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New York Times Chocolate Chip Cookie

  • Author: Southern Shelle adapted from Jacques Torres
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Category: Snack
  • Cuisine: American


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


  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.


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.