As we planned to test our sheet pans to determine which pan bakes the best cookie, we naturally defaulted to our tried and true favorite chocolate chip cookie as the test recipe.
This was, of course, before Spencer claimed that HIS recipe for chocolate chip cookies is, in fact, the best… And in true Gygi fashion, we will try anything that someone claims is the best.
Enter: the New York Style Chocolate Chip Cookie. A huge 6 ounce mound of dough is baked from frozen to create a golden, crunchy exterior with a super gooey interior. You had us at gooey chocolate! Also, Spencer doesn’t use vanilla in this recipe. Unheard of, right? This actually allows for more focus on the chocolate itself. And while you know we looooove our vanilla, we promise you won’t miss it in these cookies.
Chocolate used: initially we tried using the Callebaut Semi-Sweet Callets and while it still turned out tasty, these chips are not going to set up the way you expect with a chocolate chip cookie, they remain a soft, gooey chocolate. Instead, we recommend using the Guittard Semi-sweet Cookie Drops in this recipe for that classic, New York style cookie.
Recipe taken & adapted from Spencer’s website, Small Kitchen Sweets. Visit the link below for the original, unaltered version that Spencer has worked years on perfecting! Enjoy!
A chewy New York style chocolate chip cookie that is a perfect marriage of gooey center and golden, crispy exterior. Preheat oven to 400 degrees F and place a rack in the middle of the oven. Remove butter from fridge. Allow to sit at room temperature for 30 minutes. In the bowl of an electric mixer, add slightly softened butter and sugars together. Cream ingredients for 1 minute on high speed. Scrape down the sides of your mixer. With mixer on low speed, add eggs one at a time and mix until combined. Turn the mixer off and add the flour, baking powder, baking soda, and salt. Pulse the mixer until just mixed. Add chocolate chips and mix again. If the chocolate chips don’t combine completely, knead the dough a slightly to incorporate. Divide dough into 8 pieces, about 6 oz. each. If making smaller, adjust baking time accordingly. Roughly shape each piece of dough into a ball. They should be rustic looking, do not flatten! Place each ball of dough onto a sheet tray and transfer to the freezer. Freeze for about 30-45 minutes. They should be quite firm. You will bake the cookies from frozen! Bake 6 cookies at a time for 13-15 minutes. Rotate the tray halfway through the bake . The cookies will be *quite* golden on the top and bottom but gooey on the inside. Don’t overbake, they will continue to cook on the tray. If you want to add flaky salt to the top, now is the time! Sprinkle over the top right when they come out of the oven! Let the cookies cool for 15 minutes before serving.NY Chocolate Chip Cookies
(32 votes, average: 3.78 out of 5)
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Jamie
September 26, 2020 at 10:11 pmI would like to try these, but I am confused. If you are baking a total of 8 cookies, how can you bake them 6 at a time? 6 on one tray and 2 on the other doesn’t seem right… Should the recipe say 4 at a time?