This recipe is a variation of the New York Times chocolate chip cookie recipe that went viral about 10 years ago or maybe a bit longer. It was my favorite chocolate chip cookie recipe for a while and it is pretty unique among the many many recipes for chocolate chip cookies.
There are a few unique things about these. They use some cake flour, which produces a lighter, almost flakey and buttery texture to the cookie. They have TONS of chocolate in them, which I completely love. Two of my three kids feel these have too much chocolate, but my daughter and I agree that there is no such thing, and that the amount of chocolate is perfect. I have seen a version of this recipe that even suggests coating the bottom of the cookie with more chocolate, and I tried this on a few and totally loved it.
The original recipe doesn’t call for browning the butter in these, but I do brown about half of it, because I love the depth of flavor it gives. These also have a sprinkling of flaky sea salt (see my favorite items page for a link to the one I use) and I think this is needed here to offset the sweetness and it is just a perfect bite with that bit of salt. These do require an overnight resting of the dough, so plan ahead.
Viral NYT Chocolate Chip Cookies (Modified)
Ingredients
- 2 cups minus 2 tbsp cake flour
- 1 2/3 cup bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 1/2 sticks butter
- 1 1/4 cup brown sugar
- 1 cup plus 2 tbsp sugar
- 2 large eggs
- 2 tsp vanilaa
- 20 oz semi sweet or milk chocolate chips or a mix of both – I like the use half and half
- flaky sea salt
Instructions
- Mix the dough for these the day before you want to bake them so it can rest overnight in the fridge.
- Whisk together the flours, baking powder, baking soda and salt in large bowl.
- Place 1 stick of butter in a small sauce pan and heat over medium, swirling it, as it foams and settles, until you see browning golden bits in the bottom. Swirl and allow to brown a little but don't burn it or it will be bitter. Pour into a stand mixer and add the remaining stick and half of butter, along with the sugars and vanilla.
- Mix this on medium high until it is smooth and starting to get fluffy. Add the eggs, one at a time and mix until combined. Turn mixer on medium high and whip until fluffy again. Add in flour mix and mix on low just until barely combined. Mix in the chocolate chips. Place dough into plastic wrap and put into the fridge overnight.
- When ready to bake, heat oven to 350 and line baking sheets with parchment. Form balls about 2 oz (large golf ball size). The original recipe is for 3.5 oz balls, which makes really big cookies, but I like to make them a bit smaller. Place 6 on a sheet and bake for 10 minutes (or longer if doing larger size), rotating sheets half way through. The cookies should be starting to slightly brown but you don't want to overbake them. Sprinkle with seat salt while hot. Cool on the sheet for a few minutes, then transfer to a rack. These are fantastic warm.
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