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!
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. Or for a chocolate spin on an old classic, check out my Chocolate Chip Peanut Brownies.
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Ingredient notes:
- 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.
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.
Recipe FAQs:
Yes, chilling the dough helps prevent the cookies from spreading too much in the oven and improves the texture.
Absolutely! Feel free to swap out the chocolate chips for chunks, white chocolate, dark chocolate, or even add extras like nuts or dried fruit.
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!
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New York Style Choc Chip Cookies
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: 1Amount 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.
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Vanya
Mum of 5 says
Can I leave them in the fridge overnight and bake in the morning ?
VJ cooks says
Sure thing.
Sharvarl says
Is fan bake correct or just normal bake?
VJ cooks says
Fan bake! If your oven runs hot, you can reduce the temperature.
Emmy says
We making these right now!
VJ cooks says
Yay!
Natalie says
Got them cookie balls cooling in the fridge - exciting!
VJ cooks says
Yeah Natalie!
Emily says
Can you freeze the dough instead of chilling in fridge to speed it up?
VJ cooks says
Yes! 🙂
Emma says
If not using a stand mixer, what are the mixing insutrctions?
VJ cooks says
You can use a hand held beater instead.