These Christmas NYC Cookies are packed full of chocolate chips, M&Ms and festive sprinkles, these are thick, chunky and absolutely epic.
If you haven’t come across NYC cookies before, they are a little bit like normal cookies only super-sized. These cookies are super chunky but also super delicious.
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Christmas NYC Cookies
So, to make these cookies start by creaming together the butter and sugar. I used light brown soft sugar and granulated sugar in this recipe.
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!
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Once your ingredients have all come together to form a dough, add in the chocolate chips, M&Ms and sprinkles.
I went with white chocolate chips and I picked out red and green M&Ms. The sprinkles I used were green, white and red; super Christmassy.
You can use 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.
Perfect for making in advance, or for keeping 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.
It can be difficult to tell when cookies are baked, when you take them out of the oven they should be golden brown around the edges. They will still be super soft, so you will need to leave them on the baking tray to cool and firm up.
Alternatives
I used white chocolate chips in these but you could use dark, milk or a combination of all three.
Equipment
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Christmas NYC Cookies
Ingredients
For the Christmas NYC Cookies
- 150 g Unsalted Butter or Stork
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 275 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Cornflour
- 100 g White Chocolate Chips
- 75 g M&Ms
- 20 g Festive Sprinkles
Instructions
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, flour, vanilla, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips, M&Ms and sprinkles and mix again until they are evenly distributed.
- Weight your cookie dough into balls of around 130-140g and place them 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 freezer and spread them out on two or three baking sheets. Remember they will spread slightly 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.
Notes
- These will last up to 5 days in an airtight container once baked.
- These will keep up to 3 months in the freezer.
