Triple Chocolate NYC Cookies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hi Jane,
I was wondering when you freeze the cookie dough to bake at another time, whats the maximum period of time you would leave them before using? Also do you need to defrost them in any way when taking them out?
Yes you can! So I would say 48 hours a fridge max, up to 3 months in the freezer! And no just bake from frozen! x
Hi Jane,
I was wondering when you freeze the cookie dough to bake at another time, whats the maximum period of time you would leave them before using? Also do you need to defrost them in any way when taking them out?
Absolutely love these cookies!
For some reason the last few times I’ve made them they’ve had a salty/ sour aftertaste – any tips on how to stop this?
Thanks:)
This can be to do with the raising agents – you need to make sure they are mixed in properly (so maybe try whisking into the flour first) and make sure not to over measure!
Oh My God! These are the best cookies I have ever made! I’m worried about the fact I can now make something that tastes like this! Think I will have to put a padlock on the cupboards! Well done! 5* recipe!
Love your recipes am gutted by these, breaks my heart but I just don’t think they’re that good!
I made into 16, as with your other cookies, calories for us but also more size appropriate for the little kids.
I don’t know if it’s the baking powder I can taste but, just not quality I expect from your recipes.
Biscoffi cake, millionaire cake, other cookies and mini egg ones all 5*!!!
Unfortunately for best results you should make them the correct size (as smaller ones will naturally dry out more) – but if any raising agent is over measured it can taste a little funky! It can also be down to brands of ingredients causing taste problems.
Hi Jane
I’ve made this twice now thank you for your yummy recipes!
The first time I used unsalted butter and the second time I used Stork but found these a little salty. Could I take out the salt in the recipe if I use stork or is it essential?
Many thanks 😊
Ah yes the components of the two butters are different so the salt can change. You can leave it out, I just think it makes it taste much better x
Can these be made gluten free by switching the flour for gluten free flour? Love this recipe!!!
Yes! x
Amazing!!! Looks just like yours.
I will make them smaller next time as they were too big for me.
Hi Jane,
I followed all your steps, however my batter didn’t turn into cookie dough, just a sloppy mess which was near enough impossible to roll into balls… HELP!
What did I do wrong?
I have never ever seen the dough like that – you must have measured something wrong or used an ingredient incorrectly. How have you measured it? Are you 100% sure it was correct?
Mine was the same however I did use mainly Marg as I didn’t have enouhbunsalted butter but still thought to try it, there currently cooking so where see how they turn out
This is the third variation of Jane’s Patisserie’s NYC cookies that I’ve tried (yes, I really do love them that much) and they did not disappoint. A real crowd-pleaser with the whole family. The recipe is so easy and it’s definitely worth the extra effort of freezing the cookies before baking to get that amazing texture. I also highly recommend the Chocolate Chip and Chocolate Orange variations. I think I’ll be baking Jane’s NYC cookies recipes on rotation for the foreseeable future!
Wow! Made these for the 1st time today and used dark brown sugar as the supermarket didn’t have light brown. They are delicious!
Hey I’m just wondering once they’ve baked how would you store them?
Would you store them in an air tight container and in the fridge or at room temp in an airtight container? Also how long would they be okay?
Room temp for sure – the fridge would dry them out xx
As you put vanilla is optional. I wondered what the different taste would be with or without it?
Vanilla makes it sweeter and gives the hint of vanilla!
Hi jane! Can i maybe stuff these cookies in the centre with nutella or chocolate ganache? What do you recommend? Will it become too sweet? And can i do the stuffing in your NYC cookies as well? Pls help! I want to make stuffed cookies with different flavours.
You can follow the idea of my Nutella/biscoff stuffed cookies with these yes, but adding a spread or ganache will make it sweeter x
Hey Jane 🙂 these are YUM! How long will the dough last frozen in the freezer?
I would say up to 3 months or so (but realistically, 6 months is fine) x
Can the dough be made and refrigerated then cooked the next day?
Yes they can!