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New York Times Chocolate Chip Cookie Recipe
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(The Latest) New York Times Chocolate Chip Cookies

Giant chocolate chip or chocolate chunk cookies. These are perfect for wrapping individually and giving as gifts.
Course Dessert
Cuisine American
Keyword Chocolate Chip Cookies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 18
Author Anna
Cost 5

Ingredients

  • 2 cups minus 2 tablespoons cake flour (240 grams or 8 ½ oz by weight)
  • 1 ⅔ cups bread flour (240 grams or 8 ½ oz by weight)
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks unsalted butter (280 grams)
  • 1 ¼ cups light brown sugar (280 grams)
  • 1 cup plus 2 tablespoons 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.

Instructions

  • 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 or for a few days. If baking way ahead of time, put the dough balls in a freezer bag, pressing out any extra air, and bake later.
  • 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

Notes

The original recipe calls for a 1 ¼ cups brown sugar and a weight of 10 oz/280 grams.  I usually cut the brown sugar down to about 9 oz/250 grams.