NYC Chocolate Chip Cookie Baking Kit Recipe - EN

NYC Chocolate Chip Cookies 

Quantity: 24 Cookies

Photo of a stack of chocolate chip cookies on a cooling rack next to a mason jar filled with milk

Time: 20 minutes preparation; ca. 40 minutes baking

Ingredients (included):

  • flour mix
  • sugar mix
  • spice mix
  • chocolate
  • sugar beet syrup

Ingredients (not included):

  • 1 egg
  • 185g butter, softened to room temperature

Baking tools (not included):

  • 1-2 non-stick cookie trays
  • hand- or stand-mixer
  • cooling rack
  • thin spatula 


  1. Preheat oven to 175°C 
  2. Combine the butter & sugar mix, mix well at medium speed with your hand- or stand-mixer. Add the egg & sugar beet syrup. Pro tip: warming the jar of sugar beet syrup in the microwave or a water bath makes it easier to pour the sugar beet syrup! 
  3. Mix well until thoroughly combined, pausing to scrape down the sides & bottom of the bowl
  4. Add the flour mix & spice mix to the butter mixture in 2 batches. Beat on medium speed after each addition. Once the flour mix is fully incorporated, add the chocolate & mix on low until the chocolate is evenly distributed throughout the cookie dough
  5. Using two spoons or your hands, shape the cookie dough into balls with ~2cm diameter & place them on the cookie sheet. The cookies with expand significantly so space them out & target 6-8 cookies per sheet. Repeat with the remaining cookie dough until all cookies are baked 
  6. Bake each tray for 11-13 minutes, the center will still be soft
  7. Take the cookies out of the oven, use a thin spatula to gently unstick the cookies from the baking tray. Allow the cookies to cool on the baking tray for ~2 minutes before moving them to a cooling rack. Allow the cookies to cool & enjoy!

Storage notes: cookies can be stored in an airtight container at room temperature for up to 1 week (if they last that long! 😊) or frozen in an airtight container for up to 1 month.