Description
These NYC-style chocolate chip cookies are big, bold, and irresistibly rich. Made with cold butter, loads of dark and light sugars, and plenty of melty chocolate chunks, they bake up thick with soft, gooey centers and golden edges. A pinch of sea salt brings out the richness, making each bite absolutely crave-worthy.
Ingredients
Cookie Dough:
1 cup (230g) unsalted butter, cold and cubed
¾ cup (150g) granulated sugar
¾ cup (165g) packed dark brown sugar
2 large eggs, room temp
1 tbsp vanilla extract
2¾ cups (345g) all-purpose flour (spooned & leveled)
1 tsp baking soda
1 tsp fine sea salt (plus more for topping)
2 cups (340g) semi-sweet chocolate chunks (not chips for best melt)
Instructions
Make the Dough:
In a stand mixer, cream cold butter and both sugars until just combined (small butter flecks are fine).
Beat in eggs one at a time, then mix in vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry into wet ingredients until just combined.
Fold in chocolate chunks by hand.
Chill:
Scoop dough into 12 large balls (about ¼ cup each).
Place on a tray, wrap, and chill for at least 1 hour. For extra thickness, freeze balls for 15 minutes before baking.
Bake:
Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Arrange dough balls 3 inches apart.
Bake 12–14 minutes, until edges are golden and centers are slightly underdone.
Immediately sprinkle with sea salt. Cool on sheet 5 minutes, then transfer to a rack.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
Nutrition
- Calories: 380
- Sugar: 28g
- Fat: 20g
- Carbohydrates: 45g