New York Times Chocolate Chip Cookies


So, I recently went on vacation. And really, the best part was seeing family. My siblings, their spouses, and those cute nieces and nephews!! Now, you ask what the highlight was aside from family?? Well, to choose from we’ve got seeing Dustin Hoffman. Swimming in 79° weather in the middle of winter. Shopping on Rodeo Drive. Riding California Screaming Roller Coaster at California Adventure park (yes, I screamed!). Eating at In-N-Out Burger. The tribute return of Captain EO at Disneyland (didn’t the 80s rock??). But, hands down, the ultimate #1 highlight? Jane’s chocolate chip cookies. They were the size of a salad plate and, man, were they good!!! A bit of crunch on the outside. Ooey gooey on the inside. Huge chunks of rich chocolate. She served them the first day. And the second day. And then sent some more with me to my hotel. I tell you, they, alone, were totally worth the trip!! Bravo, Jane! Bravo!!


Here’s what Jane tells me: let the dough sit in the refrigerator for at least 24 hours. Makes all the difference. (The flavors blend. The cookies cook up better.) And use huge semi-sweet chocolate chunks. (Either chop up a candy bar. Or get large chocolate chips (disks).) Dough can be stored in refrigerator and cookies can be baked as needed, in several batches if desired.


1¼ cups unsalted butter

1¼ c light brown sugar

1 c plus 2 T sugar

2 c minus 2 T cake flour

1 2/3 c bread flour

1¼ t baking soda

1½ t baking powder

1½ t coarse salt

2 eggs

2 t vanilla

1¼ lb. semi-sweet or bittersweet chocolate disks (or large chunks of a semi-sweet candy bar)

sea salt for sprinkling


Using stand mixer, beat butter and sugars for 5 minutes until light and fluffy. Meanwhile, sift flours, soda, baking powder, and coarse salt. Set aside. Add eggs, once at a time, to butter/sugar mixture and beat well after each addition. Stir in vanilla. Using low speed, mix in dry ingredients just until combined. Add chocolate disks and lightly stir, using spoon, until evenly distributed. Form dough into slightly flattened balls (think hockey puck) using 1/3 cup dough.



Wrap in plastic wrap and refrigerate for at least 24 hours, up to 72 hours. When ready to bake, preheat oven to 350°F. Line baking sheet with parchment paper or a nonstick baking mat and place cookie dough balls several inches apart on paper/mat. Sprinkle lightly with sea salt. Bake for 15-18 minutes, or until lightly golden. Cool slightly and then transfer to wire cooling rack. Now, brace yourself . . . for you are about to be BLOWN AWAY!!

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4 Responses to New York Times Chocolate Chip Cookies

  1. Cindy says:

    I have been making this recipe for the last couple of years and they are fabulous. My quest for the perfect chocolate chip cookies was ended with this recipe. Love it. The sea salt on top is wonderful!

  2. shane says:

    These rock!

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