The New York Times Chocolate Chip Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate can reduce sugar content, and a chocolate bar is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are a budget-friendly nut alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

Sift 1 and 2/3 cups of bread flour into a large mixing bowl.

Sift in 1 and 1/4 teaspoons of baking soda, 1 and 1/2 teaspoons of baking powder, and 1 and 1/2 teaspoons of kosher salt into the flour and mix well.

In a separate bowl, sift 1 and 1/4 cups of light brown sugar and 1 cup plus 2 tablespoons of granulated sugar together until combined.

Add softened unsalted butter to the sugar mixture and beat until light and fluffy, about 3 to 5 minutes.

Add 2 large eggs one at a time, mixing well after each addition.

Stir in 2 teaspoons of vanilla extract until well combined.

Gradually add the flour mixture to the butter mixture in three additions, mixing until just combined.

Fold in 460 grams of chocolate chips using a spoon, being careful not to break the chips.

Chill the dough in the refrigerator for 24 to 36 hours, covered with plastic wrap.

After chilling, scoop out pieces of dough and roll them into balls.

Preheat the oven to 150°C (approximately 300°F).

Place the cookie dough balls on a baking tray and sprinkle with kosher salt.

Bake in the preheated oven for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens