NY Times BEST Chocolate Chip Cookies

NY Times BEST Chocolate Chip Cookies are famous for their rich flavor, crisp edges, and soft, chewy centers loaded with high-quality chocolate. This recipe stands out because it uses a blend of cake flour and bread flour, along with a long chilling time that allows the dough to fully develop its flavor. While the wait requires patience, the result is a bakery-style cookie with deep caramel notes and a perfectly balanced texture. These cookies are ideal for special occasions, holiday baking, or anytime you want to make an unforgettable dessert.

Ingredients

• 2 cups cake flour minus 2 tablespoons
• 1⅔ cups bread flour
• 1¼ teaspoons baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons coarse salt
• 2½ sticks unsalted butter, at room temperature
• 1¼ cups brown sugar
• 1 cup granulated white sugar plus 2 tablespoons
• 2 large eggs
• 2 teaspoons vanilla extract
• 16 ounces Ghirardelli 60% baking bars, chopped
• Flaky sea salt for topping

Instructions

• In a large bowl, whisk or sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes.
• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract until combined.
• Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until incorporated.
• Add the chopped chocolate and mix on low speed until evenly distributed.
• Cover the dough and refrigerate for 24 to 36 hours to allow flavors to develop.
• When ready to bake, preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
• Scoop the dough using a large cookie scoop and roll into balls that are taller than they are wide.
• Sprinkle lightly with flaky sea salt.
• Bake for 9 to 12 minutes, or until the edges are lightly golden.
• Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Serving and Storage Tips

• Serve cookies slightly warm for the ultimate gooey chocolate experience.
• Pair with a glass of cold milk, coffee, or hot chocolate for a comforting treat.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For longer storage, freeze baked cookies in a sealed container for up to 3 months.
• You can also freeze unbaked dough balls; bake straight from frozen, adding 1-2 extra minutes to the baking time.
• To reheat, warm cookies in a 300°F oven for 5 minutes to restore softness and flavor.

Variations

1. Double Chocolate Chip – Replace ½ cup flour with cocoa powder and add extra chocolate chunks.
2. Nutty Delight – Add 1 cup chopped walnuts or pecans to the dough.
3. White Chocolate Macadamia – Use white chocolate and macadamia nuts instead of Ghirardelli chocolate.
4. Sea Salt Caramel – Add caramel chunks and sprinkle more flaky sea salt on top.
5. Espresso Chocolate Chip – Add 1 tablespoon instant espresso powder to enhance chocolate flavor.
6. Oatmeal Chocolate Chip – Substitute 1 cup of flour with rolled oats for a chewy texture.
7. Peanut Butter Chocolate Chip – Mix ½ cup creamy peanut butter into the dough.
8. Mint Chocolate Chip – Use mint extract instead of vanilla and add dark chocolate chunks.
9. Toffee Crunch – Mix ½ cup chopped toffee bits with the chocolate.
10. Coconut Chocolate Chip – Add ½ cup shredded coconut to the dough.
11. Chewy Cinnamon Chocolate Chip – Add 1 teaspoon cinnamon for a warm, spiced flavor.
12. Vegan Chocolate Chip – Use plant-based butter, flax eggs, and dairy-free chocolate.
13. Gluten-Free Chocolate Chip – Substitute flours with a gluten-free all-purpose blend.
14. Holiday Chocolate Chip – Add red and green candy pieces for festive occasions.
15. Dark Chocolate Chunk – Use 70% or higher chocolate for a richer, more intense chocolate flavor.

FAQs

1. Can I skip chilling the dough?
   Chilling improves flavor and texture. Skipping it may result in flatter cookies.
2. Why use both cake flour and bread flour?
   Cake flour creates softness, while bread flour adds chewiness. Together they create the ideal texture.
3. Can I use chocolate chips instead of Ghirardelli bars?
   Yes, but chopped chocolate bars create larger pockets of melty chocolate.
4. Can I store dough in the freezer?
   Yes, shape into balls and freeze for up to 3 months. Bake straight from frozen.
5. How do I make the cookies extra chewy?
   Slightly underbake them (9-10 minutes) and let them cool on the baking sheet.
6. Can I make smaller cookies?
   Yes, just reduce the baking time by 2-3 minutes.
7. What is the best way to measure flour?
   Spoon the flour into the measuring cup and level it with a knife; do not scoop directly from the bag.
8. Can I use salted butter?
   Yes, but reduce the additional salt slightly to avoid overly salty cookies.
9. Why do some cookies spread too much?
   This can happen if the dough isn’t chilled enough or the butter is too soft.
10. Can I make this recipe dairy-free?
    Yes, use plant-based butter and dairy-free chocolate to adapt.

NY Times BEST Chocolate Chip Cookies are the ultimate example of how quality ingredients and patience can elevate a classic dessert. The combination of flours creates a unique texture, while the long chill time enhances flavor and structure. Whether you are baking for a crowd or treating yourself, these cookies deliver exceptional results every time. Once you try them, it is easy to see why they have earned their iconic reputation.

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