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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 on my Mini-Moon, 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.
My husband and I managed to get in when there was absolutely no queue, and we 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
NYC Chocolate Chip Cookies!
- 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)
- Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment!
- Add in your egg, and beat again. If using vanilla, add it in now!
- Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
- Add in your Chocolate Chips and beat till they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 120g each!
- 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!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- 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.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- 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!
Find my other Traybake Recipes on my Recipes Page!
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