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–+ servings
NYC-style thick chocolate chip cookies

NYC-Style Thick Chocolate Chip Cookies You Can't Resist

These NYC-style thick chocolate chip cookies are a decadent treat with gooey centers and crispy edges.
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Prep Time 20 minutes
Cook Time 18 minutes
Freezing Time 2 hours
Total Time 2 hours 38 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups All-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking powder Ensure it's fresh for the best results.
  • 1 teaspoon Baking soda Essential for the right texture.
  • 2 tablespoons Cornstarch Omit for a chewier texture.
  • 1 tablespoon Instant coffee Optional but recommended for depth.
  • 1 teaspoon Salt Use sea salt for an extra flavor boost.
  • 1 cup Unsalted butter (cold and cubed) Avoid margarine for the best experience.
For the Sweetness
  • 1 cup Dark brown sugar Light brown sugar can be a substitute.
  • 0.5 cup Granulated sugar Consider maple sugar for a unique twist.
For Binding
  • 2 large Eggs (cold) Avoid room temperature for optimal results.
  • 1 teaspoon Vanilla bean paste or vanilla extract Use pure extract for the best taste.
For the Chocolate
  • 1 cup Semi-sweet chocolate chips Can be swapped for dark chocolate.
  • 1 cup Milk chocolate chunks Substitute with more semi-sweet chocolate if desired.

Equipment

  • Stand Mixer
  • Mixing bowls
  • parchment paper
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Cream Butter and Sugars: In a large stand mixer, combine cold, cubed unsalted butter, dark brown sugar, and granulated sugar. Beat on high speed for 2-3 minutes until light and fluffy.
  2. Add Wet Ingredients: Incorporate one cold large egg, an additional yolk, and either vanilla bean paste or vanilla extract into the creamed mixture. Mix on high speed for 3-4 minutes until smooth.
  3. Mix Dry Ingredients: Whisk together all-purpose flour, baking powder, baking soda, cornstarch, instant coffee, and salt in a separate bowl.
  4. Combine Mixtures: Slowly add dry ingredients to the wet mixture on low speed until just combined.
  5. Fold in Chocolate: Gently fold in semi-sweet chocolate chips and milk chocolate chunks.
  6. Portion and Freeze: Divide the dough into 6-ounce balls, place on a parchment-lined sheet, cover, and freeze for 2 hours.
  7. Bake: Preheat oven to 350°F (175°C). Bake frozen dough balls for 16-18 minutes until edges are golden brown.
  8. Cool and Serve: Allow cookies to cool for 10 minutes on the tray before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Use cold ingredients to maintain texture. Adjust baking time for gooey centers, and consider adding flaky sea salt before serving.

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