I hate making cookies, especially chocolate chip. I can never seem to get the right shape, and they rarely taste as good as I had hoped. These, however, are perfect. The NY Times recipe is the only chocolate chip one I will ever use.

My pictures are not very good, I’m sorry. I nearly didn’t post but decided these need to be shared with the world once more.
The only bad thing is that the dough must chill for at least 24 hours (the longer the better–I like to make them in batches over three days, and the last always tastes the best). However, this makes so much dough that you’ll have plenty to snack on while you wait to bake.

Chocolate Chip Cookies from The New York Times

2 cups minus 2 Tbs (8 ¼ oz.) cake flour (This is when an simple kitchen scale comes in handy–I use mine all the time!)
1 2/3 cups (8.5 oz.) bread flour
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp coarse salt
1 ¼ cups unsalted butter
1 ¼ cups (10 oz.) light brown sugar
1 cup plus 2 Tbs (8 oz.) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 ¼ pounds bittersweet chocolate disks/chips (recommended: at least 60% cocoa)
Sea salt, for sprinkling (optional)

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a 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. Gently stir in chocolate pieces. Press plastic wrap against dough and refrigerate for at least 24 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Shape into small rounded spoonfuls, pressing down gently (as pictured above). Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 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. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.


  1. Ok. Fair enough. but you didn’t mention if they were soft or crunchy.

    • Alyssa Reply

      The perfect balance of both! I tend to undercook mine, so they’re usually very soft with crunchy edges :)

  2. i hate making cookies, they always seem to rise and spread and get doughy in the middle?
    american measurements confuse me too but i might just risk these!

    • whats the difference between baking soda and powder? i’d like to try these bad boys out!

      • Alyssa Reply

        Which do you have? Baking soda is four times stronger than baking powder. They are generally pretty tricky to substitute for one another, but I’ve found Joy of Baking’s substitution guides to be of use.

        However, I’m afraid to recommend your substitution one for the other, as a precise rise is so important for cookies. And you’ve already had problems with my recipes! :p

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  4. Just so you know, the difference between baking soda and baking powder is that baking soda only activates with acids. In a cookie recipe like this, where the only acid comes from the chocolate, you need to also use baking powder.

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