best chocolate chip cookies ever

  • Best Chocolate Chip Cookies Ever recipe you don’t want to miss these!

    NYT chocolate chip cookies

    I’ve been dying to share these cookies with you. I made these last week when I was craving a really good chocolate chip cookie. No more looking, guys. I have found the “really good chocolate chip cookies” that I was longing for — and maybe the one you’ve been longing for too!

    new york times chocolate chip cookies

    The process and ingredients, I believe are what makes the cookies the way they are. Actually, I know it’s the process and the ingredients. Jacques Torres, the creator of these cookies for New York Times, tweeted me on January 12th and said that it was the “at least overnight!” process. They’re so soft and so perfect. Forget any other chocolate chip cookie you’ve ever had. You NEED to make these yourself.

    new york times chocolate chip cookies

    Just look at that cookie. I wanted to dunk that entire cookie in the milk.

    I made a bold statement with the title of this entry but I’m not alone. New York Times declared these the best chocolate chip cookies you’ll ever have. A lot of other bloggers that I’ve seen make this have said the same thing. After all these raving reviews from food bloggers and New York Times, you start to wonder yourself how perfect and awesome a chocolate chip cookie can be. Uh, seriously. Please don’t wonder. Just believe. They are seriously THE BEST chocolate chip cookies I’ve ever had. Jason, all my friends, my coworkers, everyone all said that they were “omg, wow, phenomenal” and literally could not stop eating them. Still don’t believe me? Hit up your BFF Google and you’ll see..

    They’re so soft and they have the perfect texture. The chocolate chips stay melted and are liquidy when you take a bite, even after a day or two, the chocolate chips won’t harden up completely and stay a little wet. They stay perfectly moist and the cookie is also very dense. After one or two, you will be perfectly content. I actually was content with one and a big glass of milk to wash it down. There is also a salty aftertaste. Right after you finish swallowing your bite, you have a salty taste in your mouth. I absolutely love that this cookie has that!

    Like I had previously stated before, it’s the process and the ingredients. You don’t use regular all purpose flour with these. You use a combination of cake flour and bread flour. You also don’t bake these right away. You have to wait at least 24 hours before you can put them on a baking sheet and pop them in an oven. TRUST ME when I say, “good things comes to those who wait.” You can’t rush these babies. You have to be ever-so patient. It’s the overnight process that makes the magic happen. It works and I’m a firm believer of this after having these cookies!

    Now, go make yourself a batch & never look at chocolate chip cookies the same, ever again :)

    best chocolate chip cookies ever

    the time and effort it takes to make these chocolate chip cookies will be WELL worth it!
    Prep Time: 1 d
    Cook Time: 20 mins
    Total Time: 1 d 20 mins
    Servings: 2 dozen
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    Ingredients

    • 2 cups minus 2 tbsp. cake flour
    • 1 2/3 cup bread flour
    • 1 1/4 tsp baking soda
    • 1 1/2 tsp baking powder
    • 1 1/2 tsp coarse salt
    • 2 1/2 sticks unsalted butter, room temperature
    • 1 1/4 cups light brown sugar
    • 1 cup plus 2 tbsp. granulated sugar
    • 2 large eggs
    • 2 tsp pure vanilla extract
    • 3 cups bittersweet chocolate or dark chocolate chips
    • Sea salt *see note below

    Instructions

    • In a large bowl, sift together flours, baking soda, baking powder and salt. Set aside.
    • Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars until very light, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla and mix until vanilla is gone. Reduce the speed to low and slowly add the dry ingredients and mix until just combined. About 10-15 seconds. Drop in chocolate pieces and incorporate them without breaking them. You might need to take the bowl off the stand and just fold it in by hand (which is what I did).
    • Take large piece of plastic wrap and lay it on the counter top. Put the dough on top and wrap the dough up in the plastic wrap.
    • Refrigerate for 24 to 36 hours.
    • When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
    • Using your hands, break off the dough (it'll be kinda hard) into pieces to roll into golf-sized balls. Place them two inches apart on the baking sheet. If you're using sea salt, sprinkle lightly on top.
    • Bake the cookies for 18-20 minutes or until golden brown but still soft. Transfer the sheets to a wire rack to cool for 10 minutes then slip the cookies to another rack to cool a bit more. *See notes
    • Repeat with remaining dough or you can reserve the remaining dough by freezing it.

    Notes

    I didn't sprinkle my cookies with sea salt. I actually found that the cookie itself has a salty aftertaste without the sea salt. I didn't discover this prior to deciding not to add sea salt to my cookies, this was discovered afterwards, but I just wanted to give fair warning in case you do want to add sea salt on top. It might be saltier than you expect a cookie to be. However, I do not know. I loved my cookie the way it was. The salty aftertaste was awesome. In step number 7, I did not transfer sheets to wire racks and then to another wire rack. Those were in the original instructions that I decided to keep in there. I just kept my cookies on the baking sheets after they came out of the oven for 5 minutes and then transferred them to wire racks to cool completely. They turned out fine.
    Source: The New York Times

     

  • 27 Comments
    Julie Wampler of Table for Two
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    Comments

  • Kathryn says:

    I’ve seen a lot of hype about this recipe and I don’t know if it can live up to that – there’s only one way to find out!! Great pictures!

  • Rachel @ Not Rachael Ray says:

    Great photos! Definitely craving chocolate chip cookies now :)

  • Rachel @ Baked by Rachel says:

    These look pretty incredible!

  • Janet says:

    those seriously look like the most perfect cookies – yum!

  • Carrie says:

    I have seriously been dying to make these for months!! I need jump on this recipe asap!

  • Gina @ Running to the Kitchen says:

    Ok, these look amazing but a 24 hr wait time might just kill me. That, or there’d be no dough left to bake the next day after multiple trips to the fridge ;)

  • amy @ fearless homemaker says:

    these look awesome! i’ll definitely be giving ’em a try soon. =)

  • Maria says:

    We love these cookies!

  • Lauren at Keep It Sweet says:

    They do look fabulous and great photos with your new camera!!!

  • Mai Nguyen says:

    Adding these to my must try list!

  • Cassie @ Bake Your Day says:

    They do look so fluffy and soft. I love trying new chocolate chip cookie recipes!

  • Julia says:

    I love when chocolate chip cookies have a slightly salty aftertaste! I need to try these, AND sprinkle them with the sea salt.

  • Katie {Epicurean Mom Blog} says:

    I agree, I love a slightly salty cookie!! It compliments the sweetness! Love this recipe :)

  • claire @ the realistic nutritionist says:

    These absolutely look like the best cookies EVER. I have to try them :)

  • shutterbug says:

    they do sound like the best chocolate chip cookies!

  • Skye @ Skye Loves... says:

    Looks like I will have to throw my new year’s resolutions to the wind and give these a try…who could possibly resist the best chocolate chip cookies ever…

  • Leah | So, How's It Taste? says:

    There are so many bloggers that have done this recipe and swear by them. I’m just going to have to make them! I don’t get the sitting for 24 hours though. Maybe I’ll do a test and bake a few right away and let the others sit. Eating chocolate chip cookies as a science experiment? Life is so. terribly. hard. :)

  • Alexis @ There She Goes says:

    yup…these look pretty perfect

  • amanda @ fake ginger says:

    Gah, if I had cake and bread flour I would be making the dough tonight! They look like perfection!

  • Ashley says:

    I have been on the hunt for the perfect chocolate chip cookie for years. I dated a guy whose mom owned a bakery and had the most amazing chocolate chip cookies EVER, and I’ve never quite been able to recreate it. Those browned butter ones that were circulating awhile ago didn’t even come close. These might be it, though, and your photos have definitely inspired me to give ’em a whirl!

  • Averie @ Love Veggies and Yoga says:

    girl these look amazing! and I saw them on pg 1 of the FG most Favorited of the past 7 days…congrats :)

    I have tried the cooks illustrated recipe w/ melted butter and an egg + yolk, but never the NYT recipe. Must make them!

    I’m posting cookies tomorrow that my hubs deemed the best ever…next up will be NYT recipe.

  • Mercedes says:

    I love to see other people’s favorite chocolate chip cookie recipes! This one looks amazing-thick and chewy just the way I like them!

  • Jeremy says:

    I just made these and I can’t argue they are amazing!! I did not salt before baking, only advice I have is make sure you make your dough balls golf ball size or the cookies will come out flat golf ball size is perfect. Second bit of advice only make them when you’re having company or you may end up a little fatter…..!

  • Sarah says:

    18 minutes? That sounds like a long time. Is that because they are coming out of the fridge?

  • Joyce says:

    Your cookies look fantastically yummy,can I have the receipes pls

    • Julie says:

      Hi, please see the recipe under the photos.

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