These New York Style Chocolate Chip Cookies are an ultra thick chocolate chip cookie. They are a huge chocolate chip cookie and one of the best you’ll ever try! They are soft, fluffy, thick, golden on the outside, and gooey on the inside.
I love making Cookie Recipes and sharing them with my readers. I think these New York Style Chocolate Chip Cookies are some of the best chocolate chip cookies you’ll ever have. They are a lot like the huge cookies that you can get at New York City Bakeries (think Levain, Gideon’s Bakehouse, Janie’s, Chip City, or some of the other local bakeries there).
Want even more cookie recipes? Some of my other favorites are these Copycat Subway Chocolate Chip Cookies, Old Fashioned Chocolate Chip Cookies, and Sourdough Chocolate Chip Cookies.
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❤️ Why you’ll love this recipe
- Taste: Buttery and sweet with just the right amount of chocolate chips!
- Thick: The unique method for this recipe ensures that your cookies will be ultra thick.
- Bakery style: These are a great dupe for the huge cookies you see in New York City bakeries!
- Freezer friendly: You can keep the cookie dough in your freezer for up to three months. These are great to prep for holiday cookie exchanges.
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the recipe card at the bottom of this post.
For these cookies, you will need:
- Unsalted Butter: You’ll want to use butter that’s been softened to room temperature. Butter temperature is very important so make sure it isn’t too warm.
- Cream cheese: This is kind of an unusual ingredient but the cream cheese will help you get a soft and ultra thick cookie. I recommend using a full fat cream cheese. Be sure to soften it to room temperature just like your butter.
- Sugar and light brown sugar
- Vanilla extract
- Baking powder
- Corn starch: Another ingredient that will help thicken the cookies.
- Salt
- Eggs: You’ll need two large eggs for these cookies.
- All purpose flour: Be sure to measure your flour carefully. You’ll want three cups of flour.
- Chocolate chips: I used semi-sweet but you can also use milk chocolate, dark chocolate, or a combination of different types.
🔪 Equipment needed
You’ll need a stand mixer or a hand mixer, large bowl, cooling rack, and baking sheets. I recommend using parchment paper (not wax paper, it will melt) when baking cookies. If you use a hand mixer, be careful not to over mix the dough.
⏲️ Recipe instructions (step by step guide)
Begin by clearing a space for a sheet pan tray in your freezer.
Next, combine your softened butter, cream cheese, vanilla extract, light brown sugar, and sugar. Cream together with a hand or stand mixer (image 1).
Add in your flour, salt, baking powder, corn starch, and eggs. Mix until combined (image 2). Do not over mix.
Stir in your chocolate chips (image 3).
Create tall egg shaped dough balls with about three tablespoons of dough. Place them on your baking tray to freeze (image 4). Freeze for at least one hour (do not bake them all together, only freeze them together).
Preheat your oven to 375°F and place six dough balls on a baking sheet (image 5). Bake for 14 to 18 minutes or until the edges are golden. Baking times may vary so I recommend watching the cookies closely.
Remove from the oven and let the cookies rest on the baking tray for 10 minutes after baking then 10 additional minutes on a cooling rack.
👩🏻🍳 Tips
- Do not over mix, especially if you are using a hand mixer.
- Do not skip chilling the dough in your freezer. This helps to create a super thick cookie.
- Measure your ingredients (especially the flour) very carefully.
🥡 How to store leftovers
Store any leftover cookies in an airtight container once they are cool. They will be good for up to four days after baking.
❄️ How to freeze cookie dough
Put the dough balls in a freezer safe plastic storage bag and freeze for up to three months. You can use wax paper to separate dough ball layers, if needed.
📋 Recipe FAQs
There are several things that can help you achieve thicker cookies. The first is to make sure you chill your dough and keep your baking sheets cool. Using ingredients like softened butter (not melted) and corn starch will also help create a thicker cookie.
They are freshly made with high quality ingredients. There’s not much better than a freshly baked cookie!
The combination of butter, sugar, salt, and vanilla. The flavors work incredibly well together. Many people will cite chocolate chip cookies as their favorite type of cookie.
The fresh ingredients and no preservatives in homemade cookies will always give you a better taste than store bought cookies.
Other great cookie recipes:
If you tried these New York Style Chocolate Chip Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
New York Style Chocolate Chip Cookies
Equipment
- Hand or stand mixer
- Baking sheets
- Parchment paper not wax paper
- Cooling rack
Ingredients
- ¾ cup unsalted butter (12 tablespoons) softened to room temperature
- ¼ cup cream cheese softened to room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 2 teaspoons corn starch
- ½ teaspoon salt
- 3 cups all purpose flour
- 2 large eggs
- 2 cups chocolate chips
Instructions
- Begin by clearing a space for a sheet pan tray in your freezer.
- Next, combine your softened butter, cream cheese, vanilla extract, light brown sugar, and sugar. Cream together with a hand or stand mixer.¾ cup unsalted butter, ¼ cup cream cheese, 1 cup sugar, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Add in your flour, salt, baking powder, corn starch, and eggs. Mix until combined. Do not over mix.1 teaspoon baking powder, 2 teaspoons corn starch, ½ teaspoon salt, 3 cups all purpose flour, 2 large eggs
- Stir in your chocolate chips.2 cups chocolate chips
- Create tall egg shaped dough balls with about three tablespoons of dough. Place them on your baking tray to freeze (do not bake them all together). Freeze for at least one hour.
- Preheat your oven to 375°F and place six dough balls on a baking sheet. Bake for 14 to 18 minutes or until the edges are golden. Baking times may vary so I recommend watching the cookies closely.
- Remove from the oven and let the cookies rest on the baking tray for 10 minutes after baking then 10 additional minutes on a cooling rack.
Notes
- Do not over mix, especially if you are using a hand mixer.
- Do not skip chilling the dough in your freezer. This helps to create a super thick cookie.
- You can freeze the dough balls all together but do not bake them all together! Six per standard baking sheet is what I recommend.
- Measure your ingredients (especially the flour) very carefully.
- You can freeze cookie dough for up to three months.
Claudia says
Just tried this New York Style Chocolate Chip Cookies recipe, and they turned out amazing! Can’t wait to make them again!
Genevieve says
We are big fans of chocolate chip cookies around here and these look perfect to make for a weekend treat!
Lindsay says
Omg I have made these several times now and have just started making double batches. They’re our favorite chocolate chip cookie for sure!
Nancy says
I love how chunky this cookie is. Love the chocolate chips. My daughter is asking me to make this again!!
Nicole Kendrick says
These cookies are so good! I love how soft and chewy they are. They’re my new favorite.
Criss says
These New York-style chocolate chip cookies turned out thick, soft, and loaded with chocolate! Perfectly golden on the outside and chewy inside—definitely a must-try!
Jean says
I added some walnuts. So yummy! Thanks for sharing.