The Most Popular Cookie Recipe On The Internet

Leave it to the New York Times. For years thousands of bakers have started a seemingly  endless quest for the perfect chocolate chip cookie and then one day the New York Times comes along and tells us all what it is. Well, I suppose the New York Times is a newspaper and finding the secret to making the most delicious rendition of this beloved cookie is news…But, isn’t this whole perfect chocolate chip cookie quest a matter of opinion?

It’s just funny. As a food blogger I’ve read thousands of blog posts about chocolate chip cookies; they all swear on their life that their cookies are better than the rest. We at Chew on That have even written our share of chocolate chip cookie posts professing my own love for the recipes at hand. But never, never in my life have I seen one chocolate chip cookie recipe sweep this nation of food blogs like the now famous chocolate chip cookie recipe from the New York Times.

Now I know this chocolate chip cookie recipe was released last July, but the point is it has been almost an entire year now and people are STILL obsessed with this cookie recipe. The ordinary recipe on New York Times might be written about for a couple months or so but this cookie recipe has been made in countless kitchens by countless food bloggers  and has made countless taste buds very happy for almost a year now.

It calls for sea salt and special chocolate disks with a certain percentage of cacao. When I first read the recipe last year, these fancy ingredients rubbed me the wrong way. Why would I want to go out and buy fancy ingredients for what is supposed to be a very down to Earth kind of cookie? Not to mention, where can I find chocolate disks (as opposed to chocolate chips) in Chicago?

But, this recent post on Chocolate and Zucchini really cemented the wonder of this recipe for me. For goodness sake, even Clotilde in Paris is making these cookies! So maybe it’s time I gave in.

New York Times Chocolate Chip Cookies

This recipe is famous for being the perfect chocolate chip cookie!

2 C. minus 2 Tbs. (8 1/2 oz.) cake flour
1 2/3 C. (8 1/2 oz.) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks (1 1/4 C.) unsalted butter
1 1/4 C. (10 oz.) light brown sugar
1 C. plus 2 Tbs. (8 oz.) granulated sugar
2 lg. eggs
2 tsp. vanilla extract
1 1/4 lb. bittersweet chocolate disks ( at least 60 percent cacao content)
sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, 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 speed to low, add dry ingredients and mix until just combined, 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 ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

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 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.

From the New York Times, adapted by Jacques Torres.

More Chocolate Chip Cookie Recipes:
Award Winning Soft Chocolate Chip Cookies
Classic Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
Picnic Chocolate Chip Cookies
Super Soft Chocolate Chip Cookies

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  • LK- Healthy Delcious

    were they worth the hype?

  • Jessie

    there are so many different ways of making chocolate chip cookies that it is hard to choose one recipe!

  • Heidi / Savory Tv

    Interesting, I’m going to keep an eye out for the discs! Ha – there is so much butter in there too, no surprise!

  • Shari

    Ok, now I have to try this version out!

  • Dragon

    They do look really good.

  • RecipeGirl

    I’m thinking I should make these too!!

  • Dilek

    I think, I’ll make these too as soon as possible.

  • Nick

    Ghirardelli makes 72% chocolate discs that I’ve been buying for a year or so now just to eat out of the bag (they’re really good). I find them in the baking section of my local super Target.

    Can’t wait to try this recipe. Chocolate chip cookies are my favorite type.

  • Peter

    Yes, it seems there an unlimited number of ways to make chocolate chip cookies as well as an unlimited number of varieties: soft and chewy, hard and crunchy, with nuts or without, etc.

    We’ve found a recipe for easy to make chewy chocolate chip cookies and you can find it on our cookie website, Best Ever Cookie Collection

  • thehungryengineer (april)

    You know, we made these cookies with regular chocolate chips and sprinkled with plain old kosher salt instead of sea salt and they were still absolutely the best chocolate chip cookies I’ve ever eaten. My gut feeling is that the two thinks that make the biggest difference are the time the dough rests and the sprinkling of any kind of salt on top to help bring out those luscious chocolate chip cookie flavors. Even with a few cut corners, the recipe was outstanding.

  • Lick My Spoon

    so true…i have a feeling this recipe will be going strong for years to come :) i mean who wouldn’t fall in love with the idea of finally discovering THE perfect chocolate chip cookie?!!

    if you have a Sur la Table in Chicago, you can find 61% E.Guittard chocolate discs there. not cheap, but not the most expensive i’ve comes across either.

    your cookies look great! much chewier looking than how my first batch came out.

  • Ashtray

    wow these look delicious, cant wait to try these this winter…

  • Demeter Made

    The first time I heard about these cookies was on a radio show talking about how these chef’s should be devoting they’re energy to solving the world’s problems instead of baking cookies. Personally, I think sharing the recipe for the Best Chocolate Chip Cookie Ever is making the world a better place, one happy tastebud at a time! Thanks for sharing the recipe, I’m trying it out this weekend.

  • ‘Nuff Said

    Alton Brown’s “The Chewy” is all the cookie I need. Case closed.

  • quartz microfiber filter paper

    That biscuits in the photographs like the Chinese “Tao Su” ,in chinese as”桃酥“.

  • Gabi

    I thought that I didn’t need to try this recipe because I prefer my own, really chewy cookies, but you have me convinced. (Though, as you said, a little annoyed about having to go out and buy specific flours).

    My friend actually used the concept of the perfect chocolate chip cookie as a science project in high school, and I have been using that recipe ever since.

    @Demeter Made: If ice cream stores can help lift Rwandans out of poverty, who’s to say finding the perfect chocolate chip cookie recipe can’t somehow help solve the world’s problems?

    Has anyone tried to halve or further reduce the proportions on the recipe? I am a little worried about having so many of these lying around the house.

  • Michele Avrick

    I heard the journalist from the New York Times do an interview on “The Splendid Table” radio show last winter. I have made these cookies with semi-sweet chocolate chips and white chocolate chips. They are AMAZING. I am now famous in my little town for these cookies.

  • menu cafe

    Thanks so much for including my Cannoli Sandwich Cookies! I will definitely be checking the cookies on this list out. YUM!

  • Valerie

    These cookies do sound good. I wonder if you bake them a little longer they would crisp up. I love a good crisp cookie. I agree that the salt on top will definitely enhance the flavors. I have had commercial bakery items that never fail to disgust, because they do not put salt in the batter. Ugh. We all know that nothing tastes sweet without salt.

  • P. Susian Dunn

    How many cookies does this make. 3 1/2 oz of dough is a huge cookie.

  • Patricia Polmanteer

    OK.. gotta say you have caught my attention with this cookie. Now I have to be going to the store to get the chips (all that is lacking here) and make these babies. I am one of those that think the Chocolate Chip cookie is the KING of cookies

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