Quest for the perfect chocolate chip cookie

When I stumbled upon this old New York Times article, I knew that I had to try out this “perfect chocolate chip cookie” recipe. (By the way, every baker should really read this article.. it’s very inspirational.)

No pictures for this post.. I think you’ve seen enough cookies from me, haha. But I will say a couple of things about the recipe.

1- For the most part, I followed the recipe from NYT. I changed one important thing though – whereas the NYT article called for a mixture of cake flour and bread flour, I used all-purpose flour instead of bread flour. It’s not just because I don’t usually have use for bread flour, but because I know that most pastries in East Asia are made with cake flour (that means cake, cookies, anything requiring flour.. this is how we get all our desserts to be so fluffy, and all our regular cakes to feel like genoise.)

2- Chilling the dough is incredibly useful. I believe that it really did make a huge difference in the final outcome, especially in the consistency of each cookie. I chilled the dough for about 40 hours before baking (I know, a little longer than the specified 36 hours, but I got up late.) They still turned out great.

3- Since I think that American desserts are usually too sweet, I used dark chocolate chips to balance out the sweetness of the ‘cookie’ part.

They really did turn out very well – by far the best batch of cookies I’ve ever baked in my life. Below is the recipe, pretty much from the NYT article with a few tweaks.


  • 2 cups minus 2 tbsp cake flour
  • 1& 2/3 cups all-purpose flour
  • 1& 1/4 tsp baking soda
  • 1& 1/2 tsp baking powder
  • 1& 1/2 tsp salt
  • 2& 1/2 sticks butter, softened
  • 1& 1/4 cups light brown sugar
  • 1 cup & 2 tbsp granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chips


  1. Sift flours, baking soda, baking powder, and salt in a medium bowl. Set aside.
  2. Using an electric mixer, cream together butter and sugars until very light. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, and add in the flour mixture in small additions until just incorporated. Add in the chocolate chips and mix until well combined.
  3. Cover with a plastic wrap and refrigerate for 24-36 hours (up to 72 hours).
  4. When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper.
  5. Scoop tablespoon-sized balls of dough onto the baking sheets, making sure to turn chocolate chips that are sticking out horizontally so that they don’t burn.
  6. Bake for 15-20 minutes, until golden brown and soft. Remove from oven and transfer to a wire rack to cool.
  7. Enjoy cookies while warm!


  1. burgeoningfoodie says

    I’m surprised you left out the Sea Salt. Though you may not have any laying about. If you can find a little bit in bulk, you should definitely give that addition to the cookie as it plays against the chocolate.

    • says

      Oh yes, I forgot to mention that! In the end, it came down to buying a package of Sea Salt and having a ton of leftovers after graduation, or leaving it out this time and trying it again at home over the summer with it added it. I’ll let you know how it goes next time with it added it. Thanks for pointing it out!


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