New York Times Chocolate Chip Cookies

If you've never heard of the New York Times Chocolate Chip Cookies then step right in because these, are so famous, they're infamous! Except these include no chocolate chips but rather, chocolate chunks for a fuller chocolate flavor.

My very special Aunty Peggy who is a kitchen ninja in her ability to bake bundles of goodies has a regular stack of chocolate chip cookies in her cupboard of which I've gladly taken my fair share on each visit to her home. These morsels of butter, sugar and chocolate are the perfect thing to consume whenever the rush for a little sugar and chocolate come a craving.

History of Chocolate Chip Cookies

The story goes that Ruth Graves Wakefield who owned the Tollhouse Inn deliberately invented the cookie which was then named the Tollhouse Cookie, or at least that's one of the stories. In good legendary history it seems there is no one origin of the cookies.

Ingredients and substitutions for New York Times Chocolate Chip Cookies

• Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just leave out any salt suggested in the recipe.
• Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps sweeten. These make a great combination, though you could completely replace with brown sugar.
• Egg: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
• Flour: A mixture of plain or all purpose flour and bread flour is best for an ideal crumb and texture in the cookies.
• Baking powder: This helps our cookies rise so they are not stodgy.
• Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
• Chocolate: Chocolate with cocoa solids at least 50% were used to really allow the sweet cookie dough to shine and let our chocolate be full of flavor. You could replace with chocolate chips, if you prefer.

See recipe card for quantities.

How to make New York Times Chocolate Chip Cookies:

Step 1: Whip it: Beat the butter and sugars until pale and fluffy.

Step 2: Egg it: Add in the vanilla extract and eggs and beat until well combined and fluffy.

Step 3: Dry mixture: Toss the dry ingredients into a separate bowl and stir together. Toss into the wet mixture and beat on low until just combined.

Step 4: Chunks: Stir in ? of the chocolate chunks until just combined.

Step 5: Chill before baking: Scoop up, cover and refrigerate for up to 24 hours.

Step 5: Bake: Top each cookie with a pinch of salt and bake until lightly golden.

Step 7: Cool it: Remove and allow to cool fully.

Step 8: Serve: Grab one and enjoy beside a glass of milk!

More cookie recipes you'll enjoy

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Triple Chocolate Cookies

New York Times Chocolate Chip Cookies

Sylvie Taylor

The classic chocolate chip cookie takes a little longer with this version, but honestly, that pinch of salt on top makes these irresistibly famous for a reason!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 18 minutes mins

Baking time total (6 cookies per tray) 1 hour hr 48 minutes mins

Total Time 3 hours hrs 6 minutes mins

Course Dessert

Cuisine American

Servings 35 medium cookies

Calories 233 kcal

Ingredients

  

1x2x3x

• 280 grams / 10 ounces butter room temperature
• 270 grams / 1 ¼ cups light brown sugar
• 200 grams / 1 cup superfine/caster sugar
• 110 grams / 2 large eggs room temperature
• 2 teaspoons pure vanilla extract
• 241 grams / 2 cups - 2 tablespoons plain flour
• 241 grams / 1 ⅔ cups bread flour
• 9 grams / 1 ¼ teaspoons baking soda
• 6 grams / 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 400 grams / 14 ounces chocolate chips or dark chocolate roughly chopped to small pieces

Instructions

 

• Place the butter and sugars in a bowl and beat until pale and fluffy, approximately 5 minutes.
• Add the eggs, one at a time and vanilla extract whiping until well combined, beating for 1 further minute.
• In a separate bowl, toss the flour, baking powder, baking soda and salt and stir to combine.
• Toss into butter mixture and combine on low until no dry portions remain in your bowl.
• Add the chocolate chips or chunks in and stir until well combined.
• Scoop the dough into cookies onto a lined baking tray, cover and refrigerate for up to 24 hours.
• When ready to bake, remove from the fridge and preheat your oven to 180C/350F.
• Flatten the cookie dough onto a lined baking tray (these won't spread much whilst baking) and with 2 inches between each.
• Sprinkle a pinch of sea salt over the top of each cookie and bake until golden on the edges, approximately 15-18 minutes.
• Remove and transfer to a cooling rack to cool completely.
• Serve warm or cold, best with a glass of cold milk.
• Dig in!

Video

Notes

• Type of flour in UK: The usual recipe doesn't require different flours, and I have made with plain flour several times and it’s fine, however, if you are in the UK plain flour is quite soft (due tp a lower protein content) and so bread flour (higher protein content) it is recommend using both. Best place to understand this is here.
• Chocolate: Chocolate with cocoa solids at least 50% were used to really allow the sweet cookie dough to shine and let our chocolate be full of flavor. You could replace with chocolate chips, if you prefer.
• Ice Cream Scoop: The scoop used here creates medium or regular sized cookies with a diameter of 5 centimeters / 1.97 inches.

Adapted from NY Times

Nutrition

Calories: 233kcal

Keyword chocolate, cookies

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