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cookies Recipe

New York Times Chocolate Chip Cookies a.k.a. THE BEST EVER

NYT Chocolate Chip Cookies

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!

NYT Chocolate Chip Cookies Close

NYT Chocolate Chip Cookies Close
5 from 2 votes

New York Times Chocolate Chip Cookies

This recipe is adapted from a recipe published in the New York Times in 2008 by David Leite.

Course Dessert
Cuisine American
Keyword Best Recipe, Chocolate Chip Cookies, Cookie Recipe, Cookies, New York Times Cookies
Prep Time 30 minutes
Cook Time 18 minutes
Resting Time 18 hours
Total Time 48 minutes
Servings 18 Cookies
Author we are all magic


  • 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


  1. 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.

  2. In a large bowl, sift together the flours and the baking powder and soda and set aside.

  3. Add eggs one at a time and mix until incorporated.

  4. Add vanilla.

  5. Turn the mixer on low and slowly add the dry ingredients.

  6. Add chocolate and mix a little to incorporate.  I like it when the mixer breaks up the big chunks a bit.

  7. Cover the dough with plastic wrap, pressing it down onto the dough so there's no air touching the dough.

  8. Rest the dough in the refrigerator for 18-36 hours. I usually try to give it at least 24 hours.

  9. To bake, preheat oven to 350 degrees and line a baking sheet.

  10. 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.

  11. 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.

  12. Repeat until all your cookies are baked.

  13. Eat the whole dang batch and then start prepping another!

New York Times Chocolate Chip Cookies

These are the best cookies I’ve ever made! They’re perfect in every way, iconic even! There’s a long resting period for the dough, but trust me, it’s SO worth the wait!

cookies Recipe

Anise Cookies

Anise Cookies


I loved making cookies with my mom when I was a boy. I don’t remember doing a lot of rolled cut-out cookies, but I do remember doing a lot of “ball” cookies.  My mom is famous for her Italian-American “Meatball Cookies”. They’re a chocolate cookie with walnuts and raisins. I’ll try to post her recipe soon! Meatball Cookies are formed by rolling dough into a ball and baking, they don’t rise very much so they retain a dense ball shape. This recipe also makes A LOT of cookies… and believe it or not… they’re pretty quick to make! The batch I made for the cookie swap made 60 cookies, but mine were on the large side.

Anise Cookies

I was invited to a cookie swap holiday party recently. My first thought was to make my mom’s Meatball Cookies, but then I realized there were some nut allergies on the guest list so I opted for another Italian-American cookie, Anise Cookies… or as people in the area I grew up call them “Italian White Cookies”.  I cannot eat just one of these cookies.. they’re dense balls of anise flavored goodness topped with sugary icing.

Anise Cookies

In my opinion, MORE IS MORE when it comes to sprinkles! I have a bit of a sprinkle problem actually, every time I’m in a baking store I gravitate to glitter, sprinkles, nonpareils. NY Cake & Baking Supply is my go-to place for any of this. I found some of the items I used for these cookies on Amazon also: Black Glitter, Gold Star Glitter, Rainbow Nonpareils, Gold Pearlized Sugar, & Silver Pearlized Sugar.

Anise cookies

I couldn’t resist taking a bite! Now some might balk at the vegetable oil and shortening in this recipe, but I love the taste just how it is! I’ve tried to make the recipe substituting the shortening with butter, but the cookies go flat. While vegetable shortening isn’t my go-to fat in a recipe, I’m fine using it from time to time!

Anise cookies

Anise Cookies
5 from 3 votes

Anise Cookies

A quick and lovely recipe with wonderful anise flavor. This recipe is adapted from my dear friend Michele Mazurowski and has Italian-American roots.

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Servings 60 Cookies
Author we are all magic


For the cookies:

  • 3 eggs large
  • 1 1/2 cups vegetable shortning
  • 1 2/3 cup sugar 334 grams
  • 6 cups all-purpose flour 750 grams
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk whole
  • 1/4 cup vegetable oil
  • 1 tsp anise extract

For the icing:

  • 16 ounces confectioners sugar 453 grams
  • 2 tsp anise extract
  • 1/4 cup milk plus more to get to desired consistency

To decorate:

  • various sprinkles more is more!


  1. Preheat oven to 375F/190C

  2. In a stand mixer, cream vegetable shortening and sugar for 3-5 minutes on medium.

  3. Add eggs, mixing until incorporated between each egg.

  4. Measure out dry ingredients, mix together, then slowly add to the sugar/egg/shortening mixture on low speed.

  5. Add anise extract, oil, and milk and mix until fully incorporated.

  6. Form dough into balls about 1 inch in diameter and place on a lined baking sheet. Dough balls can be placed relatively close together because this cookie does not get much bigger during baking.

  7. Bake for 10-12 minutes until the cookies begin to crack a bit on top. You don't want the cookies to brown at all.

  8. Allow cookies to cool completely on a wire rack.

  9. For the icing, combine all ingredients and mix well. You want the consistency to be thick. Test out a cookie or two and add more milk if you need to think out the icing.

  10. Dip each cookie into the icing, shake off excess, place on a rack and immediately decorate with sprinkles and then allow them to dry completely until the icing is set.

Anise Cookies