if you said this recipe looked familiar to you, i wouldn’t be one to argue. it’s the now-famous new york times chocolate chip cookie recipe, and i’m probably the millionth person to affirm that it is worthy of all it’s fame and glory. in short, i love, love, LOVE these cookies!
if you haven’t made them already, and if you’ve been on the hunt for a go-to chocolate chip cookie recipe, i’d strongly recommend giving these a shot. just keep in mind that these cookies need a minimum 24-hour chill time, and do not skip this step! trust me when i say in this case, the wait is worth it. i was inspired by recipe girl to try these cookies, and in this post she contrasts how the cookies look and taste at different durations of chill-time (did anyone else imagine animated globs of cookie dough “chillin” in the fridge together?) anywho.. she found that the cookies tasted best when baked after the dough chilled for 48 hours, and i would have to agree. however, i can totally empathize with anyone who doesn’t feel like waiting 2 days to reach chocolate chip cookie nirvana. so i find common ground in chilling the dough for 24 hours before baking.
here’s the recipe:
new york times chocolate chip cookie, inspired by and ever-so-slightly adapted from recipe girl
-2 cups minus 2 tbsp (8 1/2 oz) cake flour
-1 2/3 cups (8 1/2 oz) bread flour
-1 1/4 tsp baking soda
-1 1/2 tsp baking powder
-1 1/2 tsp sea salt
-1 1/4 cups (2 1/2 sticks) unsalted butter, cold
-1 1/4 cups (10 oz) packed light brown sugar (i use dark brown sugar)
-1 cup plus 2 tablespoons (8 oz) granulated white sugar
-2 large eggs
-2 tsp vanilla extract
-20 ounces bittersweet chocolate chips (i use semisweet)
extra chocolate chips (optional)
sea salt (optional, i sprinkle on top of cookies as soon as they come out of the oven)
1. sift together flours, baking soda, baking powder, and salt in a medium bowl. set aside.
2. cube butter and throw into the bowl of an electric mixer. mix at low speed to break up the butter, then gradually increase speed to medium. while mixer is on, slowly add the sugars into the mixing bowl and allow butter and sugar to cream for about five minutes, or until very light and fluffy. mix in the eggs one at a time on medium low speed until combined, then mix in vanilla. add the dry ingredients and mix on lowest speed until just combined. stir in chocolate chips with a rubber spatula. refrigerate dough for at least 24 hours.
3. preheat oven to 350 degrees and line cookie sheets with parchment paper. using a kitchen scale, measure out 3.5 ounce pieces of dough and shape into a ball. alternatively, fill a 1/3-size measuring cup dough and shape into a ball.
4. if desired, place 5-7 extra chocolate chips onto the top of the dough balls for a more attractive cookie. (sometimes i do this, sometimes i don’t. after all, chocolate chip cookies are attractive enough on their own!)
5. bake until edges turn golden brown but the center is still light and soft, approximately 16-18 minutes. transfer to cooling rack until completely cooled. (or, if you’re like me, put a straight-from-the-oven cookie in a bowl and top with ice cream and brown sugar caramel sauce! i won’t tell anyone.)