NYC Style White Chocolate Chip & Caramac Cookies
NYC Style White Chocolate Chip & Caramac Cookies
Imagine biting into a thick, chewy cookie bursting with creamy white chocolate chips and rich Caramac pieces, delivering the ultimate sweet indulgence. NYC Style White Chocolate Chip & Caramac Cookies are a delightful treat inspired by the famous cookie shops of New York City, known for their generous size and gooey centres.
Cultural or Historical Context
The NYC cookie craze began with the popularity of Levain Bakery, renowned for their enormous, gooey cookies. These cookies take inspiration from the same trend, bringing a British twist with the inclusion of Caramac, a beloved caramel-flavored confection that has been a favorite in the UK since its introduction in the 1950s.
Ingredients for the White Chocolate Chip & Caramac Cookies
- 350g plain flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 225g unsalted butter, cold and cubed
- 200g light brown sugar
- 100g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200g white chocolate chips
- 150g Caramac bars, chopped into chunks
Preparation Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C fan). Line two baking trays with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the cold, cubed butter with the light brown sugar and granulated sugar until creamy. This will take about 2-3 minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the Chocolate and Caramac: Gently fold in the white chocolate chips and Caramac chunks.
- Shape the Cookies: Using a large ice cream scoop or your hands, form the dough into balls (about 100g each) and place them onto the prepared baking trays, spacing them well apart.
- Bake: Bake in the preheated oven for 12-14 minutes, until the edges are golden brown but the centres are still soft.
- Cool: Allow the cookies to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
How do I store White Chocolate Chip & Caramac Cookies?
Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. To reheat, simply warm them in the oven at 150°C for 5-10 minutes or microwave for 20-30 seconds until warm and gooey.
Nutritional Information
Per cookie (approx. 100g):
- Calories: 450
- Protein: 5g
- Carbohydrates: 60g
- Sugars: 35g
- Fat: 20g
- Saturated Fat: 12g
- Fibre: 2g
- Sodium: 250mg
FAQ about the White Chocolate Chip & Caramac Cookies
Q: Can I use salted butter instead of unsalted? A: Yes, you can use salted butter. Just reduce the added salt to 1/2 tsp.
Q: Can I substitute Caramac with another candy? A: If you can't find Caramac, you can substitute it with caramel-flavored chocolate or butterscotch chips.
Q: Why use cold butter in this recipe? A: Cold butter helps to create the thick and chewy texture characteristic of NYC-style cookies.
Q: How can I ensure my cookies stay soft and chewy? A: Avoid overbaking and let them cool on the baking sheet for the full 10 minutes. This ensures they stay soft in the centre.
Final Thoughts
These NYC Style White Chocolate Chip & Caramac Cookies are perfect for any cookie lover, combining the best of both American and British flavours. Enjoy them warm with a glass of milk or as a delightful treat any time of the day.
Original recipe by Mary Berry.