The Story & Introduction
Hi, I’m Marilyn, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes filled with love and flavor. But when I visited New York City for the first time, I discovered something that changed how I looked at cookies forever the Jumbo NYC-Style Chocolate Chip Cookie.
I still remember walking into a small bakery in Manhattan on a chilly morning. The smell was unbelievable: warm butter, melting chocolate, and that unmistakable aroma of freshly baked cookies. I ordered one, thinking it was just a regular cookie. But when I broke it in half, molten chocolate oozed out of a golden, slightly crisp shell. It was rich, soft, chewy, and about the size of my hand! I knew right then I had to recreate that magic back home.
After testing dozens of recipes in my kitchen, I finally found the perfect formula crispy edges, gooey center, and a flavor that feels like you just stepped into a NYC bakery. These Jumbo NYC-Style Chocolate Chip Cookies are thick, decadent, and loaded with chunks of chocolate. They’re not your average cookie; they’re a full experience in every bite.
So, grab your mixing bowl and let’s make the kind of cookie that will make your kitchen smell like a bakery and your family beg for seconds!
Ingredients
You’ll only need a few simple ingredients to make these bakery-quality cookies at home.
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, cold and cubed
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins:
- 2 ½ cups semi-sweet or dark chocolate chunks (use high-quality baking chocolate, not chips)
- Sea salt flakes, for topping (optional but recommended)
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
This combination creates the perfect balance of structure and softness for your Jumbo NYC-Style Chocolate Chip Cookies.
Step 2: Cream the Butter and Sugars
In a stand mixer fitted with a paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar together until the mixture looks crumbly but creamy about 2–3 minutes.
Add the eggs one at a time, followed by the vanilla extract. Mix just until combined. The butter being cold (not softened!) is what keeps these cookies thick and bakery-style rather than flat.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. The dough will be thick and slightly crumbly.
Fold in the chocolate chunks with a spatula. You should see generous pieces of chocolate throughout the dough. That’s what gives these cookies their signature molten centers.
Step 4: Form the Jumbo Cookies
Using a large ice cream scoop or ½ cup measuring cup, portion the dough into large balls each should be around 4 ounces (about the size of a golf ball times two!).
Place the cookie dough balls on a baking tray lined with parchment paper. Refrigerate for at least 1 hour, or up to 24 hours for maximum flavor and thickness.
Step 5: Bake to Perfection
Preheat your oven to 400°F (200°C). Yes this higher temperature is key for those bakery-style crispy edges and soft centers.
Bake the cookies for 11–13 minutes, until the edges are golden but the centers still look slightly underbaked. They’ll continue cooking as they cool.
Sprinkle with a pinch of flaky sea salt right after they come out of the oven, if you like that sweet-and-salty combo. Let cool on the tray for at least 10 minutes before moving them these are massive!
Serving Suggestions
There’s something magical about serving Jumbo NYC-Style Chocolate Chip Cookies still warm from the oven. Pair them with:
- A cold glass of milk or iced coffee
- A scoop of vanilla ice cream for the ultimate dessert
- A sprinkle of extra chocolate chunks or sea salt before serving for presentation
These cookies are also perfect for gifting. Wrap them individually in parchment and tie with twine for a beautiful homemade treat that says “made with love.”
Image Placement: Add a cozy image of cookies served on a plate with a glass of milk and chocolate drizzle nearby.
Storage & Freezing Tips
Store cookies in an airtight container at room temperature for up to 4 days. Reheat in the microwave for 15 seconds to bring back that gooey, fresh-baked texture.
For freezing, place raw cookie dough balls on a tray and freeze until solid. Store in a freezer bag and bake straight from frozen add 2 extra minutes to the baking time.
Marilyn’s Final Thoughts
These Jumbo NYC-Style Chocolate Chip Cookies are everything I love about baking: simple ingredients that come together to create something truly extraordinary. Each bite is thick, soft, buttery, and loaded with melty chocolate chunks.
When I bake these, the smell fills my home and reminds me of that moment in New York when I fell in love with bakery-style cookies. I hope they bring the same joy and comfort to your kitchen, whether you’re baking for yourself or sharing with friends.
100-Word Story Version
Hi, I’m Marilyn from Crete, and my love for Jumbo NYC-Style Chocolate Chip Cookies began during a trip to New York City. I bit into one warm from a bakery and was instantly hooked the gooey center, crisp edges, and chunks of chocolate were perfection. Back home, I spent weeks recreating that texture and taste until I nailed it. Now, these cookies are one of my favorites to bake. Every batch reminds me that great baking is about love, patience, and the joy of sharing something so simple yet unforgettable.