Description
These BIGG & THICC New York Style Cookies are thick, soft, and chewy with a perfect balance of rich butter, brown sugar, and semi-sweet chocolate chips. Featuring a classic texture and flavor, these cookies make a delightful treat perfect for any occasion or a sweet indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups chocolate chips (semi-sweet or your choice)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside for later.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter, granulated sugar, brown sugar, and vanilla extract until the mixture becomes creamy and light in texture.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This helps create a smooth batter.
- Combine ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough. Fold in the chocolate chips and, if desired, the chopped nuts.
- Bake: Using a large scoop (about 1/4 cup) drop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading. Bake in the preheated oven for 12-15 minutes or until the cookie edges turn golden while the centers remain soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheets for a few minutes to firm up. Then transfer to wire racks to cool completely before serving to enjoy their full flavor and texture.
Notes
- For softer cookies, do not overbake; remove them when edges are golden but centers are still a bit soft.
- Using parchment paper prevents sticking and makes cleanup easier.
- Feel free to substitute chocolate chips with chunks or other mix-ins like dried fruit.
- Chopped nuts are optional and add a nice crunch, but you can skip them for nut-free cookies.
- Store cookies in an airtight container to keep them fresh for several days.
