New York Style Choc Chip Cookies

Jump to Recipe

Generously-sized, soft, New York Style Choc Chip Cookies made from butter, sugar, eggs, flour, vanilla essence and chocolate chips. When bigger is definitely better!

A plate with five large chocolate chip cookies sits on a blue patterned cloth, with one cookie placed on the cloth in the foreground.

I have an extensive collection of cookies on my website already. However, I've been wanting to create these New York Style Choc Chip Cookies for a while now so I thought I'd add another one to the mix! This recipe makes 10, very generous-sized cookies. However you could always make the smaller if you wanted to!

For an even bigger and more sensational cookie, you must check out my Chocolate Chip Skillet Cookie. It can be made as a sharing dessert served with vanilla ice cream.

Jump to:

Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
New York Style Choc Chip Cookies

Ingredient notes:

Containers of brown sugar, flour, and caster sugar behind butter, vanilla essence, baking powder, two eggs, and a packet of milk chocolate chips on a kitchen counter.

Sugar: This recipe calls for a combination of caster sugar and brown sugar. The brown sugar gives the cookies their soft squishy texture.
Eggs: I used standard size 7 eggs in this recipe.
Chocolate: You could either use chocolate drops, chocolate chips or a block of chocolate chopped into chunks if you prefer. Milk, dark or white chocolate can be used.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Add the butter and sugars to the bowl of a stand mixer and mix for 1 minute until well combined. Crack in the eggs, pour in the vanilla, then mix again until smooth Sift in the flour, baking powder and salt. Mix until just combined.

Brown sugar and butter are placed together in a white mixing bowl.

A white bowl containing cookie dough mixture with some dough on a paddle attachment above the bowl.

Add the chocolate chips and mix briefly until evenly distributed. Shape the dough into 120g balls (use a scale for even sizing). Place them on a lined baking tray, then chill in the fridge for 2 hours.

A mixing bowl with cookie dough and a pile of chocolate chips in the center, ready to be mixed together.

A ball of cookie dough with chocolate chips sits on a digital kitchen scale displaying a weight of 120 grams.

Preheat the oven to 180°C fan bake. Line two baking trays with baking paper. Arrange the cookie dough balls on the trays, leaving plenty of space between each one.

Nine unbaked chocolate chip cookie dough balls arranged on a baking tray lined with parchment paper.

Six balls of chocolate chip cookie dough on a parchment-lined baking sheet, ready to be baked.

Bake for 15–18 minutes until the tops are turning golden.

Six round chocolate chip cookies on a parchment-lined baking tray.

Six chocolate chip cookies are arranged on a parchment-lined baking sheet, cooling on a kitchen counter.

Remove from the oven and let the cookies cool on the trays for 20 minutes before transferring them to a wire rack. Serve warm with a glass of milk.

Six chocolate chip cookies cooling on a wire rack above a white and blue striped towel on a rustic white surface.

Recipe FAQs:

Do I have to chill the dough before baking?

Yes, chilling the dough helps prevent the cookies from spreading too much in the oven and improves the texture.

Can I use different types of chocolate?

Absolutely! Feel free to swap out the chocolate chips for chunks, white chocolate, dark chocolate, or even add extras like nuts or dried fruit.

A pair of hands holds and breaks apart a thick chocolate chip cookie, revealing a soft and gooey interior with melted chocolate chunks.

Storage:

Store in an airtight container for up to 3 days. These cookies are best eaten on the day they’re made. If eating the next day, warm them slightly before serving.

To freeze cookie dough, shape it into 120g balls as instructed, then place the balls on a tray lined with baking paper. Freeze for 1–2 hours until solid, then transfer to a resealable bag or airtight container and store in the freezer for up to 3 months.

Top tips:

Do not overcrowd your baking tray! The cookies will spread out and need room to do so!

Made this recipe?
Please click on the stars below to rate it or, write a review!

New York Style Choc Chip Cookies

Yield: Makes 10 large cookies

Prep Time: 20 minutes

Cook Time: 18 minutes

Additional Time: 2 hours

Total Time: 2 hours 38 minutes

Generously sized, soft New York Style Choc Chip Cookies made from butter, sugar, eggs, flour, vanilla essence and chocolate chips.

Ingredients

200g butter, room temperature
60g caster sugar, ¼ cup
200g brown sugar, 1 cup
2 eggs
1 tsp vanilla extract
450g plain flour, 3 cups
1 Tbsp baking powder
½ tsp salt
200g chocolate chips

Instructions

Add the butter and sugars to the bowl of a stand mixer and mix for 1 minute until well combined.
Add the eggs and vanilla, then mix again until smooth.
Add the flour, baking powder and salt. Mix until just combined.
Add the chocolate chips and mix briefly until evenly distributed.
Shape the dough into 120g balls (use a scale for even sizing). Place them on a lined baking tray, then chill in the fridge for 2 hours.
Preheat the oven to 180°C fan bake. Line two baking trays with baking paper. Arrange the cookie dough balls on the trays, leaving plenty of space between each one.
Bake for 15–18 minutes until the tops are turning golden.
Remove from the oven and let the cookies cool on the trays for 20 minutes before transferring them to a wire rack.
Serve warm with a glass of milk.

Notes

Store in an airtight container for up to 3 days. These cookies are best eaten on the day they’re made. If eating the next day, warm them slightly before serving.

To freeze cookie dough, shape it into 120g balls as instructed, then place the balls on a tray lined with baking paper. Freeze for 1–2 hours until solid, then transfer to a resealable bag or airtight container and store in the freezer for up to 3 months.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 80mgSodium: 414mgCarbohydrates: 65gFiber: 2gSugar: 34gProtein: 6g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya

Pin3

3 Shares