{"id":15531,"date":"2020-05-06T08:00:04","date_gmt":"2020-05-06T07:00:04","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=15531"},"modified":"2024-09-30T14:49:48","modified_gmt":"2024-09-30T13:49:48","slug":"triple-chocolate-nyc-cookies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/05\/06\/triple-chocolate-nyc-cookies\/","title":{"rendered":"Triple Chocolate NYC Cookies!"},"content":{"rendered":"

Giant gooey triple chocolate NYC cookies based on the famous cookies from New York City!! <\/h2>\n

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NYC cookies<\/h3>\n

As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite. <\/p>\n

It has been less than two weeks since I posted my NYC chocolate chip cookies<\/a>.. and all I have been getting are requests for a triple chocolate version…. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!<\/p>\n

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Triple chocolate NYC cookies<\/h3>\n

These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much. <\/p>\n

So! These are, obviously, based on my NYC chocolate chip cookies<\/a>. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!<\/p>\n

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Cocoa powder<\/h3>\n

When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder<\/a> because I buy a large bag, but even so!<\/p>\n

I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world! <\/p>\n

You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder<\/a> – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!<\/p>\n

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Flour<\/h3>\n

As with my other recipe, I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it\u2026 heaven. <\/p>\n

If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty! <\/p>\n

Cornflour?<\/h3>\n

In my other cookies, I often recommend using cornflour – which is optional in my NYC chocolate chip cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it! <\/p>\n

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Sugar<\/h3>\n

For my cookies, I use a mix of two sugars\u2026 light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg cookie bars<\/a> \u2013 in the fact that it gives the best flavour and texture. You really want to stick to these if you can \u2013 but you can use all brown, or all white if you have to. <\/p>\n

Switch the sugars to caster sugar can really change the texture. I\u2019m not the biggest fan of caster sugar in cookies anymore \u2013 and if you try this recipe as listed, you will agree with me! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour! <\/p>\n

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Chocolate<\/h3>\n

As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better. <\/p>\n

I use chocolate chips, like these ones because I always buy in bulk<\/a>! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!<\/p>\n

Other recipes<\/h3>\n

One thing I feel like I must point out is that I do have my other triple chocolate crinkle cookie<\/a> recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same. <\/p>\n

If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy triple chocolate NYC cookie baking!! X<\/p>\n

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