New York Style Cookies

Thick and chewy New York Style cookies offer the ultimate bakery experience at home each bite is rich with gooey chocolate chunks and a hint of caramel from brown sugar. These cookies have a crisp outer shell while the centers remain soft and slightly underbaked just the way classic New York bakers make them. When I first recreated them for my family the smell alone had everyone gathered in the kitchen before they even hit the cooling rack.

I still remember the first time I tested this recipe on a rainy Saturday and my partner declared they tasted just like those pricey city bakery cookies we once traveled for.

Ingredients

• All purpose flour: gives the structure for thick cookies look for unbleached varieties for better chew
• Baking powder and baking soda: work together for that signature rise and slight crackle check freshness for best results
• Fine salt: enhances sweetness and balances the richness consider sea salt for a touch of extra flavor
• Unsalted butter cold and cubed: encourages crisp edges use high fat European butter if you can
• Light brown sugar: brings a caramel nuance opt for soft and moist packs
• Granulated sugar: is essential for sweetness and crispy edges
• Large eggs cold: bind everything together always use the freshest possible
• Pure vanilla extract: gives aroma and flavor the real stuff makes a big difference
• Semi sweet chocolate chips or chunks: for pockets of melted chocolate use a good baking chocolate or high quality chips
• Chopped walnuts or pecans: totally optional but add crunch go for fresh nuts from a trusted source to avoid rancidity

Instructions

Prepare the Baking Sheets:

Line two large baking sheets completely with parchment paper to prevent sticking and ease cleanup set aside.

Mix the Dry Ingredients:

In a medium bowl whisk together the all purpose flour baking powder baking soda and fine salt for a full minute to aerate and evenly distribute leaveners.

Cream the Butter and Sugars:

In a large bowl or stand mixer use a paddle attachment to beat the cold cubed butter with both sugars on medium speed for two to three minutes until the mixture looks creamy and just slightly fluffy. Starting with cold butter is key here so your cookies bake up tall and have bakery style texture.

Add Eggs and Vanilla:

Add the eggs one at a time beating well after each addition so the mixture becomes satiny and cohesive. Scrape down the sides and mix in vanilla extract until just blended.

Combine Dry and Wet Mixtures:

Gradually add your flour mixture to the butter mixture in three additions mixing on low speed and scraping the bowl between each. Stop mixing as soon as the dough comes together a little floury streak is okay.

Fold in the Mix Ins:

Switch to a spatula and fold in chocolate chips and chopped nuts distributing evenly but working gently so as not to overwork the dough.

Shape the Cookies:

Portion the dough using a cookie scoop or quarter cup measure to form large balls each weighing about seventy grams. Place them at least three inches apart on the lined baking sheets.

Bake to Perfection:

Bake cookies for fourteen to sixteen minutes watching for golden edges and slightly pale tops the centers should look slightly underbaked for the right texture.

Cool and Set:

Allow cookies to cool on the tray for ten minutes where they will finish setting before gently moving to a wire rack to cool completely or enjoy warm for maximum gooeyness.

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It is the chunks of semi sweet chocolate that make these cookies pure magic I love sneaking one out of the oven while still warm and melty it brings me back to childhood afternoons baking with my grandmother in her tiny city kitchen where she always let me lick the spatula

Storage Tips

Store completely cooled cookies in an airtight container at room temperature for up to four days for best texture add a slice of bread to keep them soft. If you want to lengthen their life freeze baked cookies in a single layer then transfer to freezer safe bags enjoying them over the next two months just reheat briefly in the oven for that just baked feel.

Ingredient Substitutions

You can swap walnuts or pecans for macadamia nuts or omit them entirely. Use white or dark chocolate chunks if you prefer a different flavor. For a dairy free version use a plant based butter and vegan chocolate chips though texture may vary slightly.

Serving Suggestions

These cookies are meant to be large and indulgent but you can make them mini for platters just reduce the bake time to eight to ten minutes. They are best with a glass of icy cold milk hot coffee or as a treat crumbled over ice cream. Try sandwiching a scoop of vanilla gelato between two for a real summer delight.

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Enjoy these cookies still warm for maximum gooeyness or save some dough in your freezer for a bakery fresh treat whenever you crave it. You will love every bite just like we do in our family.

Recipe Questions & Answers

→ How do I achieve a gooey center?

Chilling the dough before baking and removing the cookies while the center looks slightly underbaked will help create a gooey texture.

→ Can I substitute different chocolate types?

Yes, you can use dark, milk, or white chocolate chips, or even mix in chopped chocolate for varied flavor.

→ Are nuts essential for this style?

Nuts are optional. They add crunch and flavor, but can be omitted for a classic chocolate chip version.

→ Why use cold butter instead of softened?

Cold butter helps the cookies hold their shape and maintain thickness, giving a chunky, bakery-style bite.

→ How can I keep cookies soft for days?

Store in an airtight container with a slice of bread—the bread helps maintain moisture and keeps the cookies soft.