New York Times Chocolate Chip Cookies

It’s been called the best chocolate chip cookie in the world.

Si Foster shares how to make this special treat.
New York Times Chocolate Chip Cookies
2½ sticks (1¼ cups) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups minus 2 tablespoons (8½ ounces) cake flour or (2 cups All Purpose Flour)
1⅔ cups (8½ ounces) bread flour or (1 cup Bread Flour)
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher or sea salt
1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content or bars of chocolate, roughly chopped (Trader Joe’s Pound Plus Dark Chocolate Bars)
Sea salt

1) Using a mixer fitted with paddle attachment, cream butter and white and brown sugars together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.

2) Mix in two teaspoons vanilla.

3) Add flours, baking soda, baking powder, salt and chocolate to the butter and sugar mixture in mixing bowl.

4) Turn the mixer on low. Mix just until the flour is no longer visible, about 15-20 seconds on low.

5) Using a scoop or ¼ cup measure, scoop 3½-ounce mounds of dough onto baking sheets.

6) Refrigerate for 24 to 36 hours.

7) When ready to bake, preheat oven to 350 degrees.

8) Line a baking sheet with parchment paper or a nonstick baking mat if desired. You may also bake directly on cookie sheet. Do not grease pan.

9) Sprinkle cookie dough balls lightly with sea salt and bake for about 15-18 minutes if the dough is at room temperature, 18 minutes if the dough is baked from a refrigerated state.

10) The cookies are done when the tops are golden or a crust has formed and the edges are slightly crispy. The middle of the cookie will fall after removed from oven and cooled.

11) The remaining dough may be frozen for a month or refrigerated for up to five additional days if covered tightly.

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