NYC-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.