New York Style Double Chocolate Chip Cookies

Sarah’s Kitchen
by Sarah’s Kitchen
6 Cookies
1 hr 15 min

New York City has become a haven for cookie lovers, thanks in part to iconic bakeries like Chip City that have redefined what it means to enjoy a cookie. Far from your average chocolate chip treat, their Double Chocolate Chip Cookie is bold, indulgent, and unapologetically rich. These cookies are thick, gooey, and fudgy, with deep cocoa flavor and big melty pockets of chocolate in every bite. What sets New York-style cookies apart is their sheer size and the perfect balance of crispy exterior and soft, almost brownie-like centers.

This homemade version is inspired by the famous Chip City-style cookie — oversized, rich in flavor, and packed with double the chocolate. Perfect for when you want to impress, or just satisfy a serious chocolate craving, these cookies can be made ahead and even frozen, so you can enjoy bakery-quality cookies fresh from your oven anytime. Get ready to bake your new favorite cookie!

Cold glass of milk with double chocolate cookies? Don't mind if I do ;)

New York Style Double Chocolate Chip Cookies
Recipe details
  • 6  Cookies
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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Ingredients
  • 1 cup (2 sticks) cold unsalted butter, cubed
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 2 cups all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp kosher salt
  • 1 ½ cups semi-sweet chocolate chunks
  • ¾ cup dark chocolate chips or chunks
Instructions
Cream the Butter & Sugars:
In a stand mixer with the paddle attachment (or with a hand mixer), beat the cold cubed butter, brown sugar, and granulated sugar together on medium speed for about 3–4 minutes until light and fluffy.
Add Eggs & Vanilla:
Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Mix the Dough:
Gradually add the dry ingredients to the wet mixture. Mix on low until just combined (do not overmix). Fold in both the semi-sweet and dark chocolate chunks.
Portion & Chill:
Divide dough into 6 large balls (about 5.5–6 oz each). Place on a tray, cover, and refrigerate for at least 1 hour (or overnight for deeper flavor).
Bake:
Preheat oven to 400°F (204°C). Place 2–3 cookies on a lined baking sheet (they spread slightly). Bake for 13–16 minutes, until edges are set but centers are still soft.
Cool & Serve:
Let cookies rest on the pan for 10 minutes before transferring. Enjoy warm for maximum gooeyness!
Tips
  • Cornstarch is KEY! Cornstarch makes the cookies thick and chewy.
  • Chill dough overnight for a richer flavor and thicker cookie.
  • For a gooey center, underbake slightly and let finish setting on the pan.
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