Have you ever stood in line outside a famous New York bakery, smelling warm butter and chocolate in the air? There is something special about true NYC-style cookies. These are not thin, flat cookies. They are huge, thick, bakery-style cookies with crisp edges and soft, gooey centers.
Today, I’ll show you a smart method: make one master dough and turn it into three flavors:
- Classic Chocolate Chunk
- Double Chocolate
- Red Velvet
This saves time and guarantees consistent results — perfect for home bakers who want bakery-quality cookies without extra work.
Why You’ll Love This Recipe
• You make one dough instead of three separate batches
• Cookies are thick, soft, and chunky
• Each cookie weighs about 154 g (5.4 oz)
• Great for parties, gifts, or freezing
• Easy to customize with different chocolates
What Is an NYC-Style Cookie?
NYC-style cookies are known for their large size and thick shape.
They are baked hot and fast so the outside sets while the inside stays soft and gooey.
Key features:
• Large cookies (150–170 g each)
• Crisp edges, soft centers
• Minimal spreading
• Cracked, bakery-style tops
To achieve this, we:
• Use softened (not melted) butter
• Use more flour and cornstarch for structure
• Chill the dough before baking
Ingredients Overview
Unsalted Butter
Softened but cool. Gives structure and rich flavor.
Brown & White Sugar
Brown sugar adds moisture and chew. White sugar helps browning.
Cornstarch
Makes cookies softer and more tender.
Leavening (Baking Powder + Baking Soda)
Helps cookies rise and brown properly.
Flour
All-purpose flour is the base. Extra flour or cocoa is added to balance each flavor.
Chocolate
Use chopped chocolate bars for better melting and “pools” of chocolate.
Step-by-Step Instructions (Beginner Friendly)
1. Make the Base Dough
In a large bowl:
Cream together:
• 285 g softened unsalted butter
• 110 g brown sugar
• 150 g granulated sugar
Mix until smooth and fluffy (about 2–3 minutes).
Add:
• 3 eggs
• 3 teaspoons vanilla extract
Mix just until combined.
Add dry ingredients:
• 420 g all-purpose flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons cornstarch
• ½ teaspoon baking soda
Mix until a smooth dough forms.
Do not overmix.
2. Divide the Dough
Divide dough into 3 equal portions (about 390 g each).
3. Flavor Each Dough
CLASSIC (4 cookies)
Mix into one portion:
• 3 tablespoons flour
Fold in:
• 100 g semi-sweet chocolate
• 100 g dark chocolate
DOUBLE CHOCOLATE (4 cookies)
Mix into second portion:
• 3 tablespoons cocoa powder
• 1–2 teaspoons milk (to soften dough)
Fold in:
• 100 g milk chocolate
• 50 g semi-sweet chocolate
• 50 g dark chocolate
RED VELVET (4 cookies)
Mix into third portion:
• 1½ tablespoons cocoa powder
• 2 tablespoons flour
• ½–1 teaspoon vinegar
• Red gel food coloring
Fold in:
• 100 g white chocolate
• 100 g semi-sweet chocolate
4. Shape the Cookies
From each flavor:
• Divide into 4 portions
• Weigh each piece to 154 g
Roll into balls and gently press to create cracks on top.
5. Chill the Dough
Place dough balls on a tray.
Freeze for 15–20 minutes before baking.
This keeps cookies thick and prevents spreading.
6. Bake
Bake at 350°F (180°C) for 14 minutes.
Cookies will look pale and soft — this is correct.
While hot:
• Use a round cutter to shape edges
• Press extra chocolate on top
Let cookies cool completely on the tray before serving.
Expert Tips for Beginners
• Use a kitchen scale for even baking
• Do not overbake — cookies firm up as they cool
• Cold dough = thicker cookies
• Cracked tops give bakery-style texture
Storage & Make-Ahead
• Store baked cookies in an airtight container for up to 4 days
• Freeze raw dough balls for up to 3 months
• Bake frozen dough directly — add 2 extra minutes
FAQs
Can I make smaller cookies?
Yes, but they won’t be NYC-style. Use 75 g and bake 9–10 minutes.
Why did my cookies spread too much?
Butter was too warm or dough wasn’t chilled.
Can I use chocolate chips?
Yes, but chopped chocolate melts better.
Why is vinegar used in red velvet?
It reacts with cocoa and balances sweetness.
With this one-dough method, you get three bakery-style cookie flavors with minimal effort.
Whether you love classic chocolate, rich double chocolate, or colorful red velvet, this recipe delivers thick, gooey NYC-style cookies every time.
Happy baking! 🍪
PrintNYC-Style Cookies
NYC-style bakery cookies made from one rich base dough and split into three flavors: Classic Chocolate Chunk, Double Chocolate, and Red Velvet. Thick, heavy, and soft-centered just like New York bakeries.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 12 large cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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 (4 cookies)
3 tablespoons flour
100 g semi-sweet chocolate
100 g dark chocolate
DOUBLE CHOCOLATE (4 cookies)
3 tablespoons cocoa powder
1–2 teaspoons milk
100 g milk chocolate
50 g semi-sweet chocolate
50 g dark chocolate
RED VELVET (4 cookies)
1 1/2 tablespoons cocoa powder
2 tablespoons flour
1/2–1 teaspoon vinegar
Red gel food coloring
100 g white chocolate
100 g semi-sweet chocolate
Instructions
1. Cream butter, brown sugar, and granulated sugar until fluffy.
2. Add eggs and vanilla and mix until combined.
3. Add flour, salt, baking powder, cornstarch, and baking soda. Mix into smooth dough.
4. Divide dough into three equal portions, about 390 g each.
5.
6. For Classic dough, mix in flour and fold in semi-sweet and dark chocolate.
7. For Double Chocolate dough, mix in cocoa powder and milk, then fold in all chocolates.
8. For Red Velvet dough, mix in cocoa powder, flour, vinegar, and food coloring, then fold in chocolates.
9.
10. Divide each flavored dough into four portions.
11. Weigh each cookie at 154 g and roll into balls.
12. Gently press tops to create cracks.
13. Freeze dough balls for 15–20 minutes.
14.
15. Bake at 350°F for 14 minutes until pale and soft.
16. While hot, shape edges with a round cutter and add extra chocolate on top.
17. Cool completely before serving.
Notes
These are large bakery-style cookies weighing 154 g each.
Do not overbake; cookies firm up as they cool.
Freeze dough balls up to 3 months and bake frozen with 2 extra minutes.
