New York Times Chocolate Chip Cookies
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!
Servings 35 medium cookies
Calories 233kcal
Ingredients
- 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 ? 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.
Nutrition
Calories: 233kcal