New York Times Chocolate Chip Cookies are chocolate overloaded cookies, soft and chewy in the center and crispy on the outside. These are triple chocolate cookies with chocolate chips, chocolate shavings, and chocolate chunks. Check these Chocolate Chip Cookies recipe, too.
New York Times Chocolate Chip Cookies
I named these cookies ‘’New York Times Chocolate Chip Cookies’’, but I made a few changes to the original recipe. New York Times Chocolate Chip Cookies recipe was published in NY Times more than a decade ago, and it overflowed the food blogs quickly. That was the recipe for jumbo, big bakery-style cookies, just like you’d find at your favorite coffee shop with extra chewy edges and soft centers.
That recipe uses a combination of bread and cake flours to achieve a chewy, yet delicate texture. The dough is packed full of dark chocolate and then is left to chill in the refrigerator for at least 24 hours. You need to have a lot of patience with it. Well, I was not that patient. I can not wait 24 hours of chill time in the fridge, so I chilled the dough for an hour, then roll it into balls and bake them.
Also, I made less than half of the recipe and make 18 standard cookies. The original recipe makes 18 extra-large, bakery-style, 5-inches cookies. It uses 3.5 oz. of dough per cookie. I rolled the dough in 1-inch balls.
The original recipe uses bread flour for chewiness and cake flour to keep them light. Instead of those two, I used all-purpose flour and add some corn starch to keeps them light.
But when it comes to the chocolate part, I stick to the recipe for the amount. These are extremely chocolate overload cookies. When mixing the chips and chunks into the dough, it almost felt like the dough couldn’t possibly hold one more chip, but it will all magically hold somehow.
However, despite all the changes I made the cookies turned out great. They were crispy o the outside, and incredibly chewy and soft in the center. And all that chocolate …YUM. It tastes so good. It’s never too much chocolate if you ask me.
New York Times Chocolate Chip Cookies are chocolate overloaded cookies, soft ad chewy in the center and crispy on the outside.
- 1 ½ cups all-purpose flour
- 1 ½ tsp. corn starch
- ¾ tsp. baking soda
- ¼ tsp. salt
- ½ cup unsalted butter- melted and cooled to a room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 1 egg
- 1 ½ tsp. vanilla
- 3 oz. semi-sweet chocolate chips (plus more for garnish)
- 3 oz. semi-sweet chocolate chunks (plus more for garnish)
- 2 oz. dark chocolate-grated
- First, whisk dry ingredients: flour, corn starch, baking soda, and salt, then set aside.
- Then, in a large bowl place melted butter, brown sugar, and sugar. Mix until the sugar dissolve. Then add egg and vanilla and mix at low speed just to combine.
- Next, at low speed, slowly mix dry ingredients into the wet ingredients just until combined. Then add chocolate chips and chunks, and mix for a few seconds until evenly disturbed. Cover the dough and chill for 1 hour.
- When ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper and set aside.
- Roll the dough into 1-inch balls and arrange onto a baking sheet leaving at least 2-inches apart. Press additional chocolate chips on top and sides.
- Bake 8-10 minutes until just barely golden on the bottom and edges. They will look unbaked and very soft, too. Let them cool for 10 minutes on the pan, then transfer on a rack to cool completely. While they are cooling the cookies with harden on the outside and slightly deflate, too.
- Store cooled cookies in an air-tight container for up to 1 week or you can freeze them for longer storage, too.