New York Times Chocolate Chip Cookies

I’m in search for the best chocolate chip cookie. I’ve made a couple of cookies now and then whenever I get bored of baking cupcakes or cakes or have a sudden craving for famous amos cookie but too lazy to travel to shopping malls to satisfy my cravings. I’m not quite a big fan of baking cookies because the process is rather “fast”- from the creaming of the butter to the mixing of the wet and dry ingredients so there’s not much kick out of baking them.

Though some recipes have been tweaked to incorporate the long 24-72 hour wait inbtw to allow the flavors of the cookie to develop and be more pronounce. The last time I baked my last cookie was hmm few months ago I guess and I guessed it was pretty good since I recorded it in my baking book as excellent. Afterwich, baking cookies was a far cry from my “to do list” ever since baking orders started streaming in faster than the production line could take in.
This week I attempted the highly raved about by New York times and countless food bloggers cookie recipe. Verdict! I loved it! It’s no wonder why many people swear by that recipe.

Recipe ( Adapted from New York Times)
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
Yield: 1 1/2 dozen 5-inch cookies.

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

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

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures


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