Description
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.
Notes
• 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.