Chunky NYC Cookies

These cookies are so scrumdiliumptious, it's dangerous to have them around the house! They are super versatile, you can change up the mix-ins to suit whatever you like, I decided to make these fun Birthday-style ones with caramilk chocolate chips but will write some other options/ideas in the recipe. NOTE: These cookies need to chill in the freezer for minimum 1 hour before baking, so they don't spread too much in the oven, so they're not your last minute, need-a-cookie-now scenario but I have plenty other options for that in the cookie section of my site. Enjoy!


Makes 12

100g cold butter, chopped into cubes

120g caster sugar

150g chocolate chips or chunks of your choice

1/4 cup sprinkles or swap for chopped nuts or omit

200g plain flour

1 tsp baking powder

1/2 tsp salt

1 egg

This recipe works best in a stand mixer, but if you don't have one, you can use electric beaters or a wooden spoon, you will just need to be careful not to over-mix.

Chop cold butter into cubes and place in a large bowl or bowl of your stand mixer along with sugar. Beat on medium speed for about 1 minute, you are looking for a chunky crumble-like consistency, it's very important not to cream the butter otherwise you won't get the chunky texture we're after.

Add in your chocolate chips and sprinkles and quickly beat again to combine.

Add in flour, baking powder and salt and quickly beat again to combine, again be careful not to mix too much!

Finally, add the egg and briefly mix to form a dough. Divide the dough into 12, each cookie should weigh about 60-70g if you'd like to use a scale. Roughly shape into a ball, but don't roll them with your warm hands, we want to maintain our rough texture here.

Place into a container and put in the freezer for 1 hour or overnight.

When ready to bake, preheat oven to 180˚C and line an oven tray with baking paper. Place the oven tray in the oven to preheat as well. When oven is up to temperature, place cookie balls onto tray and bake for 14-16 minutes, until slightly golden on top.

Allow to cool for 10 minutes and enjoy!