The New York Times Chocolate Chip Cookie
New York Times Chocolate Chip Cookie Recipe
The infamous chocolate chip cookie recipe from Jacques Torres at the New York Times! A big, chewy, super chocolaty cookie! Requires 24 hours chilling time.
This is the recipe for the NYT Chocolate Chip Cookies. I haven’t altered it much (just reduced the salt), and used chocolate chips instead of chocolate chunks.
About these cookies:
These cookies are a hit in our home! They taste like everything a chocolate chip cookie should be. But honest opinion here? They’re tedious to make. The recipe does require 2 types of flour that you may not have already (cake flour and bread flour), they also require coarse salt, and they do require 24 hours chilling time. If you’re prepared for those things and want to make them, then you’ll definitely love these cookies! Because, taste-wise, they really do live up to the hype!
A 24 Chocolate Chip Cookie Recipe:
This cookie recipe requires 24 hours chilling time, so be aware of that! The key to this cookie is letting it chill in the fridge for this time, so don’t try to skip this part.
NYT Chocolate Chip Cookie Recipe Tips:
- SALT: Coarse Salt vs. Table Salt: Coarse salt, which is also referred to as Kosher salt, has larger granules than table salt. So the general rule is use 1/2 the amount if you are using table salt.
- So for this recipe it would be ~1 1/2 tsp coarse salt = 3/4 tsp table salt
- BUT I found even this was too much salt. I would use 1/4 to 1/2 table salt
- CHOCOLATE: I didn’t use the chocolate disks this recipe called for. Instead I used 2 cups of regular (semi-sweet) chocolate chips.
- CAKE FLOUR: If you don’t have cake flour, you can make the following substitution:
- 1 cup of cake flour = 3/4 cup sifted all purpose flour plus 2 tbsp cornstarch (Joy of Cooking)
- BREAD FLOUR: There are no good substitutions for bread flour, sorry! Have to buy bread flour.
- MAKE AHEAD: You can leave this dough in the fridge for up to 72 hours, which is great because you can bake a new batch of cookies everyday! They are AMAZING right out of the oven. The BEST.
- FREEZING: These cookies freeze well. Store in an airtight container or ziplock bag in the freezer for up to 3 months.
New York Times Chocolate Chip Cookie Recipe
Ingredients
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 baking powder
- 1/4 – 1/2 tsp table salt I made this alteration, because I found the original recipe way too salty. See tips
- 1 1/4 cups unsalted butter at room temperature
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips the original recipe calls for 1 1/4lb chocolate disks
Instructions
- Sift together the flour, baking soda, baking powder and salt. Set aside.
- In a separate bowl, cream together the sugars and butter.
- Then add the eggs one at a time to the sugar mix, mixing the batter well between each egg.
- Add the vanilla. Mix.
- Then add the dry ingredients to the sugar/egg mix. Mixing slowly, or you will have flour flying everywhere! Mix just to combine.
- Add the chocolate chips, and stir by hand.
- Now you have to do the hardest part…chill the dough for at least 24 hours! Just press on some plastic wrap against the dough, and refrigerate for at least 24 hours.
- When you are ready to bake them, preheat your oven to 350 degrees.
- Line a cookie sheet with parchment paper. This will help to prevent burnt bottoms and the cookies come off so easily. I love parchment paper!
- Scoop the cookie dough into golf ball sized chunks on to the cookie sheet. I used an ice cream scoop.
- Bake for 16-20 minutes. The longer you bake them, the harder they are. We like them chewy and soft, so start checking them at around 16 minutes.
- When they are done, remove them from the oven and transfer them to a wire rack, letting them cool for about 10 minutes.
More Favourite Chocolate Chip Cookie Recipes to try!
Have a delicious day!
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