New York Times Chocolate Chip Cookies

  • Author: Vera Z.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours
  • Yield: 16-18 cookies 1x
  • Category: dessert
  • Method: bake
  • Cuisine: American


New York Times Chocolate Chip Cookies are chocolate overloaded cookies, soft ad chewy in the center and crispy on the outside.


  • 1 ½ cups all-purpose flour
  • 1 ½ tsp. corn starch
  • ¾ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter- melted and cooled to a room temperature
  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 ½ tsp. vanilla
  • 3 oz. semi-sweet chocolate chips (plus more for garnish)
  • 3 oz. semi-sweet chocolate chunks (plus more for garnish)
  • 2 oz. dark chocolate-grated


  1. First, whisk dry ingredients: flour, corn starch, baking soda, and salt, then set aside.
  2. Then, in a large bowl place melted butter, brown sugar, and sugar. Mix until the sugar dissolve. Then add egg and vanilla and mix at low speed just to combine.
  3. Next, at low speed, slowly mix dry ingredients into the wet ingredients just until combined. Then add chocolate chips and chunks, and mix for a few seconds until evenly disturbed. Cover the dough and chill for 1 hour.
  4. When ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper and set aside.
  5. Roll the dough into 1-inch balls and arrange onto a baking sheet leaving at least 2-inches apart. Press additional chocolate chips on top and sides.
  6. Bake 8-10 minutes until just barely golden on the bottom and edges. They will look unbaked and very soft, too. Let them cool for 10 minutes on the pan, then transfer on a rack to cool completely. While they are cooling the cookies with harden on the outside and slightly deflate, too.
  7. Store cooled cookies in an air-tight container for up to 1 week or you can freeze them for longer storage, too.