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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Hello, I’ve made these before and they were delish, could you make m and m cookies using the same recipe but replacing the chocolate chips with m and m’s? Would it still come out soft and gooey? Thanks! X
Hey! So it might not be quite as gooey because the chocolate is in the shells, but it would still be delicious!
I thought that, do you think I should maybe add some chocolate chips in, or do you think it would still be good with just M&M’s? Thanks! xx
I would personally do maybe 50/50 mix, but it’s up to you!! xx
Absolutely love your recipes! I wanted to make mini cookies with this mix and wondered if I would get the same soft centre if I rolled out small balls and cooked in the same way?
Yes you should, but you need to reduce the baking time. If they are too mini though, it won’t be quite the same!
Can’t wait to make these tomorrow! I know you say you can use both stork or unsalted butter, but since I have both which would you recommend for a better taste/texture? or do they come out identical? Also is it ok to use regular table salt instead of sea salt?
Ahh yay! I honestly use either and like both, use whichever you fancy! And if using regular table salt I would use a pinch x
Honestly, I wouldn’t change a thing with this recipe. I’ve made cookies so many times before and they’ve just never quite worked. These were absolutely perfect, crunchy on the outside, gooey on the inside and just a complete chocolate overload!
Made these last week and they’re the best!!! Next time I make them I would love to make them orange flavour, how much orange extract would you put in?
Hey! I would add in maybe 1tsp! x
oooh orange flavour is a great idea…I’ve made similar ones with caramelised white chocolate which were also sublime…or with biscoff spread in the middle 🙂
Hi,
When you say Vanilla in your ingredient list, do you mean vanilla essence or vanilla extract? If I only have vanilla extract currently, what is the recommended quantity do I use?
Thank you!
Hiya so for vanilla you can use extract, bean paste, or pod – essence is fake vanilla and I don’t recommend using it!
These tasted out of this world
They didn’t flatten very much so I squished them down a bit before the end of the cooking time and still tasted amazing
Looking forward to trying your other recipes
WOW. These taste absolutely incredible! The first time I made them, I actually forgot to fridge them before they went into the oven and yet they still tasted amazing!
Hi Jane, I’ve made a couple of batches of your triple chocolate NY Cookies and they were absolutely delicious, we’ve never tasted any as good! However this delivery we didn’t receive the eggs we should have had so just wondering if there’s anything else I could use to bind them together instead of an egg? It’s one of the only times I’ve managed to get flour then the eggs are missing 🙄
Hey!! So the easiest substitute is probably a mashed banana or yoghurt! You can also use flax seed, or others but that’s not always something people have in the house!
Oh wow, thanks Jane. I’ll try that!
I don’t normally leave reviews but I feel like I need to. I’ve just made the NYC triple chocolate cookies and WOW!! They are delicious 😍 I would definitely recommend making them, they’re the best I’ve ever tasted.
If I froze half the mixture how long would they need to bake? As I’d want to eat them on the day they bake!
They’d only need about 1-2 minute extra from complete frozen! x
We made the triple choc NYC cookies yesterday, they’re amazing. Ours didn’t flatten out either but it didn’t stop us enjoying them, we’ll just flatten them a bit next time we make them.
Hi Jane, I have been baking your NYC Cookies nearly every other day, they are amazing! I’m going to try the triple choc today and I just wanted to ask about cornflour, does your tip for cornflour also apply to the triple choc and the red velvet as I definitely noticed a difference when I used it on the normal ones?
Hey! Ahh amazing!! Yes you can definitely use it in these as well – just often the cocoa powder can contribute towards the texture somewhat, but you can 100% use it if you like that method (I love it too!)
Amazing cookies again and so easy to make. These are my nephews fave so far but my fave is the red velvet ones.
Hi. What am I doing wrong lol? I weighed them all and froze for 30 mins and straight into the heated oven and after 12 minutes they haven’t flattened at all? Just stayed in this big round ball of cookie dough lol. Send help!!
This can happen due to different ingredients, or not measuring something quite exactly – or even down to your oven! As mentioned on the post some people may want to flatten them first, but I don’t need to! x
We also made delicious baseballs!
Completely out of milk chocolate chips, so we used peanut butter chips and they were yummy too!