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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
- 1 ¼ cups unsalted butter
- 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 3.5-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 saw these and literally couldn’t stop obsessing over making cookies until I baked them this morning. SO GOOD!~
So happy to hear you enjoyed the cookies, Jessica! Thanks so much for stopping by and leaving your feedback!
-Jamie
I tried your recipe last night and loved it! Can’t wait to make it again!
So happy to hear you enjoyed the cookies, Shadi! Thanks so much for stopping by and leaving your feedback!
-Jamie
These are the best, I wrap the cookie dough into logs while the dough is soft, then refrigerate, much easier the next day, I weigh them, then bake. I agree, perfect. So glad I came over to your blog, because I just made these 2 days ago so I can look at your perfect pictures and run to the cookie jar.
Thanks so much, Sue! I appreciate you taking the time to comment. Have a great day!
-Jamie
I’m with the other commenter, refridgeration is not necessary. I consider myself a good cookie baker, I have tried many many recipes, they are indeed really good cookies but still not as good as the recipe I have been using for many years.
@Karen Bradford, It’s because you didn’t refrigerate them. Ever hear of people making a chocolate cake two days before it is served? That’s because the flavors need to marinate. And speaking of marinate, ever marinate a chichen or turkey, and say that you’ll never cook another turkey or chicken without marinating, that the flavor is so more pronounced? Well I do with chicken, turkey, and chocolate chip cookies.
I love this recipe of NY Times! I also tried it in the past and they turned out amazing. These cookies are simply perfect!
I totally agree, Natalie! Thanks for stopping by.
-Jamie
you are 100% correct. they are beautiful EVERY TIME. i have tried 450 billion ccc recipes. this one wins!
Thanks so much for stopping by, Molly! I also feel like I have tried 450 billion cookie recipes and these truly do win! I appreciate you taking the time to comment. Happy Baking!
-Jamie
My friend saw this recipe on reddit 3x in one day, so we decided that it was fate (or at least, a convenient motivator to actually bake something for once). That said, we’re pretty much novices to baking and these cookies turned out great!
We made the dough Friday night, baked half on Saturday night, and then the rest on Sunday. The cookie dough was definitely hard after refrigeration, but it wasn’t particularly crumbly, especially after it warmed up a little more. We used Glad wrap (the super sticky type) to cover the dough and baked them on a stoneware pan, which may have helped with the hydration and consistency. The resulting cookies soaked up milk perfectly. We’ll definitely make this recipe again.
So happy to hear you and your friend enjoyed the cookies, Ashley! Thanks so much for stopping by and leaving your feedback!
-Jamie
So, having read this cookie description and recipe, I’m very likely going to give it a go; make that, very, very… very likely. What makes that an almost done deal is it’s morning, I haven’t eaten anything yet (post 16 hour fast) and yeah, I’m more than a little hungry. The hunger thing notwithstanding, I’d still more than likely give this particular cookie recipe a try as it sounds like proven, solid cookie-science and something that’s more than worth any added time or effort. Guess I’ll find out in a little more than 24 hours, give or take. And thanks.
Thanks so much for stopping by, David! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Best chocolate cookie, ever! Made it exactly according to the NY Times recipe with the only exception being the use of coarse kosher salt vs sea salt. Baked one 6 count batch with the rest of the dough going into the freezer for future cravings. Was surprised out how huge these things turn out to be; I’m thinking that’s a good thing. A slight crispness around the edges was like icing on the cake. A definite go-to!
Thanks for the heads-up, Jamie.
-Hooked
So happy to hear you enjoyed the cookies, David! Thanks so much for stopping by and leaving your feedback!
-Jamie
3.5 oz cookies are insanely too large, they will come out larger than your hand. I prefer to make more modest 1 oz cookies with this recipe. I’ve made these cookies twice, once I’ve waited the 24 hours and the other time I didn’t wait at all. With the dough refrigerated, its very hard to scoop out and the taste was not better for all that extra work and wait time. It tasted the same if not a little stale. Other than that, these cookies are divine and taste absolutely wonderful.
Lizzy-
Yes, 3.5 ounce cookies are definitely large, but the great thing is, you can really make them any size you want, you just have to adjust the baking time a bit. I have refrigerated the dough in a sealed container for up to 3 days before baking and never had an issue with them tasting stale. Happy to hear your feedback and thanks so much for stopping by!
-Jamie
I refrigerated the dough in saran wrap so no air was exposed, when I took the dough out 24 hours later it was very hard and a little dry. The dough was much more crumbly if its been refrigerated. I can understand refrigerating the dough if you don’t have the time to cook all of the cookies right away. But to me, there is no loss of flavor if you skip that step.
I swear I tried my best to wait for 24hours, but I failed on the 4th hour. In my defense, I just baked 4 pieces just to satisfy my craving. ItIs indeed a very good choco chip cookie recipe, made me more excited to bake them tomorrow. Thanks for sharing!
Ha! You’re so welcome, Carl!