New York Times Chocolate Chip Cookies

I hope everyone had a great weekend. I had a fun, but very tiring weekend at Comic Con, which I am still recovering from. I didn’t have time to do any baking this weekend but right before my weekend started, I baked up my favorite chocolate chip cookies so that I could give some to a friend and to one of my favorite artists at Comic Con.

I’ve blogged about this recipe before so I wasn’t planning on blogging about it again, but these cookies baked up so nice, I just couldn’t resist snapping a quick few photos. The 72 hour cookie recipe from Jacques Torres and made famous when published in The New York Times remains my favorite chocolate chip cookie.

The dough actually doesn’t take that long to make. You just need patience to let the dough sit in the fridge so that all the flavors develop. It’s worth the effort. The cookies are wonderfully thick and chewy. Each bite is filled with chocolate due to the chocolate discs used instead of regular chocolate chips.


If you are wondering if there are any shortcuts you can take with the recipe, read my older post for some tips.

New York Times Chocolate Chip Cookies


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
Sea salt.


1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop six 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Recipe published in the New York Times

All images and content are © Kirbie's Cravings.

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21 comments on “New York Times Chocolate Chip Cookies”

  1. This too is my favorite chocolate chip cookie recipe and I have made it many times. They freeze really well too. I make the cookie balls and freeze on a cookie sheet, then add them to a Ziploc bag and voila, fresh baked cookies whenever I fell like it. Just add a minute or two to baking time. They also make a great white chocolate, macadamia cookie. Just replace the dark chocolate chips for white chips and the nuts. This is by far the best cookie recipe I have ever tried.

  2. I haven’t tried this recipe before! Where do you get your chocolate discs from?

    • I’m surprised you haven’t made this! Definitely definitely do! I buy my discs from Surfas. They have a store in LA and a store in OC now. They also have an online shop.

  3. This is still my favorite recipe 🙂 I always keep some dough in the freezer for cookie emergencies!

  4. It does seem silly I’ve never made it before. But I will soon remedy this! Must find chocolate discs… 🙂

  5. This is my favorite ccc recipe too! I’ve tried a bunch of other recipes, but one is still the best.

    • I think this is one of those few “best” recipes that most people really do feel it is the best. I’ve come across so many blogs who love it too.

  6. You don’t really need the chocolate disks. I have used good quality chocolate chips or chunks and even chopped up chocolate bars. I also reduced the size of it to a regular cookies size and reduced baking to 10 to 12 minutes. It still just as delicious. 🙂

    • I’ve used regular chocolate chips before but I like how the disks are much wider so that you’re more likely to end up with an even distribution of chocolate throughout the cookie, instead of having it in clumps. I haven’t tried to reduce the size of the cookie before though. I will have to experiment with that next time.

  7. i haven’t made these yet, but i know i like ’em! I remember the cookies you made a few years ago, OMG!

  8. What if I didn’t chill the dough, how would it effect the outcome

    • Chilling the dough really helps develop the flavors. So I would definitely recommend it. You can taste a huge difference if you were to compare non chilling to chilling for at least 24-48 hours

  9. Are you adding the salt to the flour mixture or just sprinkling the tops of cookies

    • Salt is in the flour mixture, as indicated in the directions. You can also sprinkle sea salt on top before baking the dough, but I usually leave that out.

  10. Does anyone else have problems with scooping the dough after taking it out of the frig? Are you supposed to let the dough get to room temperature?

  11. If one does not have bread flour or cake flour on hand, can one substitute all purpose flour in the same quantity? 

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