These cookies are big, indulgent, and soft inside with that classic New York bakery look and bite. The secret? Cold dough, high heat, and plenty of chocolate.
🧾 Ingredients (Makes 8–10 LARGE cookies)
- ¾ cup unsalted butter, cold & cubed
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1½ teaspoons vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1½–2 cups chocolate chunks or chips
- Optional: ½ cup chopped walnuts
👩🍳 Step-by-Step Instructions
1️⃣ Cream Butter & Sugar
Beat cold butter with both sugars just until combined (do not over-cream).
2️⃣ Add Eggs & Vanilla
Mix in egg, egg yolk, and vanilla until smooth.
3️⃣ Add Dry Ingredients
Mix flour, cornstarch, baking soda, and salt.
Add to the bowl and mix just until combined.
Fold in chocolate chunks (and nuts if using).
4️⃣ Shape BIG Dough Balls
Scoop large balls (120–150 g / 4–5 oz each).
Do NOT flatten.
Chill dough balls at least 1 hour (overnight is best).
5️⃣ Bake
Preheat oven to 205°C / 400°F.
Place cookies far apart on a lined tray.
Bake 10–12 minutes until edges are set but centers look slightly underbaked.
6️⃣ Cool for Perfect Texture
Let cookies rest on the tray for 10 minutes, then transfer to a rack.
They will firm up outside and stay gooey inside.
⭐ NYC Bakery Secrets
- Bigger cookies = softer centers
- Cold dough = thick cookies
- High heat = crispy edges
- Chocolate chunks > chips
🔁 Variations
- Levain-style: add more nuts + less sugar
- Double chocolate: replace ¼ cup flour with cocoa
- Sea salt finish: sprinkle flaky salt after baking
🏁 Final Result
✔ Thick
✔ Chewy
✔ Bakery-style
✔ Instagram-worthy
Exactly like NYC bakery cookies.
If you want, I can:
- Make a Levain Bakery copycat
- Create a small-batch version
- Adapt for air fryer
- Turn it into a viral bakery post
Just tell me 🍪🔥