New York Times Chocolate Chip Cookies

As many of you know, I love Alton Brown’s Chewy chocolate chip cookie. It’s perfect. Another chocolate chip cookie recipe that gets a lot of buzz on the net is this NY Times chocolate chip cookie recipe.

Similar to AB’s recipe, this recipe uses cake flour, and it is recommended that you chill the dough. I chilled my dough for over 24 hours. Again, this wasn’t on purpose, but it just worked out that way. This recipe has salt sprinkled on the top prior to baking. I liked that extra hint of salt to counter the sweetness.

Overall, this is a great chocolate chip cookie recipe, but I still prefer Alton Brown’s recipe. I think I might even try sprinkling some salt on the AB recipe next time I make it.

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Chocolate Chip Cookies


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 natural vanilla extract
1/2 pound each of bittersweet (70% cocoa content) and milk chocolate (41%) disks or fèves, at least 60 percent cacao content - I used Ghirardelli chips
Sea salt - I used Kosher salt


Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 12 1-ounce mounds of dough onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft in the middle, 9 to 11 minutes. **They will continue to bake after you take them out of the oven. If they look slightly shiny in the center of the cookie, but slightly brown on the edges, they are done. Be careful not to over bake them!** Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Recipe from The New York Times, as seen on Dozen Flours

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18 Responses to “Chocolate Peanut Butter Cupcakes”

  1. #
    Colleen — July 16, 2009 at 4:22 pm

    These look amazing! I love that you added even more peanut butter flavor too!

  2. #
    Amy Kingman — July 16, 2009 at 4:54 pm

    Mmmmmm! These look incredible!! AH! My weakness!!!!

  3. #
    Memória — July 16, 2009 at 4:57 pm

    Oh wow!! This looks soo good. I would make the cupcakes with the Hershey’s Perfectly Chocolate cake recipe and then use the other recipes you provided. Thanks!!!!

  4. #
    Jen — July 16, 2009 at 5:04 pm

    You could definitely use any chocolate cupcake recipe that you want!

  5. #
    Stephanie Wagner — July 16, 2009 at 7:30 pm

    These look awesome! I bet they’re really rich!

  6. #
    oneordinaryday — July 16, 2009 at 8:05 pm

    Holy. Cow.
    These look sooo darn good!

  7. #
    Jill — July 17, 2009 at 3:51 am

    I saw your picture on Tastespotting and had to see more! Your cupcakes look delicious!

  8. #
    Kerstin — July 17, 2009 at 3:54 am

    Wow, these look beyond incredible! I’m completely impressed 🙂

  9. #
    Jennifer — July 17, 2009 at 10:32 am

    peanut butter cups…one of my favorites!! What an awesome cupcake!!!

  10. #
    Laura — July 17, 2009 at 1:50 pm

    Oh. My. God. I think my DH is packing his bags to leave me as we speak!

    These look soooo good. I bet it’s all you can do to eat one they are so rich!

  11. #
    Erin — July 18, 2009 at 11:28 pm

    These look delicious! Chocolate and peanut butter is the most fabulous combination!

  12. #
    Scott W. — July 23, 2009 at 12:35 am

    Alright, so you’ve gotta make some cupcakes when we are in Pennsylvania. These would work. Yummy!!!

  13. #
    Jen — July 23, 2009 at 12:38 am

    haha no prob Scott. Just let me know what you’re in the mood for. These were delicious…

  14. #
    Ingrid — July 26, 2009 at 1:13 am

    The only time I like chocolate or PB is when they’re together so these are looking pretty good to me!

    Btw, your salmon and the “sauce” looked really good too!

  15. #
    Mermaid Sweets — July 27, 2009 at 5:09 am

    Thanks so much for the link back, your cuppies look amazing.

  16. #
    comfycook — February 24, 2010 at 2:12 pm

    I just discovered these and can’t wait to make them. Love chocolate and peanut butter.

  17. #
    LauraC — May 4, 2010 at 8:13 pm

    I just made your vegan chocolate cupcakes over the weekend for some vegan friends and they were a huge hit. I had bookmarked this cupcake recipe for mother’s day because I LOVE peanut butter cups.

    Anyway I wanted to let you know the woman from Confetti Cakes was on Rachel Ray and they posted the official recipe on the Rachel Ray website. Not sure if you want to link it?

  18. #
    Jan — February 23, 2012 at 7:29 am

    THank you for this post! I tried the cupcakes out here:

    and loved it!

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