Triple Chocolate NYC Cookies
Directions
- 1Add 125 grams of butter, 100 grams of light brown sugar, and 75 grams of granulated sugar to a bowl.
- 2Whisk these together until they're fully combined.
- 3Add one egg and one teaspoon of vanilla extract.
- 4Whisk again until combined.
- 5Add 250 grams of plain flour, 35 grams of cocoa powder, 1 and 1/2 teaspoons of baking powder, half a teaspoon of bicarb, and half a teaspoon of salt to the bowl.
- 6Fold the mixture together, then use your hands to mix it as it's quite a firm mixture.
- 7Add 100 grams of dark chocolate chips, 100 grams of milk chocolate chips, and 100 grams of white chocolate chips to the bowl.
- 8Combine the chocolate chips until they're fully integrated throughout the dough.
- 9Weigh your cookie dough at 80 grams each to get even balls.
- 10Pop the weighed cookie dough balls into the freezer for 30 minutes (or fridge for an hour if no freezer is available). Place them on a sheet of baking paper to prevent sticking.
- 11Whilst the dough is in the freezer, preheat your oven to 180 degrees Celsius for about 10 minutes.
- 12Bake the cookies for 10 to 12 minutes at 180 degrees Celsius.
- 13Leave them in the oven for 3 to 4 minutes extra with the oven turned off to get cracks on top.
- 14Let them cool for 30 minutes before eating.
Ingredients
- 125 grams butter
- 100 grams light brown sugar
- 75 grams granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 250 grams plain flour
- 35 grams cocoa powder
- 1.5 tsp baking powder
- 0.5 tsp bicarb
- 0.5 tsp salt
- 100 grams dark chocolate chips
- 100 grams milk chocolate chips
- 100 grams white chocolate chips
Equipment
bowlwhiskbaking paperoven
Tips
- Use hands to mix the firm dough.
- Freeze dough for 30 minutes or refrigerate for an hour to prevent sticking.
- Leave cookies in the turned-off oven for 3-4 minutes extra to get cracks on top.
- Cool cookies for 30 minutes before eating as they will be very soft when they come out.
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