Gourmet Chocolate Chip Cookies

a pile of chocolate chip cookies.

5 from 2 reviews

This recipe produces a perfectly balanced cookie – crispy around the edges and soft and chewy in the middle with plenty of melty dark chocolate throughout. The texture, the nutty and complex flavor, and the appearance of these cookies make them a winner in my book.


  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cups unsalted butter, softened
  • 1 1/4 cups  brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 (10.5-oz) bag dark chocolate chips plus 1/2 cup for the top of the cookies (optional)


  1. In a large bowl sift together the two flours, baking soda, baking powder and salt. Set aside.
  2. In a stand mixer using a paddle attachment, cream the butter with the two sugars until light and fluffy, about 5 minutes. Add the eggs one at a time until fully incorporated. Add the vanilla and continue mixing.
  3. Lower the speed on the mixer and slowly add the dry ingredients mixing just until combined. Once all of the dry ingredients are added pour in the chocolate chips and stir just until they are distributed throughout the batter.
  4. Scoop about 2 tablespoons of dough to form each cookie dough ball. Place them on a sheet pan lined with parchment. Cover the pan with plastic wrap and chill the dough balls for 36 hours.
  5. When you’re ready to bake cookies, preheat the oven to 350°F.
  6. Line a baking sheet with parchment paper and place the dough balls 2″ apart on the prepared pan.
  7. Bake the cookies for 18-20 minutes, but start checking on them at the 15 minute mark — you’ll know they’re ready when they have started to turn lightly golden brown around the edges, but are still soft in the middle  Leave them on the pan for a few minutes on the pan before transferring to a wire rack.


Freezing: Once the dough has chilled in the refrigerator, you can freeze the dough balls in a freezer bag for six months. You can bake them frozen (add a few minutes to the baking time) or leave them out at room temperature for a bit to thaw.

Room temperature storage: Baked cookies will keep in an airtight container at room temperature for a few days.

Recipe lightly adapted from The New York Times


Keywords: chocolate chip cookies, new york times chocolate chip cookies