Crispy on the outside, chewy on the inside, massive and filled with white chocolate chips, these cookies are insanely delicious.
I usually like to make a trip out to NYC every summer to try out famous bakeries and eat the most popular desserts. What I noticed is that all the desserts are just bigger and better. This year, because of the pandemic, I haven't been able to make a trip, so I decided I would recreate the NYC bakery style cookie in my own kitchen.
The texture on these is unlike any other cookies that I've made. First of all, these are massive. Like... massive. I scoop the dough into 4 oz balls, which is just slightly smaller than Levain Bakery's famous cookies. These bake into a tall and large cookie, with a crispy outside. Once you break into the cookie, it's soft and melty, and once you finally bite into it... its the perfect sweetness, with hints of cocoa, vanilla and white chocolate.
The trick to getting cookies that are thick, chunky, crispy but soft is slightly reducing the amount of butter from a traditional cookie recipe. The second trick is freezing the dough fully before baking them. This allows the flavours to deepen, but also prevents the dough from melting to quickly in the oven, keeping the cookies thicker. The last thing that makes these cookies so special is that they are baked at a slightly higher temperature, at 375F, which helps create a crispy exterior, soft inside and thick cookie.
NYC Bakery Style Red Velvet Cookies
Quick and easy, these cookies come together in one bowl.
Ingredients
3/4 cup butter, room temperature
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla
2 cups all-purpose flour
1 tbsp corn-starch
2 tbsp cocoa powder
1 tsp baking soda
1 tsp salt
4 drops red food gel
2 cup white chocolate chips
Directions
In a heat proof bowl, melt the butter.
Once melted, add in your sugars and mix using a spatula or a mixer. Add in the egg and vanilla and mix until combined. Add in a few drops of red food gel.
Add in the dry ingredients (flour, cocoa powder, salt, baking soda and cornstarch). Mix until just combined.
Mix in white chocolate.
Using kitchen scale, measure out 4oz size dough balls. This recipe should give you about 6-7 dough balls of this size.
Pop the cookie dough balls into a container or onto a baking tray, and freeze for at least 2 hours.
On a parchment lined baking sheet, place your dough 3 inches apart to allow room for spreading.
Preheat the oven to 375°F on a convection setting if possible.
Bake the cookies for 10-12 minutes, or until the cookie has risen and the outside no longer looks shiny. The edges should start to slightly darken.
Allow to cool, and enjoy!
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