NY Times BEST Chocolate Chip Cookies
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!
Servings 36 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 at room temperature
- 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
- flaky sea salt for topping
Instructions
- To a large bowl, whisk (or sift) together the flours, baking soda, baking powder, and salt. Set aside.2 cups 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
- 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.2 1/2 sticks unsalted butter, 1 1/4 cups brown sugar, 1 cup granulated white sugar
- Add the eggs, one at a time, mixing well after each.2 large eggs
- Add in the vanilla.2 teaspoons vanilla extract
- 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.16 ounces Ghirardelli 60% baking bars
- 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.flaky 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
- Ghirardelli 60% cacao baking bars melt beautifully and add rich chocolate flavor.
- Baking bars can be a great substitute for chips—use what you have!
- For thicker, rounder cookies, roll dough taller (like a cylinder) rather than wide.
- This shape helps cookies stay in place on the pan and bake up nice and thick.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 117mg | Fiber: 1g | Sugar: 18g | Vitamin A: 218IU | Calcium: 27mg | Iron: 1mg
