NYC-Style Cookies

Absolutely massive, moreish and epic NYC-style cookies are irresistible! I always hear how amazing these cookies are from Levian bakery. Oh how I wish I could try some. I can imagine the smell now. Trust me, when I opened the oven door to these, I was so happy. The aroma was beautiful.

Would you believe me if I told you I was happy with this recipe first time?! I genuinely thought it was beginners luck, but I have managed to re-create these without fail since. I even sent another flavour to my brother to try – a white chocolate and macadamia combo – and he didn’t share! Bear in mind, I did send him FOUR boxes. I mean, I wouldn’t have likely shared either. We all know how sweet my tooth is.

My biggest tip when making these is to chill the dough. I cannot express how important this step is! If you want to a chunky cookie, the fats in the dough must be cold.

Finally, these cookies are not for the faint-heated. They are huge. We are talking about epic proportions! You could easily have one of these for a full meal. However, the goodness of these is unimaginable. You NEED to try them. They are probably the best cookie style out there. I know that is a big claim – but bake some and see for yourself.

Kasia

NYC-Style Cookies

Gluten-free, Dairy-free, Nut-free (optional)
Prep Time 4 hours 30 minutes
Cook Time 15 minutes
Cooling time 1 hour
Total Time 5 hours 45 minutes
Servings: 8 Cookies
Course: Dessert, Snack
Cuisine: American, British, European
Calories: 566

Ingredients
  

  • 115 grams Vegan butter Straight from fridge
  • 110 grams Brown Sugar
  • 60 grams White Caster Sugar
  • 100 grams Chopped Pecans Optional but recommended
  • 2 large Eggs Beaten
  • 1.5 tsp Vanilla Extract
  • 250 grams Plain Flour
  • 1/2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 275 grams Vegan Chocolate Chips
  • Pinch Salt Optional

Equipment

  • Oven
  • Mixing Bowl x2
  • Mixing spoon
  • Baking tray
  • Greaseproof Paper
  • Fridge
  • Knife
  • Cling film
  • Cookie/ice-cream scoop

Method
 

  1. In a bowl, mix the dry ingredients and then set aside
  2. In a second bowl, beat together the butter and sugar until it becomes thick and creamed together
  3. Add the eggs and vanilla extract to the butter and sugar and mix until combined
  4. Little by little, add in the dry ingredients to the bowl containing the butter, sugar and eggs and gently mix together
  5. Cover the top of the bowl with cling film and pop into the fridge for at least 4 hours (I recommend 6 hours-overnight for optimum results)
  6. Remove the dough from the fridge and pre-heat the oven to 180°C fan or 200°C conventional
  7. Line a baking tray with greaseproof paper
  8. Using a large scoop, take equal amounts of cookie dough and pop onto the baking tray (spacing at least 2 inches apart) - I recommend only baking 4 cookies at a time in case they spread as they are very large
  9. Bake for 14-16 minutes (until they start to brown/turn golden)
  10. Remove from the oven and leave to cool on the baking tray for at least 30 minutes
  11. Once cooled, move to a wire rack to cool completely on the bottom
  12. Enjoy!

Notes

  • Raw cookie dough is suitable for home-freezing
  • Store in an air-tight container in the fridge for up to two weeks
  • Serving suggestion: microwave for 20-30 seconds and serve with ice cream for the best result

If you’re a big cookie fan like I am, make sure to also try these peanut butter vegan cookies. The same chunky NYC style with a twist.