Get A Taste Of The Big Apple With This Simple New York Style Choc Chip Cookie Recipe
Life simply isn’t the same after you’ve eaten a giant, gooey, New York style chocolate chip cookie. These bad boys are inspired by the famous Levain Bakery in New York City who popularised this style of cookie. Rich, tall, chocolatey and basically a vehicle for barely cooked cookie dough, these cookies are a dessert in and of themselves and won’t last long once they’re out of the oven.
New York Style Chocolate Chip Cookies
Ingredients:
• 375g of plain flour
• 1⁄2 tsp of baking soda
• 1.5 tsp of corn flour
• 1 tsp of salt
• 210g of unsalted butter (room temperature)
• 210g of brown sugar
• 90g of white sugar
• 2 eggs
• 1 egg yolk
• 335g of dark chocolate (roughly chopped)
• 120g of chopped walnuts (optional)
Method:
• In a large bowl, whisk together your plain flour, baking soda, corn flour and salt. Set aside until needed.
• In another large bowl (or in the bowl of a stand mixer), beat together your room temperature butter, brown sugar and caster sugar until light and fluffy (about 5-10 minutes).
• Add your eggs (and yolk) one at a time. Make sure the first egg is completely incorporated before adding the next one.
• Once all the eggs are mixed in, use a spatula to gently fold in the flour mix until just combined.
• Mix in your chopped chocolate pieces and walnuts (optional).
• Weigh out 170 g balls of cookie dough and place them on a baking paper lined tray. Cover
with plastic wrap and refrigerate for 1 hour and up to 72.
• Preheat your oven to 220°C. Bake your cookies for 10-12 minutes or until they have slightly
browned on the outside.
• Remove from the oven, and allow the cookies to cool on the trays for 10-15 minutes or until set.
• Allow to cool further on a cooling rack if you plan on storing them, if not pour yourself a glass of milk and dig in!
Note: If your cookies have completely set and you want to return them to the oozy state one more, simply microwave them for about 10-20 seconds!
Recipe and photos by Kale Armstrong.