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These Chocolate Chip Cookies are the famed New York Times recipe, and they are soft, chewy and satisfying. The hardest part is waiting for them to bake!
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!
Chocolate Chip Cookies – The New York Times Recipe
Ingredients
- 2 cups cake flour 8 ½ oz
- 1 2/3 cups bread flour 8 ½ oz
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ cups unsalted butter
- 1 ¼ cups light brown sugar 10 oz
- 1 cup granulated sugar 8 oz
- 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°F
- 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 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.
- Bake 9-12 minutes. I like to start checking at 8. Better to be safe than sorry!
Nutrition
Oh 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!
Thanks, Alivia! I have a feeling I’ll be trying both those recipies in the near future!
I’ve been wanting to try this recipe our for a long time now. Thanks for reminding me!!
So happy to help! 😉
What a classic. Beautiful pictures. Can’t wait to try these!
Thanks, Laura! Let me know what you think if you do!
These look perfect little treat for when I’m craving something sweet.
That they are!
never too many chocolate chip cookie recipes….never.
I happen to agree wholeheartedly!
Wow..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!!
Cookies 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?!