NYC Style Thick Chocolate Chip Cookies
NYC Style Thick Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all purpose flour, (285g)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon corn starch
- 1 cup dark brown sugar, (200g)
- 3 tablespoons granulated sugar, (37g)
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup unsalted butter, cold, (225g)
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips, (250g)
- 1/2 cup milk chocolate chunks, (125g)
- 1 pinch salt
- 1/2 teaspoon espresso powder coffee
Instructions
- 1
In a bowl or stand mixer, add the cubed cold butter. Beat on high speed until creamy, for about 2 minutes.
⏱️ 2 min
- 2
Add the dark brown sugar and granulated sugar to the butter mixture. Beat again for 2-3 minutes on high speed until well combined.
⏱️ 3 min
- 3
Add the cold egg, cold egg yolk, and vanilla bean paste to the mixture. Mix on high speed for 3-4 minutes until everything is well incorporated.
⏱️ 4 min
- 4
In a separate bowl, combine the all purpose flour, baking powder, baking soda, pinch of salt, corn starch, and espresso powder coffee. Mix these dry ingredients thoroughly.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing until just combined.
⏱️ 3 min
- 6
Fold in the semi sweet chocolate chips and milk chocolate chunks. Mix until just combined, being careful not to overmix the batter at this stage.
⏱️ 2 min
- 7
Scoop 4-ounce tall cookie dough balls onto a baking sheet lined with parchment paper.
⏱️ 4 min
- 8
Freeze the dough balls for at least 2 hours or overnight. This is crucial for the thick, chewy texture.
⏱️ 120 min
- 9
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 10
Place 3-4 frozen cookie dough balls on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie to allow for spreading.
⏱️ 1 min
- 11
Bake for 16-18 minutes, or until the edges are golden and crispy and the center is chewy and soft.
⏱️ 18 min•🌡️ 350
- 12
Let the cookies cool completely on the baking sheet before serving. This allows them to set and prevents them from breaking apart.
⏱️ 15 min
Kitchen Tools
NYC Style Thick Chocolate Chip Cookies
- 2 1/4 cups all purpose flour, (285g)
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon corn starch
- 1 cup dark brown sugar, (200g)
- 3 tablespoons granulated sugar, (37g)
- 1 egg, cold
- 1 egg yolk, cold
- 1 cup unsalted butter, cold, (225g)
- 1 tablespoon vanilla bean paste
- 1 cup semi sweet chocolate chips, (250g)
- 1/2 cup milk chocolate chunks, (125g)
- 1 pinch salt
- 1/2 teaspoon espresso powder coffee
Instructions
- 1
In a bowl or stand mixer, add the cubed cold butter. Beat on high speed until creamy, for about 2 minutes.
⏱️ 2 min - 2
Add the dark brown sugar and granulated sugar to the butter mixture. Beat again for 2-3 minutes on high speed until well combined.
⏱️ 3 min - 3
Add the cold egg, cold egg yolk, and vanilla bean paste to the mixture. Mix on high speed for 3-4 minutes until everything is well incorporated.
⏱️ 4 min - 4
In a separate bowl, combine the all purpose flour, baking powder, baking soda, pinch of salt, corn starch, and espresso powder coffee. Mix these dry ingredients thoroughly.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing until just combined.
⏱️ 3 min - 6
Fold in the semi sweet chocolate chips and milk chocolate chunks. Mix until just combined, being careful not to overmix the batter at this stage.
⏱️ 2 min - 7
Scoop 4-ounce tall cookie dough balls onto a baking sheet lined with parchment paper.
⏱️ 4 min - 8
Freeze the dough balls for at least 2 hours or overnight. This is crucial for the thick, chewy texture.
⏱️ 120 min - 9
Preheat the oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 10
Place 3-4 frozen cookie dough balls on a prepared baking sheet, leaving approximately 4 inches of space in between each cookie to allow for spreading.
⏱️ 1 min - 11
Bake for 16-18 minutes, or until the edges are golden and crispy and the center is chewy and soft.
⏱️ 18 min•🌡️ 350 - 12
Let the cookies cool completely on the baking sheet before serving. This allows them to set and prevents them from breaking apart.
⏱️ 15 min