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!
NY TIMES CHOCOLATE CHIP COOKIES
The other day, I watched Tastes of Lizzy T make these cookies live on Facebook and it reminded me that I’ve had them pinned forever. My only hesitation in making them was knowing that the dough has to chill for at least 24 hours before you’re supposed to make 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 prepped the dough on Friday afternoon and used all my willpower to not bake them off right away. I ended up making them during our barbecue on Saturday, 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.
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.
NY Times BEST Chocolate Chip Cookies
Print Pin RateIngredients
- 2 cups minus 2 Tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks butter I used salted
- 1 1/4 cups brown sugar
- 1 cup + 2 Tablespoons sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 16 oz. 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 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
I think my favorite thing about these cookies was the chocolate. Totally by accident, I was out of my usual Ghirardelli baking chips. Who runs out of chocolate 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.
Things you may need…
Silicone baking mats
A cookie scoop
Paddle attachment with scrapper (love this thing)
Other Chocolate Chip Cookies I love…
Coconut Oil Chocolate Chip
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