Bakery Style NYC Chocolate Chip Cookies
These thick Double Chocolate Chip Cookies are my take on the NYC bakery-style cookies that are perfectly balanced with crisp edges and gooey centers. Theyโre absolutely loaded with all the chocolate chips you can handle. The NYC Style Cookies vanilla cookies are famous for their tall, soft and chewy centers and crispy bottoms. Getting that nice crispy bottom on your cookies at home is easy with my simple hack!

Hey team! Iโve been all about thick cookies lately. Thereโs something so satisfying about biting into a soft, chewy cookie packed with chunks of chocolate. The buttery flavor, the gooey texture, and those melty chocolate chips. Utter perfection! If you’re after a chocolate version, I have a Triple Chocolate Chip NYC Style Cookie on the blog too!
What really surprised me about these cookies was the crispy bottom. It contrasts beautifully with the soft, gooey center and takes them to the next level. The secret is preheating the baking tray before adding the cookies. This gives them instant heat when they hit the oven, creating that perfect crispy base while keeping the center soft and gooey.
Getting bakery level cookies is easy too. Once you make the super easy cookie dough and pack them with a sinful amount of chocolate chips you let them rest in the fridge so all the ingredients can get to know each other. Chilling them is also what helps them bake up nice and thick.
Once you bake them (which literally takes 10 minutes!) you let them cool on the tray to give the centers time to set. And Iโm telling you, eating these cookies while theyโre still warm and the chocolate chips are still melty is what makes them extra special. Basically, the dough is a vessel for the chocolate chips!
Youโll love that theyโre made with simple ingredients and donโt require any fancy equipment. Iโve tested this recipe over and over to make sure it works every time. These cookies have become one of my favorites, and Iโm excited to share them with you.
My Triple Chocolate NYC Style Cookies ones are rich in chocolate flavor and loaded with chocolate chips too!
Levain Cookies Vs New York Style Cookies
Youโd be forgiven for mistaking these two cookies. They both originated in the city so nice they named it twice but there are some differences.
- Levain cookies are known for being tall, rustic in appearance and have a dense cake like inside and almost doughy center. Theyโre packed with mix ins like chocolate and nuts which makes them hearty.
- New York Cookies are still thick, but not as tall as Levain cookies. They have crispy edges and soft gooey centers. They taste more buttery, chocolatey and melt in your mouth!
Why Iโm Obsessed With New York Style Cookies!
Hereโs what I look for in a bakery style cookie! And by the way, this cookie ticks them all off!
- Thick, chunky, chewy cookies inspired by the famous ones from New York City.
- Crispy bottoms and outsides.
- Gooey insides that set perfectly soft and chewy.
- Packed with rich, buttery flavor and chunks of melty chocolate.
- Made using simple ingredients you probably already have!
- Bakery style at home! Like, these could and should win awards, but the reward is your tastebuds!
- Best enjoyed warm while the chocolate chips are still melty.
How To Level Up Any Cookie (But Especially This One!)
I tested this recipe 4 times. I wanted to make sure I could come up with a cookie that wasnโt just another homemade cookie, but something worthy of a bakery in the city so nice, they named it twice!
- Use good quality ingredients – better ingredients mean better flavor. Itโll give you a nice rich indulgent flavor.
- Chill the dough – it helps the ingredients get to know each other in the fridge so the flavors deepen and mature. 20 minutes will help them firm up so you can get nice tall cookies. 4 hours will help the flavors deepen, but overnight is a game changer.
- Use good quality chocolate – high quality chocolate makes all the difference. I use nestle chocolate chips because I like the flavor.
- Add a sprinkle of sea salt – specifically seal salt flakes. This is what bakeries do. It looks great, but it also helps balance the flavor.
Pro Tip: If you love extra melty chocolate, press a few extra chocolate chunks into the tops of the cookies right after baking. Theyโll stay warm and gooey, adding even more indulgence to every bite!
The Science Behind Crispy Cookie Bottoms.
You absolute want crispy bottoms on your cookies. It doesnโt just enhance the texture but adds a little bit of toasty flavor. The secret to getting those crispy bottoms is preheating your baking tray before you bake your cookies. When the chilled dough hits the hot surface it starts cooking the cookies instantly setting the base while the rest of the cookie bakes.
The quick boost of heat ensures the cookies donโt spread too much and stay nice and thick. You get a golden crispy bottom and sides which contrasts the gooey center nicely. The direct heat also caramelizes the sugars and browns the butter which creates a rich, toasty flavor. Itโs a game changer guys!
Simple Ingredients You Need!
These cookies use simple ingredients, but they rely heavily on good quality ingredients. It makes the difference between homemade cookies and bakery level cookies! Pay close attention to the chocolate and butter that you use. Thatโs where loads of the flavor comes from!
- All-purpose flour โ also known as plain flour. Make sure you use kitchen scales to measure your flour so that your cookies bake up properly!
- Corn flour – also known as corn starch, this helps give the cookies a more delicate, melt in your mouth.
- Baking powder – helps lighten these cookies by giving them a little boost of air when they bake.
- Salt – I used fine salt for the cookie dough and sea salt flakes for the tops of the cookies.
- Butter – This is where you want to make sure you buy good quality. I used Westgold butter which has 82% butterfat in it. Itโs also made in New Zealand which is known for its rich flavor and creamy texture. You want to make sure your butter is cold. Itโs going to keep the dough firm enough to handle and roll once itโs been made.
- Caster sugar – also known as superfine sugar. It dissolves quickly in the dough which gives it a smooth texture. The caster sugar also gives you those crispy edges.
- Brown sugar – helps give the cookies a nice moist and chewy texture and light caramel flavor.
- Vanilla extract – Opt in for good quality vanilla extract. If you want to learn how to make your own for future bakes, I have a great home made vanilla extract recipe!
- Eggs – I used large eggs that each weigh 55g out of the shell. Make sure theyโre room temperature.
- Dark chocolate chips – Get good quality chocolate here. Theyโre richer in flavor, melt better and elevate the overall texture of your cookies.
Pro Tip: these cookies rely on accurate measurements which is why Iโve listed the ingredients in grams, not cups. The difference between 10g of flour is astounding! It gives you cookies that donโt spread! Using kitchen scales will ensure you get the best results. If youโre new to measuring ingredients by weight, I have an easy guide on how to use digital kitchen scales on the blog!
Step-By-Step Walkthrough
- Combine your dry ingredients in a bowl using a whisk.
- Cream your butter and sugars using a stand mixer with a paddle attachment or electric hand mixer. You want to make it nice and creamy and ensure everything is well combined.
- Add the dry ingredients and chocolate chips to the butter mixture and mix until the dough forms and no dry ingredients are showing. Make sure you scrape down the bowl using a spatula to make sure everything is mixed properly.
- Measure out 8 dough balls using kitchen scales. They measure out to about 140g each.
- Pop the dough balls on a baking tray lined with baking paper and cover with plastic wrap. Chill in the fridge for at least 4 hours. Overnight is best.
- Preheat your baking tray in the oven. Then place 4 dough balls on top and bake for 5 minutes. Then turn the tray around and bake a final 5 minutes.
- Add some extra chocolate chips on top as soon as they come out of the oven. Sprinkle with sea salt flakes and serve!
Pro Tip: Let your cookies cool down on the baking tray for at least 20 minutes before taking them off. This helps the centers set properly and ensure the bottom of the cookies are crisp! Donโt worry, you still get those nice gooey centers these cookies are known for!
Freezing Cookie Dough
Shape your cookie dough into balls and place on a tray lined with baking paper. Pop them in the freezer until theyโre completely frozen. Then pop them in a zip lock bag and freeze for up to 3 months.
To bake from frozen let them thaw at room temperature for 20 minutes, then bake as normal. Add a couple minutes of baking time. 2-3 minutes should do it.
Storing Your Baked Cookies
Store the cookies in an airtight container at room temperature for 3 days. Theyโll keep long in the fridge. Keep in mind, these are best eaten the day theyโre made. The crispy bottom softens after about a day.
Why this recipe is in grams and not cups?
The short answer is accuracy! It is far easier, more accurate and you get more consistent results when you measure ingredients by weight, especially in dessert and bread baking! To learn more about using digital kitchen scales, check out this post!
Tried this recipe and loved it? Awesome! Drop me a comment below and tell me about it! Canโt wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!
Bakery Style NYC Chocolate Chip Cookies
Serves 8
Ingredients
NYC Style Chocolate Chip Cookies
- 340 g all-purpose flour, plain flour
- 15 g cornflour, corn starch
- 2 tsp baking powder
- 1/2 tsp salt
- 180 g unsalted butter, cold and cubed
- 90 g caster sugar, superfine sugar
- 160 g brown sugar
- 14 g vanilla extract
- 2 large eggs, 55g each, whisked
- 200 g dark chocolate chips, plus extra to sprinkle
Instructions
NYC Style Chocolate Chip Cookies
- Prepare baking trays – Line two large baking trays with baking paper, set aside.
- Combine dry ingredients – Add the all-purpose flour, cornflour, baking soda and salt to a medium mixing bowl and use a whisk to combine. Set aside.
- Cream the butter – Add the cold cubes of butter to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed for about 1 minute until the butter has broken up and begins sticking to the sides of the bowl. This can also be done using and electric hand mixer.
- Add sugars – Add the caster sugar, brown sugar and vanilla extract and beat on medium high speed until well combined, about 1 minute.
- Add egg – Add the whisked eggs and mix on low speed until the dough comes together. It will be a soft and sticky dough.
- Add dry ingredients – Scrape down the bowl using a spatula and add half the dry ingredients and chocolate chips. Mix on low speed until a paste like consistency forms and no dry ingredients are showing. Add the remaining ingredients and repeat until a dough forms. You can also do this using a spatula.
- Portion and chill the dough – Using two spoons (not your hands which will melt the dough), divide the dough into 8 even sized balls weighing 140g each. Form them into balls shapes. Chill in the fridge for a minimum of 2 hours. Overnight is best for great tasting cookies!
- Preheat oven and baking trays – 15 minutes before youโre ready to bake, preheat your oven to 180C / 355F (160C / 320F with the fan on). Place one of the baking trays in the oven to preheat as the oven heats up. This will help give the bottom of your cookies and instant boost of heat and a crispy bottom!
- Bake – Line the hot baking tray with baking paper and carefully add 4 cookies on top. Bake for 6 minutes, then turn the tray around and bake for a final 7 minutes. Cookies will be very fudgy and soft when they come out of the oven.
- To get round cookies – To round them out, use a small offset spatula to shape the soft edges into a rounder cookie. Or use a large round cookie cutter that is slightly bigger than the cookies to shuffle them around the cookies. Sprinkle with extra chocolate chips and a dash of sea salt. Let them cool completely on the tray before serving, this will help them finish cooking in the center and develop a crispy bottom. Inside will be gooey and soft, outside will be nice and crispy!
5 comments
I think you may need to proof read this recipe as you appear to have some copy/paste related errors that donโt really make make much sense
Hi Phillip. This was written by me. It isn’t copy and pasted from anywhere. Care to elaborate on a particular issue?
Hi Phillip, I see what you mean now. You’re talking about the written recipe itself? Thanks for pointing that out! I’ve gone in and fixed that!
This recipe is a hit in our family. I make it for family get together, my nieces’ soccer fund-raiser, gifting for Christmas etc. One of my faves โค๏ธ
Love hearing that, Mary! Sounds like these cookies have become a family favorite for all kinds of occasions. So glad youโre enjoying them! โค๏ธ N x