Recipes and Cooking NYC's Giant Gooey Chocolate Chip Cookies Be the first to rate & review! New York City's chocolate chip cookies are big chocolatey handfuls of heaven. It's important to serve this homage to that classic cookie warm, so if you can't eat them right away, follow the directions for storing the dough and baking them on demand. By Juliana Hale Juliana Hale Juliana Hale is a senior culinary specialist in the Better Homes & Gardens Test Kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff and the AllRecipes Allstars. She holds an associate's degree in culinary arts and a bachelor's degree in food and beverage service management from the New England Culinary Institute. Learn about BHG's Editorial Process Published on December 6, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Chill Time: 1 hrs 30 mins Bake Time: 13 mins Cool Time: 15 mins Total Time: 2 hrs 18 mins Servings: 14 Yield: 14 Jump to Nutrition Facts Ingredients 3 ⅓ cup all-purpose flour ¼ cup cornstarch 1 teaspoon kosher salt ½ teaspoon baking soda 1 ¼ cup butter, melted 1 ¼ cup packed brown sugar ½ cup granulated sugar 3 eggs 2 cup coarsely chopped walnuts, toasted 1 12 ounce pkg. semisweet chocolate chunks or chips (2 cups) ½ cup milk chocolate chips or dark chocolate chips Directions In a medium bowl sift together flour, cornstarch, salt, and baking soda. In a large bowl stir together butter and both sugars. Beat in eggs, one at a time, until combined. Stir in flour mixture until combined. Stir in walnuts and chocolate chips. Cover and chill dough 1 hour. Portion dough into heaping 1/3-cup balls (14 dough balls). Cover and chill dough balls 30 minutes. Preheat oven to 400°F. Line two cookie sheets with parchment paper. Evenly space seven dough portions on each cookie sheet. Bake 13 to 14 minutes until golden. Cool on cookie sheets 15 minutes. Serve warm. To Store Prepare as directed through Step 3. Transfer dough balls to an airtight container; cover. Store in the refrigerator up to 1 week or freeze up to 3 months. Bake refrigerated dough as directed. Bake frozen dough at 375°F 16 to 18 minutes. Store baked cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months. To enjoy warm, bake in a 400°F oven about 5 minutes or microwave 20 seconds. Rate it Print Nutrition Facts (per serving) 649 Calories 39g Fat 75g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 649 % Daily Value * Total Fat 39g 50% Saturated Fat 18g 90% Cholesterol 86mg 29% Sodium 286mg 12% Total Carbohydrate 75g 27% Total Sugars 45g Protein 9g Vitamin C 0.2mg 1% Calcium 68mg 5% Iron 3.5mg 19% Potassium 243mg 5% Fatty acids, total trans 1g Folate, total 85.4mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.