NYC-Style Chocolate Chip Cookies: Thick, Crisp Edges

NYC-style chocolate chip cookies are oversized bakery-style cookies with golden edges, soft centers, and plenty of chopped chocolate in every bite. This version uses a mix of all-purpose and bread flour for a thick, chewy texture, and a one-hour chill helps the cookies bake up tall instead of spreading thin.

Ingredients

2 cups (250 g) all-purpose flour
1 1/2 cups (195 g) bread flour
1 teaspoon (5 g) baking soda
1/2 teaspoon (2 g) baking powder
1 teaspoon (6 g) fine salt
1 cup (227 g) unsalted butter, softened but still cool
1 cup (220 g) packed light brown sugar
3/4 cup (150 g) granulated sugar
2 large eggs (about 100 g without shells), at room temperature
2 teaspoons (10 ml) vanilla extract
12 ounces (340 g) semisweet chocolate, roughly chopped
1 teaspoon (3 g) flaky salt, optional, for finishing

Instructions

Whisk the all-purpose flour, bread flour, baking soda, baking powder, and fine salt together in a medium bowl. Break up any flour or sugar-like clumps in the dry ingredients so the leavening and salt are evenly distributed. Set the bowl aside while you mix the butter and sugars.
Put the softened butter, brown sugar, and granulated sugar in a large bowl. Beat with a hand mixer on medium speed for about 2 minutes, or mix firmly with a wooden spoon until the mixture looks creamy and mostly smooth. It does not need to become very pale or fluffy; over-creaming can incorporate extra air and make the cookies rise and then collapse.
Add the eggs one at a time, mixing until each is incorporated, then mix in the vanilla. Scrape down the sides and bottom of the bowl. If the mixture looks slightly curdled, keep going; it should come together once the flour is added. Avoid adding cold eggs straight from the refrigerator, since they can make the butter firm up unevenly.
Add the flour mixture in two additions. Mix on low just until the last streaks of flour disappear, then fold in the chopped chocolate with a sturdy spatula. The dough will be thick. Stop mixing as soon as it is combined, because prolonged mixing can develop the flour and make the baked centers less tender.
Divide the dough into 12 portions of about 125 g each. Shape each into a tall, rough mound rather than a smooth ball; the slightly uneven top gives the baked cookies a craggy bakery look. Place them on a parchment-lined tray with a little space between portions, cover, and refrigerate for 1 hour. The chill is part of the method, not an optional rest: it firms the butter and helps control spreading.
Near the end of chilling, heat the oven to 375°F (190°C) and position a rack in the center. Line two baking sheets with parchment. Arrange six chilled dough portions on one sheet, leaving about 3 inches (7.5 cm) between them. Keep the remaining portions refrigerated while the first tray bakes.
Bake one sheet at a time for 12–14 minutes, until the edges are browned and the tops look set, with a slight softness at the center. For egg safety, check a cookie center with a food thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). If the center has not reached that temperature, return the tray to the oven briefly and check again. Sprinkle with flaky salt if using, then leave the cookies on the hot sheet for 10 minutes to set before transferring them to a rack. Repeat with the second tray.

Tips

Measure flour carefully. Weighing the flour gives the most reliable result. If using cups, fluff the flour first, spoon it into the cup, and level it without packing. Too much flour makes the cookies dry and can keep them from spreading enough.
Use butter that is soft, not melty. A finger should leave a shallow dent, but the butter should still feel cool and hold its shape. If it has turned shiny or oily, chill it briefly before mixing; melted butter can make these large cookies spread excessively.
Choose chocolate you enjoy eating. A chopped semisweet bar creates a mix of shards and larger pockets. Chocolate chips work too, but they keep their shape more distinctly and usually give a less varied, less gooey-looking interior. If you only have all-purpose flour, use 3 1/2 cups (445 g) total; the cookies may be a little less chewy than with bread flour.
Keep the portions tall and cold. Do not flatten the mounds before baking, and return the second tray to the refrigerator while the first is in the oven. If your kitchen is warm and the dough softens as you portion it, chill the shaped cookies an extra 10–15 minutes before baking.

Serving Suggestions

Serve the cookies warm after their 10-minute setting time, when the chocolate is still soft but the edges have enough structure to lift cleanly. A glass of cold milk, hot coffee, or unsweetened tea balances their buttery sweetness. For a dessert plate, pair one cookie with vanilla ice cream and a few sliced strawberries; the fruit adds freshness without competing with the chocolate.

These are large cookies, so one is often satisfying on its own. For sharing, cut a warm cookie in half or into wedges and serve it on a platter. If you want to serve them warm later, reheat individual cookies briefly as described below rather than holding a whole tray in a warm oven, which can dry out the edges.

Variations

For a more pronounced sweet-salty finish, scatter a small pinch of flaky salt over each cookie as it comes out of the oven. For a mixed-chocolate version, replace up to half of the semisweet chocolate with chopped milk or dark chocolate. Keep the total at 12 ounces (340 g) so the dough still holds together around the mix-ins.

To add nuts, replace 4 ounces (115 g) of the chocolate with toasted, cooled walnuts or pecans. You can also use all-purpose flour in place of the bread flour, keeping the total flour at 3 1/2 cups (445 g); expect a slightly more tender, less chewy cookie. For a smaller format, make 18 portions of about 83 g and begin checking them after 10 minutes, since smaller cookies bake faster and will not have the same oversized bakery appearance.

Storage and Reheating

Let baked cookies cool completely, then store them in an airtight container at room temperature for up to 3 days. Keep them away from direct sun and heat, which can soften the chocolate and make the edges lose their crispness. If your home is especially warm, refrigerate them in a sealed container and bring them back to room temperature before serving. Refrigerate baked cookies within 2 hours of baking if you are storing them chilled.

To refresh a cookie, place it on a baking sheet in a 300°F (150°C) oven for 4–6 minutes, then let it stand for a minute before eating; the chocolate will be hot. A microwave works for a softer result: heat one cookie for about 10–15 seconds, checking carefully because timing varies by microwave. Freeze fully cooled cookies in a freezer-safe container, with parchment between layers, for up to 2 months. Thaw at room temperature or warm from frozen in a low oven until soft.

You can also freeze the portioned raw dough. Freeze the mounds on a lined tray until firm, then transfer them to a sealed freezer bag or container and use within 2 months for best quality. Bake from frozen at 375°F (190°C), adding roughly 2–4 minutes and checking for browned edges and a set center; confirm the cookie center reaches 160°F (71°C) for the USDA FSIS safe minimum for egg dishes.

Frequently Asked Questions

Why did my cookies spread too much?

The butter may have been too warm, the dough may not have chilled long enough, or the flour may have been undermeasured. Chill the shaped portions for a full hour and keep the second tray cold while the first bakes. Also make sure the baking sheet has cooled before loading it; dough placed on a hot sheet can begin melting before it reaches the oven.

Can I make the dough ahead?

Yes. Cover the bowl or shaped portions and refrigerate for up to 24 hours. Longer chilling can deepen the dough’s flavor, but the portions may become very firm, so let them sit at room temperature for about 10 minutes while the oven heats. Keep the dough covered so it does not dry out or pick up refrigerator odors.

Can I bake the dough without chilling it?

You can, but the cookies are more likely to spread wider and bake thinner. For the thick NYC-style shape, the one-hour chill is important. If you are short on time, chill the individual mounds in the freezer for about 25–30 minutes, until firm but not frozen solid, and watch the first tray closely as it bakes.

How do I know when a thick cookie is done?

Look for browned edges and a top that is no longer wet or glossy; the center can still seem soft because it continues setting on the hot baking sheet. Since this dough contains eggs, use a food thermometer in the center of a cookie to confirm at least 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Avoid relying only on a dark underside, which can mean the base has overbaked.

Can I use chocolate chips instead of chopped chocolate?

Yes. Use 12 ounces (340 g) of semisweet chips in the same amount as the chopped chocolate. Chips make a neat, consistent pattern and hold their shape more than chopped bar chocolate. Chopped chocolate gives you a mix of small flecks and larger melted pockets, so the choice is mainly about the texture and appearance you prefer.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).