Pastry by Saloni

How to make Thick NYC Chocolate Chip Cookie Dough
1 Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper so the cookies bake evenly and lift off easily. 
2 In a bowl, use an electric whisk or a handwhisk to cream together the room temp butter, cane sugar, and light brown sugar until the mixture becomes creamy and slightly pale. Mix in the vanilla extract until fully combined,
3 Add the flour, corn starch baking powder, baking soda, and salt to the butter mixture and mix until a thick, slightly crumbly dough forms. 
4 Pouring the milk and mix again; the dough will come together smoothly at this stage, becoming soft and cohesive. 
5 Fold in the chocolate chips, saving a few to press on top before baking for an extra bakery-style look.
6 Scoop portions of dough weighing about 130g each for thick, classic NYC-style cookies and roll into rounds, or 65g each for smaller cookies. If you want taller, more compact cookies, you can cover the tray and chill the scooped dough in the fridge for 1hour before baking. 
7 To bake place the rolled dough balls on the prepared baking tray, leaving space between each one, and press a few additional chocolate chips on top if desired.
8 Bake the cookies for 14-15 minutes, or until the edges look lightly golden while the centers remain soft the hallmark of NYC-style cookies. Let the cookies cool in the baking tray for 30 minutes.
9 If you want a perfectly round, bakery-style look, immediately after taking the cookies out of the oven, use a cookie cutter or a bowl slightly larger than the cookie move the  in a gentle circular motion, lightly swirling it around the cookie so they set in round shape while staying thick, soft, and gooey in the center.
10 If you like, sprinkle a pinch of flaky sea salt on top while the cookies are warm to enhance the chocolate flavor.