cookies/ In The Kitchen/ recipe

The NY Times Chocolate Chip Cookie

If you follow me on Facebook or twitter, you know I’ve kind of been going on ad nauseum about these Chocolate Chip Cookies that I saw at TidyMom.

She made the infamous (maybe even famous) chocolate chip cookies from Jacques Torres at the New York Times, and her description of them was mouth watering! We love cookies, especially chocolate chip cookies, so I knew I had to make them!

So make them I did.

They were a hit! My daughter said, “Mom, these are the best!  And they don’t have oats in them either!” Hahaha…I tend to put oats in everything…it makes me feel like I’m making a healthy cookie!

– – –
There are a couple of things to note before you get started, as this recipe takes a bit of pre-planning.
1.  You need bread flour and cake flour.
2.  If you want to follow the recipe exactly, you will also need coarse salt.  See tips.
3.  You have to chill the dough at least 24 hours before baking them.  I know, I know this takes some major willpower!




  • 2 cups (minus 2 tbsp cake flour)
  • 1 2/3 cups bread flour
  • 1 1/4 tsp baking soda
  • 1 1/2 baking powder
  • 1/41/2 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)


  1. Sift together the flour, baking soda, baking powder and salt. Set aside.
  2. In a separate bowl, cream together the sugars and butter.
  3. Then add the eggs one at a time (mixing the batter well between each egg) to the sugar mix.
  4. Add the vanilla. Mix.
  5. Then add the dry mix to the sugar/egg mix. Mixing slowly, or you will have flour flying everywhere! Mix just to combine.
  6. Add the chocolate chips, and stir by hand.
  7. 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.
  8. When you are ready to bake them, preheat your oven to 350 degrees.
  9. 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!
  10. Scoop the cookie dough into golf ball sized chunks on to the cookie sheet. I used an ice cream scoop.
  11. 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.
  12. When they are done, remove them from the oven and transfer them to a wire rack, letting them cool for about 10 minutes.



  • 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
  • I didn’t use the chocolate disks, I used 2 cups of regular (semi-sweet) chocolate chips.
  • 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)
  • There are no good substitutions for bread flour, sorry!  Have to buy bread flour.
  • 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.
– – –

So really, I do challenge you to make these!  They are a keeper recipe and live up to all of their hype!

The BEST. Yum yum.

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  • Reply
    North of Wiarton & South of the Checkerboard
    February 7, 2012 at 5:44 PM

    I am happy to hear these are so good, Jo-Anna, as I had just shared this recipe with my Recipe Exchange last week. Have a wonderful day! Cindy

  • Reply
    my honest answer
    February 7, 2012 at 7:26 PM

    Oh my goodness, thank you! Not for the recipe, but because for ages I’ve been thinking, ‘how can salt be kosher?’, and ‘where do I get that?’. But now I know it just means coarse! I have that in my cupboard! These cookies are in my future, for sure.

  • Reply
    Love is all you need
    February 7, 2012 at 7:51 PM

    Love your blog- so glad I ran into it!

  • Reply
    Ali Richardson
    February 7, 2012 at 7:57 PM

    YUM!!! Chocolate chip cookies are my true weakness!

  • Reply
    A Pretty Life in the Suburbs
    February 7, 2012 at 7:58 PM

    @my honest answer
    You are very welcome!

  • Reply
    A Pretty Life in the Suburbs
    February 7, 2012 at 7:59 PM

    @Love is all you need Thank you so much! I’m so happy you did too! 😉

  • Reply
    Amber - Binkertation
    February 7, 2012 at 8:23 PM

    Agree with pps – love your blog 🙂

    And since you challenged me to make these – it is ON – I love any challenge that involves baked goods.. and these look divine!

  • Reply
    Jennifer @ Peanut Butter and Peppers
    February 8, 2012 at 8:02 PM

    These cookies look out of this world and I love your photos!

  • Reply
    Kristy Lynn
    February 15, 2012 at 6:37 PM

    aw man! i love chocolate chip cookies. and it isn’t so much the flavour (though doughy chocolatey goodness is always appreciated) it’s more the texture. I’m with your little one – no oats please! 😉

  • Reply
    Jill @
    March 16, 2012 at 12:11 AM

    Love this! We just posted our Kitchen Fun and Crafty friday link party and would LOVE for you to share this! We have also included a Sugarlicious giveaway!

  • Reply
    THANK YOU for supporting the Calgary Food Blogger Bake Sale! | Ceci n'est pas un food blog
    December 31, 2012 at 3:16 PM

    […] from A Pretty Life in the Suburbs made the New York Times Chocolate Chip Cookie recipe. They are just the perfect balance of sweet and salty – […]

  • Reply
    My Life in Instagram
    January 4, 2013 at 9:09 AM

    […] had some fun baking up some New York Times Chocolate Chip Cookies for a local blogger bake sale in support of Meals on Wheels.  So fun!  I packaged them up in […]

  • Reply
    THANK YOU for supporting the Calgary Food Blogger Bake Sale! | Ceci n'est pas un food blogCeci n'est pas un food blog
    February 4, 2013 at 12:20 AM

    […] from A Pretty Life in the Suburbs made the New York Times Chocolate Chip Cookie recipe. They are just the perfect balance of sweet and salty – […]

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