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–+ servings
classic chewy new york cookies

NY Chocolate Chip Cookies

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 32 minutes
Course Dessert
Cuisine American
Servings 24 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

Chilling the portioned dough firms the butter so the cookies spread less and get that thick New York bakery style texture; using a mix of chips and chopped chocolate creates pools and pockets for better melt and contrast. If you prefer extra-thick cookies, scoop 3 tablespoons per cookie and extend bake time by 1 to 2 minutes. For chewier centers, pull the cookies when the centers are pale and slightly domed, as carryover heat will finish them. Weighing flour prevents dry, cakey results (target about 300 grams), and cold butter helps mimic the bakery-style mixing method without a long rest. Rotate the pan halfway through for even browning, and always bake from chilled dough for best height.
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