In world full of chocolate chip cookie recipes, this is the one for me. 4 or 5 years ago the New York Times Chocolate Chip Cookie took the blogging world by storm and created two distinct chocolate chip cookie stances: pro- refrigeration and team make cookies ASAP .
I’m proudly on team pro-refrigeration because I have yet to find another chocolate chip cookie recipe that can make me forget about this recipe. This is the standard. Yes, it demands that I buy two types of flour that I didn’t realize existed. Yes, I have to plan around the insane refrigeration schedule (48! hours).
The science of chocolate chip cookie making is fascinating because every detail matters: the temperature of the butter, the amount of sugar, the types of sugar, raising agents and most importantly chilling the dough.
The longer the cookie dough chills, the less the dough spreads, and the more the flavors develop. Can you make an awesome chocolate chip cookie in less time: definitely! Who has time (and refrigerator space) to wait 48 hours for chocolate chip cookie dough to chill?
As it turns out, despite the insanity that is my life, I can make the time. With a few space saving ideas (put the scooped cookie dough in freezer bags and lay flat) and time saving tricks (always double the recipe and freeze them), I’ve figured out to have the most fussy, yet delicious cookie available at a moment’s notice. And now my entire family is spoiled.
This cookie dough is versatile. One of my favorite things to do is to fill a mini- cast iron skillet with chocolate chip cookie dough, bake until gooey and serve with vanilla ice cream and sprinkles. Yum!
One of my goals for 2019 is to try new chocolate chip cookie recipes. I’m pretty sure that the New York Times cookie is the best, but I haven’t tried them all yet.
What is your favorite chocolate chip cookie? Send me some links to try in the comments.
New York Times Chocolate Chip Cookie
A grown up chocolate chip cookie that proves that good things come to those who wait.
- 8 1/2 ounces cake flour
- 8 1/2 ounces bread flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp. Coarse Salt Sea Salt is fine
- 10 ounces unsalted butter, room temperature
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 20 ounces bittersweet chocolate chips
Whisk together dry ingredients (cake flour, bread flour, baking soda, baking powder and coarse salt) in a medium bowl and set aside.
Combine the butter and sugars in a large bowl, then mix in the eggs one at a time and then mix in the vanilla extract. Add in the flour mixture, one third at a time until all of the flour is incorporated. Make sure you scrape down the sides of the bowl! Next, fold in the chocolate chips.
Scoop the cookie dough into individual balls and place them in a gallon size freezer bag. Refrigerate for 48 hours.
48 hours later, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Place the cookies on the sheet and sprinkle each cookie with sea salt.
Bake for 15-17 minutes. Cool the cookies on the baking sheet for 15 minutes before transferring to a wire rack.
These cookies freeze well, just scoop the cookie dough and freeze in gallon size freezer bags for up to a month. When you are ready to make them, don't thaw them, put them in the oven at 350 degrees and add an additional minute to the baking time.