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NY Times Chocolate Chip Cookies

22 Reviews

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

How Do You Soften Chocolate Chip Cookies?

There are a few ways to soften cookies that have gone hard.

Place a couple of slices of apple in an airtight container with hard cookies.

The apple will help moisten the cookies.

Place a slice of bread inside a zip lock bag full of cookies.

The slice for bread will help soften the cookies without adding any flavor.

Wrap a few hard cookies in a moistened paper towel and place in the microwave for 10 seconds.

Can You Use Regular Flour Instead of Cake Flour?

You can substitute all purpose flour for cake flour in recipes.

Take one cup of all purpose flour, spooned and leveled.

Remove two tablespoons, and then add two tablespoons of cornstarch to the all purpose flour.

Sift together before using.

How Long Will Chocolate Chip Cookies Keep?

Chocolate Chip cookies will keep for 2-3 weeks at room temperature.

The cookies should be kept in an airtight container.

More COOKIE RECIPES You’re Going to Love:

NY Times Chocolate Chip Cookies

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

NY Times Chocolate Chip Cookies

3.91 from 22 votes
Prep Time: 1 day 25 minutes
Cook Time: 20 minutes
Total Time: 1 day 45 minutes
Servings: 18
this NY Times Chocolate Chip Cookies Recipe is soooo buttery.


  • 2 cups cake flour minus 2 tablespoons, 8 1/2 ounces
  • 1 2/3 cups bread flour 8 1/2 ounces
  • 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 light brown sugar 10 ounces
  • 1 cup granulated sugar plus 2 tablespoons, 8 ounces
  • 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


  • Sift the flours , baking soda, baking powder and salt into a bowl and set aside.
  • Using a mixer, cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in the vanilla.
  • Reduce the speed to low, and add the dry ingredients and mix until just combined, about 5 to 10 seconds.
  • Drop chocolate pieces in and incorporate them without breaking them.
  • 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
  • Preheat oven to 350 degrees.
  • Line a baking sheet with parchment paper or a nonstick baking mat.
  • 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.
  • Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
  • Transfer sheet to a wire rack to cool for 10 minutes.
  • Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


Store cookies in an airtight container at room temperature
Nutrition Facts
NY Times Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 388 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 28mg9%
Sodium 327mg14%
Potassium 310mg9%
Carbohydrates 63g21%
Fiber 2g8%
Sugar 37g41%
Protein 8g16%
Vitamin A 35IU1%
Vitamin C 1mg1%
Calcium 130mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Healthy Habits That Help Me!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • What is the yield of this recipe?

    • Reply
    • It makes about 1.5 dozen cookies that are about 5 inches wide. That’s a pretty big cookie, so if you make them smaller you could get at least 2 dozen if not more.

      • Reply
  • 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?

    • Reply
    • 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.

      • Reply
  • 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!

    • Reply
    • I know huh! The extra flour is my least favorite part, but soooo worth it!

      • Reply
  • Can you freeze the dough to use at a later date?

    • Reply
    • Absolutely! We like to freeze it already scooped into balls.

      • Reply
  • 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.

    • Reply
  • Do you have to refrigerate overnight?

    • Reply
    • You don’t have to, it just brings a more rich flavor and texture. 🙂

      • Reply
      • I have been making this exact recipe for more than 10 years with semisweet chips. Be careful with the sea salt at the end- I dont even add it anymore. And these are divine without the chocolate chips too. This is the only chocolate chip cookie I make. And I sell a ton with my catering business. If you are ending up with hard cookies you are baking them too long. Pull them from the oven when the outer edge of the cookie is just barely golden brown then let them tighten up on the cookie sheet for about 5 minutes before transferring to a cooling rack. You can use all AP flour and the texture will only be just slightly different -I have only done them that way a couple of times. I have made hundreds of these and they are the best. A friend of mine called me last Friday to order some. I met him at a gas station between us to deliver – no joke.

      • That is awesome! And these are totally worthy of a drive to pick up an order! Thanks for the all tips Corynne!

  • 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?

    • Reply
    • 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!

      • Reply
  • 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

    • Reply
    • Love that you gave real feedback.

      • Reply
    • Katherine, I’ve never had them turn out hard the next day, and we’ve made them often. I’m sorry you didn’t enjoy them.

      • Reply
  • My favorite cookies!

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

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

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

    • Reply

Healthy Habits That Help Me!