Description
The legendary New York Times Chocolate Chip Cookies are thick, chewy, and rich with a deep caramel flavor derived from brown sugar. The dough is rested overnight to enhance the texture and flavor, resulting in bakery-style cookies that are crisp on the edges and soft in the center.
Ingredients
Dry 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
Wet Ingredients
- 1 ¼ cups unsalted butter, softened
- 1 ¼ cups brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
Mix-Ins and Garnish
- 1 ¼ lbs bittersweet chocolate discs or chunks
- Sea salt for sprinkling
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt until well blended.
- Cream Butter and Sugars: In a separate mixing bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until light and fluffy. This creates a smooth, aerated base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring the mixture is fully incorporated and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate: Carefully fold in the bittersweet chocolate discs or chunks, distributing them evenly throughout the dough.
- Chill the Dough: Cover the dough and refrigerate for 24 to 36 hours. This resting period deepens the flavors and improves the dough’s texture for the final bake.
- Shape the Cookies: Remove the chilled dough and scoop large balls weighing approximately 3 ½ ounces each onto a baking sheet lined with parchment paper.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 16 to 18 minutes until the edges are golden and the centers are still soft.
- Add Finishing Touch: Immediately after removing from the oven, sprinkle a pinch of sea salt on each cookie to enhance the depth of flavor.
- Cool the Cookies: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Resting the dough for 24 to 36 hours enhances the cookies’ texture and intensifies the flavor by allowing the ingredients to meld.
- Store uneaten cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- You can freeze baked cookies for up to 2 months. Thaw at room temperature before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
