NYC style chocolate chip cookies

Here’s a New York City–style chocolate chip cookie recipe — big, thick, golden on the edges, gooey in the middle, and packed with rich chocolate. Think Levain Bakery–inspired: crispy outside, tender and molten inside. Perfect with a cold glass of milk or coffee.

🍪 NYC-Style Chocolate Chip Cookies

Thick. Chewy. Buttery. Bakery-style goodness.

✅ Ingredients (Makes 8 large cookies)

• 1 cup (226g) cold unsalted butter, cut into cubes

• ¾ cup (150g) light brown sugar, packed

• ½ cup (100g) granulated sugar

• 2 large eggs

• 2¾ cups (345g) all-purpose flour

• 1 tbsp cornstarch (for tenderness)

• 1 tsp baking soda

• ½ tsp salt

• 2 cups (340g) good-quality chocolate chips or chunks

  • Use a mix of semisweet, dark, and milk if you like

• ½ cup chopped walnuts or pecans (optional but classic in NYC cookies)

🥣 Instructions

1. Cream the Butter & Sugars

• In a large mixing bowl, cream cold butter and both sugars on medium speed for 2–3 minutes until light and fluffy.

• Add the eggs one at a time, mixing until just combined.

2. Add Dry Ingredients

• In a separate bowl, whisk together:

  • Flour

  • Cornstarch

  • Baking soda

  • Salt

• Gradually add the dry mix to the wet ingredients and mix just until combined.

3. Fold in the Chocolate & Nuts

• Stir in chocolate chips and nuts (if using) with a spatula or mixer on low.

4. Portion the Dough

• Divide the dough into 8 large balls (~6 oz each).

• Don’t flatten — keep them tall and rough for that rustic NYC look.

• Chill for at least 1 hour, or overnight for even better texture.

5. Bake

• Preheat oven to 400°F (200°C).

• Place cookies on a lined baking sheet with space between (they spread slightly).

• Bake for 10–12 minutes, or until golden brown on the edges but still soft and gooey in the center.

• Let cool on the sheet for 10 minutes before transferring.

🔄 Tips for Best Results

• Use cold butter – this helps the cookies stay thick.

• Don’t overbake – the center should look slightly underdone when you pull them out.

• Use chocolate chunks or a chopped bar for pools of melted chocolate.

• Rest the dough – chilling deepens flavor and improves texture.

• Double the recipe and freeze dough balls for future cookie cravings!

🧊 Storage

• Room temp: 3–4 days in an airtight container.

• Fridge: Up to a week.

• Freeze: Freeze dough balls or baked cookies for up to 2 months. Bake from frozen at 400°F for 12–14 minutes.

Would you like a gluten-free version, stuffed version (like Nutella-filled), or a small-batch version for 2–3 cookies?