New York Times Chocolate Chip Cookies
There’s something magical about the aroma of freshly baked cookies wafting through your kitchen. It’s a scent that evokes warmth, nostalgia, and a sense of comfort. Among the myriad of cookie recipes out there, the New York Times Chocolate Chip Cookies stand out as a true classic. This recipe, with its perfect balance of textures and flavors, has won hearts (and taste buds) everywhere. With a crispy exterior and a gooey, chocolatey center, these cookies are sure to be a hit at any gathering or simply as a treat for yourself.
Why I Love This Recipe
These New York Times Chocolate Chip Cookies are not just any ordinary cookie. They bring together the best of both worlds: the chewiness of bread flour and the tenderness of cake flour. This combination creates a cookie that is both substantial and delicate. Plus, the generous use of bittersweet chocolate disks elevates the flavor profile significantly. Each bite is a delightful experience, making these cookies a staple in my baking repertoire. They’re perfect for sharing, gifting, or indulging in alone with a tall glass of milk!
What’s in the Bowl
- 2 cups minus 2 tablespoons cake flour (8 ounces) – This adds tenderness to the cookies.
- 1 2/3 cups bread flour (8 ounces) – Provides structure and chewiness.
- 1 1/4 teaspoons baking soda – Helps the cookies rise perfectly.
- 1 1/2 teaspoons baking powder – Adds to the fluffiness of the cookies.
- 1 1/2 teaspoons coarse salt – Enhances the flavor of the cookies.
- 1 1/4 cups unsalted butter – Ensures a rich, buttery flavor.
- 1 1/4 cups packed light brown sugar (10 ounces) – Adds moisture and depth of flavor.
- 1 cup plus 2 tablespoons granulated sugar (8 ounces) – Sweetens the cookies beautifully.
- 2 large eggs – Binds the ingredients together.
- 2 teaspoons pure vanilla extract – Infuses a lovely aroma.
- 1 1/4 pounds bittersweet chocolate disks (at least 60% cacao content) – The star ingredient for that rich chocolate flavor.
- Sea salt – For sprinkling on top, elevating the taste.
Equipment at a Glance
- Mixing bowls – For combining your dry and wet ingredients.
- Stand mixer or hand mixer – To cream the butter and sugars together.
- Measuring cups and spoons – For accurate ingredient measurements.
- Baking sheets – To spread out the cookie dough.
- Parchment paper – For easy cookie removal and clean-up.
- Cooling rack – To cool the cookies after baking.
The Method for New York Times Chocolate Chip Cookies
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set this mixture aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, use a stand mixer or hand mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until well combined.
Step 5: Incorporate Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie.
Step 6: Fold in Chocolate
Gently fold in the bittersweet chocolate disks, ensuring they are evenly distributed throughout the dough.
Step 7: Chill the Dough
Cover the dough with plastic wrap and refrigerate it for at least 24 hours. This step is crucial for developing flavor and achieving the best texture.
Step 8: Bake the Cookies
After chilling, drop rounded tablespoons of dough onto prepared baking sheets lined with parchment paper, leaving ample space between each cookie. Sprinkle a little sea salt on top of each dough ball for that extra touch of flavor. Bake for 12-15 minutes or until the edges are golden brown and the centers are still soft.
Step 9: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!
Holiday & Seasonal Touches
- During the holidays, add a sprinkle of cinnamon or nutmeg to the dough for a warm spice flavor.
- Incorporate festive chocolate chips or candies to suit the season, like peppermint pieces for Christmas.
- Decorate the cookies with a drizzle of white chocolate or colored icing for a special touch.
- Serve these cookies on a decorative platter as a delightful dessert for holiday gatherings.
If You’re Curious
The secret to achieving the perfect texture in New York Times Chocolate Chip Cookies lies in the combination of flours. Cake flour contributes tenderness, while bread flour adds structure and chewiness, creating that signature bite. Additionally, using high-quality bittersweet chocolate disks not only enhances the flavor but also provides a luxurious texture.
- For a nutty twist, consider adding chopped walnuts or pecans to the dough.
- If you prefer a lighter cookie, you can substitute some of the butter with applesauce.
Meal Prep & Storage Notes
You can prepare the dough ahead of time and keep it in the refrigerator for up to 72 hours. This allows the flavors to deepen and the cookies to develop a richer taste. Once baked, store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months. Just remember to separate layers with parchment paper to prevent sticking!
Troubleshooting Q&A
What if my cookies spread too much while baking?
If your cookies spread too much, it might be due to warm dough or not enough flour. Ensure your butter is softened but not melted, and consider chilling the dough before baking to maintain shape.
Why do my cookies come out dry?
Dry cookies could be a result of overbaking or too much flour. Make sure to measure your flour correctly and keep an eye on the cookies as they bake. They should be golden around the edges but still soft in the center when you take them out.
Can I use different types of chocolate?
Absolutely! While bittersweet chocolate is recommended for its rich flavor, feel free to mix in semisweet, milk chocolate, or even white chocolate for a different taste. Just be mindful of the sweetness level.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden and the centers still look a bit soft. They will continue to cook slightly after being removed from the oven, resulting in that perfect chewy texture.
You Might Also Like
- Brown Butter Chocolate Chip Cookies
- Healthy Chocolate Chip Cookies
- Vegan Chocolate Chip Cookies
- Best Chocolate Chip Cookie Recipe
Make It Tonight
With just a few simple ingredients and a little bit of patience, you can create these New York Times Chocolate Chip Cookies that are sure to impress your family and friends. So why wait? Gather your ingredients, follow the steps, and indulge in the delightful experience of homemade cookies. Every bite will remind you of the joy of baking and the warmth of home. Enjoy your baking adventure!
New York Times Chocolate Chip Cookies
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set this mixture aside.
- In a large mixing bowl, use a stand mixer or hand mixer to cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie.
- Gently fold in the bittersweet chocolate disks, ensuring they are evenly distributed throughout the dough.
- Cover the dough with plastic wrap and refrigerate it for at least 24 hours. This step is crucial for developing flavor and achieving the best texture.
- After chilling, drop rounded tablespoons of dough onto prepared baking sheets lined with parchment paper, leaving ample space between each cookie. Sprinkle a little sea salt on top of each dough ball for that extra touch of flavor. Bake for 12-15 minutes or until the edges are golden brown and the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!
Notes
- For a nutty twist, consider adding chopped walnuts or pecans to the dough.
- If you prefer a lighter cookie, you can substitute some of the butter with applesauce.
- For added flavor, try mixing in seasonal spices like cinnamon or nutmeg during the holidays.
