NY Times Chocolate Chip Cookies

NY Times Chocolate Chip Cookies
By The Cooking World, Editorial Staff
February 17, 2023

NY Times Chocolate Chip Cookies - The Ultimate Chocolate Chip Cookie Experience

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!

15 minutes
18 to 20 minutes
18 cookies


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
Sea salt

Special Equipment

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  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a stand mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, preheat oven to 180 ºC (350 ºF) degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  5. Scoop 6 100 g (3½-ounce) mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
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