New York's iconic black and white cookies were actually invented by a Bavarian baker in 1902 using fondant techniques.
New York Cookies
Indulge in the delightful softness of these New York Cookies, where each bite reveals a fluffy interior that melts in your mouth! Made with rich butter and a touch of vanilla, these treats are baked to golden perfection, ensuring a sweet, chewy experience that’s simply irresistible. Perfect for sharing or savoring solo, these cookies are sure to become a favorite!
Prep
15
min
Cook
15
min
Serves
12
people
Level
intermediate
📝 Ingredients
👨🍳 Instructions
- 1
Mix the butter, brown sugar, and white sugar well together.
- 2
Add the egg and vanilla and mix. If the mixture separates, it's okay.
- 3
Add the sifted flour, a pinch of salt, cornstarch, and baking soda.
- 4
Add the chocolate and form the dough into equal pieces, making small holes with your finger as shown in the video.
- 5
Chill them for at least 3 hours in the refrigerator or freezer; they can last for a month or more.
- 6
When ready to bake, leave them out of the fridge for 15 minutes, then bake in an oven at 170-180 degrees Celsius on the middle rack with a good baking sheet and parchment paper for 9 minutes.
- 7
Even if they haven't melted or changed shape much, then turn on the top heat only for 4-5 minutes to lightly brown them.
- 8
Let them cool a bit, then transfer them to a cooling rack. They will be very soft at first, but once cooled, they will hold their shape, and the cookies will be ready.
💡 Pro Tips
- ✓Chill cookie dough for exactly 3+ hours because cold fat prevents excessive spreading and maintains the finger-hole depression during baking.timing3+ hours
- ✓Bake at 170-180°C for precisely 9 minutes, then switch to top heat only for 4-5 minutes to create the signature golden top while keeping centers soft.timing170-180°C, 9+4-5 minutes
- ✓Let chilled dough sit at room temperature for exactly 15 minutes before baking so the exterior softens slightly while the core stays cold, preventing over-spreading.timing15 minutes
- ✓Add cornstarch to the flour mixture because it reduces gluten development and creates the characteristic tender, cake-like texture of New York cookies.ingredient
- ✓Don't worry if the butter-sugar-egg mixture separates during mixing - this temporary emulsion break won't affect the final cookie structure once flour is incorporated.technique
Share this recipe
Prep
15
min
Cook
15
min
Serves
12
people
Level
intermediate
Share this recipe
New York's iconic black and white cookies were actually invented by a Bavarian baker in 1902 using fondant techniques.
New York Cookies
Indulge in the delightful softness of these New York Cookies, where each bite reveals a fluffy interior that melts in your mouth! Made with rich butter and a touch of vanilla, these treats are baked to golden perfection, ensuring a sweet, chewy experience that’s simply irresistible. Perfect for sharing or savoring solo, these cookies are sure to become a favorite!
📝 Ingredients
👨🍳 Instructions
- 1
Mix the butter, brown sugar, and white sugar well together.
- 2
Add the egg and vanilla and mix. If the mixture separates, it's okay.
- 3
Add the sifted flour, a pinch of salt, cornstarch, and baking soda.
- 4
Add the chocolate and form the dough into equal pieces, making small holes with your finger as shown in the video.
- 5
Chill them for at least 3 hours in the refrigerator or freezer; they can last for a month or more.
- 6
When ready to bake, leave them out of the fridge for 15 minutes, then bake in an oven at 170-180 degrees Celsius on the middle rack with a good baking sheet and parchment paper for 9 minutes.
- 7
Even if they haven't melted or changed shape much, then turn on the top heat only for 4-5 minutes to lightly brown them.
- 8
Let them cool a bit, then transfer them to a cooling rack. They will be very soft at first, but once cooled, they will hold their shape, and the cookies will be ready.
💡 Pro Tips
- ✓Chill cookie dough for exactly 3+ hours because cold fat prevents excessive spreading and maintains the finger-hole depression during baking.timing3+ hours
- ✓Bake at 170-180°C for precisely 9 minutes, then switch to top heat only for 4-5 minutes to create the signature golden top while keeping centers soft.timing170-180°C, 9+4-5 minutes
- ✓Let chilled dough sit at room temperature for exactly 15 minutes before baking so the exterior softens slightly while the core stays cold, preventing over-spreading.timing15 minutes
- ✓Add cornstarch to the flour mixture because it reduces gluten development and creates the characteristic tender, cake-like texture of New York cookies.ingredient
- ✓Don't worry if the butter-sugar-egg mixture separates during mixing - this temporary emulsion break won't affect the final cookie structure once flour is incorporated.technique