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The NY Times Chocolate Chip Cookie


  • 2 1/2 sticks (1 1/4c) butter, softened
  • 1 1/4c brown sugar
  • 1c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 3/4tsp salt
  • 1 1/2tsp baking powder
  • 1 1/4tsp baking soda
  • 2c minus 2 Tbsp cake flour
  • 1 2/3c bread flour
  • 20oz (3 1/3c) semi-sweet chocolate chips


  1. In a large bowl, cream butter and sugars until light and fluffy (about 4-5 minutes). Beat in eggs, one at a time until well incorporated. Stir in vanilla.
  2. Sift in salt, baking powder, baking soda, cake flour, and bread flour. Stir until dry ingredients are well incorporated. Fold in chocolate chips.
  3. Press plastic wrap against the surface of the dough and refrigerate dough at least 24 hours (dough can remain refrigerated up to 72 hours).
  4. When ready to bake cookies, scoop golfball-sized balls of dough onto a cookie sheet lined with parchment or a silicone mat. Bake 6 cookies at a time at 350 degrees for 10-11 minutes, or until edges are golden but centers are still slightly gooey. Allow cookies to rest on the warm baking sheet about 5 minutes before moving to a cooling rack (this will allow the heat from the pan to finish cooking the centers).
  5. Makes about 3 dozen cookies.