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New York Times Chocolate Chip Cookies
Jamie · mybakingaddiction.com · Original Recipe
My favorite chocolate chip cookies are big, dense, chocolatey and chewy. This New York Times chocolate chip cookie recipe is truly the best – I have yet to try a better cookie!
2
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
cake flour2 cup (228g)
bread flour1.667 cup (212g)
baking soda1.25 tsp (8g)
baking powder1.5 tsp (7g)
coarse salt1.5 tsp (5g)
unsalted butter1.25 cup (284g)
packed light brown sugar1.25 cup (175g)
granulated sugar1 cup (200g)
eggs2 each (100g)
pure vanilla extract2 tsp (8g)
bittersweet chocolate disks(at least 60 percent cacao content (see note below)1.25 lb (500g)
sea salt(sometimes I add this, sometimes I don't)1 each (6g)
Total dough weight1.7kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 20-22 min
- Chill
- 30 min
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.6. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.55 (57th percentile)
Flour:Sugar1.17 (37th percentile)
Brown:White Sugar0.88 (43th percentile)
Egg:Flour0.23 (41th percentile)
Chocolate:Flour0 (4th percentile)
Fat %16.4 (53th percentile)
Sugar %21.7 (68th percentile)
Hydration0.23 (34th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.55
Flour:Sugar
1.17
Brown:White Sugar
0.88
Egg:Flour
0.23
Chocolate:Flour
0
Fat %
16.4
Sugar %
21.7
Flour %
25.4
Hydration
0.23