How to make New York style yummy chocolate chip cookies. Okay I haven’t had a cookie from Levain bakery yet but it’s on my list. But with all the hype about their delicious cookies how could some of us not experiment and try to get as close as possible to their cookies. There’s nothing wrong with testing recipes and making a few changes here and there to get the perfect cookie.

That’s what my daughter and I exactly did. I think we pretty much got to the stage where we can say ‘yes’ maybe this is that cookie that we have heard so much of. I mean it taste just like the description, dense, chewy and dangerously rich!!! With of course some of the gooey chocolate chips!!!

More about these New York style chocolate chip cookies

Well you definitely need to try this recipe out, whether it’s close enough or not I can tell you that these cookies are heavenly. They are huge in size, thick, slightly crispy on the outside and light in the inside with a soft yet crumbly texture. When you break these cookies you see some of that gooey chocolate melting away. I used semi sweet chocolate chips in this recipe. Some recipes also use the same and others have used dark chocolate chips. I just prefer the semi sweet, that’s what I use when I usually bake treats. I think it just gives sweet things the right balance of flavor.

These cookies tasted great after 10 minutes of waiting when we took them out of the oven. We had a few left over and into the next day and just warmed them up in the microwave and they still tasted super yummy. These cookies were definitely a super hit in our home and they seemed like a luxury cookie unlike the usual ones we bake at home or buy outside. So it’s definitely worth making and enjoying with friends and family.

Before we jump into the recipe there’s a few tips and tricks that will give you the perfect cookie

First of all, most importantly use cold butter, a good quality butter. I personally like to use Kerrygold butter, I think it’s got great taste and flavor. Cut the butter into small cubes as this will help during the mixing process.

You can use a stand mixer with the paddle attachment for mixing or you could also use a electric hand mixer. The key thing in mixing is not to over mix. So when you add the ingredients in it’s usually just less than a minute whiz for each ingredient.

Another key thing is to measure the cookie dough out using a scale, for this recipe I measured 125 grams for each cookie. Try not to handle the cookie dough too much, you just need to form a round sphere ball and that’s good enough.

Key tip for baking these cookies

Freezing the cookie dough balls for at least an hour to get best results before baking. This will help to bake the cookies without making them flat. Thus these cookies will be baked in an hot oven at 350 degrees Fahrenheit for 18 minutes making them crisp on the outside but still soft and gooey in the inside.

You can keep these frozen dough balls in the freezer in a ziplock bag for up to 3 months and bake these New York style yummy chocolate chip cookies whenever you like.

New York style yummy chocolate chip cookies

Recipe by Shema Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

cookies

Prep time

10

minutes

Cooking time

18

minutes

New York style chocolate chip cookies

Ingredients

• 230 grams of cold butter, cubed

• 160 grams of white sugar

• 160 grams of light brown sugar

• 340 grams of semi sweet chocolate chips

• 200 grams of self- raising flour

• 300 grams of plain flour

• 1/4 teaspoon of salt

• 1/4 teaspoon of baking soda

• 2 teaspoons of baking powder

• 2 large eggs

Directions

• In a large bowl add in cold cut up butter and using electric hand mixer mix up for 1 minute, just to slightly break up the butter (you can also use a stand mixer with paddle attachment)
• Add in both the white and brown sugar, mix again for another minute
• Add in the chocolate chips and mix for 30-40 seconds until combined
• Add in the mix of all purpose and self raising flour with the salt, baking soda and baking powder, mix until combined for another minute. Should look like a breadcrumb type texture
• Add in the eggs and mix until the dough comes together
• Using your hands pick a good handful of dough and measure out 125 grams on a scale, this size will give you approx 12 cookies from the cookie dough mixture
• Form rough balls from the measured cookie dough just by pushing together very lightly with both hands
• Place all cookie dough balls onto a tray and cover with plastic wrap and freeze for 1 hour
• Preheat oven to 350 degrees Fahrenheit and after an hour of freezing the cookie dough balls place 4-6 cookie dough balls onto a baking tray lined with parchment paper
• Extra cookie dough balls can be kept in a zip lock bag for up to 3 months in the freezer
• Bake cookies for 18 minutes and cool them for 10 minutes before serving
• Enjoy warm!

Notes

• Baked cookies will stay good for 2-3 days and can be warmed up in the microwave for 30 seconds.