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New York–Style Chocolate Chip Cookies

by BakeHubPublic

Thick, gooey-centred cookies with crisp edges and pools of melted chocolate. The 24-hour chill is non-negotiable.

Serves 1620min prep + 14min cook 175°C

Utensils

Stand mixerCookie scoopBaking sheetParchment paper

Ingredients

  • All-purpose flour280 g
  • Baking soda5 g
  • Fine salt6 g
  • Unsalted butter (softened)225 g
  • Light brown sugar200 g
  • Caster sugar100 g
  • Eggs110 g
  • Pure vanilla extract10 ml
  • Dark chocolate (70%), roughly chopped300 g
  • Flaky sea salt

Instructions

  1. 1

    Whisk flour, baking soda and salt in a bowl; set aside.

    2 min

  2. 2

    Beat butter and both sugars on medium-high until very pale and fluffy, about 5 minutes.

    5 min

  3. 3

    Add eggs one at a time, beating well after each. Beat in vanilla.

    2 min

  4. 4

    Reduce to low speed and mix in flour mixture just until combined. Fold in chocolate.

    2 min

  5. 5

    Cover dough and refrigerate at least 24 hours (up to 72 hours for deeper flavour).

    4°C

  6. 6

    Preheat oven to 175 °C. Scoop 60 g balls onto parchment-lined sheets, spacing 7 cm apart.

    10 min · 175°C

  7. 7

    Bake 12–14 minutes until golden at edges but still underdone in the centre. Immediately top with flaky salt.

    14 min · 175°C

  8. 8

    Cool on the sheet for 10 minutes — they continue to set as they cool.

    10 min