[RECIPE] classic NYC style choc chip cookies
Category
pastry
Servings
12
Prep Time
25 minutes
Cook Time
10 minutes
Author:
the C word
Classic NYC-style choc chip cookies, thick and chunky, made with sweetened condensed oat milk and a dash of whole rye flour
Ingredients
300g AP flour
50g wholegrain rye flour
7g/1tsp baking powder
4g/½tsp baking soda
10g/2½tsp corn flour
2g/½tsp salt
25g plant milk
21g filtered water
10g sunflower oil
59g deodorized coconut oil
320g sweetened condensed plant milk
8g/2tsp vanilla extract
10g/2tsp blackstrap molasses
126g raw sugar
220g chocolate chips
dry mix
wet mix
add-ins
Directions
In a mixing bowl whisk the dry ingredients until combined.
In another large bowl beat the wet ingredients for 1-2 minutes, until homogenous and creamy, either by hand or mixer.
Add the dry mix to the wet ingredients and stir for a minute to combine.
Add the chocolate chips and fold in.
Scoop or hand-roll balls of dough (roughly 80-90g or 1/4 cup each) and place them on a lined baking sheet, leaving 2cm between each cookie.
Chill the shaped cookies for at least 20 minutes before baking.
Bake in an oven preheated to 200°C fan-forced for about 10 minutes, or until golden.
Leave to firm up for a few minutes.
Recipe Note
- We used sweetened condensed oat milk.
- Choc chip cookies are only as good as the chocolate you put in them, so buy the best baking chocolate you can afford. You can also use a combination of chunks and chips, dark or white chocolate, add nuts, pretzels, cacao nibs or what have you.
- Replace up to 50g of the AP flour with cacao powder for a double choc experience.
- You can find wholegrain rye flour at most bulk food stores.
- Unbaked cookies will keep well for at least a week at 0-5°C (fridge), or for up to a month in your freezer.