New York Times Chocolate Chip Cookie Recipe

New York Times’ Best Chocolate Chip Cookies

Written by Becky


If I’m going to take the time to make chocolate chip cookies from scratch they better be good. And why stop at good when you can make the best chocolate chip cookie recipe. I recently found this recipe on the New York Times website.

New York Times Chocolate Chip Cookie Recipe

New York Times’ Best Chocolate Chip Cookies

Total Time: 45 minutes

Yield: 1 1/2 dozen 5-inch cookies

Ingredients

  • 2 cups minus 2 tablespoons
  • (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I use good quality chocolate from Tony Caputo's)
  • Sea salt

Instructions

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. 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.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. 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. Eat warm, with a big napkin.
http://www.thevintagemixer.com/2010/01/new-york-times-best-chocolate-chip-cookies/

Other favorite Chocolate Chip Cookie Recipes:
A few of my food blog friends have also posted their favorite Chocolate Chip Cookie recipes recently. I guess we have cookies on the brain. Check out some other favorites below:
The Table Runner Sweet and Salty Chocolate Chip Cookies
Two Peas and Their Pod Chocolate Chip Cookies

For a full list of VintageMixer recipes click here.

Comments (5)

  1. those look amazing…i'll have to make them next week for my husband's birthday! (his favorite thing ever is chocolate chip cookies).

  2. Becky, this cookie sounds so interesting. The two different kinds of flours completely intrigue me. You were so kind to mention my cookies! I'll let you know when I try yours.

  3. I still haven't made the NY Times recipe and I bake A LOT of cookies. They have been on my list. I better bump them to the top. Thanks for the shout out:)

  4. There’s just something special about homemade cookies, especially chocolate chip cookies, so far as I’m concerned. It’s a great family activity, something even children can help with, and everyone loves eating the results.

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