*This post may contain affiliate links. Please see my disclosure for more details!*

Deliciously easy and fudgy white chocolate fudge NYC Cookies… Giant chunky cookies with white chocolate chips and fudge chunks! 

I posted my air fryer cookies earlier this week and they absolutely smashed it, so I am VERY excited to now show you guys these beauties. 

Cookie dough

So the cookie dough for these white chocolate fudge NYC Cookies is the same as all the others… and can you really blame me?! It’s the best cookie dough out there! 

  • Butter – Whether its baking spread, butter, or a margarine – they all work for these cookies. 
  • Sugar – Because of the fudge theme of these cookies, I used just light brown soft sugar to help the flavour. To make it more fudge like you can do half light brown soft sugar and half dark brown soft sugar. 
  • Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of. 
  • Vanilla – Optional, but adds a delicious flavour. 
  • Flour – Always use plain flour in your cookies!! You don’t want self raising flour as it will create a cake like cookie. I do also use cornflour as it adds a nice texture, but you can remove it and add 25g more flour. 
  • Raising agents – For these, I use bicarbonate of soda and baking powder. Bicarb is a classic addition as the raising agent for cookies, and baking powder helps create the texture you are after in a New York style cookie 
  • Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter

White chocolate

So as the theme is half white chocolate, thats the chocolate I used. I often switch up the chocolate I use, but because I bake so much I tend to bulk buy 10kg bags of chocolate chips. 

If you prefer chunks of chocolate you can 100% just chop up a bar of white chocolate and chop them up to the size you prefer, or you can use the shop bought chocolate chips which are often much smaller than the ones that I use. 

If you don’t want to use white chocolate, you can obviously use any other flavour that you would prefer – I just love the combination of white chocolate and fudge. 


So when it comes to the fudge, what you can access may vary. My go to ingredient for this is the fudge chunk sprinkles you get in the baking aisle, which often come in a little bag like chocolate chips. 

If you want to use other fudge, you want to use classic fudge, not the condensed milk kind. If you chop up classic fudge to smaller chunks, it will work in the same way that the fudge sprinkles do. 

Of course, you can try other caramel/toffee based sweets, but often they do not work the same way due to the caramel melting! 

Freezing & prepping 

So… a question I get all of the time when it comes to my cookies is can you freeze them?! And of course… YES YOU CAN!! I do it all of the time myself because it really is that worth doing. 

Say you don’t want an entire batch of cookies in one go because they’re better when warm and fresh out of the oven, you can follow the recipe like normal, and chill and prep the dough.

At this point, you can take the ones you don’t want to bake immediately and put them onto a tray and freeze. Once solid, you can put them into a container or bag and just leave them until you want them! 

When baking from frozen, just add 1-2 minutes to the baking time and that’s it! You can also freeze baked cookies and just let them thaw on the side if you prefer. 

Tips & Tricks

One thing about NYC Cookies is that they are huge… but this is what makes them NYC style! They are 120g of heaven. However, if you want to use the recipe to make regular size cookies (can’t call them NYC if you make them smaller…!), then you can make them 60g each, and bake for 8-9 minutes. 

If you want to make the dough chocolate flavoured you can remove 50g of plain flour and add 35g cocoa powder in instead – cocoa powder is more drying so you don’t need as much. 

The cookies are best warm and fresh, but last 4-5+ days once made. Or, the dough can freeze for 3+ months. 

White Chocolate Fudge NYC Cookies!

Deliciously easy and fudgy white chocolate fudge NYC Cookies... Giant chunky cookies with white chocolate chips and fudge chunks! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, fudge
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie



  • 125 g unsalted butter/baking spread
  • 175 g light brown sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 300 g plain flour
  • 1 tbsp cornflour
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 200 g white chocolate chips
  • 200 g fudge pieces


  • Add the butter and sugar to a bowl and beat until creamy
  • Add in the egg and vanilla and beat again.
  • 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 and fudge pieces and beat until 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!
  • 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 11-13 minutes.
  • Let the cookies cool on the trays 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!
  • 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
  • These can freeze raw before baking for 3+ months, just add 1-2 minutes baking time.
  • Baked cookies can also freeze for 3+ months. 


Find my other recipes on my Recipes Page!

You can find me on:

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.


  1. Julien Home on February 7, 2024 at 12:53 am

    Hi 🙂 in other recipes you say omit 25g of plain flour if adding in 10g of cornflour, but this recipe you didn’t do that, is there a reason you kept flour at 300g? Also other recipes there is 300g of chocolate add ins but this recipe has 400g in total (add ins), any reason for the increase?

  2. Mosun on January 31, 2024 at 4:22 pm

    Hi, was just wondering if I need to wait for the butter to be room temp before I use it. Thanks 😉

  3. Georgia on January 30, 2024 at 5:14 pm

    4 stars
    Okay these came out delicious but a few issues – my cookie mix went soo dry. it was basically like sand, but when I scooped it up it did form into a dough (I used a hand mixer). I also have issues with them not flattening – they stay quite high and ball shaped. Any advice?

    • Jane's Patisserie on February 11, 2024 at 2:11 pm

      This likely means your butter may have been too cold and it just needed warming slightly to bring the dough together x

  4. Em on January 19, 2024 at 12:47 am

    What are fudge pieces? Where do I get them?

    • Jane's Patisserie on January 24, 2024 at 1:48 pm

      I find them with the sprinkles in the baking aisle!

  5. Lindsay Wagstaff on January 8, 2024 at 11:37 am

    Hi, if I wanted to make this as a cookie bar instead what sort of tin size would I need and how long would the bake be. Love your receipts….want to combine with brownies to make a stack for a birthday cake so individual cookies wouldn’t really work. Love your recipes. Thanks

  6. J on November 30, 2023 at 9:42 pm

    5 stars
    Absolutely love these cookies. I’m not a huge white chocolate fan, but the combination of white chocolate and fudge is so so nice! Thanks

  7. Ella on September 23, 2023 at 3:30 pm

    Can you use self raising flour instead of plain?

    • Jane's Patisserie on September 26, 2023 at 8:38 am

      If you do, you need to leave out the baking powder but still use the bicarb! x

  8. Maria on June 27, 2023 at 8:52 pm

    5 stars
    Absolutely love your cookie recipes. However, my cookies never turn out flat (or flatter) like yours, they stay high/big like ball like. I use all the same ingredients, what might I be doing wrong? Is it when I form the cookies, I press them together too much/hard? x

    • Jane's Patisserie on July 3, 2023 at 2:08 pm

      Hiya! This could be over worked cookie dough, the balls rolled too tight or your oven is too hot!! xx

  9. Louise on May 9, 2023 at 12:24 pm

    Hi Jane. I can’t find fudge pieces. Could I just but a bag of fudge and chop up into little pieces? Thank you

  10. Michelle on March 4, 2023 at 12:40 pm

    Silly question- is corn flour the same as corn starch? I know in the US, I’ve seen corn starch used to make chewier cookies, but is corn flour the same thing?

    • Jane's Patisserie on March 6, 2023 at 11:14 am

      Hiya! No, these are two different things. Hope this helps! x

    • Toya on April 30, 2023 at 12:05 am

      Michelle, yes the US equilavent is cornstarch. I bake her cookies using cornstarch in blace of cornflour and they are absolutely PERFECT!

  11. Laura on February 1, 2023 at 3:56 pm

    What’s the reason for not using condensed milk fudge? I have a batch of miso fudge I made that am keen to try in this recipe but don’t want to mess up the cookies!

    • Jane's Patisserie on February 3, 2023 at 11:45 am

      Hiya! This will likely melt into nothing, so I wouldn’t recommend it! Hope this helps! x

  12. Caroline Hillier on February 1, 2023 at 8:45 am

    Fabulous recipe thank you. Would this work if it was made into smaller cookies? Could you for example make 16 smaller cookies and what baking time would you recommend please. I can’t trust myself with these giant cookies! They’re too good 😊

    • Jane's Patisserie on February 3, 2023 at 11:43 am

      Hiya! I recommend baking for 9 minutes. Hope this helps! x

  13. Laura on January 29, 2023 at 4:27 pm

    Hi Jane,
    You use sea salt in alot of your recipes. What sea salt would you recommend?
    Alot of the sea salt I’ve seen available are sea salt flakes. Is this ok?
    Thanks x

    • Jane's Patisserie on January 30, 2023 at 12:04 pm

      Hiya! Any is fine, flakes are also fine! Enjoy! x

    • Susan on November 18, 2023 at 9:14 am

      Hi 🙂 in other recipes you say omit 25g of plain flour if adding in 10g of cornflour, but this recipe you didn’t do that, is there a reason you kept flour at 300g? Also other recipes there is 300g of chocolate add ins but this recipe has 400g in total (add ins), any reason for the increase?

  14. Amanda on January 25, 2023 at 3:33 pm

    Hi Jane
    I only have 100g of fudge pieces, what ratio of white chocolate chips should I use please
    Amanda xx

    • Jane's Patisserie on January 31, 2023 at 3:05 pm

      Hiya! You can up the white chocolate chips 100g to compensate, or just keep them the same – its completely up to you! Hope this helps! x

  15. T on January 24, 2023 at 5:06 pm

    I love your recipies, I was wondering if there was anything I could use instead of cornflour or if I could not put it in. Dose the recipie need cornflour?

    • Jane's Patisserie on January 30, 2023 at 11:55 am

      Hiya! Cornflour gives the cookies a nice texture – however you can replace it with 25g more plain flour instead! hope this helps! x

  16. Pam on January 15, 2023 at 8:21 pm

    Hi! Would you put both trays in the oven at the same time on different shelves or would you do it separate so they bake on the same shelf? I understand that it is all down to each individual oven everyone has. But wasn’t sure if it doesn’t bake as well with the second tray in the lower shelf from middle if that makes sense! Thank you. Pam xx

    • Jane's Patisserie on January 16, 2023 at 1:29 pm

      Hiya! No – at the same time on separate shelves should be fine! Hope this helps, enjoy! xx

  17. Leanne on January 15, 2023 at 6:28 pm

    Could you make this recipe into a giant (9in) cookie? Please x

    • Ellie on February 17, 2023 at 10:48 am

      I’m also interested to know this.

  18. Holly on January 13, 2023 at 7:46 pm

    5 stars
    When I got the email about these this morning I knew my boys would love them. Used tablet instead of fudge and baked in my air fryer, fab. Some left in the freezer for another day which is a bonus. Thanks for another winner Jane x

  19. Sarah on January 13, 2023 at 12:28 pm

    Mine never spread out like yours do, am I doing something wrong?

    • Jane's Patisserie on January 16, 2023 at 1:18 pm

      Hiya! This could mean either you are rolling the balls too tightly, your oven is too hot, or your dough is slightly overworked! Hope this helps! x

    • Susan on November 18, 2023 at 9:19 am

      Hi there,
      In this recipe you put 175g light brown sugar, instead of 100g light brown sugar and 75g white sugar like your other recipes, is there a reason for all light brown sugar and not adding in white sugar?

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.