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!
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.
Tools you’ll need
- Silicone baking mats
- A cookie scoop
- Paddle attachment with scrapper (love this thing)
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.
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.
Need more cookie recipes? Try these:
Click here for my entire collection of cookie recipes .
NY Times BEST Chocolate Chip Cookies
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
Nutrition
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.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
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.
Hi Adriane! You can sub bread flour with all purpose. And here’s a swap for cake flour 🙂 https://sallysbakingaddiction.com/cake-flour-substitute/
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!
These were soft, slightly salty and overall delicious!
Yay 🙂 thanks for reporting back!
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?