Growing up I literally thought calling someone a “Yankee” was a way to insult them. To be fair, my dad was born and raised in New York (he left at 18 and stayed in Texas the rest of his life!) so I was taught that by a Yankee. But any other Texan would agree with him in their assessment of New York/New England: “Why live there when you can live in Texas?”
So you can imagine my hesitation to bake cookies with the title “NEW YORK TIME’S Chocolate Chip Cookies.” But then again, New York Times is legit, and the journalism major in me couldn’t deny that. So I made them. Then I made them again and again. Now I have dough portioned out and frozen in our freezer at all times. Brian and I may bake them after kids go to sleep on special nights.
Let’s be honest: we have it down to a science.
I pull out the dough to a cookie sheet and top them with salt, sounds odd but it’s the best part!
but not just any salt, it has to be this kind in our house:
Got this from my brother Scott who didn’t look at the quantity he was purchasing and apparently has salt to last until 2030 now. Also, side story: this salt looks like fancy sugar when is in a cute bowl and put next to the coffee machine at his house. I added big ol’ spoonful of this stuff to my coffee one morning. Who keeps fancy salt by the coffee maker?!?
Then I start the oven. Brian puts the milk in cups (it’s best in stemless wine glasses!) and in the freezer to get extra cold. After they bake exactly 13 minutes they need to sit on the cookie sheet and cool for a few minutes to set. Then we have a “draft.”
We each get a napkin and one of us goes first and chooses a cookie, then the other one gets to pick one while the first person sweats it out hoping the second person won’t pick their next draft pick. Person one picks again and the person two gets the last one. Do we really care which cookie we get? No. Can you tell a difference when you eat it? No. We are just nerds like that and it’s our favorite part!
These are best out of the oven, I honestly can’t attest to how they are totally cooled (hence why we keep the dough frozen and ready to bake in small batches) and I use a different recipe for cookies we aren’t eating right away (these or these). But for hot cookies, these can’t be beat!
Probably the biggest secret to these? Letting the dough sit in the fridge for a few days before cooking. We have baked them the day I made the dough or even the next, and they are good, just not addicting. Three days is the sweet spot.
Here’s the “Yankee” recipe. It’s picky. But so am I, I’m gonna make these calories worth it!
THE NEW YORK TIMES CHOCOLATE CHIP COOKIES
2 cups minus 2 tablespoons (8½ ounces) cake flour (yes, buy cake flour. You will make these again and use it all up!)
1 & 2/3 cups (8½ ounces) bread flour (this one can be subbed with all-purpose)
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons kosher salt
1¼ cups (10 ounces) unsalted butter, at room temperature
1¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 teaspoons vanilla extract
3 & 1/3 cups (20 ounces) dark chocolate chips, at least 60% cacao content (I prefer closer to 15 oz. And I usually do 10 oz dark and 5 oz semi-sweet)
Sea salt, for sprinkling
1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours. (The longer the better! After 3 days, I scoop them and freeze the dough in balls ready to bake.)
3. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
4. Scoop dough, roll into a rough ball and place on the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 12-13 min. Let sit for a few minutes on the baking sheet to set.