Double Chocolate Chip Cookies From The Pastry Box
Food52
- Prep Time
- 2 hours, 20 minutes
- Cook Time
- 10 minutes
Recreate the iconic chocolate chip cookies from The Pastry Box in NYC’s East Village. They’re thin with crispy edges, soft centers, and loaded with caramelized bits and just the right amount of chocolate. Of course, you have to finish with a pinch of flaky sea salt. Bonus: to make them gluten-free (and just as good), simply swap the all-purpose flour for oat flour.
Ingredients
- 195g butter
- 155g cane sugar
- 155g brown sugar
- 100g eggs (about 2)
- 4g vanilla paste (or extract)
- 360g all-purpose flour (or 362g oat flour for gluten-free)
- 7g baking soda
- 5g salt
- 125g dark chocolate, chopped
- 155g milk chocolate, chopped
Directions
- Step 1
Cut the butter into large cubes and add to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer).
- Step 2
Add both sugars and cream together until light and fluffy. Scrape down the sides of the bowl.
- Step 3
With the mixer running, add eggs one at a time, then mix in the vanilla paste. Beat again until light and fluffy.
- Step 4
While that mixes, roughly chop the chocolate.
- Step 5
With the mixer off, add the flour, baking soda, and chopped chocolate. Mix on low speed until just combined—don’t overmix.
- Step 6
Transfer the dough to a bowl, cover tightly with plastic wrap (make sure no air gets in), and refrigerate for at least 2 hours or overnight.
- Step 7
Once dough is chilled and you're ready to bake, preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
- Step 8
Scoop ¼-pound dough balls (about 4 oz or 113g each). You’ll get 5–6 per sheet pan.
- Step 9
Bake for 3–5 minutes, then take them out and gently flatten each cookie with the back of your palm.
- Step 10
Return to the oven and bake for another 3–5 minutes, until the edges are golden and the centers are just set.
- Step 11
Immediately sprinkle with flaky sea salt, then let cool on the pan (or dive in while they’re still warm and gooey).