Description
Indulge in these massive, bakery-style chocolate chip cookies that feature a crisp, golden-brown exterior and a signature soft, buttery center. By using a precise blend of all-purpose and cake flour and keeping the ingredients cold, this recipe achieves the perfect structural contrast and deep flavor profile found in iconic New York City treats. These thick, chunky cookies are a dream for any home baker looking to master the art of the ultimate decadent dessert.
Ingredients
1 cup cold unsalted butter, cubed
1 cup light brown sugar
0.5 cup granulated sugar
2 large eggs, room temperature
1.5 cups all-purpose flour
1.5 cups cake flour
1 tsp baking powder
0.25 tsp baking soda
0.5 tsp salt
2 cups semisweet chocolate chips
Instructions
Preheat your oven to 410 degrees Fahrenheit.
Cream the cold cubed butter and both sugars in a stand mixer until the texture remains chunky.
Add the eggs one at a time, mixing until just incorporated.
In a separate bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, and salt.
Fold the dry ingredients into the butter mixture until barely combined.
Stir in the semisweet chocolate chips manually.
Divide the dough into eight large, rough mounds without smoothing the surfaces.
Place the mounds onto a parchment-lined baking sheet with significant separation.
Bake at 410 degrees Fahrenheit for 10 to 12 minutes until the tops are golden brown.
Cool on the baking sheet for 10 minutes to allow the center to set.
Notes
Keep the butter cold for the best results, as this prevents excessive spreading and ensures the chunky, authentic texture. Use premium quality chocolate chips for the best flavor impact. Avoid overmixing the dough, as this will lead to a tougher cookie rather than a tender one.
- Prep Time: 15
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 480
- Sugar: 32g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg