How to make soft, thick NYC cookies! Inspired by Levain Bakery in New York. I have been trying to perfect thick New York style cookies for a while and I am super happy with how this recipe turned out for these thickcookies. Packed with chocolate chips, they have a crisp outershell and are soft on the inside. You can even pop them in the microwave for a few seconds to warm them up again for an extra gooey middle. This recipe makes 9 cookies and the cookies are around 3.5" in size. If you want the cookies to be even thicker, you can pop them in the fridge overnightbefore baking. I tried so many different variations of this recipe before finally arriving at this one, and honestly, I can't believethe easiest version turned out the best one! I've tried using cold, cubed butter, I've tried refrigeratingthedough overnight, freezingthe balls, baking them at a high heat, making tall cookies, you name it, I've tried it. This recipe is so easy and has worked perfectly every timeI've made them. You'll find the ingredients list below and timestamps for each stage of the baking process. You'll need a whisk for this recipe - You can use a hand/balloon whisk, but I do recommend using an electric whisk or stand mixer to make it quicker and easier. If you would like to know what brands I use in the kitchen, just ask me in the comments and I'll do my best to answer all of your questions. Ingredients list: 115g unsalted butter, room temperature 160g light brown sugar 40g granulated sugar 1 large egg, room temperature 2 tsp vanilla extract 315g plain flour 1 tsp baking powder 1 tsp bicarbonate of soda 1 tsp salt 200g chocolate chips (and/or chunks) Ingredient tips: FYI - Bicarbonate of soda is baking soda in the US FYI - Plain flour is all-purposeflour in the US TIP - Grams are more accurate than cups, if you like to bake, a simple weighing scale is such a big help and very useful Timestamps below: Instructions: 00:00 - What's Up Guys 00:35 - Adding the butter, light brown sugar, and granulated sugar 00:50 - Adding