NYC Style Chocolate Chip Cookies

This Thick NYC Style Chocolate Chip Cookies recipe is loaded with rich dark chocolate chunks and crunchy walnuts for the ultimate bakery-style experience. Inspired by famous New York style bakery cookies, these thick chocolate chip cookies are tall, soft in the centre, and perfectly crisp on the edges.

Why you will love this recipe?

This Thick NYC Style Chocolate Chip Cookies recipe delivers bakery style cookies with crisp golden edges and irresistibly gooey centres. If you are looking for an easy thick chocolate chip cookies recipe that gives you tall, chunky cookies just like Levain bakery cookies, this is the one to save.

Expert Tips for Best results!

• Use Cold Butter Properly – Cold cubed butter should be beaten just until combined with the sugars. Over-creaming will incorporate too much air and cause spreading.
• Shape Dough Into Tall Mounds – Instead of rolling into smooth balls, shape the dough into tall cylindrical mounds. This helps achieve that iconic NYC style height.
• Do Not Skip Freezing – Freezing for at least 4–6 hours solidifies the fat, which controls spread and intensifies flavour. Overnight freezing gives the best structure.
• Slightly Underbake the Centres – Remove the cookies when the edges are golden but the centres still look slightly underdone. Residual heat will finish cooking them without drying.
• Use Good Quality Chocolate – Since chocolate is the star of this thick chocolate chip cookies recipe, use high-quality dark chocolate instead of regular chips for better melt and flavour distribution.

How to make NYC Style Chocolate Chip Cookies?

Step 1: Cream the Butter and Sugars

First, beat the cold cubed butter with caster sugar and soft brown sugar until just creamy and combined. Do not overmix, as this helps maintain the thick structure of your NYC style chocolate chip cookies.

Step 2: Add Eggs and Vanilla

Next, add the egg, egg yolk, and vanilla extract. Mix gently until incorporated. At this stage, avoid overbeating to prevent excess air in the dough.

Step 3: Combine and Add Dry Ingredients

Meanwhile, in a separate bowl, whisk together flour, corn starch, baking soda, baking powder, instant coffee powder, and salt. Then, gradually add the dry ingredients into the wet mixture and fold just until no dry streaks remain.

Step 4: Fold in Chocolate and Walnuts

After that, gently fold in the chopped dark chocolate and walnuts. Make sure they are evenly distributed throughout the thick cookie dough.

Step 5: Portion and Shape the Dough

Now, divide the dough into 100g portions. For best results, shape each portion into tall mounds rather than smooth balls to achieve that classic thick NYC style height.

Step 6: Freeze for Structure and Flavour

Then, place the shaped dough onto a lined tray and freeze for at least 4–6 hours, preferably overnight. This step is essential because it prevents spreading and intensifies flavour.

Step 7: Preheat and Prepare for Baking

When ready to bake, preheat your oven to 200°C. Keep the cookie dough frozen until it goes directly into the oven for optimal thickness.

Step 8: Bake and Rest

Finally, place the frozen dough mounds on a lined baking tray, leaving space between them. Bake for 10–12 minutes until the edges are golden while the centres still look slightly underbaked. Allow the cookies to rest on the tray for 5–10 minutes before transferring, as this ensures perfectly gooey centres with crisp edges.

Frequently Asked Questions

Why are my cookies spreading too much?
This usually happens if the dough was not frozen long enough or if the butter was too soft. Proper freezing is essential for thick NYC style chocolate chip cookies.

Why is corn starch used in this recipe?
Corn starch helps create a softer, tender crumb while maintaining thickness. It also contributes to that bakery style texture.

Can I bake without freezing?
Freezing is highly recommended. Without freezing, the cookies will spread more and lose their tall structure.

How do I reheat cookies the next day?
Microwave for 10–15 seconds to restore the gooey centre and recreate that fresh out of the oven texture.

Can I freeze baked cookies?
Yes, once fully cooled, store them in an airtight container and freeze for up to 2 months. Reheat before serving for best results.

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If you like Cookie recipes like these, you should definitely check out my:

1) Double Chocolate Chip Cookies
2) Fudgy Brownie Cookies Recipe