New York Chocolate Chip Cookies

New York Chocolate Chip Cookies

This weekend I finally decided to make the iconic New York Chocolate Chip Cookies and I filmed it. Video will be available soon on my social media channels

Psst , I got really chatty today. So if you want to skip directly to my recipe, click HERE. If not, keep reading as I ramble over the whole experience and tell you about my New York Cookies journey.

You can watch my video on tiktok here:

First, I’m going to say the weirdest thing ever… do you ever look at a photo of something and you can almost taste it? Like you know what to expect from it?

Well, that’s kinda what happened with these cookies the first time I saw them online

I think that comes from years of being a foodie and one that cooks. I noticed in the past 4 years that my palate is actually more developed and I know my ingredients quite well. I can sometimes figure out what pairs really well. I blame it on years of watching cooking shows on TV.

Ok, so back to these cookies! What’s so special about them? Well, they’re not your average crispy crunchy cookies. Nope, these thick cookies have just the slight crisp on the outside but inside they’re so soft and chewy and the unrefined cane sugar takes it up another notch Plus, you should use good quality dark chocolate… one that melts easily. – that’s what makes them so yummy

The first time I had them was around a year ago at le Marché Des Gourmands by Le Quartier Des Serres. They were made by Ozana bakery and I was really wowed by them.

However, I didn’t try to make them myself because:

1. I was too busy and they seemed really challenging.
2. I was scared of messing them up…
3. I didn’t want to end up baking too many and struggling to finish them…

Then I learned that you could freeze your cookie dough. So I wouldn’t have to cook everything immediately! That was perfect.

How to freeze your cookie dough?

So, here’s how you can store them in the freezer. First, when you finish shaping them into balls, you have to put them to chill for an hour. Then what I did is that I wrapped each ball in clingfilm tightly (now I know that most don’t do that but I did that just to be on the safe side because it’s my first time doing this and I was seriously worried that they might stick together). Then I put everything in a zip bag.

When you’re ready to bake them, just take out the balls you need from your freezer. Leave them to defrost for some 8 minutes while your oven is preheating.

That way you’re not baking too many of them. Plus they stay up to 3 months in your freezer.

These are very indulging cookies with butter and sugar. So, you should not be eating too many of them in one go!

I looked into various recipes before deciding to make mine. I’ve baked cookies and biscuits in the past (especially in high school) so I did already understand proportions.

For me, it was also very important to use just the right amount of sugar. Anything overly sweet is a BIG FAT NO! when you put too much sugar, it overpowers everything else. You can’t really taste the flavors and that kind of ruins the tasting experience. (Look at me, I’m so picky about my flavors! This foodie isn’t here to joke around food!)

That’s also why I go for dark chocolate rather than milk chocolate which is much sweeter. But you do you.

The key is to measure your ingredients correctly and yes, I used my stand mixer, she’s a gem that helps me work faster and I get a better texture. But if you don’t have one, that’s fine. You can use your arms. It will take more time but it’s a great arm workout!

Anyways, let’s make these cookies!