The New York Times Chocolate Chip Cookies recipe is one of 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. They are thick, bumpy, and have soft and chewy centers with crispy, crumbly edges.Jump to Recipe
New York Times Cookies Brown Sugar
When I first started making these I stuck with the original recipe, but over time I started to feel like they were too sweet. To cut the sweetness and to curb the spreading, I tested different amounts of brown sugar. The original recipe calls for 10 oz (280 grams). I’ve tested with 8 oz (230 grams) and 9 oz (250 grams) and usually go with the latter. If you want to stick with the original and well-loved recipe then start with 10 oz (280 grams).
Cake Flour Plus Bread = All Purpose
Mixing cake flour and bread flour gives you a protein level similar to all-purpose flour, so some bakers just substitute all-purpose and use a total of 480 grams flour I sometimes do this, but having made these cookies about a million times I feel like for some reason, the bread and cake flour mix version is better! It could be my imagination and that my perception of them being better is just a response to my taking the extra effort to combine to flours, but they seem to have more contract between middle and edge when I use both flours.
Shape Dough and Chill Individual Balls
I usually make the dough a few days ahead, shape it into large balls, and chill the shaped balls. For the first few days I leave them in the refrigerator and bake as needed. If I’ve moved onto other cookies and still have NYT dough balls, into the freezer they go! They are fine in the freezer for several months.
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.
Convection New York Times Cookies
I love making the New York Times cookies in a convection oven because they bake up a bit thicker. I’ve used Breville toaster oven with convection and a wall convection oven. To bake the New York Times with a convection oven, bake at 350F for about 15 minutes.
(The Latest) New York Times Chocolate Chip Cookies
- 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 9 to10 oz light brown sugar (250-280 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