# New York Cookies

Here is the recipe for Cupcake Jemma's famous New York Cookies.

- Servings: 12 servings
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 230 g cold butter
- 160 g caster sugar
- 160 g soft light brown sugar
- 200 g self-raising flour
- 300 g plain flour
- 0.25 tsp salt
- 0.25 tsp bicarbonate of soda
- 2 tsp baking powder
- 400 g milk chocolate
- 100 g walnuts
- 2 large eggs

## Instructions

1. Put a tray of walnuts in the oven for about 5 minutes to remove the bitter taste.
2. Place the roasted walnuts in a tea towel and rub them together to remove the skins.
3. Add 230g of cold butter to the mixer bowl.
4. Mix the butter for about 30 seconds until it breaks up a little but is not super creamed.
5. Add 160g of caster sugar and 160g of soft light brown sugar to the butter in the mixer bowl.
6. Mix for 30 to 45 seconds until the sugar and butter form small nuggets.
7. Add 100g of skinned walnuts and 400g of milk chocolate chips to the butter and sugar mixture.
8. Mix the ingredients until just combined, being careful not to whip anything.
9. Add 200g of self-raising flour, 300g of plain flour, 0.25 tsp of salt, 0.25 tsp of bicarbonate of soda, and 2 tsp of baking powder to the mixture.
10. Mix the dry ingredients into the dough until just combined, ensuring not to overmix.
11. Add 2 whisked large eggs to the dough.
12. Mix the dough until it comes together as one big dough, cleaning the sides of the bowl.
13. Weigh out individual portions of cookie dough to 125g each for even-sized cookies.
14. Push the dough together gently, but do not roll it into a ball, maintaining the chunky shape.
15. Wrap the cookie dough balls in cling film and place them in the freezer for about 90 minutes to firm up.
16. Preheat the oven to 180°C with a fan, and place a baking sheet inside to heat up.
17. Carefully remove the hot baking sheet from the oven.
18. Place six frozen cookie dough balls onto the hot baking sheet, ensuring they are well-spaced to prevent sticking during baking.
19. Bake the cookies for 17 minutes until the outside is golden and crispy, and the inside is gooey.
20. Let the cookies cool down for about 5 minutes after baking to allow them to set slightly while remaining warm.
21. Break open a cookie to check its gooey texture and melted chocolate chips inside, confirming it's perfectly half-baked.

## Equipment

- mixer
- baking tray
- oven mitts
- weighing scale

## Tips

- Remove the bitter skin of the walnuts by roasting them in the oven for 5 minutes and rubbing the nuts with a tea towel.
- Use cold butter to get the desired cookie texture.
- Do not overmix the butter and sugar, or overbeat the eggs.
- Bake the cookies from frozen for the best results.
- Use a hot baking sheet for nice and crispy cookies.

## Source

- Original video: https://www.youtube.com/watch?v=P1gqm9CG8sw&list=PLdMhfauwzukUwaNEBxGys6lkVkRMWoSEX&index=1&pp=iAQB
- Recipe page: https://www.cliprecipe.com/recipe/be7a5b59-a7ed-459b-8152-8034827aa2a5
- Extracted: 2025-07-31

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt