NY Chocolate Chip Cookies
Working to open our Cookie Beacon, we tested over 200 recipes just to design our current chunky cookies.
Today, we want to share with you one of our favourites of those tests: NY Chocolate Chip cookies (adopted from “Ready for dessert” by David Lebovitz). It’s a very good recipe which gives you a batch enough for several bakings. Make it once and enjoy every time you have a cookie rush. Keep the cookie dough logs frozen in the freezer up to 3 months. Let them thaw on the counter for about 10 min while the oven is heating up and bake :)
For your convenience, you can check the step-by-step video here.
Ingredients:
365g all-purpose flour (we increase the initial 350g because flour in Hungary is much softer)
4g baking soda
2g salt
225g butter, room t°
215g brown sugar
150g granulated sugar
5ml vanilla extract
2 large eggs, at room t°
225g nuts, such as walnuts, pecans, almonds, or hazelnuts, toasted and coarsely chopped.
380g chocolate, coarsely chopped (we use a mix of chopped chocolate and chocolate chips for a better mix of flavors)
Instructions:
In a small bowl, whisk together the flour, baking soda, and salt.
Beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks, along with all the small bits of chopped chocolate.
On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 23cm long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
Position racks in the upper and lower thirds of the oven; preheat the oven to 175°C.
Line 2 baking sheets with parchment paper or silicone baking mats.
Slice the logs into disks 2 cm thick and place the disks 8 cm apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
Bake, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 10 minutes. (it takes our chunky cookies about 27 min)
Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.
STORAGE: The dough logs can be refrigerated for 1 week or frozen for up to 1 month. The baked cookies will keep well in an airtight containerfor up to 4 days.
Give this recipe a try and let us know how it turns out for you ❤️
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