For that true New York chocolate chip cookie experience - this is the real deal! A chunky buttery cookie base filled with loads of gooey chocolate chips and a golden brown top. Crispy and crunchy around the outside and soft and decadent on the inside.
Recipe Details
Prep Time: 25 minutes or less (not including chill time)
Bake Time: 11-13 minutes
Total Time: 36-38 minutes
Yield: 6-8 large cookies
Skill Level: Easy
Ingredients
- 8 oz. (1 stick butter)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 cups flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 8-10 oz Semi Sweet chocolate chips (1 bag)
- 1/2 cup largely chopped walnuts
Instructions
- Use cold butter, sliced into cubes. In a mixing bowl, cream together the butter, brown sugar, and white sugar until well combined.
- Add the egg and mix until smooth and creamy.
- Add flour, salt and baking powder.
- Mix only until the flour is just blended, don’t over mix.
- Stir in the chocolate chips and walnuts.
- For large NYC style cookies, weigh at either 5 or 6 oz and make loosely formed balls that look uneven - don’t roll into smooth balls. The jagged looking top will form the crispy tops.
- Place the cookie dough balls on a flat sheet/container and chill in the refrigerator or freezer for 2-3 hours.
- When ready to bake preheat oven to 415°F. (I know it sounds too high but trust me on this one).
- Bake for about 13 minutes but check cookies at 11 minutes - remove when the tops and edges are lightly browned. The cookie will continue to cook once out of the oven.
- Let the cookies cool on the baking sheet for at least 15-20 minutes before eating
BEVERLY'S NOTE:
Don't be afraid to bake these at 415F - I know it sounds like they will burn but they won't. The high temperature is needed to produce that tall cookie mound with the golden edges.
On adding chocolate chips - I tend to go overboard on chocolate chips but you can easily adjust the amount to 7-8 oz. (3/4 of a normal bag of chocolate chips) if you prefer.
Pro Tips:
Always use parchment paper or a silicone mat for best results. Make sure to preheat the oven, and chill the dough before baking. Foil conducts more heat and may burn your cookies at this high temp.
Use good quality chocolate chips and fresh walnuts. The best store bought brand for this type of cookie is a semi-sweet like Ghirardelli, Callebaut or Guittard - anything from 40-54% if you want the true Levain dupe.
