The Ultimate Chocolate Chip Cookie Recipe (New York Bakery style): Crispy Edges, Gooey Centres, and Pure Bliss

Why These Cookies Are the Best

1. Perfect Texture: Crispy on the edges and soft in the centre— a baker’s dream! The combination between bread flour and all-purpose flour will result in chewer cookies that will be so hard to resist.

2. Flavour Explosion: A hint of vanilla and a touch of sea salt take these cookies to the next level. The addition of the brown butter will contribute to the nutty caramel notes and give these cookies a satisfying and substantial flavour and texture.

3. Customizable Goodness: Love nuts? Prefer dark chocolate or white chocolate? You can make it your own.

4. Easy-to-Follow Steps: This recipe is beginner-friendly but with pro-level bakery results.

Ingredients You’ll Need

(Makes about 24 cookies)

Dry Ingredients:

• 2 cups (272g) bread flour

• 1 ½ cups (188g) all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon salt (plus flaky sea salt for sprinkling on top)

Wet Ingredients:

• 1 1/4cup (284) salted brown butter

• 1 cup (220g) brown sugar

• ½ cup (100g) granulated sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

Mix-ins:

• 2 cups (340g) semi-sweet chocolate chips (or a mix of milk, dark, and white chocolate)

Step-by-Step Instructions

Step 1: Prepare Your Ingredients

Start by gathering all your ingredients. Measure them accurately for the best results. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: Make the brown butter

Cut butter into cubes and add to a heavy-bottomed pan over medium-low heat. As the butter melts, continuously swirl it around the pan over the heat. It will melt, get a little foamy, and finally start turning golden brown. Remove it from the heat when the butter is light brown and smells nutty.

Step 3: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the bread flour, all-purpose flour, baking soda, and salt. Set this aside for later. This step ensures even distribution of the leavening agent for perfect cookie rise.

Step 4: Combine Wet Ingredients

In a large mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined. Add the two eggs and vanilla extract, and whisk again until fully incorporated.

Step 5: Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon. Do not overmix — you want the flour to be just incorporated. Overmixing can lead to dense cookies instead of tender, chewy ones.

Step 6: Fold in Chocolate Chips (and Nuts, If Using)

Now for the best part — the chocolate! Gently fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the dough. For an extra flavour boost, use a combination of chocolate chunks and chips. Chunks create those gooey chocolate pockets, while chips hold their shape for texture variety.

Step 7: Chill the Dough (Optional but Recommended)

For the beat and chewiest cookies, chill the dough overnight or for at least three This step is very important as it allows the flavours to meld and gives the cookies a better texture. If you're in a rush, you can skip this step, but the difference is worth the wait.

Step 8: Scoop and Bake

Scoop 2-tablespoon-sized balls of dough (a cookie scoop works perfectly) and place them on the prepared baking sheets about 2 inches apart. Sprinkle a pinch of flaky sea salt on each ball of dough for a flavour boost. Bake for 10-12 minutes, or until the edges are golden brown and the centres look just set. They may appear slightly underbaked, but they’ll firm up as they cool.

Step 9: Cool and Enjoy

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This step ensures they finish setting up while remaining gooey in the centre. If you can resist, wait until they cool completely (but who are we kidding — warm cookies are irresistible).

Pro Tips for the Best Chocolate Chip Cookies

• Don’t Skip the Chill Time: Chilling the dough improves flavor and texture, as it allows the flour to hydrate and the butter to firm up.

• Experiment with Chocolate Types: Mix different types of chocolate (semi-sweet, dark, white, or even chopped chocolate bars) for a more complex flavor.

• Flaky Salt Finishing Touch: A sprinkle of sea salt on top takes these cookies from good to unforgettable.

• Bake Time Matters: Every oven is different. Start checking the cookies at the 10-minute mark. Slight underbaking ensures gooey centres.

Frequently Asked Questions

1. Can I freeze the cookie dough?

Yes! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. When ready to bake, you can bake them straight from frozen — just add 1-2 minutes to the bake time.

2. How do I store baked cookies?

Store the cookies in an airtight container at room temperature for up to 5 days. If you want them to stay extra fresh, you can add a slice of bread to the container — the cookies will stay soft while the bread absorbs excess moisture.

3. What makes cookies chewy vs. crispy?

The amount of brown sugar, egg yolks, and melted butter all contribute to chewiness. For crispier cookies, use more granulated sugar and bake them a little longer.

Final Thoughts

There’s nothing quite like a homemade chocolate chip cookie fresh out of the oven. With this recipe, you’ll achieve the ideal balance of crispy edges and soft, gooey centres every single time. Whether you’re baking for a party, a holiday, or just because you deserve it (which you do), these cookies will have everyone reaching for seconds (and thirds).

Now it’s your turn — preheat that oven, grab your chocolate chips, and create your own batch of the ultimate chocolate chip cookies. Trust us, one bite and you'll be hooked. Happy baking! 🍪✨