Headnote
These New York–style cookies are oversized, irresistibly chunky, and packed with mix-ins. Think plump chocolate chunks, nuts. Soft and buttery in the center with crisp, golden edges, they’re perfect for dunking in milk or enjoying alongside coffee on the go.
Ingredients
- 225 g unsalted butter, softened
- 200 g light brown sugar (about 1 cup, packed)
- 50 g granulated sugar (¼ cup)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 300 g plain (all-purpose) flour (about 2¼ cups)
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 200 g dark chocolate chunks or coarsely chopped chocolate (about 1 heaped cup)
- 100 g chopped walnuts or pecans (optional)
Method
- Cream the Butter & Sugars:
- In a large bowl or stand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until pale and fluffy.
- Add Eggs & Vanilla:
- Beat in eggs one at a time, scraping down the bowl after each.
- Stir in vanilla extract until fully incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking powder, baking soda.
- Make the Dough:
- With the mixer on low, gradually add the dry ingredients to the butter mixture until just combined—be careful not to overmix.
- Fold in chocolate chunks and nuts (if using) with a spatula.
- Chill the Dough:
- Scoop dough into large balls (about 100 g) and place on a tray.
- Refrigerate for at least 1 hour (up to overnight) to prevent excessive spreading and to develop flavour.
- Preheat & Prepare:
- Preheat oven to 190°C/180°C fan
- Line baking sheets with parchment paper.
- Shape & Bake:
- Position chilled dough balls on the sheet, leaving at least 5 cm (2″) between them.
- Gently press a few extra chocolate chunks onto the tops for a dramatic finish.
- Bake for 12–14 minutes, until edges are golden but centers still look slightly underbaked.
- Finish & Cool:
- Remove from oven.
- Let cookies rest on the sheet for 5 minutes to finish setting, then transfer to a wire rack.
Tips & Variations
- Extra Chunky: Use a combination of chocolate chips, chopped bars, and even toffee bits for texture contrast.
- Chewy Center: For an ultra-chewy interior, underbake by 1–2 minutes; the residual heat will continue to set them as they cool.
- Flavor Twists: Swap half the vanilla for almond extract, fold in dried cherries or cranberries, or add a swirl of peanut butter at step 4.
- Make-Ahead: The cookie dough can be frozen at the shaping stage—bake straight from frozen, adding 1–2 minutes to the bake time.