Category: 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.

Ingredients

1 large egg

250g white/brown sugar (mixture if possible)

240g peanut butter

1 tsp baking soda

100g dark chocolate (roughly chopped)

Utensils

Large mixing bowl

Wooden spoon or electric mixer

Baking sheet

Parchment paper

Cooling rack

Spatula

Measuring spoons

Method

1. Preheat the Oven: Preheat your oven to 180°C (350°F). Line your baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Prepare Your Ingredients:
   1. Crack the egg into a small bowl and whisk it lightly with a fork.
   2. Measure out your sugar. If you’re using a mix of white and brown, aim for half and half (125g of each) for a balanced sweetness and texture.
   3. Have your peanut butter ready, ensuring it’s at room temperature for easier mixing.
   4. Roughly chop your dark chocolate into small chunks, so they distribute evenly through the cookies.
3. Mix the Wet Ingredients: In a large mixing bowl, combine the peanut butter, egg, and sugar. If you’re using an electric mixer, set it to a medium speed. Mix until the ingredients are well incorporated, and the mixture becomes smooth and slightly fluffy (about 2-3 minutes).
4. Add the Baking Soda: Sprinkle the baking soda evenly over the peanut butter mixture. Mix it in well to ensure an even distribution throughout the dough. The baking soda helps the cookies rise and ensures they have a tender texture.
5. Fold in the Chocolate: Gently fold in the chopped dark chocolate using a spatula. Make sure the chocolate is distributed evenly throughout the dough for a balanced chocolate-to-cookie ratio in every bite.
6. Shape the Cookies: Using your hands or a spoon, scoop out small portions of dough (about the size of a tablespoon). Roll each portion into a ball and place it on the prepared baking sheet. Space the cookies about 2 inches apart, as they will spread slightly during baking.
7. Flatten the Cookies: Use a fork to gently press down on each cookie ball, creating a crosshatch pattern on top. This helps flatten the cookies and gives them that classic peanut butter cookie look. If the dough sticks to the fork, dip the fork in a little sugar between presses.
8. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. Keep an eye on them, as they should be golden brown around the edges but still slightly soft in the center. They’ll firm up as they cool.
9. Cool the Cookies: Once baked, remove the cookies from the oven. Let them rest on the baking sheet for about 5 minutes to set before transferring them to a cooling rack using a spatula. Allow them to cool completely (if you can wait that long!).
10. Serve: These peanut butter cookies are best enjoyed once cooled, when the chocolate is still slightly melty. Store any leftovers in an airtight container to keep them fresh for up to 5 days.