New York Style Chocolate Chip Cookies

Sarah’s Kitchen
by Sarah’s Kitchen
9 Cookies
33 min

I'm going to be super honest right now, New York cookies are just the best type of cookies. It's probably because I'm from New York but if you love crunchy, 1-inch thick cookies with a gooey, soft and chewy inside then you would think that they're the best ever too.


I've been on the hunt to finding the perfect recipe to these stunners. I wanted it to be massive, t h i c c, chocolatey and everything else a New York cookie should be. And I did just that. I spent hours of research if not days and my biggest takeaways from all of it had to be that:


1) Baking soda + baking powder makes sure that the cookies rise even more


2) Cornstarch makes the inside of the cookie tender instead of dense


3) Using cold butter and refrigerating the dough overnight allows the cookie to keep its shape and reduces spreading in the oven


Happy baking friends!! For the full recipe post, check out my blog here.


-Sarah

Look at all that gooey chocolate goodness oozing out of this chewy cookie!!


Massive cookie + cold milk = the best thing ever!

Watch the video above if you're a visual learner! (Subscribe if you'd like to see more like this!!)

New York Style Chocolate Chip Cookies
Recipe details
  • 9  Cookies
  • Prep time: 15 Minutes Cook time: 18 Minutes Total time: 33 min
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Ingredients
  • 2 3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. cornstarch
  • 1 cup cold butter (cut into cubes)
  • 1/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 bar of chocolate (cut into chunks)
  • 1 cup chocolate chips
Instructions
In a medium mixing bowl, sift together your flour, baking soda, baking powder, salt and cornstarch.
Using a stand mixer or a hand mixer, whisk the cold butter until fluffy (this should take about 3-4 minutes.
Add both sugars to the butter and whisk until it is combined.
Add your eggs one at a time to the creamed butter, whisking before you add the next egg.
Next, add your vanilla and mix until incorporated.
In 1 cup increments, pour your dry ingredients into the butter mixture. Stop when everything is just combined and it becomes dough-like. Be careful not to over-mix as that can create a tough cookie.
Add your chocolate chips and chocolate chunks to the dough and fold them in.
Scoop out the dough and roll them into 5-ounce balls. Place the balls on a baking sheet topped with parchment paper and refrigerate for at least 1 hour. Refrigerating them overnight is ideal.
Once the cookie dough is chilled transfer them straight into a preheated oven set to 375°F. Bake them for 14 minutes rotating the baking sheet halfway through baking time. For the last 4-5 minutes bake the cookies at 400°F so that the outside of the cookie can develop a more golden color and become crunchier.
Take the cookies out of the oven and let them sit on the baking sheet for at least 10 minutes, (they will continue to bake as they cool), before enjoying.
Tips
  • Using cold butter and refrigerating your dough will ensure that the cookies spread less in the oven and keeps their large shape.
  • Depending on the type of oven you own, you might need to take your cookie out earlier or later than the recommended time. To make sure you take them out when they are ready, you can use a toothpick. If it comes out gooey but has cake like crumbs on it, it's ready. If no crumbs come out and there is only dough, it is a bit raw and you would have to wait a little longer.
  • Once you add your dry ingredients to your wet ingredients, make sure you do not over-mix, this will create more gluten which will then create a tough cookie.
  • I really suggest enjoying your cookies right as they come out of the oven because they are at their best. But a good thing about them is that they can stay at room temperature and can be reheated the next day. It will still taste fresh and the best part is that it's still just as soft.
Sarah’s Kitchen
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Comments
  • JeannieandGuy Rickard JeannieandGuy Rickard on Jan 17, 2021

    Adding one cup of dry ingredients at a time, I would think, would make your cookies tough. By the time you mix the last cup of flour, the first cup is now over mixed and more gluten has formed. I would mix in half the flour mix in and then the other half. This results in less mixing. Is there a reason for mixing in 1cup at a time, other than flour going everywhere? Other than that, this looks AMAZING and I am going to try your recipe.

    • Sarah’s Kitchen Sarah’s Kitchen on Jan 17, 2021

      Hi! Putting 1 cup of flour at a time when there are around 2-3 cups shouldn't make your cookies incredibly tough unless you were to continue to over-mix even after the flour is incorporated. You are right though; over-mixing does lead to tougher cookies. Part of the reason for dividing it into increments was that it would prevent the flour from going everywhere. Have fun and let me know how it goes!
  • Jo Jo on Mar 11, 2021

    will there be a problem if we roll the cookies a little smaller than 5 inch--that seems like and awful big cookie for 2 70yr old people--we love the sound of the recipe and refrigerating it over night--just not the size
    • Sarah’s Kitchen Sarah’s Kitchen on Mar 12, 2021

      Of course! We used 5 ounces of cookie dough to replicate the famous cookie bakeries in New York City: Chip and Levain Bakery who create large, thick cookies. If you don't enjoy the size, you can always make it smaller.
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