Chocolate Chip Cookies


Preparation info

  • Difficulty


  • Makes


    big cookies

Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

I use the same basic recipe to make two versions of this classic cookie: an extra-large one, overloaded with huge and irregular chunks of chocolate and another, mini-sized one, with chocolate chips.


Wet Ingredients

  • 250 g (9 oz/1 cup) unsalted butter, softened
  • 125 g ( oz) caster (superfine) sugar
  • 125 g ( oz) light brown sugar (or 120 g/ oz caster (superfine) sugar + 1 teaspoon molasses)
  • 1 teaspoon natural vanilla extract
  • 2 pinches salt
  • 2 eggs

Dry Ingredients

  • 400 g (14 oz/2⅔ cups) plain (all-purpose) flour
  • 1 teaspoon baking powder
  • 200 g (7 oz) chocolate, coarsely chopped into chunks (or 250 g/9 oz chocolate chips for the mini ones)
  • 50 g ( oz) chopped macadamia nuts or walnuts (or 50 g/ oz extra pieces of chocolate)
  • 1 teaspoon fine sea salt (optional)


The Dough

Beat the butter and sugars in a food processor or by hand until light and creamy. Add the other wet ingredients, beating constantly until smooth. Combine the dry ingredients — if making mini cookies, substitute the coarsely chopped chocolate with chocolate chips and omit the nuts. Combine the two mixtures until a dough forms. Shape into a ball, cover loosely in plastic wrap and refrigerate for 1 hour.

Shaping into a Sausage

For the Big Ones

Take the dough out of the refrigerator, remove the plastic wrap and place the dough on a sheet of baking paper. With the help of the baking paper, shape the dough into a smooth sausage shape about 10 cm (4 inches) in diameter. Wrap the dough in the sheet of baking paper and refrigerate for at least 1 hour.


Preheat the oven to 200°C (400°F/Gas 6). Remove the dough sausage from the refrigerator and unwrap from the baking paper. Using a knife or a pastry cutter, cut it into round slices about 1.5 cm ( inch) thick, if making big cookies. Arrange them on a baking tray lined with baking paper. Bake for about 10 minutes, then allow to cool for at least 10 minutes at room temperature before serving. If making mini cookies, roll heaped teaspoons of dough into balls and bake for 5–6 minutes. The cookies should still be slightly soft when they come out of the oven. Allow them to cool for at least 10 minutes at room temperature before serving.