Half Term Treats - NYC style Cookies

 

Hey, how are you? It's been a while, I know. Life again.

But I'm still here, still baking.

And as Sam is on half term this week, I thought I'd finally get back on the blog and share the  nicest, chunkiest cookies I have made for a while. 

New York City style cookies originated from Levain Bakery in NY; there are a lot of similar recipes out there. This one is inspired by one I found on Jane's Patisserie.

They are substantial, so perfect as the nights draw in with a cup of something hot. They take a little longer to prepare and bake than your typical cookies, but the wait is definitely worth it. 

Stuffed full of chocolate, they are a definite treat - and you could easily share one while still feeling indulgent. I use Callebaut chocolate callets. The chocolate is beautifully smooth and  has a well balanced flavour. I like to use a mix of milk, plain and dark but you could simply uses one type, or just a mix of two. Whatever you fancy or have available.

NYC Style Cookies

Serves 8 (462 calories per cookie)

Ingredients

125g butter (I use Lurpak slightly salted spreadable)

100g soft, light brown sugar

75g golden caster sugar

1 large egg

1 tspn vanilla extract

300g plain flour

1 tspn baking powder

1/2 tspn baking soda

1/2 tspn sea salt (fine)

150g milk chocolate chips 

75g plain chocolate chips (54% cocoa)

75g dark chocolate (70% cocoa)

First, prep your ingredients.

Weigh your flour, baking powder, baking soda and salt into a bowl.

Crack the egg into a jug and lightly stir, adding in the vanilla extract.

Then, add the butter and both types of sugar into the bowl of a stand mixer fitted with a paddle attachment (alternatively, you can use a hand mixer - just place the butter and sugars into a reasonably large bowl). Beat for a few minutes until creamy.

Once the butter and sugar mix is creamy, keep the mixer running but add the egg a little at a time until mixed together. Add the flour mixture to the bowl a little at a time, until incorporated and a dough forms.

By hand, mix in the chocolate chips until evenly spread throughout the dough.

Divide the dough into 8 pieces, each weighing 120g. Gently roll them between your hands so that they form balls. Place them on a plate and then into the fridge to chill for about 60 mins. 

 

Meanwhile, preheat your oven to 185 fan (200 conventional).

Line two baking trays with parchment.

Once the dough balls have chilled, take them out of the fridge and place 4 on each tray, taking care to keep them well spaced apart.

Bake in the pre-heated oven for approximately 15 mins, until lightly golden.

Remove from the oven and leave on the baking sheets for 30 minutes to set up (the cookies will continue to bake from the heat of the trays).

The cookies' chunky shape holds because the chilled dough will slow them from spreading too much in the heat of the over before the outside cooks. When you remove them from the over, they will be slightly crisp on the outside, but the centre will still retain that soft centre with gooey chocolate that is the feature of a NYC cookie.

These are lovely when still slightly warm. If completely cooled, they can be re-warmed in a microwave for 20 seconds to resurrect the gooey centre.

Note: you can make smaller cookies if you prefer. Simply roll the dough into 80g pieces and bake for 10-12 minutes instead. This will give you 12 cookies at 308 calories a pop.

Enjoy,

Susie xx