How to make THICK New York Chocolate Chip Cookies (NO spreading, NO chilling)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine can be more economical.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate can reduce sugar content, and a chocolate bar is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans provide a similar texture and flavor, while sunflower seeds are a budget-friendly nut alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often less expensive.

Start by mixing cold butter and brown sugar in a stand mixer.

Mix until just combined, avoiding creaming the butter and sugar.

Add a cold egg and a dash of vanilla extract, then mix again on medium speed until combined.

Measure flour using a kitchen scale, then add to the mixture along with one tablespoon of corn flour, baking soda, and salt.

Mix on low speed until a cookie dough forms.

Chop block chocolate into different shapes and sizes, then add to the dough along with walnuts.

Use the pinch and squeeze method to form cookie dough balls without rolling them smooth.

Place cookie dough balls on a lined baking sheet, leaving room for spreading.

Bake at 160°C fan or 180°C for 12 to 14 minutes, taking them out at 12 minutes for a slightly undercooked texture.

Finish with a sprinkling of sea salt after baking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens