NYC Style Cookies

Ingredients:

• 125g Unsalted Butter

• 100g Light Soft Brown Sugar

• 75g White Granulated Sugar

• 1 Medium Egg

• 1 tsp Vanilla

• 275g Plain Flour

• 1 tbsp Cornflour

• 1 1/2 tsp Baking Powder

• 1/2 tsp Bi Carbonate of Soda

• 1/2 tsp Sea Salt (fine)

• 300g Chocolate Chips (Milk/Dark)

Basic Cost to make: Approx £5.25
Makes 8@120g, 12@80g or 16@ 60g

Equipment:

• Stand mixer with beater attachment or a hand whisk and bowl

• Scales

• Lined Baking trays

• Measuring spoons

• Tray or tub to place dough balls into fridge or freezer

• Cooling Rack

Method:

• Cream together the butter and sugars until light and fluffy

• Add egg and vanilla and beat again.

• Add flour, cornflour, baking powder, Bi-Carb and salt and mix until a soft cookie dough forms

• Mix in the chocoloate chips (and/or any other additions) until well distributed.

• Weigh your cookies into dough balls (just roughly press together into a ball shape)

  • Large - 8 cookies @ approx 120g each

  • Medium - 12 cookies @ approx 80g each

  • Small - 16 cookies @ approx 60g each

• Place into tubs or on a tray and place in the fridge for about an hour or the freezer for at least 30 mins.

• Whilst dough is chilling preheat oven to 180C (Fan)

• Take cookies from fridge/freezer and place on lined cookie sheet with space inbetween to allow spreading. You do not need to flatten the cookies unless you want to.

• Bake the cookies

  • Large - 12-14 mins

  • Medium - 10-12 mins

  • Small - 9-10mins

• Once baked leave to cool on the tray

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Notes:

• Store in an airtight tin for several days.

• Raw cookie dough can be frozen and baked straight from the freezer - add 1-2 mins to baking time

• You can use cut up chocolate bars instead of chocolate chips

• Sugars can be substituted for each other if you do not have enough.

LINK TO ORIGINAL RECIPE - https://www.janespatisserie.com/2020/04/25/nyc-chocolate-chip-cookies/

Variations: