8/19/23, 10:26 PM NYC Chocolate Chip Cookies!

- Jane's Patisserie

NYC Chocolate Chip Cookies!

Giant, gooey and utterly delicious NYC chocolate chip cookies based on the famous cookies from
New York City!!

4.96 from 290 votes

Category: Cookies Type: Cookies Keyword: chocolate chip Prep Time: 20 minutes
Cook Time: 12 minutes Chilling Time: 1 hour Total Time: 1 hour 32 minutes Servings: 8 Cookies
Author: Jane's Patisserie

Ingredients
125 g unsalted butter
100 g light brown sugar
75 g white granulated sugar
1 medium egg
1 tsp vanilla (optional!)
300 g plain flour
1 + 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
300 g chocolate chips (150g dark, 150g milk)

Instructions
1. Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the
beater attachment!
2. Add in your egg, and beat again. If using vanilla, add it in now!
3. Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie
dough is formed!
4. Add in your chocolate chips and beat till they're distributed well!
5. Weigh your cookies out into eight cookie dough balls - they're about 120g each!

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8/19/23, 10:26 PM NYC Chocolate Chip Cookies! - Jane's Patisserie

6. Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or
in the fridge for an hour or so!
7. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your
oven runs hot, go for 160C-170c.
8. Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four
cookies per tray!
9. Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they
flatten enough during baking - however, if you like flat cookies, flatten them a bit before
baking.
10. Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to
bake whilst cooling!
11. ENJOY!

Notes
These are best eaten on the day of baking, but can be revived by microwaving for 15-30
seconds, or putting into a hot oven for 2-3 minutes!
You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake
the entire batch! 
If you are baking straight from frozen after some time, I usually bake for the same 12-14
minutes, at the same temp, but an extra couple minutes won't hurt!
Once baked, these will last for 4-5+ days!
You can use any chocolate you fancy, I just love the combination of milk and dark chocolate!
You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks
aren't too big!
I use this dark chocolate in my baking!
And I use this milk chocolate in my baking!
If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
If you prefer your cookies flatter, you can squish them down slightly before baking but I don't
do this personally!
If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the
flour!
If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light
brown sugar. Using other sugars can change the texture. 
If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 

© Jane's Patisserie - www.janespatisserie.com - @janespatisserie

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