NYC Style Thick Chocolate Chip Cookies
Serves 1
Directions
- 1Place butter on a wooden board and cut into cubes.
- 2Place butter on a wooden board and cut into cubes.
- 3Place butter on a wooden board and cut into cubes.
- 4In a large bowl, beat the cold, cubed butter with both sugars until creamy and just combined.
- 5In a large bowl, beat the cold, cubed butter with both sugars until creamy and just combined.
- 6In a large bowl, beat the cold, cubed butter with both sugars until creamy and just combined.
- 7Add in the egg, egg yolk, and vanilla extract. Mix just until combined.
- 8Add in the egg, egg yolk, and vanilla extract. Mix just until combined.
- 9Add in the egg, egg yolk, and vanilla extract. Mix just until combined.
- 10In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- 11In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- 12In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- 13Add the dry ingredients to the wet mixture and fold until just combined.
- 14Add the dry ingredients to the wet mixture and fold until just combined.
- 15Add the dry ingredients to the wet mixture and fold until just combined.
- 16Fold in chopped chocolate and walnuts evenly.
- 17Fold in chopped chocolate and walnuts evenly.
- 18Fold in chopped chocolate and walnuts evenly.
- 19Divide the dough into portions, shape them into tall mounds, and place on a tray lined with parchment paper.
- 20Divide the dough into portions, shape them into tall mounds, and place on a tray lined with parchment paper.
- 21Divide the dough into portions, shape them into tall mounds, and place on a tray lined with parchment paper.
- 22Freeze for at least 4–6 hours until solid.
- 23Freeze for at least 4–6 hours until solid.
- 24Freeze for at least 4–6 hours until solid.
- 25When ready to bake, preheat your oven to 200°C.
- 26When ready to bake, preheat your oven to 200°C.
- 27When ready to bake, preheat your oven to 200°C.
- 28Place frozen dough balls spaced apart on a lined baking tray and bake for 10–12 minutes, until the edges are golden and the centers still look slightly underbaked.
- 29Place frozen dough balls spaced apart on a lined baking tray and bake for 10–12 minutes, until the edges are golden and the centers still look slightly underbaked.
- 30Place frozen dough balls spaced apart on a lined baking tray and bake for 10–12 minutes, until the edges are golden and the centers still look slightly underbaked.
- 31Let cookies rest on the tray for 5–10 minutes before transferring.
- 32Let cookies rest on the tray for 5–10 minutes before transferring.
- 33Let cookies rest on the tray for 5–10 minutes before transferring.
- 34Serve warm!
- 35Serve warm!
- 36Serve warm!
Ingredients
- 159 g unsalted butter, cold and cubed
- 159 g unsalted butter, cold and cubed
- 159 g unsalted butter, cold and cubed
- 70 g caster sugar
- 70 g caster sugar
- 70 g caster sugar
- 126 g soft brown sugar
- 126 g soft brown sugar
- 126 g soft brown sugar
- 1 large egg
- 1 large egg
- 1 large egg
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
- 2 tsp vanilla extract
- 2 tsp vanilla extract
- 2 tsp vanilla extract
- 225 g all-purpose flour
- 225 g all-purpose flour
- 225 g all-purpose flour
- 3 tbsp cornstarch
- 3 tbsp cornstarch
- 3 tbsp cornstarch
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp baking powder
- 0.5 tsp baking powder
- 1 tsp instant coffee powder
- 1 tsp instant coffee powder
- 1 tsp instant coffee powder
- 0.5 tsp salt
- 0.5 tsp salt
- 0.5 tsp salt
- 200 g chopped dark chocolate
- 200 g chopped dark chocolate
- 200 g chopped dark chocolate
- 60 g chopped walnuts
- 60 g chopped walnuts
- 60 g chopped walnuts
Equipment
wooden boardknifebowlhand mixerspatulabaking trayparchment paper
Tips
- Freeze the dough for at least 4-6 hours or overnight.
- Bake at 200°C for 10-12 minutes until edges are golden and centers are slightly underbaked.
- Reheat in the microwave for 10-15 seconds.