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New York Times Chocolate Chip Cookie Recipe

New York Times Chocolate Chip Cookie Recipe

These bakery-style chocolate chip cookies have crisp golden edges, soft chewy centers, and rich pools of melted bittersweet chocolate. The signature 24–72 hour dough chill creates deeper caramel flavor and a thicker texture, making them perfect for holidays, parties, or whenever you want an extra-special homemade cookie.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 large cookies
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cake flour
  • 1⅔ cups bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse kosher salt
  • 1¼ cups unsalted butter room temperature
  • 1¼ cups light brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 20 ounces bittersweet chocolate discs or high-quality bittersweet chocolate chips
  • 1 teaspoon flaky sea salt optional, for topping

Equipment

  • Digital kitchen scale (recommended)
  • Large mixing bowl
  • Stand mixer or hand mixer
  • Whisk
  • Rubber spatula
  • Cookie scoop
  • Parchment-lined baking sheet
  • Cooling rack

Method
 

  1. Whisk together the cake flour, bread flour, baking soda, baking powder, and salt until evenly combined. The mixture should look uniform with no streaks.
  2. Beat the butter, brown sugar, and granulated sugar for 4–5 minutes until pale, fluffy, and creamy. This step creates air for a lighter cookie.
  3. Mix in the eggs one at a time, then add the vanilla extract. The mixture should look smooth and silky.
  4. Add the dry ingredients on low speed and mix only until no dry flour remains. Fold in the chocolate gently with a spatula.
  5. Scoop the dough into large portions, about 3½ ounces each, and place them on a tray. Cover and refrigerate for at least 24 hours and up to 72 hours.
  6. Preheat the oven to 350°F (175°C). Arrange six chilled dough balls on a parchment-lined baking sheet, leaving plenty of space between them.
  7. Bake for 18–20 minutes until the edges are deep golden brown while the centers still look slightly soft. Do not overbake.
  8. Let the cookies cool on the baking sheet for 10–15 minutes before transferring them to a cooling rack. They will finish setting while staying chewy inside.

Notes

  • Chilling the dough for at least 24 hours gives the cookies better flavor and a thicker texture.
  • Measure the flour by weight whenever possible for the most consistent results.
  • Freeze extra dough balls for up to 3 months and bake straight from frozen by adding 2–4 minutes to the baking time.