NYC-Style Chocolate Chip Cookies
NYC-Style Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter, cold and cubed (170g)
- 3/4 cup dark brown sugar, (150g)
- 1/3 cup granulated sugar, (65g)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour, (240g)
- 1 teaspoon cornstarch
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1 tablespoon milk powder
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- as needed flaky sea salt, for topping
Instructions
- 1
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, milk powder, espresso powder, cornstarch, and salt. Whisk well to combine and set aside.
⏱️ 3 min
- 2
In the bowl of a stand mixer fitted with the paddle attachment, add the cold cubed unsalted butter, dark brown sugar, and granulated sugar. Mix on medium speed for 2 to 3 minutes, until the mixture is light, fluffy, and creamy.
⏱️ 3 min
- 3
Add the large egg, egg yolk, and vanilla bean paste to the creamed butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed to ensure all ingredients are incorporated.
⏱️ 2 min
- 4
Gradually add the prepared dry ingredients to the wet mixture in the stand mixer. Mix on low speed just until combined. Be careful not to overmix the dough.
⏱️ 2 min
- 5
Remove the bowl from the mixer. Stir in the semi-sweet chocolate chips and milk chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min
- 6
Cover the dough with plastic wrap and refrigerate for at least 2 hours. For deeper flavor and thicker cookies, the dough can be refrigerated for up to 24 hours.
⏱️ 120 min
- 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350
- 8
Scoop large portions of the chilled dough (approximately 1 ounce each). Roll each portion loosely into a ball. To achieve a 'bakery look,' keep the dough balls tall rather than flattening them. Place the shaped dough balls on the prepared baking sheet, leaving some space between them.
⏱️ 5 min
- 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and cookie size.
⏱️ 12 min•🌡️ 350
- 10
Once baked, remove the cookies from the oven and immediately sprinkle flaky sea salt over the warm cookies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
NYC-Style Chocolate Chip Cookies
- 3/4 cup unsalted butter, cold and cubed (170g)
- 3/4 cup dark brown sugar, (150g)
- 1/3 cup granulated sugar, (65g)
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons vanilla bean paste
- 2 cups all-purpose flour, (240g)
- 1 teaspoon cornstarch
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1 tablespoon milk powder
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- as needed flaky sea salt, for topping
Instructions
- 1
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, milk powder, espresso powder, cornstarch, and salt. Whisk well to combine and set aside.
⏱️ 3 min - 2
In the bowl of a stand mixer fitted with the paddle attachment, add the cold cubed unsalted butter, dark brown sugar, and granulated sugar. Mix on medium speed for 2 to 3 minutes, until the mixture is light, fluffy, and creamy.
⏱️ 3 min - 3
Add the large egg, egg yolk, and vanilla bean paste to the creamed butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed to ensure all ingredients are incorporated.
⏱️ 2 min - 4
Gradually add the prepared dry ingredients to the wet mixture in the stand mixer. Mix on low speed just until combined. Be careful not to overmix the dough.
⏱️ 2 min - 5
Remove the bowl from the mixer. Stir in the semi-sweet chocolate chips and milk chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min - 6
Cover the dough with plastic wrap and refrigerate for at least 2 hours. For deeper flavor and thicker cookies, the dough can be refrigerated for up to 24 hours.
⏱️ 120 min - 7
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350 - 8
Scoop large portions of the chilled dough (approximately 1 ounce each). Roll each portion loosely into a ball. To achieve a 'bakery look,' keep the dough balls tall rather than flattening them. Place the shaped dough balls on the prepared baking sheet, leaving some space between them.
⏱️ 5 min - 9
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking time may vary depending on your oven and cookie size.
⏱️ 12 min•🌡️ 350 - 10
Once baked, remove the cookies from the oven and immediately sprinkle flaky sea salt over the warm cookies. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
⏱️ 3 min