Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / New York Times Chocolate Chip Cookies Recipe
    Lost? Site Map

    New York Times Chocolate Chip Cookies

    New York Times Chocolate Chip Cookies. Photo by Marie Nixon

    1/1 Photo of New York Times Chocolate Chip Cookies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    12 mins

    18 mins

    Alexis L Sutter's Note:

    This is my favorite chocolate chip cookie recipe. The New York Times did a big article on the perfect chocolate chip cookie, interviewing and sampling several famous chocolate chip cookies at various bakeries. Several tests were done; larger cookies (such as six-inch affairs) scored better, as did letting the dough age for 24 or even 36 hours (up to 72 hours). A small sprinkle of sea salt was also recommended. I usually make 3 huge cookies and divide the rest of the dough in half, wrapping it in saran wrap. Also, I've cheated a bit at this recipe and used plain flour instead of the two types of flour, as well as neglected sifting the flour. I don't have a paddle attachment on my mixer. I also usually use chocolate chips. You still achieve the very special taste, but the presentation is nicer when you follow the recipe exactly. From New York Times, July 9, 2008.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    5-inch ...

    Units: US | Metric

    Directions:

    1. 1
      Sift flours, baking soda, baking powder and salt in a bowl. Set aside.
    2. 2
      Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated up to 72 hours.
    3. 3
      When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
    4. 4
      Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

    Ratings & Reviews:

    • on May 16, 2011

      55

      An excellent chocolate chip cookie. I followed the directions for leaving the dough in the refrigerator for 24 hrs. I did not have the full amount of chocolate chips called for but the cookies were terrific anyways. For one batch, I measured each cookie to be 1.7 oz. I thought that was too big of a cookie so the next batch I made the cookies smaller and was happier with those. The cookies do spread so leave yourself some room between them on the cookie sheet.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2010

      55

      This is the best chocolate chip cookie ever! I could seriously eat a dozen of these. The longer they are stored in the fridge, the yummier they taste! Thanks for this superb recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for New York Times Chocolate Chip Cookies

    Serving Size: 1 (137 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 460.6
     
    Calories from Fat 197
    42%
    Total Fat 21.9 g
    33%
    Saturated Fat 13.2 g
    66%
    Cholesterol 54.5 mg
    18%
    Sodium 329.1 mg
    13%
    Total Carbohydrate 66.3 g
    22%
    Dietary Fiber 2.2 g
    8%
    Sugars 42.7 g
    170%
    Protein 4.4 g
    8%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites