Thick, soft, chunky NYC style cookies in three flavours — all made from one dough and baked to gooey perfection.
INGREDIENTS
BASE DOUGH
• 1¼ cups (285 g) softened unsalted butter
• ½ cup (110 g) brown sugar
• ¾ cup (150 g) granulated sugar
• 3 large eggs (150 g without shells)
• 3 teaspoons vanilla extract
• 3½ cups (420 g) all‑purpose flour
• ½ teaspoon (3 g) salt
• 2 teaspoons (8 g) baking powder
• 2 teaspoons (6 g) cornstarch
• ½ teaspoon (3 g) baking soda
CLASSIC (4 cookies)
• 3 tablespoons (24 g) all purpose flour
• 100 g semi‑sweet chocolate
• 100 g dark chocolate
DOUBLE CHOCOLATE (4 cookies)
• 3 tablespoons (20 g) cocoa powder
• 1–2 teaspoons milk
• 100 g milk chocolate
• 50 g semi‑sweet chocolate
• 50 g dark chocolate
RED VELVET (4 cookies)
• 1½ tablespoons (10–12 g) cocoa powder
• 2 tablespoons (16 g) flour
• ½–1 teaspoon vinegar
• Red gel coloring
• 100 g white chocolate
• 100 g semi‑sweet chocolate
COOKIE SIZE
• Each dough ball: 154 g (about 5.4 oz)
• Extra chocolate for topping: about 16 g
INSTRUCTIONS
BASE DOUGH
Cream the butter, brown sugar, and granulated sugar until smooth and fluffy.
Add the eggs and vanilla, then mix until combined.
Add the flour, salt, baking powder, cornstarch, and baking soda.
Mix into a smooth dough.
Divide the dough into three equal portions (about 390 g each).
CLASSIC
Add the flour to one portion of dough and mix.
Fold in the semi‑sweet and dark chocolate.
DOUBLE CHOCOLATE
Add the cocoa powder to the second portion and mix.
Add a little milk to smooth the dough.
Fold in the milk, semi‑sweet, and dark chocolate.
RED VELVET
Add the cocoa powder and flour to the last portion.
Add vinegar and red gel coloring.
Mix until combined.
Fold in the white and semi‑sweet chocolate.
COOKIE SIZE
Scoop four portions from each flavour.
Weigh each portion to ensure they’re around 154 g.
Roll into smooth balls and press gently to create cracks.
BAKING
Place the dough balls on a tray and freeze for 15–20 minutes.
Bake at 350°F (180°C) for 14 minutes.
Use a cookie ring to shape the edges.
Add extra chocolate on top while warm.
Let the cookies cool completely before serving.
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27 Comments
Yummie. They are great and taste great. Easy to make .Thank you for sharing ❤
Hi, do you bake directly the frozen dough or let it thaw first?
Can i use wheat flour instead of all purpose flour?
Tres bien🤩🤩
They look decadent and filling. I would make the regular and double chocolate not the red velvet. What would the measurements be for that
Love to try ur recipe…maybe tommorrow…i will double the ingredients and lessen the grams per cookies..tnx
I made these today….came out so well….wish I could post a picture so you guys can see😢…….
Substitute of eggs
Perfect cookies ❤❤❤❤. May i ask if what temp and how many minutes should i bake this if im going to make 85 grams each?
Ive been watching you! You wonderful Baker you!😋 Your a genius😁
Alternate of egg mam
Do you turn on your oven fan when baking?
why do you use cornstarch for the cookies. is it to make it softer?
qual a função do amido de milho?
Wow yummy 😋
It's perfect ☺️👍🏻
I subscribed your channel because of this recipe 😋
I want to make 6 different cookies, for these 3 existing cookie recipes , should I just cut all added ingredients to half since now I am gonna divide the dough mixture into 6? Please help huhu
Substitution for eggs? Can we skip eggs? The recipe remains the same even after skipping the eggs?
What's the milk are for in double choco? :))
How are you able to mix the flour like that without developing gluten? I always fold the flour in
The conversion for butter is off. 1.25 cups of butter is less than the 285 grams. Should I still follow the grams listed
Hi, on which oven rack should we bake these cookies?
Thanks for this home made recipe, which is by far my favorite chocolate chip cookie fresh out of the toaster oven today. I packed six whollops onto the cookie sheet. They came out looking like they were made at a local bakery…melt into your mouth goodness 😊
Van u also use brown bitter for This recipe?
Could I change the sugar measurements? Use 150 grams of brown sugar and 110 grams of white sugar?
I making bur suger looks less in quantity.
For the classic flavour what kind of flour did you use? The all purpose flour?
I have been watching some of your amazing videos and wanted ask why you freeze the dough in some recipes and don't freeze them in some other recipes? Thank you