New York Bakery Style Chinese Cookies
Transport your taste buds to the nostalgic charm of old-school New York bakeries with these irresistibly buttery and tender New York Bakery Style Chinese Cookies. Featuring a shortbread-like base made from simple pantry staples like softened butter, sugar, and all-purpose flour, these cookies are topped with a stunning swirl of melted semi-sweet chocolate for a touch of decadence. Perfectly sweet with a delicate crumb and a hint of vanilla, they’re as delightful to look at as they are to eat. Ready in under 40 minutes, these cookies are an indulgent treat for any occasion, whether it’s a holiday spread or a casual afternoon snack. Serve them with coffee or tea, and watch them disappear! This easy recipe brings a timeless classic straight to your kitchen—no bakery trip required.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 unit Large egg
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 4 ounces Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and salt together until light and fluffy, about 2-3 minutes using an electric mixer on medium speed.
Add the egg and vanilla extract to the butter mixture and mix until fully combined.
Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until a smooth dough forms. Be careful not to overmix.
Using a cookie scoop or tablespoon, portion the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Flatten each ball slightly with the palm of your hand to form a disc shape.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between intervals, until smooth and fully melted.
Using a small spoon, place a dollop of melted chocolate in the center of each cookie and swirl it gently with the back of the spoon to create the signature swirl design.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers remain pale.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.2 g | 295% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 702 mg | 234% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 514.4 g | 187% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 262.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 112 mg | 9% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
