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My Favorite Chocolate Chip Cookies

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My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I am yet to try a better cookie!

My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I am yet to try a better cookie!

There are a few things I’m known for amongst family and friends.

Cheesecake ranks pretty high on the list and so does my homemade lasagna, but these chocolate chip cookies are probably number 1.

In my opinion, they are second to none. I’ve put these cookies head-to-head with local bakeries and I honestly, I just haven’t found a better chocolate chip cookie.

The best, chewiest chocolate chip cookies come from the New York Times chocolate chip cookie recipe.

In fact, I love them so much, they’re pretty much the only base recipe I use. If I’m feeling something other than chocolate chips, I’ll just toss in a few add-ins to give them a little twist.

I’ve done Caramel Coconut Chocolate Chip Cookies, Chocolate Chip S’mores Cookies, Salted Caramel Chocolate Chocolate Chip Cookies, Dark Chocolate Chip Pecan Cookies and even a Pistachio-Pomegranate version.

I wasn’t kidding, these are my fave!

Whip up a batch of the chewiest, best chocolate chip cookies with my favorite chocolate chip cookie recipe!

NEW YORK TIMES CHOCOLATE CHIP COOKIES

While I have a small handful of recipes – such as Doctored Cake Mix and Easy Crockpot Pulled Pork – that I repeat in my kitchen, I’m not really one to repeat recipes very often.

However, sometimes a recipe is so incredibly good that I can’t help but make it over and over again. As you can guess by my ode to them already, these New York Times chocolate chip cookies certainly fit into that category.

Chocolate chip cookies that are huge, chewy, and perfectly delicious are within your grasp with the New York Times chocolate chip cookie recipe

Now, this recipe for my favorite chocolate chip cookies is far from a new one. They took the blogging world by storm several years ago. As soon as I tried them, my idea of chocolate chip cookie perfection forever changed.

This New York Times chocolate chip cookie recipe makes my favorite chocolate chip cookies. They'll become your favorite, too!

24 HOUR CHOCOLATE CHIP COOKIES

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.

Chocolate chip cookies that are huge, chewy, and perfectly delicious are within your grasp with the New York Times chocolate chip cookie recipe

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.

New York Times chocolate chip cookies (aka my favorite chocolate chip cookies) are perfect with a cup of coffee

HOW TO MAKE MY FAVORITE CHOCOLATE CHIP COOKIES

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.

Making the dough for these New York Times chocolate chip cookies is pretty straightforward, aside from using two different types of flour instead of one.

Don't forget to use the best chocolate when you make my favorite chocolate chip cookies. It makes a real difference in this New York Times recipe!

Once the dough is made, go ahead and wrap it in plastic wrap and refrigerate it for at least 24 hours or up to 72 hours. And yes, this is mandatory! I have tried baking these cookies before that 24-hour mark and they simply were not as good.

If you want to freeze the cookie dough, you can do so now or go ahead and bake the cookies.

A 24-hour resting period makes all the difference in this New York Times chocolate chip cookie recipe.

Scoop golf-ball-sized mounds of dough onto prepared baking sheets. Because the cookies are so large, only put 6 cookies per baking sheet.

If you like, you can sprinkle the dough balls lightly with sea salt just before baking. I don’t always do this, but it will make for a really nice flavor against the good chocolate.

My favorite chocolate chip cookies are best when made nice and big

One of the nice things about this recipe is that, since the dough keeps for up to 72 hours in the refrigerator, you can bake a few each day if you want your cookies to be fresh from the oven.

Although, I doubt the dough will last very long after you taste your first New York Times chocolate chip cookie! At least, it never does around our house.

You'll never want to make any other cookie recipe after trying the New York Times chocolate chip cookies. They're my favorite chocolate chip cookie recipe!

Freshly baked chocolate chip cookie broken in half on a white surface

New York Times Chocolate Chip Cookies

Yield: 1 1/2 dozen 5-inch cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 1 day
Total Time: 1 day 40 minutes

My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I am yet to try a better cookie!

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)

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. 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.
  3. When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. 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 smaller cookies, use a heaping tablespoon and bake for 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.

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Nutrition Information
Yield 18 Serving Size 1 cookie
Amount Per Serving Calories 188Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 21mgSodium 348mgCarbohydrates 34gFiber 5gSugar 14gProtein 6g

Did you make this recipe?

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M

Tuesday 4th of October 2022

Do you use softened butter or melted butter?

Dave

Saturday 17th of September 2022

Any suggestions what to do for high altitude? Without changing the recipe the cookies are very crunchy. I’ve increase the brown sugar to 9oz and sugar to 8oz and added a tbl of water. The result is a moist cookie that has a floury taste.

I used to make these a low altitude and they were amazing. Now I’m at 7000ft and they just don’t work.

Jamie

Monday 19th of September 2022

Hi Dave – I don't have any experience with high-altitude baking, but hopefully someone else will be able to chime in and help. Happy baking! Jamie

Alma Schneider

Friday 12th of August 2022

I've been baking these for years to rave reviews. Be sure to take the dough out of the frig long enough before baking for it to come to room temp so it's easy to scoop out, or make it into balls before putting it into the frig to chill for 24-72 hours. Then you'll have no problem at baking time. Also, I make them at 2 oz-2 1/2 size and they are a perfect generous but not too generous size.

Jamie

Thursday 18th of August 2022

So glad you enjoy this recipe, Alma! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie

Aleena Saad

Thursday 23rd of June 2022

Tried these cookies the texture is nice on them but they are tooo sweet for my household... any tips on how to reduce sugar?

Jamie

Monday 27th of June 2022

Hi there – I have not made this adjustment so I can't speak to what you'd need to do. Perhaps someone else has tried it and will be able to lend a hand. -Jamie

Sioux

Wednesday 27th of April 2022

This is a cookie recipe for adults. I like to bake so I always have pastry, bread, and other types of flour on hand. I used lots of chocolate. I like using the Ghirardelli Grand sized semi-sweet chocolate chips, and I also added a bag of Ghirardelli 60% cacao chips. I also prefer to weigh my ingredients, because I think it makes a big difference in your results. I don’t think this is an overly sweet recipe which is why I called it more of an adult cookie. Plus with the addition of sea salt, it cuts the sugar even more. I roll this dough into 2 separate logs and refrigerate for at least 24 hours. Then I typically cut good size pieces (2 oz) and mold them to be more of a perfect circle and slighted press down for an even surface. They usually turn out fairly uniform and look so nice on a big platter. Although most people probably like a gooey, warm chocolate chip cookie, these honestly taste better to me the next day after the flavors have melded together. I let them cool and place into large Ziplock bags carefully. A couple of tips I have are to use your oven on convection at 25 degrees lower if that’s an option. Also turn the trays midway between baking and use lighter sheets if you don’t like dark cookies. Another thing I do is when I turn them, I go from a lower rack to a higher rack. The lower rack is closer to the heat element which sets the bottom, but moving it up keeps it from getting too done on the bottom. 18 to 20 minutes is probably too long for some ovens. I take them out when not completely done on top and leave on the tray for at least 5 minutes before transferring them to a cooling rack. These turn out perfect every time if you stay on top of checking them. I love this recipe. It makes some of the best ever cookies.

Jamie

Monday 2nd of May 2022

So glad you enjoy the cookies. Thanks so much for stopping by to share your feedback! Happy baking - Jamie

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