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    Home » Cookies

    Published: Nov 27, 2018Modified: Mar 1, 2024 by Richelle Tucker ·

    New York Times Chocolate Chip Cookies

    Jump to Recipe·Print Recipe

    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 .

    Disclaimer:

    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). 

    Just Chill

    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?

    Chocolate Chip Cookies are Freezer Friendly

    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. Here's everything you need to know about freezing chocolate chip cookies.

    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. {Update: I did the Great Chocolate Chip Cookie challenge-- where I baked 12 chocolate chip cookies in a weekend, and this recipe is still my favorite!}

    What is your favorite chocolate chip cookie?  Send me some links to try in the comments.

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    Recipe

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    New York Times Chocolate Chip Cookie


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    5 from 1 review

    • Author: Southern Shelle adapted from Jacques Torres
    • Total Time: 35 minutes
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    Description

    A grown up chocolate chip cookie that proves that good things come to those who wait.


    Ingredients

    Units Scale
    • 8 ½ ounces cake flour
    • 8 ½ ounces bread flour
    • 1 ¼ tsp. baking soda
    • 1 ½ tsp baking powder
    • 1 ½ 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

    Instructions

    1. Whisk together dry ingredients  (cake flour, bread flour, baking soda, baking powder and coarse salt) in a medium bowl and set aside.
    2. 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.
    3. Scoop the cookie dough into individual balls and place them in a gallon size freezer bag. Refrigerate for 48 hours.
    4. 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.
    5. Bake for 15-17 minutes.  Cool the cookies on the baking sheet for 15 minutes before transferring to a wire rack.

    Notes

    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.

    • Prep Time: 20 minutes
    • Cook Time: 15 minutes
    • Category: Snack
    • Cuisine: American

    Did y'all make this recipe?

    I love seeing your bakes in real life.  Make sure y'all tag @southernshellebakes on Instagram.

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    Reader Interactions

    Comments

    1. Becky says

      December 05, 2020 at 7:11 pm

      This is my favorite chocolate chip cookie and I have made a lot of chocolate chip cookies but this is my all time fave.






      Reply
      • SouthernShelle says

        December 20, 2020 at 11:08 pm

        I always say that I am going to try something new, but then I always end right back at this recipe!

        Reply

    Trackbacks

    1. Gingerbread Biscotti • Southern Shelle says:
      December 13, 2018 at 5:23 pm

      […] key.   Biscotti is coffee appropriate and breaks up the monotony of bringing in the ever popular Chocolate Chip Cookies. The gingerbread flavor gets me bonus points for seasonal […]

      Reply

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    Hey Y'all. I'm Richelle, the baker behind Southern Shelle! I started this blog back in 2011 while I was awaiting my bar exam results and I wanted a little of piece home [South Carolina!] while we lived in the DMV area. We eventually moved back south, but that's even more reason to celebrate southern baking and plentiful White Lily Flour!

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