With patience, you can bake chocolate chip cookies that are crisp on the outside and chewy on the inside, a combination of textures that is cookie perfection. The key is to mix the dough and let it rest in the refrigerator—one day, two days, three is even better.
My recipe is adapted from the original “New York Times Chocolate Chip Cookie“, a spectacular creation, but heavy on the chocolate for me, so I used about half as much. I’m a fan of Guittard Extra Dark 63% chips and the Guittard Bittersweet block available in chunks at the Co-Op.
New York Times Chocolate Chip Cookies
makes 30 cookies ; adapted from the New York Times
- 1¼ cups unsalted butter 2½ sticks; 10 ounces
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3¾ cups all-purpose flour 17 ounces
- 1½ teaspoons Kosher salt
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1 11-ounce package Guittard extra dark chocolate chips or other dark chocolate chips or chunks cut from a bar
fleur de sel or other flake salt (Maldon) for adding a pinch to the top of each cookie before baking (optional)
Cream the butter using the paddle attachment of an electric mixer. Add the sugars and beat until fluffy, about 5 minutes. Add the eggs and vanilla, mix to combine.
Put flour, salt, baking powder, and baking soda in a bowl, whisk to combine. Add to the creamed butter/sugar/eggs and mix just until combined. Stir in the chocolate pieces.
Portion dough using a 2 tablespoon scoop or a soup spoon and put into a zip-lock bag or airtight container. Refrigerate the dough balls for 24–72 hours.
When ready to bake, preheat oven to 350° F. Bake on a silpat or parchment lined cookie sheet pan for about 14 minutes, until cookies appear set but still soft in the middle—try not to overbake. Let cookies cool on pan for 5–10 minutes then transfer to a rack to cool.