NYC Chocolate Chunk Cookies

Method

Ingredients

Wet Ingredients

• 225 g unsalted butter, cold and cubed
• 180 g dark brown sugar
• 50 g caster sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract

Dry Ingredients

• 390 g self-raising flour
• 20 g cornflour
• ½ tsp bicarbonate of soda
• ¾ tsp fine salt

Chocolate

• 300 g chocolate chunks (I like using 200 g dark chocolate and 100 g milk chocolate for the perfect balance.)

Method

1. Cream the butter and sugars

Beat the cold cubed butter with the dark brown sugar and caster sugar for 2–3 minutes, until smooth and creamy. It doesn’t need to become light and fluffy.

2. Add the egg

Mix in the whole egg, egg yolk, and vanilla extract until just combined.

3. Combine the dry ingredients

In a separate bowl, whisk together the self-raising flour, cornflour, bicarbonate of soda, and salt.

4. Make the dough

Add the dry ingredients to the wet mixture and mix until no dry flour remains. Be careful not to overmix.

5. Add the chocolate

Fold in the chocolate chunks until evenly distributed throughout the dough. Reserve a small handful of chocolate chunks to press into the tops of the cookies before baking.

6. Shape the cookies

Divide the dough into 8–10 large portions (around 110–120 g each). Roll each portion into a tall cookie dough ball rather than flattening them. Press the reserved chocolate chunks into the tops of each cookie.

7. Chill the dough

Cover and refrigerate the shaped cookie dough for at least 12 hours, preferably 24 hours. This helps develop a deeper flavour and creates a thicker, bakery-style texture.

8. Bake

Bake the cookies straight from the fridge: 190°C fan / 210°C conventional, 13–16 minutes. The edges should be golden while the centres still look slightly soft and underbaked.

9. Cool

Leave the cookies on the baking tray for 20 minutes before transferring them to a wire rack. They will continue to set as they cool while keeping their soft, gooey centre.

Tips

• Use cold butter to help create thicker cookies.
• Chilling the dough overnight gives the cookies a deeper flavour and better texture.
• Avoid overbaking — the cookies will continue cooking as they cool.
• Add a sprinkle of flaky sea salt after baking for the perfect sweet and salty finish.