New York Style Chocolate Chip Cookies
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.
Servings: 15 cookies
Calories: 423kcal
Cost: $10
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
Any nutritional information is an estimate by online calculators. Please verify using your own data.
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.
- 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.
Nutrition
Serving: 1cookie | Calories: 423kcal | Carbohydrates: 63g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 132mg | Potassium: 131mg | Fiber: 1g | Sugar: 42g | Vitamin A: 366IU | Calcium: 59mg | Iron: 1mg