Hey there, my friend 👋. If you love soft, chewy, and chocolate-loaded cookies, you’re in for a treat. This New York Times chocolate chip cookies recipe is one of the best out there. The secret? A long rest time in the fridge to develop deep flavors and the perfect balance of crispy edges with a gooey center.
And don’t worry, I’ll walk you through everything step by step. Let’s get baking.
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Mixing bowls
- Whisk
- Electric mixer (optional but helpful)
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Ice cream scoop or spoon
- Wire rack
Important Info
- Servings: 18 large cookies
- Estimated Cost to make this recipe: Around $12, depending on ingredient brands
- Prep time: 20 minutes
- Cook time: 15 minutes per batch
- Total time: About 48 hours (including chilling time)
- Additional time: 24 to 48 hours chilling
- Calories per serving: About 500 per cookie
- Cook method: Baking
- Season: All year round
- Courses: Dessert, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make New York Times Chocolate Chip Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate chips or chunks
- Sea salt, for sprinkling
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Cake flour | All-purpose flour (but cookies may be slightly denser) |
| Bread flour | All-purpose flour (texture may change) |
| Bittersweet chocolate | Semi-sweet or milk chocolate |
| Light brown sugar | Dark brown sugar (cookies will be richer) |
| Unsalted butter | Salted butter (reduce added salt) |
Instructions
- In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
- In another large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. You can use an electric mixer or do this by hand.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips or chunks using a spatula.
- Cover the dough with plastic wrap and refrigerate for at least 24 hours, ideally 48 hours. This enhances the flavor and texture.
- When ready to bake, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop out large dough balls (about 3.5 ounces each) and place them on the baking sheet, leaving enough space between them.
- Bake for 12 to 15 minutes, until the edges are golden brown but the center looks slightly undercooked.
- Remove from the oven and immediately sprinkle a little sea salt on top. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Helpful Tips
- Use both bread and cake flour – This creates a perfect chewy and tender texture.
- Don’t skip the chilling – The long rest in the fridge deepens the flavors and improves the texture.
- Weigh your ingredients – Measuring by weight gives the best consistency.
- Don’t overbake – The cookies will continue cooking as they cool. Take them out when they look slightly underdone.
- Add a pinch of sea salt – This enhances the sweetness and makes the chocolate flavor pop.
What to Serve with New York Times Chocolate Chip Cookies
You can enjoy these cookies with:
- A tall glass of milk
- Hot chocolate
- Vanilla ice cream
- Coffee or tea
How Do You Serve the Recipe?
Serve these cookies warm for the best experience. If they’ve cooled, pop them in the microwave for about 10 seconds to bring back that soft, gooey texture.
Where Do You Serve This Recipe the Most?
These cookies are perfect for:
- Family gatherings
- Holiday celebrations (Christmas, Thanksgiving)
- Bake sales
- Birthday parties
- Late-night snacking
Storage
Short-Term Storage (Room Temperature)
- Store cookies in an airtight container at room temperature for up to 4 days.
- If you want to keep them soft, add a slice of bread to the container.
Refrigeration
- If you don’t plan to eat them within a few days, refrigerate in an airtight container for up to 1 week.
- Warm them in the microwave before eating.
Freezing
- For longer storage, place baked cookies in a freezer-safe container and freeze for up to 3 months.
- To freeze cookie dough, scoop dough balls onto a baking sheet and freeze until solid. Then, transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Frequently Asked Questions
Why do I need to chill the dough for 24-48 hours?
Chilling the dough allows the flour to fully hydrate and deepens the flavors. It also helps create a chewier, more caramelized cookie.
Can I skip the bread and cake flour and use only all-purpose flour?
Yes, but the texture will change. Bread flour adds chewiness, and cake flour adds tenderness. If you use only all-purpose flour, the cookies may be slightly denser.
What kind of chocolate should I use?
Bittersweet chocolate works best, but you can use semi-sweet, milk, or even dark chocolate based on your preference.
Can I make smaller cookies?
Yes, just reduce the baking time to around 8-10 minutes. Keep an eye on them to avoid overbaking.
How do I make these cookies extra gooey?
Slightly underbake them and let them cool on the baking sheet. This keeps the centers soft and gooey.
Meta Description
New York Times Chocolate Chip Cookies Recipe – Soft, chewy, and packed with chocolate. Learn the secret to making the best cookies with this easy guide.