NYT Best Chocolate Chip Cookie Recipe!

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Have you typed in “the best chocolate chip cookies” into Pinterest? I have a numerous of times. I’ve baked over 20 different chocolate chip cookie recipes from magazines, cook books, blogs, and Pinterest. They have all been alright, but nothing mouthwatering. The recipes I’ve tried have usually been too flat, too chewy, too hard, not sweet, etcA couple days ago, I finally found THE BEST RECIPE OUT THERE (and that’s an understatement). Apparently it’s a popular recipe loved by most people.

If you can make a good chocolate chip cookie, you’ll be just fine in life.

So which one is it? The famous NYT CHOCOLATE CHIP COOKIE by Jacques Torres

I baked these the other night for the maintenance men who helped Sealy and I out at midnight. In fact, I am making another batch tonight for a friend’s birthday. This recipe is so good, that I want everyone I know to try them!



Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt.



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. 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.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-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 sea 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.

Yield: 1 1/2 dozen 5-inch cookies.


  • Tara Lynn

    From one Taralynn to another ( except I’m older than dirt) I am going to try these today.

    Reply to Tara Lynn
  • BuffyDoesBroadcast

    I’m not sure why this was voted as NY Times best cookie ever. The recipe itself is very generic to literally any chocolate chip cookie recipe except for cake flour and additional salt, both ingredients I would be a little hesitant on using in my cookie. It seems like the texture would be too delicate and cakey for the traditional chewy chocolate chip cookie, but people have different tastes when it comes to this sort of thing. I would personally suggest 86ing the baking soda and using all-purpose flour to achieve this texture, but to each his own. These cookies look nice, but seem like they would be much too salty and crumbly to be worth trying. I may give the recipe a try the next time I have chocolate in the house and see how it stacks up.

    Reply to BuffyDoesBroadcast
  • Helena


    Reply to Helena
  • pickles

    these are amazing

    Reply to pickles
  • Cas

    do you use softened butter, room temp. eggs and butter?

    Reply to Cas
  • Alice

    Wow~ It look so delicious~ I’ll make it later

    Reply to Alice
  • Taylor

    Silly question- can you get bread and cake flour at the local grocery store, say Kroger? Thank you!!

    Reply to Taylor
    • Hannah

      Yes! But you do have to look pretty hard at the flour labels to make sure you’re not overlooking it!

      Reply to Hannah
  • Nattie

    This pictures with colorful texts adds more and more positivism to your website! Which program do you use to edit your photos? 😀

    Reply to Nattie
  • Erin

    The use of cake and bread flour makes all the difference in the world with cookies. Also, it is imperative to refrigerate cookie dough before baking, otherwise they will spread and won’t taste as nice. So this recipe is spot on! Even better: use a disher to scoop the cookies onto the sheet pan so you get a uniform shape when each cookie bakes.

    Reply to Erin
  • Livi

    Can’t wait to try these with some gluten free flour!

    Reply to Livi
  • Alyssa

    I make this very recipe every Christmas….it’s our favorite!!

    Reply to Alyssa
  • Joi

    These sound soo good! I have been hoping you would post this recipe since I saw the picture on Instagram 😉
    I’ll definitely be making these soon! Although I am not quite sure what bread flour is…
    Do you have any cake pops recipes? I am totally loving these right now (as you can see in my latest blog post on http://www.joiscakesandcelebrations.com) 😉

    Reply to Joi
  • Katie

    Your first ingredient is “2 cups minus 2 tablespoons”. Of what?

    Reply to Katie
    • B

      Cake Flour. It is different from all purpose flour and different from bread flour. Cake flour has a lower gluten content.

      Reply to B

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