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, cubed, 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 large bowl or the bowl of a stand mixer, add the cubed cold unsalted butter.
⏱️ 1 min
- 2
Beat the butter on high speed until it becomes creamy, which should take about 2 minutes.
⏱️ 2 min
- 3
Add the dark brown sugar and granulated sugar to the creamy butter.
⏱️ 1 min
- 4
Beat the mixture again on high speed for 2-3 minutes until the sugars are well combined with the butter.
⏱️ 3 min
- 5
Add the cold egg and cold egg yolk along with the vanilla bean paste to the wet mixture.
⏱️ 1 min
- 6
Mix on high speed for 3-4 minutes until all the wet ingredients are well incorporated and the mixture is light and fluffy.
⏱️ 4 min
- 7
In a separate medium bowl, combine the all purpose flour, baking powder, baking soda, salt, corn starch, and espresso powder coffee. Mix these dry ingredients thoroughly to combine.
⏱️ 2 min
- 8
Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing on low speed until just combined.
⏱️ 2 min
- 9
Add the semi sweet chocolate chips and milk chocolate chunks to the dough. Mix until just combined; be careful not to overmix the batter at this stage.
⏱️ 1 min
- 10
Using a scoop or your hands, form tall cookie dough balls, each weighing approximately 4 ounces (about 113 grams). Place these dough balls onto a baking sheet lined with parchment paper.
⏱️ 3 min
- 11
Freeze the cookie dough balls for at least 2 hours, or preferably overnight. This step is crucial for the thick, chewy texture.
⏱️ 120 min
- 12
When ready to bake, preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 13
Place 3-4 frozen cookie dough balls on a prepared baking sheet, ensuring to leave approximately 4 inches of space between each cookie to allow for spreading.
⏱️ 1 min
- 14
Bake for 16-18 minutes, or until the edges are golden and crispy, and the center remains chewy and soft. The cookies may still look slightly underdone in the middle, but they will set as they cool.
⏱️ 18 min•🌡️ 350
- 15
Allow the cookies to cool completely on the baking sheet or a wire rack before serving. This helps them firm up and achieve their signature thick texture. Enjoy!
⏱️ 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, cubed, 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 large bowl or the bowl of a stand mixer, add the cubed cold unsalted butter.
⏱️ 1 min - 2
Beat the butter on high speed until it becomes creamy, which should take about 2 minutes.
⏱️ 2 min - 3
Add the dark brown sugar and granulated sugar to the creamy butter.
⏱️ 1 min - 4
Beat the mixture again on high speed for 2-3 minutes until the sugars are well combined with the butter.
⏱️ 3 min - 5
Add the cold egg and cold egg yolk along with the vanilla bean paste to the wet mixture.
⏱️ 1 min - 6
Mix on high speed for 3-4 minutes until all the wet ingredients are well incorporated and the mixture is light and fluffy.
⏱️ 4 min - 7
In a separate medium bowl, combine the all purpose flour, baking powder, baking soda, salt, corn starch, and espresso powder coffee. Mix these dry ingredients thoroughly to combine.
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing on low speed until just combined.
⏱️ 2 min - 9
Add the semi sweet chocolate chips and milk chocolate chunks to the dough. Mix until just combined; be careful not to overmix the batter at this stage.
⏱️ 1 min - 10
Using a scoop or your hands, form tall cookie dough balls, each weighing approximately 4 ounces (about 113 grams). Place these dough balls onto a baking sheet lined with parchment paper.
⏱️ 3 min - 11
Freeze the cookie dough balls for at least 2 hours, or preferably overnight. This step is crucial for the thick, chewy texture.
⏱️ 120 min - 12
When ready to bake, preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 13
Place 3-4 frozen cookie dough balls on a prepared baking sheet, ensuring to leave approximately 4 inches of space between each cookie to allow for spreading.
⏱️ 1 min - 14
Bake for 16-18 minutes, or until the edges are golden and crispy, and the center remains chewy and soft. The cookies may still look slightly underdone in the middle, but they will set as they cool.
⏱️ 18 min•🌡️ 350 - 15
Allow the cookies to cool completely on the baking sheet or a wire rack before serving. This helps them firm up and achieve their signature thick texture. Enjoy!
⏱️ 15 min