Paris-new York Cookies Recipe

Prep

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and sift the flour, baking soda, salt, and cocoa powder (reserve cocoa powder for chocolate dough blending).

Cream butter and sugars

In a stand mixer fitted with the paddle attachment (or using a large bowl and electric mixer), beat the softened unsalted butter with the granulated sugar and light brown sugar on medium speed until pale and fluffy, about 3–4 minutes.

Add eggs and vanilla

Add the eggs one at a time, mixing until incorporated after each addition. Scrape down the bowl, then mix in the vanilla extract until combined.

Combine dry and wet

On low speed, add the sifted flour, baking soda, and 1/2 tsp fine sea salt to the butter mixture in three additions, mixing just until a soft dough forms. The dough should be slightly tacky but workable.

Divide dough

Divide the dough into two portions: about 2/3 of the dough for the plain (New York) base and 1/3 for the cocoa (Paris) base. Keep the larger portion in the mixing bowl.

Make the chocolate dough

To the smaller portion of dough, add the cocoa powder (3 tbsp) and mix on low until evenly colored. If the dough feels too dry, add 1/2 teaspoon of water or an additional egg yolk (optional) to bring it together.

Chop chocolates

Roughly chop the semisweet and dark chocolate. Reserve 1/4 cup of chopped semisweet for sprinkling; fold the remaining chopped chocolates plus the mini chips into the plain dough (larger portion).

Fold chocolate into cocoa dough

Fold the reserved 1/4 cup chopped semisweet and a tablespoon of mini chips into the cocoa (Paris) dough so each dough has a distinct chocolate character: a chunkier New York-style base and a chocolate-forward Paris-style base.

Toast almonds

In a dry skillet over medium heat, toast the chopped almonds until aromatic and lightly golden, 3–4 minutes, stirring constantly. Transfer to a plate to stop cooking.

Make caramel nut crunch

In a small heavy-bottomed saucepan, combine 1/2 cup granulated sugar and 2 tbsp water. Cook over medium heat without stirring until the sugar dissolves and turns a deep amber (watch closely so it does not burn), about 6–8 minutes. As soon as amber color is reached, remove from heat and quickly stir in 1 tbsp unsalted butter and the toasted chopped almonds. Stir to coat and then spread the caramel-coated nuts onto parchment. Sprinkle 1/4 tsp fine sea salt over them. Let cool completely, then roughly chop the nougatine into small shards (about 1/4-inch pieces).

Fold crunch into dough

Gently fold about 3/4 of the chopped nougatine shards into the plain chocolate-chip dough, reserving some shards to press onto cookie tops before baking and for garnish.

Portion dough

Using a 2-tablespoon cookie scoop (or scale to ~28–30 g per cookie), portion rounds from each dough. For a Paris-New York combined look, place a plain scoop and a cocoa scoop side-by-side on the baking sheet, slightly touching so they bake together into a single two-tone cookie. Space cookies 2 inches apart.

Finish tops

Gently press a few reserved nougatine shards onto the tops of the plain side and a few reserved chopped semisweet pieces onto the cocoa side. Sprinkle a light pinch of flaky sea salt on each cookie. If desired, brush a tiny amount (about 1 tsp divided) of melted butter over the nougatine pieces to give them a sheen and help them adhere.

Bake

Bake one sheet at a time in the preheated 350°F (175°C) oven for 10–12 minutes, until edges are set and centers still look slightly underbaked for a chewy center. Rotate the pan halfway through baking for even color.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies will firm as they cool while remaining chewy inside.

Optional sandwich

For an elevated Paris-New York presentation, sandwich two cookies (one plain/one cocoa halves facing inward) with a thin smear of dark chocolate ganache or dulche de leche. To make a simple ganache: heat 1/4 cup heavy cream until simmering, pour over 3 oz finely chopped dark chocolate, wait 2 minutes, then whisk until glossy and cool slightly before spreading.

Serve: Arrange cookies on a platter. These keep in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 3 months.