NEW YORK STYLE CHOCOLATE CHIP COOKIES
New York Style Chocolate Chip Cookies Recipe
These New York Style Chocolate Chip Cookies are thick, oversized, buttery, and packed with melty chocolate chips. Inspired by the famous bakery-style cookies found in New York City, these cookies have crisp golden edges, a soft and gooey center, and plenty of rich chocolate in every bite.
If you love thick chocolate chip cookies with a bakery-style appearance and an irresistibly soft center, this easy homemade recipe is one you'll want to save.
Why You'll Love These New York Style Cookies
- Extra thick and oversized
- Soft and gooey centers
- Golden, slightly crisp edges
- Loaded with chocolate chips
- Rich buttery flavor
- Easy to make at home
- Perfect for parties and bake sales
- Tastes like a bakery-style cookie
What Makes New York Style Chocolate Chip Cookies Different?
Classic chocolate chip cookies are usually thinner and spread more during baking. New York style cookies are famous for being much thicker, larger, and more substantial.
The dough is typically portioned into large balls and chilled before baking. This helps the cookies maintain their height while the outside becomes golden brown and the center stays soft and gooey.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chocolate chunks, optional
Ingredient Notes
All-Purpose Flour
All-purpose flour provides enough structure to create thick cookies without making them overly dense.
Cornstarch
A small amount of cornstarch helps create a softer, more tender center.
Brown Sugar
Brown sugar adds moisture, chewiness, and a deeper caramel-like flavor.
Chocolate
For the best bakery-style appearance, use a combination of chocolate chips and chocolate chunks. The chunks create beautiful pools of melted chocolate on top.
How to Make New York Style Chocolate Chip Cookies
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Set aside.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
This should take approximately 2–3 minutes.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until combined.
Step 4: Add the Dry Ingredients
Gradually add the dry ingredients to the wet mixture.
Mix just until the flour disappears. Avoid overmixing because this can make the cookies tougher.
Step 5: Add the Chocolate
Fold in the chocolate chips and chocolate chunks using a spatula or wooden spoon.
Step 6: Chill the Dough
Cover the dough and refrigerate for at least 1 hour.
For the best thick bakery-style cookies, chilling the dough overnight is even better.
How to Shape New York Style Cookies
Step 7: Make Large Dough Balls
Preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper.
Divide the chilled dough into approximately 8–10 large portions.
Each dough ball should be substantially larger than a traditional chocolate chip cookie.
For an especially thick appearance, make each portion tall rather than perfectly round.
Step 8: Add Extra Chocolate
Press a few additional chocolate chips or chunks onto the tops of the dough balls before baking.
This gives the finished cookies a beautiful bakery-style appearance.
How to Bake Thick Chocolate Chip Cookies
Step 9: Bake
Place the cookies on the prepared baking sheet, leaving plenty of space between them.
Bake for approximately 10–14 minutes, depending on their size.
The edges should be golden brown while the centers still look slightly underbaked.
Step 10: Let Them Cool
Remove the cookies from the oven and allow them to cool on the baking sheet for approximately 10 minutes.
The centers will continue to set as they cool.
Transfer them to a wire rack to finish cooling.
The Secret to Thick Bakery-Style Cookies
Chill the Dough
Cold dough spreads less in the oven, helping the cookies maintain their thick shape.
Make Tall Dough Balls
Instead of flattening the dough, shape it into tall, chunky portions.
Use Plenty of Chocolate
Large chocolate chips and chunks make the cookies look and taste more like professional bakery cookies.
Don't Overbake
For a soft and gooey center, remove the cookies while the middle still looks slightly underdone.
How to Get Gooey Chocolate Chip Cookies
The key is to slightly underbake the cookies.
The edges should be set and lightly golden while the center remains soft. As the cookies cool on the baking sheet, the residual heat will continue cooking the middle.
If you bake them until the centers look completely done in the oven, they may become dry after cooling.
Can I Make Smaller Cookies?
Absolutely.
Instead of making 8–10 oversized cookies, divide the dough into 16–20 smaller portions.
Reduce the baking time and begin checking the cookies after approximately 8 minutes.
New York Style Chocolate Chip Cookie Variations
Triple Chocolate Cookies
Use a combination of milk chocolate, semisweet chocolate, and dark chocolate chips.
Sea Salt Chocolate Chip Cookies
Sprinkle a small amount of flaky sea salt over the cookies immediately after baking.
Walnut Chocolate Chip Cookies
Fold 1 cup of chopped toasted walnuts into the dough.
Peanut Butter Chocolate Chip Cookies
Add 1/2 cup creamy peanut butter to the dough and reduce the butter slightly to maintain the right consistency.
Double Chocolate Cookies
Replace a small portion of the flour with unsweetened cocoa powder for a rich chocolate cookie dough.
White Chocolate Macadamia Cookies
Replace the semisweet chocolate with white chocolate chips and add chopped macadamia nuts.
How to Store Chocolate Chip Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
Place a piece of parchment paper between layers if stacking the cookies.
How to Keep Cookies Soft
Store the cookies in an airtight container to prevent moisture loss.
If desired, place a small piece of bread inside the container. The bread can help maintain a softer texture by providing moisture inside the sealed container.
Can You Freeze the Cookie Dough?
Yes. Freezing the dough is a great way to have freshly baked cookies whenever you want them.
Shape the dough into individual portions and place them on a baking sheet. Freeze until firm, then transfer them to a freezer-safe bag or container.
Frozen cookie dough can generally be stored for up to 3 months for the best quality.
Bake directly from frozen, adding a few extra minutes to the baking time as needed.
Can You Freeze Baked Cookies?
Yes. Allow the cookies to cool completely before placing them in an airtight freezer-safe container.
Freeze for up to approximately 3 months.
Thaw at room temperature or warm briefly in the microwave for a soft, freshly baked texture.
Frequently Asked Questions
Why did my cookies spread too much?
The butter may have been too warm, the dough may not have been chilled long enough, or the baking sheet may have been too warm.
Why aren't my cookies thick?
Make sure the dough is properly chilled and avoid flattening the dough balls. Shaping the dough into tall portions also helps create thicker cookies.
Can I use melted butter?
It's better to use softened butter for this recipe. Melted butter can make the dough spread more and produce flatter cookies.
Can I use chocolate chunks instead of chocolate chips?
Yes. Chocolate chunks are excellent for creating large pools of melted chocolate.
Why are my cookies hard?
Overbaking is usually the main reason. Remove the cookies while the centers still look slightly soft.
Can I make the dough ahead of time?
Yes. The cookie dough can be refrigerated for up to approximately 2–3 days before baking.
Recipe Card
New York Style Chocolate Chip Cookies
Prep Time: 20 minutes
Chilling Time: 1 hour
Cook Time: 10–14 minutes
Total Time: About 1 hour 35 minutes
Servings: 8–10 large cookies
Category: Dessert, Cookies
Cuisine: American
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chocolate chunks, optional
Instructions
- Whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Beat softened butter, brown sugar, and granulated sugar until creamy.
- Add eggs one at a time, then mix in vanilla.
- Gradually add the dry ingredients and mix just until combined.
- Fold in chocolate chips and chocolate chunks.
- Cover and refrigerate the dough for at least 1 hour.
- Preheat oven to 375°F (190°C).
- Divide dough into 8–10 large portions and shape into tall dough balls.
- Place on a parchment-lined baking sheet and add extra chocolate on top.
- Bake for 10–14 minutes, until edges are golden and centers remain soft.
- Cool on the baking sheet for 10 minutes.
- Transfer to a wire rack and serve.
Final Thoughts
These New York Style Chocolate Chip Cookies are thick, buttery, chocolate-packed, and wonderfully gooey in the center. Chilling the dough, using large portions, and slightly underbaking the cookies are the keys to achieving that irresistible bakery-style texture.
Serve them warm with a glass of cold milk, a scoop of vanilla ice cream, or simply enjoy them straight from the baking sheet.
Save this recipe and make these giant bakery-style chocolate chip cookies whenever you're craving something seriously delicious!
