Chocolate Chip Cookies – The New York Times Recipe
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!
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!