New York Times Chocolate Chip

These New York Times Chocolate Chip Cookies are the recipe I turn to whenever I want bakery—style results at home. They bake up rich and chewy at the center with golden crisp edges and so much chocolate in every bite. It is the gold standard for a reason and a favorite for both casual weeknights and special occasions.

In my own kitchen these cookies have become a tradition for birthdays and snow days alike. The first time I set a still—warm cookie down for my dad he declared them the best ever and now it is our go—to when we want to impress.

Ingredients

• All—purpose flour: Brings structure Choose unbleached for a more tender crumb
• Corn starch: Makes the cookies extra soft Look for fresh corn starch that is clump—free
• Baking soda: Helps the cookies rise and brown evenly
• Salt: Brightens flavors I use fine sea salt for even distribution
• Unsalted butter: Adds rich flavor Using quality butter makes a big difference here
• Light brown sugar: Brings moisture and toffee notes Make sure it is soft and fresh
• Sugar: Gives crisp edges and balances sweetness I always use pure cane sugar for best results
• Egg: Binds the dough Best to use large eggs at room temperature for a smooth mix
• Vanilla Extract: Deepens the cookie flavor Pure vanilla is worth the splurge
• Semi—sweet chocolate chips: For melty pockets of chocolate Try to pick a brand with high cocoa content
• Semi—sweet chocolate chunks: Give texture and more chocolate interest Roughly chop a bar if you want extra pools of chocolate
• Dark chocolate grated: Adds richness and an upscale chocolate note Use good quality chocolate and grate on the large holes of a box grater

Instructions

Make the Dry Mix:

Whisk together all—purpose flour corn starch baking soda and salt in a medium bowl until thoroughly combined This step makes sure all your leaveners and salt are evenly distributed

Cream Butter and Sugars:

In a large bowl stir together melted and cooled unsalted butter light brown sugar and sugar Mix until the sugar is mostly dissolved and the mixture is glossy This dissolves the sugar crystals to ensure a chewier center

Add Egg and Vanilla:

Mix in the egg and vanilla extract just until blended Do not overmix or you risk tough cookies

Combine Wet and Dry Ingredients:

Slowly add the dry mix to the butter sugar mixture on low speed Stir just until you do not see streaks of flour left Overmixing can lead to dense cookies

Fold in the Chocolate:

Gently fold in your chocolate chips chocolate chunks and grated dark chocolate Stir just enough to get an even distribution You want pools of chocolate in every cookie

Chill the Dough:

Cover dough tightly and refrigerate for 1 hour Chilling hydrates the flour and prevents spreading The dough becomes more flavorful and easier to scoop

Shape and Prep:

Preheat your oven to 350F and line baking sheets with parchment paper Roll about 1 inch balls of dough and space them at least 2 inches apart on the sheet Gently tuck extra chocolate chips and chunks on top for that bakery look

Bake:

Slide the trays into the oven and bake 8 to 10 minutes The cookies will look soft and underbaked at the center with gold brown edges Resist the urge to overbake Let the cookies cool on the trays for 10 minutes to firm up and then transfer to a rack to cool fully

The grated dark chocolate is my secret joy in this recipe It melts down and creates beautiful chocolate ribbons throughout each cookie making every bite feel extra special I remember my nephew insisting on extra chocolate on top and we still laugh about his chocolate—smeared grin

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to one week For longer storage freeze baked cookies flat in a freezer bag or the raw dough balls individually The crisp edge and chewy center hold up well after thawing Just rewarm in the oven for a fresh—baked taste

Ingredient Substitutions

You can swap the semi—sweet chocolate chips for milk chocolate or chopped bar chocolate For a nutty twist add toasted walnuts or pecans You can use white whole wheat flour for half the flour if you want a slightly heartier cookie

Serving Suggestions

These are incredible just cooled so the center stays warm and fudgey Pair with a cold glass of milk coffee or even a scoop of vanilla ice cream for dessert platter worthy presentation I sometimes sandwich a scoop of ice cream between two cookies for homemade ice cream sandwiches

Cultural and Historical Context

The New York Times Chocolate Chip Cookie recipe is legendary It became popular more than a decade ago from a famous NYT article and ever since home bakers have adored its bakery style thick results The mix of chunk chips and patience in chilling redefined the classic American cookie

Seasonal Adaptations

In the fall toss in a pinch of cinnamon with the flour Swirl in toasted coconut for a summer flavor Around winter holidays top each cookie with a sprinkle of flaky salt right out of the oven

Success Stories

When I shared these at a bake sale the tray was empty in fifteen minutes Neighbors call them the best in town I have given this recipe to friends who say it is now their family tradition too

Freezer Meal Conversion

Shape the dough into individual balls and freeze on a tray then pop them straight into the oven from frozen Just add a minute or two to your baking time No need to thaw makes for spontaneous cookie emergencies

New York Times Chocolate Chip Cookies are truly worth the chill time and a tiny bit of patience. One batch makes enough to share or freeze—for impromptu celebrations or late—night cravings.

Common Recipe Questions

→ How do you achieve crisp edges and chewy centers?

Using melted butter and a combination of brown and white sugars in the dough ensures chewy centers. Baking for a short time and allowing the cookies to set on the pan after baking helps maintain crisp edges with soft interiors.

→ Why chill the dough before baking?

Chilling the dough allows the flour to fully hydrate and prevents excessive spreading in the oven, resulting in thicker, more flavorful cookies.

→ Can I substitute chocolate types?

Yes, you can replace dark or semi-sweet chocolate with milk chocolate or extra bittersweet, but it will alter the overall sweetness and flavor depth.

→ How should I store these cookies?

Keep cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; reheat for a freshly baked texture.

→ What size should each dough ball be?

Rolling the dough into 1-inch balls ensures even baking and helps achieve the signature chewy texture with golden edges.