NYC Style Double Chocolate Chunk Cookies

Name: NYC Style Double Chocolate Chunk Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 35 min
Yield: 8 large cookies servings
Cuisine: Chocolate
Ingredients: 115 g unsalted butter, cold and cubed; 135 g brown sugar; 50 g caster sugar; 1 egg, cold; 210 g plain flour; 40 g cocoa powder; ½ tsp baking soda; ¼ tsp salt; 150 g dark chocolate; 80 g milk chocolate; Flaky sea salt

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.

Recomendación de cacao

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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Ingredients

Double chocolate cookie dough

115 g unsalted butter, cold and cubed
135 g brown sugar
50 g caster sugar
1 egg, cold
210 g plain flour
40 g cocoa powder
½ tsp baking soda
¼ tsp salt
150 g dark chocolate
80 g milk chocolate

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.

Antecedentes del chef

Hyram De La Paz es la fuerza creativa detrás de la magia de las recetas de The Cocoa Circle. Especialista profesional en bombones con más de seis años de experiencia en cocinas de alta energía, Hyram conoce el cacao como nadie más. Su punto fuerte es la repostería. En nuestra cocina, combina técnica de clase mundial con un toque de imaginación para convertir el cacao en algo espectacular.

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

Consejos del chef

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.