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EA🍪 Thick, gooey NYC-style chocolate chip cookies — crispy on the edges, soft and chewy inside.
A little coffee in the dough makes every bite irresistible ☕️💛
Save this recipe and bake happiness today ✨credit @iramsfoodstory
Ingredients:
• 2 1/4 cups (285 g) all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp corn starch
• 1 cup (200 g) dark brown sugar
• 3 tbsp (37 g) granulated sugar
• 1 egg + 1 egg yolk, cold
• 1 cup (225 g) unsalted butter, cold, cut into cubes
• 1 tbsp vanilla bean paste
• 1 cup (250 g) semi-sweet chocolate chips
• 1/2 cup (125 g) milk chocolate chunks
• Pinch of salt
• 1/2 tsp instant coffee
Method:
1. In a bowl or stand mixer, add the cold cubed butter. Beat on high for about 2 minutes until creamy.
2. Add the brown sugar and granulated sugar. Beat again on high for 2–3 minutes until well combined.
3. Add the egg, egg yolk and vanilla bean paste. Mix on high for another 3–4 minutes until the mixture is smooth and well incorporated.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, corn starch and instant coffee.
5. Gradually add the dry ingredients to the wet mixture. Add the chocolate chips and chocolate chunks. Mix until just combined – do not overmix.
6. Scoop tall 6 oz cookie dough balls onto a baking sheet. Freeze for at least 2 hours or overnight.
7. Preheat the oven to 350°F (175°C). Place 3–4 cookies on a prepared baking sheet, leaving about 4 inches of space between each one. Bake for 16–18 minutes, or until the edges are golden and crispy and the centers are soft and chewy.
8. Let the cookies cool completely, then serve and enjoy!
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