NYC Style Thick Chocolate Chip Cookies
NYC Style Thick Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 2
Beat in the large egg, then the large egg yolk, and finally the vanilla extract until just combined. Scrape down the sides of the bowl as needed.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min
- 5
Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min
- 6
Divide the dough into 4 large, thick balls (about 6 ounces each). Place them on a plate or baking sheet lined with parchment paper.
⏱️ 3 min
- 7
Cover the dough balls with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for thick, chewy cookies.
⏱️ 120 min
- 8
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 9
Place the chilled cookie dough balls on the prepared baking sheet, leaving plenty of space between them as they will spread.
⏱️ 1 min
- 10
Bake for 12-15 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked. Do not overbake.
⏱️ 15 min•🌡️ 375
- 11
Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set up and become perfectly chewy.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
NYC Style Thick Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup dark chocolate chunks
Instructions
- 1
In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 2
Beat in the large egg, then the large egg yolk, and finally the vanilla extract until just combined. Scrape down the sides of the bowl as needed.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min - 5
Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed throughout the dough.
⏱️ 2 min - 6
Divide the dough into 4 large, thick balls (about 6 ounces each). Place them on a plate or baking sheet lined with parchment paper.
⏱️ 3 min - 7
Cover the dough balls with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling step is crucial for thick, chewy cookies.
⏱️ 120 min - 8
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 9
Place the chilled cookie dough balls on the prepared baking sheet, leaving plenty of space between them as they will spread.
⏱️ 1 min - 10
Bake for 12-15 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and underbaked. Do not overbake.
⏱️ 15 min•🌡️ 375 - 11
Remove from the oven and let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a wire rack to cool completely. This allows them to set up and become perfectly chewy.
⏱️ 10 min