New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

Looking to make a batch of showstopper Chocolate Chip Cookies? Well, I hate to admit it but the famed New York Times CCC is the best of the best.

Why I love these chocolate chip cookies

I can't think of anything more American than chocolate chip cookies. So, I made a big 'ol batch for the long 4th of July weekend. Wait, let's back up a minute… just in case you're wondering, or forgot like I did, the CCC was, in fact, born in the USA. Invented by Ruth Graves Wakefield for her guests at the {wait for it} Toll House Inn in Massachusetts. Oh of course! We knew that {clearing Google search history}.

Why is this recipe such a big deal?

I could answer that question with insights on cake flour and a narrative about the magic that is salt when added to sweets. But honestly, I don't care much about those things. Not when it comes to the triple-C. For me, this rendition of the classic is a rockstar recipe because everyone in my family luuuuuves it. My husband {the traditionalist} approves of the tender middle. My dad {the dessert lover} likes the size {not small}. My brother {the gourmet} gives props to the sea salt finish. My sister {and sister-in-law} indulge in the top shelf chocolate wafers. My mom {the family cook} is just grateful that someone else is doing the baking! Everyone wins.

Oh, and as for me? I like a cookie that crumbles a bit when you snap it in half {if it's too soft I'll eat around the edges and leave the middle for the traditionalist}. I believe that the perfect chocolate chip cookie conjures up memories with a little bit of sophistication and flair. Sorry Ruth, the NYT Chocolate Chip Cookie is my go-to-CCC-du-jour. I just can't find anything wrong with it.

Tag your NYT Chocolate Chip Cookie photos with #whiskwander on Instagram!

New York Times Chocolate Chip Cookies

Makes about 2 dozen cookies


  • 8 1/2 oz cake flour

  • 8 1/2 oz bread flour

  • 1 1/4 teaspoon baking soda

  • 1 1/2 teaspoon baking powder

  • 1 1/2 teaspoon kosher salt

  • coarse sea salt

  • 1 1/4 cups unsalted butter, softened

  • 10 oz light brown sugar

  • 8 oz granulated sugar

  • 2 large free-range eggs

  • 2 teaspoons pure vanilla extract

  • 1 1/4 pounds bittersweet chocolate disks or féves, at least 60% cacao


  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.

  3. Add eggs, one at a time, mixing well after each addition, adding vanilla with the last egg. Reduce speed to low, add dry ingredients and mix until just combined.

  4. Stir in chocolate pieces by hand with a wooden spoon.

  5. Transfer dough to plastic bowl. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

  6. When ready to bake, break dough into big chunks and let soften at room temperature for 1-2 hours or until it becomes scoop-able.

  7. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

  8. Using 1 1/2 tablespoon dough scoop divide dough onto baking sheet. Sprinkle each cookie lightly with sea salt.

  9. Bake until golden brown around the edges. About 18-20 minutes (standard oven). 15-18 minutes (convection oven)

  10. Let cookies cool on baking sheets for about 10 minutes, then transfer to cooling racks to cool completely.

  11. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Source: The New York Times