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If you've never heard of the New York Times Chocolate Chip Cookies then step right in because these, as far as those in my life (including me) are concerned, are the best of the best!
Chocolate Chip Cookies are one of life’s basic recipes and whilst I originally had the Tollhouse recipe in this post, there is something to be said about patience and these NY Times Chocolate Chip Cookies need some of that…trust me, it’s more than worth it and these have been the only ones made in my kitchen the past few years in a way far more memorable than any other chocolate chip cookie before it.
Also, I was raised on a strict chocolate chunk recipe that involved no chips in sight…more inconsistent pieces strewn throughout make a better cookie, plus I absolutely never buy cooking chocolate so these should technically be called Chocolate Chunk Cookies.
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.
Why you'll love these
They're a classic for a reason
A buttery cookie dough speckled with chocolate chips or chunks making for the perfect pick-me-up.
They're perfect to make ahead
Thanks to the fact the cookie dough needs to be chilled means you can place a bunch in the freezer to have on hand whenever you have a chocolate chip 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.
The stories are all linked to the Tollhouse Inn, however, so it seems people love throwing chocolate into dough and seeing what comes of it, the rest is history and though there are so many variations on this beloved baked good, the NY Times version is quite honestly, the best I've ever eaten.
Tips for the Best New York Times Chocolate Chip Cookies
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.
More cookie recipes you'll enjoy
White Chocolate Brookies
Tahini Caramel Chunk Cookies
Chocolate Chip Coconut Cookies
New York Times Chocolate Chip Cookies
Adapted from NY Times
Makes 35 medium cookies
Ingredients:
280 grams / 10 ounces butter, room temperature
270 grams / 1 ¼ cups light brown sugar
200 grams / 1 cup superfine/caster sugar
2 large eggs
2 teaspoons pure vanilla extract
241 grams / 2 cups minus 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 pounds chocolate chips or dark chocolate, roughly chopped to small pieces
Directions:
Place the butter and sugars in a bowl and beat until pale and fluffy, approximately 5 minutes.
Add in one egg and whisk on medium until well combined, add the remaining egg and vanilla extract and beat until well combined.
Place the flours, baking soda, baking powder and salt in a separate bowl and stir until combined.
Add to the creamed mixture and mix on a low speed until just combined and no dry portions remain in the 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 24 hours minimum.
When ready to bake, remove from the fridge and preheat your oven to 180C/350F.
Press one cookie dough in the palm of your hand to flatten as these won't spread much whilst baking and place onto your baking tray with 2 inches between each.
Sprinkle a pinch of sea salt over the top of each cookie, place in the oven and bake until golden on the edges, approximately 17-18 minutes.
Remove and transfer to a cooling rack to cool completely.
Serve warm or cold, best with a glass of cold milk.
New York Times Chocolate Chip Cookies
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- Author: Sylvie Taylor
- Prep Time: 1 hour
- Cook Time: 18 minutes per tray of cookies
- Total Time: Up to 24 hours
- Yield: Makes 35 medium cookies
- Category: Cookies
- Cuisine: American
Description
The classic chocolate chip cookie takes a little longer with this version, but honestly, that pinch of salt on top makes these irresistably the best in my home.
Ingredients
280 grams / 10 ounces butter, room temperature
270 grams / 1 ¼ cups light brown sugar
200 grams / 1 cup superfine/caster sugar
2 large eggs
2 teaspoons pure vanilla extract
241 grams / 2 cups minus 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 pounds 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 in one egg and whisk on medium until well combined, add the remaining egg and vanilla extract and beat until well combined.
- Place the flours, baking soda, baking powder and salt in a separate bowl and stir until combined.
- Add to the creamed mixture and mix on a low speed until just combined and no dry portions remain in the 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 24 hours minimum.
- When ready to bake, remove from the fridge and preheat your oven to 180C/350F.
- Press one cookie dough in the palm of your hand to flatten as these won't spread much whilst baking and place onto your baking tray with 2 inches between each.
- Sprinkle a pinch of sea salt over the top of each cookie, place in the oven 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.
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.
Adapted from NY Times
Nutrition
- Calories: 233 calories per cookie
