Triple Chocolate NYC Cookies!
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Giant gooey triple chocolate NYC cookies based on the famous cookies from New York City!!
NYC cookies
As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite.
It has been less than two weeks since I posted my NYC chocolate chip cookies.. and all I have been getting are requests for a triple chocolate version…. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!
Triple chocolate NYC cookies
These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much.
So! These are, obviously, based on my NYC chocolate chip cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!
Cocoa powder
When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!
I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world!
You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!
Flour
As with my other recipe, 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.
If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty!
Cornflour?
In my other cookies, I often recommend using cornflour – which is optional in my NYC chocolate chip cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it!
Sugar
For my cookies, 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! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour!
Chocolate
As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better.
I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!
Other recipes
One thing I feel like I must point out is that I do have my other triple chocolate crinkle cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same.
If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy triple chocolate NYC cookie baking!! X
Triple Chocolate NYC Cookies!
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla (optional!)
- 250 g plain flour
- 35 g cocoa powder
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 100 g white chocolate chips (or chopped chocolate)
- 100 g milk chocolate chips (or chopped chocolate)
- 100 g dark chocolate chips (or chopped chocolate)
Instructions
- Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
- Add in your egg, and beat again. If using the vanilla, add it in now!
- Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until 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 115-120g 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!
- 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!
- I use this dark chocolate in my baking!
- I use this milk chocolate in my baking!
- I use this white 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 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.
- You can make them smaller by splitting the mixture into 12, and bake for 9-10 minutes!
ENJOY!
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J x
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Which would be better butter or stork ? Many thanks X
Either works perfectly fine!
So myself and my daughter made these last night (have made several of your cheesecakes which are always delicious). I cannot express enough how amazing these cookies are, if you do nothing else this weekend – go make a batch you will not regret it. I used only brown sugar as I only had white castor sugar and after Jane’s advice on only using granulated not castor, decided to stick with brown sugar and they were so yummy.
I’ve read that callets are better for melting down chocolate but chocolate chips are better for baking in things where you want the chocolate to stay a bit more intact, have you found that?
I find they are perfect for both, and everyone I know also uses them for both.
I’ve been waiting for this recipe to come out & they certainly didn’t disappointment 😍 made a double batch & kept some in the freezer not that they’ll last that long! Honestly the BEST cookies I’ve ever tasted 😋 a chocoholics dream! such an easy recipe to follow x
Ahhh love this recipe!! U have the best recipes!! I just need an oat and raisin one now pretty please xxxx
As mentioned, I’ve got other ones on the way..!! 😏
Ah, I see it now! 😣
So, I tried to comment on your onsta, but I think I got lost in a sea of excitement 😂😂 Sooo many comments!
My problem is, I cant find flour anywhere. All I have at home is self raising. Can I use this and maybe adjust the baking powder? Or will it ruin them?
Thanks x
There’s notes on this post about using self raising instead 🙂
Hi Jane, I dont have any dark chocolate, is it okay to use 150g of white and milk?
Yes for sure! I used all three to make it definitely triple chocolate is all 😍
Is the Stork that you use the block like butter or in the tub and soft.
I use either actual unsalted butter, or stork in the tub!
Baked the NY cookies yesterday but tweaked it a bit by adding chopped up marzipan, ( chopped up to pea size ), oh boy they were delicious and came out the same as your pictures. I mixed the marzipan in with the chocolate chips. Must try the NY triple chocolate cookies now.
Oooh yum! That’s what I love about these cookies – you can basically add what you want 😍
I’m going to try these today!!! Jane I really want to make a biscoff/lotus flavoured cookie, not a biscuit but a cookie, do you have any advice on what spices/quantities I should add to my regular cookie dough to get the taste I’m looking for?
Or even better…maybe you could do it? 😅
I hope you love them! I’ve done a biscoff stuffed cookie which is the best way in my opinion! Gooey core of biscoff!
I made these this weekend and as a New Yorker, who has lived in England for 14 years, your post had made me homesick but a fantastic fill in for these amazing NY cookies. Thank you for this. I have shared this recipe with friends as well and they loved making them too.
I’m so glad you liked the cookies!!
I know that you already have a Nutella stuffed cookie recipe on your blog, but I was wondering if you could freeze balls of Nutella and place them in these cookies also? I love the idea of the New York style cookie with nutella.
I personally would follow the Nutella cookies rather than using these, but you can give it a go for sure.
I made the Daim cheesecake and millionaires shortbread last weekend! They both tasted absolutely amazing !
I watched the YouTube videos which I found really helpful!
It’s so hard to pick a recipe for this weekend as there is so much choice !
Everybody commented on amazing they both tasted too!
Ah that’s amazing!! I’m so glad they were a hit!
Can you use cocao powder instead of cocoa powder is there a difference?
There is a difference between cacao and cocoa, but the one I use is classed as both (it’s 100% powder) so yes!
I have baked several of your recipes now and everyone has turned out great. This is definitely my favourite so far. The cookies had a little crunch on the outside, the inside was extremely soft and gooey. Amazing!!! Thank you 😊.
We love these cookies in our house and have no issues mixing the ingredients together. What I would say is after being rolled into a ball and put in the freezer for 30 minutes there is no chance they flatten out on their own during baking. After 12 minutes in the oven they were still ball shaped! Too hard to flatten straight out of the freezer so had to squash them while in the oven, think this effected the bake though as they were pretty soft in the middle. Still good though.
The cookies not spreading is likely down to your oven running hotter than mine or any testing ovens, or because the cookie dough ball has been rolled too tightly or over mixed. They will flatten, so it’s worth lowering the temp of your oven and trying again x
Hi,can I use salted butter and don’t put salt? Thanks