NYC bakeries chill cookie dough for 72 hours before baking—the extended fermentation creates those signature chewy centers.
NYC Style Chocolate Chip Cookies
Indulge in the ultimate NYC-inspired chocolate chip cookies that are crispy on the outside and gooey on the inside! Packed with rich semi-sweet chocolate chips and a hint of sea salt, these treats are baked to perfection for that classic city flavor. Get ready to elevate your cookie game—these are sure to impress!
Prep
15
min
Cook
18
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 tsp corn starch (5 ml)
🥛Dairy & Eggs(3)
- 1 cup unsalted butter, cold (227 g)
- 1/2 cup milk chocolate chunks (120 ml)
- 1 egg + 1 egg yolk, cold
🫙Pantry Staples(7)
- 1/2 tsp baking powder (2.5 ml)
- 1/4 tsp baking soda (1.25 ml)
- 1 cup semi sweet chocolate chips (240 ml)
- 2 1/4 cups all purpose flour (281 g)
- 1 cup dark brown sugar (200 g)
- 3 tbsp granulated sugar (45 ml)
- 1 tbsp vanilla bean paste (15 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 1/2 tsp instant coffee (2.5 ml)
👨🍳 Instructions
- 1
In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min.
- 2
Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined.
- 3
Add in the egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated.
- 4
In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch, instant coffee. Mix to combine.
- 5
Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage.
- 6
Scoop 6 ounces tall cookie dough balls on baking sheet.
- 7
Freeze the dough balls for at least 2 hours or overnight.
- 8
Pre heat oven to 350 F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie.
- 9
Bake for 16-18 min or until the edges are golden and crispy and center is chewy and soft.
- 10
Let cool completely before serving and enjoy.
💡 Pro Tips
- ✓Freeze cookie dough balls for minimum 2 hours to solidify fats and prevent excessive spreading - frozen dough creates taller cookies with crispy edges and chewy centers.timing2+ hours freezing
- ✓Beat butter on high for exactly 2 minutes to incorporate air and achieve proper creaming temperature of 65-68°F, creating the ideal fat structure for chewy texture.technique65-68°F butter temp
- ✓Use 6-ounce portions for authentic NYC-style cookies - this weight creates the signature thick, bakery-style cookie that's 3+ inches wide when baked.technique6 ounces per cookie
- ✓Space frozen dough balls 4 inches apart because these large cookies will spread to approximately 4.5-5 inches diameter during baking at 350°F.timing4 inches spacing
- ✓Add cornstarch to the dry ingredients as it absorbs moisture and creates a more tender crumb by reducing gluten development in the final cookie structure.ingredient
Share this recipe
Prep
15
min
Cook
18
min
Serves
12
people
Level
intermediate
Share this recipe
NYC bakeries chill cookie dough for 72 hours before baking—the extended fermentation creates those signature chewy centers.
NYC Style Chocolate Chip Cookies
Indulge in the ultimate NYC-inspired chocolate chip cookies that are crispy on the outside and gooey on the inside! Packed with rich semi-sweet chocolate chips and a hint of sea salt, these treats are baked to perfection for that classic city flavor. Get ready to elevate your cookie game—these are sure to impress!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- 1 tsp corn starch (5 ml)
🥛Dairy & Eggs(3)
- 1 cup unsalted butter, cold (227 g)
- 1/2 cup milk chocolate chunks (120 ml)
- 1 egg + 1 egg yolk, cold
🫙Pantry Staples(7)
- 1/2 tsp baking powder (2.5 ml)
- 1/4 tsp baking soda (1.25 ml)
- 1 cup semi sweet chocolate chips (240 ml)
- 2 1/4 cups all purpose flour (281 g)
- 1 cup dark brown sugar (200 g)
- 3 tbsp granulated sugar (45 ml)
- 1 tbsp vanilla bean paste (15 ml)
🧂Spices & Seasonings(1)
- Pinch of salt
📦Other(1)
- 1/2 tsp instant coffee (2.5 ml)
👨🍳 Instructions
- 1
In a bowl or stand mixer add cubed cold butter. Beat on high until creamy for about 2 min.
- 2
Add in brown sugar and granulated sugar. Beat again for 2-3 min on high until well combined.
- 3
Add in the egg and egg yolk along with the vanilla bean paste. Mix on high for 3-4 min until everything is well incorporated.
- 4
In a separate bowl add all purpose flour, baking powder, baking soda, salt, corn starch, instant coffee. Mix to combine.
- 5
Gradually add dry ingredients to the wet mixture. Add in chocolate. Mix until just combined, do not over mix the batter at this stage.
- 6
Scoop 6 ounces tall cookie dough balls on baking sheet.
- 7
Freeze the dough balls for at least 2 hours or overnight.
- 8
Pre heat oven to 350 F. Place 3-4 cookies on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie.
- 9
Bake for 16-18 min or until the edges are golden and crispy and center is chewy and soft.
- 10
Let cool completely before serving and enjoy.
💡 Pro Tips
- ✓Freeze cookie dough balls for minimum 2 hours to solidify fats and prevent excessive spreading - frozen dough creates taller cookies with crispy edges and chewy centers.timing2+ hours freezing
- ✓Beat butter on high for exactly 2 minutes to incorporate air and achieve proper creaming temperature of 65-68°F, creating the ideal fat structure for chewy texture.technique65-68°F butter temp
- ✓Use 6-ounce portions for authentic NYC-style cookies - this weight creates the signature thick, bakery-style cookie that's 3+ inches wide when baked.technique6 ounces per cookie
- ✓Space frozen dough balls 4 inches apart because these large cookies will spread to approximately 4.5-5 inches diameter during baking at 350°F.timing4 inches spacing
- ✓Add cornstarch to the dry ingredients as it absorbs moisture and creates a more tender crumb by reducing gluten development in the final cookie structure.ingredient