New York Times chocolate chip cookies

Everyone has a chocolate chip cookie recipe that they swear by. Unfortunately, everyone, I’m here to tell you that you’re wrong (just kidding… kind of). I made these New York Times chocolate chip cookies at the advice of someone in college, and they started me on a baking journey that has continued to this day, resulting in me being dubbed “The Baker” around my office.

I don’t know what exactly it is about this particular recipe. I’ve even simplified parts of it, using all purpose flour instead of bread and cake flour and using a whole bag of Ghiradelli’s 65% cocoa chocolate chips instead of any fancy chocolate (I use these for everything. They are the best), and the results are still amazing. Anyway, this recipe results in delicious, thick, chocolate-filled cookies that can’t be beat.

New York Time chocolate chip cookies

3 2/3 cups minus 2 tablespoons flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
sea salt

Sift together the flour, baking soda, baking powder, and salt in a bowl.

If you’ve got a mixer: Use the paddle attachment to cream together the butter and sugars for about 5 minutes. Add the eggs one at a time, mixing well after each addition. Add the vanilla. Drop the speed to low and mix in the dry ingredients until just combined, about 5 to 10 seconds. Add the chocolate.

If you are like me and don’t have a mixer: In a separate large bowl (everything will end up in here), vigorously mix the sugar and butter for a few minutes until it has lightened up a bit.  Add the eggs one at a time, mixing well after each addition. Add the vanilla.

Mix in the dry ingredients a third at a time to avoid the dough getting too dry.

Add the chocolate.

After making the dough: Whichever method you use, you can either make the cookies immediately or, as the recipe recommends, put them in the fridge for 24-36 hours. I can never wait for that long.

When you’re ready to make them, preheat the oven to 350 degrees. Line a baking sheet with parchment paper. The recipe calls for six 3 1/2 oz cookies on each sheet, but I usually make 12 golfball sized ones. I’ve found it works equally well no matter what you do. Either way, once you’ve got your cookies on the baking sheet, sprinkle them lightly with sea salt.

Bake the cookies for 18-20 minutes, then transfer them to a rack for cooling.

In the excellent words of the New York Times, “Eat warm, with a big napkin.”

The result

I’ve made these cookies innumerable times and they are consistently the best chocolate chip cookies I’ve ever eaten. Every once in a while I make another recipe and they are never as good. Seriously, make some. They are delicious.