NYC Style Double Chocolate Chunk Cookies

Prep time20 minutes
Cook time12 to 13 minutes
Total time35 minutes
DifficultyEasy
Servings8 large cookies

Thick, bakery-style chocolate chip cookies with a crunchy outside, fudgy centres, and gooey pockets of melted chocolate in every bite.

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What we love about these cookies

They’re the kind of cookies that’ll make your kitchen smell like a bakery. They’re packed generously with dark and milk chocolate drops, and we’ve finally figured out the right balance of crispy, chewy, and fudgy textures. Finish them off with a little flaky sea salt while they’re still warm and you’ve got the perfect cookie.

Where’s it from?

This recipe takes inspiration from the classic NYC-style bakery cookies. They’re thick, decadent, and unapologetically chocolatey, with a soft centre and plenty of chunky chocolate throughout. If you’ve never tried a cookie like this before, prepare for your whole world to change.

Why cocoa?

Dutch-processed cocoa gives the cookie dough its deep colour and smooth, mellow chocolate flavour. Using a mix of milk and dark chocolate drops or chunks in this cookie adds balance and contrast, making every bite just a little bit different every time.

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What cocoa should I use?

Look for Dutch-processed cocoa powder, rather than natural cocoa powder for this recipe. It has a darker colour and smoother flavour. For the chocolate pieces, use a combination of milk and dark cocoa to suit your preferred level of sweetness.

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Das Rezept

Folgen Sie diesen Schritten, um Ihr Meisterwerk zu erschaffen.

Ingredients

Double chocolate cookie dough

Finish

  • Flaky sea salt

Method

Preheat
Preheat the oven to 180°C and line a baking tray with parchment paper.

Make the dough
Beat the cold butter, brown sugar, and caster sugar until smooth and creamy.
Add the egg and mix until just combined.
Add the flour, cocoa powder, baking soda, and salt. Mix until a thick chocolate cookie dough forms.

Add the chocolate
Fold through the chopped dark and milk chocolate until evenly distributed.

Shape
Divide the dough into 8 portions, approximately 80 g each.
Gently shape into rustic balls without making them completely smooth.

Bake
Place the cookies on the prepared tray, leaving plenty of space between them.
Bake for 12 to 13 minutes, until the edges are set but the centres remain soft.

Cool
Leave the cookies on the baking tray for 10 minutes, then transfer to a wire rack.

Finish
Sprinkle with flaky sea salt while the cookies are still slightly warm.

Serve
Enjoy warm for melted chocolate and a fudgy centre, or allow to cool completely for a chewier texture.

chocolate and berry garnish

Hintergrund des Kochs

Hyram De La Paz ist die kreative Kraft hinter der Rezeptmagie von The Cocoa Circle. Als professionell ausgebildeter Bonbon-Spezialist mit über sechs Jahren Erfahrung in hochdynamischen Küchen kennt Hyram sich mit Kakao wie kein anderer aus. Sein Steckenpferd ist das Backen. In unserer Küche verbindet er erstklassige Technik mit einer Prise Fantasie, um Kakao in etwas Spektakuläres zu verwandeln.

Are these the best chocolate cookies you’ll ever make?

Thick centers, crisp edges and extra chocolate in every bite. We made New York style cookies with rich cocoa dough and loads of chocolate chunks, baked just soft in the middle for that bakery chew

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Add Milk

If the dough feels too dry, add 1 tbsp milk.

Chill the dough

If using softened butter, chill the shaped dough for 30 minutes before baking.

Fudgy texture

For extra gooey cookies, slightly underbake them.

How to store

Store in an airtight container for up to 4 days.