Description
Indulgent New York Times chocolate chip cookies promise a nostalgic journey through buttery, chocolate-studded perfection. Rich, golden discs deliver crisp edges and gooey centers that melt effortlessly on your palate.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (360 milliliters) all-purpose flour
- 3 ounces (85 grams) semi-sweet chocolate chips
- 3 ounces (85 grams) semi-sweet chocolate chunks
- 1/2 cup (113 grams) unsalted butter
- 1 egg
Sugars and Sweeteners:
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
Flavor Enhancers and Stabilizers:
- 1 1/2 teaspoons (7.5 milliliters) cornstarch
- 3/4 teaspoon (3.75 milliliters) baking soda
- 1/4 teaspoon (1.25 milliliters) salt
- 1 1/2 teaspoons (7.5 milliliters) vanilla extract
- 2 ounces (57 grams) dark chocolate, grated
Instructions
- In a medium bowl, whisk flour, cornstarch, baking soda, and salt until thoroughly blended, creating a uniform dry mixture.
- Melt butter and allow to cool slightly, then combine with brown and granulated sugars in a large bowl, stirring until sugar dissolves completely and creates a smooth consistency.
- Incorporate egg and vanilla extract into the butter-sugar mixture, gently mixing at low speed to maintain a cohesive texture.
- Gradually add dry ingredients to wet ingredients, stirring at low speed until just combined, avoiding overmixing to preserve dough’s delicate structure.
- Gently fold chocolate chips, chunks, and grated dark chocolate into the dough, ensuring even distribution with minimal stirring.
- Wrap dough and refrigerate for minimum 1 hour, allowing flavors to develop and preventing excessive spreading during baking.
- Preheat oven to 350F (175C) and line baking sheets with parchment paper for optimal cookie release.
- Form chilled dough into 1-inch balls, placing them 2 inches apart on prepared sheets, and strategically press additional chocolate chips onto surface for enhanced visual appeal.
- Bake 8-10 minutes until edges are barely golden, maintaining soft, slightly underbaked centers for ideal cookie texture.
- Let cookies rest on baking sheet for 10 minutes to firm up, then transfer to wire rack for complete cooling.
- Once cooled, store in airtight container at room temperature for up to 1 week, or freeze for extended preservation.
Notes
- Prevent Spreading by chilling the dough for at least an hour, which helps control cookie shape and intensifies flavor development.
- Customize Chocolate Mix by experimenting with different chocolate types like milk, dark, or even white chocolate chips for unique flavor profiles.
- Achieve Ideal Texture by slightly underbaking the cookies, allowing them to continue cooking on the hot baking sheet and creating a soft, chewy center with crisp edges.
- Elevate Presentation by strategically placing extra chocolate chips on top of each dough ball before baking, ensuring a more professional and appetizing appearance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg