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A freshly baked New York chocolate chip cookie with melty chocolate puddles

Classic New York-Style Chocolate Chip Cookies

These classic New York-style chocolate chip cookies are perfectly chewy with slightly crisp edges. Browning the butter and chilling the dough are key steps for an unparalleled depth of flavor and texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Breakfast
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter (2 sticks), browned and cooled
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 oz high-quality chocolate chunks (about 2 cups, a mix of milk, semi-sweet, and dark suggested)
For Serving
  • Flaky sea salt for sprinkling

Equipment

  • light-colored saucepan
  • heatproof bowl
  • large bowl
  • medium bowl
  • whisk
  • plastic wrap
  • baking sheets
  • parchment paper
  • large ice cream scoop
  • wire rack

Method
 

Preparation
  1. Brown the butter in a light-colored saucepan over medium heat, stirring occasionally until golden brown and fragrant with nutty bits; immediately pour into a heatproof bowl and cool completely.
  2. In a large bowl, whisk cooled browned butter with granulated and brown sugars, then beat in eggs one at a time and stir in vanilla extract.
  3. In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, and salt.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined without overmixing.
  5. Fold in the chocolate chunks until evenly distributed throughout the dough.
  6. Cover the dough and refrigerate for 24-72 hours to develop flavor and prevent spreading.
Baking
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Scoop generous dough balls (3-4 tablespoons each) onto baking sheets, spacing them about 3 inches apart.
  3. Bake for 12-15 minutes, or until edges are golden brown and centers are slightly soft and gooey.
  4. Immediately sprinkle flaky sea salt on each cookie, then cool on baking sheets for 5-10 minutes before transferring to a wire rack.

Notes

For best results, do not skip chilling the dough, as it significantly enhances the flavor and texture of the cookies. Using high-quality chocolate chunks will also make a noticeable difference in the final taste.