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Giant chunky bakewell NYC cookies stuffed with almond flakes, white chocolate chips and glacé cherries!
Let’s be honest now… It wasn’t going to be long until I did another NYC Cookie recipe… I just can’t help it! I am obsessed and I love them so so much! Also, they seem to be your guys favourites at the moment too so it would be rude not to!
I have had endless requests for different flavours of cookies and I cannot blame you. You can basically create most flavours from the ones that are already on my blog, but I love to offer inspiration… such as with these Bakewell NYC Cookies.
Bakewell NYC cookies
The marriage of a vanilla and almond cookie dough, stuffed with white chocolate chips, toasted flaked almonds, and chopped glacé cherries is just SO GOOD. It may sound odd, but if you like the Bakewell theme you will love these!
I wanted to stick to a ‘plain’ base for the cookie dough as I thought it would work much better compared to a chocolate based cookie dough, and I am so glad I did. You can see from the photos how good they look with the cookie dough lightly golden from the baking process!
For the flavour of the dough, I used the same base as my NYC Chocolate Chip Cookies because I just would never change it, but with the addition of almond extract. I still used the vanilla extract as I love it as well though! The flavourings are optional however.
I used my favourite white chocolate chips in this recipe as they are so easy to use. You can just chuck them and go! They are larger than supermarket bought chocolate chips which I love, but so much easier than chopping up a bar of chocolate. You can use anything like that though – its just easier for me as I bulk buy!
I decided to get the Bakewell flavour through using some toasted flaked almonds and some glacé cherries. I went for toasted flaked almond as I am utterly obsessed with them and have them in my cupboard all the time!
You can easily toast your own flaked almonds by adding them to a dry fry pan, and heating on a medium heat whilst stirring until they start to brown! At first it will take ages, but then they will suddenly colour up to a lovely golden colour! You can also just use chopped almonds if you want!
I used glacé cherries compared to real cherries as I didn’t want too much extra added moisture… but I wanted some thing cherry like. I did also use cherries over a different fruit as again I didn’t want added moisture! They also made the cookies look really pretty.
As always with my NYC Cookies I make 8 large and giant cookies out of the batch.. as that is the entire point of the cookies. They are designed to be massive and chunky and much more than a regular cookie! You can make smaller ones as mentioned in the notes of the recipe.
I used the cornflour in these cookies because it makes them SO MUCH BETTER. It is worth buying cornflour for your baking because I use it in nearly all of my cookie recipes and it creates the best texture ever. Softer, better and epic. If you want to leave it out though you can use 25g more flour.
Flour and sugar
You can use self raising flour in place of the plain flour and baking powder, but you do need to use the bicarbonate of soda still. I also recommend using a mixture of the light brown soft sugar and white granulated sugar for best results! You can use all of one, or all of the other… but please stick to them if you can!
Also, 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! Enjoy!
Bakewell NYC Cookies!
- 125 g Unsalted Butter
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla Extract (optional)
- 1 tsp Almond Extract
- 275 g Plain Flour
- 1 tbsp Cornflour
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 150 g White Chocolate Chips
- 50 g Flaked Almonds (I use toasted)
- 100 g Glacé Cherries (chopped)
- Add the unsalted butter and sugars to a bowl and beat until creamy.
- Add in the egg, and beat again. Add the vanilla and almond extracts and mix in as well.
- Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in the chocolate chips, flaked almonds, and chopped glacé cherries and beat until they are 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 - 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!
- Once baked, these will last for 4-5+ days!
- You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
- I used flaked almonds but you can use chopped almonds as well.
- I use this white chocolate in my baking!
- 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 Recipes on my Recipes Page!
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