The New York Times Chocolate Chip Cookies (Chewy, Gooey)

These New York Times chocolate chip cookies are the ones bakers can’t stop talking about, and for good reason. They’re thick, deeply chewy, and loaded with gooey puddles of dark chocolate, all from a clever mix of bread flour, cake flour, and a patient 24-hour chill.

If you’ve ever wanted a cookie that stays soft in the center with crisp, caramelized edges, this is the recipe that delivers every single time.

Why This Cookie Works

The combination of bread flour and cake flour gives you the best of both worlds: chew from the higher protein bread flour and a tender, almost cakey crumb from the cake flour. You get a cookie that bends, never breaks.

A long rest in the fridge lets the flours fully hydrate and the flavors deepen into a rich butterscotch note that a same-day bake just can’t match. Chopping your own chocolate instead of using chips means uneven shards and puddles that melt into every bite.

Ingredients

• 2 cups minus 2 tbsp cake flour: keeps the crumb soft and tender.
• 1 2/3 cups bread flour: adds the signature chew.
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt: kosher or sea salt, for the dough.
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened: cool room temperature, not greasy.
• 1 1/4 cups packed light brown sugar: moisture and caramel notes.
• 1 cup plus 2 tbsp granulated sugar: for crisp edges.
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 1/4 lbs bittersweet chocolate (at least 60% cacao), chopped into chunks: uneven chunks create melty pools.
• Flaky sea salt: for finishing after baking.

Variations / Substitutions

• Chocolate: swap in semisweet or a mix of milk and dark if you prefer a sweeter cookie. Just keep the total weight the same.
• Flour in a pinch: all-purpose flour can stand in for both flours, but expect a flatter cookie with less distinct chew and tenderness.
• Unsalted butter: if you only have salted butter, reduce the dough salt to 1 teaspoon.
• Vanilla: a teaspoon of vanilla bean paste deepens the flavor even further.

For a simpler same-day bake, try my Classic Chewy Chocolate Chip Cookies.

How To Make New York Times Chocolate Chip Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, beat the 2 1/2 sticks (1 1/4 cups) softened butter with the 1 1/4 cups brown sugar and 1 cup plus 2 tablespoons granulated sugar. Use a hand mixer or stand mixer on medium speed for about 3 to 5 minutes, until the mixture is pale and fluffy.

Stop and scrape down the sides once. The sugar should be mostly dissolved and the butter should look aerated, not greasy. This airy base is what gives the cookies their lift.

Step 2: Beat in the Eggs and Vanilla

Add the 2 large eggs one at a time, beating well after each addition. Then pour in the 2 teaspoons vanilla extract and mix until everything is smooth and slightly glossy.

The mixture will look glossy and a little looser now. If it looks curdled, keep beating for another 30 seconds until it comes back together.

Step 3: Mix the Dry Ingredients and Fold in Chocolate

In a separate bowl, whisk together the 2 cups minus 2 tablespoons cake flour, the 1 2/3 cups bread flour, the 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and 1 1/2 teaspoons coarse salt. With the mixer on low, add the dry ingredients in three parts, mixing just until each addition disappears.

Fold in the 1 1/4 pounds chopped chocolate with a sturdy spatula. The dough will be stiff and packed with chocolate chunks. Cover the bowl with plastic wrap and refrigerate for at least 24 hours, up to 36 hours. The rest is non-negotiable for that deep toffee flavor and chewy texture.

Step 4: Scoop and Bake the Cookies

When you’re ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop generous balls of dough, about 3 1/2 ounces each (roughly a scant 1/4 cup), and arrange them 3 inches apart on the sheet.

Bake for 15 to 18 minutes, until the edges are deeply golden but the centers still look slightly underdone and puffed. The cookies will settle and develop cracks as they cool. If your kitchen is warm, pop the scooped dough back into the fridge for 10 minutes before baking.

Step 5: Sprinkle with Flaky Salt and Serve

The moment the sheets come out of the oven, pinch flaky sea salt over the top of each hot cookie. Let them cool directly on the baking sheet for 5 minutes so the centers can set, then transfer to a wire rack.

The salt hits the warm chocolate and caramel notes like a tiny accent, and the cookies stay soft in the middle for days. Serve them while still just a little warm.

A Few Tips for Bakery-Style Results

• Chop your own chocolate from a bar instead of using chips. The irregular shards create those melty puddles and thin layers that chips can’t match.
• For evenly baked cookies, weigh your dough balls on a kitchen scale. A 3.5-ounce ball gives you that classic thick, domed cookie.
• If you want extra gooey centers, pull the cookies when the edges are set but the middle still looks shiny and slightly underbaked.
• Sprinkle salt right after pulling the tray from the oven, while the tops are still tacky enough to catch every flake.
• In a warm kitchen, take the dough out of the fridge only when you’re ready to scoop, and keep any extra dough chilled until it goes in the oven.

Bake times by cookie size:

Storing Leftover Cookies

• Refrigerate dough: unbaked dough keeps well in the fridge up to 5 days. Just scoop and bake straight from cold; you might add a minute or two to the time.
• Freeze dough balls: arrange scooped dough on a tray, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding 2 to 3 extra minutes.
• Baked cookies: store in an airtight container at room temperature for up to 5 days. A slice of bread in the container keeps them soft.

Frequently Asked Questions

Can I skip the 24-hour rest?

No, the long rest develops the chew and caramel flavor that define this cookie. In a true time crunch, refrigerate for at least 4 hours, but the difference is noticeable.

Why are my cookies spreading too much?

Butter that’s too warm or dough that isn’t chilled long enough are the two most common reasons. Make sure your butter is cool room temperature and the dough is cold when it hits the oven.

Do I need a stand mixer?

No, a hand mixer works just as well. You can even use a sturdy wooden spoon and a strong arm, but the dough is stiff once the flour goes in.

New York Times Chocolate Chip Cookies Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 18 servings

Calories: 400

Ingredients Method Notes

Ingredients

  

• 2 cups minus 2 tbsp cake flour
• 1 2/3 cups bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
• 1 1/4 cups packed light brown sugar
• 1 cup plus 2 tbsp granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/4 lbs bittersweet chocolate, chopped into chunks
• Flaky sea salt, for sprinkling

Method

 

1. Beat butter, brown sugar, and granulated sugar with a mixer on medium speed until light and fluffy, 3 to 5 minutes.
2. Add eggs one at a time, beating well after each, then beat in vanilla.
3. Whisk together cake flour, bread flour, baking soda, baking powder, and salt. Mix into butter mixture on low in three additions. Fold in chocolate chunks. Cover and refrigerate 24 to 36 hours.
4. Preheat oven to 350°F (175°C). Scoop dough into 3 1/2-ounce balls, place 3 inches apart on parchment-lined sheets. Bake 15 to 18 minutes, until edges are golden and centers look slightly underdone.
5. Sprinkle with flaky sea salt immediately after baking. Cool on sheets 5 minutes, then transfer to a rack. Serve warm or at room temperature.

Notes

For the best texture and flavor, plan ahead and chill the dough at least 24 hours before baking. The cookies spread less and taste richer with the rest.