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NY Times Chocolate Chip Cookies

NY Times chocolate chip cookies are made with a 24-to-36-hour chilled dough for crisp golden edges and soft centers. Large chunks of bittersweet chocolate and a sprinkle of flaky sea salt finish each cookie.
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Prep Time 25 minutes
Cook Time 57 minutes
Chilling and cooling 1 day 6 hours 10 minutes
Total Time 1 day 7 hours 32 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 1.875 cup cake flour 2 cups minus 2 tablespoons; 8 1/2 ounces
  • 1.67 cup bread flour 8 1/2 ounces
  • 1.25 tsp baking soda
  • 1.5 tsp baking powder
  • 1.5 tsp coarse salt
  • 1.25 cup unsalted butter 2 1/2 sticks; softened
  • 1.25 cup light brown sugar packed
  • 1.17 cup granulated sugar 1 cup plus 2 tablespoons
  • 2 eggs large; at room temperature
  • 2 tsp vanilla extract
  • 1.25 lb bittersweet chocolate 60% to 70% cacao; chopped into large chunks
  • 1 tsp flaky sea salt

Equipment

  • 1 5-quart stand mixer
  • 1 18x13-inch half-sheet pan

Method
 

  1. In a medium bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt.
  2. In a 5-quart stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Mix in the vanilla extract.
  5. Add the flour mixture in two additions on low speed, mixing just until combined.
  6. Fold in the chopped chocolate.
  7. Cover the dough and refrigerate for 24 to 36 hours.
  8. Heat the oven to 350°F and line an 18x13-inch half-sheet pan with parchment paper.
  9. Portion the dough into 3 1/2-ounce balls.
  10. Place 6 dough balls on the prepared pan, spacing them at least 3 inches apart.
  11. Sprinkle each dough ball with flaky sea salt.
  12. Bake for 18 to 20 minutes, until golden brown at the edges and still soft in the center.
  13. Let the pan cool completely between batches.
  14. Let the cookies cool on the pan for 10 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

For the best texture, refrigerate the dough for the full 24 to 36 hours as directed. Store baked cookies in an airtight container at room temperature for up to 3 days; freeze baked cookies for up to 2 months. Dairy-free butter can be used as a swap, though the texture may vary.