NY Chocolate Chip Cookies
NY Chocolate Chip Cookies with an Oozing Centre
This NY Chocolate Chip cookie recipe is going to be a massive hit and are so simple to make. These simple cookies can be made in advance and stored in the freezer. For a perfect cookie we recommend using Callebaut chocolate.
Love Jinny
Ingredients
150g Melted Unsalted Block Butter
75g Light Brown Sugar
75g Caster/Granulated Sugar
1 Large Egg
260g Plain Flour
20g Corn Flour
1 tsp Baking Powder
1/2 tsp Bicarbonate of Soda
¼ tsp of salt
1 tsp Vanilla Extract
200g Chocolate Chips (Optional)
Chocolate bar Chunks
Method
Add your sugars and melted butter into a bowl and give them a good stir using a whisk/spatula. Once incorporated add in the egg and give it a little mix.
In a separate bowl add flour, baking powder, bicarb, salt and cornflour and give it a good mix up together.
Now combine these two together, try not to over work the mix
Pop in the vanilla extract and chocolate chips if your using them and give it another mix to so chips are evenly distributed.
Take some of your mixture and roll it into a ball about the size of a golf ball, if you want a gooey centre add a cube of chocolate into the centre of the cookie ball and fully cover with the batter. For the larger cookies try placing one chocolate cube on the top of another one for extra gooeyness. Weigh them to your desired size using the guide below.
Freeze your cookies for 1 hour, meanwhile preheat oven to 190C/170C Fan/Gas 5/375
Put your cookie balls onto a lined baking sheet, spread them out a lot so they don’t touch each other during baking, I recommend 2-3 on a large baking sheet, now bake depending on the size.
50g bake 8-10 minutes
70g bake 12-14 minutes
140g bake 14-16 minutes.
6. Once your cookies are baked, take the tray and give it a couple of taps on the work surface , this drops the cookie and creates those perfect cracks, leave on the tray for a couple of minutes then lift the cookies and greaseproof paper from the tray. They will still be gooey in the middle, this is how they should be.
7. Leave them to go completely cold before moving them from the greaseproof paper.
