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 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.
Notes
Cold butter and minimal mixing are key to texture.