New York Times Chocolate Chip (Print-Friendly Version)
Soft, chewy chocolate chip cookies with golden edges, inspired by New York Times classics.
# Ingredients You'll Need:
→ Dry Ingredients
01 -
190 grams all-purpose flour
02 -
6 grams corn starch
03 -
3 grams baking soda
04 -
1 gram salt
→ Wet Ingredients
05 -
113 grams unsalted butter, melted and cooled
06 -
110 grams light brown sugar
07 -
50 grams granulated sugar
08 -
1 large egg
09 -
7 milliliters vanilla extract
→ Chocolate
10 -
85 grams semi-sweet chocolate chips, plus extra for garnish
11 -
85 grams semi-sweet chocolate chunks, plus extra for garnish
12 -
57 grams dark chocolate, grated
# How to Make It:
01 -
In a medium bowl, whisk together the flour, corn starch, baking soda, and salt until evenly distributed.
02 -
In a large mixing bowl, combine the melted and cooled butter, light brown sugar, and granulated sugar. Mix until the sugars are completely dissolved.
03 -
Add the egg and vanilla extract to the butter-sugar mixture. Mix on low speed just until incorporated.
04 -
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid over-mixing.
05 -
Add the semi-sweet chocolate chips, chocolate chunks, and grated dark chocolate. Fold gently until chocolate is evenly distributed.
06 -
Cover the bowl with cling film and refrigerate the dough for at least 1 hour to firm.
07 -
Preheat oven to 175°C. Line baking sheets with parchment paper.
08 -
Roll chilled dough into 2.5 cm balls and place on the prepared baking sheets, spacing them at least 5 cm apart. Press extra chocolate chips on the surface if desired.
09 -
Bake for 8–10 minutes or until the edges are just golden and the centers appear underdone.
10 -
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The cookies will set as they cool.
11 -
Once fully cooled, store cookies in an airtight container for up to 1 week or freeze for extended storage.
# Extra Information:
01 -
For best texture, use a combination of chips, chunks, and grated chocolate for varied chocolate dispersion.
02 -
Chilling the dough before baking prevents excessive spreading and enhances flavor complexity.