NYC Chocolate Chip Cookies

It’s time to get down to business. This post was strategically planned for this day and time. It’s simply one of the best chocolate chip cookie recipes out there. Yep, I said it. Not any more difficult or different than your average recipe, besides the chilling time and a couple of tweaks. Being patient pays off yet again. I am learning my lesson!

NYC Chocolate Chip Cookies by Deliciously Yum!

This is the moment to start your mixer. Right now! You will be rewarded with the most amazing soft, chewy, crispy, and melty warm goodness you can imagine. Memories are being made one perfect chocolate chip cookie at a time. Freshly baked cookies on Christmas morning are the best.

NYC Chocolate Chip Cookies by

It’s the recipe that has been floating around the internets for quite some time. The one that The New York Times dubbed as the best chocolate cookie ever. I wouldn’t say it’s the best one ever, but it sure comes really close. It bakes beautifully and the instructions are spot on. You can definitely tell that it’s a recipe which has been thoroughly tested. I could never remember the original title of these cookies (which I guess is “The New York Times Chocolate Chip Cookies”). All I knew was that it had something to do with New York – the reason for my title for the beloved recipe.

NYC Chocolate Chip Cookies get the recipe at

See all that oozy chocolate in the inside of the cookie? The recipe calls for over a pound of good quality chocolate disks. It sounds like an obscene amount, but the chocolate lover that I am had absolutely no hesitation adding two bags of Ghirardelli bittersweet chocolate chips (I couldn’t find chocolate disks) to the batter. Needless to say, you’ll be tasting plenty of chocolate with every (!) bite.

NYC Chocolate Chip Cookies by Deliciously Yum!

If you look closely, you’ll see small pinches of salt sprinkled on each cookie. It’s no secret that I’m a huge fan of anything salted. I had never tried it on top of chocolate chip cookies before. A huge, huge hit!

NYC Chocolate Chip Cookies more at

So yummy, I could easily devour an entire cookie tower, ha!

NYC Chocolate Chip Cookies

So here it is. The one and only cookie that could possibly change the way you look at all other cookies from now on. Have yourself a merry, little Christmas with these outrageous cookies.

NYC Chocolate Chip Cookie
Yields 24
One of the best Chocolate Chip Cookie recipes you'll ever try. Prepare to be blown away!
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  1. 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  2. 1 2/3 cups (8 1/2 ounces) bread flour
  3. 1 1/4 teaspoons baking soda
  4. 1 1/2 teaspoons baking powder
  5. 1 1/2 teaspoons coarse salt
  6. 2 1/2 sticks (1 1/4 cups) unsalted butter
  7. 1 1/4 cups (10 ounces) light brown sugar
  8. 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  9. 2 large eggs
  10. 2 teaspoons vanilla extract
  11. 1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
  12. sea salt
  1. 1. Sift together flours, baking soda, baking powder and salt. Set aside.
  2. 2. In the bowl of your stand mixer cream together butter, brown sugar and granulated sugar. Mix until very light and fluffy, about 5 minutes. Next, add eggs, one at a time, mixing mixture thoroughly after each addition. Turn your mixer to the lowest speed and add vanilla. Once incorporated, add dry mixture until just incorporated, about 10 seconds. Finally add chocolate disks, being careful not to break them. Cover bowl with plastic wrap and refrigerate for at least 36 hours or up to 72 hours.
  3. 3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a large cookie scoop (about 2 1/2 tablespoons), place cookie dough balls onto baking sheet (6 per baking sheet). Sprinkle with sea salt and bake for 18 to 20 minutes. Cookies should be golden brown and slightly soft. When done baking, let cookies cool on baking sheet until cool enough to transfer to a wire rack. Repeat with remaining dough. Cookies are best while still slightly warm!
  1. I baked my cookies after 40 hours of refrigeration and they turned out beautifully.
  2. These cookies keep well in an airtight container for one week or up to 2 months in the freezer.
Adapted from jacques torres
Adapted from jacques torres
Deliciously Yum!


  1. I’ve heard of this recipe but haven’t tried it yet! My go-to recipe is the David Lebovitz chocolate pecan cookies (I always swap the pecans for more chocolate hehehe) but I’m going to have to try this recipe and compare them! ๐Ÿ™‚

    • Yes, it’s definitely worth a try. We loved these cookies. Now that you mentioned it, I might have to try the David Lebovitz cookie. Sounds tempting!

  2. they look like the best choc chip cookies!

  3. I also could devour an entire tower of these! I have seen this recipe before as well, but I need to bake some SOON!

  4. I’m curious to know if you tried these with only all-purpose flour? It seems like mixing a high-protein flour and a low-protein flour would essentially yield a protein content reflective of all-purpose. Did you find this not to be true?

    • I’ve never made them using all-purpose flour only. It’d be fun to swap it sometime and see what happens. I wanted to make sure to follow the original recipe to a T to find out if it really was the best chocolate chip cookie recipe.

  5. I remember seeing this cookie recipe! I think it is from Jacques Torres? A great pastry chef with a GREAT shop in Brooklyn, New York. I think I saw him make this cookie on the Martha Stewart show.
    Makes me want to bake some this weekend ๐Ÿ™‚

    Love your blog! I am going to make your soft caramels soon!

    I am a big Monster cookie fan too, so I loved seeing the recipe on this!

    • You are exactly right, Anna. It’s Jacques Torres’ famous cookie recipe. You should definitely give it a try… it’s so worth it! I would absolutely love to visit his shop in Brooklyn someday – it’s one of my foodie dreams to go back and eat my way through the city.
      Thanks a bunch!

  6. I’ve wanted to make these for a long time now, and now I’m convinced ๐Ÿ™‚ They look delicious!

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