### Prep Time
20 minutes
### Cook Time
12-14 minutes
### Total Time
32-34 minutes
### Servings
12-15 cookies
When it comes to the world of baking, few things are as universally loved as chocolate chip cookies. The perfect chocolate chip cookie should strike a delicate balance of texture and flavor—soft in the center with just the right amount of chewiness, along with the comforting aroma returning home after a long day. If you’re craving something spectacular, look no further than these Soft and Chewy New York Times Chocolate Chip Cookies!
These cookies are not just any ordinary chocolate chip cookies; they stand out due to their big, bold flavors and tempting textures that tempt cookie lovers of all ages. The New York Times recipe has become a classic for a reason, featuring the ideal ratio of brown sugar to white sugar, making them uniquely sweet while ensuring the ultimate chew! In this guide, we’ll explore exactly how to master these soft and chewy cookies from scratch, sharing insider tips and alternatives to customize your masterpiece.
What Are Soft and Chewy New York Times Chocolate Chip Cookies?
Soft and Chewy New York Times Chocolate Chip Cookies are a gourmet version of a classic that has roots in a beloved recipe featured by the New York Times in 2008, created by Jacques Torres, also affectionately known as “Mr. Chocolate.” These cookies are characterized by a golden exterior and a rich, chewy interior filled with pools of semi-sweet and bittersweet chocolate.
The dough is chilled, enhancing the flavors of the sugars and allowing the cookies to retain their shape when baked. You’ll find that these cookies boast a beautifully crispy edge with a perfectly pillowy center, making them a delightful treat that can be enjoyed any time. They are truly a testament to the importance of using high-quality ingredients, detailed technique, and a little time in creating something extraordinary.
Why You’ll Love This New York Times Chocolate Chip Cookies Recipe
There are myriad reasons to love this cookie recipe.
1. **Exceptional Flavor**: The combination of brown sugar and granulated sugar creates a complex sweetness that enhances the chocolatey flavor.
2. **Perfect Texture**: Many chocolate chip cookies can be overly crispy or reminiscent of cardboard; these, however, are soft and chewy, delivering a satisfying bite.
3. **Easy to Make**: With relatively few ingredients, these cookies require simple techniques, making them approachable even for the novice baker.
4. **Versatile**: They are great as a stand-alone snack, but easy to elevate into an ice cream sandwich or as a base for creative desserts.
5. **Makes a Perfect Batch**: The recipe creates a limited batch, so there’s no need to worry about leftover cookies for days on end—unless you want to share them or store some for later!
While some may think that making the ideal chocolate chip cookie requires professional skills, this recipe will show you how easily you can produce bakery-quality cookies right in your kitchen.
Ingredients You’ll Need
To create your perfect Soft and Chewy New York Times Chocolate Chip Cookies, you will need the following ingredients:
– **2 1/4 cups all-purpose flour**: This is the foundation of the cookie. All-purpose flour gives the cookie structure and should be measured properly (spooned and leveled) to avoid a dry result.
– **1 teaspoon baking soda**: This leavening agent helps the cookies to rise and create a soft texture.
– **1 teaspoon salt**: A crucial seasoning that balances sweetness from the sugars and enhances the overall flavor of the cookie.
– **1 cup (2 sticks) unsalted butter, at room temperature**: Butter is key for flavor and texture.
– **3/4 cup granulated sugar**: This sweetens the cookies while adding a slight crispness to the outer edges.
– **3/4 cup packed light brown sugar**: The molasses in brown sugar adds moisture and depth of flavor, contributing to that chewy texture we love.
– **2 large eggs**: Eggs act as binders and help in creating that soft texture.
– **2 teaspoons pure vanilla extract**: This ingredient elevates the flavor profile and adds warmth to the cookies.
– **2 cups semisweet and/or bittersweet chocolate chips**: Chocolate is, of course, the star ingredient here! A mix of chocolate types can give you a rich, complex flavor.
– **Flaky sea salt (for sprinkling, optional)**: For those who love a sweet-and-salty contrast, sprinkling a pinch of sea salt on top before baking will enhance the cookies nicely.
Each ingredient plays a vital role in the final product, working together to create the cookie of your dreams. You can always make substitutions based on dietary preferences or availability—see the “Variations & Substitutions” section for more!
How to Make Soft and Chewy New York Times Chocolate Chip Cookies
Now that you have gathered your ingredients, let’s dive into the making of these delightful cookies!
**1. Prepare your baking sheet and oven.**
Preheat your oven to 350°F (175°C). Cover a baking sheet with parchment paper or a silicone baking mat to prevent sticking—this also helps with even baking. You can also place the baking sheet in the refrigerator while you prepare the dough, maintaining a cooler surface which helps to prevent spreading.
**2. Combine dry ingredients.**
In a medium mixing bowl, whisk together the flour, baking soda, and salt until combined. This step ensures that the leavening is evenly distributed throughout the flour. Set this bowl aside for later use.
**3. Cream the butter and sugars.**
In a large bowl, using an electric mixer with a paddle attachment, beat the room temperature **unsalted butter** and two sugars (granulated and brown) together on medium speed for about 3 minutes or until the mixture is light and fluffy. The air incorporated into the butter will help to create a tender cookie.
**4. Add the eggs and vanilla.**
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. After the last egg is incorporated, add in the **vanilla extract**, and mix until fully blended.
**5. Gradually add the dry ingredients.**
Slowly add the flour mixture to the wet ingredients—mix on low speed for only about 15-20 seconds until you see no more streaks of flour. Overmixing at this stage can lead to tougher cookies, so stop once combined.
**6. Fold in the chocolate chips.**
Using a spatula, gently fold in the chocolate chips until they are evenly distributed in the dough. If you want big chocolate chunks, you can use a knife to chop a chocolate bar before folding it in.
**7. Chill the dough.**
Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes or up to 2 days. Chilling is vital because it allows the flavors to meld and prevents the cookies from spreading too much while baking.
**8. Scoop the dough onto a baking sheet.**
Once chilled, use a cookie scoop or a tablespoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. This ensures they have enough room to spread without touching each other. You can sprinkle a pinch of flaky sea salt on top if desired.
**9. Bake the cookies.**
Bake them in your preheated oven for 12-14 minutes, until the edges are golden brown but the centers still look slightly underbaked and soft. **Tip:** Keep an eye on them toward the end of the baking time; ovens can vary greatly.
**10. Let them cool.**
Once out of the oven, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The residual heat will finish cooking the center while keeping it soft and chewy.
Enjoy your freshly baked cookies with a glass of milk, or pack them as a delightful treat to share with friends and family!
5 Variations & Substitutions
**1. Gluten-Free**
To make your cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure it contains xanthan gum or add 1/4 teaspoon for structure. The texture will differ slightly, but they will still be delicious!
**2. Dairy-Free**
For dairy-free cookies, replace the **butter** with a non-dairy alternative like coconut oil or a vegan butter substitute. You should also choose dairy-free chocolate chips, which are widely available in stores now.
**3. Nut-Studded Version**
Consider incorporating chopped nuts, such as walnuts or pecans, for an added crunch. Mixing in about 1 cup will add texture and flavor, making them even more satisfying.
**4. Different Chocolate Types**
Experiment with a combination of different chocolate chips: consider dark chocolate, milk chocolate, or even white chocolate. Mixing these can create a sophisticated flavor profile and varied textures in every bite.
**5. Stuffed Cookies**
Take it a step further by stuffing the cookies! Add a piece of caramel or cream cheese in the center of each cookie scoop before baking. This will create a melty filling that makes the cookies even more decadent, but remember to adjust your baking time slightly.
Common Mistakes to Avoid
When making Soft and Chewy New York Times Chocolate Chip Cookies, there are a few common pitfalls you can easily avoid:
– **Skipping the chill**: Skipping the chilling stage can lead to overly flat cookies that spread too much. Always allow the dough to rest in the refrigerator for a firm structure.
– **Incorrect oven temperature**: Every oven is unique, and baking with an incorrect temperature can lead to uneven baking. Use an oven thermometer to ensure yours is accurate, or check cookies frequently towards the end of the baking time.
– **Overmixing the dough**: When combining dry and wet ingredients, be cautious not to mix too long, or you may develop gluten, making the cookies tough instead of soft.
– **Not measuring ingredients correctly**: Use the spoon and level method for flour, and always pack brown sugar correctly. These actions can affect the cookie’s sugar balance, as too little may lead to dryness.
– **Using stale ingredients**: Fresh ingredients provide lots of flavor. Always check expiration dates on baking soda and baking powder, and use recent eggs for the best results.
Storage, Freezing & Reheating Tips
Your Soft and Chewy New York Times Chocolate Chip Cookies can be stored in various ways to keep them fresh and delicious:
– **Room Temperature**: Store baked cookies in an airtight container at room temperature for up to 1 week. You can also line the container with parchment paper to prevent sticking.
– **Freezing Baked Cookies**: Allow cookies to cool completely before placing them in a single layer in an airtight container or a ziplock bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature for a few minutes before eating.
– **Freezing Cookie Dough**: If you want the luxury of having freshly baked cookies without all the work, you can freeze the cookie dough. Scoop the dough balls onto a baking sheet and freeze until solid. Then transfer to a ziplock bag and store for future baking. When you’re ready to bake, no thawing is necessary; just add an extra minute or two to your cooking time.
– **Reheating**: To restore the cookies’ softness, microwave for 10-15 seconds if they’ve become a bit hard. You can also place them in an oven at 300°F (149°C) for about 5 minutes.
Frequently Asked Questions
**1. Can I use chocolate chunks instead of chocolate chips?**
Absolutely! Chocolate chunks will provide a different texture, and their melting ability is often richer and more decadent. Just adjust your quantity according to how much chocolate goo you prefer in each cookie.
**2. What can I do if my dough is too dry?**
If the dough seems too dry upon mixing, try adding a tablespoon of milk to help bring everything together. Make sure not to add too much liquid, or you can alter the texture of your cookies.
**3. How can I make my cookies thinner or thicker?**
For thicker cookies, increase the bake time slightly and chill the dough longer. For thinner cookies, you can add slightly more melted butter or reduce the chilling time, although this might result in a more spread-out cookie.
**4. What’s the best way to pack cookies for a gift?**
To create a lovely gift, stack cooled cookies in a decorative tin or box, separated by parchment paper to prevent sticking. Add a ribbon or handwritten note for a personal touch!
**5. How do I know when the cookies are done baking?**
Cookies should be golden brown around the edges, with the centers looking slightly under-baked. They will continue to cook slightly after being removed from the oven, so err on the side of caution for a chewy result.
By incorporating the right ingredients and following these steps, you can enjoy Soft and Chewy New York Times Chocolate Chip Cookies that embody comfort, warmth, and nostalgia. Don’t hesitate to experiment with different flavors and create your perfect version!
Baking these cookies is more than just cooking; it’s about making memories and enjoying the qualities of good food. So gather your loved ones, bake a batch, and relish in the joy of sharing them. Happy baking!
[Read also: Easy Dessert Recipes for Beginners]
