Chunky New York chocolate chip cookies with Easter eggs

· · · ·
Chunky New York bakery-style chocolate chip Easter cookies

I have been obsessed with chunky New York bakery-style chocolate chip cookies for a while. Like the kind you get at Levain Bakery. This is an Easter rendition of that style of cookie, and they are so delicious. I have packed three kinds of chocolate into these cookies to make them an utterly indulgent and the perfect Easter treat.

Chunky Easter chocolate chip cookies recipe with mini chocolate eggs

Full disclaimer I have never eaten a Levain Bakery chocolate chip cookie before so I can’t say that these are better than those, but they are THE best chocolate chip cookies I have ever made. I fully intend to be making them soon though and have the particular recipes lined up.

If you are making these cookies at a time outside of Easter, just replace the eggs with the equivalent weight in milk chocolate chips or chunks (cut-up slab of chocolate). Place a few bigger pieces of chocolate or chocolate chips on the top of the cookies to decorate.

When I am making a normal-sized cookie, I like them to be a bit gooey in the middle, but for these chunky cookies, I like them to be just baked through. Take them out of the oven 2 minutes earlier if you like them soft in the middle.

Chunky New York bakery Easter chocolate chip cookies recipe

Do you need to chill New York chocolate chip cookies before baking?

I tested these when I cooled the cookie dough before in times ranging from half an hour to a few hours. This is often a crucial step when making this style of cookie. Mine didn’t spread much when baked straight away without any cooling. so I have skipped this step. This could be due to the lower sugar-to-flour ratio in the recipe. Recipes with a higher sugar-to-flour ratio will spread more.

If you are using chocolate chips and making these bigger, you might want to chill the dough before. Using cut-up slabs of chocolate creates some fine chocolate which thickens the dough.

I pressed the cookies down a little so that they had a wider surface area to stud with halved chocolate mini eggs. If you don’t press them down, they will be extra thick which you may prefer. 

You could make the dough balls even bigger than I did, but for portion control, I was happy with the perfect 10 this recipe made. The true New York baker style will go as big as 240 grams per cookie. They are meant to be GINORMOUS.

In terms of the measurements, apologies to Americans, it is always the best practice to weigh out your ingredients to get absolute accuracy. I have also kept this recipe metric but it could easily be converted to imperial weight measurements. 

Ingredients for chunky chocolate chip cookies:

Light brown sugar – I have used light brown sugar, but you could do a combination of half a darker muscovado, and half white if you prefer. Using some brown sugar gives the cookies a caramel flavour as well as a softer texture. You can also use only white granulated sugar.

Salted butter – I tend to always use salted butter in my baking and then reduce the amount of added salt. Salt is such an important component of many baking recipes, especially chocolate chip cookies. You could sprinkle sea salt flakes over the finished cookie as well if you wanted (this seems to be the trend these days but it’s a personal preference thing).

1 large free-range egg gives this cookie a little softness. 

Vanilla extract is essential in chocolate chip cookies, and I have used 2 teaspoons. Use the good stuff if you can. Next time I might add a full tablespoon because I love vanilla so much and it’s difficult to detect it here as there is so much chocolate.

Flour – Cake flour or all-purpose flour will work in these cookies. I prefer cake as it gives the cookie a finer crumb.

Chocolate – Good quality 70% dark chocolate chopped into small chunks. I have used Lindt in this recipe as we can’t procure good quality dark chocolate chips easily in South Africa. Use either if you can get them where you live. I found a cut-up slab of chocolate was perfect, and I love that you get different-sized pieces of chocolate when cutting them by hand. This I think also makes the dough very thick which helps prevent it from spreading. 

Cutting chocolate for chunky New York bakery-style chocolate chip cookies

Milk chocolate cut into small chunks (I used Cadbury’s Dairy Milk chocolate). I wanted to add milk chocolate to the cookies but not to add additional sugar-coated mini eggs as this would make the cookie too sweet but use any milk chocolate or leftover eggs here.

Easter eggs – Cadbury mini eggs broken into halves or Quarters. These are delightful mini Easter eggs with pastel colours and they make the perfect addition to these chunky chocolate chip cookies. They are available in Pick n Pay stores in South Africa.

I used an additional handful of mini eggs cut in half to press into the finished cookie. You can add them whole and more of them if you prefer. You will need to buy 3 x 80-gram bags if you want to do this. You will be so happy with these extra eggs sticking out of your cookie, trust me. 

Bash mini chocolate Easrter eggs in a ziploc bag for chocolate chip cookies

How to make chunky New York choc chip Easter cookies

  1. I used my Kitchenaid stand mixer with a paddle attachment and two large cookie sheets lined with nonstick baking paper to make this recipe. Use a handheld mixer to cream the butter and sugar if you don’t have a stand mixer. This stage is very important when making cookies. Creaming your butter and sugar together well is the most important step in making a good chocolate chip cookie.
Step by step photos os reaming butter and sugar for chunky chocolate easter cookies recipe

2. Make sure you cream the butter and sugar until pale and fluffy before adding the egg.  Scrape the bowl a few times if necessary.

3. Add the egg, vanilla, baking powder and bicarb and continue to beat until well incorporates. If you are unsure beat, it a little more. You cannot over-mix the batter at this stage. 

4. Add the flour and mix briefly until combined. You do not want to overmix cookie dough.

5. Add all the chocolate (or chocolate chips) and mix briefly until well incorporated. It will still be a bit crumbly. You shouldn’t see any flour and the chocolate will be well distributed in the dough.

Chunky New York bakery-style Easter choclate chip cookie dough in the making

6. Weigh out approximately 85-90 grams of dough in a loose ball, and roughly roll it between your hands. You don’t need to compact the dough too much.

Chunky New York chocolate chip Easter cookie dough balls before baking

7. Place 5 cookie balls on a tray spaced out. Flatten them down a bit to increase the surface area and press an additional few halved mini eggs with the domes facing up to the surface.

Chunky New York Bakery-style chocolate chip Easter cookies recipe

8. Bake for 12 – 14 minutes and until golden brown. Allow them to cool on the pan where they will carry over baking for a bit. Oven temperatures vary and I found anywhere from 12 – 14 minutes worked well. 

Final open chunky New York chocolate chip cookie
Chunky New York bakery-style chocolate chip Easter cookies

If you are looking for more Easter recipe goodness these are a few of my best Easter recipes

You might also like these chocolate recipes:

The Best Chocolate Cake by Ina Garten

The best chocolate Nutella brownies

Chocolate fondant with Lindt Lindor

Brown butter rice krispies treats with chocolate

Double chocolate chip skillet cookie

Toffe salted pretzel and chocolate bark

Recipe – makes 10 medium cookies. Adapted from Jane’s Patisserie

Chunky New York Easter chocolate chip cookies

Thick and chunky New York City bakery-style chocolate chip cookies with mini Easter eggs.
Print Recipe
Chunky New York bakery-style chocolate chip Easter cookies
Prep Time:15 minutes
Cook Time:12 minutes

Ingredients

  • 175 gms brown sugar light brown or half white sugar and half muscovado
  • 125 gms salted butter at room temperature
  • 1 large free-range egg
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • ½ tsp bicarb
  • ¼ tsp salt
  • 300 gm cake flour or all purpose
  • 100 gms good quality 70% dark chocolate chopped into small chunks or use good quality choc chips
  • 80 gms milk chocolate cut into small chunks I used Cadbury’s milk chocolate
  • 160 gms Cadburys mini eggs broken into halves or Quarters
  • A handful of additional mini eggs cut in half to press into the finished cookie aprox.20
  • A sprinkle of sea salt flakes optional

Instructions

  • Preheat the oven to 200C/400F and line two large cookie sheets with nonstick baking paper.
  • Using a stand mixer with the paddle (and scraper) attachment, beat the sugar and butter until light and fluffy. About 4 minutes. Scrape the bowl a few times if necessary.
  • Add the egg, vanilla, baking powder, bicarb and salt and continue to beat until well incorporates.
  • Add the flour to the bowl in one go and mix briefly until combined. Do not over mix here.
  • Add all the chocolate (or chocolate chips) and mix briefly until well incorporated. It will still be a bit crumbly, but you shouldn’t see any flour and the chocolate will be well distributed in the dough.
  • Scrape down the bowl with a spatula and incorporate in the dough.
  • Weigh out approximately 85-90gms of dough in a loose ball, and roughly roll with your hands. You don’t need to compact the dough too much.
  • Place 5 cookie balls on a tray spaced out. Flatten them down a bit to increase the surface area and press additional few halved mini eggs with the domes facing up into the surface

Notes

The cookie dough can be made in advance and frozen. Just thaw a bit before baking or bake a little longer.
Double the amount of dough per cookie to make huge cookies..
These cookies are best eaten on the day they are baked and can be frozen once baked too.
You can heat them in the microwave for a few seconds to revive them or pop them into the oven or air fryer for a few minutes. 
Servings: 10

BUY MY NEW eBOOK 

 Find me on Instagram & Pinterest

   

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating