There’s something magical about the New York Times Chocolate Chip Cookie recipe that has earned it legendary status among baking enthusiasts. These aren’t your ordinary cookies—they’re the perfect balance of crispy edges and chewy centers, with pools of melted chocolate and a subtle hint of salt that elevates them to gourmet status.
What makes these cookies special is the resting time for the dough, allowing the flavors to develop and intensify. The result is a cookie with complex caramel notes, a perfect texture, and those signature wrinkly tops that serious bakers chase. Whether you’re baking for a special occasion or simply craving the ultimate chocolate chip cookie experience, this recipe delivers bakery-quality results right from your home oven.
Why You’ll Love This
- The perfect texture combination: crispy edges with a soft, chewy center
- Sophisticated flavor profile with notes of caramel, vanilla, and sea salt
- Makes impressive, bakery-style cookies that look as good as they taste
- Dough can be made ahead and refrigerated, so you can bake fresh cookies on demand
- Simple ingredients that create extraordinary results
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3 ounces semi-sweet chocolate chips (plus more for garnish)
- 3 ounces semi-sweet chocolate chunks (plus more for garnish)
- 2 ounces dark chocolate, grated
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, combine the melted and cooled butter with both brown and granulated sugars. Mix until the sugar dissolves. Add the egg and vanilla extract, mixing at low speed just until combined.
- At low speed, slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chocolate chips, chunks, and grated dark chocolate, mixing for just a few seconds until evenly distributed throughout the dough.
- Cover the dough and refrigerate for at least 1 hour. This helps the flavors meld and prevents the cookies from spreading too much during baking.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, leaving at least 2 inches between each cookie. Press additional chocolate chips onto the tops and sides of each dough ball for a more attractive finished cookie.
- Bake for 8-10 minutes, until just barely golden on the bottom and edges. The centers will look underbaked and very soft – this is correct and will give you the perfect texture.
- Allow the cookies to cool on the baking sheet for 10 minutes. During this time, they will firm up on the outside and slightly deflate. Then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Tips & Variations
- For the best flavor development, don’t skip the resting time in the refrigerator—this is what makes these cookies special!
- Try using a mix of chocolate varieties (milk, dark, and semi-sweet) for more complex flavor.
- Add ½ cup of toasted walnuts or pecans for extra texture and nutty flavor.
- For a more dramatic appearance, press a few extra chocolate chunks on top of each dough ball before baking.
- If you prefer thinner, crispier cookies, gently flatten the dough balls before baking.
- The dough freezes beautifully—portion into balls before freezing, then bake straight from frozen (adding 2-3 minutes to the baking time).
Serving Suggestions
These cookies are absolutely perfect when served slightly warm, when the chocolate is still melty. Pair them with a cold glass of milk for the classic experience, or elevate your dessert by serving them alongside a scoop of vanilla ice cream for an indulgent cookie à la mode.
For a coffee shop experience at home, enjoy with a cappuccino or latte. The slight bitterness of the coffee beautifully complements the sweet, complex flavors of the cookies.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For that fresh-baked experience anytime, freeze portioned dough balls for up to 3 months.
- The cookies are done when the edges are set but the centers still look slightly underbaked—they’ll continue cooking on the hot baking sheet.
- Bringing the dough to room temperature for 15-20 minutes before baking helps achieve those beautiful crinkly tops.
FAQs
Can I bake these cookies without chilling the dough?
While you technically can, the 24-hour rest is what gives these cookies their signature flavor and texture. Without it, they’ll spread more and lack the complex caramel notes.
Why are my cookies too flat?
This could be due to butter that’s too warm or not enough flour. Make sure your dough is properly chilled before baking and your flour is measured correctly.
Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe by about ¼ teaspoon. The flaky sea salt on top should still be used for that perfect sweet-salty finish.
What makes these different from regular chocolate chip cookies?
The extended resting time, higher ratio of brown to white sugar, and specific baking technique create cookies with a more complex flavor profile and perfect texture contrast between crisp edges and chewy centers.
[recipe_card]
