Cinnamon & Orange New York Style Cookies Recipe
- 215g Cold block butter
- 110g Castor sugar
- 110g Light brown sugar
- 1 Egg
- 1/2 tsp Orange essential oil
- 300g Self raising flour
- 1 tsp Ground cinnamon
- 1/2 tsp Baking powder
- 1/2 tsp Bicarbonate of soda
- 250g Dark chocolate callets
- Preheat the oven to 190⁰c, Fan 170⁰c, Gas 5, 375⁰F.
- Prepare two/three baking trays with parchment paper.
- In a large bowl, partially combine the cold butter, castor and light brown sugar together leaving small chunks of butter throughout the mixture.
- Add the egg and orange essential oil to the same bowl, combine insuring that you don’t over mix.
- Then sieve the flour, cinnamon, baking powder and bicarbonate of soda into the mixture then combine.
- Add the dark chocolate callets and gently combine.
- Use your hands to scoop together balls of dough that are 85g per cookie ball.
- Once you have weighed all the cookie mixture into balls, put them in the freezer for a minimum of 2 hours. This will allow your cookies to keep their height when baking.
- Once the cookies are frozen, place them on the preheated lined baking trays, making sure to give them lots of space as they will spread out.
- Bake them for 12-15 minutes or until they are golden, they will still look slightly underbaked. This is good as they will firm up when they cool down.
- Leave on baking trays for at least 10 minutes so they firm up a little, transfer them to a wire rack and allow them to cool fully.
- You can swap out the chocolate callets for milk or dark.
- Want to make the cookies perfectly circular? You will need a large circular cookie cutter that is bigger than the cooked cookie. Gently place the cutter over the hot cookie (Careful the tray will be hot) and in a circular motion move the cutter so it gently knocks into the sides creating a perfectly round cookie.
- You can cook them straight away but would recommend freezing them as stated in the recipe above.
- As/if you are freezing the cookies balls you don’t have to cook them all at once. They would last up to one month from frozen.
Did you make this recipe?
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