NYT’s Chocolate Chip Cookies

I don’t make regular old chocolate chip cookies very often. I usually think they’re fairly bland and I’m almost always disappointed in them… until I made these chocolate chip cookies! There has been a lot of hype on the internet about this recipe from the New York Times so I knew I needed to give it a chance. I was a little apprehensive when I read the ingredient list and saw they wanted different types of flour and then I got to the part of the recipe where it said to put the dough in the refrigerator for at least 24 hours and I became even more skeptical. But, I decided to give it a go, and I have to admit this recipe makes some really good chocolate chip cookies!

Thoughts about this recipe

  • I experimented with baking a few cookies right after mixing them, and at 12, 24, and 36 hours of refrigeration. In my highly unscientific study, the results were unanimous that the cookies baked at 36 hours were significantly better than those baked with less time in the fridge.
  • The coarse ground sea salt on top of the cookies is delicious, don’t skip that step!
  • If you’re anything like me, you probably want to add some other mix-in ingredients to this recipe the first time you make it, but they’re so good just the way they are that you should try them this way once. Then you can add a bunch of extra flavors next time!

NYT’s Chocolate Chip Cookies


  • 2 cups minus 2 tbl. cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. coarse salt
  • 1 1/4 cups unsalted butter
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tbl. granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 1/2 cups chocolate chips
  • Sea salt
  1. Sift the flours, baking soda, baking powder and salt into a bowl
  2. In a mixing bowl, cream the butter and sugars together until light and fluffy, about 5 minutes. Add the eggs one at a time then mix in the vanilla.
  3. Reduce the speed of the mixer to low, and add the dry ingredients and chocolate chips. Mix until just combined.
  4. Press plastic wrap against the dough and refrigerated for 36 hours.
  5.  When you’re ready to bake them, preheat the oven to 350 degrees
  6. Roll cookie dough into balls and place on a non-stick cookie sheet (or a cookie sheet with a parchment paper liner). Sprinkle with sea salt and bake until lightly browned, about 18 minutes, err on the side of under baking.
  7. Allow cookies to cool on the cookie sheet for a minute or two before transferring to a wire cooling rack
Makes about 24 medium-sized cookies
From the New York Times

6 responses

  1. This cookies are amazing. I do not know if its the timing or bread flour, but they are so so good.. I added walnuts too..thank you for a great recipe..

  2. I once saw a show about how to make the perfect chocolate chip cookies. They were talking about how long the dough should be refrigerated. They said the best was 48h. According to them, it makes the butter inside the dough harden so the cookies keep their shape better while cooking and let time for the flour to humidify therefore making softer cookies.

    • That’s interesting to know! I haven’t tried baking them after about 36 hours, but I’m going to make them again later this week. If I can get the timing to work out I’ll try leaving them in the fridge for 48 hours!

    • I haven’t done a full 48 hour interval yet, I made them after about 40 hours of refrigerator time once and couldn’t tell a huge difference between those or the 36 hour ones. I’m still curious to give them a full 48 hours and compare the results though!

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