New York Times Chocolate Chip Cookies
These New York Times chocolate chip cookies are hands down one of my favorites and best chocolate chip cookies. The hardest part is waiting for the cookie dough to chill 24 hours and yes, it is a necessity. This allows the flour mixture to absorb the other ingredients and develop deep flavors! The recipe comes from Jacques Torres making it extra special. You can make the dough right in your stand mixer. I used Ghirardelli chocolate but you can also use, chocolate chunks or chocolate discs (FÈVES) found right at Whole Foods or on Amazon. I hope you whip these up today, scoop them out and by tomorrow they will be in your oven baking away! You may just declare this the best chocolate chip cookie recipe!
You may need:
- Yield: 1½ dozen 5-inch cookies
- 2 cups minus 2 tablespoons (8½ ounces) cake flour
- 1⅔ cups (8½ ounces) bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1¼ pounds bittersweet chocolate disks, at least 60 percent cacao content (I prefer Ghirardelli chips)
- Coarse Sea salt
- 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. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop six 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.
- Eat warm, with a big napkin.
Optional: Sometimes I like to cook bacon until crisp and chop. Then stick a few pieces into the finished cookie as soon as it comes out of the oven and add a caramel drizzle! Mmmmmmm!!!
BASED ON RECIPE FROM Jacques Torres, recipe from the NY Times
Originally published this in 2012…still making them in 2023!
I bet the sea salt make them AMAZING!!
Dorothy @ Crazy for Crust says
I really need to try those cookies. They look amazing!
The Stuff of Success says
These cookies look so delicious. I found you from the Sunday Social at The Sasse Life. I am stopping in from TheStuffofSuccess and I am your newest follower. Feel free to stop on by and say hello. Have a great week. Athena
Addicted to Recipes says
That would be so hard to wait 24 hours before baking…when I want chocolate, I want it now! These look so good, and I love the idea of the sea salt! Would love for you to link up: http://iamaddictedtorecipes.blogspot.com/p/link-party.html
Have a great day!
I’ve been meaning to try the NY chocolate chip cookie recipe for a long time now. Great idea adding the sea salt!
Lisa @ Flour Me With Love says
Oh my do these look amazing! Thanks so much for sharing at Mix it up Monday 🙂
Our Delightful Home says
Yummy! I would love for you to link up at my linky party via: http://ourdelightfulhome.blogspot.com/2012/03/show-me-what-you-got-linky-party-5.html
PS: I am your newest Linky Follower!
Addicted to Recipes says
Can’t wait to try these…thanks so much for sharing at Scrumptious Sunday! Happy Friday!
Do you think you could use this cookie dough for truffles. I am looking for some really good truffle recipes and I was just wondering. Thanks they look great.|
THANKS SO MUCH EVERYONE! BRENDA-I AM NOT SURE-DO U MEAN AS A RAW DOUGH? IF SO, TRY THE EGGLESS RECIPE HERE http://cookiesxo.blogspot.com/2012/06/cookie-dough-brownie-bars.html THANKS FOR VISITING MY BLOG!!