NYC-Style Cookies
Gluten-free, Dairy-free, Nut-free (optional)
Equipment
- Oven
- Mixing Bowl x2
- Mixing spoon
- Baking tray
- Greaseproof Paper
- Fridge
- Knife
- Cling film
- Cookie/ice-cream scoop
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
Instructions
- In a bowl, mix the dry ingredients and then set aside
- In a second bowl, beat together the butter and sugar until it becomes thick and creamed together
- Add the eggs and vanilla extract to the butter and sugar and mix until combined
- Little by little, add in the dry ingredients to the bowl containing the butter, sugar and eggs and gently mix together
- 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)
- Remove the dough from the fridge and pre-heat the oven to 180°C fan or 200°C conventional
- Line a baking tray with greaseproof paper
- 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
- Bake for 14-16 minutes (until they start to brown/turn golden)
- Remove from the oven and leave to cool on the baking tray for at least 30 minutes
- Once cooled, move to a wire rack to cool completely on the bottom
- 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