Triple Chocolate NYC Cookies Recipe
Delicious, chunky and gooey NYC cookies filled with a triple chocolate combo of white, dark and milk chocolate. Bring a piece of New York City to your home with this giant cookie recipe. Serve with ice cream for a delicious treat!
Delicious NYC cookies with a crunchy edge and a soft and gooey centre filled with triple chocolate chips. They’re giant in size, easy to make and a dream come true for cookie lovers!
These cookies are made NYC style, which means they’re thick, chunky, soft, gooey and crunchy all at the same time.
Each bite is filled with melted white, dark and milk chocolate chips which make these cookies so addictive and irresistible. With all the chocolate added, they’re definitely rich and indulgent in flavour.
What Are NY Cookies?
They’re jumbo-sized cookies that oozes melted chocolate in every bite. The edges are slightly crisp and crunchy, as you get into the middle, they become so soft and gooey.
They seem to be made popular by New York bakeries such as Levain Bakery or Creme London here in the UK.
There are so many different textures in NYC cookies and you’ll get just that in this recipe!
Watch How To Make It
Below are the few ingredients needed to make these NYC cookies:
- Plain Flour: Use plain flour and not self-raising flour.
- Baking Powder & Bicarbonate Of Soda: These ingredients help the cookies expand during the baking process.
- Unsalted Butter: I used Stork butter but you can use unsalted butter as well.
- Sugar: A mixture of light brown sugar and caster sugar are used for the best texture and flavour. You can use one or the other if you don’t have both.
- Egg: Use eggs at room temperature.
- Vanilla: The addition of vanilla extract is optional, you don’t have to add this but it does give the cookies a nice flavour.
- Chocolate Chips: I used milk chocolate chunks for big pieces of melted chocolate with white chocolate chips and dark chocolate chips.
How To Make Thick And Chunky NYC Cookies
Below is a step-by-step guide on how to make NYC cookies, full recipe instructions are on the recipe card at the bottom.
Place the butter, light brown sugar and caster sugar into a large mixing bowl and whisk till light, creamy and fluffy.
Add an egg and vanilla extract into the mixing bowl and whisk together until combined.
Add the plain flour, baking powder and bicarbonate of soda into the mixing bowl and whisk until a cookie dough has formed.
Pour the milk chocolate chips, dark chocolate chips and white chocolate chips into a mixing bowl and whisk until evenly distributed within the dough.
Separate the dough into 8 equally sized sections, they should be around 115g to 117g each. Then, with your hands roll each chunk of dough into a ball and place on a plate or baking tray. Place in the freezer for 30 minutes for the dough to firm up.
Whilst the cookies are freezing, preheat your oven to 200°C (gas mark 6, 400°F) and line a baking tray with parchment paper.
Place the cookie dough balls into a lined baking tray and bake in the oven for 14 minutes. Once baked, leave the cookies to cool for at least 20 minutes before eating.
How Do You Know When New York Cookies Are Done?
NYC cookies are done when the bottom is golden and the edges start to turn golden brown.
The cookies only need to bake for 14 minutes as they are meant to be gooey inside. After the cookies have baked, leave the cookies to rest for at least 20 minutes as the cookies will continue baking whilst cooling down.
How To Store NYC Cookies
Storing these cookies are fairly easy. Simply place the cookies in an airtight container and eat within 4 to 5 days. They are best eaten the same day but to revive the cookies, microwave for 10 to 20 seconds.
How To Freeze NYC Cookies
Roll the cookie dough into balls and put them into a freezer-safe container, then place into the freezer. You may want to put parchment paper between each layer to avoid sticking.
When you are ready to bake the NYC cookies:
Place the balls into a baking tray, follow the recipe and bake in a preheated oven for 14 minutes.
My Top Tips
The cookies come out quite big and chunky but you can create a flatter cookie if you prefer cookies that way. Before you place the rolled cookie balls into the freezer, gently flatten them with your hands. They will then continue to flatten when baking in the oven, so don’t press them down too flat.
I used a mixture of chocolate chunks and chocolate chips. Chocolate chunks are often made with a bit more cocoa powder, which means they melt more easily and spread out more. I love this in a cookie, especially this NYC cookies recipe as the middle is so gooey and chocolatey.
Weigh each dough individually, don’t skip this step! The cookies will all bake at the same time.
Freezing the cookie dough for at least 30 minutes in the freezer is a must! They won’t spread too much whilst baking in the oven. Plus, the cookies will keep the classic dome shape where the middle is gooey and soft.
More Cookie Recipes
Love this NYC recipe, then you have to try these cookies below!
- Chocolate Orange NYC Cookies
- Gingerbread NYC Cookies
- Mini Egg Cookies
- Condensed Milk Chocolate Chip Cookies
- Soft Cinnamon Cookies
- Hot Cookie Dough
Triple Chocolate Chip NYC Cookies
- 300 g Plain Flour
- 1 tsp Baking Powder
- ½ tsp Bicarbonate Of Soda
- 130 g Unsalted Butter
- 75 g Caster Sugar
- 100 g Light Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- 100 g Milk Chocolate Chips Or Chunks
- 100 g Dark Chocolate Chips Or Chunks
- 100 g White Chocolate Chips Or Chunks
- Place the butter, light brown sugar and caster sugar into a large mixing bowl and whisk till light, creamy and fluffy.
- Add an egg and vanilla extract into the mixing bowl and whisk together until combined.
- Add the plain flour, baking powder and bicarbonate of soda into the mixing bowl and whisk until a cookie dough has formed.
- Pour the milk chocolate chips, dark chocolate chips and white chocolate chips into a mixing bowl and whisk until evenly distributed within the dough.
- Separate the dough into 8 equally sized sections, they should be around 115g to 117g each. Then, with your hands roll each chunk of dough into a ball and place on a plate or baking tray.
- Place in the freezer for 30 minutes for the dough to firm up.
- Whilst the cookies are freezing, preheat your oven to 200°C (gas mark 6, 400°F) and line a baking tray with parchment paper.
- Place the cookie dough balls into a lined baking tray and bake in the oven for 14 minutes. Once baked, leave the cookies to cool for at least 20 minutes before eating.
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