Thick, soft-centered, and loaded with chocolate — these NYC-style eggless chocolate chip cookies deliver everything you expect from a classic New York bakery cookie. Crisp edges, gooey middle, and a rich caramel flavour from brown sugar, all without using eggs.
The secret lies in stacking the dough and freezing it overnight, which helps the cookies bake tall and stay irresistibly soft inside.
🧾 Ingredients
-
Unsalted butter – 225 g (softened)
-
Brown sugar – 200 g
-
Granulated sugar – 35 g
-
Vanilla extract – 10 g
-
Thick yogurt (curd) – 30 g
-
Condensed milk – 1 tbsp
-
All-purpose flour (maida) – 310 g
-
Cornflour – 1 tsp
-
Baking powder – 3 g
-
Baking soda – ½ tsp
-
Salt – 4 g
-
Instant coffee powder – ¼ tsp
-
Chopped chocolate (dark/milk mix) – 300 g
👩🍳 Method
Step 1: Cream the Butter & Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light, fluffy, and well combined.
Step 2: Add the Wet Ingredients
Add the yogurt, vanilla extract, and condensed milk. Mix until smooth and fully incorporated.
Step 3: Prepare the Dry Ingredients
In a separate bowl, sift together the flour, cornflour, baking powder, baking soda, salt, and instant coffee powder.
Step 4: Make the Dough
Add the dry ingredients to the wet mixture. Mix gently just until a soft dough forms. Avoid overmixing.
Step 5: Add Chocolate
Fold in the chopped chocolate evenly throughout the dough.
Step 6: Shape the Cookies (NYC-Style)
Take one portion of dough and place another portion directly on top of it.
Press them together lightly and tighten the dough to form a tall cookie dough ball. This technique helps create thick, bakery-style cookies.
Step 7: Freeze
Place the shaped dough portions on a tray and freeze overnight. This step is essential for structure and texture.
Step 8: Bake
Preheat the oven to 170°C.
Bake the frozen cookie dough for 15–18 minutes, until the edges are set but the center remains soft.
Step 9: Rest & Serve
Allow the cookies to rest on the baking tray for 10 minutes before transferring. They will firm up slightly while staying soft and gooey inside.
💡 Baker’s Notes
-
Freezing the dough is crucial for thick NYC-style cookies
-
Cookies continue cooking as they cool — do not overbake
-
For extra gooey cookies, serve warm with milk or coffee
✨ Why These Cookies Work
-
Eggless yet rich and chewy
-
Thick, bakery-style height
-
Perfect balance of crisp edges and soft center
-
Deep chocolate flavour with a hint of coffee
These cookies are bold, indulgent, and exactly what you’d expect from a New York bakery — just made at home.
