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.
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.
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.
Until then, I hope you make these cookies!
- 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
- 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!