NYC Chocolate Chip Cookies!

Name: NYC Chocolate Chip Cookies!
Prep time: 20 min
Cook time: 12 min
Total time: 92 min
Ingredients: 125 g Unsalted Butter/Stork; 100 g Light Brown Sugar; 75 g White Granulated Sugar; 1 Large/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))

April 25, 2020

Written by Jane's Patisserie

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Giant, Gooey and Utterly Epic NYC Chocolate Chip Cookies based on the famous Cookies from New York City!!

Can we take a minute, right at the beginning of this blog post, to appreciate… that I have given you guys this recipe. I have finally given you all the recipe that you have been after, for such a long long time. QUEUE THE APPLAUSE.

I’m joking – seriously. But anyway… I will say the reason they took this long to come to my blog, is because I only, finally, went to New York four months ago, so I finally got to try some classic NYC Cookies for myself!

I wasn’t prepared or willing to post an NYC Chocolate Chip Cookies recipe before I had actually eaten some for myself! I feel like that is pushing the limit really… can you make a recipe for something as famous as this, if you haven’t even there and eaten them?!

Anyway. When I was in New York, I ate so. many. cookies. The best of all, for me personally, was the ones from Levain Bakery. Oh, holy geeeeeeee they were insanely epic. I heard lots and lots of talk about Levain Bakery on my social channels before I went, and my gosh they did not disappoint.

I managed to get in when there was absolutely no queue, and then trotted over to Central Park to enjoy them, and my gosh it was the best thing ever. Not only was I finally taking in the sites of Central Park, in actual New York City, but the cookies… wow.

When it comes to making a recipe for them though, I will say that these are not authentic Levain Bakery cookies, as I just don’t think they can be recreated. I really don’t. There are many great NYC Chocolate Chip Cookies recipes out there – this recipe from Modern Honey is great, so is this one from Cupcake Jemma, or this one from Kirbie Cravings!

I have honestly made about 20 batches of cookies now, to get these right. There are so many factors when it comes to making these cookies – and jeez it’s hard to get them all right.

When researching into recipes, what Levain Bakery and other bakeries such as Creme in London and so on do.. it is a bit of a mix. What flavours actually go into them, what order you put the ingredients in, and so on! Lots of recipes use a mix of two flours, but I like to stick to just one!

I basically just wanted to create giant chocolate chip cookies, that resemble NYC Chocolate Chip Cookies, that are easier to make. They are definitely different from the rest of my cookies, but that’s what we want – NYC Cookies are a world of their own. I teased this post on my Instagram a little while ago and you guys went crazy for them… so I hope you are READY!!

One key to these cookies is genuinely, as annoying as it’s going to sound… but trusting the recipe. If you want the cookies that are in the photos, you want to STICK TO THE RECIPE. Stick to the recipe for at least the first time, and then you can try altering it to different sugars and so on!

I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to.

Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me!

Now when it comes to the flour… I stand by using cornflour in my other recipes. I really honestly do. I even think these are better with a bit of cornflour. The cornflour creates a softer texture in the cookie, without drying the cookie out. It’s perfection. However, a lot of you don’t like using it.

I will admit, I don’t really get it… but hey ho. I purposely made this recipe to not use it, to simplify it for you guys. However, as noted below – you can use a bit if you can, and you’ll love the result. Promise!

A lot of NYC Cookie recipes use a mix of flours, but again I wasn’t a fan… I wanted to make it be fewer ingredients. However, you can switch it up. You can easily use self-raising flour instead of plain, but you would then only use 1/4tsp bicarbonate of soda, and no baking powder!

I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.

I use salt in my cookie dough as I do in all my cookies, but it has to be the right kind of salt. I much much MUCH prefer to use sea salt in the cookies. Not only does it create a better flavour, but the salt is also just nicer in general.

When it comes to the chocolate chips, I, as always, use actual chocolate chips. I use a 50/50 mix of Milk Chocolate and Dark Chocolate. You get the sweetness from the Milk Chocolate, but also some bitterness from the Dark Chocolate which creates the balance. You can, of course, use all of one or the other.

You can add in walnuts, macadamia nuts, so on and so on… but more NYC style cookies will be on their way to this blog soon… These really are the most adaptable and delicious cookies EVER so happy baking! x