NYC Style Chocolate Chip Cookies
Thick, chewy NYC-style chocolate chip cookies with crispy golden edges and soft centers loaded with chocolate chips.
Equipment
Ingredients
Ingredients
all purpose flour
280 g
baking soda
1.25 g
baking powder
2.5 g
corn starch
5 g
dark brown sugar
220 g
granulated sugar
40 g
egg (cold)
1 piece
egg yolk (cold)
1 piece
unsalted butter (cold, cubed)
225 g
vanilla bean paste
15 ml
semi sweet chocolate chips
170 g
milk chocolate chunks
85 g
salt
1 pinch
instant coffee
1.5 g
Instructions
Cream the butter
Add cubed cold butter to bowl or stand mixer and beat on high until creamy.
Add sugars
Add brown sugar and granulated sugar to creamed butter. Beat on high until well combined.
Add eggs and vanilla
Add cold egg, egg yolk, and vanilla bean paste. Mix on high until well incorporated.
Mix dry ingredients
In separate bowl combine flour, baking powder, baking soda, salt, corn starch, and instant coffee.
Combine wet and dry
Gradually add dry ingredients to wet mixture. Add chocolate chips and chunks. Mix until just combined.
Scoop dough balls
Scoop 6-ounce tall cookie dough balls onto baking sheet.
Freeze dough
Freeze the dough balls for at least 2 hours or overnight.
Preheat oven
Preheat oven to 175°C (350°F).
Bake cookies
Place 3-4 cookies on prepared baking sheet with 4 inches between each. Bake 16-18 minutes until edges golden and center chewy.
Cool cookies
Let cookies cool completely on baking sheet before serving.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 2-3 minutes to bake time.
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