Bakewell NYC Cookies!
Giant chunky Bakewell NYC Cookies stuffed with almond flakes, white chocolate chips and glacé cherries!
Bakewell, chocolate chip
Light Brown Sugar
White Granulated Sugar
1 + 1/2
Bicarbonate of Soda
White Chocolate Chips
(I use toasted)
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!
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