NYC Cookies

These are my all time favourite cookies. I love chunky, soft cookies with loads of chocolate chips as opposed to a crunchy biscuit type cookie and these are it. They remind me of my favourite cookies in Toronto from a little bakery called Le Gourmand (Spadina & Richmond) or the infamous Levain cookies in New York city. If you are a cookie lover and a chocoholic then these cookies will be right up your street.

The quantities I’ve used here can be doubled (which is what I generally do). I always have a stash of these dough balls in the freezer and when I want a cookie or have people coming over, all I need to do is bake them in the oven and they will be fresh every time. It’s just as easy to make double and do this so you will never be without.

Ingredients

Makes 9 cookies | 414 calories per cookie

• 150g butter

• 75g light brown sugar

• 75g caster sugar

• 1 egg

• 300g self raising flour

• 1/2 tsp baking powder

• 250g chocolate chips (I use a mix of dark, milk & white)

Method

1. Cream butter and sugars until smooth using an electric mixer (best when butter is at room temperature)

2. Add egg.

3. Add flour and baking powder until dough consistency formed.

4. Finally add chocolate chips.

5. Weigh your dough into balls of roughly 85-100g each.

6. Put the balls into freezer bags or a very cold fridge for at least an hour (If you are doubling the recipe to have a stash for the freezer you leave the balls in the freezer until you want to use them).

7. Preheat the oven to 180. When you are ready to bake take as many balls out of the freezer as you wish and place on a lined baking tray with baking paper. These cookies do spread out quite a bit so don’t put any more than 5 cookies on each tray.

8. Bake for 12-14 minutes or until a nice golden colour outside. Leave them for at least 30mins on the tray before eating once out of the oven as the cookies are still cooking once cooling (this is the key step to a fudgy & moist cookie).