Chocolate Chip Cookie Recipe

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Cookie recipes are easy to come by, but where can you find a tried-and-true recipe for one of the most beloved American treats? Certainly not just any old source will do. That’s why we were so excited to stumble upon the New York Times Best Chocolate Chip Cookie Recipe! This classic recipe from the renowned food section of the paper has earned a beautiful five-star rating from hundreds of satisfied readers.

The New York Times Best Chocolate Chip Cookie Recipe

Jumbled pile of freshly made chocolate chip cookies.

To make these delicious cookies, you’ll need the following:

  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 ounces semisweet chocolate chips

Begin by preheating your oven to 375°F. Whisk together the flour, baking soda, and salt in a medium bowl, and set aside. Next, beat the butter and both sugars with an electric mixer until creamy. Beat in the eggs and vanilla until the mixture is light and fluffy. Gradually add the flour mixture to the butter mixture, and stir until just combined. Lastly, stir in the chocolate chips.

Drop generous tablespoon-sized scoops of batter onto parchment lined baking sheets. Bake the cookies for 10 to 12 minutes, until they are a nice golden brown color. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Chewy Coconut Oil Chocolate Chip Cookies

Fluffy topping of coconut oil chocolate cookie surrounded by a dozen others

For this cookie recipe, you’ll need the following ingredients:

  • 2⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup coconut oil
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup sweetened coconut
  • 2 cups semisweet chocolate chips

Begin by preheating your oven to 375°F. Whisk together the flour, baking soda, and salt in a medium bowl, and set aside. Next, beat the coconut oil and sugars with an electric mixer until combined. Beat in the eggs and vanilla until the mixture is light and fluffy. Gradually add the flour mixture to the coconut oil mixture, and stir until just combined. Lastly, stir in the coconut and chocolate chips.

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Drop generous tablespoon-sized scoops of cookie dough onto parchment-lined baking sheets. Bake the cookies for 10 to 12 minutes, until they are lightly golden brown. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

For a treat everyone in the family will love, try out these two recipes from the New York Times. The classic chocolate chip cookies will remind you of childhood favorites, while the coconut oil cookies offer a unique twist on an old favorite. Both are sure to satisfy all cookie cravings!

Recap of the recipes:

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