NYC Style Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
all purpose flour (cold)
285 g
baking soda
0.25 tsp
baking powder
0.5 tsp
corn starch
1 tsp
dark brown sugar
200 g
granulated sugar
37 g
egg (cold)
1 piece
egg yolk (cold)
1 piece
unsalted butter (cold, cubed)
225 g
vanilla bean paste
1 tbsp
semi sweet chocolate chips
250 g
milk chocolate chunks
125 g
salt
1 pinch
instant coffee
0.5 tsp
Instructions
Cream butter
Add cubed cold butter to bowl or stand mixer and beat on high until creamy.
Add sugars
Add dark brown sugar and granulated sugar to creamed butter. Beat until well combined.
Add eggs and vanilla
Add cold egg, cold egg yolk and vanilla bean paste. Mix until everything is well incorporated.
Mix dry ingredients
In a separate bowl combine all purpose flour, baking powder, baking soda, corn starch, salt and instant coffee.
Combine wet and dry
Gradually add dry ingredients to the wet mixture. Add chocolate chips and chunks. Mix until just combined.
Scoop dough balls
Scoop 170g tall cookie dough balls onto baking sheet.
Freeze dough balls
Freeze the dough balls for at least 2 hours or overnight.
Preheat oven
Preheat oven to 175°C.
Bake cookies
Place 3-4 cookies on prepared baking sheet leaving 10 cm between each. Bake 16-18 min until edges are golden and crispy and centers are chewy.
Cool and serve
Let cookies cool completely on the baking sheet before serving.
Original recipe
Storage
Store baked cookies in airtight container. Frozen dough balls can be baked straight from freezer adding 1-2 minutes to bake time
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