NYT Chocolate Chip Cookies

I’ve made sooo many different chocolate chip cookie recipes. I can say that hands down, this is my favorite chocolate chip cookie recipe, and a close second is the Cook’s Illustrated Ultimate Chocolate Chip Cookie which I will also be posting.

NYT Chocolate Chip cookies recipe

adapted from NYT cooking

2 eggs, room temperature

2 1/2 sticks butter (1 1/4 cups/20 tablespoons), room temperature

1 1/4 cups brown sugar (light or dark)
1 heaping cup white sugar

1 teaspoon vanilla

1 2/3 cup bread flour (or substitute all purpose)

1 3/4 cup all purpose flour

2 tablespoons corn starch

1 1/2 teaspoons salt

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 pound chocolate chips or chunks

In a stand mixer fitted with paddle attachment, combined butter and sugars.

Beat on high until light and fluffy about 3 minutes.

Add eggs in one at a time, beating until well incorporated. Add vanilla.

In a separate bowl sifted together all dry ingredients. Add to the egg, butter, sugar mixture. And mix until just combined. Add chocolate and mix gently.

Refrigerate for (ideally) 36 hours but you can definitely eat them right away or two hours later or keep them in the freezer and eat two months later!

When ready to eat, roll dough into 1 inch balls and bake for 10 minutes at 350 degrees F.