This is hands down my favorite cookie recipe ever. You see, this recipe has sort of a cult following. My friend David Leite of Leite’s Culinaria wrote this wonderful piece in the New York Times in 2008 about the history of this most famous cookie. In the article, David gives the recipe that he adapted from Jacques Torres. I have to tell you, I’ve made this recipe at least 50 times and it always turns out perfectly. Whenever I gift these cookies, people always ask for the recipe! They’re perfect for special occasions, pot lucks, and even to help give solace to those experiencing stressful times.
It was a little bit daunting to me the first time I read the recipe. There are two types of flour! GASP! Furthermore, you must rest the dough for 12-24 hours! MY LANDS! Now that I’m a pro at this dough, I have to tell you, it’s worth ever second of time that I originally fretted over the ingredients or resting period. Once you have this down to a science, you’ll be prepping the dough in your sleep.
This recipe does have a few MUSTS in my opinion:
- DO NOT skimp on the resting period
- DO NOT use all purpose flour
- Buy the best chocolate you can
- Weigh your ingredients
- Weigh your dough portions
Sometimes I skip the sea salt topping. Some people just don’t like it, although, I adore it. I sometimes use different types of chips depending on who I’m baking the cookies for. If I know someone prefers sweeter chocolate I’ll not use a super-dark chip/chunk. I love to use Jacques Torres or Valrhona feves, but I sometimes just use chunky chips from Whole Foods or Trader Joe’s.
Oh, I almost forgot one of my favorite parts of this recipe! The dough freezes super-well! I weigh out portions, put them on a cookie sheet and cover them with plastic wrap and freeze them until they’re very very solidly frozen. I then transfer them to ziplock bags. Any time I have a hankering for a cookie I grap a few dough balls from the freezer and let them defrost a bit and then bake ’em up!
New York Times Chocolate Chip Cookies
This recipe is adapted from a recipe published in the New York Times in 2008 by David Leite.
- 8.5 ounces cake flour 2 cups minus 2 tablespoons
- 8.5 ounces bread flour 1 ⅔ cups
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 10 ounces salted butter 2.5 sticks/1.25 cups
- 10 ounces light brown sugar 1.25 cups
- 8 ounces sugar 1 cup plus 2 tablespoons
- 2 large eggs
- 2 tsp vanilla extract I use a generous pour!
- 1.25 lbs. best quality chocolate chunks feves or super chunky is the best
- Maldon Sea Salt optional
In a stand mixer, cream together the sugars and butter until light and fluffy. I usually let it mix on medium for at least five minutes while I'm measuring out the dry ingredients.
In a large bowl, sift together the flours and the baking powder and soda and set aside.
Add eggs one at a time and mix until incorporated.
Turn the mixer on low and slowly add the dry ingredients.
Add chocolate and mix a little to incorporate. I like it when the mixer breaks up the big chunks a bit.
Cover the dough with plastic wrap, pressing it down onto the dough so there's no air touching the dough.
Rest the dough in the refrigerator for 18-36 hours. I usually try to give it at least 24 hours.
To bake, preheat oven to 350 degrees and line a baking sheet.
Weigh out scoops of dough to exactly 3.5 ounces. Trust me, this recipe turns out best when you are really particular about weighing out the dough! Place six of the dough balls on the tray with a lot of room around each one. If you're going to use sea salt on the cookies, sprinkle a bit on each dough ball now.
Bake for 18-20 minutes. The cookies will look a little gooey still. Remove from oven and let rest on the baking sheet for 5 minutes and then transfer to a wire rack to cool further.
Repeat until all your cookies are baked.
Eat the whole dang batch and then start prepping another!