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

Servings 18 cookies
Prep 20 minutes
Cook 20 minutes
Resting time 1 day
Total 40 minutes
Course: Snack
Cuisine: American
Author: Michelle

Delicious and easy chocolate chip cookies


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


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

Nutritional values are based on one cookie


Calories: 494kcal
Fat: 24g
Saturated fat: 17g
Cholesterol: 52mg
Sodium: 383mg
Potassium: 300mg
Carbohydrates: 63g
Fiber: 1g
Sugar: 37g
Protein: 6g
Vitamin A: 425%
Vitamin C: 0.2%
Calcium: 138%
Iron: 0.9%

Did you make this recipe?

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