The New York Times Chocolate Chip Cookies are my favorites, because compared to all the other cookies they get the best reviews. No matter what types of chips, chunks or nuts are added, people always remember these. I usually make the dough a few days ahead, shape it into large balls, put the dough balls into a freezer bag and bake right before serving. However, the cookie dough can also be frozen for several weeks and the cookies turn out just as good.
Here’s a link to the original New York Times Chocolate Chip Cookie recipe, and below is my adapted version. For best results, measure the ingredients by weight. The only downside to this recipe is that the cookies don’t stay fresh very long and must be eaten the day they are baked. They do freeze well, so if you need to bake them ahead of time just freeze the baked cookies.
Update:I love making the New York Times cookies in a convection oven because they bake up a bit thicker. I don’t own a regular convection oven, but I do have a Breville toaster oven with convection, and it works perfectly. For thick cookies, chill the dough overnight and bake at 350F for about 15 minutes in a convection oven or toaster oven. For even thicker cookies, swap out 4 tablespoons of the butter for shortening (so you’ll use 16 T. butter and 4 T. shortening).
- 2 cups minus 2 tablespoons (8 1/2 oz weight) cake flour (240 grams)
- 1 2/3 cups (8 1/2 oz weigh) bread flour (240 grams)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (10 oz) unsalted butter (280 grams)
- 1 1/4 cups (10 oz) light brown sugar (280 grams)
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar (225 grams)
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 3 cups of the best chocolate chips you can find
- Sea salt -- good, but I omit it half the time and the cookie are still great.
- Thoroughly mix the flours, baking soda, baking powder and salt in a bowl. Set aside.
- Using a mixer fitted with paddle attachment (a handheld mixer is fine), beat the butter and sugar until light and creamy, scraping side of the bowl often.
- Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. By hand (or using lowest speed of mixer if using stand mixer and paddle), stir in the flour mixture. When flour is incorporated, stir in the chocolate. At this point, I like to shape the cookies and chill the shaped balls.
- Line a baking sheet with parchment paper and scoop out about 18 equal size balls. Chill until the dough is firm and the balls don't stick together, then put in a bag and chill overnight.
- When ready to bake, preheat oven to 350 degrees and bring dough to room temperature.
- Line a baking sheet with parchment paper or a nonstick baking mat and arrange about 6 dough balls per sheet. Press the tops down slightly and sprinkle tops with sea salt if desired.
- Bake for 18 to 20 minutes. Let cool on the baking sheet for 5 to 10 minutes and then transfer to a cooling rack to finish cooling.
- I usually transfer them to the refrigerator to quick cool and prefer the chocolate set rather than warm and melt-y