Best chocolate chip cookie recipe NYC | chocolate chip stuffed cookies

#chocolatechipcookie #stuffedcookie #nyccookies

NYC chocolate chip Cookies are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic.
new york style chunky cookies | NYC Cookie Recipe | chocolate chip stuffed cookies | oreo stuffed cookie | chocolate chip cookies chewy | New york style cookie recipes | make ahead cookie dough | oreo stuffed cookie

Ingredients
for 10 large cookies

DOUGH BASE

1 cup unsalted Brown butter
(In a saucepan over medium heat, melt the butter and toast for about 6-8 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.)

½ cup white sugar
1 ½ cups dark brown sugar
2 large egg
2 tsp vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup mini chocolate chips
½ cup HERSHEY'S Cookies n Crème CRUNCHERS (optional)

TOPPINGS

¼ cup chocolate chips (45 g)
¼ cup chocolate sandwich cookie (25 g), crushed
6-7 Hershey's cookie and cream bars


Preparation

Cool brown bitter ina bowl. Add the granulated sugar, brown sugar, vanilla. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
Add the eggs and beat again until fluffy and well-combined.
Add flour, baking soda, and salt. Sift the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
Add the chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for minimum 2 hours.

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a thick circle.
For stuffed cookie Add 1 cookie, or 1 while chocolate bar to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffing .To the outside of the cookie dough balls, add your choice of toppings, Press the toppings firmly into the dough, so they don’t fall off. Repeat with the remaining stuffed cookie dough balls.
Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 8 cm apart, so the cookies don’t spread into one another. You may need to use 2 baking sheets.

Bake for 10-12 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven. Cool for 5 minutes on the baking sheet.
Transfer cookies to a cooling rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Note: Freezing Instructions: Baked cookies freeze well for up to 2 months. Unbaked cookie dough balls freeze well for up to 3 months.
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