5.0 stars (based on 3 reviews)
NYC Style Chocolate Chip Cookies
Recipe
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Prep Time: 15 min
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs, room temp
- 3 cups all-purpose flour, (spooned & leveled, see note below)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 tsp cornstarch
- 2 1/2 – 3 cups semi sweet chocolate chips (milk, dark chocolate or chocolate chunks also work! I like a variety of different types of chocolate!)
Bake Time: 10 min
Yields: 8-12 semi large to large cookies
What you need
Cookies
What to do
1. Note: If you plan to stuff your cookies with Nutella, see helpful tips below. Place butter and sugars in a stand mixer, fitted with paddle attachment. Mix on medium speed for about 90 seconds. Hand mixer and/or whisk also works- just make sure butter is extra soft, so you can easily mix.
2. Add eggs and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Mix well, but gently (you can use a rubber spatula).
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below about chilling and stuffing the cookies). You can also bake right away. When ready to bake, if the cookie dough has been in the fridge, allow your dough to come to room temperature (about 1 hour) preheat oven to 400 degrees.
5. Using your hands or large spoon, scoop dough into about 8 large cookies or 12 smaller cookies. Place 4 on a baking sheet lined with parchment paper. Before baking I like to add a couple more chocolate chips on top. Bake for about 10-12 minutes (if baking larger cookies, you could need a few more minutes of baking time), or when edges and top are browning. The inside will still be gooey. (*see note about shaping cookies below).
6. Remove from oven. Add a few more chocolate chips or chunks to give the cookies symmetry! Sprinkle with coarse sea salt. Cool for 20 -30 minutes. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. Add eggs and vanilla. Mix on low speed until combined.
3. Sift all dry ingredients into a medium bowl (wait on the chocolate chips). Give the dry mix a good whisk or two so everything is combined. Add all ingredients to your butter and sugar mixture. Mix on low until flour is barely combined. Add chocolate chips. Mix well, but gently (you can use a rubber spatula).
4. At this point, I like to cover and chill my dough for 24 hrs (*see note below about chilling and stuffing the cookies). You can also bake right away. When ready to bake, if the cookie dough has been in the fridge, allow your dough to come to room temperature (about 1 hour) preheat oven to 400 degrees.
5. Using your hands or large spoon, scoop dough into about 8 large cookies or 12 smaller cookies. Place 4 on a baking sheet lined with parchment paper. Before baking I like to add a couple more chocolate chips on top. Bake for about 10-12 minutes (if baking larger cookies, you could need a few more minutes of baking time), or when edges and top are browning. The inside will still be gooey. (*see note about shaping cookies below).
6. Remove from oven. Add a few more chocolate chips or chunks to give the cookies symmetry! Sprinkle with coarse sea salt. Cool for 20 -30 minutes. INHALE warm or at room temperature! Cookies can be stored at room temperature for 2-3 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Helpful tips
Here are some important Pro tips by Maude
- Stuffing cookies with nutella. Take a tsp and scoop about 8-12 clumps (about the size of a quarter) of nutella- place the clumps on a plate and chill in the freezer for about 30 minutes. When ready to bake mold a hole in each piece of dough, place chilled nutella clump, mold the dough around it and proceed with baking the cookies.
- When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- To get that classic thick/tall cookie shape, try making your balls of dough a little taller than usual. Height helps the cookies maintain shape and not spread too far. You can also pinch a few areas of each cookie dough ball. The end result will look like the balls of dough have dimples (small dents) all over.
- Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which creates an almost butterscotch/caramel-like flavor to your cookies! It is heavenly! Try not to skip this step!
- When baking your cookies, try not to crowd your pan as your cookies will spread. For this recipe, I usually bake 3 cookies at a time.
- I often bake ugly looking cookies (LOL). To avoid ugly cookies, and to create uniformed cookies, I take a cup or cookie cutter and place it over each cookie- give it a nice swirl, which helps the cookie return to a circular shape. Its a bomb technique, and no skill required!
