Bakery-Style White Chocolate Chip NYC Cookies
Thick, soft, and gooey bakery-style White Chocolate Chip NYC Cookies — perfectly golden on the edges and irresistibly soft in the center. Tested 9+ times for that true New York cookie-shop texture and flavor!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 8 large cookies
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
Ingredients
1 cup (225g) block margarine or unsalted butter, softened
1 cup (200g) light brown sugar
1/2 cup (100g) caster sugar
1 large egg
1 teaspoon vanilla extract
2 3/4 cups (340g) plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
2 teaspoons cornflour (cornstarch)
1/2 teaspoon salt
200g white chocolate chips (160g in dough + 40g for topping)
Instructions
1. In a large mixing bowl, cream margarine (or butter) with light brown and caster sugars until light and fluffy.
2. Add vanilla extract and egg; mix until just combined. The mixture may look slightly curdled — that’s okay.
3. In a separate bowl, sift flour, baking powder, bicarbonate of soda, cornflour, and salt.
4. Add dry ingredients to the wet mixture and mix until a thick, smooth dough forms. Do not overmix.
5. Fold in 160g of white chocolate chips.
6. Divide the dough into 8 large balls (100–110g each) and press tops into remaining 40g white chocolate chips.
7. Place dough balls on a tray and freeze for at least 1 hour to prevent overspreading.
8. Preheat oven to 200°C (180°C Fan). Line 2 baking trays with parchment paper.
9. Bake cookies for 8–10 minutes, until edges are light golden and centers look slightly underbaked.
10. Optional: Use a large round cookie cutter to “scoot” hot cookies into perfect circles.
11. Cool cookies completely on the trays for 30 minutes to finish setting the centers before serving.
Notes
Storage: Store cooled cookies in an airtight container at room temperature for up to 7 days.
Freezing: Freeze baked cookies or unbaked dough balls for up to 3 months.
Tips:
• Always weigh ingredients for consistent results.
• Freeze the dough before baking to maintain thickness.
• Bake from frozen for best gooey centers — add 1–2 minutes if needed.
• Don’t overbake! Remove when edges are just set and centers look soft.