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I’m soo excited to share with you my Double Chocolate Chip NYC Cookies (vegan ofc). So, what are New York Cookies? They’re tear-apart cookies that are super chunky, slightly crispy on the outside. The centre of this cookie is like no other – fudgy and soft.
Truth is, my tahini chocolate chip cookies were supposed to be New York cookies. Although they didn’t turn out like New York cookies, I still had to share that recipe because they’re still incredibly delicious.
Ingredients for Vegan Double Chocolate Chip New York Cookies:
- vegan butter
- self raising flour
- plain flour
- caster sugar
- soft light brown sugar
- baking powder
- baking soda
- flaxmeal (ground flaxseeds)
- non-dairy milk
- vegan chocolate chips (or chopped chocolate)
- cocoa powder
Freezing vs refrigerating New York cookie dough:
With this NYC cookie recipe, you can freeze or refrigerate your cookie dough overnight. The only difference between the two was the time it took to bake.
Frozen cookies – 20-24 mins
Refrigerated cookies – 18-20mins
However, I’d advise you to freeze your cookie dough balls if you don’t want to bake them all in one day. As the frozen cookie dough balls will keep frozen for up to 3 months. That way, you cake bake a cookie whenever you’re in the mood!
How to make a flaxegg:
First things first, you’re probably thinking ‘whats a flaxegg?’. Flaxeggs are a binding agent used in vegan baking. I personally only use flaxeggs in my vegan cookies and loaves of bread!
Okay, so normally flaxeggs use double the amount of water to flaxmeal used. But I find in cookies it’s best to use less water because we don’t want these cookies to spread. In this recipe (and all my cookie recipes), I use nearly the same amount of water as flaxmeal.
How to store your New York cookies:
Because these cookies are gooey inside, they taste best when eaten warm but you can store them in an air-tight container for up to 3 days.
More vegan desserts you’ll love:
- tahini chocolate chip cookies
- soft lemon cookies
- apple turnovers
- gooey skillet cookie
- marbled chocolate banana bread
Ingredients
- 115 g cold vegan butter
- 80 g soft light brown sugar
- 80 g caster sugar
- 1 1/2 tsp baking powder
- 1/8 tsp baking soda
- 225 g chocolate chips or chopped chocolate (I used a mix)
- 115 g self raising flour
- 100 g plain flour
- 32 g cocoa powder
- 3 tbsp flaxseed meal
- 4 tbsp water
- 2 tbsp non-dairy milk (I used oat)
- sea salt flakes
Instructions
- In a bowl, add your cold vegan butter and break apart with a wooden spoon.
- Add in both your sugars and mix until you get little chunks of sugared butter. (Do not cream or overmix your vegan butter with the sugars)
- Mix in your vegan chocolate.
- Add in your flours, cocoa powder, baking soda, baking powder and mix until well combined. (Again, don't overmix!)
- Pour in your flax egg. And give it a quick mix.
- Pour in your non-dairy milk and combine until you achieve a cookie dough that sticks together when clumped. I like to use my clean hands for this, as it's quicker but you can use a wooden spoon, it just might take longer.
- Divide and measure out your dough into roughly 125g cookie dough balls. Unlike normal cookies, you don't want to roll the dough into a perfect ball. To achieve a chunky New York cookie, just clump and squeeze the cookie dough together.
- Place in an air-tight container and freeze/refridgerate overnight. * read this blog post to see the difference between the two.
- The next morning, line your baking tray with parchment paper and place into your oven. Pre-heat your oven to 200C/180C fan with your lined baking tray.
- Once your oven has pre-heated, grab your dough balls from the fridge/freezer and pop directly onto your hot baking tray. (make sure you use oven gloves!!)
- Bake for 20-24mins.
- Allow cookies to rest on your baking tray for 10 minutes. Sprinkle some sea salt flakes on your cookies. Then transfer onto a cooling rack for another 5 minutes.
Nutrition
- Calories: 480
