Sudara Eats: Our Favorite Chocolate Chip Cookies

This is our most-favorite-of-all-time-in-the-history-of-everything Chocolate Chip Cookie recipe. It’s from the New York Times. You may have heard about it or tried it, too? Before you rush to the kitchen and make this, though, please note that you need to let the dough rest 24-36 hours.  We know. We know!!  It’s hard to wait that long (and we’ve been known to only let it rest for 12 hours), but we promise it’s worth it.

New York Times Chocolate Chip Cookie Recipe
{image and original recipe via}

We adapted this recipe only in that we use bittersweet chocolate chunks rather than the fèves they call for and we use a regular, large cookie scoop rather than shaping them in 3 1/2 oz mounds. We love making these in the comfort of our PUNJAMMIES™ and singing along to good tunes with our family. We hope you and your family and friends love these as much as we do!  Do you have a favorite cookie recipe we should try?  We’d love to hear about it in the comments below!

The New York Times Chocolate Chip Cookie

  • 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 vanilla extract
  • 16 oz bittersweet chocolate chunks (original recipe calls fro 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content)
  • Sea salt
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Cream the butter and sugars together for about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  3. Reduce speed to low, add dry ingredients and mix until just combined. Stir in chocolate chunks.
  4. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
  5. When ready to bake, preheat oven to 350 degrees.
  6. Scoop cookie dough onto a baking sheet and sprinkle each cookie lightly with sea salt.
  7. Bake until golden brown but still soft, 14-20 minutes, depending on the size of your cookies.
  8. Let cookies cool on the pan for 10 minutes before putting them on a wire rack to cool completely.