NYC Style Chocolate Chip Cookies
NYC Style Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, cubed, cold
- 1 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg, cold
- 1 large egg yolk, cold
- 1 tablespoon vanilla bean paste
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1/8 teaspoon kosher salt
- 1/2 teaspoon instant coffee granules
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate, chunks
Instructions
- 1
In the bowl of a stand mixer fitted with a paddle attachment, add the cubed cold unsalted butter. Beat on high speed until light and creamy, about 2 minutes.
⏱️ 2 min
- 2
Add the dark brown sugar and granulated sugar to the creamed butter. Beat on high speed for another 2 to 3 minutes until the mixture is well combined and fluffy.
⏱️ 3 min
- 3
Add the cold large egg, cold large egg yolk, and vanilla bean paste to the sugar mixture. Mix on high speed for 3 to 4 minutes until everything is well incorporated and smooth.
⏱️ 4 min
- 4
In a separate medium bowl, whisk together the all purpose flour, baking powder, baking soda, kosher salt, corn starch, and instant coffee granules until well combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing on low speed until a shaggy dough forms. Then, fold in the semi-sweet chocolate chips and milk chocolate chunks until just combined. Be careful not to overmix the dough at this stage.
⏱️ 3 min
- 6
Using a large 6-ounce cookie scoop, portion the dough into tall balls and place them onto a baking sheet lined with parchment paper.
⏱️ 5 min
- 7
Freeze the scooped cookie dough balls for at least 2 hours, or preferably overnight. This step is crucial for the cookies' texture and spread.
⏱️ 120 min
- 8
Once ready to bake, preheat your oven to 350°F. Line a baking sheet with fresh parchment paper.
⏱️ 15 min•🌡️ 350
- 9
Place 3 to 4 frozen cookie dough balls on the prepared baking sheet, ensuring approximately 4 inches of space between each cookie to allow for spreading. Bake for 16 to 18 minutes, or until the edges are golden and crispy, and the center remains soft and chewy.
⏱️ 17 min•🌡️ 350
- 10
Remove from the oven and let the cookies cool completely on the baking sheet before transferring or serving. Enjoy your warm, gooey NYC-style chocolate chip cookies!
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
NYC Style Chocolate Chip Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, cubed, cold
- 1 cup dark brown sugar
- 3 tablespoons granulated sugar
- 1 large egg, cold
- 1 large egg yolk, cold
- 1 tablespoon vanilla bean paste
- 2 1/4 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon corn starch
- 1/8 teaspoon kosher salt
- 1/2 teaspoon instant coffee granules
- 1 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate, chunks
Instructions
- 1
In the bowl of a stand mixer fitted with a paddle attachment, add the cubed cold unsalted butter. Beat on high speed until light and creamy, about 2 minutes.
⏱️ 2 min - 2
Add the dark brown sugar and granulated sugar to the creamed butter. Beat on high speed for another 2 to 3 minutes until the mixture is well combined and fluffy.
⏱️ 3 min - 3
Add the cold large egg, cold large egg yolk, and vanilla bean paste to the sugar mixture. Mix on high speed for 3 to 4 minutes until everything is well incorporated and smooth.
⏱️ 4 min - 4
In a separate medium bowl, whisk together the all purpose flour, baking powder, baking soda, kosher salt, corn starch, and instant coffee granules until well combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet mixture in the stand mixer, mixing on low speed until a shaggy dough forms. Then, fold in the semi-sweet chocolate chips and milk chocolate chunks until just combined. Be careful not to overmix the dough at this stage.
⏱️ 3 min - 6
Using a large 6-ounce cookie scoop, portion the dough into tall balls and place them onto a baking sheet lined with parchment paper.
⏱️ 5 min - 7
Freeze the scooped cookie dough balls for at least 2 hours, or preferably overnight. This step is crucial for the cookies' texture and spread.
⏱️ 120 min - 8
Once ready to bake, preheat your oven to 350°F. Line a baking sheet with fresh parchment paper.
⏱️ 15 min•🌡️ 350 - 9
Place 3 to 4 frozen cookie dough balls on the prepared baking sheet, ensuring approximately 4 inches of space between each cookie to allow for spreading. Bake for 16 to 18 minutes, or until the edges are golden and crispy, and the center remains soft and chewy.
⏱️ 17 min•🌡️ 350 - 10
Remove from the oven and let the cookies cool completely on the baking sheet before transferring or serving. Enjoy your warm, gooey NYC-style chocolate chip cookies!
⏱️ 15 min