Penn Station Chocolate Chip Cookie Recipe

Penn Station has always been known for their famous subs, but their chocolate chip cookies have quietly won over many people.

Many people order these cookies without even planning to – they just smell too good to pass up.

What does it taste like? You get rich buttery flavor, deep sweetness from brown sugar, and melty chocolate in every piece.

The texture is soft but never cakey, with just enough crunch around the edges.

Today I am sharing this copycat Penn Station Chocolate Chip Cookie Recipe so you can make them at home.

Everyone Loves Penn Station’s Chocolate Chip Cookies Because…

1. They’re always fresh – Penn Station bakes their cookies throughout the day, so customers get them warm and soft.
2. Perfect texture balance – The edges are crispy and golden, while the center stays thick and chewy.
3. Generous chocolate – These cookies don’t hold back on chocolate chips. Every bite gives you that melty chocolate experience.
4. Simple but delicious – The recipe uses basic pantry items, but the result tastes like something special.
5. Great size – Each cookie is big enough to feel like a real treat, not just a tiny snack.

The Secret Behind Penn Station’s Cookie Flavor

What makes these cookies so good? The answer is in the details. They blend two types of sugar – brown for chewiness and white for crispy edges. A touch of cornstarch keeps the middle soft and tender.

Chilling the dough is key because cold dough holds its shape better in the oven, creating thicker cookies.

The final secret is knowing when to stop baking. Pull them out while the center still looks soft, and they’ll set perfectly as they cool.

Ingredients You Will Need

• ½ cup (115 g) unsalted butter, at room temperature: This gives the cookies a soft, rich texture. Room temperature butter mixes better with sugar and creates the perfect base.
• ½ cup (100 g) packed light brown sugar: This adds moisture and gives the cookies that chewy middle. Dark brown sugar will work too; it will give a slightly deeper molasses flavor.
• ½ cup (100 g) granulated sugar: This balances the sweetness and helps the cookies get crisp edges. It also helps with spreading during baking.
• 1 large egg, at room temperature: The egg holds everything together and adds structure. It also helps create that chewy texture.
• 1 teaspoon vanilla extract: It gives the cookies a warm, sweet smell and richer flavor. Pure vanilla extract tastes best. Substitution: Vanilla paste or even almond extract can work in a pinch.
• 1 ¼ cup (185 g) all-purpose flour: This forms the main structure of the dough. All-purpose flour has the right protein content for soft cookies.
• 1 tablespoon (7.5 g) cornstarch: This little touch keeps the center soft and chewy. Cornstarch prevents the cookies from getting too tough.
• ½ teaspoon (2.5 g) baking soda: Helps the cookies rise and stay light. Baking soda also helps with browning. Substitution: None recommended, as this is essential for proper texture.
• ½ teaspoon (2.5 g) salt: A pinch of salt brings out all the other flavors. Salt balances sweetness and makes chocolate taste richer.
• 1 ½ cup (262 g) chocolate chips: These create the main chocolate flavor in every bite. Semi-sweet chocolate chips are traditional.
• 1 cup (100 g) lightly toasted, chopped pecans (optional): Extra crunch and nutty flavor complement the chocolate nicely.

Essential Kitchen Equipment

You don’t need fancy tools to make these cookies. Here’s what helps:

1. Large mixing bowl – for combining everything
2. Hand mixer or sturdy spoon – for creaming butter and sugar
3. Measuring cups and spoons – for accuracy
4. Spatula – for folding and scraping the bowl
5. Baking sheet – for even baking
6. Parchment paper – to keep cookies from sticking
7. Cookie scoop or spoon – to shape even portions
8. Cooling rack – to cool cookies without overbaking

How To Make Penn Station Chocolate Chip Cookies

Step 1 | Cream the butter and sugar

Place the softened butter in a large bowl. Add both the brown sugar and white sugar. Using a spatula or hand mixer, mix until the texture becomes light and fluffy.

This step is called “creaming,” and it’s what makes the cookies hold their shape.

Step 2 | Add the egg and vanilla

Once the butter and sugar are well creamed, mix in the egg and vanilla extract until fully combined. Using room temperature ingredients ensures a smoother dough and better texture.

Step 3 | Add dry ingredients

Add the flour, cornstarch, baking soda, and salt directly to the bowl. Stir gently with a spatula until the dough comes together.

Don’t overmix – just blend until the dough is soft, thick, and ready for chocolate chips.

Step 4 | Add chocolate chips and nuts

Fold in the chocolate chips and pecans, ensuring they’re evenly distributed throughout the dough so every cookie has a balanced amount of chocolate and crunch.

Step 5 | Shape and chill the dough

Scoop about two tablespoons of dough for each cookie and roll into balls. Place them on a baking sheet and refrigerate for about an hour.

Chilling the dough helps the cookies retain their shape during baking.

Step 6 | Bake the cookies

Preheat the oven to 355°F (180°C). Arrange the chilled dough balls on a lined baking sheet, leaving space between each one.

Bake for 15–18 minutes, or until the edges turn golden brown.

Step 7 | Cool before eating

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Cooling helps the cookies set properly, resulting in a soft, gooey texture when warm.

Recipe Perfection Tips

Here are some extra tips that are not in the main steps.

• For a Richer Flavor: Let the dough chill in the fridge overnight. This gives the flavors more time to blend together.
• Getting the Size Right: Use a kitchen scale to weigh your dough balls. For a big cookie like Penn Station’s, aim for about 2 ounces (55 grams) each.
• Soft Cookies for Days: To keep your cookies soft after baking, place a piece of bread in the storage container with them. The cookies will absorb the moisture from the bread.
• Don’t Overbake: The cookies might look a little soft in the middle when you take them out. That’s good! They will continue to cook on the hot baking sheet as they cool.

What to Serve With Chocolate Chip Cookies

These cookies taste amazing on their own, but pairing them makes them even better. Cold milk is the classic choice that balances the sweetness perfectly.

Hot coffee works great because the bitter flavor complements the chocolate.

For something richer, try a vanilla milkshake or place a warm cookie on top of ice cream.

Some people love dunking them in hot chocolate for extra chocolate flavor. Fresh fruit like strawberries adds a nice refreshing touch.

Penn Station restaurant serves these cookies as a dessert option with their sandwiches and fries.

They keep them warm in display cases near the register, so the smell fills the whole place.

Storage & Reheating Tips

1. How to Store: Once baked and completely cool, store the cookies in an airtight container at room temperature. They will stay soft and delicious for about 5 days.

2. How to Reheat: To get that fresh-from-the-oven feel, warm a cookie in the microwave for about 10 seconds. You can also warm it in a 300°F (150°C) oven for 3-5 minutes.

3. Freezing: Yes, you can freeze baked cookies! Let them cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or warm them up.

Penn Station Chocolate Chip Cookie Recipe FAQs

1. Why Are My Cookies Flat?

Flat cookies often come from too soft dough or too warm dough. Chilled dough helps keep shape.

Also, old baking soda or using butter that is too soft can make cookies spread too much. Make sure to chill the dough and use fresh leavening.

2. Why Are My Cookies Too Dry?

Dry cookies mean too much flour or overbaking. Use accurate measuring. Bake until edges are just golden – the center should stay slightly soft. Also, don’t bake more than needed.

3. How to Fix Sticky Dough

If the dough is sticky and hard to shape, chill it for 20–30 minutes. If it’s still sticky, dust a bit of flour on hands or chill in bowl. Be careful not to add too much flour.

4. What If I Overbaked Them?

Overbaked cookies become too crisp and lose chew. Use them for cookie crumbles or sandwich them with ice cream.

Next time, reduce time by a minute and watch closely during last minutes.

5. My Oven Runs Hot. What Should I Do?

It is a good idea to know your oven. If you think your oven runs hot, try lowering the temperature by 15 degrees.

You can also get an inexpensive oven thermometer to check the real temperature inside.

Baking the cookies at 340°F instead of 355°F can help prevent them from over-browning or burning on the bottom before they are cooked through.

6. Can I Use a Different Type of Chocolate?

Yes, swapping chocolate chips for chopped bars or mixing dark and milk chocolate works fine. Use quality chocolate for best results.

Baking these cookies fills your home with a wonderful smell. The taste takes me back to the simple joy of enjoying a treat at the mall.

This copycat Penn Station Chocolate Chip Cookie Recipe lets you create that same special experience.