Triple Chocolate NYC Cookies

Triple Chocolate NYC Cookies capture the indulgent essence of New York City’s iconic cookie style, combining rich cocoa, buttery dough, and three varieties of chocolate for an irresistibly thick and gooey treat. These cookies boast a perfect balance of deep chocolate flavors and varied textures from white, milk, and dark chocolate chips, making each bite decadent and satisfying.

You’ll love these cookies because their large size and chunky texture offer a luxurious, chewy experience akin to classic NYC bakery cookies. The dough is rich with brown and white sugars alongside the sweetness and slight bitterness of cocoa powder, complimented beautifully by the melty chocolate chips. Chilling the dough ensures the cookies maintain their robust shape while baking to perfection with crispy edges and soft centers.

Ingredients

• 4.41 oz unsalted butter, softened
• 3.53 oz light brown sugar
• 2.65 oz white granulated sugar
• 1 large or medium egg
• 1 teaspoon vanilla extract (optional)
• 8.82 oz all-purpose flour
• 1.23 oz cocoa powder
• 1½ teaspoons baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon sea salt
• 3.53 oz white chocolate chips (or chopped chocolate)
• 3.53 oz milk chocolate chips (or chopped chocolate)
• 3.53 oz dark chocolate chips (or chopped chocolate)

Instructions

1. Cream the butter and sugars in a bowl using a stand mixer with a beater attachment until light and creamy.

2. Add the egg and vanilla extract (if using), beating again until well combined.

3. Add flour, cocoa powder, baking powder, bicarbonate of soda, and salt; beat until cookie dough forms.

4. Fold in all three types of chocolate chips until evenly distributed.

5. Weigh the dough and form eight large balls (approximately 115-120g each).

6. Freeze the dough balls for at least 30 minutes or chill in the fridge for about an hour.

7. Preheat the oven to 180°C (356°F) fan or 200°C (392°F) for a conventional oven. Adjust to 160-170°C if your oven runs hot.

8. Place dough balls spaced evenly on lined baking sheets, about four per tray.

9. Bake for 12-14 minutes. Cookies will flatten naturally; flatten gently if you prefer thinner cookies.

10. Allow cookies to cool on the baking sheet for at least 30 minutes they continue baking and firm up while cooling.

My Best Tips for Success

• Use a kitchen scale for consistent, large cookie sizes.

• Chill dough well to prevent spreading and maintain thickness.

• Don’t skip the resting/cooling period on the baking sheet.

• Use chopped chocolate for a melty, rustic texture over chips.

• Adjust oven temperature if cookies brown too quickly or slowly.

Delicious Variations to Try

• Swap one type of chocolate with caramel or butterscotch chunks.

• Add toasted nuts like pecans or walnuts for crunch.

• Sprinkle flaky sea salt atop cookies pre-baking for contrast.

• Use espresso powder in dough for a mocha flavor.

• Drizzle extra melted chocolate or dust with powdered sugar.

Frequently Asked Questions

Can I bake smaller cookies with this dough?

Yes, adjust baking time to about 8-10 minutes for smaller cookies.

Can I freeze dough for later?

Absolutely, freeze dough balls up to 3 months; bake directly from frozen.

Do I have to chill the dough?

Chilling is highly recommended to control spreading and enhance flavors.

Can I use all chocolate chips if I don’t have chopped chocolate?

Yes, using all chips works fine without impacting results.

How long do cookies keep?

Store in airtight container at room temperature up to 3 days or freeze baked cookies.

Triple Chocolate NYC Cookies

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• Author: Emma Hart
• Total Time: 1 hour 4 minutes
• Yield: 8 large cookies 1x
• Diet: Vegetarian

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Description

Thick, chewy, ultra-rich cookies inspired by NYC bakery style. Made with buttery cocoa dough and loaded with white, milk, and dark chocolate chunks for deep flavor and melty bites with crisp edges.

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Ingredients

Scale 1x2x3x

4.41 oz unsalted butter, softened

3.53 oz light brown sugar

2.65 oz white granulated sugar

1 large egg

1 tsp vanilla extract (optional)

8.82 oz all-purpose flour

1.23 oz cocoa powder

1½ tsp baking powder

½ tsp bicarbonate of soda

½ tsp sea salt

3.53 oz white chocolate chips or chopped white chocolate

3.53 oz milk chocolate chips or chopped milk chocolate

3.53 oz dark chocolate chips or chopped dark chocolate

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Instructions

1. Cream butter and sugars: Beat softened butter, brown sugar, and white sugar together in a stand mixer until light and creamy.

2. Add wet ingredients: Mix in the egg and vanilla extract (if using) until smooth.

3. Combine dry ingredients: Add flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Mix until a thick dough forms.

4. Fold in chocolate: Stir in all three types of chocolate until evenly distributed.

5. Shape & chill: Divide dough into 8 large balls (115–120 g each). Freeze for 30 minutes or refrigerate for 1 hour to firm up.

6. Preheat oven: Set to 180°C (356°F) fan or 200°C (392°F) conventional. Adjust down to 160–170°C if your oven runs hot.

7. Bake: Place 4 cookies per lined baking sheet. Bake 12–14 minutes until edges set and centers are soft. Gently flatten if desired.

8. Cool before serving: Let cookies rest on the tray for 30 minutes to finish baking and firm up.

See also  Chocolate chip cheese ball​

Notes

Use kitchen scale for uniform, bakery-style cookies.

Chill dough to intensify flavor and improve texture.

Avoid overbaking; cookies firm up as they cool.

Prefer chopped chocolate over uniform chips for molten pockets.

Sprinkle sea salt before baking for flavor boost.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (1/8 recipe)
• Calories: 445
• Sugar: 39 g
• Sodium: 180 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Carbohydrates: 56 g
• Fiber: 3 g
• Protein: 6 g
• Cholesterol: 70 mg

Keywords: triple chocolate cookies, nyc bakery style cookies, gooey chocolate chunk cookies, thick chewy cookies, white milk dark chocolate cookies