New York Times Chocolate Chip Cookies
Indulge in the ultimate comfort treat with New York Times Chocolate Chip Cookies. These cookies feature a perfect blend of crispy edges and gooey centers, delivering rich chocolate flavor in every bite. Ideal for sharing or enjoying solo, they are sure to become your go-to recipe. With simple ingredients and straightforward instructions, baking these delights is both easy and rewarding.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
- In a large mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Add eggs one at a time, mixing well after each addition along with vanilla extract.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in chocolate chips until evenly distributed.
- Scoop tablespoon-sized dough balls onto lined baking sheets, spacing them two inches apart.
- Bake for 12-15 minutes until edges are golden but centers are soft.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - Chill the dough for at least an hour for enhanced flavor and texture. - Feel free to substitute semi-sweet chocolate chips with dark or white chocolate for variety. - For added luxury, sprinkle sea salt on top before baking.