The infamous NY Times Chocolate Chip Cookies. You’ll have to practice your patience with these cookies since the dough needs to chill for at least 24 hours but they’re worth the wait!

single chocolate chip cookie

New York Times Cookies

I’m a big fan of chocolate chip cookies including soft baked chocolate chip cookies, salted chocolate chip cookies, and coconut oil chocolate chip cookies.

But these? These are famous.

I had them pinned for a long time before I actually made them.

My hesitation was knowing that the dough has to chill for at least 24 hours before you’re supposed to bake them.

That little trick, though inconvenient, makes the butter solidify and the ingredients really come together.

The longer the dough chills, the less the cookies spread. It makes for a great cookie that’s worth the wait.

I ended up baking them during a barbecue, which I don’t recommend. I had kids chasing me down for cookies as I was trying to take their pictures (which is why the lighting is different in each picture – I was literally moving from room to room to avoid the kids haha).

They were disappearing faster than I could scoop them.

chocolate chip cookies on a red silicone mat

Tools you’ll need

Ingredients

Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

  • Cake Flour
  • Bread Flour
  • Baking Soda
  • Baking Powder
  • Salt
  • Butter
  • Brown Sugar
  • Sugar
  • Eggs
  • Vanilla Extract
  • Chopped Chocolate

How to make cookies thick & round

A little tip I picked up from Sally’s Baking Addiction is to roll your dough taller rather than wider. It helps them to not roll around on the pan and makes for thicker cookies.

oblong balls of cookie dough on baking sheet

Which type of chocolate should I use?

I think my favorite thing about these cookies was the chocolate. Totally by accident, I was out of my usual Ghirardelli baking chips. But I did have Ghirardelli 60% cacao baking bars.

I chopped two of them up and I think I preferred the chopped chocolate to chips. It makes for little flecks of chocolate in each bite.

overhead shot of ny times chocolate chip cookies on a red silicone mat

Click here for my entire collection of cookie recipes .

white plate full of chocolate chip cookies

Connect with Persnickety Plates!

Follow along on my social media so you never miss a post!

I made a fun group on Facebook for sharing recipes, asking questions, and talking about food. I’d love to have you! Request to join HERE.


Also, sign up to receive an email in your inbox for each new recipe:

FREE EMAIL SUBSCRIPTION & EBOOK

If you MAKE & LOVE this recipe, share it on Instagram and tag me @melissa_pplates and/or #persnicketyplates so I can see it. I LOVE seeing what you make & I’ll share it in my stories!

It is VERY HELPFUL to me and other readers if you leave a review after you make my recipe. Please come back & let me know how it turned out!

single chocolate chip cookie
4.82 from 22 votes

NY Times BEST Chocolate Chip Cookies

Servings: 3 dozen
Cook Time: 9 minutes
Chill Time 1 day
Total Time: 1 day 9 minutes
The infamous NY Times Chocolate Chips Cookies. You'll have to practice your patience with these cookies since the dough needs to chill for at least 24 hours but they're worth the wait!

Ingredients
 

  • 2 cups cake flour minus 2 Tablespoons
  • 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 ¼ cups brown sugar
  • 1 cup granulated white sugar + 2 Tablespoons
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 16 ounces Ghirardelli 60% baking bars chopped

Instructions

  • To a large bowl, whisk (or sift) together the flours, baking soda, baking powder, and salt. Set aside.
  • In the bowl of your stand mixer, use the paddle attachment to cream together the butter and sugars until light and fluffy, about 5 minutes.
  • Add the eggs, one at a time, mixing well after each.
  • Add in the vanilla.
  • Turn speed to low and add the dry ingredients, mixing until just combined.
  • Pour in the chopped chocolate and mix on low just until distributed.
  • Cover and refrigerate the dough for 24-36 hours.
  • Once ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  • Use a large cookie scoop to scoop the dough. Roll into balls that are taller than they are wide (see picture), then sprinkle with sea salt.
  • Bake for 9-12 minutes or until just golden. Let sit on the baking sheet for 5 minutes after removing then transfer to a wire cooling rack to finish cooling.

Notes

Recipe from The New York Times

Nutrition

Serving: 1g

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Tag me on Instagram @melissa_pplates so I can see!


4.82 from 22 votes (19 ratings without comment)

Leave a Reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Quick question! If I don’t have bread or cake flour can I used all purpose flour instead and in the same amounts listed above. I’m 14 and we don’t have the money to buy both flours for baking.

  2. 5 stars
    Hi! I noticed you didn’t add the sea salt at the end like the New York Times recipe has. Sprinkling sea or coarse salt on cookies before baking is really delicious also! Thanks for posting this recipe ! These are the best cc cookies I have ever made by far! Also I have made these twice and kept dough in refrigerator for 48 hours. They are worth the wait!

  3. Will these work out okay if I use a medium cookie scoop instead of a large one? If so, how long should I bake them?