Sea Salt Chocolate Chip Cookies Nytimes – My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I have yet to try a better cookie!
Cheesecake is pretty high on the list, as is my homemade lasagna, but these chocolate chip cookies are probably No. 1.
Sea Salt Chocolate Chip Cookies Nytimes
In my opinion, they are second to none. I have placed these cookies with local bakeries and honestly, I have not found a better chocolate chip cookie.
Salted Chocolate Chunk Cookies
In fact, I love them so much, they’re the only base recipe I use. If I feel like something other than chocolate chips, I’ll throw in a few toppings to change it up a bit.
I’ve also made caramel coconut chocolate chip cookies, chocolate s’mores cookies, salted caramel chocolate chip cookies, dark chocolate pecan chip cookies, and a pistachio-pomegranate version.
While I have a handful of recipes — like Doctored Cake Mix and Easy Crockpot Pulled Pork — that I repeat in my kitchen, I don’t repeat recipes often.
But sometimes a recipe is so unbelievably good that I can’t help but make it again and again. As you can already guess from my ode to them, these New York Times Chocolate Chip Cookies definitely fit into that category.
Ritz Carlton Chocolate Chip Cookies
Now, this recipe for my favorite chocolate chip cookies is not new. They took the blogging world by storm a few years ago. As soon as I tried them, my idea of chocolate chip cookie perfection changed forever.
The New York Times chocolate chip cookie recipe is definitely a little different than most of us.
This definitely requires planning ahead because the ingredients list calls for bread and cake flour and they need 24 hours to chill, but trust me, it’s so worth it!
I’m sure the flour mixture and long marinating time had something to do with the wonderful texture of these cookies.
David Leite’s Chocolate Chip Cookies
They are big, dense, chocolatey and perfectly chewy. It’s honest to goodness and hands down the best chocolate chip cookies I’ve ever tasted.
Their size is just enough to intrigue people, and after one bite you’ll see pure joy spread across people’s faces and they’ll be asking for your recipe.
This is a recipe that I don’t recommend mixing up the first time you try it. Don’t be tempted to throw in anything fancy (except good chocolate), just leave the recipe as it was the first time and I promise you will fall in love with them.
The dough for these New York Times chocolate chip cookies is super easy to make, except for using two different types of flour instead of just one.
Ny Times Best Chocolate Chip Cookies
Once the dough is formed, wrap it in plastic wrap and refrigerate for at least 24 hours or up to 72 hours. And yes, it is mandatory! I tried to bake these cookies before the 24 hour mark and they were not so good.
If you want to freeze the cookie dough, you can do so now or bake the cookies.
Place golf ball-sized mounds of dough on the prepared baking sheet. Since the cookies are very large, fit only 6 cookies per baking sheet.
If you like, you can sprinkle some sea salt on the dough balls before baking. I don’t always do this, but it adds a really nice flavor to good chocolate.
Dark Chocolate Chip Sea Salt Cookies
One of the great things about this recipe is that the dough keeps in the fridge for up to 72 hours, so if you want to make your cookies fresh out of the oven you can bake a few cookies each day.
Although I doubt the dough will last very long after you try your first New York Times Chocolate Chip Cookie! At least in our house this never happens.
Amount Per Serving Calories 188 Total Fat 3g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 21mg Sodium 348mg Carbohydrates 34g Fiber 5g Sugar 14g Protein 6g
Thanks so much for sharing! I have to ask though; I noticed that your flour ounce measurement is different than what I saw in the NYT recipe – both say 8.5 ounces, yet the listed volume matches. Have you noticed that the measurements are different or have changed for some reason?
Sourdough Chocolate Chip Cookie — The Boy Who Bakes
@Jamie, thanks for clarifying! I made this recipe according to your gram measurements and it was phenomenal. My new recipe! I am already thinking about supporting options. Before chilling, I rolled the dough into logs (4 logs per batch). This made it easy to refrigerate for resting and very easy to cut into slabs for baking. This recipe is pretty big, so next time I might put a roll or two in the freezer for late night savings 😛
Hi Heidi, I actually deleted the ounce measurement to grams which I think is a bit better and more accurate. The wheat measure worked, but it didn’t quite match the volume even when you factored in the different methods of measuring flour. Happy baking! Jamie
I refrigerated the cookie dough for about 24 hours and the dough was so hard that I couldn’t get the cookies out. How long should I leave the dough to soften?
Hi Diana – I usually leave it on for about 30 minutes, but sometimes in the winter it needs to sit for about 45-60 minutes. It just depends on how cold your house is. Hope this helps! Happy Baking – Jamie
Four Thick & Chunky Chocolate Chip Cookies
Got suggestions for things to do at altitude? Without changing the recipe, the cookies are very crunchy. I increased the brown sugar to 9 ounces and the sugar to 8 ounces and added a tablespoon of water. The result is a moist doughy cookie.
I made them at low altitude and they were amazing. Now I’m at 7,000 feet and they don’t work.
Hi Dave, I don’t have much experience with high altitude cooking but I was hoping someone else could help. Happy baking! Jamie
I have been baking them for years to rave reviews. Before baking, remove the dough from the refrigerator long enough to come to room temperature for easy scooping, or refrigerate for 24 to 72 hours before forming into balls. Then you will have no problem with cooking time. Also, I make them in the 2 oz – 2 1/2 size and they are the perfect size, but not too big.
New York Times Chocolate Chip Cookie
I’m so glad you enjoyed this recipe, Alma! Thanks so much for stopping by and sharing your feedback. Happy baking! Jamie
I have tried these cookies and the texture is great but they are too sweet in my house…any tips on how to cut back on the sugar?
Hi – I haven’t done this configuration so I can’t tell you what you should do. Maybe someone else has tried this and can help. -Jamie This is my favorite cookie recipe. You see, this recipe has a cult following. In 2008 my friend David Leit of Leit’s Culinaria. The New York Times wrote this wonderful piece about the history of this most famous cookie. In the article, David provides a recipe that he adapted from Jacques Torres. I must say that I have made this recipe at least 50 times and it always turns out great. Whenever I give these cookies away, people always ask for the recipe! They are suitable for special occasions, good luck and also help calm those who are going through stress.
I was a little intimidated when I first read the recipe. There are two types of flour! GASP! Also, you need to rest the dough for 12-24 hours! My land! Now that I’m a pro at this dough, I have to tell you that it’s worth the second time I was worried about the ingredients or the resting period. Once you get it down to a science, you’ll be making dough in your sleep.
Ny Times Perfect Chocolate Chip Cookie: What’s Your Verdict?
Sometimes I leave out the sea salt topping. Some people don’t like it, but I adore it. Sometimes I use different types of chips depending on what I’m baking the cookies for. If I know someone likes sweet chocolate, I won’t use extra dark chunks/chunks. I like to use Jacques Torres or Valhona fieves, but sometimes I use Whole Foods or Trader Joe’s coarse chips.
Oh, I almost forgot one of my favorite parts of this recipe! The dough sets perfectly! I weigh the portions, place them on a cookie sheet, cover with plastic wrap and refrigerate until very hard. Then I transfer them to a ziplock bag. Whenever I have a cookie craving, I take a few balls of dough out of the freezer and let them thaw a bit, then bake them!
Are you ready to pick up your chocolate bar?