I saw this NYC style cookie recipe posted on Jane’s patisserie‘s blog a couple of months ago and I have wanted to make it ever since. I am so glad I finally got round to baking these beauties. These cookies were sweet, soft, seriously packed full of chocolate, and oh so delightful. They reminded me of Ben’s cookies and good memories of celebrations while I was a PhD student in South Kensington which was a while ago now.
If your a cookie fan, also check out my recipe for coconut macaroons.
TIPS FOR AMAZING COOKIES
Bring your ingredients to room temperature: Make sure your butter has softened to room temperature and your eggs have been out of the fridge. This is critical to make sure all your ingredients combine well.
Weigh all your ingredients in advance: Just for ease. No one likes having to weight out ingredients midway through baking or maybe I am just anal.
Sieve your dry ingredients: I believe in sieving all your dry ingredients. In this case plain flour, bicarbonate of soda and baking powder. This prevents clumps and odd pockets of raising agents in your batter.
Use granulated sugar: Jane mentioned using granulated sugar instead of caster sugar but we had none in the flat so I stuck to caster sugar and they were still amazing. Maybe granulated sugar would have substantially changed the texture but I was happy with the finished product.
HOW TO MAKE THE COOKIES?
Cream the butter and sugars together then add the egg and vanilla. Add the dry ingredients (flour, bicarbonate and baking powder) until you have a firm cookie dough.
It should look something like this! A lovely firm cookie dough.
Chunk in the chocolate chips and mix until they are evenly spread.
This recipe makes seriously large cookies. Jane suggests 120 g of cookie dough per cookie which should then be rolled into a ball. I got 7 x 120 g cookie dough balls and the final one was a mere 110 g. I imagine I lost that 10 g to my love of eating raw cookie dough.
Pop the cookie dough balls in the fridge for 1 hour or in the freezer for 30 mins before baking. I popped mine in the fridge for 1 hour. Bake as many as you want and after the chill time wrap any you want to save for another time by wrapping in cling film and popping them in the freezer. Apparently, they will be safe in the freezer for up to 3 months. I baked 6 and left 2 in the freezer for a quick future dessert.
I baked my cookies at 170 °C for 14 mins, then left them to cool for 30 mins before tucking in. They should still be soft when they come out of the oven and should firm up as they cool. These are pretty large so I only got away with 4 per tray. Any more would be a tough ask on a standard baking tray. These are seriously large!
Verdict:
These cookies were actually incredible. I hardly ever make cookies but this could be a turning point for my cookie making journey. I now need to make many NYC cookie styles. When I make these again I will make them with granulated sugar like Jane suggests and see if that makes a difference. I will also make smaller 60 g cookies and bake for around 9 mins as these were a tad too filling for me. Also, smaller cookies mean more cookies which is never a bad idea!
Update:
I have now made a second batch of these cookies with granulated sugar and all milk chocolate. My advice is always to keep a batch of these cookies in the freezer. They are amazing!
IF YOU LIKE THIS, YOU MAY ALSO LIKE!
NYC Style Seriously Chocolatey Chocolate Chip Cookie Recipe
Serves 8
Prep time: 20 mins, Bake time: 12-14 mins
Total time: 2 hours 20 mins (including cooling times)
Recipe from Jane’s Patisserie
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g caster sugar
- 1 medium egg
- 1 tsp vanilla extract
- 300 g plain flour
- 1/2 tsp bicarbonate soda
- 1 1/2 tsp baking powder
- 200 g milk chocolate chips
- 100 g dark chocolate chips
Method
Cream the butter and the two types of sugar together until the sugars are well incorporated
Beat in the egg and once mixed add the vanilla extract
Sieve in the plain flour, bicarbonate soda and baking powder. Beat until it forms a firm cookie dough
Add the chocolate chips and fold until they are evenly distributed
Weigh out 120 g of cookie dough for each cookie and roll into a ball
Chill the cookie dough balls in the fridge for at least 1 hour or 30 mins in the freezer
Preheat the oven to 200 °C/180 °C Fan/Gas mark 6
Bake for 12 - 14 mins
Cool for 30 mins
Enjoy!
PIN ME
