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These New York Times chocolate chip cookies have completely ruined me for all other chocolate chip cookies. I stumbled across this recipe a few years back when looking for the "perfect" cookie and have never looked back. The melted butter creates this incredible chewy center while the edges get perfectly crisp. And the combination of chocolate chips, chunks, AND grated chocolate means you get chocolate in every single bite - sometimes melty pockets, sometimes just a hint of chocolate flavor throughout the dough.
Last month when my sister visited, I made these cookies. She's an avid baker herself and is usually pretty critical of desserts. After her first bite, she went quiet for a moment, then looked at me and said, "I need this recipe. These are the best chocolate chip cookies I've ever had." Coming from her, that's the highest possible praise.
Key Ingredients
- Cornstarch: This secret ingredient creates that soft, tender texture that makes these cookies special. Don't skip it!
- Melted butter: Using melted rather than softened butter creates a chewier, denser cookie with a more complex flavor.
- Mix of chocolate: The combination of chips, chunks, and grated chocolate ensures chocolate in every bite. The grated chocolate actually melts into the dough, flavoring it throughout.
- Light brown sugar: The higher ratio of brown to white sugar gives these cookies a deeper caramel note and helps with that chewy texture.
- Vanilla extract: Use the real stuff here. The flavor really comes through and complements the chocolate.
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Cookie Magic
- Temperature matters
- Make sure to cool that melted butter before mixing with the sugars. Too hot, and it could cook the egg or melt the chocolate prematurely.
- Minimal mixing
- Once the dry ingredients hit the wet, mix just until combined. Overmixing develops gluten, which makes for tough cookies instead of tender ones.
- Chocolate distribution
- Adding extra chips on top and sides before baking isn't just for looks - it ensures those beautiful chocolate puddles on top that make them look so irresistible.
- The chill step
- Don't skip chilling the dough! This allows the flour to fully hydrate and prevents the cookies from spreading too much during baking.
- Timing is everything
- These cookies should look underbaked when you take them out. Trust the process! They'll continue cooking from residual heat and firm up as they cool.
- Cooling patience
- The full 10-minute rest on the baking sheet is crucial for proper texture development. Move them too soon, and they might fall apart.
I started making these cookies after trying countless "best ever" chocolate chip cookie recipes. None quite hit that perfect balance of chewy center and crispy edge until this one. The first time I brought them to a family gathering, my nephew ate four and then whispered to me, "Can you make these again next time? Don't tell mom, but they're better than hers." Now they're requested for every holiday and celebration.
Serving Ideas
Serve these cookies slightly warm for maximum gooey chocolate impact. For an over-the-top dessert, sandwich vanilla ice cream between two cookies. During the holidays, I add a sprinkle of flaky sea salt on top for a sophisticated sweet-salty balance.
Tasty Twists
Try adding a half cup of toasted walnuts or pecans for crunch. Substitute some of the chocolate with toffee bits for a buttery caramel note. For a festive version, add colored M&Ms instead of some of the chocolate chips.
Storage Smarts
These cookies stay fresh in an airtight container at room temperature for about a week. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag once solid. To freeze the dough, roll into balls and freeze on a baking sheet, then transfer to a bag. You can bake them straight from frozen - just add 2-3 minutes to the baking time.
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I've made these New York Times chocolate chip cookies for countless gatherings, care packages, and late-night cravings. There's something truly magical about a perfectly executed chocolate chip cookie - it's simple but somehow feels special every time. This recipe has never failed me, and I've yet to meet someone who doesn't immediately ask for the recipe after trying one.
Frequently Asked Questions
- → Why use cornstarch in chocolate chip cookies?
- Cornstarch helps create a softer, more tender cookie texture by inhibiting some of the gluten formation in the flour.
- → Is it really necessary to chill the dough?
- Yes! Chilling the dough allows the flavors to develop, the flour to hydrate, and prevents excessive spreading during baking.
- → Can I use just one type of chocolate?
- While you can, using three types of chocolate (chips, chunks, and grated) creates layers of chocolate flavor and different textures throughout the cookie.
- → How do I know when the cookies are done?
- They should look slightly underbaked in the center and just barely golden on the edges and bottom. They'll continue to cook as they cool on the baking sheet.
- → Can I make the dough ahead of time?
- Absolutely! The dough can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, let thaw in the refrigerator before baking.