These triple Chocolate Chip Cookies are loaded with rich chocolatey goodness. They are thick and chunky with a crispy outer layer. Each bite is filled with rich chocolate chunks. Their soft centers melt in your mouth, making them a perfect chocolate fix.
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What is a NYC Style Cookie
A NYC-style cookie is big, thick, and chunky, usually heavier than your average cookie. It has a slightly crisp outside and a soft, gooey middle, giving it a great mix of textures. These cookies are loaded with lots of chocolate chunks or chips, and sometimes other extras like nuts, making them a delicious variation of chocolate chip cookies. They're baked at a higher temperature to get crispy edges while keeping the center soft, making them look and taste like bakery cookies. My Bakery-Style Chocolate Chip Cookies are a smaller version but just as tasty!
Ingredient in Chunky Chocolate Chip Cookies
- Salted butter: Adds richness and moisture while balancing the sweetness with a hint of salt.
- Brown sugar: Gives the cookies a deeper, caramel-like flavor and helps make the centers soft.
- White sugar: Adds sweetness and helps create a slightly crisp texture on the outside of the chocolate chip cookies.
- Eggs: Bind the ingredients together and add moisture for a soft texture.
- Vanilla extract: Enhances the flavor of the cookies with a warm, sweet note.
- All-purpose flour: Provides the structure and body for the cookies.
- Dutch-processed cocoa powder: Adds a deep, rich chocolate flavor and a darker color.
- Cornstarch (cornflour): Helps make the cookies soft and tender.
- Bicarb soda (baking soda): Acts as a leavening agent, giving the cookies a slight rise.
- Dark chocolate chips: Add pockets of melted chocolate throughout the cookies.
- Dark chocolate chunks: Larger pieces of chocolate that provide extra bursts of flavor.
- White chocolate chunks: Offer a sweet contrast to the dark chocolate, adding variety to the flavor.
How To Make Triple Chocolate Chip Cookies
Preheat the oven: Set the oven to 200°C (392°F) and line a baking sheet with parchment paper so the chocolate chip cookies don't stick during baking.
Mix the butter and sugars: In a large bowl, mix the softened butter with brown and white sugar using a mixer. This combines the ingredients and creates a smooth base.
Add the eggs and vanilla: Beat the eggs in one at a time, then mix in the vanilla. This adds moisture and flavor to the cookie dough.
Sift and add dry ingredients: Sift the flour, cocoa powder, cornflour, and baking soda over the wet ingredients. Mix everything on low speed until it just comes together. Don't overmix, as it can affect the texture of the chocolate chip cookies.
Stir in the chocolate: Fold in the dark chocolate chips and both types of chocolate chunks. This distributes the chocolate evenly throughout the dough.
Portion the dough: Divide the dough into 170g (6oz) balls, rolling them into rough shapes. The large size gives the cookies their signature NYC style.
Chill the dough: Freeze the dough balls for 30 minutes, or refrigerate them for 60 minutes. This step keeps the cookies thick and prevents them from spreading too much.
Bake the cookies: Bake the chocolate chip cookies for 15 - 17 minutes, until the edges are set and the tops have slight cracks.
Cool the cookies: Once baked, transfer the cookies to a wire rack to cool completely before eating. This helps them firm up while keeping the centers soft.
Fay's Top Tip
The most important tip for making NYC-style cookies is to chill the dough really well before baking. This helps the chocolate chip cookies maintain their thick, chunky shape and prevents them from spreading too much in the oven.
For another rich cookie variation, try my Nutella Deep Dish Cookies.
Recipe Variations for Chocolate Chip Cookies
Peanut Butter Chocolate Chunk Cookies: Swap half of the butter for peanut butter and add peanut butter chips along with the chocolate chunks for a delicious chocolate chip cookie twist.
S'mores Cookies: Add mini marshmallows, graham cracker pieces, and milk chocolate chunks for a fun s'mores twist.
Salted Caramel Chocolate Cookies: Mix in caramel bits and sprinkle sea salt on top before baking for a sweet-salty combo.
Extra Dark Chocolate Nut Cookies: Replace white chocolate chunks with more dark chocolate and add chopped walnuts or pecans.
Espresso Chocolate Chip Cookies: Stir in 1 tablespoon of instant espresso powder for a mocha flavor boost in your chocolate chip cookies.
Frequently Asked Questions
Chilling the dough helps the cookies keep their thick, chunky shape and prevents them from spreading too much while baking. It also enhances the flavor by letting the ingredients meld together.
Yes, you can replace dark chocolate with milk chocolate if you prefer a sweeter taste. The cookies will still be delicious, but the overall flavor will be a bit sweeter.
Absolutely! You can freeze the dough balls and bake them whenever you want fresh cookies. Just add a couple of extra minutes to the baking time when baking from frozen.
If you don't have Dutch-processed cocoa, you can use regular unsweetened cocoa powder. The flavor will be slightly different, but it will still work fine.
Store the baked cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies and reheat them for a fresh taste later.
NYC Chunky Triple Chocolate Chip Cookies
INGREDIENTS
- 220 g (1 cups) salted butter softened
- 200 g (1 cups) brown sugar
- 110 g (½ cups) white sugar
- 2 (2) eggs large
- 2 teaspoon (2 teaspoon) vanilla
- 370 g (3 cups) all-purpose flour
- 35 g (⅓ cups) cocoa powder Dutch processed
- 1 tablespoon (1 tablespoon) cornstarch
- 1 teaspoon (1 teaspoon) bicarb soda
- 100 g (½ cups) dark chocolate chips
- 70 g (½ cups) dark chocolate chunks
- 70 g (½ cups) white chocolate chunks
EQUIPMENT
INSTRUCTIONS
- Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper.
- In a large bowl, mix the salted butter, brown sugar, and white sugar on medium speed until fully combined.
- Add the eggs one at a time, beating well after each addition. Add the vanilla extract and beat for an additional minute.
- Sift the flour, cocoa powder, cornflour, and bicarb soda into the mixture. Mix on low speed just until the flour disappears-do not overmix.
- Mix in the dark chocolate chips, dark chocolate chunks, and white chocolate chunks by hand until evenly distributed.
- Portion the dough into 170g (6oz) balls. Roll each into a rough ball shape and place them on the prepared baking sheet, leaving space between each one.
- For extra gooeyness, press a few extra chocolate chunks and chips into the tops of the cookies before baking.
- Freeze the dough balls for 30 minutes, or refrigerate them for 60 minutes. This step ensures the cookies stay chunky and thick while baking.
- Bake for 15 minutes.
- Remove the cookies from the oven and allow them to cool on a wire rack before serving.
NOTES
- Don't skip the chilling step! It helps the cookies maintain their thick, chunky shape.
- For extra gooeyness, press a few extra chocolate chunks into the tops of the cookies before baking.
- Use room temperature butter for better mixing and texture.
- Store baked cookies in an airtight container for up to 3 days or freeze dough balls for future baking.
Barb says
FYI, the link to switch to US measurements is not working on this recipe.
Fay says
Thanks so much Barb, much appreciated! I'll look into it.
Dorcas V Flomo says
I love this recipe it's perfect and thanks a lot for sharing this is my run to recipe I really appreciate you for sharing this prefect recipe with everyone.
Fay says
How fabulous! I’m so happy you like it as much as I do!
Moinet says
Délicieux
Fay says
Merci beaucoup 😊 Je suis ravie que vous ayez aimé la recette !
Moinet says
Bonjour, est il possible de recevoir les recettes en français svp ?
Fay says
Bonjour 😊 Pour le moment, mes recettes sont uniquement disponibles en anglais. Vous pouvez toutefois utiliser la fonction « Traduire » de votre navigateur pour les lire en français. Merci beaucoup pour votre message !