Indulge in the timeless comfort of homemade desserts with our delectable NYC Style Chocolate Chip Cookies recipe. With a perfect balance of chewiness and crispiness, these cookies are sure to become a household favorite. Each bite is packed with rich semisweet chocolate chips, enveloped in a buttery, vanilla-infused dough.

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NYC Style Chocolate Chip Cookies

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Ingredients

Scale

2 1/4 cupsall-purpose flour
1 tspbaking soda1 tspsalt1 cupunsalted butter, softened3/4 cupgranulated sugar3/4 cuppacked light brown sugar1 tspvanilla extract2large eggs2 cupssemisweet chocolate chips
1 tspsalt1 cupunsalted butter, softened3/4 cupgranulated sugar3/4 cuppacked light brown sugar1 tspvanilla extract2large eggs2 cupssemisweet chocolate chips
1 cupunsalted butter, softened
3/4 cupgranulated sugar3/4 cuppacked light brown sugar1 tspvanilla extract2large eggs2 cupssemisweet chocolate chips
3/4 cuppacked light brown sugar1 tspvanilla extract2large eggs2 cupssemisweet chocolate chips
1 tspvanilla extract
2large eggs2 cupssemisweet chocolate chips
2 cupssemisweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C).In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition.Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.Bake for 8-10 minutes, or until the edges are lightly golden.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition.Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.Bake for 8-10 minutes, or until the edges are lightly golden.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until well combined. Add the eggs, one at a time, beating well after each addition.Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.Bake for 8-10 minutes, or until the edges are lightly golden.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Stir in the chocolate chips.Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.Bake for 8-10 minutes, or until the edges are lightly golden.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Drop rounded tablespoonfuls of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.Bake for 8-10 minutes, or until the edges are lightly golden.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Bake for 8-10 minutes, or until the edges are lightly golden.Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.