New York Cookies: Chocolate Chip Cookies

If you're looking for the ultimate chocolate chip cookie recipe, you've found it. Since I tried this recipe for NYC Cookies at home, they don't want another one: they are the chocolate cookies that have become popular in New York since it was published in the New York Times newspaper. There are different versions, you will find them under names like "New York Times Cookies" (or NYT Cookies), "New York City Cookies" (or NYC Cookies) or "New York Chip Cookies". Regardless of the name you find, the recipe is scary!

Apart from looking scandalous, they are delicious. They are not the typical hard cookies, but have a soft touch, which makes them melt in the mouth together with the chocolate (do not overdo the baking, that is important, you should stop when they start to brown).

It is also a very easy cookie recipe to make. You will see in Ingredients that you can make them as chocolate cookies and walnuts or without the walnuts, that to your liking -they come out delicious both ways, proven! And at home they are going to give you the wave in one way or another.

Ingredients

• 230 g unsalted butter
• 150 g fine brown sugar
• 100g white sugar
• 2 eggs
• 1 tsp baking powder (baking powder)
• 1 tsp bicarbonate of soda
• 1 teaspoon of fine salt and a little salt flakes to sprinkle on top of the cookies at the end of the recipe
• 420 g pastry flour
• 360 g chocolate chips
• 180 g of chopped walnuts (optional)

Le Creuset Non-Stick Flat Square Tray

Preparation

1. Preheat the oven to 200 Cº with a rack in the middle of the oven.
2. Take the butter out of the fridge and let it rest for about 30 minutes.
3. Place the butter and sugar in the KitchenAid bowl. Beat the two ingredients together for one minute at high speed.
4. With the mixer on low speed, add the eggs one by one until all the ingredients are integrated.
5. Turn off the robot and change the whisk accessory for the shovel accessory. Add the 420 g of flour, yeast, baking soda and a pinch of salt to the bowl. Turn the KitchenAid on medium speed to mix all the ingredients until it is a homogeneous moist dough, with all the ingredients well integrated.
6. Add the chocolate chips and chopped nuts (optional). If you don't use nuts, you can add more chocolate chips or a little more flour.
7. Divide the dough into equal portions. You can make about 10 large servings or a few smaller ones.
8. Form a ball with each portion of dough. Place the balls on the Le Creuset nonstick tray and put them in the fridge for 30 to 45 minutes. To make the balls, you can either do it with the help of a couple of spoons or by making little piles with the De Buyer pressure gun
9. Once you notice that the cookies are already quite firm, you can take them out and take them directly to the oven.
10. Bake the cookies for about 12 or 14 minutes, until you see that they begin to brown at the ends but soft in the middle. Do not overcook them, as they will finish cooking on the tray .
11. The point of grace: apply a few flakes of Maldon salt on top of the cookies, the contrast is fabulous.
12. Let the cookies cool for about 15 minutes before serving.
13. You already have some great chocolate cookies to enjoy all at home.

KitchenAid Artisan food processor