New York Style Cookies (Printable Version)
Thick, chewy cookies with gooey centers and chocolate chips for a nostalgic sweet treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 3/4 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine salt
→ Wet Ingredients
05 - 1 cup unsalted butter, cold and cubed
06 - 1 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs, cold
09 - 2 teaspoons pure vanilla extract
→ Mix-ins
10 - 2 cups semi-sweet chocolate chips or chunks
11 - 1 cup chopped walnuts or pecans (optional)
# How to Make It:
01 - Preheat oven to 350°F. Line two large baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl or stand mixer, beat cold cubed butter with light brown sugar and granulated sugar until creamy and slightly fluffy, for 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing the dough.
06 - Fold in semi-sweet chocolate chips or chunks and optional chopped nuts by hand until evenly distributed.
07 - Portion dough into large balls, using approximately 1/4 cup per ball, and arrange spaced apart on prepared baking sheets.
08 - Bake for 14 to 16 minutes, until edges are lightly golden and centers remain slightly underbaked.
09 - Remove baking sheets from oven and let cookies cool on tray for 10 minutes before transferring to a wire rack to finish cooling.
# Expert Insights:
01 -
- Big bakery style cookies with both crisp edges and soft centers
- Loaded with chocolate chips and options for nuts
- Simple pantry ingredients and easy enough for beginners
- Ready in under forty minutes with only brief chilling
02 -
- Crispy outside with a soft gooey center for bakery style results at home
- Dough can be preportioned and chilled overnight for even thicker centers
- Freezes beautifully both baked and unbaked
03 -
- Chill your dough for at least thirty minutes if you want thicker cookies the cold butter and flour will give that signature soft center
- Do not overmix after adding the flour or you will lose tenderness. Remember always bake one test cookie first to check your oven’s accuracy and your dough thickness every oven and climate is a little different this quick test has saved me many times before