NY Times Chocolate Chip Cookies


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The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com

I think this NY Times Chocolate Chip Cookies Recipe is soooo buttery. Some love that. Some don’t.We love trying to find out favorite chocolate Chip Cookie recipe and Cade, my hubby, looooooooved this one.


The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com


It takes some preparation, but I was thinking about it and while this isn’t the recipe for spur of the moment it is perfect for planning ahead. See, sometimes I need to make someone cookies or whatever and I stress because I know my day is too crazy. Some recipes MUST be baked immediately which means there is no prep the day before. That’s a little annoying. But, this one is perfect!


The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com


You can make the dough a day ahead and just bake them right before you need them.

The NY Times rated this the BEST chocolate chip cookie recipe ever! ohsweetbasil.com

NY Times Chocolate Chip Cookies

NY Times Chocolate Chip Cookies


  • 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 the flours , baking soda, baking powder and salt into a bowl and set aside.
  2. Using a mixer, 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 the speed to low, and add the dry ingredients and mix until just combined, about 5 to 10 seconds.
  6. Drop chocolate pieces in and incorporate them without breaking them.
  7. 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.

When you are ready to bake

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper or a nonstick baking mat.
  3. 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.
  4. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
  5. Transfer sheet to a wire rack to cool for 10 minutes.
  6. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Nutrition Information

Yield: about 18 5-inch cookies, Serving Size: 1 cookie

  • Amount Per Serving:
  • Calories: 398 Calories
  • Total Fat: 17.9g
  • Cholesterol: 54.6mg
  • Carbohydrates: 68g
  • Fiber: 12g
  • Sugar: 36.9g
  • Protein: 8.7g
All images and text ©Carrian Cheney for Oh Sweet Basil.


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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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19 comments on “NY Times Chocolate Chip Cookies”

  1. I found these cookies to be too sweet for my taste, could I cut down on the amount of both sugars without any bad results?

    • I don’t think it would work because the proportions of sugar to fat to flour would be off. You could try using dark chocolate chips to cut down on the sweetness.

  2. Pingback: NIBBLES: The world's best Chocolate Chip Cookies ~ Sugar & Spice

  3. We made these cookies smaller so there would be more of them! The only difference is I used semi sweet and milk chocolate chips. They did not become hard. They tasted really good!!! I’m just bummed that my new go-to cookie recipe is going to make me buy extra flour! 🙂 thank you for sharing!

  4. Can you freeze the dough to use at a later date?

  5. If you put these when cool in a Tupperware or that kind of container with a slice of bread, they will not turn hard. I would also suggest they be kept in the fridge till wanted, that’s a lot of butter and butter will go rancid if left at room temp very long.

  6. Do you have to refrigerate overnight?

  7. Does bread flour have to be used…? What if all was done with cake flour – is it possible? Any thoughts on lessening to alternate with coconut flour?

    • Hi Elizabeth, since the gluten is different in all the flours it would be something you’d just have to experiment with. I have used all purpose flour instead of bread but never coconut. 🙁 Sorry!

  8. no, these are not great / cake and bread flour is a pretension of a celebrity cook / the first time i made these i missed the fine print that
    stated these are best the first day / after that / hard as rocks

  9. My favorite cookies!

  10. These sound great! I love that they have bread flour in them. I will be giving these a try very soon!

  11. These sound great! I love that they have bread flour in them. I will be giving these a try very soon!

  12. These look and sound wonderful. I love the fact that you make the dough ahead of time. Thanks, Chris