New York–Style Chocolate Cookies
New York–Style Chocolate Cookies
Ingredients
Wet Ingredients
- 130 g butter, soft, room temperature
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 2 drops vanilla essence
Vegan Egg
- 1/4 cup warm water
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Dry Ingredients
- 250 g all-purpose flour
Add-ins
- 100 g dark chocolate
- 100 g milk chocolate
Instructions
- 1
Take 130 g of soft, room-temperature butter in a bowl. Add 2 drops of vanilla essence. Whisk using a cake mixer or hand whisk until smooth and creamy.
⏱️ 5 min
- 2
Add 1/4 cup of white sugar and 3/4 cup of brown sugar to the butter mixture. Whisk again until the mixture turns light, creamy, and airy.
⏱️ 5 min
- 3
In a separate bowl, take 1/4 cup of warm water. Add 3/4 teaspoon of baking soda and 1/4 teaspoon of baking powder to it and mix well until dissolved.
⏱️ 2 min
- 4
Add the prepared vegan egg mixture to the butter–sugar mixture. Mix until everything is well combined.
⏱️ 3 min
- 5
Sift 250 g of all-purpose flour directly into the bowl with the wet ingredients. Gently mix just until a dough forms. Do not overmix.
⏱️ 5 min
- 6
Fold in 100 g of dark chocolate and 100 g of milk chocolate evenly into the dough.
⏱️ 5 min
- 7
Cover the dough and refrigerate for a minimum of 1–2 hours. For best results, chill for 24 hours to develop a deeper flavor and more authentic New York–style texture.
⏱️ 120 min
- 8
Preheat the oven to 180°C. Scoop or shape cookies from the chilled dough. You can press an additional chocolate piece on top before baking for extra melted chocolate goodness.
⏱️ 5 min•🌡️ 180
- 9
Bake for 12-15 minutes, until the edges are set and the center is soft.
⏱️ 15 min•🌡️ 180
- 10
After baking, let the cookies cool for 15 minutes to allow them to set, as they continue cooking even after being removed from the oven.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
New York–Style Chocolate Cookies
Wet Ingredients
- 130 g butter, soft, room temperature
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 2 drops vanilla essence
Vegan Egg
- 1/4 cup warm water
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
Dry Ingredients
- 250 g all-purpose flour
Add-ins
- 100 g dark chocolate
- 100 g milk chocolate
Instructions
- 1
Take 130 g of soft, room-temperature butter in a bowl. Add 2 drops of vanilla essence. Whisk using a cake mixer or hand whisk until smooth and creamy.
⏱️ 5 min - 2
Add 1/4 cup of white sugar and 3/4 cup of brown sugar to the butter mixture. Whisk again until the mixture turns light, creamy, and airy.
⏱️ 5 min - 3
In a separate bowl, take 1/4 cup of warm water. Add 3/4 teaspoon of baking soda and 1/4 teaspoon of baking powder to it and mix well until dissolved.
⏱️ 2 min - 4
Add the prepared vegan egg mixture to the butter–sugar mixture. Mix until everything is well combined.
⏱️ 3 min - 5
Sift 250 g of all-purpose flour directly into the bowl with the wet ingredients. Gently mix just until a dough forms. Do not overmix.
⏱️ 5 min - 6
Fold in 100 g of dark chocolate and 100 g of milk chocolate evenly into the dough.
⏱️ 5 min - 7
Cover the dough and refrigerate for a minimum of 1–2 hours. For best results, chill for 24 hours to develop a deeper flavor and more authentic New York–style texture.
⏱️ 120 min - 8
Preheat the oven to 180°C. Scoop or shape cookies from the chilled dough. You can press an additional chocolate piece on top before baking for extra melted chocolate goodness.
⏱️ 5 min•🌡️ 180 - 9
Bake for 12-15 minutes, until the edges are set and the center is soft.
⏱️ 15 min•🌡️ 180 - 10
After baking, let the cookies cool for 15 minutes to allow them to set, as they continue cooking even after being removed from the oven.
⏱️ 15 min