New York Times Chocolate Chips Cookies {from Jacques Torres}

I’ve been wanting to make the New York Times Chocolate Chip Cookies since 2008 and finally got around to it. Better late than never.

The Times recipe is adapted from Jacques Torres and some people refer to these cookies as ‘The Jacques Torres Recipe’ instead of the New York Times Recipe. Whatever title it’s given, the recipe has been discussed, dissected, and now I’m tossing my thoughts into the ring, too.

The recipe is full of nuances and uniquities, making it unlike any other chocolate chip cookie recipe I’ve tried. The full recipe yields 18 five-inch diameter cookies that use a whopping 3.5 ounces of raw dough each. That’s two to three times the size of most homemade cookies and puts these squarely into the jumbo-bakery-sized cookie realm. We didn’t need 18 whoppers all at once, fearing they would go stale before we’d eat them all, and so I halved the recipe, yielding nine jumbo cookies and one slightly smaller cookie. You could likely make the full batch of dough and either freeze the pre-baked balls of dough or freeze the finished cookies. I’m sure either freeze similarly well to other doughs or finished cookies if you prefer to make the full batch.

Halving the recipe was a good choice because the cookies are great on baking day as expected, but by the second day they were so-so, and what lingered into the third day was not my kind of cookie. They were hard, dry, and a bit crumbly. Some people expect that cookies just don’t hold up into the second and third day, but I am used to the Cooks Illustrated Thick And Chewy Recipe and various deviations I’ve created with it over the years. Those cookies do stay soft for days, thanks to a higher ratio of brown to granulated sugar. Because brown sugar absorbs atmospheric moisture, the cookies, paradoxically, get softer rather than dry out, as time passes.

The NYT recipe is unique in that it calls for two types of flour, bread flour and cake flour. Bread flour has a higher protein level than other flour, about 12.7% protein, which is a couple points higher than all-purpose flour, which is usually in the 1o- to 11.7-percent range, depending on the brand. The higher the protein level,  the more gluten that’s present, the stronger the rise, and also the chewier the resulting item. Bread flour creates chewiness in bread, and as I’ve discovered it does the same for cookies and I loved the resulting extra chewy effect.

Cake flour is on the opposite side of the spectrum. Soft, downy, light, and airy. It’s what angel food cakes and tender-crumbed birthday cakes are made from and although it’s great in cake, it’s typically not used for cookies because it’s too soft and cookies baked with it won’t have good structure. However, because it’s paired in conjunction with the big strongman known as bread flour, the two balance each other.

The downside of using cake flour is that it has a powerful aroma and smells strongly of a box of cake mix. I love the scent of cake mix, and the smell of birthday cake or Funfetti cake, but not inside my chocolate chip cookies. I have a very keen sense of smell and with every bite of chocolate chip cookie, it felt like I was simultaneously eating a white graduation party sheetcake or birthday cake and I did not care for this.

An additional consideration is that the average person may not keep both bread and cake flour on hand. I do, so not a biggie for me, but a consideration nonetheless if you have to purchase two bags of flour just to make cookies. However, buy the bread flour anyway because I have lots of bread recipes coming and you’ll need it.

The next consideration is that using a digital food scale is nearly mandatory for these cookies. Many grocery stores sell them in the baking supplies aisle near the flour and sugar and if you order online, you can find deals. I use the EatSmart Precision Pro Digital Kitchen Scale in red. It’s $25, I’ve had it for years,it’s not super fancy, but it gets the job done. I don’t bake by weight as much as smart people in other countries tend to do, but when I do, I’m reminded that I need to do it more often because it makes things so much easier, faster, and more accurate.

For example, bread flour is heavy and dense, and cake flour is light and airy. If measuring by volume in traditional measuring cups, ‘1 cup flour’ can be an inconsistent measurement, whereas measuring by weight on a scale is absolute. The scale also made halving the recipe a breeze. Halving numbers in ounces is much easier than trying to halve fractions and when I have cookie dough on the brain, I’d rather not try to halve fractions in my head with my stand mixer whipping and flour flying.

Additionally, there is no way I could have accurately guessed what a 3.5-ounce mound of dough looked like without using a scale. It’s much more dough than I would have guesstimated, and without a scale, I would have grossly under-estimated it.

The next nuance is that the dough must be chilled for at least 24 to 36 hours before baking. If you are in a must-have-cookies-now mood, these are not the cookies for you as they do require at least a day’s worth of advance planning. The chilled dough may be used in batches, and can be refrigerated for up to 72 hours. In general, chilling cookie dough not only results in cookies that spread less when baked and that stay puffier, but in the case of these cookies, it’s been suggested this waiting period allows the flavors and flours to meld. Since I always chill my dough before baking cookies, sometimes up to four days beforehand, the chilling and waiting period was nothing out of the ordinary for me.

I actually find it easier to make cookie dough one day, store dough balls in the fridge in a little container, and bake them just before I want fresh and hot cookies. Sometimes I bake two balls of dough at a time because nothing beast a just-baked cookie. If within four days or so I haven’t baked off the dough, I toss it into a labeled ziplock and freeze it. When you’re ready to bake the frozen dough, you don’t even need to thaw it and I find baking for an additional minute or two is all that’s necessary.

The recipe also calls for specialty chocolate; chocolate disks which are sold at Jacques Torres Chocolate, and Valrhona fèves, which are oval-shaped chocolate pieces, sold at Whole Foods. I cannot afford to use high end chocolate in cookies, especially in ones I wasn’t sure I’d love. Instead I used my trusty Trader Joe’s semi-sweet chocolate chips and they were more than fine. Whatever kind of chocolate you use, you’ll need lots of it. Halving the recipe required 10 ounces of chocolate and so for a yield of nine cookies in the half batch, that’s over one ounce of chocolate per cookie. A standard bag of chocolate chips usually has ten to twelve ounces of chips in it; so for nine cookies, essentially a whole bag of chocolate chips is needed.

When mixing the chips into the dough, it almost felt like the dough couldn’t possibly hold one more chip and I learned by making this recipe that I can stuff more chocolate into other cookie doughs I make; it will all magically hold somehow. I loved that the cookies were bursting with chocolate chips and were intensely chocolaty. The one ounce-plus of chocolate per cookie is like eating a little chocolate candy bar baked within a cookie. Rich much?

When it came time to bake, almost two full days after mixing the dough, 44 hours to be exact, I weighed the dough balls to ensure I was doing everything as prescribed, down to the tenth-of-an-ounce.

The dough for one NYT cookie is like three of my normal cookies rolled into one massive hunk. Below are three one-ounce mounds that I smooshed together to create one bowling ball of dough. Well, baseball at least. The theoretical advantage to baking cookies this big is that the edges should bake up chewy, while the centers should stay soft. In reality, this theory did not work well with these cookies so I was very skeptical that the baseballs would give me the chewy-yet-soft results I wanted, but they delivered.

I learned something very valuable by making this recipe and if for no other reason than this discovery, I am glad I made these cookies. Since making the NYT cookies, I’ve tried making other types of cookies using two to 2.25-ounces of dough and realize I like them better than my typical one- to 1.25-ounce cookies. Sometimes bigger is better, to a point. I like cookies in the two-ounce range or slightly over, but 3.5 is just too big for a snack for me and is more like a meal, via one cookie.

I did not sprinkle sea salt on them before baking, a personal choice in the interest of taste-testing comparison. I wanted ‘classic’ chocolate chip cookies like I grew up with and since my mom and Grandma never baked cookies with sea salt, I omitted it here.

The recipe indicates to bake the cookies for 18 to 20 minutes at 350F. Because they’re huge, they need more time to bake than typical cookies. I baked the cookies one tray at a time because I have one ‘perfect’ rack in my oven and took no chances with these 44-hours-in-the-making bundles of joy. I baked the first batch of six cookies for 18 minutes and the second batch of four cookies for 16 1/2 minutes. I strongly preferred the 16 1/2-minute cookies and in my oven, baking for 20 minutes according to the recipe, would have ruined them. At 18 minutes, the edges were browned and the tops were on the glossy side; at 16.5 minutes the edges were slightly less browned and the tops were glossier, but still set. I allowed the cookies to cool on the baking tray for 10 minutes, then I placed them on a wire rack. They firmed up very dramatically during the ten minutes and by the time I transferred them to the rack, they had essentially finished cooling.

In any recipe, I tend to use the lower end of listed ranges and treat them as guidelines, not absolutes. Let common sense and your personal taste preferences be your guides when you deem something done. I frequently calibrate and test my oven temperature, and know that it’s functioning up to par. However, I believe baking times in many recipes are too lengthy to create soft and chewy cookies. I prefer Mrs. Field’s style cookies, very ooey and gooey, and overbaking is not the way to my heart. With most any cookie recipe, if you wait to pull them from the oven until they look done, most of the time as they cool, they will set up firmer and crispier than ultimately desired. These were just on the edge of that cliff and in my oven, 16 1/2 minutes (below) would be the max for future batches.

I wanted to love-love-love these cookies and wanted them to be the last cookie recipe I ever needed. I wanted to give them an A+ and if I was going by looks alone, they look exactly like a cookie ‘should’ look to me, and for appearance they get an A+. But we all know life, and cookies, is about more than just looks.

On baking day, for taste, I give them an A+. Fresh and hot out of the oven, they were simply stunning. Then again, most cookies are. In terms of texture, they center is tender and the edges are very chewy. If you like a chewy, sturdy, firm cookie that you really have to use your jaw to cut through, you will love these. They are the opposite of these, which melt in your mouth. There is nothing soft and airy about them, thanks in large part to the bread flour.

My major complaint is that the cookies didn’t age well and by the second and third day they became far too dry, hard, and crumbly for my preference. Especially considering the NYT cookies are so big, and because no one can realistically pound down an entire batch on the first day (holiday parties and feeding football teams not withstanding), I expect the leftovers to hold up for at least 48 to 72 hours. This lack of shelf life is was disappointing and the Cooks Illustrated recipe wins by a long shot here.

The other major issue is that the taste of the cake flour was unpleasantly discernible. I love cake and I love cookies, but not a cake within a cookie when I just want a good, classic, chocolate chip cookie. I do have a sensitive palate and keen sense of taste and smell, and I think things like this may be magnified for me, but even Scott who isn’t a supertaster and normally doesn’t know his zucchini flecks from his chocolate chips, asked me why the cookies smelled and tasted a little bit like birthday cake. Ahem.

Overall, the cookies fall in the B+ to A- range for me. I recommend trying them because you may absolutely love them as millions do and they may become your A+ never-need-another-recipe chocolate chip cookie recipe. Don’t be dissuaded by the two flours, the extended chilling time, or any trepidations in my review. I am simply being very cautious about proclaiming them as the ‘best cookies ever’ because as a food blogger who bakes hundreds of batches of cookies every year, I am judicious and on the tentative side when handing out those solid A ratings. I don’t want every single cookie I make to be ‘the best cookie ever that will change your life’ as I see happen so frequently on blogs.

And on baking day, these were the best and who cares if it was short-lived. That means you’ll just have to eat your way through a batch of these cookies, quickly. There are far worse things.

New York Times Chocolate Chips Cookies {from Jacques Torres} - Soft & chewy chocolate chip cookies based on the very popular recipe. Is it worth the hype? I shared my thoughts about if they're the best-ever chocolate chip cookies or not...

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New York Times Chocolate Chips Cookies {from Jacques Torres}

The cookies are unique in that both bread flour and cake flour are used in the dough; the bread flour gives incredible chewiness and the cake flour keeps them light. The dough must be chilled for at least 24 hours, up to 72 hours, before baking the cookies. Although the active work time with these cookies is no more any other chocolate chip cookie recipe, be sure to budget in for the waiting period. They're jumbo, big bakery-style cookies, just like you'd find at your favorite coffee shop with extra chewy edges and soft centers and I halved the recipe as it's written below; see followup notes under the recipe.

Yield: 18 XL 5-inch cookies

Prep Time: 20 minutes

Cook Time: about 16 to 20 minutes

Total Time: 24+ hours, for dough chilling

Ingredients:

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons baking soda

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 vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (chocolate disks available from Jacques Torres or Valrhona fèves, oval-shaped chocolate pieces, are available at Whole Foods; I used Trader Joe's semi-sweet chocolate chips)

sea salt, for sprinkling over cookie dough prior to baking

Directions:

  1. Sift flours, baking powder, baking soda, 1 1/2 teaspoons sea salt into a large bowl; set aside.
  2. Using a mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds (I did about 20 to 30 seconds).
  6. Drop chocolate pieces in and incorporate them without breaking them.
  7. Press plastic wrap against dough (or place dough in an airtight container) and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours (I baked mine just shy of two days later, at 44 hours)
  8. When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  9. Scoop six 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.
  10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. (I baked first batch of 6 cookies for 18 minutes, and baked second batch of 4 cookies for 16 1/2 minutes; I prefer the 16 1/2 minute cookies). Transfer baking mat or parchment paper 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.

Recipe from the New York Times, adapted from Jacques Torres

I made a half-batch of what is written above and this was plenty. Although the full batch 'only' yields 18 cookies, they are jumbo cookies and 9 jumbo cookies was all we needed at one time before they would go stale. The pre-baked dough or finished cookies will likely freeze as well as other types of dough or cookies if you prefer to make the full batch.

I highly recommend using a digital food scale for this recipe. Because bread flour is so heavy and dense, compared to light and airy cake flour, measuring by volume in measuring cups, i.e. '1 cup flour' can yield very inconsistent results; whereas measuring by weight on a scale is absolute. The scale also made halving the recipe a breeze; halving round numbers in ounces is much easier than trying to halve fractions. The cookies need to be baked in 3.5-ounce balls and there is no way I could have guessed this accurately without using scale.

Although the recipe calls for specialty chocolate, the Trader Joe's semi-sweet chocolate chips I used were more than fine. I did not include a sea salt sprinkle.

I baked the cookies one tray at a time because I have one 'perfect' shelf in my oven and wanted to use just that shelf. I baked the first batch of 6 cookies (all cookies were 3.5 ounces) for 18 minutes, and baked the second batch of 4 cookies (3 cookies were 3.5 ounces and 1 cookie was 2.5 ounces) for 16 1/2 minutes. I prefer the 16 1/2 minute cookies and in my oven, 20 minutes would have ruined the cookies. At 18 minutes, the edges were browned and the tops were on the glossy and opaque side; at 16.5 minutes the edges were slightly less browned and the tops were more glossy but still set. With cookies, if you wait to pull them until they look done, most times as they cool, they will set up too hard.

Related Recipes

My favorite chocolate chip cookie recipe is the Chocolate Chip and Chunk Cookies. I’ve adapted that recipe to include M&Ms CookiesSoft and Chewy Smores CookiesSnickers CookiesTwix Bar Chocolate Chip Cookies, and many more.

Peanut Butter Oatmeal White Chocolate Chip Cookies – The cookies call for melted butter, and no mixer is required. The higher ratio of brown to granulated sugar keeps them just as soft on day 4 as on day 1. Of all the cookie recipes on my site, people write to me the most frequently about these telling me they made them and really enjoyed them

Chocolate Chip Peanut Butter Oatmeal Cookies – This is essentially the chocolate chip version of the cookie above. The dough base is slightly different, but very similar. I love either version depending on my mood whether I want white or semi-sweet chocolate chips

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – This is a play on the cookie above and combines three of my favorite cookies into one – chocolate chip, peanut butter, and oatmeal. The edges bake up crispy and chewy, and sweetened condensed milk is baked into the cookie, keeping the interior a literal hot, sweet, and gooey mess

Peanut Butter Chocolate Chunk Cookies (gluten-free) – Favorite Peanut Butter Cookie Recipe – NO Butter, Flour, or White Sugar Used in these soft cookies

Peanut Butter Chocolate Chunk Cookies averiecooks.com

Have you ever tried the New York Times Chocolate Chip Cookie recipe? Are you tempted to try it?

What’s your favorite recipe for chocolate chip cookies?

If you have a favorite recipe for chocolate chip cookies, please link it up and tell me why you love it so much. I want to find those buried gems.

My favorite chocolate chip cookie recipe to date is the Cooks Illustrated Thick and Chewy Chocolate Chip Cookie recipe (with photo tutorial) on their site. Ironically, I have never blogged about that recipe. These are the closest.

Until very recently, I didn’t realize there are actually two Cooks Illustrated Chocolate Chip Cookie recipes; the Thick and Chewy, and their newer Perfect Chocolate Chip Cookie recipe. That recipe differs from the Thick and Chewy in that browned butter is used, slightly less overall sugar is used while maintaining a higher brown to granulated sugar ratio, and slightly less flour is used, creating a slightly smaller batch size.

What I enjoy about the Cooks Illustrated recipes are that the butter is melted rather than creamed and so theoretically I don’t have to dirty my mixer to mix the ingredients. However, if I have time, I do get better results when I cream, rather than melt, the butter. And although their recipes don’t call specifically for chilling the dough in advance, I always do; it’s habit and I get better results. The cookies are just the right thickness, the edges are chewy and the centers stay soft. Making them also feels more fun, with less scientific precision required.

However, I have recently been testing some other chocolate chip cookie recipes, and creating some other dough hybrids, and the more cookies I make, the less certain I am of my favorites anymore.

   

165 Responses to “New York Times Chocolate Chips Cookies {from Jacques Torres}”

  1. #
    51
    Ala — November 6, 2012 at 4:58 pm

    I’m so glad you worked your way through these–I, too, like so many in the big wide food blog ether, have this recipe bookmarked, but the ingredients that don’t have shelf space in my cabinet have kept me from trying it out. How did you finally work up the motivation to bake these? Any cookie that needs more than an hour from the bowl to my mouth needs some convincing!

    Reply

    • Averie @ Averie Cooks replied: — November 6th, 2012 at 5:05 pm

      a bucket-list recipe of sorts – now I can check it off my list!

      Reply

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    kaity @ kaityscooking — November 6, 2012 at 5:18 pm

    those are some BIG cookies but sosoo good lookin! but those measuring and stuff looks like to much work to me i like your pb cookies enough and there so easy to make ill stick to them haha but def gotta try this recipe one day to try it out!

    Reply

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    Jen @ Savory Simple — November 6, 2012 at 5:26 pm

    heavenly!

    Reply

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    Loretta | A Finn In The Kitchen — November 6, 2012 at 7:33 pm

    I love your cookie-freezing tip! My biggest problem is always trying to eat them before they go bad. I usually freeze them already baked, but your way is much better.

    Thanks for the extensive review!

    Reply

    • Averie @ Averie Cooks replied: — November 6th, 2012 at 7:56 pm

      You can almost always leave raw, unbaked dough in the fridge for 4-5 days. Then after that, freeze the raw unbaked balls in a ziplock or tupperware in the freezer and pull the little rocks out and bake them off as desired… super simple!

      Reply

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    Chung-Ah | Damn Delicious — November 7, 2012 at 1:40 am

    I’ve been wanting to make this recipe for a long time too! Not since 2008 but maybe for at least a year. It does look a bit high-maintenance but it seems very worth it!

    Reply

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    Angela @ AnotherBitePlease — November 7, 2012 at 5:53 pm

    i’ve heard about these cookies! I just love how you are a WEALTH of information… I always learn so much from your blog…thank you for sharing.

    Reply

    • Averie @ Averie Cooks replied: — November 7th, 2012 at 8:21 pm

      Well, thank you, Angela! :) Glad I can spout off with my trivia and it’s at least helpful for someone :)

      Reply

  7. #
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    Jen — November 7, 2012 at 7:23 pm

    I made these soon after I first heard about them several years ago, and I thought I must have done something wrong because they were not even remotely the best cookies I’d ever made. I made them in advance of a trip to share with friends, and by the time we got to eating them they were hard and crumbly. Someone suggested I might try looking up the NYT cookie recipe and try that next time! I was too embarrassed to admit that’s what I’d made, certain I’d done something wrong. I agree the cooking times are MUCH too long in this recipe, even in the very humid Gulf Coast climate where I live and bake. I am so glad someone else agrees that these cookies are not all that! I will be trying the America’s Test Kitchen recipe you linked to very soon, as I prefer my cookies ooey-gooey as well : )

    Reply

    • Averie @ Averie Cooks replied: — November 7th, 2012 at 8:19 pm

      Okay stay tuned because I have 3 cookie recipes coming in the next 3 weeks! One per week, maybe more and so far they all blow the NYT recipe out of the water, if I do say so :) I am so sorry to hear you didn’t have success with it either or didn’t ‘love’ it like so many do – but for me, it wasn’t awful but it wasn’t my fave. And after all that waiting, careful measuring, really being soooo scientific about cookie-making, I expect utter perfection. You know the feeling since you made them, when you bite into them, you expect it to be the end-all be-all after the wait, etc…and well…I understand how your story ended. Sorry – but I have some good!!!! ones coming up! Sit tight!

      Reply

      • Jen replied: — November 8th, 2012 at 2:19 pm

        Yay!! Can’t wait to see your cookie posts. I finally tried my hand at crack pie after reading your post and I also regularly make your kale chips and raw cookie dough balls – when you say something is yummy I trust that it will be fabulous!

        • Averie @ Averie Cooks replied: — November 8th, 2012 at 8:35 pm

          Girl I would not lie. The new cookie recipes coming are stellar!

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    Stephanie — November 9, 2012 at 4:51 am

    This was is my favorite post of 2012…from any blogger. Thank you for all of the valuable information.

    Reply

    • Averie @ Averie Cooks replied: — November 9th, 2012 at 9:30 am

      What high praise and thank you so much – fave post from the year, what an honor! I am so glad you liked it!

      Reply

  9. #
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    Monique @ Ambitious Kitchen — November 10, 2012 at 8:07 pm

    Came here to stare at your photos, but throughly enjoyed learning about the process and love how you went through each detail regarding the creation of the dough and the cookie. I’m a huge fan of baking cookies with a higher brown sugar vs granulated sugar ratio, as I LOVE the chew of the cookie. I’m interested in experimenting more with bread flour while baking cookies now! Great post!

    Reply

    • Averie @ Averie Cooks replied: — November 10th, 2012 at 8:34 pm

      I know you love your brown sugar (dark usually) in your cookies – yes, I thoroughly read the recipes :) And with each cookie creation you have, from browned butter to Nutella to PB, I want them all! I think you’d love bread flour in cookies; it makes them extra chewy and fabulous!

      Reply

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    Keri — November 17, 2012 at 1:46 pm

    I just wanted to leave you my recipe. I have been using this recipe for a year, and it makes the perfect sized batch for us, and is truly the BEST recipe I have come across. I use the recipe from “Mom’s Big Book of Cookies” or something to that extent, anyway and tweaked a couple of things to find what my family considers THE ULTIMATE CHOCOLATE CHIP COOKIE.
    The recipe calls for
    2 and 1/4 cups of flour (mine is 1/2 all purpose and 1/2 whole wheat)
    1 cup brown sugar
    1/2 cup of white sugar
    1 cup of softened, room temperature unsalted butter (MUST USE BUTTER. Margarine or anything else does not yield the same results. Original recipe called for melted butter that had cooled down.)
    2 eggs
    1 teaspoon of cinnamon (this is my own addition for a nice flavour)
    1 teaspoon of baking powder
    1 teaspoon vanilla
    1/2 teaspoon of salt
    2 cups of chocolate chips.

    Cream the butter and sugars, add eggs, vanilla and chocolate chips. In a separate bowl, mix together flour, baking powder, cinnamon, salt. Mix dry ingredients with everything else until combined.
    Refrigerate the dough for a minimum of 1 hour, remove dough and let sit for 15-20 minutes. Preheat oven to 350 F. Scoop dough (I use my trusty ‘ice cream scoop” to make uniform cookies) onto cookie sheet and then use your palm to push the dough down so it’s not in a ball on the pan. Bake for 8-10 min, depending on your oven. 9 is the perfect time in mine.

    With this recipe, I can keep them in a sealed container, and they last 7 days, through snacking and school lunches, making 30 cookies. They stay soft and chewy the whole time, and they have not lasted long enough to get dry and crumbly.

    Reply

    • Averie @ Averie Cooks replied: — November 17th, 2012 at 2:09 pm

      Thank you for taking the time to type this all out! And for the info that they stay soft for 7 days! NICE! I get similar results with many of my cookies but am always looking for the next best recipe and will have to give yours a go sometime!

      Reply

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    Yujai — November 18, 2012 at 6:26 pm

    Hi Averie,

    I tried this recipe three times, but for some reason they don’t spread as flat cookies at all, no matter I bring the dough back to room temperature before baking or not. Do you bring the dough back to room temperature after chilling and before making into dough balls? Thanks!

    Reply

    • Averie @ Averie Cooks replied: — November 18th, 2012 at 7:36 pm

      I bring it to room temperature just enough so I could form them into cookies, i.e. not rock hard so it would crack my cookie scoop or anything. I don’t remember the dough taking very long to become soft enough again in order to be able to scoop it – maybe 10 mins, tops.

      It sounds like your cookies have either too much flour or too much baking soda/powder in them- both are causes for overly-domed cookies. Because I followed the recipe and reprinted it as written, you may want to google and see what you can come up with if others have ever had the issue you have. For me, no problems with them flattening.

      Reply

      • Yujai replied: — December 1st, 2012 at 10:28 am

        Thanks for the answer! Guess I will give it a try again :)

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    maribel — January 20, 2013 at 9:44 pm

    Just wanted to know what is the exact measurement of the cake flour. I am very confiused with the
    ‘2 cups minus 2 tablespoons (8 1/2 ounces) cake flour’. I would really apprecite it if you provide the exact measurement for the cake mix. I am using cake mix and would not substitute it.
    I am looking forward to baking this recipe soon!!
    Thanks a million,
    Maribel

    Reply

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    gail — February 24, 2013 at 2:23 pm

    I just took my NYT ccc dough from the fridge after 48 hours. I stored the dough in an airtight plastic container with lid. I followed the recipe to a T. The dough is a brick!! Is this the usual?

    Reply

    • Averie @ Averie Cooks replied: — February 24th, 2013 at 3:11 pm

      the one time I made these cookies, yes, from memory – it was super thick and rock hard…let it warm up to room temp a bit :)

      Reply

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    PapaLos @ The Man, The Chef, The Dad — February 25, 2013 at 5:48 pm

    Found this on Pinterest. I’ve ALWAYS wanted to make these cookies but I always get lazy when grocery shopping and never buy the needed flour. I feel like I’m going to have to one day just to see what all this hype is about.

    With that said, when I do, I’ll definitely follow this posts instructions. The detail you gave in your baking process was amazing and well done. Thanks for the dedication to just one cookie, I’d be proud if I could make a post like this one day!

    Reply

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    Kirsten — June 28, 2013 at 12:37 pm

    I tried the cookies, making the dough two days ago, and baked off six of them. I did not notice any flavor indicating that I had used cake flour nor particular scent that would give that fact away. I really liked these cookies overall appearance and taste, and found this recipe superior to the one I had been using, a Mrs. Field’s cookie clone that was baked after the ingredients were mixed. I think I will make this cookie my go-to chocolate chip cookie recipe in the future. It is hard to wait the hours it takes for the dough to meld, but well worth the wait.

    Reply

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    Two Red Bowls — August 9, 2013 at 7:39 pm

    This post is so interesting!! This Jacques Torres recipe is actually my favorite chocolate chip cookie recipe (though I didn’t know it by that name last summer when I first made it) so I’m sad but intrigued to see that it has some non-believers. I definitely found the 36-hour wait a challenge too, but love the caramel-y undertones to this cookie and its chewiness! Strangely, I don’t remember finding that the cookies turned crumbly after a few days … Or maybe I don’t mind drier cookies :) Anyway, I’m so glad to find this discussion and to hear another side to those cookies. I’ll have to try your recipe (which looks FANTASTIC, and cornstarch is such a unique addition!) Thanks for the thoughtful post! I added a link to it on my own post on these cookies (http://tworedbowls.wordpress.com/2013/07/14/the-best-chocolate-chip-cookies-ive-ever-baked/).

    Reply

    • Averie Sunshine replied: — August 9th, 2013 at 7:58 pm

      thanks for linking back to your post. And while I don’t think these cookies are ‘bad’ or anything, they are just lots of work for not the most best, ultimate, fabulous cookie I’ve ever put in my mouth. Based on the grams/scale (not huge deal), the chill period (not a huge deal either b/c I always chill my dough, but for some ppl a dealbreaker), but it’s the jumbo cookies that get dry and crumbly by day 2 that I just am not into. My fave CCC recipe does NOT do that. They are easy, straightforward, and stay super soft for 1 week! http://www.averiecooks.com/2012/11/chocolate-chip-and-chunk-cookies.html

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    Ashton — January 9, 2014 at 7:49 pm

    Despite your review, your pictures are absolutely stunning and make me want to run out and buy the ingredients for these anyway!! Which means you did some EXCELLENT photography work lady!

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:40 am

      Thanks girl! The post is now like 15 mos old and it feels ANCIENT to me, but I forgot about them and brought it back to life this week on Pinterest! Thanks for taking the time to read this very long and wordy post :) And for pinning!

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    Destiny — January 10, 2014 at 5:13 am

    I googled a ccc recipe to find a cookie that is soft yet chewy. Then I found the NYT recipe. My husband fell in love with the texture right away. I felt they were a labor of love! I made them to the letter and allowed the dough to warm a little on the counter top before I put them in the oven. The recipe using a 1/3c for the scoop. Since then I halved the scoop and discovered the key in the cookie is the resting time out of the oven. Chilling the dough is good but one time I only chilled it for 8 hours before I began baking. So far the best result I’ve had is halving the scoop of dough, reducing time in oven and allowing the cookies to rest firming as they cool on the countertop. This recipe is worth all the fuss.

    Reply

    • Averie Sunshine replied: — January 10th, 2014 at 12:24 pm

      I’m glad that for you and your husband you love them and they’re worth the fuss for you! Finding that perfect CCC recipe is always worth it!

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    pauli — January 27, 2014 at 10:29 am

    by far the best chocolate chip cookies I have ever made!!!

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    Sara — March 27, 2014 at 6:39 pm

    I made these from another blogger’s similar article. I used all purpose flour instead of the bread and semi sweet chocolate chips. I made them the “normal” size using a teaspoon since my cookie scoop broke. They were fantastic. On the second batch I did turn the oven down to 325 and baked them a little longer, which I liked a little better. I also froze half the dough but we shared them and ate them so fast that I got the remaining dough out of the freezer to make the rest.

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    J.R. — March 28, 2014 at 5:28 am

    I’ve been wanting to try these, but I’ve yet to find a recipe that lists weights vs. volume, so thank you! Was the original recipe listed by weight, or did you convert it? Also, if you’re turned off by the scent of cake flour in your cookies, I believe the true recipe calls for pastry flour, not cake flour, so that would solve that issue… It’s sold in small bags and is inexpensive. Thanks again for posting! I’m off to the kitchen to try :) -Jess.

    Reply

    • Averie Sunshine replied: — March 28th, 2014 at 8:28 am

      I used the recipe that I hyperlinked to in the recipe card section of the post. Enjoy!

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    Cathy M. — April 14, 2014 at 9:56 am

    I just discovered your beautiful website,so full of yummy things! Your pictures are awesome!I love to bake and I am always looking for new recipes.I have made your cream cheese chocolate chip cookies;which were delicious!I have made these cookies recently and I did not care for the taste,and as you noted,these did not stay soft or even chewy.I’ll stick with my Ghirardelli milk chocolate chip cookie recipe.Thanks again for this website.:]

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    Paul — July 23, 2014 at 11:24 am

    No wonder they’re good, theres at least twice as much butter than normal cookie recipes. Put that much butter in anything and you’ll enjoy it.

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    Judy — August 14, 2014 at 2:54 pm

    I wished I came across your review for this recipe before I made it a month ago as a gift for someone. I saved a few of the cookies and they were rock hard after the first day just like you said. Glad to hear that it wasn’t just me. I’ll have to bookmark your chocolate chip cookie recipe for next time.

    Reply

    • Averie Sunshine replied: — August 15th, 2014 at 12:34 am

      Please try my chocolate chip cookie recipes because they stay soft for DAYS! :)

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    wendyb964ge — September 3, 2014 at 1:11 pm

    I am in total agreement. I, too, meticulously followed this recipe. My family and friends loved them piping hot and gooey from the oven. It was difficult to get the center “set” and the edges still chewy. They are way too big, change texture quickly, and not worth the effort. My fav is the thick and chewy recipe as well with more chips and pecans. The only way to make any kind of cookie is to prepare (several) doughs, roll into 2-2.5 oz. balls, refrigerate, and clean the kitchen. That’s 90% of the work to me. Around the holidays when the refrigerator is full I place the bowls/bags of dough balls on the car in the garage (in northern California nights are 35-40 which works perfectly.) Thanks.

    Reply

    • Averie Sunshine replied: — September 3rd, 2014 at 5:00 pm

      I have a FREEZER full of dough balls! Totally agree, all the work is in making the dough, shaping the balls, and then doing the dishes. But once you have your dough on ice, literally, baking cookies is super easy. Way too easy, actually :)

      Glad you can appreciate my sentiments about the Times cookies as well.

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    Sheila — September 8, 2014 at 10:49 am

    Hi there, a question about the Chocolate Chips Cookies. I want to bake the cookies smaller than

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    Sheila — September 8, 2014 at 10:50 am

    Hi there. If I want to make the Chocolate Chip Cookies bite sized, should the baking time lessened? Thanks in advance, I’m just learning how to bake and I really want to try your Chocolate Chip Cookie recipe.

    Sheila

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    Sheila — September 8, 2014 at 10:54 am

    Follow up: what about normal sized cookies? What should be the temp of my oven and bake them for how long? Thanks! :)

    Sheila

    Reply

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