Easier New York Times Chocolate Chip Cookie Recipe

The NY Times chocolate chip cookie recipe is so delicious, but sometimes you want to take a few shortcuts! This post will show you four ways to make those famous Jacques Torres chocolate chip cookies easier than ever.

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I’ve shared chocolate chip cookies before. Lots of people have. Why do we need so many chocolate chip cookie recipes, you may ask? The answer is – everybody likes something different.

Your favorite might be different from mine. You might like dark chocolate chips (you are wrong). I might like the center a little gooey and under baked (I am right. Always). So here’s how my different recipes on the blog break down:

Oatmeal Chocolate Chip Cookies

Sometimes you just want to feel like you’re eating health food while you’re actually eating a chocolate chip cookie.

Coconut Oatmeal Chocolate Chip Cookies

Sometimes you feel like a (coco)nut. Sometimes you don’t.

Vegan Oatmeal Chocolate Chip Cookies

These cookies are so tasty most people would never guess they’re vegan. They’re rich, chewy, and a little bit healthy!

Pecan Chocolate Chip Cookies

These cookies are a little more crisp than my other recipes, and include chopped pecans for a decadent twist on a classic!

Whole Wheat Chocolate Fudge Cookies

Sometimes double chocolate cookies are the only way to go! The addition of whole wheat gives them a subtle nutty flavor and chewy texture.

NYT Chocolate Chip Cookies

The New York Times chocolate chip cookie recipe is paraded around as THEE chocolate chip cookie recipe. They are thick, chewy, crisp on the edges, a little salty, and studded with tons of chocolate. They have a lot going for them but can be a little fussy.

Let’s get one thing straight right off the bat – I’m a total fool for ever thinking I could improve on this recipe. Jacques Torres belongs in the cooking hall of fame (is there such a place?) with hot and fresh cookies popping out of the wall next to the plaque.

But. Let’s be real. His legendary recipe is not for the average home baker. If you want the good stuff with a few compromises that will make things easier for you, you’re in the right place!

Ingredients

• Cake flour
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Butter
• Light brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Chocolate chips

How to make easier NY Times chocolate chip cookies

1. In a large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.
2. Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the vanilla.
5. Reduce the speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds.
6. Use a wooden spoon or rubber spatula to fold in chocolate chips.
7. At this point you can bake the cookies or press plastic wrap against the dough and refrigerate it for 24 to 72 hours.
8. When you’re ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment or a Silpat.
9. Scoop generous mounds of dough onto the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
10. Transfer the sheet to a wire rack for 10 minutes, then transfer the cookies to another rack to cool completely. Repeat with the remaining dough.

What makes this recipe different?

There are four things about this cookie recipe that makes it different from the original. You can pick and choose which changes you make, or make none of them at all to enjoy the original!

Flour

First there are two types of flour. Cake flour is totally worth the investment, especially if you’re planning on baking any birthday cakes this year (and you should).

Bread flour is less worth the investment. I personally don’t bake bread because it’s tricky and time consuming. Maybe that will change in the future but right now it’s just not happening.

If you have bread flour around, great, go ahead and use it. Otherwise I subbed all-purpose flour. If you also don’t want to buy cake flour, you can substitute all-purpose flour for that as well.

Let the dough chill

Second, you’re supposed to let the dough sit for 24-72 hours. Ummm, hello, I’m baking cookies because I want to eat cookies? Will I still want to eat cookies in 72 hours? Of course, but I also want cookies right now. While letting the dough rest will improve the texture and quality, you are definitely allowed to bake them right away.

How much dough to use

Third, you’re supposed to scoop out 3 ½ ounce mounds of dough onto a cookie sheet. Do you know how much dough this is? Me neither. Just drop some dough and get cooking.

While your scooping method will affect the final shape and look of the cookie, it will not affect the taste. Just keep an eye on the cookies as they bake since bigger cookies will take longer to cook than smaller cookies.

What kind of chocolate to use

Fourth. I (*gasp*) don’t care for bittersweet chocolate in my cookies. I like my semisweet just fine, so that’s what I used. Don’t worry, it’s cool! This is your cookie and you are free to make the necessary changes to suit your tastes.

More cookie recipes

• Pecan Chocolate Chip Cookies
• Whole Wheat Chocolate Fudge Cookies
• Peanut Butter Pretzel Cookies
• Buttery Bourbon Cherry Cookies
• Pillowy Maple Nut Breakfast Cookies
• Christmas Cut Out Cookies
• Nutmeg Ginger Apple Snaps
• Peanut Butter Blossoms
• Oatmeal Chocolate Chip Cookies
• Giant Ginger Cookies with Icing

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Easier New York Times Chocolate Chip Cookies

A simplified version of the epic New York Times Chocolate Chip Cookie.

3.78 from 9 votes

Print Pin Rate SaveSaved!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 24

Calories: 348kcal

Author: Lindsay Moe

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 cups minus 2 tablespoons cake flour
• ▢ 1 ⅔ cups bread flour or unbleached all purpose flour
• ▢ 1 ¼ teaspoons baking soda
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ½ teaspoons coarse kosher salt
• ▢ 2 ½ sticks unsalted butter, (1 ¼ cups)
• ▢ 1 ¼ cups firmly packed light brown sugar
• ▢ 1 cup granulated sugar
• ▢ 2 tablespoons granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 ½ cups semisweet or dark chocolate chips or disks
• ▢ Sea salt

Instructions

• In a large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.
• Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla. Reduce the speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds. Use a wooden spoon or rubber spatula to fold in chocolate chips.
• At the point you can bake the cookies or press plastic wrap against the dough and refrigerate it for 24 to 72 hours.
• When you’re ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment or a Silpat. Scoop generous mounds of dough onto the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the sheet to a wire rack for 10 minutes, then transfer the cookies to another rack to cool completely. Repeat with the remaining dough.

Notes

Adapted from Jacques Torres in The New York Times

 

Nutrition

Calories: 348kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 173mg | Fiber: 1g | Sugar: 27g | Vitamin A: 325IU | Calcium: 40mg | Iron: 1.5mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!