Baking

NYC Chocolate Chip Cookies

NYC Chocolate Chip Cookies

Indulge in the immense pleasure of these colossal and irresistibly gooey chocolate chip cookies, inspired by the iconic treats of New York City!

Makes 8 or 16 cookies (depending on size) · Prep 45 mins · Cook 14 mins · 10 ingredients · 10 steps

Ingredients

  • 125g unsalted butter
  • 100g light brown sugar
  • 75g white granulated sugar
  • 1 medium egg
  • 1 tsp vanilla (optional)
  • 300g plain flour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 300g chocolate chips (milk, dark or white)

Method

  1. Cream the butter and sugars. In a bowl, cream together the butter and sugars until smooth. A stand mixer with the beater attachment works well for this step.
  2. Beat in the egg. Add the egg and beat again. If using vanilla, incorporate it at this stage.
  3. Add the dry ingredients. Add the flour, baking powder, bicarbonate of soda, and salt. Beat until a cohesive cookie dough forms.
  4. Fold in the chocolate. Fold in the chocolate chips, ensuring even distribution.
  5. Portion the dough. Divide the dough into eight equal portions, each approximately 120g.
  6. Chill the dough. Chill the cookie dough balls in the freezer for at least 30 minutes or in the fridge for about an hour.
  7. Heat the oven. Preheat the oven to 180C Fan or 200C regular (adjust for a hotter oven by using 160C-170C).
  8. Tray the cookies. Place the chilled cookie dough balls on a lined baking tray, with four cookies per tray.
  9. Bake the cookies. Bake for 12-14 minutes. If you prefer flatter cookies, flatten them slightly before baking.
  10. Cool on the tray. Allow the cookies to cool on the tray for at least 30 minutes, as they continue to bake during this time.

Good to know

  • Best enjoyed on the day of baking, but you can revive them by microwaving for 15-30 seconds or putting them in a hot oven for 2-3 minutes.
  • Easily freeze the raw cookie dough and bake from frozen when desired.
  • If baking from frozen, follow the same temperature and time instructions, with a possible extra couple of minutes.
  • Once baked, these cookies will stay fresh for 4-5+ days.
  • Experiment with your favorite chocolate varieties, such as milk, dark or white.
  • Consider using chopped chocolate bars instead of chocolate chips, ensuring the chunks are not too large.
  • Adjust oven temperature if it tends to run hot, as mentioned in the method.
  • For a delightful texture, add 1 level tbsp of cornflour and reduce the flour by 25g.
  • If one sugar type is unavailable, use an equal quantity of the other to maintain the desired texture.
  • Smaller cookies (60g) take about 9 minutes to bake.