Chunky NYC-Style Chocolate Chip Cookies
These are large, 4-ounce cookies with a thick, soft center. The method uses cold, cubed butter rather than softened butter, which helps the cookies stay thick and chunky.
Ingredients
- 1/2 cup (1 stick) COLD unsalted butter, cut into small cubes
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla paste (or extract)
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup chopped chocolate (semi-sweet or dark)
- 2 1/2 tablespoons chopped walnuts
Make the Cookie Dough
Set your oven to 400F. Line a baking sheet with parchment paper.
In a large bowl (or the bowl of a stand mixer), combine the cold, cubed butter, light brown sugar, and granulated sugar. Cream them together until the mixture is combined and fluffy.
This will take a few minutes, especially since the butter is cold.
Add the egg and vanilla, and mix again until just combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and Kosher salt.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix.
Fold in the chopped chocolate and walnuts.
Portion and Bake the Cookies
Use a kitchen scale to portion the dough into 4 oz balls (about 113g each).
Place the dough balls on the prepared baking sheet, leaving several inches of space between them.
You can bake the dough right away, but for thicker cookies, it is best to refrigerate the dough balls for at least a few hours or overnight.
Bake at 400F for ~10 minutes. The cookies should be golden brown on the edges but still look soft and slightly underdone in the center. They will continue to cook on the hot pan.
If you’d like, you can press a few extra pieces of chopped chocolate onto the tops of the cookies as soon as they come out of the oven.
Let the cookies cool on the baking sheet for ~10-15 minutes before moving them. This is important so they can set up properly.
Chunky NYC-Style Chocolate Chip Cookies
Ingredients
- 1/2 cup COLD unsalted butter 1 stick, cut into small cubes
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla paste or extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 3/4 cup chopped chocolate semi-sweet or dark
- 2 1/2 tablespoons chopped walnuts
Method
- Preheat oven to 400F. Line baking sheet with parchment paper.
- Cream cold butter and sugars until fluffy.
- Mix in egg and vanilla until combined.
- Whisk dry ingredients separately, then mix into wet ingredients on low speed.
- Fold in chopped chocolate and walnuts.
- Portion dough into 4 oz balls. Optional: refrigerate for thicker cookies.
- Bake 10 minutes until edges are golden but center looks slightly underdone.
- Optional: Press extra chocolate pieces on top of hot cookies.
- Cool on baking sheet 10-15 minutes before moving.
