NYC-Style Thick Chocolate Chip Cookies

Ingredients

• 285 g all-purpose flour
• 0.25 tsp baking soda
• 0.5 tsp baking powder
• 1 tbsp cornstarch
• 1 cup dark brown sugar
• 3 tbsp granulated sugar
• 1 large egg and egg yolk (Cold; use 1 whole egg plus 1 egg yolk)
• 1 cup unsalted butter (Cold and cubed)
• 1 tbsp vanilla bean paste
• 1 cup semi-sweet chocolate chips
• 0.5 cup milk chocolate chunks
• salt (A pinch)
• 0.5 tsp espresso powder (Listed as espresso powder coffee or instant coffee)

Steps

1. 1

   Add the cold, cubed butter to a bowl or stand mixer. Beat on high for about 2 minutes, until creamy.

2. 2

   Add the dark brown sugar and granulated sugar. Beat again on high for 2–3 minutes, until well combined.

3. 3

   Add the cold egg and egg yolk along with the vanilla bean paste. Mix on high for 3–4 minutes, until everything is well incorporated.

4. 4

   In a separate bowl, combine the all-purpose flour, baking powder, baking soda, salt, cornstarch, and espresso powder or instant coffee.

5. 5

   Gradually add the dry ingredients to the wet mixture, mixing as they are incorporated.

6. 6

   Add the semi-sweet chocolate chips and milk chocolate chunks. Mix only until just combined; do not overmix the dough.

7. 7

   Scoop the dough into tall 4-ounce balls and place them on a baking sheet.

8. 8

   Freeze the dough balls for at least 2 hours or overnight.

9. 9

   Preheat the oven to 350°F.

10. 10

    Place 3–4 frozen cookies on a prepared baking sheet, leaving approximately 4 inches of space between each cookie.

11. 11

    Bake for 16–18 minutes, until the edges are golden and crispy while the centers remain chewy and soft.

12. 12

    Let the cookies cool completely before serving.

Notes

The source does not specify the preparation method for the baking sheet. The stated 4-ounce dough portions and total dough yield may produce approximately 10 cookies, depending on portioning.

Nutrition per serving

• dessert
• cookies
• baked
• chocolate
• American
• vegetarian