CASA HERRERA

Is there anything more irresistible than the aroma of freshly baked cookies? These New York-style chocolate chip cookies are everything you’d expect from a classic with a twist: big, thick, with a soft, chocolate-filled center that practically melts in your mouth, while the exterior has the perfect crispy touch. Inspired by the famous cookies of the Big Apple, this recipe is perfect for anyone craving a decadent, homemade dessert that rivals the best bakeries.

When I moved to New York, one of my biggest dreams was to try the city’s most iconic desserts, and the famous NYC-style cookies were at the top of my list. I patiently waited for my days off. With rain boots and a heart full of excitement, I hopped on the G train, determined to fulfill my mission: tasting that thick, chocolate-stuffed cookie perfection.

The place was simple—no lines, no tables—just a counter and a cashier. I ordered my cookies and a coffee, ready for the moment I’d been anticipating. Outside, on a small bench, I took the first bite as raindrops threatened from above. The cookies were sweet, too sweet for my taste—so much so that they burned my throat. Though they looked perfect, I felt they lacked the balance I was looking for.

That’s why I created my own version: a recipe with three types of chocolate and toasted nuts, tailored to my palate. To me, they’re the perfect cookies, but now it’s your turn to try them and decide for yourself.

Tips

• Don’t skip the refrigeration step—it’s key to achieving that signature volume.

• You can use any type or amount of chocolate you prefer.

• Creaming the butter and sugar properly is essential for volume, as it incorporates air into the dough.

• The egg should be cold to keep the mixture’s temperature under control, which is crucial to prevent excessive heat from affecting the final result.

• Let the cookies cool completely before moving them. They’ll come out of the oven very soft, but once cooled, they’ll have the perfect cookie texture.

• Don’t forget to follow me on my social media!

NYC-Style Chocolate Chip Cookies

Thick & Chewy Chocolate Chip Cookies – New York Style

Ingredients:

• 113 g unsalted butter

• 113 g brown sugar

• 113 g white sugar

• 12 g vanilla extract

• 7 g fine salt

• 7 g baking powder

• 7 g baking soda

• 2 pinches of cinnamon

• 105 g cold eggs (approximately 2 eggs)

• 295 g all-purpose flour

• 250 g toasted and chopped walnuts

• 160 g milk chocolate chips

• 120 g semisweet chocolate chips

• 160 g dark chocolate chips (60% cocoa)

Instructions:

1. Prepare the dough:

In the bowl of a stand mixer, combine the butter at room temperature, brown sugar, white sugar, salt, baking soda, baking powder, vanilla, and cinnamon.

Mix on medium-high speed (level 4-6) for 10 minutes. Midway through, stop the mixer and scrape down the sides of the bowl to ensure everything is evenly incorporated. The resulting mixture will be grainy.

2. Add the eggs:

Add the cold eggs one at a time, making sure each egg is fully incorporated before adding the next. It’s normal for the mixture to look slightly curdled at first due to the cold eggs—don’t worry, this is part of the process. Continue mixing at medium speed (level 4-6) for 2-3 minutes until the mixture is smooth and homogenous.

3. Add the flour:

Lower the mixer speed to the lowest setting and gradually add the flour. Mix just until incorporated. Do not overmix, as this can make the cookies tough.

4. Incorporate the mix-ins:

Add the walnuts and all three types of chocolate chips (milk, semisweet, and dark). Mix for about 10 seconds, or until everything is evenly distributed throughout the dough.

5. Form the cookies:

Portion the dough into large balls, each weighing 150-170 g. For softer and fluffier cookies, roll each portion into a ball shape.

6. Refrigerate:

Place the cookies on a lined baking sheet or in a container, cover with plastic wrap, and refrigerate for at least 2 hours (ideally overnight).

7. Bake:

Preheat the oven to 350°F (175°C).

Remove the cookies from the refrigerator and place them directly in the oven. Bake for 20- 243minutes.

8. Cool:

Once out of the oven, let the cookies cool on the baking sheet for 10-15 minutes before moving them. This will prevent them from breaking and help them achieve the perfect texture.

Final Tip:

These cookies are irresistible and perfect for winning over new clients or simply indulging in a sweet moment at home. Pair them with a cold glass of milk and enjoy!