chip cookie that I have ever tasted.
Their size alone is enough to intrigue people, and after one bite you’ll see pure bliss spread across peoples’ faces and they’ll be begging you for the recipe.
This is one recipe that I don’t recommend messing with the first time you try them. Don’t be tempted to toss in anything fancy schmancy (aside from good chocolate), just leave the recipe as is your first time around, and I promise you’ll be in love with them.
Looking for more Chocolate Chip Cookie recipes?
White Chocolate Chip Pistachio Cookies from Good Life Eats
Levain Bakery Chocolate Chip-Walnut Cookies from Bluebonnets and Brownies
Chocolate Chip Cookies from I Am Baker
Browned Butter Triple Chocolate Chunk Cookies from Under the High Chair
Chocolate Chip Peanut Butter Doozies from Add A Pinch[/donotprint]
New York Times Chocolate Chip Cookies
Yield: 1 1/2 dozen 5-inch cookies
Total Time: 45 minutes, plus at least 24 hours chilling
Ingredients:
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet disks or fèves, at least 60 percent cacao content (see note below)
- Sea salt (sometimes I add this, sometimes, I don't)
Directions:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Notes:
- For regular sized cookies, use a heaping tablespoon and bake for approximately 12 minutes.
- I have used regular chocolate chips in this recipe and they turn out just fine. Nestle recently released Dark Chocolate Morsels that work beautifully in this recipe.
- I have baked these before the full 24 hour chill time and they simply just aren't as good.
- Check out Katie's tip on How to Freeze Cookie Dough.
These are my absolute FAVORITE, too!!!! I can’t eat another chocolate chip cookie now – call me a cookie snob, but these have changed my perception of chocolate chip cookies. The are just SO good. Yours look absolutely scrumptious.
I’ve made these cookies a few times with and without the waiting time and didn’t notice a difference in the texture of the cookies. The flavors deepened a bit more each day, but there were good before and after the wait time. I love how your cookies look.
Keep meaning to try this recipe. Have you tried these with brown butter before?
Looks heavenly! A recipe that calls for cake flour usually turns me off (just because I don’t know where to get it), but I might have to make an exception for this one. :)
I think I found mine at Wal-Mart. Just look in the cake mix/flour section.
Pinned it! I have a new obsession with cookies with cake flour!
Wow! These really are tasty! I baked just a couple before the 24hr chilling, just to test them of course, and the flavor is realllly nice! They didn’t rise and look all pretty like in the picture here posted, probably b/c they weren’t chilled. Going to pop the rest in now and see the results.
Thanks for sharing a great tasting recipe! I looove cookies :)
These cookies were really good; however, I’m not sure if they were worth the extra hassle of waiting 24 hours to bake them. I have two other chocolate chip cookie recipes that are my trusty sidekicks, and I found them equally comparable to these. If anything, I almost like them better that the NYT Cookies. I found the NYT CC Cookies to have a subtle flavor similar to that of store bought cookies, and that is a huge flavor no-no in my cookie world. So, delicious as they were, I’m not sure if I’ll take the time to make these again.
Heidi,
I would love to try the two recipes that you think are better than the NYT cookie recipe. Would you consider sharing them? If so please email me. Thanks,
Honey
I would also love to know the recipes you say are better than the NYT cc cookies. Please e-mail me as soon as you get a chance.
did you ever get a response for your request for the two chocolate chip cookie recipes per your request on My Baking
Addiction?
I have never wavered from my tried and true recipe – but with all the rave reviews, I am going to have to give these a try.
THE best chocolate chip cookie I’ve ever put in my mouth…and I’ve put a lot of CC cookies in my mouth in my time!
Karen–
Woo-Hoo!!! So glad you like them!
–Jamie
I baked these tonight. Definitely worth the chill time. I thought they were going to be salty after tasting the dough. They were not. I used the Nestle dark chocolate morsels you recommended. My husband said “Wow!” The only problem I had was that one cookie decided to run off the cookie sheet. So it wasn’t perfect, had to hide the evidence. I really like the Levain copy cat recipe you posted too. I must have an addiction to big cookies. Thanks for another great recipe, I really enjoy your blog.
So I did my own taste test between these and the big chocolate chip cookies from your site. I posted a note on Facebook and tagged you in it. I can’t figure out how to link the note on here, but you should be able to check it out since you are tagged. It was a lot of fun to make so many cookies. Thanks for the recipes!
These are such good chocolate chip cookies :) Can’t believe I would ever say that, since I normally do not like choc chip cookies! I would never use Nestle chips in anything – they have a waxy taste/consistency – only use ghiradelli or buy a block of good quality chocolate to chop – it is well worth the extra $$ it costs because the taste is beyond compare.
absolutely fabulous cookies.I’m always a bit weary of recipes.. even with good ratings.. but the 24 hour wait was worth it. I have never tasted better chocolate cookies – and I am sure proud that I – being an early baker was able to make them perfect- 10 stars!!!
I just made these and they are delicious! My cookies came out very flat, unlike your photo. Any suggestions on getting a little thicker cookie? Thanks for sharing this recipe!
Have you had any success doubling this recipe? 6 or 12 cookies seems far to little for my liking :)
Nicolette-
The yield is based upon a really big cookie. If you want regular sized cookies, you’ll end up with many more. Hope this helps.
-Jamie
I make these cookies all the time, and they are absolutely amazing. Everyone I know requests these cookies from me. My only problem is that the next day they are all dried up. No longer moist or chewy. I keep them in an air tight container so I don’t know what the problem is.
THESE ARE BY FAR THE BEST COOKIES EVER. i had been searching, and searching, and searching for the perfect chocolate chip cookie recipe for as long as i could remember and i loveee soft cookies with a crispy edge and gooey middle. these fit that description perfectly. they are not whatsoever cake-like (what i hate) and beyond amazing in looks and taste. i suggest anyone looking to bake the best cookies ever, and possibly gain 20 lbs in the next day try these babies.
Omg, these cookies are amazing!! Definitely the best I’ve ever tasted, and they came out perfectly. I did run into a similar problem like Elda’s: a couple of days after I baked them, the cookies were slightly crumbly (but still delicious) even though I kept them sealed tightly in a plastic bag. Not sure what I did wrong, but if anyone could offer tips/suggestions for next time, that would be great! (I used precise measurements, made sure to cream the butter and sugars very well for 5 mins, I doubled checked my baking soda with some vinegar to make sure it was still good, and baked my cookies on cookie sheets lined with parchment. I did have to adjust the baking time to lower than 18-20 mins, as my oven runs a bit hot, so I just kept an eye on them until they were golden brown.)
Place a piece of white bread in the container. it will keep the cookies moist
I love, love, love these cookies and I’m not a chocolate lover. I was also in love with the appearance being that I am a freak for pretty looking eats…lol I used chocolate disks from Jacques Torres with a 70% cocoa content and the ooey gooey goodness of the melted chocolate was a crowd pleaser!
Thanks for this recipe! I made them and they were great. Just curious, why refrigerate for 24 hours?
I followed the directions to the letter. However my cookies dont come out like the picture. The taste is fine but the cookies get uneatable after 2minutes. They become extremely hard and at no point are soft or chewy. Help.
Im using ‘Better for Bread’ Bread flour. Is that ok?
Trevor-
I’m sorry these didn’t turn out for you, it’s odd that they become inedible after a couple of minutes. I am guessing it has something to do with the flour or baking time. I typically use King Arthur Flour Bread Flour and have never had anything but stellar results with this recipe.
-Jamie
I know this is way old, but your cookie sounds totally overbaked. cookies should look kinda fluffy and slightly ‘wet’ when they’re ready to be taken out of the oven, and *typically* the fluff goes down to a gooey cookie once they’re cool. the only goldening should be on the edges, not really on the top of the cookie. if you look at her pic, you can see the edges are darker, and there happens to be one “golden” spot on the top of the cookie, but otherwise the top is light. hope this helps you in the future. for whatever reason, I find bake times for cookies to always be too long.
Dang, these cookies look delicious!!! I can’t wait to try them at home… :)
Hi there, I love your recipes! And the pictures look amazing, I only just recently came across your site and I’ve been looking at it daily!
I was just wondering, I live in Australia and we don’t have cake flour? Is it something like self-raising flour? Or do I use plain flour and add corn starch?
*ALSO, so I just used plain flour + corn starch.
I have refrigerated my dough. The thing is,I don’t know whether it’ll taste alright because it’s REALLY brown (There’s more brown sugar than white sugar right?)and I halved the recipe, and I mean it doesn’t taste like the normal cookie dough that’s light and creamy? What should I do? Or is it meant to be like that?
*hi sorry I’ve posted twice, but I made these cookies and they turned out rather quite flat? How do I make it more thick?
I’d try buying new baking soda and powder. Once opened, the date on the packaging doesn’t apply. An open container lasts about 4 months. I followed the recipe and they turned out perfect.
I followed the recipe exactly, and they were perfection!!!! I gave some to my kids’ teachers and some co-workers and all agreed they truly are the best chocolate chip cookie. A friend asked me to put them on a stick for her daughter’s graduation party. I may have to make them smaller for the stick. Thanks for posting. It’s a keeper recipe for sure.
At what temperature should I bake these wonderful cookies?
The recipe box below will give you all the details, so definitely check that out. These cookies bake at 350 degrees F. Have a great day.
-Jamie
After baking the cookies they came out a bit pooffy unlike the picture.is that the way it,should be? I used an ice cream scoop to scoop them in by the way.
Me-
Poofy? Did they not flatten out a bit after cooling? I have made this recipe over 20 times and have never experienced them poofing up. Sorry I am not more of help on this topic – did they taste good? I sure hop they did.
-Jamie
These cookies look really good……i’ve been trying to find the perfect “go-to” recipe, and i think i may have just found it! :>)
Jamie is the recipe you included the official recipe from New York Times or were any adaptions made? I have this bookmarked for my holiday baking and just want to make extra sure. Big hugs to you! XO
Hi! Should I bake the cookies when the cookie dough is still cold or I should bake them when it is at room temp? Thanks!
I am baking 400 of these for a fundraiser.. They are by far the best cookies ever..
Has anyone tried to freeze them, or do you think an airtight container for 6 days would be ok? I was trying to plan ahead, but we may just have to bake 2 days ahead.
I made the dough 2 days ago and baked four cookies today. They were delicious and exactly as I expected a chocolate chip cookie to be. This recipe elevates the home chocolate chip cookie experience to the bakery chocolate chip cookie experience. I have heard the longevity of this cookie is not long. I ate two of the cookies and will put the other two in an air tight tin and will see how they hold up to several days of being in the tin. This recipe has become the one I am going to use from now on!
Kirstin-
I am so glad to hear you enjoyed the recipe – it still remains my fave. In fact, I just whipped up a batch today with some fun new mix-ins. They definitely don’t last super long – maybe 2 days at best. I hope that helps. Thanks for stopping by – have a great day.
-Jamie
These look and sound crazy good!
Asmita-
Thank you so much! Please stop back if you make them and let us know how you liked the recipe! Have a great day!
-Jamie
I actually have made these cookies MANY times before and they are the absolute BEST! However, I let my dough sit in the fridge for 72 hours! The original recipe from NYT suggests this. I know it’s a hassle waiting 3 days before you can bake but the results speak for themselves! I am actually making a batch of dough tonight!
Jessica-
That’s great to hear, so happy that you enjoy the recipe. Have a wonderful day and happy new year!
-Jamie
I’ve reached the 24hr mark of chilling the dough and am anxiously waiting to bake them. Do I scoop the dough cold straight out of the fridge or do I need to take out the dough a certain amount of time before baking to take the chill off? Thank you!
Theresa-
I let it sit for a bit at room temperature, otherwise scooping the dough can be quite the workout. :)
-Jamie
hello… I wanna try your cookies.. I would like to know what is cake flour n bread flour… 2cups cake flour minus tablespoon.. what does that mean.. can u please explain it a little clear..
Mubeena-
You can find cake flour and bread flour in the flour aisle of your local grocer. When measuring the cup of flour, simply remove 2 tablespoons from the cup before adding it to the dough.
-Jamie
Tankew for ur reply.. but we have only cake flour /(maida) here in India . so wat should I do … and how many cups to add .. do I need to add anything instead of bread flour..
So happy with these! How do you store them when not eating them all the first day, on the rare chance there are any left :)
I have been searching all my life *sheds a tear* for a cookie recipe like this. I love how the course salt “pops” in your mouth here and there. Thank you so much for sharing.
Have you ever frozen this dough for future use and if so how long did it last in the freezer? I can’t wait to try these!
I definitely have frozen this dough, and it’s never lasted longer than a month because we eat it all – but should be okay in the freezer for at least 2 months.
– Jamie
Where would I find the chocolate discs or leves? Thanks!
Rhonda-
You can find them online or at Williams Sonoma; however, any high quality chocolate chips will work just fine.
Jamie
Is it ok to double the recipe? Can’t wait to try these out!
Thanks!
Rhonda-
Doubling the recipe is just fine! Please stop back and let us know your experience in making the cookies. Have a great day and thanks so much for following MBA!
-Jamie
This recipe was a HUGE hit and I will for sure be using it again. Thank you and thank you for responding to my questions- I really appreciate that a lot! ;)
Rhonda-
That’s fantastic to hear! Have a great day!
-Jamie
Great recipe.
Have you considered using Grams… It would make the recipe easier to read and execute..
Wow! Tried these today for the first time and they are awesome! I’ve heard so much about the NYC times recipe and they lived up to it!
I’m thinking about using this recipe for presents, do you know approximately how many regular sized cookies this recipe would make? Thanks in advance!
Elizabeth-
You should get about 3 dozen or so regular size cookies. I hope this helps.
Jamie
hi! can’t wait to try these. though i do not have a mixer, do you think ill get by with doing everything by hand?
Hi Terry, it will be hard work, but you can do it by hand!
– Jamie
Hi! Thanks for this recipe, it looks delicious! However me being French using cups is an heresy, especially when it comes to butter :p What do you reckon it gives you in ounces? And are you talking in US Cups or metric Cups?
Cheers for the infos! :)
I use US cups and 1 1/2 cups of butter would be 12 ounces. Thanks for stopping by.
-Jamie
Hi! I have a question : do you flatten the cookies out a little bit or leave them in the half ball shape?
thank you! :-)
Hi Tram,
I don’t flatten the cookies. This is how they bake up from the dough ball shape.
– Jamie
This made it to my most favorite chocolate chip cookie! I used to have a go-to recipe but this one out ran it. So thankful I came across your recipe, now I am a follower. I posted it in my blog you may check it out.
Thank you so much!
You’re welcome, Laine! I love this recipe, too. Thank you for the mention!
I baked them and the taste is so good but they did not rise at all. They were totally flat why is that?
Hi, Yanina! I’m sorry the cookies came out flat. Here are a few things that could make this happen: expired/old baking powder, not chilling the dough long enough (24 to 72 hours), the pan was too warm. I hope this helps!