New York Times Chocolate Chip Cookies

I hope it's not too late to wish you a very happy and healthy 2015.  You may remember that one of my new year resolutions last year was to find the perfect chocolate chip cookie recipe and I would say that these cookies would definitely make the short list of semi finalists! It would definitely be a showdown between these cookies and these ones here.

Apparently these cookies are old news in the baking blog world and have already done the rounds on numerous blogs but as with most things I'm always the last to hear and so today I bring to you the New York Times Chocolate Chip Cookies!

However, be prepared as they do involve a bit of extra preparation in that the cookie dough needs to be chilled for 24 to 72 hours.  Once you have that factored in, the rest is easy except you will need some extra muscle to make balls out of the cookie dough since it will have firmed up quite a lot whilst chilling away in the fridge. Other than that, what's not to love about these cookies? Slightly crisp on the edges and soft in the centre and overloaded with chocolate chips in every mouthful these definitely taste like they were made by a fancy bakery. The only other thing to mention about this cookie dough before I give you the recipe is that it uses bread flour together with cake flour which is surprising but somehow does work to make these the King of Chocolate Chip Cookies.

This recipe will yield anything between 25 to 30 cookies depending on the size of your cookie balls. I am happy to bake such a big quantity as my cookies are usually being taken in to school to share with school friends and I don't like to think of any cookie deprived school friends but if you don't want to make quite so many you can always halve the quantity or bake as many as you need over the course of 3 days or freeze some cookie balls - they will just take an extra few minutes to bake in the oven straight from the freezer.


238g plain flour
226g bread flour
11/4 teaspoons baking soda
11/2 teaspoons baking powder
11/2 teaspoons salt
284g unsalted butter
275g light brown sugar
226g caster sugar
2 eggs
2 teaspoons vanilla extract
500g chocolate chips

Sift the flours, baking powder, baking soda and salt. Keep aside.

In a free standing mixer, cream together the butter and sugars for about 5 minutes.

Add the eggs one at a time, mixing well after each addition and then add the vanilla.

Reduce the mixer setting to its lowest speed and add the flours, baking soda, baking powder and salt. Only mix until it just comes together. 

Using a spatula, fold in the chocolate chips. 

Now cover the dough with cling film and chill the dough in the fridge for 24 to 72 hours.

When ready to bake, pre heat your oven to 170C and place balls of cookie dough (weighing up to 70g for a larger cookie or 55-60g for a medium sized cookie) on to baking trays lined with parchment. I would stick to 5 balls to a tray as these cookies do spread whilst baking.

{Recipe for New York Times Chocolate Chip Cookies found here.}

Bake for 18 minutes and then leave the cookies on their trays for 10 minutes before transferring them on to wire racks to cool.