There is a reason The New York Times rated this Chocolate Chip Cookie recipe as it’s favorite. It’s chewy, sweet and intensely chocolaty. It’s perfection!
Typing hurts. My body is screaming at me, “Correct me if I’m wrong, but did you support your full body weight on your elbows and then jump back to a plank after not practicing yoga in 3 years?!! You overzealous fool!” Yoga I missed you. Getting back into yoga calls for a celebration! How better to celebrate than by baking Chocolate Chip Cookies? The best (and most important part for my sore back) is that my stand mixer can do all the hard work! One bite of these chocolate chip cookies and even the Wedding Fairy had to admit they are exceptional! She is thankfully being silent while I eat “just one more”! I had to make sure the taste didn’t drastically alter after cooling…right?
I have a chocolate chip cookie Pinning problem: I have waaaay too many chocolate chip cookies pinned on Pinterest for one girl to make in a lifetime. As I was scrolling through my boards looking for the perfect one to try next, I noticed a theme. Half of them were different iterations of The New York Times recipe. If it was that good, then I had to try it! My fiancé and I are so glad we did! They are chewy and sweet and delicious. And the dough freezes nicely for baking later!
“Wait one minute!” you might be thinking, “Didn’t you just post chocolate chip cookies?”. And you would be correct. I did just post these and these, but to be fair, can one have too many chocolate chip cookie recipes? I have this compulsion to try new recipes all the time, and these were so good that I couldn’t wait to share!
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Chocolate Chip Cookies – The New York Times Recipe
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 36 1x
Ingredients
- 2 cups minus 2 tablespoons (8 ½ oz) cake flour
- 1 2/3 cups (8 ½ oz) bread flour (I used All-Purpose – For Shame!)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups (10 oz) light brown sugar, lightly packed
- 1 cup plus 2 tablespoons (8 oz) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds semi-sweet chocolate chips (I used ~1 lb Ghirardelli and it was plenty chocolaty)
- sea salt
Instructions
- Preheat oven to 350°.
- Sift dry ingredients together and set aside.
- Cream butter and sugars until light and fluffy. Beat in eggs one at a time and scrape bowls after each addition. Stir in vanilla. Stir in dry ingredients in three additions, mixing until just combined. Stir in chocolate chips.
- The original instructions say to refrigerate dough for 24-36 hours, but I don’t make chocolate chip cookies because I want one in two days. No, I make them because my fiancé and I have no more frozen dough balls and we want cookies now. So I can assure you that if you make these cookies without refrigerating them, no one will know. They are still delicious. Were they even better the next day after some refrigeration? You bet.
- Drop spoonfuls of dough onto parchment covered baking sheet and sprinkle with sea salt. [Confession: I forgot the sea salt. I, too, fall pray to the temptation of not reading all the directions prior to baking. It’s a bad plan. Just saying.]
- Bake 9-12 minutes. I like to start checking at 8. Better to be safe than sorry
- Category: Dessert
14 Comments
Miss Kim @ behgopa
July 16, 2013 at 6:39 amWow..seems like only yesterday your chocolate chip cookies were what led me to your blog. You and Cookie Monster would be BFF lol.
Funny chocolate chip cookie story…I used to love Chips Ahoy as a kid. But when I had them recently, I spit it back out lol. I think my chocolate chip cookie palate has just become too spoiled with the good stuff lol. I am sure your chocolate chip cookie palate is way off the charts!!
Lindsey
July 16, 2013 at 9:49 amCookies for me! We have to have some frozen cookie dough at ready at all times and when that runs out, I need to replenish the stock. These were so tasty, I could hardly deprive you all of the recipe!
Isn’t that so strange about Chips Ahoy! There are so many other nostalgic treats that I used to love but are revolting now. Gushers, anyone?!
Kayle (The Cooking Actress)
July 17, 2013 at 8:03 pmnever too many chocolate chip cookie recipes….never.
Lindsey
July 18, 2013 at 3:17 pmI happen to agree wholeheartedly!
Sophia
July 17, 2013 at 8:09 pmThese look perfect little treat for when I’m craving something sweet.
Lindsey
July 18, 2013 at 3:17 pmThat they are!
Laura
July 18, 2013 at 3:56 pmWhat a classic. Beautiful pictures. Can’t wait to try these!
Lindsey
July 18, 2013 at 9:07 pmThanks, Laura! Let me know what you think if you do!
Ashley @ Wishes and Dishes
July 19, 2013 at 1:39 amI’ve been wanting to try this recipe our for a long time now. Thanks for reminding me!!
Lindsey
July 19, 2013 at 11:28 amSo happy to help! 😉
Alivia at Plated
July 31, 2013 at 2:10 pmOh boy, these look delicious! I could really use a mid-afternoon treat about now and your scrumptious photography isn’t helping my self-control! Thanks for stopping by The Dish – let me know if you try out the Blondie (or Brownie!) recipe and how it turns out for you!
★★★★★
Lindsey
August 2, 2013 at 1:55 pmThanks, Alivia! I have a feeling I’ll be trying both those recipies in the near future!
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