New York Times Chocolate Chip Cookies are indulgent triple-chocolate cookies: crisp at the edges, soft and chewy in the center, and studded with a mix of chips, shavings, and chunks for maximum chocolate flavor. These cookies deliver a bakery-style experience at home while remaining simple to make with a few helpful adjustments.
New York Times Chocolate Chip Cookies
This version is inspired by the well-known New York Times Chocolate Chip Cookie recipe, though I made a few practical changes. The original recipe — famous for producing large, bakery-style cookies with chewy edges and tender centers — relies on a blend of bread and cake flours and calls for a long chill time of 24 hours. That formula yields impressive texture, but it also requires patience.
For a quicker approach I chilled the dough for one hour, formed the cookies into 1-inch balls, and baked them right away. I also scaled the recipe down to make roughly 16–18 standard cookies instead of the original jumbo 5-inch rounds. To keep the crumb light while using everyday pantry flour, I used all-purpose flour plus a small amount of cornstarch instead of separate bread and cake flours. The chocolate quantities remain generous — these are seriously chocolate-forward cookies.
The dough accepts a lot more chocolate than it seems like it will. I folded in chocolate chips, chunks, and grated dark chocolate until the dough looked packed, then pressed a few extra pieces onto the tops of each ball before baking. The result is a cookie with a crisp outer edge, a soft, slightly underbaked-looking center, and pockets of molten chocolate in every bite.
Even with the shorter chilling time and simpler flour choice, these cookies came out beautifully: thin, crisp edges and meltingly soft centers. If you prefer a chewier interior, you can let the dough rest longer in the refrigerator; the flavor and texture will deepen with time.
New York Times Chocolate Chip Cookies
- Author: Vera Z.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours (includes chilling)
- Yield: 16–18 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These cookies are a chocolate lover’s dream: crisp edges, soft centers, and three kinds of chocolate—chips, chunks, and grated dark chocolate—folded throughout for rich, layered flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ tsp cornstarch
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted and cooled to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 3 oz semi-sweet chocolate chips (plus extra for garnish)
- 3 oz semi-sweet chocolate chunks (plus extra for garnish)
- 2 oz dark chocolate, finely grated
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a bowl. Set aside.
- In a large bowl, combine the melted, cooled butter with the brown sugar and granulated sugar. Stir until the sugars are mostly dissolved. Add the egg and vanilla and mix on low speed just until combined.
- With the mixer on low, add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips, chunks, and grated chocolate until evenly distributed.
- Cover the dough and chill in the refrigerator for at least 1 hour. If you have time, chilling overnight improves flavor and texture.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets, leaving at least 2 inches between cookies. Press a few additional chocolate pieces onto the top and sides of each dough ball.
- Bake 8–10 minutes, until the edges are just golden and the bottoms are barely starting to color. The centers will still look soft and slightly underbaked—this yields a tender interior. Allow the cookies to rest on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The exterior will crisp while the centers stay chewy.
- Store cooled cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Notes & Tips
- Flour choice: The original recipe uses a mix of bread and cake flours to create a chewy, light texture. Using all-purpose flour with a small amount of cornstarch mimics that balance and works well for everyday baking.
- Chill time: A longer chill (12–24 hours) deepens flavor and improves texture, but one hour will still produce excellent cookies.
- Cookie size: This recipe is scaled for standard-size cookies. For bakery-style jumbo cookies, increase portion size and adjust baking time until edges are golden and centers are set.
- Chocolate mix: Use a blend of chips, chunks, and grated chocolate for the best texture and pockets of melted chocolate. Adjust the ratio to suit your preference.
- Storage and freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a sealed container or freezer bag. Thaw at room temperature or warm briefly in a low oven.