Chunky New York Easter chocolate chip cookies
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
12 mins
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Servings
10
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Course
Baked Goods
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Cuisine
American
Chunky New York Easter chocolate chip cookies
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Thick and chunky New York City bakery-style chocolate chip cookies with mini Easter eggs.
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Ingredients
- 175 brown sugar light brown or half white sugar and half muscovado, grams quantity
- 125 butter salted, at room temperature, grams quantity
- 1 egg large free-range
- 2 tsp vanilla extract
- 1 1/2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 300 cake flour or all purpose, gram amount unspecified
- 100 dark chocolate or use good quality choc chips, good quality 70%, chopped into small chunks, grams quantity
- 80 milk chocolate I used Cadbury’s milk chocolate, cut into small chunks, grams quantity
- 160 Cadbury Mini Eggs broken into halves or quarters, grams quantity
- mini eggs aprox.20, a handful, cut in half to press into finished cookie
- sea salt optional, flakes, a sprinkle
Instructions
- Preheat the oven to 200C/400F and line two large cookie sheets with nonstick baking paper.
- Using a stand mixer with the paddle (and scraper) attachment, beat the sugar and butter until light and fluffy. About 4 minutes. Scrape the bowl a few times if necessary.
- Add the egg, vanilla, baking powder, bicarb and salt and continue to beat until well incorporates.
- Add the flour to the bowl in one go and mix briefly until combined. Do not over mix here.
- Add all the chocolate (or chocolate chips) and mix briefly until well incorporated. It will still be a bit crumbly, but you shouldn’t see any flour and the chocolate will be well distributed in the dough.
- Scrape down the bowl with a spatula and incorporate in the dough.
- Weigh out approximately 85-90gms of dough in a loose ball, and roughly roll with your hands. You don’t need to compact the dough too much.
- Place 5 cookie balls on a tray spaced out. Flatten them down a bit to increase the surface area and press additional few halved mini eggs with the domes facing up into the surface
Notes
- The cookie dough can be made in advance and frozen. Just thaw a bit before baking or bake a little longer.
- Double the amount of dough per cookie to make huge cookies..
- These cookies are best eaten on the day they are baked and can be frozen once baked too.
- You can heat them in the microwave for a few seconds to revive them or pop them into the oven or air fryer for a few minutes.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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