Classic New York-Style Chocolate Chip Cookies
Classic New York-Style Chocolate Chip Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/4 teaspoon sea salt flakes, for sprinkling, optional
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 5
Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 6
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This helps prevent spreading and develops flavor.
⏱️ 30 min
- 7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Scoop large mounds of dough (about 1/4 cup each) onto the prepared baking sheets, leaving about 2-3 inches between cookies. If desired, sprinkle a few sea salt flakes on top of each cookie dough ball.
⏱️ 5 min
- 9
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and cookie size.
⏱️ 15 min•🌡️ 375
- 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Classic New York-Style Chocolate Chip Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1/4 teaspoon sea salt flakes, for sprinkling, optional
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 5
Fold in the semisweet chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 6
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This helps prevent spreading and develops flavor.
⏱️ 30 min - 7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop large mounds of dough (about 1/4 cup each) onto the prepared baking sheets, leaving about 2-3 inches between cookies. If desired, sprinkle a few sea salt flakes on top of each cookie dough ball.
⏱️ 5 min - 9
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and cookie size.
⏱️ 15 min•🌡️ 375 - 10
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 10 min