We Made The New York Times’ Famous Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

The famous New York Times Chocolate Chip Cookie recipe is nothing new to the culinary world; it first hit the web in 2009 but has had an increase in interest among internet “foodies” (as much as Emily doesn’t want me to use that word) and stay-at-home bloggers. This is partly due to how much hype it has behind it, repeatedly billed as “the best chocolate chip recipe in the world.” It only took one mention of it in the studio for me to want to make the recipe. Jeff brought it up early one Monday morning and once I finished drooling over the photos on the Times’ website, I set out on my cookie-making task.

These aren’t just any chocolate chip cookies. You won’t find this recipe on the back of a package and you definitely won’t find it tucked away in family recipe cards. The first unique thing you’ll notice is that the recipe uses both bread flour and cake flour, not just that basic all-purpose stuff. This combo gives the cookies the perfect consistency — not too cakey, not too crispy. You also need some (read: a lot of) dark chocolate discs. The recipe does in fact list discs instead of chips (I don’t understand it either but it makes for good cookies; we get them from our client French Market). You will also need sea salt to sprinkle on top. This is not optional, it is highly necessary.

This all sounds great right about now. You might be digging through your pantry to see if you miraculously have bread flour and cake flour. But hold up just a minute if you’re dreaming of eating these cookies tonight. Another kicker to this recipe is that the cookie dough has to (HAS TO) chill in the fridge for 24 to 36 hours. Chilling the dough helps the ingredients really get used to each other and essentially marinate in the goodness. It helps to make a thicker cookie, which makes us very happy. There are forums full of people who say they waited 48 hours and even 72 hours to let this dough chill. That’s great for them. You don’t have to wait that long. The New York Times recommends 36 hours but we caved and baked them after 24 hours, and we don’t regret it one bit. 

Whenever you do get these cookies into your life (and in turn your mouth), whether it be in 24 hours or much, much longer, you will understand why they’re so popular. They’re as big as your hand and full of chocolate-y, sea salty goodness. It’s necessary to eat them while they’re still toasty warm because that’s how you get the full cookie experience. The recipe even suggests eating them with a big napkin, which is also necessary if you put in the right amount of chocolate. Have we convinced you yet? Check out the New York Times recipe for yourself and watch our video of the delicious process down below.

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