New York–Style Chocolate Chip Cookies

If you’ve ever had a chocolate chip cookie from a New York City bakery, you know exactly what makes them special: huge, thick, chewy centers, crisp golden edges, and loaded with chocolate. These New York-style chocolate chip cookies are bold, indulgent, and meant to be enjoyed warm, preferably with a glass of milk and zero regrets.

What Makes These “New York Style”?

• Extra-large cookies (think bakery-sized)
• Thick and chewy centers
• Slightly crisp edges
• Packed with both semi-sweet and dark chocolate
• Soft texture thanks to cornstarch and brown sugar

Ingredients

• 2 ¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp baking powder
• 1 Tbsp cornstarch
• 3 Tbsp white sugar
• 1 cup brown sugar, packed
• 1 large egg + 1 egg yolk, cold
• 1 Tbsp vanilla extract
• Pinch of salt
• 1 cup semi-sweet chocolate chips
• ½ cup dark chocolate chips

Tips for Perfect New York–Style Chocolate Chip Cookies

1. Make Them Big

New York–style cookies are known for their size. Use ¼-cup portions of dough for thick, bakery-style cookies with chewy centers.

2. Don’t Overbake

The key to soft, chewy centers is slightly underbaking. Remove cookies when the edges are golden but the centers still look soft—they’ll continue to set as they cool.

3. Keep Ingredients Cold

Using cold eggs helps prevent cookies from spreading too much, keeping them thick and chewy instead of flat.

4. Cornstarch Is the Secret

A small amount of cornstarch creates a tender, soft interior, giving these cookies their classic NYC bakery texture.

5. Avoid Overmixing

Overmixing develops gluten and leads to tough cookies. Mix until just combined for the best texture.

6. Space Them Out

These cookies spread as they bake. Leave at least 3 inches between dough balls to avoid cookies merging together.

7. Press Extra Chocolate on Top

For that bakery-style look, press a few chocolate chips into the tops of cookies right after baking.

8. Let Them Set on the Pan

Allow cookies to cool on the baking sheet for 8–10 minutes before moving them. This helps them firm up while staying soft inside.

9. Chill for Extra Thickness (Optional)

If you want even thicker cookies, chill the dough for 30 minutes before baking.

10. Bake One Test Cookie First

Ovens vary. Baking one test cookie helps you adjust bake time and ensures perfect results.

New York Style Chocolate Chip Cookies

Course: Dessert

Servings

18-24

servings

Prep time

15

minutes

Cooking time

12

minutes

Calories

220

kcal

Ingredients

• 2 1/4 C All Purpose Flour

• 1/4 Tsp Baking Soda

• 1/2 Tsp Baking Powder

• 1 Tbsp Corn Starch

• 3 Tbsp White Sugar

• 1 C Brown Sugar

• 1 Egg + 1 Egg Yolk, Cold

• 1 Tbsp Vanilla

• 1 C Semi-Sweet Chocolate Chips

• 1/2 C Dark Chocolate Chip

• Pinch of Salt

Directions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking soda, baking powder, cornstarch, and salt. Set aside.
• In a large bowl, mix white sugar and brown sugar until combined. Add the egg, egg yolk, and vanilla. Mix until smooth and creamy.
• Gradually fold in the dry ingredients until just combined. Do not overmix. Stir in the semi-sweet and dark chocolate chips.
• Scoop dough into 2-Tbsp balls and place 2–3 inches apart on the baking sheet.
  Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked.
• Remove from oven and let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool.

Are New York–style chocolate chip cookies different from regular cookies?

Yes. New York–style cookies are larger, thicker, and chewier with soft centers and crisp edges—similar to what you’d find in an NYC bakery.

Why are my cookies flat?

Cookies spread too much if butter is too warm, dough is overmixed, or dough balls are too small. Large dough balls and cold ingredients help keep them thick.

Can I freeze New York–style cookie dough?

Yes! Scoop dough balls and freeze for up to 3 months. Bake directly from frozen, adding 1–2 minutes to bake time.

Quick Troubleshooting

• Cookies too flat? Dough balls too small or ingredients too warm
• Cookies too dry? Overbaked, reduce bake time by 1–2 minutes
• Cookies not spreading? Dough may be too cold, let sit 5 minutes before baking