cookiesbakingchocolatebakery-style

New York Bakehouse Chocolate Chip Cookies

Name: New York Bakehouse Chocolate Chip Cookies
Prep time: 110 min
Cook time: 12 min
Total time: 122 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 230 g unsalted butter, softened to room temperature; 130 g brown sugar; 100 g white sugar; 0.5 tsp vanilla powder; 2 large eggs; 350 g all-purpose flour; 30 g cornstarch; 1 tsp baking powder; 1 tsp baking soda; 1 generous pinch of salt; 90 g toasted almonds, roughly chopped; 90 g toasted hazelnuts, roughly chopped; 150 g milk chocolate chips

My boyfriend and I are serious cookie people — and after a lot of testing, this is the one. Thick bakery-style cookies with toasted almonds, hazelnuts and milk chocolate chips. Crispy on the outside, impossibly gooey in the centre. Everyone who's tried them has asked for the recipe.

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Prep

110 min

Cook

12 min

Total

122 min

Servings

Difficulty:medium

Ingredients

Servings:8

230 g unsalted butter, softened to room temperature
130 g brown sugar
100 g white sugar
½ tsp vanilla powder
2 large eggs
350 g all-purpose flour
30 g cornstarch
1 tsp baking powder
1 tsp baking soda
1 generous pinch of salt
90 g toasted almonds, roughly chopped
90 g toasted hazelnuts, roughly chopped
150 g milk chocolate chips

Method

Gluten-free option ↓

1
Preheat the oven to 210°C (410°F).
2
Cream together the softened butter, both sugars and vanilla powder until light and fluffy.
3
Add the eggs and mix until smooth and fully combined.
4
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt. Gradually add to the butter mixture and mix until just combined — don't overmix.
5
Fold in the chopped almonds, hazelnuts and chocolate chips.
6
Refrigerate the dough for 30 minutes.
7
Divide into 8–10 equal portions and shape each into a compact ball.
8
Place the shaped dough in the freezer for at least 1 hour.
9
Arrange the frozen portions on a parchment-lined baking tray, leaving plenty of space between them.
10
Bake for 9–12 minutes. The edges should be golden brown while the centre still looks slightly underdone — they firm up as they cool. **Tip:** the moment they come out of the oven, press 2–3 squares of chocolate on top of each cookie. The heat melts them into a glossy layer. Game changer.

Gluten-free swap

Replace the flour with 320g GF flour and increase cornstarch to 40g. Refrigerate the dough for at least 1 hour (overnight if possible) and freeze the shaped balls for 30–60 min before baking. Bake at 200°C instead of 210°C and check at 10 minutes. For an even gooier centre, add an extra egg yolk.

Nutrition per serving

650kcal

Calories

10g

Protein

70g

Carbs

38g

Fat

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