If you love cookies and if you're looking for a classic chocolate chip cookie recipe that yields perfectly chewy and deliciously gooey treats, then look no further than the NY Times chocolate chip cookies.
This beloved recipe has become a go-to for bakers around the world, thanks to its simple ingredients and straightforward instructions.
With a crispy exterior and a soft, buttery interior studded with rich, melty chocolate chips, these cookies are the epitome of comfort food. Whether you're a seasoned baker or a beginner, this recipe is sure to become a staple in your kitchen. So grab your mixing bowl and get ready to indulge in the ultimate chocolate chip cookie experience!
240 g (2 cups minus 2 tablespoons) cake flour
240 g (1⅔ cups) bread flour
7 g (1¼ teaspoons) baking soda
8 g (1½ teaspoons) baking powder
10 g (1½ teaspoons) coarse salt
282 g (1¼ cups) unsalted butter
283 g (1¼ cups) light brown sugar
226 g (1 cup plus 2 tablespoons) granulated sugar
2 large eggs
8 g (2 teaspoons) natural vanilla extract
450 g (1¼ pounds) bittersweet chocolate disks or fèves, at least 60 percent cacao content