Name: New York Times Chocolate Chip Cookies Recipe
Prep time: 25 min
Cook time: 18 min
Total time: 24 h 43 min
Cuisine: American
Ingredients: 2 cups minus 2 tbsp cake flour; 1 ⅔ cups bread flour; 1 ¼ tsp baking soda; 1 ½ tsp baking powder; 1 ½ tsp coarse salt; 1 ¼ cups unsalted butter, softened; 1 ¼ cups brown sugar; 1 cup granulated sugar; 2 eggs; 2 tsp vanilla extract; 1 ¼ lbs bittersweet chocolate discs or chunks; Sea salt for sprinkling

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If you have ever craved the perfect cookie that balances chewiness with just the right amount of crisp edge, then the New York Times Chocolate Chip Cookies Recipe is about to become your new best friend in the kitchen. This iconic recipe delivers rich, caramel-flavored cookies that achieve their signature depth thanks to a simple yet transformative step: resting the dough overnight. Each bite is a delightful dance of soft cake flour, hearty bread flour, and bittersweet chocolate chunks, crowned with a sprinkle of sea salt that elevates the flavor to bakery-quality perfection. Whether you’re an experienced baker or just looking for a reliable crowd-pleaser, these cookies will have you hooked from the very first bite.

Ingredients You’ll Need

The image shows a close-up of a chocolate chip cookie with a thick, chunky texture. The cookie has a light tan base with many dark brown, melted chocolate chunks spread all over, giving it a rich, textured look. The chocolate pieces vary in size, some large and melting, others small and embedded in the dough. The cookie rests on a white plate with a simple, smooth surface. This is placed on a white marbled surface, adding a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the New York Times Chocolate Chip Cookies Recipe lies in its straightforward, thoughtfully chosen ingredients. Each component plays a crucial role not only in creating the perfect texture but also in layering the rich flavors that make these cookies unforgettable. Having the right ingredients on hand means you’re halfway to cookie heaven!

2 cups minus 2 tbsp cake flour: Provides the tender, delicate crumb essential for a chewy cookie.
1 ⅔ cups bread flour: Adds the strength and structure that balances the softness from the cake flour.
1 ¼ tsp baking soda: Helps the cookies rise beautifully while contributing to a golden color.
1 ½ tsp baking powder: Lends additional lift and lightness to the dough.
1 ½ tsp coarse salt: Enhances all the flavors; don’t skip it or your cookies might taste flat.
1 ¼ cups unsalted butter, softened: Key for richness and moisture, bringing depth to every bite.
1 ¼ cups brown sugar: Adds that deep caramel flavor and moisture that keep cookies chewy.
1 cup granulated sugar: Helps create thin crisp edges and balances sweetness.
2 eggs: Binds everything together while adding richness.
2 tsp vanilla extract: Infuses a warm, fragrant aroma that complements the chocolate perfectly.
1 ¼ lbs bittersweet chocolate discs or chunks: The star of the show, providing melting pockets of indulgent chocolate.
Sea salt for sprinkling: The finishing touch that brings out the flavors and adds a hint of crunch.

How to Make New York Times Chocolate Chip Cookies Recipe

Step 1: Combine the Flours and Leavening Agents

Start by whisking together the cake flour, bread flour, baking soda, baking powder, and coarse salt. This step ensures that all the dry components are evenly distributed, giving your cookies a consistent texture and lift. Taking a moment here means your cookies will bake up with that perfect balance of tender and chewy.

Step 2: Cream Butter and Sugars

In a separate bowl, use a mixer to cream the softened butter with both the brown and granulated sugars until the mixture is light and fluffy. This aeration is crucial as it helps create cookies that have that signature rise and texture. Plus, the brown sugar’s moisture will give them their characteristic chewiness and caramel hints.

Step 3: Add Eggs and Vanilla

Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract, allowing its warm, sweet essence to infuse the dough deeply, complementing the chocolate marvel to come.

Step 4: Mix in Dry Ingredients and Chocolate

Gradually add the dry flour mixture to the wet mixture, folding gently to combine without overworking the dough. Then fold in the bittersweet chocolate discs or chunks, distributing them evenly so that every cookie will be bursting with luscious pockets of melted chocolate goodness.

Step 5: Chill the Dough

This is the magic that makes the New York Times Chocolate Chip Cookies Recipe stand out: chilling the dough for 24 to 36 hours dramatically enhances both texture and flavor. The resting time allows the flour to fully hydrate and the flavors to meld, resulting in thicker, chewier cookies with deep, rich taste notes you won’t believe.

Step 6: Bake to Perfection

When you’re ready, scoop out large balls of dough—about 3 ½ ounces each—and bake them on a sheet pan at 350°F (175°C) for 16 to 18 minutes. Keep an eye on them as they bake; the edges should be lightly browned while the centers remain beautifully soft. Right after pulling them from the oven, sprinkle with sea salt for that sublime finishing touch and let them cool on the baking sheet.

How to Serve New York Times Chocolate Chip Cookies Recipe

The image shows five chocolate chip cookies placed on a white marbled surface. Each cookie is round and flat with a light brown, slightly crispy outer edge and a soft, slightly golden center. Dark brown chunks of chocolate are scattered unevenly on the top of each cookie, some larger and some smaller, giving a rich, textured look. The cookies vary slightly in size and overlap each other gently, with the focus on the top cookie that is centered. The light reflects softly on the chocolate pieces, showing their smooth texture against the crumbly dough. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of sea salt right after baking not only amplifies the sweetness but also adds a delightful crunch that surprises and delights with every bite. For an extra special touch, try a few flakes of flaky Maldon sea salt or even a dusting of powdered sugar if you prefer a sweeter presentation.

Side Dishes

These cookies shine brightest when paired with a cold glass of milk — whether classic dairy or a creamy oat milk alternative. They also make fantastic companions to a scoop of vanilla bean ice cream for an indulgent dessert or even a cup of fresh-brewed coffee to contrast their sweet richness with a warm, slightly bitter note.

Creative Ways to Present

If you’re bringing these cookies to a party or gift-giving, stack them with wax paper in between and wrap them in a pretty ribbon for an irresistible homemade gift. You can also sandwich two cookies together with peanut butter or chocolate ganache for an elevated treat that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Once baked, store your cookies in an airtight container at room temperature for up to four days to maintain their chewy texture. Using a slice of bread inside the container can help keep them soft by adding a bit of humidity — a classic baker’s trick!

Freezing

You can freeze baked cookies for up to two months without losing any of their charm. Just let them cool completely, then place them in a freezer-safe container or bag with parchment paper layers to avoid sticking. When ready to enjoy, thaw at room temperature or gently warm in the oven to bring back their just-baked aroma.

Reheating

To revive that fresh-from-the-oven softness, pop your cookies in a preheated 300°F (150°C) oven for about 5 minutes. This warm-up melts the chocolate slightly and brings back the chewy texture, making each bite taste like it’s straight out of your kitchen.

FAQs

Why is resting the dough overnight important for the New York Times Chocolate Chip Cookies Recipe?

Resting the dough allows the flour to fully absorb the moisture and the flavors to intensify. This step leads to thicker, chewier cookies with a deeper caramel flavor that you simply can’t rush.

Can I use all-purpose flour instead of cake and bread flour?

While you can substitute all-purpose flour, using the mix of cake and bread flours gives these cookies their trademark texture—tender yet chewy. If using all-purpose, expect a slightly different crumb and chewiness.

What type of chocolate should I use?

The recipe calls for bittersweet chocolate discs or chunks, which melt beautifully without getting too sweet. Semi-sweet chocolate works well too, but avoid milk chocolate if you want that balanced bittersweet flavor.

Can I skip the sea salt topping?

You could, but the sea salt is a small addition that makes a big difference. It balances sweetness and adds a satisfying crunch that makes these cookies irresistible.

How large should the cookie dough balls be?

For the best texture and appearance, aim for roughly 3 ½ ounces per dough ball. This size helps cookies bake evenly, maintaining a perfect soft center with crisp edges.

Final Thoughts

There’s something truly special about the New York Times Chocolate Chip Cookies Recipe that has captivated cookie lovers around the world. With its simple ingredients and straightforward method, it invites you to create cookies with bakery-quality results in your own kitchen. Trust me, once you’ve made these, they’ll become your go-to recipe anytime a cookie craving strikes—because nothing beats that perfect, chewy cookie loaded with deep caramel flavors and rich chocolate. So grab your ingredients, plan for a little patient dough resting, and get ready to enjoy some seriously unforgettable cookies!