Description
These BIGG & THICC New York Style Cookies & Brownies are delightfully thick and chewy, offering the classic nostalgic flavors of chocolate chip cookies with a soft, gooey center. Perfect for cookie lovers who appreciate a substantial bite of rich, buttery dough loaded with semi-sweet chocolate chips and optional crunchy nuts.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
Add-ins
- 2 cups chocolate chips (semi-sweet or your choice)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set aside for later use.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter along with granulated sugar, brown sugar, and vanilla extract until the mixture becomes creamy and smooth.
- Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition until fully combined.
- Combine ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie. Fold in the chocolate chips and chopped nuts if using.
- Bake: Drop large scoops of dough, approximately 1/4 cup each, onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12-15 minutes, or until the edges turn golden while the centers remain soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes to set, then transfer to wire racks to cool completely before serving for the best texture.
Notes
- For chewier cookies, slightly underbake by removing them at 12 minutes.
- You can substitute chocolate chips with chunks or your favorite mix-ins like white chocolate or butterscotch chips.
- Chopped nuts are optional but add a nice crunch; walnuts or pecans work well.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For extra thick cookies, chill the dough in the refrigerator for 30 minutes before baking.
