Dessert/ Recipes

The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies
Looking for the Best Chocolate Chip Cookies Recipe? You have to try The New York Times Chocolate Chip Cookies. These cookies, made popular from the New York Times, are the best cookies you will ever eat.
The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies

So what makes these cookies so special? Number one, a sprinkling of sea salt on top creates the perfect marriage of sweet and salty. Number two, these babies are large-(about 5 inches when baked)-providing the perfect blend of texture. And the number one thing that makes these cookies stand out from all the other? Patience from the baker…You let the dough rest for at least 36 HOURS! I know, you might think that is way too long to wait for cookies, but trust me on this one, this recipe is totally worth it!

How to Store Cookies

When you make cookies, you want to make sure to store them properly. Cookies can last up to 2 weeks when stored properly. You want to make sure to store the cookies in an airtight container or a freezer bag. This will keep the cookies from getting stale. If the cookies start to get hard, you can microwave them for a few seconds with a damp paper towel. If you will not finish the cookies before it goes bad, you will want to freeze the cookies.

Can I freeze this easy chocolate chip cookies recipe?

Whenever I make cookies, I love to extra cookies for the freezer. A lot of people like to buy those prepackaged cookie doughs from the store. The ones that either a cookie dough log that you cut into pieces or the prescooped cookie dough that gets put on a baking sheet and then in the oven. Instead of buying the premade cookie dough, I like to make my own. I make a double batch of cookies and put half in the freezer. If you want to scoop the cookie dough to have it ready for baking, scoop the cookie dough first and then freeze it on a cookie sheet or on a plate. By freezing the cookie dough balls first, you can remove however many you need at a time instead of having to bake all the cookies at once.

You can also freeze baked cookies by putting them in a freezer bag. chocolate cookies on a baking sheet

Can I add nuts to the best chocolate chip cookie recipe?

If you love pecans or walnuts in your cookies, you can add chopped nuts into the cookie dough batter. When you are adding the nuts, chopped the nuts into small pieces and then fold the nuts into the dough at the end.

What is the best chocolate for the best ever chocolate chip cookies

When you are making the best ever chocolate chip cookies, you want to use a good chocolate. I recommend that you use a 60% cacao. You can chop the chocolate or buy chocolate chips. This percentage of chocolate gives a good balance of sweetness to the cookies without making the cookies too sweet. It also goes well with the salt over the top of the cookies.

Ingredients for New York Times Chocolate Chip Cookies

  • cake flour
  • bread flour
  • baking soda
  • baking powder
  • coarse salt
  • unsalted butter
  • light brown sugar
  • granulated sugar
  • eggs
  • vanilla extract
  • bittersweet chocolate, at least 60 percent cacao content
  • Sea salt

How to Make Chocolate Chip Cookies

In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat. Chocolate Chip Cookie dough on a cookie sheetRoll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet.
Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving. Serve warm.

baked cookies on a cookie sheet

More Cookie Recipes

Maple Brown Sugar Cookies Recipe – You have to try this Maple Brown Sugar Cookies Recipe! This soft sugar cookie recipe has an amazing maple flavor. These chewy brown sugar cookies are so good, you have to try it.

Peanut Butter Chocolate Chip Cookie Recipe – Looking for easy peanut butter cookies? This peanut butter chocolate chip cookie recipe is the only cookie recipe you’ll ever need. Soft and Chewy you are going to love these chocolate peanut butter cookies.

Strawberry Cookies with Chocolate Chips – Do you love Strawberry Cookies? Wait until you try this recipe. These soft chewy cookies feature a delicious strawberry taste packed with chocolate chips. This might be the best cookie you will ever try.

 

 

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The New York Times Chocolate Chip Cookies

The New York Times Chocolate Chip Cookies


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  • Author: Laura
  • Prep Time: 45 minutes (for 1 6-cookie batch), plus at least 36 hours’ chilling
  • Total Time: 45 minutes (for 1 6-cookie batch), plus at least 36 hours’ chilling
  • Yield: 1 1/2 dozen 5-inch cookies 1x

Description

Looking for the Best Chocolate Chip Cookies Recipe? You have to try The New York Times Chocolate Chip Cookies. These cookies, made popular from the New York Times, are the best cookies you will ever eat.

Scale

Ingredients

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate, at least 60 percent cacao content (either chips or chopped)
Sea salt

Instructions

In a medium bowl, sift together flours, baking soda, baking powder and salt; Set aside.
In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, scraping down the sides of the bowl as needed. Add vanilla and beat until combined. Reduce speed to low and add flour mixture, beat to combine. Fold in chocolate pieces. Wrap tightly in the plastic wrap. Refrigerate for at least 36 hours and up to to 72 hours.
Heat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat Baking Mat.
Roll a 3 1/2-ounce piece of dough into ball (the size of generous golf balls) and place on prepared baking sheet. You should be able to fit 6 cookies on each baking sheet. Sprinkle each dough ball lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 10 minutes before using a wide spatula to transfer the cookies to the wire rack to cool another 3 to 5 minutes before serving. Serve warm.

  • Category: dessert
  • Method: oven
  • Cuisine: American

Keywords: new york times chocolate chip cookies

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