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The classic New York Times Chocolate Chip Cookies is a recipe that has been made popular among food bloggers and so I decided to give it a try for myself.
By now if you know anything about me, then you should know that I love a good chocolate chip cookie recipe. I have shared with you a recipe for Vegan Chocolate Chip Cookies and a definite favorite at my house the Chocolate Chip Pretzel Cookies just to name a few. Be sure to check both of those recipes out if you have not had a chance to yet.
Recently while I was searching online for another way that I could make a delicious chocolate chip cookie, I stumbled upon the New York Times recipe for Chocolate Chip Cookies. This recipe has been tried and shared by many well-known food blogs such as David Leite, Smitten Kitchen, and Averie Cooks. Martha Stewart also tried this recipe, so I figured with so many well know people giving this cookie recipe a go, then I had to try it.
The first thing that I had to do before even starting this recipe is to head to the grocery store to pick up cake flour, bread flour, and some bittersweet chocolate chips. Although I am familiar with cake flour, I do not keep it in my house because it has a short shelf life and if I need it then I will make it out of all-purpose flour by adding in some cornstarch and sifting the two ingredients together. However, with this recipe, I did not want to take any chances so I purchased a box of cake flour along with the bread flour.
And yes this recipe calls for bread flour in it to make cookies and again I did not question it and decided to buy the large bag of bread flour which I plan to use later to make several other recipes. Now most of the recipes that I make calls for semi-sweet chocolate chips and I always have those on hand, but for this recipe, I had to get a big bag of bittersweet chocolate chips, which was surprisingly easy to find at my grocery store.
Now on to the fun part of making the cookies by following the recipe. I had no problems making the cookies but I did make one batch right away and put the rest of the cookie dough into the refrigerator to sit overnight as the recipe says. To be honest with you, I did not really see much of a difference with the exception on the cookie dough being firmer and similar to the ready-made cookie dough that you purchase from the grocery store. The cookies were everything that I look for in a chocolate chip cookie…sweet, chewy, and soft. I also love the addition of the coarse salt on top of each cookie. It really gives these cookies that sweet and salty combination.
Would I make these cookies again…Yes, I would!
New York Times Chocolate Chip Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks unsalted butter
- 1 ¼ cups light brown sugar
- 1 cup plus 2 Tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate, at least 60% cacao content
- sea salt
Instructions
- Sift together the flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate pieces in and incorporate them by hand without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat the oven to 350° (176°C). Line a large baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
- Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat the New York Times Chocolate Chip Cookies warm, with a big napkin.
Nutrition
Enjoy!
*original New York Times recipe is here.
Got any comments, questions, or ideas for these New York Times Chocolate Chip Cookies? Share them in the comments below!
Oh wow…I had never heard of a cookie recipe calling for cake flour and bread flour. Reading this reminded me that I forgot to take my grandmother the cake flour that I bought her a couple weeks ago. She always uses cake flour for her cakes and I when I saw the brand she uses on clearance I bought a box for her. I’ll have to remember it the next time I visit her.
I had not heard of it either until this recipe…cake flour is not something that I use often.
I HAVE to try them. I absolutely love chocolate chip cookies and I’m fascinated by all the different changes you can make to change the outcome. Bread flour! Who knew??
I found a recipe for soft and large chocolate chip cookies in high school and made them and I swear I’ve never achieved that level of perfection since. I was only 16!
They sound absolutely perfect!! I would have never thought to use bread flour in chocolate chip cookies either!
My long distance boyfriend is coming to visit and I always like to wow him with my baking skills. Last time he came I made chocolate chip cookies and they didn’t turn out as good as I wanted them to, of course, he didn’t complain he ate every last one. So it’s time to redeem myself. Your chocolate chip pretzel cookie looks divine. I didn’t realize cake flour had a short shelf life, that’s for sharing that important fact.
I bet they were delicious! The chocolate chip pretzel cookies are a cookie that everyone I make them for loves. This cookie turned out really good, but I rarely buy cake flour and even less bread flour 🙂