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New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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.