| Prep time 20 mins | Cook time 10-12 mins | Chill time 1 hour |
Now, I may have already written about my easy 10 minute, gooey chocolate chip cookie recipe in a previous blog, but lockdown 3.0 has presented me with a game changer. Enter: NYC style double chocolate chip cookie heaven.
Along with many other lockdown bakes, this recipe was stumbled across one evening whilst endlessly scrolling through TikTok. The TikTok I drooled over was by @doughcookiesuk who were using a recipe by Janes Patissserie. After finding this recipe online and checking the cupboards for ingredients - it was time to bake! New York style cookies always look incredible and one of my many post-covid goals is to give the real one's a try on the streets of NYC - but for now - here's my take on the recipe.
Ingredients:
125g of unsalted butter
175g light brown sugar (the OG recipe opts for 100g of light brown sugar and 75g of white granulated sugar which I didn't have - but winging it with all light brown seemed to work fine for me!)
x 1 egg
x 1 tsp vanilla extract (optional - but I always add this to all bakes for extra sweetness)
300g plain flour
x 1 + 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt (I used table salt which again worked fine. Seems scary adding salt but it brings out the flavour of the chocolate. Just call me Mary Berry!)
300g chocolate chips * (150g milk & 150g dark)
* Once you are happy with the recipe you can go wild with any chocolate. I'm going to try Mini Eggs next.
Method:
ONE
Beat your butter and sugar until creamy. I used a hand whisk but a stand mixer or old fashioned spoon works fine.
TWO
Add in the egg and beat again until combined. Add your vanilla in now if you're using it.
THREE
Gradually add the flour, baking powder, bicarbonate of soda and salt until a cookie dough is formed. I started with a hand mixer then moved to a spoon to make life easier. Once formed, add in your chocolate chips and combine.
FOUR
Now it's time to weigh your balls...
Traditionally NYC cookies are pretty chunky and this recipe wanted the dough weighed into 120g pieces. I however opted for 60g balls just so we had more to eat and were just as nice for those who don't have the same sweet tooth as me. So this is your choice really.
FIVE
Once rolled into balls, put your cookie dough in the freezer for 30 minutes or the fridge for 1 hour. This dough can stay frozen if you want to cook in batches. The second time I made these I did have trouble rolling the cookie dough with a more gooey mixture, but nothing some extra flour couldn't fix.
SIX
Whilst the dough is chilling, preheat your oven to 180°C fan, or 200°C regular. If your oven runs hot like mine and you opted for smaller cookies, I'd go for 160°C-170°C.
SEVEN
Get your chilled cookies ready for baking! I placed roughly 4 on a lined baking tray to allow them to spread and shape with plenty of room. Bake for 10-15 minutes but keep checking depending on your cookie size.
EIGHT
As soon as the cookies go slightly golden they are done, as they will continue cooking out of the oven on the trays. Leave them to cool for 30 minutes or as long as it takes for you to give in and put the kettle on.
I always prefer my cookies warm which can be fixed by a quick 10 seconds in the microwave. They do taste better on day one and the gooey-ness whilst warm is a dream but really, it's a cookie, so you do you.