The New York Times Chocolate Chip Cookies

This recipe for chocolate chip cookies, posted by The New York Times in 2009, has taken many food blogs by storm. Not a traditional chocolate chip cookie at all, the recipe uses a combination of bread and cake flours to achieve a chewy, yet delicate texture. The dough is packed full of dark chocolate (no semisweet chips here!) and then is left to chill in the refrigerator for at least 24 hours (talk about a practice in patience!). Once you’re ready to bake these babies, a whopping 3½ ounces of dough is rolled into a ball for each cookie, and then sprinkled with sea salt. These huge, gorgeous cookies look like they walked straight out of a high-end bakery, and taste even better!

The New York Times Chocolate Chip Cookies

Yield: About 18 cookies

Prep Time: 24 hours

Cook Time: 1 hour

Ingredients:

2 cups minus 2 tablespoons (8½ ounces) cake flour
1 & 2/3 cups (8½ ounces) bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons vanilla extract
3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content
Sea salt, for sprinkling

Directions:

1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.

2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.

3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

4. Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe from The New York Times

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139 Responses to “The New York Times Chocolate Chip Cookies”

Comment Pages 1 2
  1. Lisa on October 16, 2012 at 2:03 am

    Can’t wait to try the winner of your “throwdown”!

    Reply

  2. Averie @ Averie Cooks on October 16, 2012 at 2:06 am

    That’s it, I just HAVE to try this thing now! I normally chill my dough at least overnight anyway for any cookies I make so this really isn’t a biggie to me. Interesting about bread & cake flour – two opposite ends of the spectrum, rolled into one! You have me sold with the pics!

    Reply

  3. Simply Sweet Justice on October 16, 2012 at 2:20 am

    I noticed a big difference in the taste by refrigerating 48 hours!

    Reply

    • matt on November 2nd, 2013 at 11:40 am

      What was the difference?

      Reply

  4. Debra on October 16, 2012 at 2:32 am

    They sure look good! :)

    Reply

  5. Andrea Jones on October 16, 2012 at 6:10 am

    My go to chocolate chip cookie recipe is Southern Living’s “All Time Favorite Chocolate Chip Cookie”. I have yet to find a better one. But I will have to try this. They look perfect!

    Reply

  6. Brighid Pierce on October 16, 2012 at 6:23 am

    The combination of flours and chilling at least 24 hours makes these cookies absolutely delicious! I bring them with me whenever I meet up with friends or go to a party and everyone always asks for the recipe. Definitely worth making!!

    Reply

  7. Lorna on October 16, 2012 at 8:47 am

    I don’t typically like homemade chocolate chip cookies, they just never tasted as awesome as I thought they should. That is, until I found this recipe. These are AMAZING, especially fresh out of the oven. I brown one stick of the butter and let it cool some before mixing it in, making them even more fabulous.

    Reply

  8. Dana on October 16, 2012 at 8:56 am

    I, too, have an old stand-by recipe for chocolate chip cookies that I just LOVE, but the blend of flours in these cookies intrigues me. I’ll be making these the next time I bake. Thanks!!

    Reply

  9. Annie @ Annie's City Kitchen on October 16, 2012 at 10:22 am

    Thank you times a million for posting the throwdown! I’m a HUGE Cook’s Illustrated fan and that’s the recipe I’ve been relying on. I’ve always meant to try the NYT recipe but, like you, I never wanted to wait a day! This settles it though, I’m gonna give it a shot.

    Thanks!

    Reply

  10. Michelle on October 16, 2012 at 10:43 am

    So, the sea salt scares me. How does it effect the flavor of the cookie? It can’t be salty, right?

    Thanks for sharing the recipe. I’m dying to try it.

    Reply

  11. Lisa on October 16, 2012 at 1:39 pm

    I saw someone mention Jacques Torres’ Chocolate Chip Cookies on one of these cookie posts (might have been the actual throwdown page) and I just watched the video segment from when they had him on the Chew. His recipe is exactly the same as this NYT cookie but he makes sure to use the huge chips. And now that I go to the NYT page, it does say that their recipe is “adapted from Jacques Torres” although I can’t tell what is different. So you actually made Jacques’ cookies, I guess! Will have to try these for sure. I have everything except the chips…must buy soon!

    Reply

  12. Dee on October 16, 2012 at 2:08 pm

    My husband is a huge chocolate chip cookie fan and I’ve been making the Cook’s Illustrated recipe for years. I want to try this one — but have one question. I like to weigh my flour to get the most accurate amount and I’m wondering why the measurements are different when it comes to the flour, but the weight is the same? Is that correct? Thanks!!

    Reply

    • Michelle on October 17th, 2012 at 11:09 am

      Hi Dee, The volume is different from the weight because the two flours (cake and bread) have different properties. Bread flour has a higher protein and gluten content, therefore weighing more. Which is why you don’t need as much of it to reach the same weight as the cake flour. Hope this makes sense! If you have a scale, definitely use the weights, it’s the best way to bake!

      Reply

      • Dee on October 17th, 2012 at 1:34 pm

        Thanks for taking the time to reply. After I thought about it I figured that must be it. I’m definitely trying this recipe this weekend and I’ll let you know what I think. I have been dedicated to my Cooks Illustrated recipe so I’m excited to see how they turn out! By the way, I love your blog and thanks for the Halloween ideas!

        Reply

      • Dee on October 23rd, 2012 at 12:44 pm

        Okay .. so these are my new favorite. Fantastic recipe. I was worried the kids wouldn’t like the dark chocolate chips but they loved them. One thing I noticed, I was using the scale and when I weighed the sugar, one cup read 9 oz. Wasn’t sure why, but I just went with one cup. Came out great.

        Reply

  13. Kelly on October 16, 2012 at 3:29 pm

    These truly are the best chocolate chip cookies! My husband was in love and so was I! My 3 year old really liked helping me make these but she wasn’t a big fan on the sea salt sprinkle. I made a few without it, just for her. :) The salt adds a different element that really makes these cookies so good. I believe this is my go-to chocolate chip cookie recipe from now on.. well, at least until I get another inclination to look for a better one!

    Reply

  14. Diane on October 16, 2012 at 5:14 pm

    I thought the New York Times recipe was Jacques Torres recipe?

    Reply

    • Michelle on October 17th, 2012 at 11:10 am

      Hi Diane, Yes, on the New York Times page they indicate that the recipe that they have published has been adapted from a Jacques Torres recipe.

      Reply

  15. StarvingBitch on October 16, 2012 at 7:08 pm

    I’ve made these and they are delicious and by the way this is the recipe that Jacque Torres uses in his store in NYC, I believe that is where the paper got the recipe, but anyhow I would highly suggest going to Jacque Torres website to buy his chocolate it’s pretty amazing in these cookies.

    Reply

  16. joan on October 16, 2012 at 7:30 pm

    LOVE this recipe. I’ve made two of the other recipes, but never the Alton Brown. I guess I’ll have to try that one soon.

    Reply

  17. Marie | FeelingFoodish on October 17, 2012 at 4:24 pm

    Hi Michelle!
    What is the purpose of mixing cake and bread flours? Why not just use AP flour?

    Reply

    • Michelle on October 18th, 2012 at 11:16 pm

      Hi Marie, I responded to this comment over on the throwdown post, but I’ll copy and paste it for you here:

      My guess would be to get the benefits from each type of flour, which you can’t necessarily get by just using all-purpose flour. The bread flour gives the cookies a chewy texture and structure, while the cake flour ensures that the interior crumb is tender and not necessarily crispy.

      Reply

  18. Ellen on October 18, 2012 at 8:53 pm

    I have a home based baking business and several year’s ago I bought a Jacques Torres cookie. It was the best and I was determined to find out how they were made. After a little searching, I found it and called them “my secret recipe” cookies. Lately I have seen the recipe posted on a lot of blogs so I guess I will have to drop the “secret” part…the secret is out! I find them best using high quality chips that you can get at Whole Foods and other more specialized stores.

    Reply

  19. Cat on October 20, 2012 at 11:09 am

    Michelle, I just finished making the dough and setting about the difficult task of sitting on my hands and waiting until late tomorrow morning to bake/taste test them. One question, though. The dough was a little more on the crumbly side of any other chocolate chip cookie recipe I’ve ever made. I’m presuming this is because of the relatively low ratio of fat to flour(s). Perhaps this is why the dough needs to ripen for 24 hours, to allow for even moisture absorption/distribution? (Just ruminating out loud…) Did you notice that the dough was pretty stiff when you made this recipe? I used Ghirardelli bittersweet double chocolate chips, which are extra large. I noticed a very high proportion of chocolate-to-dough, as well. Is that right? I’m doubting myself, although I weighed the ingredients to ensure precision. Just hoping for a little reassurance – can you tell?!

    Reply

    • Cat on October 20th, 2012 at 8:37 pm

      OK. Mystery solved!! I was watching TV tonight, when it popped into my head that I had to log on here and recheck the recipe for the amount of butter. All of a sudden, I had misgivings. Not sure why. Well, sure enough. I had misread the butter amount, thinking it was 10 TABLESPOONS, not 10 ounces! So I immediately took the dough from the fridge, broke it up (no easy task!) and put it back in the mixer bowl with another softened stick of butter. Good thing I have the heavy duty KitchenAid (the 6 qt manual lift bowl) Even so, it had a rough go getting started up in the midst of that thick dough. But I got it going, and it slowly worked in the extra butter.

      It’s back in the fridge now, and I guess I’m going to have to give it some extra resting time before I bake. BTW, my dough is no longer crumbly. It’s just about the consistency of what you’d expect a chocolate chip cookie dough to be. Amazing what the right proportions will do…

      I don’t know what kitchen god it was who put this thought into my brain some 9+ hours after the fact, but that’s one of the many things I love about baking/cooking. It’s one of those great metaphysical mysteries that can be pondered but not explained.

      Good thing no explanations are ever needed – I bake, therefore I am. Life is good.

      Reply

      • Kimberly on October 27th, 2012 at 11:42 pm

        OMG I DID THE SAME THING!! I even weighed out all the other ingredients, but I guess I’ve just never seen anyone list butter as a weight instead of by the tbsp. and I just looked right over it. I came straight here after I was done though cause something said to me, “This just ain’t right.” I’ve been making chocolate chip cookies for so long that I could do it in my sleep and even though this is a new recipe, I didn’t think the dough should be that consistency. Luckily, it’s only about 1/2 stick difference or so and I put it in within minutes. It was still hard to work in, my poor Kitchenaid was struggling, but I know I’ll have to make this recipe at least one more time before I know for sure how it turns out.

        Reply

  20. Nancy Fuller on October 20, 2012 at 5:36 pm

    Love this recipe.

    Reply

  21. Cat on October 20, 2012 at 6:59 pm

    Did anyone else find that their dough was very stiff, almost crumbly, before refrigeration? When baking, did you flatten the dough balls, or did they flatten themselves pretty much during baking? Thanks.

    Reply

    • John on July 11th, 2013 at 8:20 am

      Good question. Has anyone flattened the doughballs before baking? Inquiring mind wants to know! Sorry, age and knowledge of yellow journalism is showing.

      Reply

    • Renie on October 21st, 2013 at 3:01 am

      No need to flatten- the balls flatten on their own while baking into the prefect thickness.

      Reply

  22. Shannon on October 21, 2012 at 12:17 am

    This is the HOLY GRAIL of chocolate chip cookies! I have been searching and baking. Baking and searching. THIS. IS. IT!
    I absolutely love your website, and all your recipes. They are absolutely dead on, I have never made one of your recipes and been dissapointed. Thank you so much for the C.C. cookie throw down!
    These are the biggity bomb.
    xoxoxoxo

    Reply

  23. Cat on October 21, 2012 at 12:32 pm

    Just got done baking up a dozen.
    HELL, to the yes. Yes, YES, YESSSSSSSSSSS! (Thinking here of the deli scene in “When Harry Met Sally.”)

    As much as I loved the Thick and Chewy Chocolate Chip Cookies and thought it was “the one,” this one edges it out, even with my dough-making screw up (see my earlier posts.)

    The Holy Grail, indeed!! Think the ne plus ultra, mostest-of-the-most, brass ring, died-and-went-to-heaven chocolate chip cookies. Poetry in all its melty, oozy, gooey, chewy glory.

    Now, Michelle, please don’t tell me you don’t have another recipe that can top these; my head will explode! You’ve already made me rethink the humble chocolate chip cookie to the point of blowing my mind.

    Reply

  24. Shannon on October 21, 2012 at 9:24 pm

    I made these and everyone raved about them. Thanks.

    Reply

  25. EmilyKG on October 22, 2012 at 2:35 pm

    Eager to try these, would you mind to share if you mail ordered your chocolate chips or did you have luck finding them in a local store? Thanks,

    Reply

    • Cat on October 22nd, 2012 at 3:32 pm

      Emily, don’t know if you’re a member of BJ’s. If so, or if you have a friend who is, they carry bags of excellent Ghirardelli double chocolate bittersweet chips. They’re jumbo sized chips, which are just perfect for this recipe. They’re sold in a 3 pound bag. If you’re not near a BJ’s, maybe Costco or Sam’s has them. Hope that helps.

      Reply

    • Michelle on October 23rd, 2012 at 11:00 pm

      Hi Emily, I purchased Ghiradelli Bittersweet 60% cacao chocolate chips at my local grocery store. They are larger size than traditional chocolate chips.

      Reply

  26. Chel on October 23, 2012 at 1:33 am

    hi! i tried this before and it is really awesome! but I am out of cake flour now, can I use cake flour substitute (7/8cup AP flour + 2tbsp cornstarch)—weighing the same as 8 1/2 oz? Do you think it will cause some difference in the texture? thanks!!

    Reply

    • Michelle on October 23rd, 2012 at 11:01 pm

      Hi Chel, Yes you could use the substitution. It might affect the texture a little bit, but I don’t think it would do so enough to not be worth it!

      Reply

      • Chel on December 19th, 2012 at 9:43 pm

        Hi Michelle! I did this using the cake flour substitute, and it did not affect the texture at all… and I tried 24hrs and 48hrs chill time, and I have to say, the 48 hrs is the best for these cookies.

        Yesterday, I baked the Thick and Chewy CCC (from CI), which was the favorite cookie recipe of my husband, and guess what.. he did not even eat the entire cookie.. He wants this recipe now, NYT CCC, and he said this is the best chocolate chip cookie he ever tasted.. Now I have to eat all the cookies here… too bad!

        Reply

        • Michelle on December 19th, 2012 at 10:12 pm

          Definitely not a bad problem to have! :)

          Reply

  27. Kim Q on October 23, 2012 at 10:05 am

    These were indeed fantastic! We used good quality semi-sweet chocolate chips because we are not big fans of dark chocolate. I made some of the cookies with the sea salt and some without. I don’t think there was a consensus as to which were better- both ways were awesome. The recipe made 23 HUGE cookies for us.

    Reply

  28. Stephanie N. on October 25, 2012 at 12:01 pm

    Given my choice of chocolates, dark chocolate definitely is my preference, so I could not wait to try this recipe. These cookies are absolutely fantastic, no question. I baked mine for 19 minutes (choosing the in between number), but I probably would back this off to 18 minutes in the future since the edges got a little crispier than I would have liked. Loved the sea salt with the dark chocolate; this was a very nice flavor combination.

    One thing I will say is that the size of these cookies (“small baseball” is probably more appropriate than “large golf ball”) is completely unrealistic. They are very much a bakery type of cookie, and they come in at about 440 calories per cookie! This cookie is not something that I would consider just grabbing as a snack; it is truly a dessert. I will make these again in the future, but it probably will be for an occasion and not just to have around the house as a snack. I ended up keeping four of them at home and taking the rest in to work–where they were met with rave reviews, of course!

    Thanks for the great recipe!

    Reply

  29. Judi on October 25, 2012 at 2:26 pm

    Loved the sea salt and chocolate combo. Made big beautiful cookies. Going to make all three recipes from the throw-down and let my son decide at Thanksgiving!

    Reply

  30. Misty Green on October 29, 2012 at 8:29 pm

    THANK YOU for sharing. This is the best chocolate chip cookie recipe I’ve ever tried. My husband and I LOVE THEM! This will be our new “go to” cookie and I don’t think I’ll share this recipe. ; ) The sea salt is the perfect topping for a salty/sweet mix which is one of my favorite combos.

    Reply

  31. Cat on November 1, 2012 at 12:04 am

    Just an afternote: I baked these in two separate batches. The one I baked after the dough was refrigerated 4 days was just as wonderful as the ones I baked after the dough chilled for 24 hours. No discernible difference at all. I got 24 monster-size cookies, with one dozen baked at 24 hours, the next dozen at 4 days. That gentle soupcon of saltiness seems to appeal to men. Drives ‘em wild.

    Reply

  32. Anja on November 13, 2012 at 7:57 am

    Best choc chip cookie recipe EVER! YUM YUM

    Reply

  33. Stephanie on November 21, 2012 at 2:16 pm

    This is the third time I’ve made these (another batch is sitting in the fridge now!) and I’m reading everyone’s comments and just want to say that–I KNOW it’s a lot of dough– but seriously, weigh it and do the 3.5 oz per cookie. The first time I made 24 “large golf balls” and the second and third times I’ve done/will be doing “small baseballs.” Considering the cooking time, my “large golf balls” were chocolatey hockey pucks after 18 minutes. With the larger ball of dough, the cooking time is more realistic. However, the second time I did this recipe, I made the dough Friday and baked one half on Saturday and the second half of the dough Sunday. On Saturday I baked them for 18 minutes and on Sunday for 15 minutes. My family is a bunch of soft cookie fanatics so the 15 minutes was perfect for the 3.5 oz of dough. They were tan, but not overcooked. I got mixed reviews about the sea salt on top (I do have the correct kind, fancy fleur de sel from williams-sonoma) and my brother-in-law and my mom were picking it off the top of the cookies. Oh well, can’t please everyone! My husband liked the salt and so did I. I’m the same way that you are and didn’t like the idea of waiting for the dough to sit for 24 hours, but honestly I don’t think I’ll ever use my old cookie recipe again. As much as I and everyone else loved my old cookies, there is simply no comparison to these… they’re huge and gorgeous and so incredibly good. Thank you so much for sharing this recipe and the throw-down! I believe I have my “forever cookie” now, finally! :)

    Reply

  34. Laurie on November 22, 2012 at 2:59 pm

    Mine were way too flaky and crumbly:(. I made them smaller and adjusted the cooking time, but I don’t think that was the problem. So bummed.

    Reply

  35. Lauren on November 30, 2012 at 4:59 am

    These cookies are amazziiinnnggg! I made a batch for the school staff room and half were fine before the first bell went. They are better than Subway cookies!

    Reply

  36. SA on December 7, 2012 at 1:32 pm

    WOW!
    I made these with white whole wheat flour, adding gluten to make bread flour and a drop of cornstarch to make cake flour, then weighing each according to the recipe. I also used margarine as these cookies needed to be dairy-free.
    I made my cookies slightly smaller and baked them for 12-14 minutes.

    These. Are. Amazing.
    I think I may make a double batch on Sunday and just freeze them! (Or do you think I can freeze the dough in 2-4-serving packages?)

    Reply

    • Michelle on December 9th, 2012 at 10:32 am

      I think you could save the dough. You could always scoop out the portioned dough and then freeze the dough balls, that way you can make only as many as you want at one time.

      Reply

  37. mariam on December 11, 2012 at 7:18 pm

    Would it be okay if I used semisweet chocolate chips? I am not a fan of dark chocolate…Just wondering if it would compromise the taste if I made this substitution.

    Reply

    • Michelle on December 12th, 2012 at 10:33 am

      Hi Mariam, You could use semisweet chocolate chips. I like dark chocolate, so I think it goes wonderfully with the sea salt, but I think you would still be okay with the semisweet.

      Reply

      • Rhiannon Akers on January 27th, 2013 at 11:25 pm

        I agree the dark chocolate and salt set each other off perfect.

        Reply

  38. Daniela on January 27, 2013 at 2:30 pm

    hey! this looks super extra delicious! I have a question though… what kind of bread flour do I need to get?? Does it have to have yiest on it? or why is it different than regular flour? thanks!!!

    Reply

    • Michelle on January 28th, 2013 at 11:18 pm

      Hi Daniela, A lot of flour brands sell bread flour, including Pillsbury, Gold Medal and King Arthur Flour, all of which are available at local grocery stores. It’s different than all-purpose because it has a higher protein content, which makes the cookie chewier and gives it a sturdier texture.

      Reply

  39. Rhiannon Akers on January 27, 2013 at 11:23 pm

    This is by far the best cookie I’ve ever cooked my husband is a Cookie Monster and he loves this one the most! I also wanted to say I use a lot of the recipes that you post and most come out great for me I want to send you my greatest appreciation for all the help you’ve given me in the kitchen!

    Reply

  40. lisa on February 1, 2013 at 11:19 am

    I used this recipe, but instead of 2 tsp vanilla – used 1 tsp vanilla and 1 tsp almond extract. Talk about delicious!

    Reply

  41. Gail on February 24, 2013 at 5:39 pm

    I just took the dough out of the refrigerator after 48 hrs. I followed the recipe to a T. I stored dough in a plastic container with an airight lid. The dough is a brick. Is that usual?

    Reply

    • Michelle on February 26th, 2013 at 5:26 pm

      Hi Gail, Yes, it’s very hard when it comes out of the refrigerator. I usually use a knife to chop off sections to weigh, then squish together into a ball with my hands.

      Reply

  42. Melanie on March 17, 2013 at 9:15 pm

    Everyone loved these! I personally thought they were too chocolatey but I’m weird! Loved the salt and the fact that they were huge cookies. I will definitely make these again.

    Reply

  43. Lori B. on March 20, 2013 at 4:11 pm

    Thank you for weighing all the ingredients. When you are used to using a scale when cooking, it is so much faster, easier and more accurate. Excellent cookies!

    Reply

  44. Amrita on April 3, 2013 at 11:52 pm

    Quick Question: Would it be okay if I stuck the dough in the freezer for a lesser amount of time than in the refrigerator for 24+ hours?

    Reply

    • Michelle on April 5th, 2013 at 11:17 am

      Hi Amrita, I would not freeze the dough – you don’t want it frozen, just chilled.

      Reply

  45. Ron on April 16, 2013 at 8:43 pm

    I made the dough yesterday. Then this afternoon I scooped and weighed out 6 cookies, 3.5 ounces each and baked them 18 minutes @ 350 degrees. My, my, my! My wife and I each sat down with a tall glass of ice cold milk and now we only have 3 cookies left. Yes, I’m really good at math word problems. These are, without a doubt, everything I have pictured in my little mind that a perfect cookie should be. Bold statement I know but that’s just the way it is. Buttery, carameley, chocolatey, salty symphony of flavors; ever so slight crisp edge with a soft chewy center; and a nice ‘handful’ of cookie goodness.

    Made the recipe as-is, no changes! I weighed my ingredients. Sifted all dry ingredients. Used Plugra butter….oh my yes! Used Ghiardelli 60% Cacao Chocolate Chips — huge chips! Allowed the dough to rest 24 hours. I can see this becoming one of my most popular baked goodies! Make these, you won’t regret it!

    Love your blog!!!

    Reply

  46. Anna on April 21, 2013 at 5:35 pm

    Hello, I was wondering if these absolutely have to be refridgerated for 24 hours. I have a fairly full fridge and a family that loves to grab something simple at all times and it would be a bit troublesome to leave them in for such a prlonged amount of time. Will they be okay of we don’t refridgerate them at all of even simply for just a few hours?

    Reply

    • Michelle on April 22nd, 2013 at 11:24 am

      Hi Anna, These really are best if you refrigerate them to allow the flavors to develop. If you can’t do 24 hours, I would do at least a few hours, or as long as you can.

      Reply

      • Anna on April 22nd, 2013 at 7:48 pm

        Thanks! I left them in for 12 hours and cooked a dozen and tried cooking a dozen more after they had been in the fridge for a full 24 hours. Personally, I couldn’t tell much difference in taste (I’m not much of a cook or flavor connoisseur) , both ways are absolutely scrumptious! Wonderful recipe! Thank you for posting them on your website.

        Reply

  47. Rachel on May 3, 2013 at 5:48 pm

    Hi! This is my favorite cookie recipe of all time! I shared this post on my blog. You can check it out here: http://littlebitsofeverythingqce.blogspot.com/2013/05/pinned-it-friday-rachel-edition.html
    Thank you and have a great weekend!
    ~Rachel at Little Bits of Everything

    Reply

  48. rihsm on May 3, 2013 at 10:39 pm

    amazing recipe ,, the best i’ve tried so far .. Thanks for sharing !!

    Reply

  49. Toco on May 24, 2013 at 12:12 pm

    Hello. I have tried this recipe and came out perfectly.
    Second time, I divided recipe in to 1/3.
    Cookies were all spread to flat & burnt.
    I thought this recipe is one of those recipe that doesn’t do well when you divide it to smaller.

    And today.I made dough yesterday, full amount.
    I follow the recipe, nothing changed.

    Cookies came out as same flat spread mess !
    Last time was perfect. Today big mess again.

    I have never experienced any recipe that gives different result every time.
    Have I missed something ? Too much or too less of something ?
    Its big amount of dough to have, it’s such a waste.

    Do you have any idea what have I done wrong ?
    And is this unbaked dough savabke of adding something ?

    Help me please. Thank you.

    Reply

    • Michelle on May 27th, 2013 at 12:41 pm

      Hi Toco, If they turned out fine the first time, but you had an issue the second couple of times but didn’t change any ingredients or methods, your oven might be running a little hot. I would recommend an oven thermometer to be sure it’s the correct temperature.

      Reply

      • Toco on May 27th, 2013 at 1:02 pm

        Hello. Thank you for your response.
        This is not an oven issue.
        I “think” I followed recipe as directed and measured propery.
        For some reason cookies sometimes doesn’t come out right.
        It’s always to Anxicious to open the oven when cookies are done.
        Because dough it self looks,feel, taste always same.

        I noticed that cookies comes out differentry after 24 h resting, 48 h resting.
        More it sit longer cookies are flatter.
        I like thick look, so I dont really want to keep them in fridge longer.
        But sometimes just don’t have enough time to prepare dough when I want to.
        What if I freeze the dough after 24h. Then when I bake them,
        Do I just need to bring them to fridge & bake as usual?
        Are they going to come out same as 24 rested stage ?

        Thank you.

        Reply

        • Michelle on May 31st, 2013 at 5:50 pm

          If you freeze them, I would shape the dough into balls before you freeze them. You can bake them straight from the freezer, but will need to add a few minutes to the baking time. I am not sure if they will taste the same, as I have not frozen this dough before.

          Reply

    • Andreas on October 11th, 2013 at 3:48 am

      I have exactly the same problem. My cookies flattened out all the way and totally burned and I have no idea why. I already did the “Levain Bakery Chocolate Chip Cookies” two days before and they came out great but these, gosh, they just won’t work out. :-( I’d say I followed the receipt to a capital T, measuring all ingredients with a scale. I did one thing different. I substituted the cake flour by Michelle’s advice with “1 cup cake flour = ¾ cup sifted all-purpose flour + 2 tablespoons cornstarch”. We don’t have cake flour on my continent so that’s the only way to follow the receipt at least to the small t. :-) Any advice? I also tried it with 275°F. At first it looked good but then it also totally flattened out. :-( Any advice than doing it over again? As we don’t have chocolate chips it took me 1,5h to crack down chocolate bars into small pieces. What a pity to throw it away as the raw dough tastes so wonderful.

      Reply

  50. Dee on May 24, 2013 at 2:38 pm

    I don’t have Kosher salt, but sea salt. Should I use a different measurement? Thanks!!

    Reply

    • Michelle on May 27th, 2013 at 12:41 pm

      If it’s coarse sea salt, then yes.

      Reply

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