Giant New York–Style Cookies with Chocolate & Walnuts

The giant New York–style cookie — the one that made Manhattan bakeries famous — is every cookie lover's dream: thick, heavy, crisp at the edges and so gooey inside that the chocolate melts with every bite. This recipe is tested and reliable, uses ingredients you already have, and needs no experience — just a little patience while the dough chills. Let's make it step by step.

Recipe info

• Prep time: 20 minutes (+ 30 minutes chilling)
• Bake time: 10–12 minutes
• Makes: 8 giant cookies
• Difficulty: easy

Ingredients

• Cold butter, cubed: 1 cup (230 g)
• Brown sugar: 1 cup (200 g)
• White sugar: ½ cup (100 g)
• Eggs: 2
• All-purpose flour: 3 cups (360 g)
• Cornstarch: 2 tablespoons
• Baking powder: 1 teaspoon
• Baking soda: ½ teaspoon
• Salt: ½ teaspoon
• Dark chocolate, roughly chopped: 1½ cups (300 g)
• Walnuts, roughly chopped: 1½ cups (150 g)

Method

1. Beat the cold butter with both sugars for just one minute — don't overdo it; we want the mixture combined, not creamy.
2. Add the eggs one at a time, mixing until incorporated.
3. In a second bowl, whisk the flour, cornstarch, baking powder, baking soda and salt, then fold into the butter mixture just until the flour disappears.
4. Fold in the chocolate and walnuts by hand or with a wooden spoon — the dough should feel heavy and thick.
5. Shape 8 large, roughly palm-sized balls and don't smooth the surface — the craggy look is the secret to the New York style.
6. Chill the balls in the fridge for at least 30 minutes — this step is non-negotiable if you don't want them to spread.
7. Preheat the oven to 200°C, space the balls well apart, and bake 10–12 minutes until the edges brown while the centers still look slightly underdone — that's exactly right.
8. Let them cool on the tray for a full 15 minutes before touching — they finish cooking outside the oven.

Tips for success

• Cold butter, not melted is the difference between a thick cookie and a flat one. If the butter softens, chill again.
• Cornstarch is the secret to the soft center — don't skip it.
• Don't overmix after adding the flour; overworked dough makes tough cookies.
• A kitchen scale beats cups — a 20-gram difference in flour changes the result.
• You can freeze the raw dough balls for a month and bake them straight from the freezer, adding two extra minutes.

FAQ

Why did my cookies spread flat?

Usually the butter was too warm, or the chilling step was skipped. Cold dough plus a hot oven is what gives you the thickness.

Can I swap or skip the walnuts?

Absolutely — use pecans instead, or add more chocolate. But walnuts give that signature New York bakery crunch.

How do I store baked cookies?

In an airtight container for 3 days at room temperature. Ten seconds in the microwave brings them back to fresh-from-the-oven.

Why bake at such a high temperature?

High heat for a short time browns the crust fast and locks the gooey center in — the same trick New York bakeries use.

Enjoy 🍪

Try one warm with a cup of Saudi coffee — the whole house will ask what your secret is. And if you'd like to taste the real New York cookie with our own secret twist — Bisuketto (بِسكتو) delivers fresh from our home oven across Riyadh via The Chefz app, and you can follow along on Instagram @Bisuketto369.