Cherry Bakewell NYC Cookies

These Cherry Bakewell NYC Cookies are packed to the brim with delicious almond flavour, sweet pops of cherry and studded with hunks of white chocolate. If you love a Bakewell Tart, you’re gonna be head over heels for these cookies!

Hands up, I think this is my absolute favourite cookie recipe on this blog. If they kept appearing in front of me, I’d keep eating them. Best served warm these cookies are the ultimate combination of a Mr Kipling bakewell tart and a thick and gooey NYC cookie.

What is an NYC Cookie?

NYC Cookies, made famous by the Levain Bakery in New York, are cookies that are super thick, crispy on the outside, soft on the inside and packed full of chocolate chips. The most iconic of these is their Chocolate Chip Walnut cookie and if you haven’t had one, you’re missing out.

HERE’S WHAT YOU’RE GOING TO NEED:

• Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
• Dark Brown Sugar – I prefer to use dark brown sugar as it gives a subtle caramel flavour to the cookies. You can use caster or light brown in place but the cookies won’t be quite as tasty.
• Caster Sugar – A little bit of caster sugar helps with the structure of the cookies.
• Eggs – Always free range!
• Vanilla Extract – Always use a pure vanilla extract, there’s nothing worse than vanilla essence. Yuck!
• Almond Extract – Use the best quality you can afford.
• Plain Flour – Sometimes called All Purpose flour.
• Ground Almonds – Also called almond meal
• White Chocolate – You can use chips, chunks or a bar of white chocolate chopped up. Just use the best quality you can afford.
• Glace Cherries – Candied maraschino cherries, delicious!
• Flaked Almonds – For decoration.

Tips for making Cherry Bakewell NYC Cookies:

• Butter – Always start with room temperature butter. It’s much easier to cream with the sugar and will give a much better texture to the finished cookie. Yo0u can also use a baking spread such as Stork, I use it all the time and these cookies turn out great.
• Sugar – A mixture of brown and white sugar gives you the most delicious flavoured cookies. You can use the same amount of white or brown if you only have one kind but the flavour and texture will change slightly.
• Chilling – You can get away with chilling these cookies for only 30 minutes before baking but chilling your cookie dough for up to 24 hours is the optimum time for these cookies. This will help the flavour develop and give you much deeper taste. I always like to make my dough the day before I want to bake them. Just leave them on the counter for 30 minutes before scooping if chilled overnight.
• Freezing – You can freeze the cookie dough, just make up until step 4 and place them in the freezer rather than the fridge. Once the cookies are frozen solid you can pop them in a freezer bag until needed. Just add 2 minutes to the original baking time when baking from frozen.
• Portioning out the dough – This is quite a sticky dough which makes rolling the cookies out by hand a bit of a chore. I like to use a small ice cream scoop to portion them out. I weigh one out to get the feel for how much dough to scoop and off I go.

Reheating the Cookies

These cookies while delicious at room temperature they really come into their own while they’re warm. If you’re not lucky enough to catch them fresh from the oven you can reaheat them easily. Simply pop the cookie in the air-fryer at 170c for 3 minutes or in a preheated oven at 170c for 4-5 minutes.

More Cookie Recipes:

Gilmore Girls Coffee Cake Cookies // S’Mores NYC Cookies // Malteser Bunny NYC Cookies // Taylor Swift Chai Spiced Cookies // Chewy Pumpkin Spice Cookies

Print