How to make Classic Chocolate Chip Cookies | NYC Style | Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while providing moisture.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: milk chocolate chips

Dark chocolate has less sugar and more antioxidants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds provide crunch without allergens.

Toast walnuts in the oven at 160°C for about 5 to 6 minutes.

Remove walnuts from the oven and rub off the skin using a clean tea towel.

Roughly chop the walnuts and set aside.

Chop milk and dark chocolate and set aside.

In a large bowl, add very cold butter, brown sugar, and white sugar.

Cream the butter and sugar together using a handheld or stand mixer on low speed.

Add cold egg and vanilla essence to the butter mixture and mix until light and fluffy.

In a separate bowl, whisk together flour, corn flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the butter and sugar mixture and fold until a dough forms.

Fold in the chopped chocolate and walnuts until evenly distributed.

Weigh each cookie to be around 125 to 130 grams and form into balls.

Spread the cookies out on a lined baking tray and optionally top with extra chocolate.

Place the cookies in a preheated oven at 160°C for 16 to 18 minutes.

While still warm, shape the cookies using a round cookie cutter and finish with flaked sea salt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens