NYC Chocolate Chip Cookies

Giant, New York City style cookies with a chewy center and crispy edges.

Cook time: 1 hr 30 minutes

Yield: 8 cookies

Ingredients

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

Directions

1. Add butter and sugars to stand mixer bowl and beat using the beater attachment until creamy.
2. Add egg and vanilla, and beat again.
3. Add flour, baking powder, baking soda, and salt, and beat until cookie dough is formed.
4. Add in chocolate chips and beat until they’re distributed well.
5. Weigh cookies out into cookie dough balls about 120 g each.
6. Once rolled into balls, put cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour.
7. While the cookie dough is chilling, preheat oven to 400°F.
8. Take cookies out of the freezer/fridge and put onto a lined baking tray.
9. Bake the oven for 12-14 minutes. You may flatten them slightly before baking for flatter cookies, but this is not required.
10. Leave cookies to cool on the tray for at least 30 minutes, as they will continue to bake while cooling.

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 your oven runs hot you will want to reduce the temp slightly as mentioned in the method.
• If you want a lovely texture - you can add in 1 tablespoon of cornflour, and take out 25 grams of the flour.
• You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren’t too big!