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A freshly baked New York chocolate chip cookie with melty chocolate puddles

Classic New York-Style Chocolate Chip Cookies

These classic New York-style chocolate chip cookies are known for their chewy centers, crisp edges, and abundant chocolate chunks. Perfect for a sweet treat, this recipe yields large, satisfying cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 cookies
Calories 280 kcal

Equipment

  • Parchment paper
  • silicone mats
  • Medium bowl
  • Large bowl
  • Electric mixer
  • Large ice cream scoop
  • Baking sheets
  • Wire rack

Ingredients
  

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Add-ins

  • 1 ½ cups semisweet chocolate chunks or a mix of dark and milk chocolate

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set aside.

Mixing

  • In a large bowl, cream the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes).
  • Beat in the eggs one at a time, ensuring full incorporation, then stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet, mixing on low speed until just combined; avoid overmixing.
  • Fold in the chocolate chunks until they are evenly distributed throughout the dough.

Chilling and Baking

  • Cover and chill the dough in the refrigerator for at least 30 minutes, or preferably 24 hours for enhanced flavor and texture.
  • Using a large ice cream scoop, place dough mounds onto baking sheets, leaving 3 inches between each.
  • Bake for 10-14 minutes, until edges are golden brown and centers are slightly soft.
  • Remove from the oven, and if desired, sprinkle flaky sea salt over the warm cookies.
  • Let cookies cool on the baking sheets for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is highly recommended for best flavor and texture. For an extra touch, use a mix of milk and dark chocolate chunks.