These Funfetti NYC Cookies are deliciously thick and gooey. They are packed full of white chocolate chips and bright confetti sprinkles and I am absolutely in love with them!
I haven’t posted too many NYC Cookie recipes, in fact, I have only posted one; my Biscoff NYC Cookies so obviously in 2022 this is something I need to rectify. Starting with these Funfetti NYC Cookies.
Reasons To Love This Recipe
Sprinkles – So in this recipe, I used these Funfetti Confetti Sprinkles and I am obsessed with them. They are just so bright and pretty. Of course, you can use any bright sprinkles you fancy, there is only one rule when making any Funfetti bake and that is the brighter the sprinkles the better!
NYC Cookies – NYC Cookies were made famous by Levain bakery and they are basically the thickest, chunkiest cookies ever! This recipe is my take on the famous cookies.
Freeze-able – Before baking, you need to freeze the cookies. You can then keep them frozen for up to 3 months. So why don’t you make an extra batch and freeze them? That way when you are having late-night cookie cravings you just need to take one out and bake it!
Before You Start Baking
Before you start baking line a baking tray with baking parchment or make sure you have a freezer suitable container nearby. That way once you have made the cookie dough and rolled it into balls you can pop them straight in there. I use WaxWraps, I recommended them in my Eco-Friendly Baking Post and I love them. They are so easy to use and reuse.
Making the Funfetti Cookie Dough
So, to make these cookies start by creaming together the butter and sugar. I used two different types of sugar in this recipe; light brown soft sugar and granulated sugar. The light brown sugar makes the cookie chewier and gives them a slight hint of caramel taste. The granulated sugar makes the cookies crispier.
In this recipe, you can use either Unsalted Butter or Stork. I used Stork but it is completely up to you.
Add in the egg, flour, vanilla extract, baking powder, bicarbonate of soda and cornflour and mix. The cornflour in the cookies helps stop them spread as much so they will still be lovely and thick and chunky!
Once your ingredients have all come together to form a dough, add in the chocolate chunks and sprinkles.
You can use either white chocolate chips in these cookies or if you prefer thicker chunks of chocolate just cut up a chocolate bar (this is what I normally do).
Roll the cookies into balls around 140-150g each and put them in your preprepared tray or container.
Once you have rolled all the cookies cover them with cling film or a lid and put them into the freezer for 1 hour.
Freezing the Cookies
At this point you can either freeze the cookies for 1 hour before baking or leave them in the freezer for up to three months and bake them as and when you need them.
You can bake them all at once or just take out as many as you need. You have your own little store of cookies, for an emergency. I have a few different flavours stored in my freezer and whenever I have a cookie craving, I can have one baked in less than 20 minutes.
Baking the Cookies
The temperature for baking these cookies is slightly warmer than all the rest of my bakes. Normally I bake everything at 160C Fan or 180C normal. However, with these cookies, I bake them at 180C Fan or 200C normal. The heat from the oven shocks the frozen cookie and helps create a crunchy exterior and a soft and gooey centre.
If you want your cookies to be a bit firmer in the centre then just leave them in the oven for an extra 3-4 minutes.
How Do I Know the Cookies are Baked?
You will know the cookies are baked when they are starting to go golden brown around the edges.
When you take them out of the oven though they will still be super soft so don’t try and move them off the tray or they will just completely crumble and you might end up burning yourself.
If you leave them for 10-15 minutes as they cool, they should start to firm up as they are cold and they will be the perfect temperature now to eat them if you want.
If not leave them to cool completely.
You could use any chocolate you fancy it doesn’t need to be white chocolate, why not use milk, dark or caramelised white chocolate.
If you leave out the sprinkles then you will have a delicious chocolate chip NYC Cookie.
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Funfetti NYC Cookies
For the Cookies
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 150 g White Chocolate Chips
- 75 g Sprinkles
To Make the Cookies
- Line a baking tray with baking parchment or a tupperware container and leave to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg, vanilla, baking powder, bicarbonate of soda and corn flour and mix until completley combined and a dough begins to form.
- Add in the chocolate chips and sprinkles and mix again until they are evenly distributed.
- Weight your cookie dough into balls of around 130-140g and place on your baking tray or in your tupperware container.
- Pop them into the freezer for 1 hour.
- Towards the end of the 1 hour freezing time preheat the oven to 200C (180C Fan).
- Remove the cookie dough from the freeze and spread them out on two or three baking sheets. Remember they will spread slighly so you don't want them to be touching.
- Bake in the oven for 13-15 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool. They will still be really soft when you take them out the oven but they will firm up as they cool. I recommend leaving for 15-20 minutes before eating. Or leave them to cool completley.