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Home / Recipes
45 minutes
5 from 1 vote
6 Comments

New York Times Chocolate Chip Cookies

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  • 18
by: Joanna Cismaru

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A stack of New York Times Chocolate Chip Cookies

Remember what I said a few weeks ago? Well if you don’t, I said we all should eat more cookies. With that in mind, here’s a very popular recipe for the New York Times Chocolate Chip Cookies.

This is the first time I made these cookies so I wanted to make sure I followed the recipe closely with a couple exceptions. I can’t help myself, I always try to do something a bit different to make the recipe my own. Now these chocolate cookies are very special. They are super chocolatey! In this recipe there’s a total of 1 1/4 lbs of chocolate. Can you believe that?

So the original recipe calls for dark chocolate chips, but I only had some dark baker’s chocolate and semisweet chocolate chips, so that’s what I used. So you may think whoa, chocolate overboard here, but not so, the amount of chocolate in these cookies, is perfect. The interesting ingredient in these cookies is cake flour. Can’t say I’ve ever used cake flour in cookies before, but maybe that’s what makes them so soft.

One other thing I changed here is the baking time, the original recipe says to bake them for 18 to 20 minutes, but I found that 15 minutes was enough for my cookies. You should try and see what works for you. The recipe listed here is the original recipe, so feel free to apply my little changes or make the original, totally up to you.

These cookies are amazing, they’re sweet, they’re salty, they’re chocolatey and they’re soft and chewy. Everything you’d ever want in a cookie.

Close up shot of a stack of New York Times Chocolate Chip Cookies

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a stack of new york style chocolate chip cookies with the top cookie split in half

New York Times Chocolate Chip Cookies

5 from 1 vote
Cook: 45 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 45 to 50
Print Pin Rate

Ingredients

  • 2 cups minus 2 tbsp 8 1/2 ounces cake flour
  • 1 & 2/3 cups 8½ ounces bread flour
  • 1 1/4 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 cups 10 ounces unsalted butter, at room temperature
  • 1 1/4 cups 10 ounces light brown sugar
  • 1 cup plus 2 tbsp 8 ounces granulated sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 3 1/3 cups 20 ounces dark chocolate chips, at least 60% cacao content
  • Sea salt for sprinkling

Instructions

  • Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  • Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  • Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  • When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  • Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe Notes

Recipe from The New York Times
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Enjoy!

  • 18

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Nicky says

    April 1, 2017 at 9:31 am

    My family members hate bread flour, is there a subsitute that I can use or how much cake flour can if there isn’t another option.

    Reply
  2. Two Red Bowls says

    September 4, 2013 at 4:51 am

    Love these cookies! I agree, I bake them for only 15 minutes as well. Yours look so lovely. I’m glad I found your blog, it’s beautiful!

    Reply
    • jo says

      September 4, 2013 at 11:36 pm

      Thanks, I really appreciate it. 🙂

      Reply
  3. Lindsey @ American Heritage Cooking says

    August 17, 2013 at 8:54 pm

    Beautiful photos! I made these a few weeks ago and I thought a shorter cooktime was better too. I didn’t have bread flour so I am curious how they would turn out with it!

    Reply
  4. matmedmera says

    August 15, 2013 at 3:01 pm

    hello from Sweden! What a nice recipe you have here! many av them I will trie very soon! This cookies seems to be first

    Greetings / Gosia

    Reply
    • Shoop Exhale says

      August 16, 2013 at 9:03 am

      Hi, Miss Jo! Missed you! I went to vacation again, but now, I am ready to try these cookies. Can’t wait to make this! Have a nice day and take care always!

      Reply

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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