NY Style Chocolate Chip Cookies
These NY Style Chocolate Chip Cookies are thick, chewy, and loaded with chocolate chips. They are perfect for satisfying your cookie cravings. The recipe includes a chilling step to ensure the cookies bake to perfection. Whether you slightly press them down or not, they turn out amazing every time. Enjoy...
Ingredients
Unsalted butter, softened200g
brown sugar180g
white sugar80g
egg egg1
self rising flour *Tip 2250g- all purpose flour200g
baking powder1tsp
salt1pinch
Chocolate chips200g
Nutrition (per serving)
Calories
896.7kcal (44.83%)
Protein
8.6g (17.2%)
Carbs
109.1g (39.66%)
Sugars
61.5g (100%)
Healthy Fat
15.6g
Unhealthy Fat
29.4g
% Daily Value based on a 2000 calorie diet
How to make NY Style Chocolate Chip Cookies
- Step 1
Cream together softened butter, brown sugar, and white sugar. Add the egg and combine.
- Step 2
In a separate bowl, combine self-rising flour, all-purpose flour, baking powder, and salt.
- Step 3
Mix the dry ingredients into the wet ingredients just until the mixture is combined.
- Step 4
Stir in the chocolate chips.
- Step 5
Form 12 cookie dough balls (75g per cookie) and place them in the fridge for 3 hours to chill (or 30 minutes in the freezer). You can slightly press them down before chilling as they will not spread much during baking.
- Step 6
Preheat the oven to 400°F. Bake the cookies for 9-12 minutes until golden.
- Step 7
Let the cookies rest on the tray for at least 10 minutes after baking to set. Enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
896.7kcal (44.83%)
Protein
8.6g (17.2%)
Carbs
109.1g (39.66%)
Sugars
61.5g (100%)
Healthy Fat
15.6g
Unhealthy Fat
29.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Chilling the dough is essential for achieving the perfect texture and flavor. Don't skip this step!
If you prefer a gluten-free version, substitute the self-rising flour with a gluten-free self-rising flour mix.
For 250g of gluten-free self rising flour, combine 1 cup of gluten-free all purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp salt. Use this mixture in place of the 250g of self rising flour required in the recipe. Do not forget to add the 200g of gluten-free all purpose flour in addition to the gluten-free self rising flour.
For a slightly different texture, try pressing the cookie dough balls down before chilling.
FAQS
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but reduce the pinch of salt in the recipe to balance the flavors.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.
What type of chocolate chips work best?
Semi-sweet chocolate chips are recommended, but you can use milk or dark chocolate chips based on your preference.
Can I make smaller cookies?
Yes, you can make smaller cookies by dividing the dough into smaller portions. Adjust the baking time accordingly.
Why do the cookies need to rest on the tray after baking?
Allowing the cookies to rest on the tray helps them set and prevents them from breaking apart when moved.
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