If you love those thick, oversized chocolate chip cookies from NYC bakeries — the ones with crispy golden edges, gooey centers, and pools of melting chocolate — this recipe delivers everything you want. These bakery-style cookies use a combination of cold butter, high baking temperature, and a special flour blend to achieve that signature height and texture. Each cookie is big, bold, and incredibly rich, with layers of chocolate in every bite.

New York–style cookies bake tall instead of wide thanks to a sturdy dough and a short chill time. They’re the perfect treat for cookie lovers who enjoy a dramatic bakery look without complicated techniques. Whether you’re gifting holiday cookie tins, baking for a party, or simply craving a next-level chocolate chip cookie, this recipe comes together with simple ingredients and produces consistently stunning results.

This is a Simply Made Recipe provided by Lilly Ashley. Good recipes, without the paragraphs and fluff to sift through. Save the sifting for the baking!

Prep Time: 15 minutes

Cook Time: 11–13 minutes

Chill Time: 30 minutes

Yield: 8 large bakery cookies

Ingredients

1 cup cold unsalted butter, cubed
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup cake flour (helps create that soft, thick bakery texture)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips or chunks
Optional: ½ cup walnuts (classic NYC style)

Instructions

Cream the cold butter and sugars:
Add cold cubed butter, brown sugar, and granulated sugar to a mixing bowl. Beat for 3–4 minutes until creamy — small butter pieces are okay.
Add eggs and vanilla:
Mix in the eggs one at a time, then add the vanilla.
Combine dry ingredients:
In a separate bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt.
Form the dough:
Add dry ingredients to the wet mixture and mix until a thick dough forms.
Fold in chocolate:
Stir in chocolate chips (and walnuts, if using). This dough will be thick — that’s what keeps the cookies tall.
Shape the cookies:
Scoop large mounds of dough (about ½ cup each). Don’t press them down — bakery-style cookies bake tall.
Chill:
Refrigerate dough balls for 30 minutes for best texture.
Bake:
Bake at 410°F for 11–13 minutes, until edges are golden and centers are still soft.
Cool:
Let cookies rest on the baking sheet for 10 minutes before moving. They’ll finish setting as they cool.

Simply Made Tip

For extra melty pools of chocolate on top, press a few chocolate chunks onto each dough ball right before baking. This gives them the bakery-style glossy chocolate look.