Triple Chocolate NYC Cookies Recipe
Description
These Triple Chocolate NYC cookies feature a crispy exterior and a thick, gooey interior, packed with rich chocolate flavor. Made with a blend of flours and cocoa powder for the perfect texture. They are easy to prepare and ideal for freezing ahead of time. Perfect for a sweet treat or dessert.
Ingredients
- 230 g unsalted butter cold, cubed
- 160 g caster sugar
- 160 g soft light brown sugar
- 450 g chocolate chopped, any variety
- 230 g self-raising flour
- 200 g plain flour
- 70 g cocoa powder
- 1 tsp salt
- 1 tbsp baking powder
- ¼ tsp baking soda
- 2 eggs eggs plus 1 egg yolk
Instructions
- Start by beating the cold butter on medium for 30 seconds to break it up; do not cream it.
- Add in the sugars and beat again to combine with the butter, forming little nuggets.
- Mix in the chopped chocolate until evenly distributed.
- Pour in all sifted dry ingredients and mix until a dry, bread crumb consistency forms.
- In a separate bowl, whisk the eggs and egg yolk with a fork, then add to the batter and beat until just combined.
- Divide the dough into about 13 squished, uneven balls, each approximately 125g in size.
- Cover the dough balls with plastic wrap and freeze for at least 90 minutes, preferably overnight.
- Place the frozen dough balls directly onto a baking tray and bake at 180°C (fan) for 18 minutes.
- Allow cookies to cool for at least 10 minutes on the tray before removing.
Notes
- Freeze dough overnight for the best texture and easier handling.
- Use any variety of chopped chocolate, such as dark, milk, or a mix.