New York Times Chocolate Chip Cookies
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!
Servings: 24 cookies
Ingredients
- 2 cups cake flour
- 1 ⅔ cups bread flour
- 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
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ pounds semi-sweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F conventional. Line baking sheets with parchment paper.
- Sift together both flours, baking soda, baking powder, and kosher salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
- Add the eggs one at a time, beating well and scraping down the bowl after each addition. Add the vanilla and mix to combine.
- Add the dry ingredients in three additions, mixing on low speed until just combined after each. Stop the moment the flour disappears.
- Fold in the chocolate chips until evenly distributed.
- Scoop dough into portions and place on the prepared baking sheets. Sprinkle each with flaky sea salt.
- Bake 9 to 12 minutes, starting to check at
- Edges should be set and golden; centers should look slightly underdone. They will set as they cool.
Notes
Chilling: The dough can be baked immediately or refrigerated for up to 36 hours. Chilling deepens flavor and tightens texture, but same-day cookies are completely satisfying.
Doneness cue: Pull the cookies when the edges are golden and the centers look glossy and slightly underdone. Carryover heat finishes the job as they cool on the pan.
Freezing dough: Portion the dough into balls, freeze solid on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake straight from frozen and add 1 to 2 minutes to the bake time.
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Thaw at room temperature.
Doneness cue: Pull the cookies when the edges are golden and the centers look glossy and slightly underdone. Carryover heat finishes the job as they cool on the pan.
Freezing dough: Portion the dough into balls, freeze solid on a sheet pan, then transfer to a freezer bag for up to 2 months. Bake straight from frozen and add 1 to 2 minutes to the bake time.
Storage: Store baked cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. Thaw at room temperature.
Nutrition
Calories: 373kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 242mg | Potassium: 178mg | Fiber: 2g | Sugar: 28g | Vitamin A: 330IU | Calcium: 47mg | Iron: 2mg