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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!
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.
New York Times Chocolate Chip Cookies
Equipment
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks unsalted butter 1 1/4 cups
- 1 ¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ 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
- 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.
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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 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.
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?
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 :)
Pinned it! I have a new obsession with cookies with cake flour!
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.
Keep meaning to try this recipe. Have you tried these with brown butter before?
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.
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.