New York Times Chocolate Chip Cookies
There’s something undeniably nostalgic about a freshly baked New York Times Chocolate Chip Cookies recipe. I remember the first time I attempted this iconic recipe; I was a young enthusiast baking in my tiny kitchen, dreaming of perfecting that gooey, chocolatey goodness. As the aroma filled the air, it felt like a warm hug on a chilly day. In my family, these cookies quickly became a staple, a sweet treat for any occasion. Whether it’s a cozy evening at home or a gathering with friends, they never fail to impress. The secret lies in the unique combination of ingredients that elevate these cookies to a whole new level. From the moment you take that first bite, the delightful balance of textures and flavors ensures that they are anything but ordinary.
Recipe Snapshot
33 mins
15 mins
18 mins
Easy
200 kcal
2 g
Gluten-Free, Low FODMAP
9 g
Wooden Spoon, Baking Sheet, Oven, Mixing Bowl
Why Try This New York Times Chocolate Chip Cookies
Rich Flavor Profile
The New York Times Chocolate Chip Cookies are known for their rich and deep flavor, thanks to a blend of both cake flour and bread flour. This combination gives them a delightful chewiness that is simply irresistible. Each cookie is studded with decadent chocolate chips that melt in your mouth, creating a truly unforgettable experience.
Perfect Texture
What sets these cookies apart is their incredible texture. The use of cold, unsalted butter contributes to a soft yet slightly crispy edge, while the center remains perfectly soft and chewy. This is the ideal balance that makes each bite a pleasure to savor.
Time-Tested Recipe
This recipe has stood the test of time, making it a classic that is cherished by many. Developed by renowned bakers, it has been shared and loved across generations. Following the precise method ensures that you achieve the same results as the original creators.
Customizable Options
One of the best things about this recipe is its versatility. You can easily customize the New York Times Chocolate Chip Cookies to suit your preferences. Whether you want to add nuts, vary the type of chocolate chips, or even throw in some dried fruit, the base cookie is forgiving and will adapt beautifully to your changes.
A Crowd-Pleaser
These cookies are not just for solo enjoyment; they’re perfect for gatherings and celebrations. When I bring a batch of these to a party, they always disappear in a flash! Everyone loves the classic flavor, and it’s a sweet way to connect with friends and family over a shared love of good food.
Memories in Every Bite
Finally, making these cookies is an experience in itself. From the measuring of ingredients to the anticipation while they bake, each step is filled with joy and creativity. Sharing them with loved ones creates lasting memories that make this recipe even more special.
Ingredients to Make New York Times Chocolate Chip Cookies
The ingredients for New York Times Chocolate Chip Cookies are carefully chosen to create a perfect balance of flavor and texture. Each one plays a crucial role in developing the final product. The combination of flours provides structure, while the sugars contribute to sweetness and caramelization. Let’s take a closer look at each ingredient:
- 2 cups (minus 2 tablespoons) cake flour (8½ ounces) – This flour gives the cookies a delicate structure, ensuring they are soft and chewy.
- 1⅔ cups bread flour (8½ ounces) – The higher protein content adds chewiness, making the cookies hearty.
- 1½ teaspoons baking powder – This leavening agent helps the cookies rise, creating a light texture.
- 1½ teaspoons coarse salt (kosher or sea salt) – The salt enhances the sweetness and balances flavors.
- 1¼ teaspoons baking soda – This helps with spread and browning, contributing to the cookie’s texture.
- 1¼ cups (2½ sticks) unsalted butter – Using unsalted butter lets you control the saltiness; it also provides richness.
- 1¼ cups packed light brown sugar (10 ounces) – Brown sugar adds moisture and a deeper flavor.
- 1 cup + 2 tablespoons granulated white sugar – This sugar helps to sweeten the cookie and contributes to a slight crispness.
- 2 large eggs – Eggs add moisture and richness, binding the ingredients together.
- 20 ounces bittersweet chocolate chips – The star of the show! The chocolate provides bursts of rich flavor in every bite.
- Extra chocolate chips, optional – For those who can’t get enough chocolate!
- Sea salt, optional – A sprinkle on top enhances the flavor and adds a gourmet touch.
Step by Step Instructions for New York Times Chocolate Chip Cookies
Making New York Times Chocolate Chip Cookies is a fun and rewarding process. As you follow these steps, you’ll start to notice how the ingredients come together to create something magical. Let’s dive into the details of making these delicious cookies!
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First, sift together the dry ingredients: the cake flour, bread flour, baking powder, coarse salt, and baking soda. I prefer to use a fine strainer for this, as it helps to aerate the flour and remove any lumps. Set this mixture aside for later use.
Next, in a large mixing bowl, use an electric mixer to beat together the unsalted butter and both sugars: brown sugar and granulated sugar. Mix them on medium speed until the mixture becomes light and fluffy, which should take about five minutes. This step is crucial as it incorporates air, leading to a lighter cookie.
Once the butter and sugars are well combined, add the eggs one at a time, mixing well after each addition. This allows the eggs to fully incorporate, contributing to the cookie’s structure. Then, add in the vanilla and mix until just combined.
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Now, it’s time to bring the dry ingredients into play. Reduce the mixer speed to low and gradually add the sifted dry ingredients. Mix just until you see that the dry ingredients are incorporated and no flour streaks remain. Be careful not to overmix; we want our cookies tender!
Next, stir in the bittersweet chocolate chips by hand using a spatula. Make sure the chips are evenly distributed throughout the dough. Feel free to add extra chips if you like a more chocolatey cookie!
Transfer the cookie dough into an airtight container and refrigerate it for a minimum of 24 to 36 hours. This step is essential for the flavors to meld and for the cookies to develop a better texture when baked.
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When you’re ready to bake, preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper or Silpat mats. This will prevent sticking and ensure even baking.
For large cookies, scoop six mounds of dough, each weighing around 3.25 ounces, and place them spaced evenly on the baking sheet. Avoid overcrowding, as the cookies will spread during baking. If you like, dot the tops with extra chocolate chips and sprinkle a small pinch of sea salt on each mound.
Bake the cookies for 18 to 20 minutes, or until the edges are golden brown while the centers are still slightly soft. Keep an eye on them! The cookies should look slightly underbaked, as they will continue to set as they cool.
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Once baked, allow the cookies to cool on the baking sheet for about 15 minutes. This helps them firm up a bit. After that, transfer them to a cooling rack to cool completely. Enjoy your delicious cookies warm or at room temperature!
Things Worth Knowing
- Resting the Dough: Allowing the dough to rest in the refrigerator enhances the flavor and texture of the cookies significantly. The longer it rests, the better the cookies will be.
- Cookie Size: Adjust the size of the cookies based on your preference. Smaller cookies will require a shorter baking time, so keep an eye on them!
- Monitoring Baking Time: Since every oven is different, start checking your cookies a couple of minutes before the recommended baking time to prevent overbaking.
- Storage Tips: Store your cookies in an airtight container at room temperature. They will stay fresh for about a week, though they may not last that long!
Recipe Tips about New York Times Chocolate Chip Cookies
To ensure you get the most out of your New York Times Chocolate Chip Cookies, here are some essential tips to keep in mind:
- Storage: Store leftover cookies in an airtight container for up to one week to keep them fresh. You can also place a slice of bread in the container to help maintain moisture.
- Freezing: Yes, you can freeze the cookie dough! Form the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to three months. Bake directly from the freezer, just add a couple of minutes to the baking time.
- Pairing: These cookies pair beautifully with a glass of milk or a scoop of vanilla ice cream. They also make for a delightful dessert after dinner.
- Variations: Feel free to experiment with different types of chocolate chips, such as milk chocolate or dark chocolate, or even add chopped nuts for extra texture.
- Serving Warm: For the ultimate experience, serve the cookies warm right out of the oven. If reheating, pop them in the microwave for a few seconds to soften them up.
- Experimenting with Flavors: Consider adding a hint of cinnamon or espresso powder to the dough for an interesting twist on flavor.
How to Serve New York Times Chocolate Chip Cookies
When it comes to serving New York Times Chocolate Chip Cookies, there are countless delightful ways to enjoy them.
- As a Dessert: Serve these cookies as a sweet end to any meal, whether it’s a casual family dinner or a more formal gathering.
- With Coffee or Tea: Pair your cookies with a hot cup of coffee or a soothing cup of tea for a delightful afternoon snack.
- For Celebrations: These cookies are perfect for birthday parties, holiday gatherings, or any occasion where you want to impress. They are a crowd-pleaser!
- In Gift Baskets: Consider packaging a batch in a decorative box or tin as a thoughtful gift for friends and family during holidays or special occasions.
- With Ice Cream: Create an indulgent ice cream sandwich by placing a scoop of your favorite ice cream between two cookies. This is a delightful summer treat!
- As a Snack: Enjoy these cookies as a quick snack on the go, or pack them in your lunchbox for a sweet midday pick-me-up.
FAQ
Conclusion
The New York Times Chocolate Chip Cookies are truly a masterpiece, blending rich flavors and textures that make them a favorite for many. These cookies not only satisfy your sweet tooth but also evoke warm memories and a sense of nostalgia. I encourage you to try making them yourself; you’ll see just how special they are. Gather your ingredients, roll up your sleeves, and bake a batch today!
New York Times Chocolate Chip Cookies
Equipment
- Wooden Spoon
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 2 cups (minus 2 tablespoons) cake flour (8½ ounces)
- 1⅔ cups bread flour (8½ ounces)
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt (kosher or sea salt)
- 1¼ teaspoons baking soda
- 1¼ cups unsalted butter (2½ sticks)
- 1¼ cups packed light brown sugar (10 ounces)
- 1 cup + 2 tablespoons granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 20 ounces bittersweet chocolate chips (can sub semi-sweet)
- extra chocolate chips optional
- sea salt optional
Instructions
- Sift together the dry ingredients: flour through salt. I just scrape mine through a fine strainer/sieve since my sifter isn't all that great. Set aside.
- Use an electric mixer to combine the butter and sugars mixing until very light, about 5 minutes. Mix in the eggs, one at a time. Add the vanilla. Reduce speed to low, add the dry ingredients and mix just until incorporated. Stir in the chocolate chips. Place the dough in an airtight container and refrigerate for 24 to 36 hours before baking.
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat mats.
- For 5-inch cookies, scoop six 3.25-ounce mounds of dough onto a baking sheet, spacing them evenly apart. Dot some extra chocolate chips on top, if desired. Sprinkle each ball of dough with a small pinch of sea salt, if desired.
- Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Let the cookies cool on the baking sheet for about 15 minutes, then transfer to a rack and let cool completely. Repeat with remaining dough.
Notes
- If you'd prefer to make smaller cookies: shape your cookie dough into small golf ball-size instead (2 ounces), and bake for 15 to 18 minutes. You'll get about 31 smaller cookies.
