Classic New York Chocolate Chip Cookies
Indulge in a batch of classic New York-style chocolate chip cookies, featuring a perfect balance of chewy centers and slightly crispy edges, packed with an abundance of chocolate chips and chunks.
Equipment
- Large bowl
- Electric mixer
- Rubber spatula
- Medium bowl
- Whisk
- Plastic wrap
- Baking sheets
- Parchment paper or silicone baking mats
- Large ice cream scoop
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- 1 ½ cups packed light brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips/chunks a mix of dark and semi-sweet
Instructions
Preparation
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the chocolate chips and chunks until evenly distributed.
- Cover the dough and refrigerate for at least 24 hours, or up to 72 hours, for best flavor and thickness.
Baking
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- Scoop generous balls of chilled dough onto the prepared baking sheets, leaving ample space between them.
- Bake for 10-14 minutes, until the edges are golden brown and the centers are slightly soft.
- Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for the best texture and flavor, resulting in a thicker cookie. Do not overcrowd the baking sheets, as the cookies will spread. Store baked cookies in an airtight container at room temperature for up to 3-4 days or freeze for longer storage.