The best Chocolate Chip Cookies do not exist. Simply because the definition of perfect is subjective. Some people like a thin crunchy cookie, some like a chewy cookie with crispy edges. Let’s not even get into the type of chocolate and quantities. Since the start of The Table Diaries, we have been experimenting with countless chocolate chip cookie recipes. None have even come close to what our definition of perfect is, until we found the New York Times Chocolate Chip Cookie Recipe. This recipe took the internet by storm in 2019 , and we have fallen head over heels in love. This is by far our perfect chocolate chip cookie and the only one we are inclined to share with all of you. Crispy edges, soft chewy middle, beautifully developed caramel flavor, with the perfect amount of chocolate. The search has ended.
This recipe does take a bit of time and does use 2 different types of flour. But it is absolutely worth it. We have yet to find a better cookie.
What you will need to make you Chocolate Chip Cookies
Tips for the Perfect Chocolate Chip Cookies
- Chocolate: We find that a mix of both 70% chocolate and semi-sweet chocolate chips makes for the perfect balance. Feel free to adjust according to your taste. If you like a more bitter chocolate chip cookie go with all 70% chocolate, if you like a sweeter chocolate chip cookie use all semi-sweet. The choice is yours.
- Size: The 100gram portions make a larger cookie, but to be honest it’s what produces a better cookie. We have tried baking these at 56gram portions and they are still fantastic but not the same. The 56gram portion makes a bit of a thinner more chewy cookie. Give both sizes a try see what you prefer.
- Room Temperature: Your eggs and butter need to be at room temperature.
- Do not Overbake: Do not overbake these cookies. Take them out when the edges have set up and are golden brown. They might look soft in the middle, that’s how they should be. They will continue to set up outside the oven.
- Chill the Cookie Dough: Chilling the cookie dough is mandatory! Sorry, you need to be patient, we promise you will be rewarded in the end. Your cookie will be chewy with perfectly crisp edges and it will have a substantially more caramelized richer flavor. Just do it! Trust us.
- Toffee: The toffee bits are a great salty crunchy addition to these cookies but they are completely optional. Check out our blog post on how to make Toffee bits. They are super easy, 3 ingredients, and 15 minutes is all you need. You can easily substitute the gram measurement for whatever add-in you want. Try some nuts, peanut butter chips, marshmallows.
Lets Make the Cookies!
Mixing the Dough:
Flour
Yes, this recipe uses two different types of flour. Yes, we know this is annoying, but we have experimented with every kind of chocolate chip cookie and this recipe is by far superior. Bread flour is a great flour to have if you enjoy making bread. And you can make your own makeshift cake flour. For 125 grams (1cup) of flour remove 16grams (2tbsp) and add in 16grams (2 tbsp) of cornflour. So no excuses! Plus if you follow our blog you should have these ingredients in your pantry anyway, because we do use them often. They have a long shelf-life, just place them in a sealed container and place them in your fridge.
Sift the cake flour + bread flour + baking powder + salt into a bowl. Set aside
Into the bowl of your mixer, fitted with the paddle attachment, cream the room temperature butter + brown sugar + granulated sugar until very light and fluffy (about 5 min). Make sure you allow the butter and sugars to cream properly this is the base of our cookies and is a very important step.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla.
Reduce speed to low, add in all your dry ingredients and mix just until combined (about 10 seconds). Do not over mix we do not want any extra gluten to develop. Add in chocolate pieces and toffee bits and mix using a spatula until combined.
Resting your Chocolate Chip Cookies Dough
When we want chocolate chip cookies we want them NOW! We get it, but the benefits of resting the dough are ones we can not ignore. It produces a superior cookie period!. Think about it like this once you make these, you can freeze the dough and have them fresh whenever you want. So just make then once right and you will be set.
Once you have added in your chocolate and toffee bits, press some cling film directly onto your dough and refrigerate for 24-36 hours.
Baking
When ready to bake, preheat your oven to 175°C.
Remove your dough from the fridge (it will be hard), using a spoon measure out your dough into 100-gram portions (a little bigger than a golf ball). Roll them into a ball.
Place 5 of your dough balls onto a baking sheet lined with parchment paper. 2 on top, 1 in the center, 2 on the bottom.
Place in preheated oven and bake for 17-20 minutes. We want the edges to be golden brown but still soft in the middle. Remove your cookies from the oven sprinkle with sea salt and place the baking sheet onto a wire rack to cool for 10 minutes.
Then use a spatula to carefully place cookies directly onto a wire rack to continue cooling.
Repeat with the rest of the dough. If you don’t want to bake right away, you can place back in your fridge and bake them fresh for 2 days. Or measure out 100-gram portion and freeze. When ready to bake, place frozen cookies on to parchment lined baking sheet and follow the baking instructions above adding a couple of minutes to your bake time.
If you make these NYT Chocolate Chip Cookies with Toffee Bits! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.
NYT Chocolate Chip Cookies with Bits of Toffee
Ingredients
- 240 grams cake flour 2 cups minus 2 tbsp. To make your own cake flour measure out 208 grams of all-purpose flour and add 4tbsp cornflour
- 240 grams bread flour 1 ⅔ cup
- 1¼ tsp baking soda
- 1½ tsp baking powder
- 1½ tsp salt
- 280 grams butter (room temperature)
- 250 grams packed brown sugar 1¼ cup
- 225 grams granulated sugar 1 cup plus 2 tbsp
- 2 eggs (room temperature)
- 2 tsp vanilla extract
- 170 grams chocolate chips
- 170 grams 70 % chocolate chopped
- 170 grams toffee bits optional (you can find a recipe for this on the blog)
- sea salt
Instructions
- Sift the cake flour + bread flour + baking powder + salt into a bowl. Set aside
- Into the bowl of your mixer, fitted with the paddle attachment, cream the butter + brown sugar + granulated sugar until very light and fluffy about (about 5 min).
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla.
- Reduce speed to low, add your dry ingredients, and mix just until combined, about 10 seconds.
- Add in chocolate pieces and toffee bits and mix using a spatula until combined.
- Press some cling film directly onto your dough and refrigerate for 24-36 hours.
- When ready to bake, preheat your oven to 175°C.
- Remove your dough from the fridge (it will be hard), using a spoon measure out your dough into 100-gram portions. A little bigger then a golf ball). Roll them into a ball.
- Place 5 of your dough balls onto a baking sheet lined with parchment paper. 2 on top, 1 in the center, 2 on the bottom.
- Place in preheated oven and bake for 17-20 minutes. We want the edges to be golden brown but still soft in the middle. Remove your cookies from the oven sprinkle with sea salt and place the baking sheet onto a wire rack to cool for 10 minutes.
- Then use a spatula to carefully place cookies directly onto a wire rack to continue cooling.
- Repeat with the rest of the dough. If you don't want to bake right away, you can place back in your fridge and bake them fresh for 2 days. Or measure out 100-gram portion and freeze. When ready to bake, place frozen cookies on to parchment lined baking sheet and follow the baking instructions above adding a couple of minutes to your bake time.
