We love chocolate chip cookies and decided to make these New York style chocolate chip cookies which are packed full of chocolate chips and are a lot larger than a typical cookie. These go great with a glass of milk and are chewy and oh so good!
These cookies are super delicious and works better as a large cookie than a small one unless you like flat, crunchy cookies!
Let’s get started!
Cream one cup of butter with 3/4 cup granulated sugar.
Add 3/4 cup brown sugar and 2 tsp vanilla. Cream well.
Add eggs, one at a time., mixing well after each.
Add one cup of flour, 1/2 tsp salt and 1 tsp baking soda.
Add remaining 1-1/4 cups flour along with 1 cup semisweet and 1 cup milk chocolate chips.
Stir well. Dough will be hard to mix.
Using a large cookie scoop, scoop dough and place on a cookie sheet, about 2” apart. Cookies will spread.
Slightly flatten.
Bake at 350F for 12 to 15 minutes, or until lightly golden. I slightly overcooked these!
We scooped the remaining dough and placed on plastic (or parchment or a silicone mat if you have) and froze. Once frozen, I place in a container or bag and freeze until we want cookies again!
These cookies are delicious with a glass of milk!
New York Style Chocolate Chip Cookies
2-1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 tsp vanilla extract
2 eggs
1 cup semisweet chocolate chips
1 cup milk chocolate chips
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. Add 1 cup flour, salt and baking soda to the butter mixture. Add remaining flour and chocolate chips. Stir well.
Drop by large rounded tablespoonfuls or using a large cookie scoop of dough onto ungreased baking sheets, leaving about 2 inches of space between each cookie.
Bake at 350F for 12 to 15 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.
We found it better once you scoop the cookies to refrigerate or freeze them before baking. This helps hold their shape as well as staying thicker and the cookies are softer and chewier too!
enjoy from Our City Homestead to yours