Did someone say TRIPLE chocolate? Oo, ill take the lot!
Nothing beats a chunky cookie! I scoured the internet trying to find the best NYC style cookie recipe that I could find, and after hours of research and testing out different recipes, I created this masterpiece of a cookie! So delicious, i want one now just thinking about it!
Simple recipe
Delicious
Moreish
3 different chocolate chips!
Amazing
Gooey
Chunky
Epic
Recipe
~ Makes 22 cookies ~
Ingredients:
300gs plain flour (all purpose flour)
1 + 1/2 tsps baking powder
1/2 tsp baking soda
125gs unsalted butter
100gs light brown sugar
75gs granulated sugar
1 medium egg
1 tsp vanilla extract
1/2 tsps sea salt
100gs dark chocolate chips
90gs milk chocolate chips
60gs white chocolate chips
Method:
1. Add your butter and sugars to a bowl and beat till creamy (I used my stand mixer with the beater attachment for this part).
2. Add in the egg and vanilla extract and beat again on a medium speed..
3. Next add the plain flour, baking powder, baking soda, and salt and beat till a cookie dough comes together.
4. Add in all the chocolate Chocolate Chips and beat on a low speed until all the chocolate chips have evenly mixed into the dough.
5. Weigh your cookies into 22 cookie dough balls using a weighing scale- they're 60gs each.
6. Once they're rolled into balls, put your cookie dough in the fridge for an hour or so.
7. Once chilled, reheat your oven to 200C/392F.
8. Take your cookies out of the fridge and place on a lined baking tray. I scatter about 4-5 cookies onto one baking tray, which gives plenty of space between each cookie.
9. Bake the cookies in the oven for about 10-15 minutes. Be sure not to flatten the cookies, as they flatten enough during baking.
10. Take the cookies out of the oven and leave them to cool down slightly on the tray for about 20-15 minutes. This will allow the cookies to continue bake a little whilst cooling.
10. And enjoy! 😄
NOTES:
I used these chocolate chips. I love to buy my chocolate chips in bundles, as they work out a little less expensive.
You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch.
Once the cookies have been baked, store in an airtight container for up to 5 days.
If you want to make larger cookies, just double the batch to 120g and cook about 15-20 minutes to bake.
This recipe was inspired by Jane's Patisserie. If you haven't checked her page out, make sure you do, shes's an awesome baker.
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