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:
- I was too busy and they seemed really challenging.
- I was scared of messing them up…
- 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!
New York Chocolate Chip Cookies
Ingredients
- 125 G Unsalted Butter
- 100 G Unrefined Cane Sugar
- 50 G Refined White Sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 2 tsp Baking Powder
- 1/4 tsp Sodium Bicarbonate
- 1/4 tsp Salt
- 200 G Dark Chocolate
- 300 G Plain Flour
Instructions
- Beat the butter with the unrefined cane sugar and refined white sugar.
- Add the egg and the vanilla essence and beat again.
- Once very smooth and creamy, mix in the remaining ingredients: flour, baking powder, sodium bicarbonate and salt.
- When your cookie dough is formed, add in the dark chocolate that you chopped into small pieces.
- Form your cookie balls. I made 100 G balls and I weighted individually to be sure that they would be equal sizes. I ended up with 11 balls.
- Chill them in your fridge for an hour.
- After an hour you can bake them. Preheat your oven. Line your baking tray with a cooking sheet. Place your balls on the sheet, leaving some space between them. Flatten them just a bit and bake at 160 C for 15 minutes. Leave to cool before eating,
- You do not have to cook them. If you want to freeze them for later use, that's how you can do that. Wrap each ball in cling film and place all of them in a zip bag and they go straight to the freezer. When you want some freshly baked cookies, take out your cookie dough balls from the freezer and leave them out to defrost for some 5 to 8 minutes. Then you cook them in the same way.