NY Times Chocolate Chip Cookies

Perfect sweet and lightly salty chocolate chip cookies that remain soft. The only chocolate chip cookie recipe you need.

NY Times Chocolate Chip Cookie Recipe from bakedbyrachel.com

These cookies, or at least this recipe, has been floating around seemingly forever. Everyone has made them but me, kind of thing. I saved it and wanted to try it but one thing kept holding me back, a 24 hour wait period. Who wants to wait an entire day before being able to eat cookies? I’m not sure of anyone that enjoys that kind of torture. Normally I’d make the dough and just cave and eat it raw before the day is up… because cookie dough is just plain good… raw eggs and all. I’m a risk taker like that. I ate it like that as a kid, so I figure there’s no harm. I’ve made it this long!

Finally I convinced myself to be patient and wait out the 24 hours to see what the fuss was all about with these cookies. Everyone loves them. There must be a reason why, right? They look like your run of the mill chocolate chip cookies but they’re not. They’re worlds better. No, I’m not exaggerating. I can’t really explain the need to chill the dough for a solid 24 hours when it forms into a rock that needs warming to even be spooned out and handled. Maybe next time I’ll test out this recipe with a shorter chill time. I’m positive it needs to at least be firm, just not rock hard that 24 hours creates.

NY Times Chocolate Chip Cookie Recipe from bakedbyrachel.com

And let me admit… while I’m typically not a fan of sweet/salty food… I broke that rule with this pizza and then these cookies. The course sea salt can be tasted throughout and just adds the most wonderful taste. Okay… the original recipes calls for sprinkling salt over the tops of the cookies but I just couldn’t bring myself to go that far just yet. Baby steps. Even the Mr wasn’t sure about it. Now I think it might be worth the strangeness.

Best of all, on day 2 these cookies are just as soft as they were a few hours after cooling. Slight crisp exterior with a nice soft inside. There’s no snap with these cookies… but again, I’m only on day 2 here and I can’t promise they’ll make it to day 3. New Year’s diets are for the birds – figuratively or literally.

So do yourself a favor and make these amazing sweet and lightly salty cookies that are just absolutely perfect. I might even go as far as calling these my absolute favorite chocolate chip cookie to date.

Yield: Makes 2 dozen

Prep Time: 15 minutes (plus chill time)

Cook Time: 13-15 minutes

Total Time: 24 hours

NY Times Chocolate Chip Cookies

Perfect sweet and lightly salty chocolate chip cookies that remain soft. The only chocolate chip cookie recipe you need.

Ingredients:

10 Tbsp unsalted butter, softened
1/2C plus 2 Tbsp brown sugar
1/2C plus 1 Tbsp granulated sugar
1 egg
1 tsp vanilla extract
1C minus 1 Tbsp cake flour
3/4C plus 1 tsp bread flour
1/2 tsp plus 1/8 tsp baking soda
3/4 tsp baking powder
3/4 tsp coarse sea salt
1 3/4C semi-sweet or dark chocolate chips
Sea salt for topping, optional

Directions:

In a large bowl or stand mixer, cream butter and sugars. Mix in egg and vanilla, followed by next five dry ingredients. Mix chocolate chips in until well combined. Transfer dough to a large bowl. Cover, pressing plastic wrap to the surface of the dough and chill for at least 24 hours.

Preheat oven to 350 degrees. Allow dough to warm up for 15-20 minutes to be more manageable. Form slightly larger than golf ball size balls of dough and place 2-inches apart on a baking sheet prepared with parchment paper or a silicone baking mat. If desired, sprinkle with sea salt.

Bake for 13-15 minutes. Place baking sheet on a wire rack for 5 minutes before transferring cookies to another wire cooling rack to cool completely. Store in an airtight container.

Adapted from The Little Kitchen


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57 Responses to “NY Times Chocolate Chip Cookies”

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    1
    amanda @ fake ginger — January 2, 2013 at 10:45 am

    I made these but they didn’t turn out as pretty as yours! Stupid elevation! I need to give them another try because yours look amazing!

    • Rachel — January 4th, 2013 @ 6:57 pm

      I can’t even imagine having to adjust to that kind of change. I bet you’re looking forward to a new location so you can get back to regular baking.

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    Erin @ Texanerin Baking — January 2, 2013 at 11:03 am

    These are my husband’s favorite cookie. He groans any time I try a new recipe, and he’s always right. The others just aren’t as good! And I’ve never used the salt and never will. Don’t even want to try. They’re perfect without. :)

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    Emily — January 2, 2013 at 11:08 am

    Thank you for waiting for 24 hours…I’ve wondered about these, wanting to know if the wait was worth it. Sounds like it is! Thank you, happy new year!

    • Rachel — January 2nd, 2013 @ 11:54 am

      These are definitely worth the wait!

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    Barbara | Creative Culinary — January 2, 2013 at 11:09 am

    I’ve made these cookies too and while good; I will simply NEVER achieve a cookie ever again as long as I live in Denver that looks quite as pretty as yours. Dumb altitude.

    I learned long ago that overnight refrigeration makes a difference, not just in this cookie. Giving those ingredients some time to meld just achieves a better result so today I do that with a lot of cookies, except that I pre-roll them into balls so I can grab the number I want for baking and just store the rest til I need some more. You know…like 10 minutes later. :)

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    Gina @ Running to the Kitchen — January 2, 2013 at 11:10 am

    I’ve been so skeptical of this recipe too. Glad to know they’re worth it…from yet another person. I just can’t wrap my head around 24 hours of chill time either though.

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    natalie@thesweetslife — January 2, 2013 at 11:22 am

    I still haven’t made these–but I plan to eventually!!!

  7. #
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    Alaina @ Fabtastic Eats — January 2, 2013 at 12:09 pm

    I made these a few months back and didn’t understand the long chill time either, but it does something, because these really are great cookies!

  8. #
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    Anna — January 2, 2013 at 1:08 pm

    They look amazing..I’m definitely gong to try them :)
    Happy New Year :)

  9. #
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    Jennifer @ Mother Thyme — January 2, 2013 at 2:12 pm

    I have a serious weakness for chocolate chip cookies. I love trying new recipes for them and this is a new one to add to my list! :)

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    Julia — January 2, 2013 at 3:42 pm

    I still haven’t made the recipe… so you’re not QUITE the last person ;) But, you convinced me I need to start a batch tonight… And then eat them for dinner tomorrow. Meal planning at it’s finest!

    • Rachel — January 2nd, 2013 @ 4:02 pm

      Yes!! It’ll be an awesome dinner and your family will love you for it ;)

  11. #
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    Averie @ Averie Cooks — January 2, 2013 at 5:57 pm

    Form the cookies into ball shapes, THEN chill it. It’s so much easier than trying to un-earth and scoop out rocks 24-48 hrs later. The flavors marry in the chilling time and I’ve baked them as long as 4.5 days later. Even better! I do like this recipe and tried it as part of my 2012 bucket list of to-make’s :)

    • Rachel — January 2nd, 2013 @ 7:25 pm

      I love that tip!

  12. #
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    Cassie | Bake Your Day — January 2, 2013 at 7:09 pm

    I still haven’t tried this recipe. I need it now. Looks perfect!

  13. #
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    Julie @ Table for Two — January 2, 2013 at 7:40 pm

    this is one of the best cookies ever. the second i bit into it when i made it, i swear angels were singing in my ears. SO SOFT and perfect. yours look like plush pillows. yup, i could lie on them..and then devour them

  14. #
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    Jackie @ The Beeroness — January 3, 2013 at 12:42 am

    I’ve made these! They really are amazing, and worth the wait. I’ll never make another recipe. Turns out that Jacque Torres knows what he’s doing ;)

  15. #
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    carrian — January 3, 2013 at 11:40 am

    i haven’t made these in ages!!

  16. #
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    Julia {The Roasted Root} — January 3, 2013 at 12:20 pm

    Great choice for a delicious treat! I made the NY times recipe and added lavender buds to it and loved the way it turned out. It is definitely tough waiting the 24 hours, but I ate a pretty substantial amount of dough to tide me over ;)

    • Rachel — January 4th, 2013 @ 6:58 pm

      Ha! I don’t blame you one bit for that. Next time a double batch and I’ll do the same :)

  17. #
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    a farmer in the dell — January 3, 2013 at 1:43 pm

    Just made these! SO stinking good!

  18. #
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    JulieD — January 3, 2013 at 3:20 pm

    I love your pictures!! These cookies are definitely the best!!

    • Rachel — January 3rd, 2013 @ 8:29 pm

      It’s going to be hard to try any other chocolate chip recipe after that one!

  19. #
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    Erin @ Dinners, Dishes, and Desserts — January 3, 2013 at 5:18 pm

    Going to have to give in and try this recipe!

  20. #
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    Autumn@Good Eats Girl — January 3, 2013 at 10:29 pm

    It’s official. I need to make these. Like now. I’ve always wondered if they were good or not….and you have now convinced me!

  21. #
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    Megan {Country Cleaver} — January 3, 2013 at 11:49 pm

    I’ve never tried adding cake flour to my cookies – that must make them so tender!! Oh I am so trying that out next time I make cookies.

    • Rachel — January 4th, 2013 @ 7:13 am

      That really could be the key. But whatever it is – they’re so good… and gone!

  22. #
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    Chung-Ah | Damn Delicious — January 4, 2013 at 4:02 am

    I’ve been meaning to make this recipe for at least 6 months! But I think you’ve actually convinced me to finally make it – I’ll give it a go this weekend. The boyfriend will be thrilled!

  23. #
    23
    Katrina @ In Katrina's Kitchen — January 4, 2013 at 10:06 am

    Ahhh I still haven’t made this recipe!!!! What is WRONG with me?!?!!!?

    • Rachel — January 4th, 2013 @ 11:57 am

      I bet the birthday boy would LOVE these ;)

  24. #
    24
    Stephanie @ Macaroni and Cheesecake — January 4, 2013 at 2:56 pm

    You aren’t alone, I’ve still never made these either! Just don’t want to wait that 24 hours, but I’m glad to know it’s worth it!

  25. #
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    Tracy — January 4, 2013 at 3:17 pm

    I’m behind as well in that I still haven’t made these! I totally agree with you on the chill time though; I hate it when I come back to the cookie dough and it’s hard as a rock. I’ll have to (finally) try these with the shorter chill time like you said. Yum!

  26. #
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    Patricia @ ButterYum — January 4, 2013 at 10:10 pm

    Well hi there. I’ve seen this recipe floating around the blogs, but your photos have convinced me to make it soon. Bravo :)

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    Kathrin @ ginger, lemon & spice — January 5, 2013 at 6:42 am

    I guess I now might have to try them too! In Europe they aren’t as crazy about this recipe yet, but I have read it several times already, so this might be the time to make them! After all I really like to try new recipes – even if I have to fight over the dough with my family to keep it untouched for that long ;)

    • Rachel — January 5th, 2013 @ 9:46 am

      Hide the dough in something they’d never want to touch lol Well.. it’s worth a try anyway ;) Hope you like them!

  28. #
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    nicole @ I am a Honey Bee — January 5, 2013 at 10:12 pm

    the 24hr wait… the exact reason i’ve held back on making these but I think I need to cave in and give them a try.

    look so mouth watering.

  29. #
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    Normandy — January 11, 2013 at 10:13 pm

    My dough after mixing/pre-chilling looks pretty dry. Is this normal? Is anyone else having this problem?

  30. #
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    Kimberley — January 13, 2013 at 10:26 pm

    Just made these & half of them have already been taken off the cooling rack. I followed the recipe almost completely, I did the entire 24 hour waiting period & seriously, well worth it. I didn’t sprinkle them with salt & I actually took them out of the fridge roughly an hour to an hour & a half ahead of time & they were incredibly easy to shape. I will definitely be making these again, probably in a larger quantity to just leave in the freezer until I want to make more.

  31. #
    31
    james — January 14, 2013 at 1:43 pm

    Do you packed the brown sugar to get the measurement it calls for?

    • Rachel — January 14th, 2013 @ 3:22 pm

      I generally use the scoop and sweep method unless otherwise noted.

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    Connie — January 14, 2013 at 9:33 pm

    I am reading and laughing…..while waiting (really….24 hours!?). I am reading your comments and totally enjoying the feedback. The dough definitely has a consistency unlike any chocolate chip cookies I have made before. The whole house is filled with anticipation! I will let you know how they come out :)

  33. #
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    donna rossi — January 15, 2013 at 6:41 pm

    Best chocolate chip cookie recipe I have ever tried !

  34. #
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    Stacey — February 4, 2013 at 4:29 pm

    I’m currently baking my 2nd batch of these cookies. They really are that good.

  35. #
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    Erin — February 21, 2013 at 3:36 pm

    My dough was really dry too, but I chilled and baked anyway. They came out terrible. I baked as directed, but they came out like bricks as soon as they chilled…anyone else have this problem? I measured everything meticulously…maybe a kitchen scale is in order?

    • Rachel — February 21st, 2013 @ 6:22 pm

      I’m sorry to hear you had trouble. I can’t be sure what went wrong for you without having been there, as the possibilities are endless when it comes to baking.

  36. #
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    Rebecca — March 21, 2013 at 11:36 pm

    Hi Rachel, I found your blog through googling chocolate chip recipes.

    I’m a 17 years old student who likes/loves baking, so I tried this recipe and I shared the finished product with my friends. They loved it so much!
    However, why didn’t my cookies flatten out by themselves? I have to personally flatten it with my hands.

    Still, thank you!

    • Rachel — March 22nd, 2013 @ 10:09 am

      I’m glad to hear you and your friends enjoyed the cookies. I can’t be sure why your cookies did not flatten on their own. There are so many factors that come into play with baking. Ingredients being measured different, cold or frozen dough, oven temperature off, etc. Sorry I couldn’t offer more advice.

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    Emily @ Life on Food — March 23, 2013 at 1:36 pm

    I just made these and they are so, so good! But you are right, I used a butcher knife to first divide the dough since it was so hard.

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    Cynthia — March 25, 2013 at 6:39 pm

    My daughter does not want a traditional cake for her wedding but instead asked for a cookie bar. I have tried several recipes but your’s got the 5 star vote of approval, so I WILL be making these for my daughter’s wedding. Thanks a Bunch. Looking for the perfect oatmeal . Any suggestions?

    nevermind ;) just found your’s. lol

    • Rachel — March 26th, 2013 @ 7:11 am

      That’s such a fun idea! I’m glad my recipes have been approved for the big day. Thanks for sharing :)

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    Lori — June 10, 2013 at 2:53 pm

    I’ve made these a few times. First time they turned out unreal. The second time they tasted like chocolate chip dinner rolls. The third time eh and so far I can not make them amazing again. They rise too much and I can’t figure out why. Does anyone know why my cookies look like rolls instead of cookies?

    • Rachel — June 10th, 2013 @ 6:38 pm

      Be sure you’re measuring each ingredient correctly. Adding too much or not enough of one item or another could definitely play a huge role in how they turn out. It’s also possible that your oven isn’t keeping proper temperature. Test your oven temperature to make sure it’s heating correctly. Unfortunately besides those suggestions, I can’t be sure what has gone wrong from your first time to your most recent attempt.

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    Andrea — June 21, 2013 at 12:34 pm

    Oh my goodness! Your pictures look heavenly! I have been wanting to make these forever! So has my mom. Just don’t want to wait the 24 hours. We have been on the search for a GOOD chocolate chip cookie recipe and have not found one…… yet. But I think these might be it! If we love these whenever we make them…. we will make them for our family reunion this year!!!

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    donna rossi — November 1, 2013 at 5:17 pm

    I have made these cookies a few times now and can honestly say that they are the best chocolate chip cookie that I have ever tasted but you must use exactly what the recipe calls for…cake flour, bread flour etc. When you substitute ingredients the result is not the same whether it is the appearance or the taste, After making these 2 times I toast walnuts and add them. I also use half semi sweet chips and half milk chocolate chips, my preference. Do try them !

    • Rachel — November 1st, 2013 @ 7:27 pm

      I agree, most of the time it’s best to follow as written or it won’t turn out the same. That’s what recipes are for after all :)

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