In the deep dark lockdown of May 2020, Oh My Cakery and I decided to do a live bake-along on Instagram Live to give people something other than their daily walks to look forward to. Kirsty suggested NYC style cookies, a ‘breed’ of cookie that is notoriously indulgent, packed with filling and sensationally gooey. We hosted the IG Live on a Tuesday evening and were joined by about 30 people. What ensued what nothing short of a cooking revolution. For the next few months, it felt like EVERYONE was making them! Both Kirsty and I were waking up to numerous tags and messages on Instagram of cookies. It ALMOST got a bit much…
Fast forward almost 18 months, and we still get the odd cookie tag or a message asking for the recipe. I know that for some of the people that joined the bake-along, this NYC style cookie recipe has become a staple. The original Instagram photo I posted the day after the live is so far back now that I thought I’d give it a permanent, easier to find space on my blog. So if you want to make the ultimate cookies that will make you go ‘phwoar’, keep reading.
NYC style cookie recipe
The reason I love this recipe so much is that you freeze the cookie dough before you bake, which yes, means that you have a constant cookie supply in your freezer and you will ALWAYS have access to freshly baked, gooey, NYC style cookies. Cookies on tap? You’re welcome.
Filling wise, chocolate chips work incredibly well. For this set of cookies, I opted for white and dark chocolate chips. The sprinkles add an extra element of pretty. If you want more texture, chop up chocolate or add something like mini eggs or smarties. You can literally go wild with fillings because the base is plain.
This recipe makes 6 – 10 cookies depending on the size. I tend to aim for 10 smaller cookies because we have them for dessert or an afternoon snack.
Ingredients
For 6 – 10 cookies
- 250g plain flour
- 170g soft light brown sugar
- 50g caster sugar
- 110g block butter at room temperature
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp vanilla extract
- 100g chocolate chips
- As many rainbow sprinkles as you want
How to make NYC style cookies
1. Preheat your oven to 200C (skip this step if you are going to bake them another day)
2. Soften the butter by smushing it (technical term) with a wooden spoon or hand mixer to soften it a bit more, then add the brown and caster sugar and mix together until combined into a brown paste.
2. Add the flour, baking powder and salt and combine until it resembles a sand-like texture. I don’t have a hand mixer, so I use a wooden spoon which does take a fair bit of time but it works. I press the lumps of butter against the side of the bowl to break them up.
3. Stir in your chocolate chips and rainbow sprinkles. If it doesn’t look like enough, PLEASE add more, we don’t want any regrets.
4. Add the egg and vanilla extract and combine until there’s no sandiness left. You’ll be left with a mixture that doesn’t look wet, but if you squish it, it should stick together. If it’s still too sandy, you might need to add the teeniest splash of milk to combine it, but don’t make it too wet.
5. Roll the dough into balls. I’d recommend weighing the balls to make sure they are equal sizes. For large cookies, 130g is a good weight. For medium, snack-sized cookies, 80g is perfect (which is what I go for!) Put them on a plate or baking tray and freeze for at least 20 minutes. You can leave the frozen cookie dough balls in the freezer until you need them.
6. Pop the frozen cookie dough on a baking tray, leaving space for them to spread. They will need at least 12 – 15 minutes (I find 15 minutes is optimum the more frozen they are) They are baked when they’ve flattened slightly and are slightly browned on top with a crust. DO NOT touch them straight away, they are like lava!!!!!!
7. Leave to cool slightly (I know it’s hard) and then enjoy your gooey, fudgy NYC style cookies!
Easy peasy right?
Dan and I LOVE these cookies. They are so easy to make and the fact you can just whip them out of the freezer and have freshly baked, gooey cookies 15 minutes later is so ideal. Let’s face it, cookies are always best when they are slightly warm. These bad boys are epic served with vanilla ice cream.
I can’t take all the credit for this recipe though, so please extend a big thank you to Kirsty from Oh My Cakery for allowing me to post this recipe and bringing it into our lives. I hope it continues to bring you all joy for months to come and you continue to fill up our Instagram DMs!
Don’t forget tag us in your creations on Instagram – @oh.my,cakery and @sophie_etc.
About Oh My Cakery
Oh My Cakery is a Milton Keynes-based cakery offering portable treats and bespoke cakes with a bit of attitude. You’ve heard of slutty brownies, but to be honest, the cakes that Kirsty makes are all completely slutty (and has been described as rude, political, offensive and vulgar)
Follow @oh.my.cakery on Instagram for behind the scenes realness and to find out where the Cake Trailer will be next! To shop, head to ohmycakery.co.uk.
Have you made these NYC style cookies yet?
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