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 I used ~1 lb Ghirardelli and it was plenty chocolaty
- sea salt
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment.
- Sift together flours, baking soda, baking powder, and salt.
- Cream butter and sugars until light and fluffy.
- Beat in eggs one at a time, scraping the bowl after each.
- Mix in vanilla extract.
- Add dry ingredients in three additions, mixing just until combined.
- Stir in chocolate chips.
- Chill dough 1–24 hours if desired.
- Scoop dough onto baking sheets and sprinkle with sea salt.
- Bake for 9–12 minutes until the edges are golden.
Notes
- Technique: Cream butter and sugar thoroughly for best texture.
- Flavor Tips: Sea salt enhances the chocolate flavor.
- Storage: Store in an airtight container for 3–4 days or freeze baked cookies.
- Variations: Use chopped chocolate or bake larger cookies for bakery style.
Nutrition
Calories: 372kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 241mg | Potassium: 177mg | Fiber: 2g | Sugar: 28g | Vitamin A: 327IU | Calcium: 47mg | Iron: 2mg