Chewy, gooey and chocolate stuffed cookies. What more could you ask for? These New York style cookies are certainly my favourite type of cookies and I thought that I would stuff them with Cadbury's brand new Mini Egg chocolate bar.
I have tried so many cookie recipes over the years and the recipes by Jane's Patisserie never miss. I will link her website at the end of this blog post - her page offers such incredible baking inspiration. I adapted her New York Cookie recipe to include ingredients I already had and changed a couple of steps to suit what I wanted to get out of these cookies. Funnily enough, the day before I posted my adaptation of her recipe, she posted a brand new mini egg cookie recipe so clearly great minds think alike!
New York Cookies are buttery, stuffed with chocolate, have a crispy outside and a super chewy centre. The chocolate stays melty for hours after they come out of the oven, which is all you could ask for really! I love how rustic and thick this type of cookie is! This recipe should make about 10, but this obviously varies depending on how big you like them (I love a sizeable cookie hehe). The key with getting the bake right on these cookies is to chill them for at least an hour before hand - you want the butter to be cold as the colder it is the less they will spread in the oven.
Another key component to this recipe is using A LOT of chocolate. Don't get me wrong, I love traditional cookies, but these are almost overflowing with chocolate which makes them so special. If you aren't a fan of mini eggs, you can add a variety of other fillings such as white chocolate chips, dried fruit or chopped nuts!
I hope you guys love this recipe as much as I do. I can't wait to see your recreations.
♥ 125g unsalted butter
♥ 50g demerara sugar
♥ 125g golden caster sugar
♥ 300g plain flour
♥ 110g mini eggs bar
♥ 190g dark chocolate chips
♥ 1 egg
♥ 1.5tsp vanilla extract
♥ 1.5tsp baking powder
♥ 1/2tsp bicarbonate soda
♥ pinch of salt
➊ First up, preheat your oven to 170 degrees Celsius (150 fan) and line two baking dishes with greaseproof paper. Little tip - if you spread a small amount of butter underneath the baking paper then it won't move around.
➋ To make the cookies, first whisk the butter and sugars together until light and creamy. I use an electric whisk to do this but you can just use a wooden spoon! Then add in the egg and vanilla extract and mix until well combined.
➌ Next, add in your dry ingredients (flour, salt, baking powder, bicarbonate of soda) and mix together until a cookie dough forms.
➍ Add in your chocolate chips and mix until evenly spread throughout the dough.
➎ Scoop the dough into balls (I use an ice cream scoop to do this as I find it makes the perfect balls of cookie dough). Place them on the baking tray and leave them to chill in the fridge for at least an hour.
➏ Once the cookies have finished chilling, bake them for around 13 minutes. You want them to be slightly golden but definitely don't overcook them as they continue to bake once out of the oven. If you bake them for too long then they will dry out and become more crumbly and cakey.
➐ Leave to chill for at least 30 minutes (don't worry the chocolate will still be melty), so that they can set!
➑ They will store at room temperature for up to 4 days! Enjoy!
My instagram: CLICK HERE
My TikTok: CLICK HERE
Jane's Patisserie: CLICK HERE