Triple Chocolate NYC Cookies | Spider-Man: Into the Spider-Verse
Easy and rich triple chocolate NYC-style cookies, decorated with piped white chocolate designs, celebrating Spider-Man: Into the Spider-Verse.
Ingredients
Triple chocolate NYC cookies:
- 135 g [4.75 oz] unsalted butter
- 75 g [¼ cup + 2 tbsp] caster sugar
- 70 g [¼ cup + 2 tbsp] light brown sugar
- 30 g [2 tbsp + 1 tsp] dark brown sugar
- 1 egg
- 250 g [1½ + 1 tbsp] plain [all-purpose] flour
- 50 g [¼ cup + 3 tbsp] cocoa powder
- 1 tbsp cornflour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda [baking soda]
- ½ tsp salt
- 100 g [3.5 oz] dark chocolate chips
- 100 g [3.5 oz] milk chocolate chips
- 1 tsp strong red food colouring
Decoration:
- 200 g [7 oz] white chocolate
- White food colouring
- Baby blue food colouring
- Pink food colouring
- Red food colouring
Instructions
- Grease and line two baking trays with greaseproof paper/baking parchment.
- Beat together the butter and all three sugars until light and fluffy.
- Add the egg and beat again until smooth.
- Sieve the flour into the batter. Add the cocoa powder and the rest of the dry ingredients and mix until a dough is formed.
- Split the dough in half and place the two halves in two different bowls.
- Add the red food colouring into one of the halves and massage the food colouring into the dough until it is as incorporated as it can be.
- Pour half of the chocolate chips into one bowl and half in the other. Combine the chocolate chips in each dough half.
- Shape the dough into balls to create your cookies. Place them on the trays – 5 balls on each – two rows of two and one in the middle so that they have space between.
- Allow your cookies to chill in the fridge for 1 hour or in the freezer for 30 minutes. Do not skip this part or you may end up with flat cookies instead of thick NYC-style ones!
- Around 10 minutes before you are ready to take your cookies out of the fridge/freezer, preheat your oven to 200°C [392°F] or 180°C fan.
- When your cookies are ready, bake them for 11 -13 minutes, just until the surface has cracked slightly. You don’t need to press the cookies down before baking as they will spread in the oven, but you can press the tops of them down just slightly before putting them in the oven if you are looking for a flatter surface rather than a domed once.
- Allow your cookies to continue baking on the trays and subsequently cool for 30 minutes before removing them.
- Whilst your cookies are cooling, prepare your decoration.
- Split the white chocolate into four microwavable or heat proof bowls.
- One at a time, melt the white chocolate either over bain marie (bowl in a pot over boiling water) or in the microwave in 20 second bursts, mixing in between.
- Add the food colouring you are starting with i.e. I started with red for Miles’s red spider design.
- Spoon into a piping bag and pipe onto your now baked and cooled cookies.
- Repeat this process with the other bowls of white chocolate, adding the different food colours that you are using for your designs. Make sure to use separate piping bags to avoid cross contamination of colours!
Notes
These moreish triple chocolate NYC cookies will last for around 4 days in an airtight container, though I doubt they will last that long! They are utterly divine as they are but can be warmed up in the microwave for 20 seconds and served with ice cream.