These large, chewy, bakery-style cookies are a must for anyone’s repertoire. These are just about as easy as my Salted Chocolate Chunk Cookies, except these are a bit chewier and require 24 hours chilling time. Trust me, it’s worth it.
Make them once and your friends will think you bought them at a fancy bakery. Step-by-step photo guide and recipe, below.
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Cream the butter and sugars together until light and fluffy.
Add the egg and vanilla.
Add the dry ingredients and only mix until the flour barely disappears. You don’t want to over-mix.
Add huge chunks of chocolate and mix until incorporated, just a few seconds.
Chill the dough overnight. Scoop large mounds onto your parchment-lined baking sheet and sprinkle with sea salt. I used this scoop and Maldon sea salt (reasonably priced and found at most conventional grocery stores).
Bake until golden brown.
NY Times Chocolate Chip Cookies
Adapted from David Leite via The New York Times
Makes 1-2 dozen depending on your cookie size
3/4 cup + 1 tablespoon (3.66 oz) all-purpose flour
2 tablespoons (0.5 oz) cornstarch
1/2 + 1/3 cup (4.25 oz) bread flour
1/2 + 1/8 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
1 1/4 sticks (10 tablespoons or 5 oz) unsalted butter
1/2 cup + 2 tablespoons (5 oz) light brown sugar
1/2 cup plus 1 tablespoon (4 oz) granulated sugar
1 large egg
1 teaspoon natural vanilla extract
1 3/4 cups (9 ounces) bittersweet chocolate chunks (I used my favorite here and chopped it into large chunks)
Sea salt flakes, optional but highly recommended
- Mix flours, cornstarch, baking soda, baking powder and coarse salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add egg and the vanilla and mix on medium speed until incorporated.
- Add dry ingredients and mix until just combined on low speed, 5 to 10 seconds.
- Drop chocolate pieces in and mix on low speed for 5 seconds or until incorporated.
- Press plastic wrap against dough and refrigerate for 24 or up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop mounds of dough the size of generous golf balls onto baking sheet. I used this scoop. Sprinkle lightly with sea salt.
- Bake until golden brown but still soft, 16 to 18 minutes. If you like your cookies a little doughy, take them out when they’re just starting to brown. Also, you won’t have to bake them nearly as long if they’re smaller than a golf ball.
- Let cookies cool on baking sheet for 5 minutes.
- Repeat with remaining dough, or keep remaining dough refrigerated for up to 72 hours total. Or, download my free 3-Step Guide to Baking in Advance and find out how I freeze cookies like this.