New York Times Chocolate Chip Cookies
Traditional dish · American
A famous recipe known for its thick, cakey texture and rich flavor, often requiring chilling the dough for optimal results.
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Ingredients
- all-purpose flour3 cups
- baking soda1 teaspoon
- salt1 teaspoon
- unsalted butter, softened1 cup
- granulated sugar1 cup
- packed dark brown sugar1 cup
- vanilla extract2 teaspoons
- large eggs2
- bittersweet chocolate, chopped into chunks1 1/4 pounds
Steps
- 1
In a large bowl, whisk together flour, baking soda, and salt.
- 2
In the bowl of a stand mixer, beat softened butter, granulated sugar, and dark brown sugar until creamy.
- 3
Beat in eggs one at a time, then stir in vanilla extract.
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- 5
Gently fold in the chopped bittersweet chocolate chunks.
- 6
Cover the dough and refrigerate for at least 2 hours, or preferably overnight.
- 7
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 8
Scoop large balls of dough (about 1/4 cup each) onto the prepared baking sheets, leaving plenty of space between them.
- 9
Bake for 12 to 15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- 10
Let cookies cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
