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Jan 13, 2008 06:18 AM

City Bakery style chocolate chip cookies

I'm not usually a big chocolate chip cookie person, but the City Bakery (NYC) version is a whole other beast--all butter, chocolate, salt. Can someone recommend a recipe that approximates this style?



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  1. Can you describe them? Big, little, thin, thick, chewy, crispy, etc?

    1. I *think* that the recipe below is the result of someone trying to replicate the City Bakery cookies. I grabbed this from a thread a couple of years ago titled something like "The BEST chocolate chip cookies EVER!". It's a fantastic recipe, but it's important that you follow the instructions closely with regards to the cold butter, etc. It is my official cookie recipe now and really does make wonderful cookies: thin, crisp on the outside, chewy on the inside. A nice hit of salt to balance the butter and chocolate. Really wonderful.

      Chocolate Chip Cookies

      1 ½ cups all-purpose flour
      ½ t. baking soda
      ½ t. salt
      ¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
      ½ cup sugar
      ¾ cup tightly packed light brown sugar
      1 ½ t. vanilla extract
      1 large egg, at room temperature, lightly beaten
      7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

      1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.

      2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

      3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

      4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

      5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)

      6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

      Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

      3 Replies
      1. re: TorontoJo

        This might be the thread:

        I like this recipe but prefer the Best Recipe thick and chewy cookie. The recipe near the bottom from Williams Sonoma was also excellent. I don't know how they call compare to City Bakery, though.

        1. re: TorontoJo

          Yes, I followed the link below to the original blog post and it does seem she is attempting to emulate the City Bakery cookie. Looks like a great recipe. I plan to try it this week.



          1. re: TorontoJo

            I have to say, City Bakery's CC cookies aren't thin - probably 1/3 to 1/2 inch thick (to around 4 inches across. Also, definitely more soft inside than chewy; they almost seem slightly underbaked. (Not to say this isn't a great recipe, just comparing your description of the results as "thin, crisp on the outside, chewy on the inside" with how City Bakery's seem for the benefit of the OP.)

          2. This is the BEST CCC recipe I've ever tried. I like it better than the recipe below because it uses melted butter - no need to softened the butter. Cookies any time!!!


            1. The link below is to an article the NYTimes ran last year on chocolate chip cookies. Maury Rubin, of City Bakery fame, is one of the bakers interviewed. The one "secret" he divulges, is that he rests his dough in the fridge for 36 hours. Then Shirley Corriher explains the science behind that.

              There is a recipe (link in the article), but it's adapted from Jaques Torres, not Rubin. I've never had a Torres' cookie (always going for a pure chocolate fix at JT's), so can't compare it's characteristics to City Bakery's.


              2 Replies
              1. re: Old Spice

                That's my go to recipe now and I make different sizes with the cookie dough. It seriously is perfect and you can taste the difference of how the flavors deepen over time. King Arthur flour blog did a good post about the recipe, I recommend reading the comments of the blog post as well since there was a lot of little pieces of information in them. And yes you can use tollhouse/ ghiradelli chips if you so choose because the recommend chocolate is hella expensive for a i just wanna stuff my face cookie. I have tried all different types of chocolate and it is a good recipe with all.

                1. re: Old Spice

                  Doesn't Jacques Torres suggest the same "frigged" resting time in his?

                2. One of the comments of this post says the Sherry Yard recipe is the closest they ever made