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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
Sunday 7th of May 2023
So i have to say, i thought i bought cake flour, but it was PASTRY flour. And i didn’t have a bag of 566g of 60% cacao, I could only find around me the Pascha Organic bag of bittersweet dark choc 55% cacao 250g. And i feel like there is still too much choc chips!! LOL. So I’m ok with that one bag.
I finally found cake flour, so have it! But i have to say - THESE ARE AMAZING!!!!!
I can’t wait to do this with the cake flour as intended bc i had the bread flour but thought the fine pastry flour was cake flour.
Anyway SO delicious!!! My one and only choc chip cookie RECIPE EVER.
Now can anyone find me this same chewy goodness as an oatmeal cookie?
Tuesday 9th of May 2023
So glad you enjoyed! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie
Monday 13th of March 2023
Thank you so much for sharing! I have to ask though; I did notice that your oz measurements for the flour is different than what I have seen for the NYT recipe - they say 8.5 oz for both, even though the volume listed matches. Were you finding the measurement different or changed for any reason?
Thursday 6th of April 2023
@Jamie, Thank you for clarifying! I made this recipe following your gram measurements, and it was phenomenal. My new go-to recipe! I'm already thinking of variations I can make to the add-ins. I pre-rolled the dough into logs before chilling (4 logs for one batch). It made it easier to store in the fridge to rest, and slicing into slabs in order to bake was super easy. This recipe is quite large, so I maybe stick a roll or two in the freezer next time to save for a late night hankering :P
Wednesday 15th of March 2023
Hi Heidi – I actually ended up removing the ounce measurements altogether in favor of grams, which I find to be a bit better and more exact. The ounce measurements worked but weren't quite in line with the volumes, even if you took into account different methods for measuring flour. Happy baking! Jamie
Thursday 9th of March 2023
I have chilled my cookie dough for about 24 hours now and the dough was so hard I couldn’t scoop the cookies, how long do I have to leave the dough out to soften up
Wednesday 15th of March 2023
Hi Dianna – I usually leave it out for about 30 minutes, but sometimes in the winter it needs to sit out for closer to 45-60 minutes. Just depends on how cold your house is. Hope this helps! Happy baking – Jamie
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.
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
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.
Sunday 7th of May 2023
@Alma Schneider, YES! That is what i did. Balled ‘em up after they sat for two days in fridge and while i was making my first batch. so clever! Thanks for that tip!
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