• Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

New York Times Chocolate Chip Cookies

June 1, 2017 by hipfoodiemom 20 Comments

Facebook
Pinterest592
Twitter
Yummly6
598Shares

The New York Times Chocolate Chip Cookie recipe. This might be the last chocolate chip cookie recipe you’ll ever need. Perfectly chewy on the inside and slightly crispy on the outside. The BEST Cookies Ever!

The New York Times Chocolate Chip Cookie recipe. This might be the last chocolate chip cookie recipe you'll ever need. Perfectly chewy on the inside and slightly crispy on the outside. The BEST Cookies Ever!

I’d like to call myself a chocolate chip cookie connoisseur. I’ve baked probably 12 to 15 different chocolate chip cookie recipes, tasted twice as many from bakeries around the country and even recently, came up with a paleo version.

My love for chocolate chip cookies runs deep.

The New York Times Chocolate Chip Cookie recipe. This might be the last chocolate chip cookie recipe you'll ever need. Perfectly chewy on the inside and slightly crispy on the outside. The BEST Cookies Ever!

When we have friends over, I bake cookies. When we have playdates or new neighbors or whenever I need to bake something for someone, I bake cookies. It’s what I do.

So, when I discovered the New York Times Chocolate Chip Cookie recipe, I knew I had to try it. This recipe requires bread and cake flour and a 24-36 hour refrigeration of the cookie dough. Six years ago, I would have said forget it. I would have used all purpose flour and skipped the dough chill time because I’m lazy and have no patience when it comes to cookies.

But now, I get it. I first discovered the New York Times Chocolate Chip Cookie recipe five years ago. And even then, I baked half the dough right away (because I couldn’t wait) and then baked the remaining after the 24 to 36 hour dough chill time. Now, I know.

The 24 to 36 hour dough chill time allows the dry ingredients to soak up the wet ones, which results in a firmer dough. It also leads to a perfectly chewy, chocolate-rich cookie.

I mean, just look at this cookie.

The New York Times Chocolate Chip Cookie recipe. This might be the last chocolate chip cookie recipe you'll ever need. Perfectly chewy on the inside and slightly crispy on the outside. The BEST Cookies Ever!

I highly recommend using a blend of bittersweet and semi-sweet chocolate chips. Once you do, you’ll never go back. Also, I freeze some of my cookie dough balls so I always have homemade New York Times Chocolate Chip Cookie dough balls in my freezer.

So, I can bake 2, 3, 4 cookies . . whatever.. whenever I want one. Brilliant.

The New York Times Chocolate Chip Cookie recipe. This might be the last chocolate chip cookie recipe you'll ever need. Perfectly chewy on the inside and slightly crispy on the outside. The BEST Cookies Ever!

I’ll be making these cookies on The FeedFeed’s instagram story tomorrow, Friday June 2, so be sure to watch!

Until then, I hope you make these cookies!

The New York Times Chocolate Chip Cookie recipe. This might be the last chocolate chip cookie recipe you'll ever need. Perfectly chewy on the inside and slightly crispy on the outside. The BEST Cookies Ever!
Print Recipe

New York Times Chocolate Chip Cookies

This recipe has my adaptations to the New York Times Chocolate Chip Cookie recipe. This recipe yields: 1 1/2 dozen 5-inch cookies.
Prep Time1 d 8 hrs
Cook Time20 mins
Total Time1 d 8 hrs 20 mins
Course: Cookie
Author: Hip Foodie Mom

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1⅔ cups bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 2½ sticks 1¼ cups unsalted butter, room temp
  • 1¼ cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 cup semi-sweet chocolate chip morsels
  • 1 cup bittersweet chocolate chip morsels
  • Sea salt to sprinkle on top

Instructions

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • Using a stand mixer fitted with paddle attachment, cream the butter and sugars together until very light, for about 5 minutes. Add the 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, for about 5 to 10 seconds. Add in the chocolate morsels in and mix again just a couple of times.
  • Using a cookie scoop, scoop out the cookie dough balls (the size of generous golf balls) and place onto a lined baking sheet. For the ones you want to bake: wrap with plastic wrap and refrigerate the cookie dough balls for 24 to 36 hours. The dough can be refrigerated for up to 72 hours. For the rest, place into the freezer. For best results, freeze the cookie dough balls on a flat surface. Once frozen, you can place into freezer safe ziptop bags and keep in the freezer for up to 4 weeks.
  • When ready to bake, preheat your oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
  • Arrange the cookie dough balls on your baking sheet and bake until golden brown but still soft, about 18 to 20 minutes (bake for about 23 minutes if your cookie dough balls are coming out of the freezer).
  • Immediately after removing from the oven, sprinkle on some sea salt and enjoy!

 

You might also like...

  • Lattice Top Blueberry PieLattice Top Blueberry Pie
  • Cinnamon Sugar Cinnamon Rolls made with Land O Lakes® Cinnamon Sugar Butter Spread! These cinnamon rolls have an extra layer of goodness! You have to bake these!Cinnamon Sugar Cinnamon Rolls + A Video!
  • Marshmallow Cupcakes!Marshmallow Cupcakes!
Facebook
Pinterest592
Twitter
Yummly6
598Shares

Related Recipes

Filed Under: Baking, Cookies, Desserts

« Digging In To Grow Some Good with Mrs. Meyer’s Clean Day
Fried Red Tomatoes with Sour Cream and Prosciutto »

Comments

  1. Asha Shivakumar says

    June 3, 2017 at 2:25 pm

    This is so so amazing Alice, would love to bake them this weekend.
    xx

    Reply
  2. Cheryl Nobuta says

    June 6, 2017 at 10:56 pm

    IT’s official, last choc chip cookie receipt I’ll ever need for life! Thank you Alice!!

    Reply
    • hipfoodiemom says

      June 6, 2017 at 10:58 pm

      Hooray!!!! SO glad you enjoyed!!!!

      Reply
  3. Laura | Tutti Dolci says

    June 10, 2017 at 10:31 pm

    These cookies are everything! Love that blend of chocolate, and the salt (of course!).

    Reply
  4. Cindy says

    August 31, 2017 at 1:24 pm

    Going to try these – they look amazing! In exchange for your kindness, allow me to recommend Good to the Grain’s whole wheat chocolate chip cookie recipe. You actually need to use chocolate chunks but they are a family favorite. Thank you!

    Reply
  5. Jamie says

    December 8, 2017 at 11:29 am

    I have salted butter, should I reduce the amount of salt?

    Reply
    • hipfoodiemom says

      December 8, 2017 at 12:49 pm

      Yes! If you can bake with unsalted butter, that is preferred. . but yes reduce the salt, or the cookies will be too salty. Thank you!

      Reply
  6. Susan says

    December 22, 2017 at 7:16 pm

    Alice,
    Do I need to soften the butter first?
    Trying this weekend!

    Reply
    • hipfoodiemom says

      December 22, 2017 at 11:03 pm

      Hi Susan, it should be room temperature butter. I’m updating the recipe card now!

      Reply
  7. Shelly says

    October 2, 2018 at 2:12 pm

    This looks amazing!! Thank you for the recipe. I have whole wheat pastry flour-do you think I can use that for the cookies?

    Reply
    • hipfoodiemom says

      October 2, 2018 at 3:22 pm

      Hi Shelly, yes!!

      Reply
  8. Anum Khan says

    October 8, 2018 at 3:06 pm

    Quick question. What if you only have all purpose flour?

    Reply
    • hipfoodiemom says

      October 8, 2018 at 3:42 pm

      They are better with the cake + bread flour but you can absolutely just use AP flour!

      Reply
  9. Gisele says

    October 31, 2018 at 3:57 pm

    I’m trying these for the first time and I’m wondering: do I need to let the dough rest in the fridge and THEN freeze? Or does the freezer also work as rest-time? Thanks!

    Reply
    • hipfoodiemom says

      October 31, 2018 at 8:46 pm

      Hi Gisele, if you are going to freeze for more than the 24-36 hour period, then yes, you can just place the cookie dough balls into the freezer. . for the ones you want to bake right away, place those into the refrigerator. Hope that helps!

      Reply

Trackbacks

  1. My Four Favorite Chocolate Chip Cookie Recipes - For the Love of Gourmet says:
    April 6, 2018 at 8:47 am

    […] New York Times Chocolate Chip cookies are legendary, and I love this recipe from Hip Foodie Mom. These cookies are the opposite of the first cookie recipe I mentioned because […]

    Reply
  2. Levain Bakery Chocolate Chip Walnut Cookie • Hip Foodie Mom says:
    June 17, 2018 at 10:15 pm

    […] you love chocolate chip cookies, check out the equally famous New York Times Chocolate Chip Cookies recipe, or my Yummy Paleo Chocolate Chip Cookies! Levain Bakery Chocolate Chip Walnut Cookie- […]

    Reply
  3. The Ultimate Freezer Meal List - For the Love of Gourmet says:
    November 1, 2018 at 3:18 pm

    […] Everyone should have cookies in their freezer. I like to keep the dough for these chocolate chip cookies from Hip Foodie Mom in my freezer at all times. That way I can bake a cookie or two whenever I want one! If you plan on […]

    Reply
  4. Glazed Peppermint Cookies with Chocolate Chips • Hip Foodie Mom says:
    November 18, 2019 at 2:37 am

    […] up, my friend’s mother would bake us homemade cookies every Christmas. She made the best chocolate chip cookies I have ever tasted. One year, there was a surprise, with an assortment of holiday decorated sugar […]

    Reply
  5. 25 Recipes for Mother's Day • Hip Foodie Mom says:
    May 9, 2020 at 12:08 pm

    […] Cookies […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Coconut Shrimp Curry served over jasmine rice. Flavorful, delicious and with just the right amount of heat. You can also use this for chicken or veggies! You are going to love this!
Slow Cooker Turkey Chili made with Honeysuckle White Ground Turkey. Warm, comforting and oh so delicious! The perfect weeknight meal!
Salmon with Spicy Citrus Dressing. Baked salmon with a delicious, slightly spicy, citrusy dressing, served over fresh spinach and arugula.
Chicken and Black Bean Enchiladas! Small batch enchiladas made with flour tortillas, roast chicken, black beans and enchilada sauce, so good!
Kimchi Jjigae - spicy, savory classic Korean soup recipe made with tender pork shoulder and fermented kimchi. This easy soup has big flavor!
Air Fryer Beef Taquitos using avocado oil. Versatile, so easy to make and made in a fraction of the time in the air fryer! Hope you try the recipe!

JOIN HIP FOODIE MOM

Subscribe today for a FREE weekly newsletter!




Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2021 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.