New York Times Best Chocolate Chip Cookie Recipe

If you’re on a quest for the ultimate chocolate chip cookie recipe, look no further! This is the quintessential cookie that will transport you back to your fondest childhood memories. Imagine a cookie that’s simultaneously crispy and chewy, with just the right amount of buttery sweetness. This is the New York Times Best Chocolate Chip Cookie Recipe, and it’s about to become your new favorite.

Why You’ll Love This Recipe

What sets this recipe apart is its simplicity and perfection. You don’t need any unusual ingredients or lengthy chilling times. Just a straightforward approach to achieving a cookie that’s doughy yet fully baked, chocolatey, and utterly delicious. Whether you’re a baking novice or a seasoned pro, this recipe promises perfect results every time.

Kitchen Equipment You’ll Need

• Electric mixer with paddle attachment
• Baking sheets
• Parchment paper or nonstick baking mats
• Measuring cups and spoons
• Wire rack
• Cookie scoop (4-ounce or 1-ounce)

Ingredients

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds bittersweet chocolate, coarsely chopped

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper or nonstick baking mats.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy.
3. Add the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. Reduce the mixer speed to low and gradually add both flours, baking powder, baking soda, salt, vanilla, and chopped chocolate. Mix until the ingredients are well combined.
5. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake the cookies until they are lightly browned but still soft—about 20 minutes for larger cookies and 15 minutes for smaller ones.
7. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.

Tips for Success

• Ensure your butter is at room temperature to achieve the perfect creamed texture with the sugars.
• Use high-quality chocolate for the best flavor.
• Measure your flour accurately to avoid overly dense cookies—fluff the flour before scooping and level with a knife.

Additional Tips and Variations

For a twist, you can add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor. If you prefer nuts, consider adding chopped pecans or walnuts to the dough for extra crunch.

Nutritional Highlights (Per Serving)

While exact values will depend on the size of your cookies, a typical serving contains approximately:

• Calories: 200-350
• Fat: 12-20g
• Carbohydrates: 20-30g
• Protein: 3-5g

Frequently Asked Questions (FAQ)

Can I freeze the dough? Yes, you can freeze the cookie dough for up to three months. Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag.

Can I use all-purpose flour instead of pastry and bread flour? While the combination of flours gives the best texture, you can substitute with all-purpose flour in a pinch. Expect a slightly different texture.

How do I store the cookies? Store in an airtight container at room temperature for up to one week for the best freshness.

Conclusion

There you have it—the ultimate chocolate chip cookie recipe that deserves a spot in your baking repertoire. I invite you to try this recipe and experience the magic for yourself. Don’t forget to share your cookie creations and any personal twists you add. Happy baking!