I’ve baked a lot of chocolate chip cookies in my day. Plain ones, oatmeal ones, ones with walnuts––even ones with avocado and Greek yogurt.
Back in the day I probably would have considered myself a chocolate chip cookie connoisseur, but four years ago my dear friend Reamonn introduced me to The New York Times Chocolate Chip Cookie––arguably the best homemade chocolate chip cookies ever. Since then I’ve been a one chocolate chip cookie kinda woman.
Actually, let me rephrase that. I now only make one type of chocolate chip cookie. It’s nearly impossible to have just one of these babies.
Cue the drool.
The New York Times Chocolate Chip Cookie is what you think of when you envision the perfect, gourmet cookie––big, dense, super chocolatey, perfectly chewy and sprinkled with sea salt. As good as they are though, the New York Times cookie is a bit high maintenance. The diva of cookies, if you will.
The first time I made them myself I followed the recipe to a tee. I bought cake flour, and bread flour. I weighed out all of the ingredients and sifted until my hands were sore.
I’ve made this cookie probably a dozen times since––actually, it’s the only chocolate chip cookie I’ve made since––but my version is slightly less high maintenance.
Instead of bothering with two different types of flour, one with less gluten (cake flour) and one with more (bread flour), I now use good ol’ all-purpose flour which is a fairly close a balance of the two. It’s less complicated, less expensive and my tastebuds have yet to notice the difference.
Whatever you do though, don’t rush the dough. I made that mistake once and trust me, giving the dough a full 36 hours to hydrate in the refrigerator (or 48 if you can stand it) will take your cookies from mediocre to mind-blowing.
I promise they’re worth the wait.
- 4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/4 sticks unsalted butter
- 1 1/4 cups light brown sugar, lightly packed
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 15-20 ounces bittersweet chocolate disks (at least 60 percent cacao, I use Ghirardeli which you can usually find at Whole Foods)
- Flaky sea salt for sprinkling on top (Maldon is my favorite)
Sift flour, baking soda, baking powder and salt into a bowl and set aside.
Cream butter and sugars together until very light, at least 5 minutes. Mix in eggs one at a time and then stir in the vanilla. Reduce mixer speed and add dry ingredients. Mix until just combined, about 10 seconds. Be careful not to over mix as this will develop the gluten and change the texture of the cookie. Stir in chocolate disks. Press plastic wrap against dough to prevent it from drying out and refrigerate for 36-72 hours. After this period, dough may be used in batches or frozen for later use.
When ready to bake, preheat oven to 350F. Line a baking sheet with parchment paper and scoop 6, 3-ounce mounds of dough (about the size of golf balls) onto the baking sheet. Press slightly turn the chocolate disks on top face-up for prettier cookies. Sprinkle lightly with flaky sea salt and bake until golden brown but still soft, about 18- 20 minutes. Allow baking sheet to cool on a wire rack for 10 minutes before transferring cookies to another rack. Eat warm, preferably with a big napkin and a glass of milk. Refrigerate raw dough for up to 72 hours or freeze for later use.
PS. The science behind the perfect chocolate chip cookie