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!
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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.
- Cake Flour
- Bread Flour
- Baking Soda
- Baking Powder
- Brown Sugar
- 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.
WHICH TYPE OF CHOCOLATE SHOULD I USE?
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.
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NY Times BEST Chocolate Chip Cookies
- 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
- 1 1/4 cups brown sugar
- 1 cup + 2 Tablespoons sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 16 oz. Ghirardelli 60% baking bars chopped
- 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.