NY-Style Chocolate Chip Cookie

Crispy on the outside and extremely gooey on the inside. These chocolate chip cookies are bigger than your palm and so worth the damn calories!

The game changer: COLD BUTTER and CAKE FLOUR. I am no baking expert so I have no idea why both ingredients took this cookie recipe to a whole new level. I can only guess that the butter helped keep the shape of the cookie while baking, and the cake flour gave it a moist, airy texture on the inside.

The original recipe calls for a baking time of 12 minutes; however, I got my desired texture (Levain-like) when I took the cookies out of the oven around 9 minutes in.

How can you tell if it's ready? Once the edges start to brown, wait a minute then pull the cookies out.

Check out the full recipe below!

Pro-tip: When forming the cookie dough into balls, make sure to form it loosely. This will keep the texture of the cookie light, cakey yet moist on the inside.

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Recipe inspired by https://kirbiecravings.com/levain-bakery-chocolate-chip-cookies/