New York Times Chocolate Chip Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 1/2 cups all-purpose flour
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1 1/2 teaspoons cornstarch
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, melted and cooled to room temperature
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1/2 cup light brown sugar
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1/4 cup granulated sugar
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1 egg
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1 1/2 teaspoons vanilla extract
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3 ounces semi-sweet chocolate chips (plus more for garnish)
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3 ounces semi-sweet chocolate chunks (plus more for garnish)
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2 ounces dark chocolate, grated
# Instructions:
01 -
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.
02 -
In a large bowl, combine the melted and cooled butter with both brown and granulated sugars. Mix until the sugar dissolves. Add the egg and vanilla extract, mixing at low speed just until combined.
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At low speed, slowly incorporate the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.
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Fold in the chocolate chips, chunks, and grated dark chocolate, mixing for just a few seconds until evenly distributed throughout the dough.
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Cover the dough and refrigerate for at least 1 hour. This helps the flavors meld and prevents the cookies from spreading too much during baking.
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When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, leaving at least 2 inches between each cookie. Press additional chocolate chips onto the tops and sides of each dough ball for a more attractive finished cookie.
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Bake for 8-10 minutes, until just barely golden on the bottom and edges. The centers will look underbaked and very soft - this is correct and will give you the perfect texture.
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Allow the cookies to cool on the baking sheet for 10 minutes. During this time, they will firm up on the outside and slightly deflate. Then transfer to a wire rack to cool completely.
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Store cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
# Notes:
01 -
Chilling the dough is crucial for developing flavor and ensuring the cookies have the perfect texture
02 -
Don't overbake these cookies - they should look slightly underdone when you take them out of the oven