The first bite should crash into a chewy, craggy edge and give way to a soft, almost fudgy interior. These NYC-Style Cookies are built for that exact contrast.
They’re purposely oversized, slightly underbaked in the center, and studded with big chunks of chocolate. You’ll find three flavor variations in one batch — Classic, Double Chocolate, and Red Velvet — so there’s a cookie for every craving.
Make the dough ahead, freeze the balls, and bake fresh whenever you want that bakery moment at home. Small effort, big payoff.
Why You’ll Love This NYC-Style Cookies
– Bakery-style large cookies with crisp, crackled edges.
– Soft, slightly underbaked centers that stay tender for days.
– Three distinct flavors from one base dough.
– Chunk-forward chocolate pockets in every bite.
– Simple pantry ingredients with small technique tricks.
– Scales well: dough balls freeze and bake from frozen.
– Great for gifting — they keep shape and texture.
These cookies are designed to be multi-textured: a light crunch around the rim, big chocolate shards melting into warm pockets, and a dense, tender crumb inside. They’re not cakey; they’re indulgent and rich, with each flavor variation offering a clear personality — dark bittersweet depth in Classic, intense cocoa in Double Chocolate, and a tangy cocoa balance in Red Velvet.
“Five stars — these are the closest homemade cookies I’ve made to my favorite NYC bakery. The edges crack perfectly and the center is gloriously soft.” — Dana M.
Key Ingredients for NYC-Style Cookies
Unsalted butter (1 1/4 cups / 285 g): Butter is the backbone of texture and flavor. Use real, high-quality unsalted butter for predictable moisture and browning; salted butter can throw off the salt balance. If you substitute with margarine or a low-fat spread the cookies will lack richness and the texture will be flatter and less tender.
Brown sugar (1/2 cup / 110 g): The molasses in brown sugar keeps the crumb moist and helps create those deep brown, crackled edges. Use dark brown for a richer, more caramel flavor. If you swap for all granulated sugar, the cookies will be drier and less chewy; consider adding a tablespoon of molasses if that’s your only option.
All-purpose flour (3 1/2 cups / 420 g): AP flour gives structure while allowing the cookie to spread and still hold a soft interior. For chewier cookies, do not replace with bread flour (it will be too elastic) or cake flour (too soft) unless you adjust ratios. If you must substitute with whole wheat, use half whole wheat and half AP and expect a nuttier flavor and firmer texture.
Cornstarch (2 teaspoons): Cornstarch is a small but important tenderizer; it softens the crumb and helps create those slightly pillowy centers. If omitted, cookies can become firmer and less tender. Arrowroot is an okay 1:1 substitute, but the effect is most noticeable when cornstarch is present.
Full Ingredient List for NYC-Style Cookies
– BASE DOUGH:
– 1 1/4 cups (285 g) unsalted butter, softened
– 1/2 cup (110 g) brown sugar
– 3/4 cup (150 g) granulated sugar
– 3 large eggs
– 3 teaspoons vanilla extract
– 3 1/2 cups (420 g) all-purpose flour
– 1/2 teaspoon salt
– 2 teaspoons baking powder
– 2 teaspoons cornstarch
– 1/2 teaspoon baking soda
– CLASSIC (makes 4 large cookies):
– 3 tablespoons flour
– 100 g semi-sweet chocolate, chopped or in large chunks
– 100 g dark chocolate, chopped or in large chunks
– DOUBLE CHOCOLATE (makes 4 large cookies):
– 3 tablespoons cocoa powder
– 1–2 teaspoons milk (to loosen cocoa if needed)
– 100 g milk chocolate, chopped
– 50 g semi-sweet chocolate, chopped
– 50 g dark chocolate, chopped
– RED VELVET (makes 4 large cookies):
– 1 1/2 tablespoons cocoa powder
– 2 tablespoons flour
– 1/2–1 teaspoon vinegar
– Red gel food coloring (adjust to desired color)
– 100 g white chocolate, chopped
– 100 g semi-sweet chocolate, chopped
Step-by-Step Instructions for NYC-Style Cookies
Step 1: Cream butter and sugars until fluffy
In a large bowl or stand mixer, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and airy, about 3–5 minutes on medium speed. Scrape down the bowl to ensure even mixing.
Pro Tip: The mixture should look pale and slightly ribbon-like when you lift the whisk; it will smell buttery and sweet.
Step 2: Add eggs and vanilla and mix until combined
Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract. Mix only until incorporated to avoid overworking the batter.
Pro Tip: The batter should look glossy and homogeneous with no streaks of egg; it will feel supple but not runny.
Step 3: Mix in dry ingredients to form a smooth dough
Sift or whisk together the all-purpose flour, salt, baking powder, cornstarch, and baking soda then add to the wet mixture. Mix on low speed until a smooth, cohesive dough forms.
Pro Tip: The dough should hold together without being sticky enough to cling to your fingers excessively; it will be slightly firm and spring back when poked.
Step 4: Divide the base dough into three equal portions
Weigh the full dough and divide into three equal portions, about 390 g each. Work on a floured surface or in separate bowls for each flavor.
Pro Tip: Each portion should be uniform in color and texture before you add flavor-specific ingredients.
Step 5: Prepare the Classic NYC-Style Cookies dough
To the first portion, mix in the extra 3 tablespoons of flour to firm it slightly. Fold in 100 g semi-sweet chocolate and 100 g dark chocolate, using large chunks for pockets of melted chocolate.
Pro Tip: The Classic dough will look studded with visible chocolate pieces and feel slightly denser after folding in the chunks.
Step 6: Prepare the Double Chocolate NYC-Style Cookies dough
To the second portion, add 3 tablespoons cocoa powder and 1–2 teaspoons milk if the cocoa makes the dough dry. Fold in 100 g milk chocolate, 50 g semi-sweet chocolate, and 50 g dark chocolate.
Pro Tip: The Double Chocolate dough should be deep brown and glossy where the chocolate settles; it may feel tackier than the Classic dough.
Step 7: Prepare the Red Velvet NYC-Style Cookies dough
To the third portion, add 1 1/2 tablespoons cocoa powder and 2 tablespoons flour, then mix in 1/2–1 teaspoon vinegar and red gel food coloring until you reach the desired color. Fold in 100 g white chocolate and 100 g semi-sweet chocolate.
Pro Tip: The Red Velvet dough will be bright and slightly tangy; white chocolate chunks will stand out visually against the red dough.
Step 8: Portion cookies and shape into balls
Divide each flavored dough into four portions. Weigh each cookie at 154 g and roll into tight balls. Gently press the tops to create small cracks that encourage that bakery-style crust.
Pro Tip: Each ball should be smooth and compact with a visible seam from rolling; the slight surface cracks will form during chilling and baking.
Step 9: Chill dough balls briefly
Freeze or refrigerate the dough balls for 15–20 minutes to firm them up; this limits spread and helps create a raised edge during baking. Preheat your oven to 350°F (175°C) while they chill.
Pro Tip: After chilling, the balls should be cold to the touch but not frozen solid — they’ll be firm and hold their shape.
Step 10: Bake, shape, and cool the NYC-Style Cookies
Bake the cookies at 350°F for 14 minutes until the tops are pale and still soft. While hot, use a round cutter to gently press and shape the edges for a consistent, bakery-perfect rim. Add extra chocolate on top if desired and then cool completely before serving.
Pro Tip: The cookies should look set at the edges with a pale, soft center; they will continue to firm as they cool.
Expert Tips for NYC-Style Cookies
– Use room-temperature eggs and softened butter for even incorporation and stable emulsion.
– Chill dough balls briefly to control spread; too-warm dough makes thin, flat cookies.
– Weigh each cookie at 154 g for consistent large bakery-style results.
– Use a mix of chocolate types and big chunks for molten pockets and visual interest.
– If centers are too doughy, add 1–2 minutes to bake time but watch edges to avoid over-browning.
– Use parchment or a silicone baking mat to prevent sticking and promote even browning.
– For crisper edges, bake on a dark sheet pan which conducts heat more aggressively.
– Avoid overmixing once the flour is added; overworking develops gluten and yields a tougher cookie.
Storage & Freezing for NYC-Style Cookies
Fridge storage: Store baked cookies in an airtight container at room temperature for up to 3 days. To keep them softer, place a slice of bread in the container; the bread will transfer moisture back into the cookies.
Freezer storage: Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe container or zip-top bag for up to 3 months. For dough, freeze shaped dough balls on a tray until solid, then bag them; they’ll keep up to 3 months.
Thawing: Thaw frozen baked cookies at room temperature for 30–60 minutes. For frozen dough balls, bake from frozen adding 1–2 minutes to the bake time; no need to thaw.
Reheating: To refresh a cookie’s texture, microwave a single cookie for 6–8 seconds or warm in a 325°F oven for 3–4 minutes. Use an oven for multiple cookies to maintain edges and interior texture.
Variations & Substitutions for NYC-Style Cookies
Nutty Pecan Crunch: Fold 75 g chopped toasted pecans into the Classic dough and sprinkle coarse sea salt on top before baking. The nuts add toasty crunch and deepen the cookie’s flavor profile.
Salted Caramel Swirl: Add 8–10 small dots of thick caramel sauce into Double Chocolate dough and top with flaky sea salt after baking. You’ll get pockets of soft caramel that contrast the deep chocolate.
Oat & Coconut Chew: Replace 1/2 cup of the all-purpose flour with 1/2 cup old-fashioned oats and fold in 50 g shredded sweetened coconut. The result is a chewier, slightly heartier cookie with tropical notes.
Vegan-ish Swap: Use vegan butter, substitute flax eggs (3 tbsp ground flax + 9 tbsp water) for eggs, and choose dairy-free chocolate. Expect a slightly different crumb and reduced spread; chilling helps compensate.
Frequently Asked Questions About NYC-Style Cookies
Q: How do I get the edges crispy and the center soft?
A: The key is short, high-temp bake and chilling the dough. Preheat to 350°F and bake just until the edges are set and the center looks pale and slightly underbaked (about 14 minutes). The edges will crisp as the cookie cools while the center remains soft.
Q: Can I make these cookies smaller or larger than 154 g?
A: Yes. For smaller cookies, weigh portions down proportionally (e.g., 60–80 g for a large standard cookie); reduce bake time by a few minutes. Larger cookies need more bake time and may require a lower oven rack to avoid over-browning.
Q: Do I need to use three separate pans for the three flavors?
A: No — you can bake multiple flavors together on the same pan if the colors or chocolate pieces won’t transfer. Keep similar bake-time flavors together and allow space for spread.
Q: Why did my cookies spread too much?
A: Common causes are overly warm dough, too little flour, or weak chilling. Make sure butter wasn’t too soft, measure flour properly (spoon and level), and chill dough balls before baking.
Q: Can I freeze cookie dough and bake later?
A: Absolutely. Freeze shaped dough balls on a tray, then store in a sealed bag. Bake from frozen, adding 1–2 minutes to the normal bake time. This preserves texture and freshness.
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Final Thoughts on NYC-Style Cookies
If you loved this recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later. For a classic NYC comparison I like this take on NYC Chocolate Chip Cookies! – Jane’s Patisserie which highlights similar bakery techniques. For a modern Levain-style approach try Levain Bakery Chocolate Chip Crush Cookies – Modern Honey, and if you want another bakery-style formula see Bakery Style NYC Chocolate Chip Cookies – The Scranline.
NYC-Style Cookies
Ingredients
Method
- Cream butter and sugars until fluffy, about 3–5 minutes.
- Add eggs one at a time, mixing after each addition along with vanilla.
- Sift together dry ingredients and mix into the wet mixture to form a smooth dough.
- Divide the dough into three equal portions.
- Prepare each flavored dough according to their ingredients.
- Divide each flavored dough into four equal portions and roll into balls.
- Chill the dough balls in the refrigerator for 15–20 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the cookies for 14 minutes until pale and slightly underbaked.
- Cool completely before serving.