Thick New York Style Chocolate Chip Cookies

If you’re a fan of thick, bakery-style cookies with gooey centers and crispy edges, these New York style chocolate chip cookies are a dream come true. Packed with rich chocolate chunks and a hint of vanilla, each cookie has that perfect balance of chewiness and crunch that makes them irresistible. Inspired by classic New York cookie shops, this recipe is simple yet delivers the iconic thick, decadent texture everyone loves.

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About This Recipe

New York Style chocolate chip cookies stand out from regular cookies with their impressive thickness and unique texture. Unlike the typical thin or chewy cookies, NYC cookies are tall, with a crispy, golden-brown edge and a soft, gooey center filled with chocolate chunks. They’re crafted to be almost cake-like, giving each bite a satisfying density that’s rich and indulgent. These cookies are generously sized, just like the ones you’d find in New York bakeries, making them a treat that feels extra special and a bit over-the-top—in the best way!

One of the best things about this recipe is how easy it is to make. With no need to chill the dough, these cookies come together quickly, meaning you can go from mixing bowl to warm cookies in under an hour. The ingredients are simple and likely already in your pantry, making this the perfect go-to recipe for whenever you’re craving thick, bakery-style cookies without the fuss.

What You Need To Make This Recipe

All-Purpose Flour: Provides structure to the cookies. These NYC cookies use more flour than regular recipes, giving them a thicker, more cake-like texture.

Unsalted butter (room temperature): Adds richness and moisture, creating a soft, tender interior. Using butter at room temperature ensures it blends smoothly with the sugars.

Brown Sugar: Adds moisture and a slight caramel flavor, creating a chewy texture. Brown sugar also helps keep the cookies soft in the center.

Granulated Sugar: Balances the sweetness and helps create those crispy edges. The combination of brown and granulated sugar creates the ideal balance between chewy and crispy.

Vanilla extract: Adds a warm, sweet flavor that enhances the taste of the chocolate. It’s a key flavor component in most chocolate chip cookie recipes.

Egg: Acts as a binder and adds moisture, giving the cookies their soft, chewy texture. The egg also contributes to the richness of the dough.

Baking Soda: This helps the cookies spread slightly and adds a bit of lift. It works with the baking powder to create the perfect height and soft center.

Baking Powder: Adds additional lift, creating a thicker, more cake-like texture. This is essential for achieving that classic NYC cookie thickness.

Salt: Balances the sweetness and enhances the flavors, especially the chocolate. A pinch of salt makes all the difference in bringing out the taste of the other ingredients.

Dark Chocolate Chunks or Chips: The star of the cookies! Dark chocolate provides a rich, intense chocolate flavor that pairs perfectly with the sweet dough. Using chunks creates pockets of melty chocolate, while chips give a more even distribution.

How To Make New York Style Chocolate Chip Cookies

Step 1: Begin by creaming the butter and sugars together until the mixture is light and fluffy. This step is key to achieving the ideal texture, as it helps incorporate air into the dough for a soft, chewy center. If you forgot to take the butter out ahead of time, don’t worry—you can gently soften it in the microwave for 5-7 seconds. Just be cautious not to overheat, as fully melted butter will change the texture and may prevent the cookies from holding their thick, cakey shape.

Step 2: Once the butter and sugars are well creamed and have a light, fluffy texture, add in the egg and vanilla extract. Mix until fully combined, making sure the egg is thoroughly incorporated into the mixture. This entire process can be done using an electric hand/stand mixer or even just a wooden spoon if you don’t own an electric mixer.

Step 3: Next, add all the dry ingredients and mix until just combined.

Step 4: Lastly, add roughly chopped chocolate chunks(or chocolate chips if you’re using them) and give it one last mix. Also, make sure to save about a handful of chocolate chunks for the top of the cookie balls.

Step 5: The chocolate chunk cookie dough should neither be sticky nor dry and crumbly. Now it’s time to portion and shape the dough! Using an ice cream scoop is ideal here, as it ensures all the cookies are uniform in size, which helps them bake evenly. If you don’t have a scoop, no problem—you can simply eyeball the portions. New York style chocolate chip cookies are quite big so make each ball is at least 2 tablespoons of cookie dough.

Step 6: Place the dough balls onto a parchment-lined baking tray, spacing them evenly, and bake in a preheated oven for 10-12 minutes until the edges are golden brown. Let the cookies cool completely or wait a few minutes and enjoy them warm.x

How To Store New York Style Chocolate Chip Cookies

To keep New York Style chocolate chip cookies fresh and chewy, store them in an airtight container at room temperature for up to 3 days. For longer storage, place a piece of parchment paper between layers to prevent sticking and keep them in the freezer for up to 3 months. Simply thaw them at room temperature when ready to enjoy, or warm them in the microwave for a few seconds for that fresh-baked taste!

How To Freeze Cookie Dough

Freezing cookie dough is a great way to have freshly baked cookies whenever you crave them! To freeze, portion out the dough into individual cookie-sized balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls for 1-2 hours, or until solid, then transfer them to a freezer-safe bag or airtight container. This method prevents the dough balls from sticking together. When you’re ready to bake, simply place the frozen dough on a baking sheet and add a few extra minutes to the baking time—no need to thaw! This way, you’ll always have ready-to-bake cookies on hand for any occasion.

Pro Tips

Measure Flour Carefully: Use a kitchen scale if possible or the spoon-and-level method to avoid adding too much flour, which can make the cookies dense and dry.
Cream Butter and Sugars Thoroughly: Cream until the mixture is light and fluffy, which helps create the ideal texture with chewy centers and crispy edges.
Mix Just Until Combined: Avoid overmixing after adding the flour to keep the cookies tender and prevent them from becoming tough.
Go Heavy on Chocolate Chunks: Use plenty of high-quality chocolate chunks or chips to get that rich, chocolatey bite in every piece. Chocolate chunks melt better than chips for those gooey pockets.
Add a Pinch of Sea Salt on Top: Sprinkle a little sea salt on top of each cookie dough ball before baking for an extra burst of flavor that enhances the chocolate.
Don’t Overbake: Take the cookies out when the edges are golden and the centers still look slightly underbaked. They’ll continue to firm up as they cool.
Cool on the Baking Sheet: Let the cookies cool on the baking sheet for a few minutes to help them set and maintain their thick, chewy texture.
Use an Ice Cream Scoop for Perfect Portions: An ice cream scoop ensures all the cookies are the same size, which helps them bake evenly and gives them that impressive NYC-style thickness.
Bake One Tray at a Time: For even baking, place one tray in the center of the oven at a time. This helps each batch bake to perfection without uneven spreading.

FAQ’s

What type of chocolate is best for these cookies?

High-quality dark chocolate chunks or chopped chocolate bars work best, as they create melty pockets of chocolate. Chocolate chips can be used, but they don’t melt as fully as chunks do.

How do I know when the cookies are done baking?

Remove the cookies when the edges are golden and the centers still look slightly underbaked. They will continue to set as they cool, ensuring a chewy, soft center.

Why did my cookies turn out flat?

Flat cookies may be due to overly warm butter, too little flour, or a warm baking environment. Ensure you’re using cold or room temp. butter and accurately measuring flour for best results.

Can I freeze the dough for later?

Absolutely! Use the instructions mentioned above to easily freeze your cookie dough!

Can I use regular salt instead of sea salt on top?

Yes, but sea salt or flaky salt enhances the flavor without overpowering it. If using table salt, use sparingly as it’s finer and saltier.

What’s the best way to store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat briefly to enjoy them warm!

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend, but be aware the texture may differ slightly. Adding a touch more liquid can help balance out any dryness.

nyc_cookies_1 — New York Style Chocolate Chip Cookies

If you love chocolate chip cookies then you need to try out my Brown Butter Chocolate Chip Cookies, or my Chewy Double Chocolate Chip Cookies!

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Recipe Card

Thick New York Style Chocolate Chip Cookies

Prep Time: 10 min

Cook Time: 12-15 min

Chill Time: 0 min

Total Time: 25 min

Course: Dessert

Servings: 10 -12 cookies

Calories: 291.52kcal

Ingredients

113g softened room temp. butter (1/2 cup)
160g light brown sugar (1 cup)
40g granulated sugar (1/4 cup)
1 large egg room temp.
1 tsp vanilla extract
315g all-purpose flour (2 1/2 cups)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt *if using unsalted butter
130g semi-sweet chocolate chunks

Equipment/Utensils

Large bowl
An electric hand/stand mixer (or just a whisk/wooden spoon)
Spatula
1-2 baking sheets lined with parchment paper
2 tbsp Cookie scoop *optional

Instructions

Set the oven to 180°C (350°F) and let it preheat while you prepare the dough. Line 1-2 baking sheets with parchment paper and set aside.
In a medium bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. This can be done using an electric hand/stand mixer or just using a wooden spoon if you don’t have one.
Add the egg and vanilla extract to the creamed mixture and mix until fully combined.
Add flour, baking soda, baking powder, and salt to the wet ingredients. Switch to a spatula and mix until just combined—don’t overmix! (if it’s a bit difficult to mix using a spatula you can switch to your hands because the cookie dough will seem a bit dry in the beginning, but once you keep mixing the dough comes together and is not dry or sticky.)
Stir in chocolate chunks, saving a few pieces for topping each cookie.
Use a cookie scoop or an ice cream scoop to portion the dough into balls, at least 2 tablespoons each. Place them on a parchment-lined baking sheet with at least one inch of space between each ball.
Bake in the preheated oven for 12-15 minutes, until the edges are golden and the centers look slightly underbaked. It’s best to bake the cookies one tray at a time.
Let the cookies cool for 5 minutes before transferring them onto a cooling rack to cool completely. Sprinkle on some flaky sea and enjoy!

Nutrition

Calories: 291.52kcal

Total Fat: 11.18g

Carbs: 43.13g

Sugars: 21.45g

Protein: 4.05g

Sodium: 219.05mg

Fiber: 1.44g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **