Triple Chocolate NYC Cookies!
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Giant gooey triple chocolate NYC cookies based on the famous cookies from New York City!!
NYC cookies
As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite.
It has been less than two weeks since I posted my NYC chocolate chip cookies.. and all I have been getting are requests for a triple chocolate version…. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!
Triple chocolate NYC cookies
These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much.
So! These are, obviously, based on my NYC chocolate chip cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!
Cocoa powder
When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!
I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world!
You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!
Flour
As with my other recipe, I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven.
If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty!
Cornflour?
In my other cookies, I often recommend using cornflour – which is optional in my NYC chocolate chip cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it!
Sugar
For my cookies, I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg cookie bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to.
Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour!
Chocolate
As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better.
I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!
Other recipes
One thing I feel like I must point out is that I do have my other triple chocolate crinkle cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same.
If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy triple chocolate NYC cookie baking!! X
Triple Chocolate NYC Cookies!
Ingredients
- 125 g unsalted butter
- 100 g light brown sugar
- 75 g white granulated sugar
- 1 medium egg
- 1 tsp vanilla (optional!)
- 250 g plain flour
- 35 g cocoa powder
- 1 + 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 100 g white chocolate chips (or chopped chocolate)
- 100 g milk chocolate chips (or chopped chocolate)
- 100 g dark chocolate chips (or chopped chocolate)
Instructions
- Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
- Add in your egg, and beat again. If using the vanilla, add it in now!
- Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
- Add in your chocolate chips and beat till they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 115-120g each!
- Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
- Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
- Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
- Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
- ENJOY!
Notes
- These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
- You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch!
- If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
- Once baked, these will last for 4-5+ days!
- I use this dark chocolate in my baking!
- I use this milk chocolate in my baking!
- I use this white chocolate in my baking!
- If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
- If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
- If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- You can make them smaller by splitting the mixture into 12, and bake for 9-10 minutes!
ENJOY!
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J x
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One of the best cookies I’ve ever made
Made these several times now since they’re just what you need when you get that chocolate craving. I always try to make them smaller in the hope that it means I’ll eat less at once… it never works 😂
The most delicious and dreamworthy cookies ever! Perfectly crunchy on the outside and gooey in the middle!
Perfect for when you want to make a real treat! If you haven’t tried these yet you have to bake them ASAP!!!
I love all of your recipes that I have baked so far! Your Instagram and website are my go to when it comes to baking!
You can’t go wrong with a Jane’s patisserie recipe!
Hi Jane
Just tried this cookies and they are amazing!!
Was wondering if I could ask the brand and where to buy the baking trays from your NYC cookies youtube video?
Love all your recipes! Thanks!
Hey!! So they’re eaziglide neverstick2 – and I get them from John Lewis! There are cheaper versions like scoville but they’re not nearly as good! x
I made these the other week and they’re perfect! I was wondering if it would work okay to later all the dry ingredients in a mason jar with a tag on to tell people to add the butter and egg to give out as Christmas presents?!
Thank you!
You do risk it not mixing correctly as the stages will be different, but otherwise it’s fine!
I can’t recommend these cookies enough they are just delightful. I made a batch of triple choc and a batch of milk choc at the same time. I then froze half of both batches (in balls) and pop them in the oven every week when in need of a treat. They cook beautifully from frozen. I followed Jane’s advice of taking them out at 12 minutes when they almost seem underdone – this works perfectly every time as they end up somehow cooked but beautifully gooey every time! Thanks for another incredible recipe! X
Hi Jane,
I was wondering when you freeze the cookie dough to bake at another time, whats the maximum period of time you would leave them before using? Also do you need to defrost them in any way when taking them out?
Yes you can! So I would say 48 hours a fridge max, up to 3 months in the freezer! And no just bake from frozen! x
Hi Jane,
I was wondering when you freeze the cookie dough to bake at another time, whats the maximum period of time you would leave them before using? Also do you need to defrost them in any way when taking them out?
Absolutely love these cookies!
For some reason the last few times I’ve made them they’ve had a salty/ sour aftertaste – any tips on how to stop this?
Thanks:)
This can be to do with the raising agents – you need to make sure they are mixed in properly (so maybe try whisking into the flour first) and make sure not to over measure!
Oh My God! These are the best cookies I have ever made! I’m worried about the fact I can now make something that tastes like this! Think I will have to put a padlock on the cupboards! Well done! 5* recipe!
Love your recipes am gutted by these, breaks my heart but I just don’t think they’re that good!
I made into 16, as with your other cookies, calories for us but also more size appropriate for the little kids.
I don’t know if it’s the baking powder I can taste but, just not quality I expect from your recipes.
Biscoffi cake, millionaire cake, other cookies and mini egg ones all 5*!!!
Unfortunately for best results you should make them the correct size (as smaller ones will naturally dry out more) – but if any raising agent is over measured it can taste a little funky! It can also be down to brands of ingredients causing taste problems.
Hi Jane
I’ve made this twice now thank you for your yummy recipes!
The first time I used unsalted butter and the second time I used Stork but found these a little salty. Could I take out the salt in the recipe if I use stork or is it essential?
Many thanks 😊
Ah yes the components of the two butters are different so the salt can change. You can leave it out, I just think it makes it taste much better x