Picture a tray of golden-brown cookies emerging from the oven, edges crisped and freckled with caramelized sugar, centers plush and pale with glistening pools of semisweet and dark chocolate.
Imagine the buttery aroma filling your kitchen, a soft hush of steam as you break one open—melty swirls meeting a tender, chewy crumb and a whisper of flaky sea salt.
These New York–style chocolate chip cookies are my comfort ritual: sturdy enough for dunking, luxurious enough to feel like a treat.
They matter to me because they turn small moments into celebrations—perfect for busy weeknights, Sunday suppers, after-school snacks, or a last-minute dessert for friends.
Once, a surprise playdate turned into a mini party; this dough saved the day, delivering warm cookies in under two hours with smiles all around. You’ll love the thick, bakery-style texture and balanced sweetness. Ready? Let’s cook!
Why You’ll Love It
- Delivers bakery-thick, chewy centers with crisp, set edges
- Uses cold butter for height without long chilling
- Combines chips and chunks for melty pockets and pools
- Bakes from pantry staples with simple, reliable steps
- Freezes beautifully; bake fresh cookies anytime
Ingredients
- 2 1/2 cups all-purpose flour, spooned and leveled — about 300 g for accuracy (weigh if possible)
- 1 tablespoon cornstarch — helps keep centers tender
- 1 teaspoon baking soda — fresh, not expired
- 3/4 teaspoon fine sea salt — seasons dough evenly
- 1 cup unsalted butter, cold and cubed — high-fat European style if available
- 3/4 cup granulated sugar — superfine dissolves more evenly
- 1 cup packed light brown sugar — soft, no hard lumps
- 2 large eggs, cold — use straight from the fridge
- 2 teaspoons pure vanilla extract — real vanilla, not imitation
- 12 ounces semisweet chocolate chips — 50–60% cacao preferred
- 4 ounces dark chocolate, chopped into chunks — bar chocolate for melty pools
- Flaky sea salt, for sprinkling (optional) — finish warm cookies lightly
Step-by-Step Method
Whisk Dry Ingredients
Combine flour, cornstarch, baking soda, and fine sea salt in a medium bowl. Whisk until evenly blended and no pockets remain. Set aside within reach. Pre-measuring prevents overmixing later. Keep the bowl dry and clean. If using a scale, target about 300 grams flour to avoid dense cookies. This base guarantees lift and tender chew.
Cream Cold Butter & Sugars
Beat cold, cubed unsalted butter with granulated and brown sugars on medium-high. Mix 2 to 3 minutes until lightly creamy but still cool. Aim for small butter flecks and a slightly fluffy texture. Avoid over-creaming.
This cold-start method limits spread and builds structure typical of New York bakery cookies.
Add Eggs & Vanilla
Beat in eggs one at a time on medium-low until just incorporated. Scrape the bowl and paddle as needed. Mix in pure vanilla extract until combined. Don’t overmix; keep the batter cool and cohesive.
Overmixing warms the dough and encourages spreading. Stop once the mixture looks smooth and uniform.
Combine Wet & Dry
Add the whisked dry ingredients to the butter mixture on low speed. Mix until only a few streaks of flour remain. Stop the mixer early to prevent toughness.
The dough should look thick and slightly dry in spots. Finish by folding so the final mix happens gently, preserving tenderness and height.
Fold In Chocolates
Add semisweet chocolate chips and chopped dark chocolate. Fold with a spatula until evenly distributed and no dry flour remains. The chopped chocolate creates melty pools while chips provide structure.
Scrape the bottom to incorporate everything. Avoid overworking. The dough should be studded and cohesive.
Portion & Chill Dough
Use a 2-tablespoon scoop to portion 24 dough mounds. Place on a lined sheet pan, spacing slightly. Chill for 1 hour until firm to the touch.
Chilling solidifies butter and hydrates flour. This step limits spread and yields thick centers. Cover if chilling longer to prevent drying.
Preheat & Prepare Pans
Preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment. Arrange oven racks in the upper and lower middle if baking multiple batches.
Ensure sheets are cool before loading dough. A hot pan jumpstarts spread. Gather a round cutter if you plan to scoot edges.
Bake Until Just Set
Place chilled dough balls 2 inches apart on prepared sheets. Bake one tray at a time for 10 to 12 minutes. Rotate halfway for even browning.
Look for set edges and puffed, slightly underdone centers. Pull early for chewier centers. Residual heat finishes baking as they rest on the tray.
Scoot, Sprinkle, and Cool
Immediately after baking, use a round cutter to gently scoot cookies for neat edges. Sprinkle with flaky sea salt if desired. Cool on the baking sheet for 5 minutes to set structure.
Transfer to a wire rack and cool until just warm. Serve then for gooey centers and glossy chocolate pools.
Ingredient Swaps
- Flour: Swap 1:1 with a gluten-free all-purpose blend that contains xanthan gum; or use 60% bread flour + 40% AP for chewier texture.
- Butter: Use plant-based block butter (not spread) 1:1; or brown the butter and chill until firm for nutty flavor (cookies may spread slightly more).
- Eggs: Replace each egg with 3 tablespoons aquafaba or a flax egg (1 tbsp ground flax + 3 tbsp water, rested 5–10 min).
- Sugars: Use all brown sugar for chewier, deeper flavor; or all granulated for crisper edges. Coconut sugar works 1:1 for brown sugar.
- Cornstarch: Substitute with potato starch or tapioca starch 1:1; or omit and reduce flour by 2 teaspoons for a similar tenderness.
- Chocolate: Any mix-ins totaling ~16 oz—chips, chopped bars, milk or dark, or budget-friendly store-brand chips; add 1 cup nuts or dried fruit if desired.
- Salt: Use kosher salt (Diamond): 1–1¼ tsp; if using Morton kosher, 1 tsp; keep flaky salt optional for finishing.
You Must Know
- Doneness • If edges look set but centers are puffed and pale with a slight jiggle, pull the tray; the carryover heat finishes them in 5–7 minutes on the sheet. This yields gooey centers at an internal temp around 185–190°F.
- Troubleshoot • If cookies spread too thin into one puddle, chill the portioned dough an extra 20–30 minutes and verify flour is near 300 g (2 1/2 cups spooned). Cold dough and correct flour-to-fat ratio keep a 2.75–3 inch finished diameter.
- Scale • For bakery-thick cookies, portion 3 tablespoons (about 55–60 g) each and extend oven time by 1–2 minutes; target a 1/2–5/8 inch center thickness with lightly bronzed rims. Bigger mass retains heat longer, so keep 3 inches between mounds.
- Flavor Boost • For deeper caramel notes, swap 2–3 tablespoons of the granulated sugar for dark brown sugar and add 1/4 teaspoon espresso powder; you’ll get more toffee aroma and sharper chocolate contrast without extra sweetness.
- Make-Ahead • To stock the freezer, freeze portioned balls solid for 2 hours, then bag up to 2 months. Bake from frozen adding 2–3 minutes; look for matte edges and a domed, soft center to avoid overbaking.
Serving Tips
- Serve warm with vanilla ice cream and a drizzle of hot fudge.
- Pair with cold milk or a latte; sprinkle flaky salt just before serving.
- Plate assorted sizes with fresh berries for color and contrast.
- Sandwich two cookies around vanilla or coffee gelato for dessert sliders.
- Crumble over custard or yogurt parfaits for texture and chocolatey crunch.
Storage & Make-Ahead
Refrigerate baked cookies in an airtight container up to 1 week.
Rewarm 5 minutes at 300°F for fresh edges.
Dough balls keep chilled 48–72 hours for deeper flavor.
For longer storage, freeze portioned dough or baked cookies up to 2 months.
Bake from frozen, adding 1–2 minutes.
Reheating
Reheat gently: microwave 10–15 seconds with a damp paper towel.
Oven at 300°F for 5–7 minutes.
Stovetop skillet on low, covered 2–3 minutes.
Avoid overbaking; aim for warmed centers, crisp edges.
Levain Bakery Origins
Although New York boasts countless cookie legends, Levain Bakery is the name that sparked the city’s modern thick-cookie craze.
I remember stepping into their tiny Upper West Side shop and feeling a wave of butter-scented warmth, like opening an oven door in winter.
Founded by Pam Weekes and Connie McDonald in 1995, Levain started as a neighborhood bakery fueled by marathon training, hearty appetites, and bold bakes.
Their signature? Monumental mounds—bronzed edges, pale craggy tops, and molten centers ribboned with semisweet chocolate. That contrast—crisp rim, gooey core—redefined what a chocolate chip cookie could be. Lines formed, and the style spread citywide.
I chase that balance at home: cold butter, big scoops, short bake, generous chocolate. It’s the Levain effect, alive in every thick, warm bite.
Final Thoughts
Ready to bake? Give these NY-style chocolate chip cookies a try, then tweak the chips, chill time, or cookie size to create your perfect batch!
Frequently Asked Questions
Can I Make These Cookies Gluten-Free Without Gritty Texture?
Yes—you can. I swap in a quality 1:1 gluten-free flour with xanthan gum, add 1 tablespoon milk, and let the scooped dough rest 30 minutes. The baked cookies taste buttery, tender, and pleasantly chewy, not gritty.
How Does Altitude Affect Rise and Spread?
At higher altitudes, I see quicker rise and more spread. Air’s thinner, moisture evaporates faster. I’d reduce leavening slightly, add a tablespoon water, increase oven temperature 15°F, and chill dough longer for thick, tender, glossy-centered cookies.
What Mixer Speed Prevents Overworking the Dough?
Use low speed to prevent overworking the dough. I mix until the flour just vanishes—soft hush, gentle swish—then stop. I’ll fold in chips by hand, keeping the dough cool, tender, and beautifully textured, never tough.
Can I Freeze Portioned Dough and Bake Directly?
Yes—you can bake directly from frozen. I do it often. Freeze scooped balls on a sheet, bag them, then bake at 375°F, adding 2–4 minutes. You’ll get tall edges, gooey centers, and fragrant, toasty chocolate puddles.
Which Chocolate Percentage Gives Best Flavor Balance?
I love 60–65% dark for balance: it’s bittersweet, melts into glossy pools, and tames sweetness. I mix roughly two-thirds semisweet chips with one-third 70% chunks for depth, toasted cocoa aroma, and lingering, not-bitter finish.
NY Chocolate Chip Cookies
Equipment
- 2 large mixing bowl
- 1 Medium bowl
- 1 Stand mixer or hand mixer
- 2 Baking sheet
- 2 silicone baking mat or 2 sheets parchment paper
- 1 wire cooling rack
- 1 Whisk
- 1 Rubber spatula
- 1 Cookie scoop 2 tablespoons
- 1 digital kitchen scale optional
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 2 1/2 cup all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine sea salt
- 1 cup unsalted butter cold and cubed
- 3/4 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs cold
- 2 teaspoon pure vanilla extract
- 12 ounce semisweet chocolate chips
- 4 ounce dark chocolate chopped into chunks
- flaky sea salt for sprinkling, optional
Instructions
- Whisk together flour, cornstarch, baking soda, and fine sea salt in a medium bowl and set aside.
- In a large bowl, beat the cold cubed butter with granulated sugar and brown sugar on medium-high until lightly creamy but still cool, 2 to 3 minutes.
- Beat in the eggs one at a time until just incorporated, then mix in vanilla.
- Add dry ingredients to the wet mixture on low speed and mix until a few streaks of flour remain.
- Fold in semisweet chocolate chips and dark chocolate chunks until evenly distributed and no dry flour remains.
- Using a 2-tablespoon scoop, portion dough into 24 mounds, then chill the dough balls on a lined sheet for 1 hour.
- Preheat the oven to 375°F (190°C) and line baking sheets with silicone mats or parchment.
- Arrange chilled dough balls 2 inches apart on prepared sheets and bake one tray at a time for 10 to 12 minutes until edges are set and centers are puffed but slightly underdone.
- Immediately after baking, scoot cookies with a round cutter if desired to make neat edges and sprinkle with flaky sea salt.
- Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool until just warm before serving.
Notes
