I baked these bad boys for my husband recently. He had been a very good husband and spent all weekend doing DIY jobs round the house from the long list I had given him. Usually I bake lots of lemon cakes and fruity, perhaps more girly style bakes that he isn't a massive fan of, so I decided to bake him something manly. There was no other option than to cook these New York City style big gooey chocolate cookies!!!!
I saw these cookies made a lot by various bloggers on instagram during lockdown, becoming almost as popular as banana bread to make. Perhaps because they don't use too many ingredients, or perhaps they match the sort of cookies you can't buy from a supermarket, but have to hunt down in a specialist shop in London (or New York) like Creme, that were probably hard to access these past few months.
I researched a few different blogs online, but found that Janes Patisserie had the best ones! She is my go-to baking blogger for rocky roads and brownies, so I figured her cookie recipe would be just as good! There are quite a few options you can go for - white chocolate, chocolate orange or red velvet, but I decided to stick with the classic of milk chocolate. Keeping it manly!
The great thing about this recipe is that you can freeze some of the dough before baking in the oven, so rather than cook all 9 cookies at once (which would be quite a lot, even for my chocolate loving husband!), you can put half away for another time.
Ohhh they come out so gooey and warm! The hardest thing ever is to just leave the cookies for half an hour after they come out of the oven as they continue cooking. But, according to my very happy husband, they are worth the wait! (and there is just 1 cookie left in the freezer!).
Oven at gas 6, 180 degrees C (fan)
Add 125g unsalted butter along with 100g light brown soft sugar and 75g white granulated sugar together in a bowl and beat until creamy.
Add in 1 egg and beat again.
Add to the mixture, 300g plain flour, 1.5 tsp baking powder, 0.5tsp bicarbonate of soda and 0.5tsp sea salt. Beat until a dough forms.
Add in 300g chocolate chips (half milk chocolate, half dark chocolate).
Divide the dough into cookie portions (120g each) and roll into balls.
Place in the freezer for 30 minutes.
Pre-heat your oven and place 4 cookies on a lined baking tray. Don't flatten them down.
Bake for 12-14 minutes and then cool on the tray for 30 minutes.
Cookies should last up to 4 days and can be popped into the oven for a re-fresh for 2 minutes.
If you would like to order this product, please contact me at Sarah.tallon@outlook.com and I can bake and hand deliver or post these cookies up to you. It is £12.50 for 6 cookies (local delivery is free, add £3.75 for postage).
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