--- title: "Chocolate Chip Cookies Recipe" url: https://stacklist.com/card/ec859bac-ce89-43b6-9462-8ecd6f2c7a29 source_url: "https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies" stack: https://stacklist.com/stack/00ae712c-6e59-4cd5-9593-e9f349f6172e summary: "Chocolate Chip Cookies Recipe is an advanced baking guide from The New York Times that requires 24-36 hours of dough chilling for optimal texture and flavor. The recipe emphasizes quality chocolate, sea salt, and precise mixing techniques to create chewy, chocolate-rich cookies superior to the classic Toll House version." tags: "chocolate-chip-cookies, recipe, baking, dessert, new-york-times, chilling-dough, chocolate" key_entities: "Ruth Graves Wakefield (person), David Leite (person), Ryan Liebe (person), Barrett Washburne (person), The New York Times (organization), Toll House (organization), Jacques Torres Chocolate (organization), Valrhona (organization), Whole Foods (organization), chocolate-chip-cookie (concept), dough-chilling (concept)" classification: "tutorial" content_hash: "sha256:17a23d6d446953ae2b6618931000be37fa3b1342b1f71672cbbb53e94d87d143" acp_version: "0.2" token_counts_approximate: 1679 visibility: public agent_accessible: true status: "final" --- # Chocolate Chip Cookies Recipe Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. 2 : 33 Credit... The New York Times, Scott Loitsch and Vaughn Vreeland Media 1 of 2 Total Time 45 minutes, plus chilling Rating 5 (20,224) Comments Read comments You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Wirecutter have tested quite a few, and they've put together an excellent guide to the best .) — David Leite Featured in: Perfection? Hint: It’s Warm and Has a Secret Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe Log In Share this recipe Copy link Email Pinterest Facebook X WhatsApp Reddit Print this recipe Include recipe photo Print Recipe Log in or sign up to print this recipe. Advertisement Ingredients Yield: 1½ dozen 5-inch cookies 2 cups minus 2 tablespoons cake flour (8 ½ ounces) 1 ⅔ cups bread flour (8 ½ ounces) 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse sea salt, plus more for sprinkling 1 ¼ cups unsalted butter (2 ½ sticks) 1 ¼ cups light brown sugar (10 ounces) 1 cup plus 2 tablespoons granulated sugar (8 ounces) 2 large eggs 2 teaspoons natural vanilla extract 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Add ingredients to Grocery List Ingredient Substitution Guide Preparation Step 1 Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Step 2 Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. 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. Step 3 When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Step 4 Scoop 6 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin. Tip Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. Private Notes Leave a Private Comment on this recipe and see it here. Ratings 5 out of 5 20,224 user ratings Your rating 1 star 2 stars 3 stars 4 stars 5 stars Submit Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. Comments Add Comment Public Private Submit All Comments Private I think this recipe is unnecessarily fussy. The difference between the two kinds of flours is their protein content -- bread flour has 12.7% (per King Arthur Flour's website), cake flour has 9.4%, and all-purpose flour has 11.7%. The amounts of flour called for in the recipe are equal by weight, so the protein content of the combined bread and cake flours is 11.05%, which is practically the same as all-purpose flour. So I just used plain, old AP flour and the cookies turned out fine. Is this helpful? 6652 Metric Measurements 241 grams / cake flour 241 grams / bread flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse salt 284 grams / unsalted butter 284 grams / light brown sugar 227 grams / granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 680 grams / bittersweet chocolate disks (at least 60%) Sea salt Is this helpful? 4412 I learned a trick from Cooks Illustrsted that I have used for several recipes, including CC cookies. Use cold butter. Place about 2/3 of butter in a skillet, melt and then lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. Mix in sugars (1/2 Lt brown and 1/2 Dk brown), salt, eggs and vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. Then continue with recipe. Sugars develop beautifully! Is this helpful? 1918 Should the butter and eggs be room temp? Is this helpful? @Ginny Yes - room temp! This allows it to mix/cream well with the sugars. If you have patience for a fussier answer - butter is best creamed between 60 and 65 degrees F / 15 to 18 C. I learned this after letting my butter come to actual room temp too many times, which for me is usually 70 degrees F or so. By that temp, the butter is too soft to properly cream up into a fluffy mixture, which in turn will compromise the texture of your cookies. If, like me, your room temp is around 70 F, that means taking it out of the fridge a couple of hours before baking is ideal. If in doubt, you can check the temp of butter with a clean meat thermometer to know when it’s ready. And if you don’t care or don’t have the time - all cookies are good cookies! :) Is this helpful? The list of weights in grams is great, but it has the chocolate at 690 grams while the internet says 1.25 pounds is only 567 grams. Not many people complain about too much chocolate, I’m guessing. Is this helpful? Always pre scoop these cookies! Refrigerate or freeze, works great, especially in high altitude! Is this helpful? Private comments are only visible to you. Credits Adapted From Jacques Torres Recipe Tags Bake Bittersweet Chocolate Bread Flour Cake Flour Chocolate Chip Cookie Dessert Freezer Friendly Plan-Ahead Thanksgiving Log in or sign up to save this recipe.