Chunky NYC-Style Cookies

These chunky NYC-style cookies are thick, gooey, and loaded with chocolate. With a crisp exterior and a soft, melty centre, these cookies are everything a cookie lover dreams of. They’re packed with chocolate chunks, and you can customise them further by adding nuts if you like. Perfect for when you want a bakery-quality cookie at home!

Ingredients

190g butter (softened)

260g sugar (a mix of white and brown)

2 small eggs

1 tbsp vanilla extract

450g plain flour

2 tsp baking powder (about 8g)

1/2 tsp bicarbonate of soda (about 3g)

200g (or more!) chocolate chunks (dark, milk, white, or a mix)

Optional: 100g chopped nuts (peanuts, pecans, walnuts, or hazelnuts)

Step-by-step instructions

1. Cream the Butter and Sugars:
   1. In a large bowl, cream together the 190g softened butter and 260g sugar (a mix of white and brown) until light and fluffy. This can take about 3-5 minutes using an electric mixer. The combination of white and brown sugar gives these cookies their chewy texture and golden colour.
2. Add the Eggs and Vanilla:
   1. Beat in the 2 small eggs one at a time, ensuring each is fully incorporated before adding the next.
   2. Mix in the 1 tbsp vanilla extract until well combined.
3. Mix the Dry Ingredients:
   1. In a separate bowl, whisk together 450g plain flour, 2 tsp baking powder (8g), and 1/2 tsp bicarbonate of soda (3g).
   2. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix, as this can make the cookies tough.
4. Add the Chocolate (and Nuts, if using):
   1. Fold in at least 200g of chocolate chunks. You can use dark, milk, or a combination, and if you love chocolate, feel free to add more! The chocolate chunks will give you those signature gooey pockets of melted chocolate.
   2. If you’re using nuts, fold in 100g of chopped nuts at this point. Pecans, walnuts, or hazelnuts work particularly well.
5. Chill the Dough:
   1. For the best results, chill the dough for at least 30 minutes in the fridge. This helps the cookies hold their shape and develop a richer flavour. If you have the time, chilling for a few hours or overnight is even better.
6. Preheat the Oven:
   1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
7. Shape the Cookies:
   1. Scoop large balls of dough (about 80-100g each to get that classic NYC chunkiness) and place them on the prepared baking tray. Leave enough space between each cookie, as they will spread slightly during baking.
8. Bake the Cookies:
   1. Bake the cookies for 12-15 minutes. You want them to be golden brown around the edges but still slightly undercooked in the centre. They will continue to cook as they cool, leaving you with a soft, gooey middle.
9. Cool and Serve:
   1. Let the cookies cool on the baking tray for about 10 minutes before transferring them to a wire rack to cool completely.
   2. These cookies are best enjoyed warm when the chocolate is still gooey, but they’ll keep in an airtight container for several days.

Tips!

For extra gooey cookies, press a few extra chocolate chunks into the top of the cookie dough balls just before baking. If you love a salty-sweet contrast, sprinkle a little flakey sea salt (just a tiny amount) on top right before they go into the oven.