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Homemade New York Times Chocolate Chip Cookies photo

New York Times Chocolate Chip Cookies

These New York Times Chocolate Chip Cookies are a delicious blend of chewy and tender textures, featuring rich bittersweet chocolate!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2 cups minus 2 tablespoons cake flour (8 ounces)
  • 1 2/3 cups bread flour (8 ounces)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cups unsalted butter
  • 1 1/4 cups packed light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks (at least 60% cacao content)
  • Sea salt (for sprinkling on top)

Equipment

  • Mixing bowls
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper
  • Cooling rack

Method
 

Baking Instructions
  1. Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set this mixture aside.
  3. 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.
  4. Add the eggs, one at a time, mixing well after each addition. Then, stir in the pure vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet mixture, mixing just until combined. Avoid overmixing to maintain a tender cookie.
  6. Gently fold in the bittersweet chocolate disks, ensuring they are evenly distributed throughout the dough.
  7. 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.
  8. 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.
  9. 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.