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NYC Chocolate Chip Cookies!

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Giant, Gooey and Utterly Epic NYC Chocolate Chip Cookies based on the famous Cookies from New York City!! 

Can we take a minute, right at the beginning of this blog post, to appreciate… that I have given you guys this recipe. I have finally given you all the recipe that you have been after, for such a long long time. QUEUE THE APPLAUSE. 

I’m joking – seriously. But anyway… I will say the reason they took this long to come to my blog, is because I only, finally, went to New York four months ago on my Mini-Moon, so I finally got to try some classic NYC Cookies for myself!

I wasn’t prepared or willing to post an NYC Chocolate Chip Cookies recipe before I had actually eaten some for myself! I feel like that is pushing the limit really… can you make a recipe for something as famous as this, if you haven’t even there and eaten them?!

Anyway. When I was in New York, I ate so. many. cookies. The best of all, for me personally, was the ones from Levain Bakery. Oh, holy geeeeeeee they were insanely epic. I heard lots and lots of talk about Levain Bakery on my social channels before I went, and my gosh they did not disappoint. 

My husband and I managed to get in when there was absolutely no queue, and we then trotted over to Central Park to enjoy them, and my gosh it was the best thing ever. Not only was I finally taking in the sites of Central Park, in actual New York City, but the cookies… wow. 

When it comes to making a recipe for them though, I will say that these are not authentic Levain Bakery cookies, as I just don’t think they can be recreated. I really don’t. There are many great NYC Chocolate Chip Cookies recipes out there – but I don’t want to repeat them. 

I have honestly made about 20 batches of cookies now, to get these right. There are so many factors when it comes to making these cookies – and jeez it’s hard to get them all right. 

When researching into recipes, what Levain Bakery and other bakeries such as Creme in London and so on do.. it is a bit of a mix. What flavours actually go into them, what order you put the ingredients in, and so on! 

I basically just wanted to create giant chocolate chip cookies, that resemble NYC Chocolate Chip Cookies, that are easier to make. They are definitely different from the rest of my cookies, but that’s what we want – NYC Cookies are a world of their own. I teased this post on my Instagram a little while ago and you guys went crazy for them… so I hope you are READY!! 

One key to these cookies is genuinely, as annoying as it’s going to sound… but trusting the recipe. If you want the cookies that are in the photos, you want to STICK TO THE RECIPE. Stick to the recipe for at least the first time, and then you can try altering it to different sugars and so on!

I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. You really want to stick to these if you can – but you can use all brown, or all white if you have to. 

Switch the sugars to caster sugar can really change the texture. I’m not the biggest fan of caster sugar in cookies anymore – and if you try this recipe as listed, you will agree with me!

Now when it comes to the flour… I stand by using cornflour in my other recipes. I really honestly do. I even think these are better with a bit of cornflour. The cornflour creates a softer texture in the cookie, without drying the cookie out. It’s perfection. However, a lot of you don’t like using it. 

I will admit, I don’t really get it… but hey ho. I purposely made this recipe to not use it, to simplify it for you guys. However, as noted below – you can use a bit if you can, and you’ll love the result. Promise! 

A lot of NYC Cookie recipes use a mix of flours, but again I wasn’t a fan… I wanted to make it be fewer ingredients. However, you can switch it up. You can easily use self-raising flour instead of plain, but you would then only use 1/4tsp bicarbonate of soda, and no baking powder! 

I use all plain flour and add in the baking powder to get the texture, and I love it. You want the rise from the raising agents to create the perfect texture.. and it really works! You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it… heaven. 

I use salt in my cookie dough as I do in all my cookies, but it has to be the right kind of salt. I much much MUCH prefer to use sea salt in the cookies. Not only does it create a better flavour, but the salt is also just nicer in general. 

When it comes to the chocolate chips, I, as always, use actual chocolate chips. I use a 50/50 mix of Milk Chocolate and Dark Chocolate. You get the sweetness from the Milk Chocolate, but also some bitterness from the Dark Chocolate which creates the balance. You can, of course, use all of one or the other. 

You can add in walnuts, macadamia nuts, so on and so on… but more NYC style cookies will be on their way to this blog soon… These really are the most adaptable and delicious cookies EVER so happy baking! x

NYC Chocolate Chip Cookies!

Giant, Gooey and Utterly Epic NYC Chocolate Chip Cookies based on the famous Cookies from New York City!! 
4.99 from 115 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie

Ingredients

  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla (optional!)
  • 300 g Plain Flour
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 300 g Chocolate Chips (150g Dark, 150g Milk)

Instructions

  • Add your butter and sugars to a bowl and beat till creamy - I use my stand mixer with the beater attachment!
  • Add in your egg, and beat again. If using vanilla, add it in now!
  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat till a cookie dough is formed!
  • Add in your Chocolate Chips and beat till they're distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 120g each!
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 12-14 minutes. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking.
  • Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling!
  • ENJOY!

Notes

  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! 
  • If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
  • Once baked, these will last for 4-5+ days!
  • You can use any chocolate you fancy, I just love the combination of milk and dark chocolate!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
  • I use this dark chocolate in my baking!
  • And I use this milk chocolate in my baking!
  • If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
  • If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
  • If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
Nutrition Facts
NYC Chocolate Chip Cookies!
Amount Per Serving
Calories 521 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 40mg13%
Sodium 246mg11%
Potassium 133mg4%
Carbohydrates 76g25%
Fiber 2g8%
Sugar 45g50%
Protein 6g12%
Vitamin A 474IU9%
Vitamin C 1mg1%
Calcium 96mg10%
Iron 2mg11%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Traybake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

272 Comments

  • Michelle Kurtz
    May 26, 2020 at 1:48 am

    Tried these cookies today for Memorial Day. Made them yesterday and put in the freezer. I’m having a hard time with baking from frozen. We’ve tried up to 20 minutes at 375 and they still look like baseballs, no spreading and some rawness in the middle. Any advice?

    Reply
    • Jane's Patisserie
      May 26, 2020 at 8:56 am

      As you are in America, ingredients could be different – which could easily cause this! They can sometimes need flattening a bit, but the rawness does go away once cooled for the minimum of 30 minutes!

  • Beth
    May 25, 2020 at 2:49 pm

    Made these today, absolutely delicious, best ones yet! Could these be made with gluten free flour?x

    Reply
    • Jane's Patisserie
      May 25, 2020 at 5:03 pm

      Lots of my readers have made them gluten free with a simply flour switch and said they worked well!!

  • Susan Baker
    May 23, 2020 at 9:22 pm

    5 stars
    Amazing cookies and soooo easy I have made multiple. I do 3 batches at once then divide and do white choc, these ones and triple choc I have also done white choc and honeycomb all amazing. My nephew loves the triple choc but now I’ve seen your new recipe I’ll give that a go!

    Reply
  • Lorna
    May 23, 2020 at 9:54 am

    I made these last night and, because I didn’t quite have enough chocolate, I chopped up a small Snickers and Twix (albeit Aldi’s versions) and O.M.G! Absolutely delicious! I made the Triple Choc cookies a couple of weeks ago and they were perfect too! Thank you!!

    Reply
  • Tracey
    May 22, 2020 at 6:15 pm

    5 stars
    These are amazing the best cookies I’ve ever made can’t wait to try the triple chocolate ones. Just wondering how long would they last in the freezer if I was to make a few batches of them? Thanks

    Reply
  • Liz
    May 21, 2020 at 8:49 pm

    Made these today and turned out great! However I used the same Callebaut milk chocolate chips as you from Amazon but mine don’t hold their shape, they spread out. Have used in another recipe and they did the same thing. Any tips on the chocolate chips to make them hold their shape?

    Reply
    • Jane's Patisserie
      May 22, 2020 at 8:05 pm

      Hiya – I’m not sure what you mean about them holding their shape? Do you mean the cookies flattened?

    • Liz
      May 23, 2020 at 9:54 am

      No I meant the chocolate callets spread out so they no longer look like chocolate chips rather like melted puddles of chocolate. Yours look like they hold up their shape like normal chocolate chips

    • Jane's Patisserie
      May 23, 2020 at 9:59 am

      How strange – I don’t do anything special, I literally just add them in like shown and they work wonderfully!

  • Andrea
    May 21, 2020 at 3:08 pm

    5 stars
    Amazing!
    They are massive, so next time I might make 16 smaller ones, as they were as big as my son’s face. Great for a special treat.

    Reply
  • Emma
    May 19, 2020 at 8:04 pm

    5 stars
    Have made these 3 times already, they are the PERFECT COOKIE! Tried so many other recipes and never have turned out anywhere near as good – followed step by step. Thank you for sharing! 🙂

    Reply
  • Anna
    May 19, 2020 at 6:00 pm

    Amazing recipe! Thanks

    Reply
  • Davi
    May 19, 2020 at 1:56 pm

    Hi Jane if making smaller cookies would you alter the cooking time x

    Reply
    • Jane's Patisserie
      May 19, 2020 at 2:56 pm

      Yes!! Say you make them half size, they’d take about 9 minutes to bake! x

  • Amy
    May 18, 2020 at 10:54 pm

    5 stars
    My husband is so happy right now, I just cooked up a batch and we both agree they are incredibly delicious! Thanks!

    Reply
  • Siobhan
    May 18, 2020 at 5:22 pm

    5 stars
    My son has made these today. They are so good, will be making again. Jane is my go to for baking recipes. if your debating whether to try one of her recipes, just go for it you won’t be disappointed

    Reply
  • Emily
    May 18, 2020 at 10:04 am

    Made these three times now! They are the BEST cookies I’ve ever made or eaten. Adding the cornflour is genius. Our new family go-to cookie recipe 🙂

    Reply
    • Jane's Patisserie
      May 18, 2020 at 11:06 am

      Ahhh yay! So so glad you like them! The cornflour just makes the texture so much more yummy!!

  • Abbi
    May 17, 2020 at 10:28 pm

    5 stars
    I never leave recipe reviews, however I made these cookies today and they are the best thing I have ever tasted. My other half tried them and said they are the best cookies he’s ever had. I look forward to making these 100x more!

    Reply
  • Grace
    May 17, 2020 at 5:36 pm

    Hi Jane – just wanted to say these cookies came out amazing! They definitely didn’t last long around my family.
    I also used your tip and swapped 25g of flour for cornflour and the texture was amazing! So gooey and soft!

    Reply
  • Chloe
    May 16, 2020 at 7:52 pm

    5 stars
    The best cookies! I used white chocolate chips and they were amazing. Highly recommend this recipe!!

    Reply
  • Sarah
    May 16, 2020 at 12:54 pm

    5 stars
    Hi love this recipe! Just trying out the triple chocolate ones now too! How long can you freeze the cookie dough balls for? Thanks

    Reply
    • Jane's Patisserie
      May 16, 2020 at 2:54 pm

      They need the minimum mentioned to bake on the same day, but they can stay in the freezer for up to 3 months or so!

  • Morgan
    May 16, 2020 at 12:19 pm

    5 stars
    After baking these, they are 100% best cookie recipe I have ever baked but also very addictive. I will definitely try the triple chocolate recipe next.

    Reply
  • Millie
    May 16, 2020 at 9:41 am

    Hello I’m a big fan of your recipes and they always go well however I made these yesterday and found them incredibly salty. I out in 1+1/2 TSP baking powder and 1/2 bicarbonate and 1\2 salt.
    I think it may predominantly be the baking powder that I may have put too much off but did measure it out. Just want to see if the above was correct for when I make them again. Thank you!

    Reply
    • Jane's Patisserie
      May 16, 2020 at 9:58 am

      Hey! The measurements are definitely correct – they need to be level (As all measurements should be unless otherwise specified) but what type of salt did you use? If it was a table salt or a fine grain that could be it as that is often a lot stronger! And did you use a butter with added salt it?

  • Maddy
    May 16, 2020 at 9:25 am

    5 stars
    OMG!!! These cookies are the best!! I used a mix of dark and white chocolate instead of dark and milk and added the cornflour as suggested, and they were insanely good! My sister said they were the best cookies she’d ever tasted so 5 stars from me!!❤️🤩

    Reply
  • Andrea Garner
    May 15, 2020 at 2:13 pm

    A-M-A-z-I-N-G

    These cookies are so so good! Wonderful step by step instructions Jane as always. ❤️ Can’t wait to make the next batch. X

    Reply
  • Melanie Loder
    May 14, 2020 at 11:19 pm

    5 stars
    Wow! Another amazing recipe…. Thank you so much! My 12 year old made these today; they are the best cookies we’ve ever eaten! I always know your recipe’s will turn out perfectly 🤩

    Reply
  • Kim
    May 14, 2020 at 3:59 pm

    5 stars
    These are amazing!! Felt like I was back in New York at Levain Bakery. Can’t wait to make the triple chocolate ones! X

    Reply
  • Rose
    May 14, 2020 at 2:25 pm

    5 stars
    My daughter and I made these for her home learning today, and here is her review:

    In my own opinion I would say they are very chocolaty but not sickly and I advise children to eat half a cookie. They are very easy to make, they only take 14 minutes to bake and 30 minutes to cool. I think you should make the mixture a bit bigger so you can make about 20. I really like the vanilla essence, it gives it a lot of flavour. Rose (age 7)

    Reply
  • Victoria Hypher
    May 14, 2020 at 1:58 pm

    5 stars
    These are amazing!!! I just made my first batch and half have gone already!!!! My husband loves good food and always gives me his honest opinion on what I make and seeing as he has eaten 3 already in one go and given me the thumbs up I will be making these again!!! Recipe is easy to follow and I can honestly say the best cookie recipe I have tried. Will be using this always from now on.

    Reply
  • Mandy
    May 12, 2020 at 8:07 pm

    5 stars
    Have to agree with the other reviews these were absolutely delicious. Tried many of Janes recipes and always turned out fab. Would love to see these in a red velvet version 😍

    Reply
  • Dy
    May 12, 2020 at 8:00 pm

    5 stars
    Hands down the best NYC Cookie recipe EVER! Cant wait to try the chocolate ones, and hopefully Red Velvet in the future! Thank you Jane <3

    Reply
  • Hannah
    May 12, 2020 at 5:01 pm

    5 stars
    Easy to follow recipe just like all the others I’ve tried. So glad I found your site for lockdown. Helping me through one bake at a time!

    Reply
  • Archana
    May 12, 2020 at 10:40 am

    I have made these twice now and they have gone down like a storm! Heavenly! The sea salt adds such a nice and slightly different touch to normal choc chip cookies. I froze my second batch and only been taking them out as and when. I found if frozen for more than the 30mins time (like properly frozen) they don’t flatten much and need a slightly longer bake – I added an extra 4 mins (rangemaster oven) – still absolutely gorgeous cookies. I didn’t have light brown sugar – so I used light muscovado sugar which worked beautifully. I also made mine slightly smaller at 100g just so I could get more cookies out of the batch. If I could give them more than 5 stars I would.

    Reply
  • Kate
    May 10, 2020 at 3:22 pm

    5 stars
    Have just taken these out the oven, burnt my mouth because I was too impatient to wait for them to cool! So delicious.
    My husband who (before lockdown) regularly travelled to the US sprinkled seasalt on top too. Loved them. Thank you Jane !

    Reply
  • Becca
    May 10, 2020 at 11:09 am

    Hi Jane

    We have been using your recipes a lot recently they have all tasted delicious!!
    Just wanted to ask have all the nutritional facts not been taken off?
    Thanks

    Reply
  • Katie
    May 9, 2020 at 7:38 pm

    5 stars
    I don’t leave reviews on websites often but I just had to for these, absolutely delicious and so easy to make! They get even better once they are fully cooled as they are a lot more gooey and melt in the mouth, thank you for another great recipe!

    Reply
  • Emma
    May 9, 2020 at 7:36 pm

    5 stars
    Tried this recipe today – bloody loved it! Thankfully we only baked 4 so we won’t eat them all at once.

    Followed the recipe to the T and they turned out great. Also used my KitchenAid and one thought I had was, it would be helpful in the method if you included what setting you put yours on as it took a while to beat the butter and sugar but I didn’t want to put the mixer on too fast and ruin the mix.

    Reply
    • Jane's Patisserie
      May 9, 2020 at 8:00 pm

      You can’t really beat it too fast or over beat it – it just needs to be creamed together like mentioned! And there is also a video of me making them on YouTube which shows what it should look like 😊

  • Claire
    May 9, 2020 at 2:13 pm

    Hi Jane just , wondering is it possible to alter the ingredients to make it gluten free? . I’m thinking of giving it a try making two batches one gluten free and one the same as your recipie. Thanks

    Reply
    • Jane's Patisserie
      May 9, 2020 at 2:38 pm

      Quite a few of my readers have made these gluten-free by switching the flour to gluten-free and said they were lovely!

    • Em
      May 16, 2020 at 6:47 pm

      Did you add any Xanthan Gum to your gf cookies? And if so how much?
      The gf flour I have doesn’t have any included in it and i have never made GF cookies before!

  • Karen
    May 9, 2020 at 1:22 pm

    Hi Jane I’m loving your recipes but just wanted to ask if I can substitute light sugar for Demerara? I’m having trouble getting hold of light brown sugar?

    Reply
    • Jane's Patisserie
      May 9, 2020 at 2:38 pm

      Yes as mentioned you can easily use all granulated sugar – or you can try demerara!

    • Sarah
      May 13, 2020 at 8:03 pm

      Love your blog! I’ve made few things already and can’t wait to make them again! About NYC cookies is it possible to substitute the plain flour for the self rising one? I haven’t been able to get plain because of the lockdown but can’t wait and want to make them ASAP 😄. Stay safe x

    • Jane's Patisserie
      May 14, 2020 at 9:08 am

      Ah yay! Yes – it’s mentioned in the post along with what else you would need to change!! x

  • Lisa
    May 9, 2020 at 11:07 am

    5 stars
    Worked beautifully! Both the 4 I baked straight from the fridge, as well as the 4 from the freezer! Microwaved for 20 seconds the day after baking and enjoyed with a coffee; perfect!

    Reply
  • Rachel Harrington
    May 9, 2020 at 9:51 am

    4 stars
    I am a very limited baker, but I found this recipe really easy and simple to follow.

    The cookies are soooo yummy. We only used 250g of chocolate which was plenty, so don’t worry if you don’t have the full amount. It was also a mix of dark choc chips and broken up Cadbury bar. Worked well!

    Can’t wait to bake some more, really boosted my confidence.

    Reply
  • Stef
    May 9, 2020 at 8:48 am

    Hi Jane,

    Thank you for sharing this recipe. I’m planning to make these awesome cookies today. I usually follow every step and ingredient in your recipe including the cornflour in the cookies. Did you recommend to add any cornflour for this recipe? I’m not fussy about the texture, but does it help in binding the ingredients?
    Thank youuu! Love your blog!

    Reply
    • Jane's Patisserie
      May 9, 2020 at 8:55 am

      Yes, it’s mentioned in the post and the notes for if you want to use it!

  • Ceri
    May 8, 2020 at 7:16 pm

    Just made these cookies and they are incredible! I didn’t use vanilla extract, added cornflour and had to use muscovado sugar (but had seen in the comments that it would work). Absolutely delicious, thank you!

    Reply
  • Sanjika
    May 8, 2020 at 7:03 pm

    Hi Jane! Please suggest an eggless version for these beautiful chocolate chip cookies🥺💕

    Reply
  • Hannah Fullwood
    May 8, 2020 at 3:31 pm

    5 stars
    These have got to be the best cookies I have ever baked. They’re gooey and chocolatey as well and what’s great is I freeze the batch and bake them whenever I get a craving for cookies! An amazing recipe and so easy to follow.

    Reply
  • Jodie
    May 8, 2020 at 1:25 pm

    This recipe was so easy and quick. My family said it was the best cookies I’ve ever made and I agree.

    Reply
  • Izzy
    May 8, 2020 at 12:43 pm

    5 stars
    Hey!
    Sorry to be one of ‘those’ people but have you got the Nutritional Information for these cookies? Or even just the calories?
    Lockdown treats need to be controlled otherwise I may not fit out the door 😂
    Love all your recipes, thank you ☺️

    Reply
    • Jane's Patisserie
      May 8, 2020 at 2:07 pm

      Unfortunately, the nutritional information section isn’t working right now – sorry.

    • nikki shelton
      May 11, 2020 at 7:51 am

      5 stars
      wow!!! amazing cookies my family loved them. they said they were one of the best they’ve had. definitely the best ive made.

  • Alisha
    May 8, 2020 at 11:49 am

    Hey does the butter need to be at room temp or straight out the fridge?

    Reply
    • Jane's Patisserie
      May 8, 2020 at 12:10 pm

      If using real butter, you may want for it to be more room temp, but spreads and stuff are fine straight from the fridge!

  • Amanda
    May 8, 2020 at 10:20 am

    5 stars
    Hands down the best cookie recipe I’ve ever made. I replaced 100g of choc chips with peanut butter chips as we love peanut butter in this house and they are amazing.

    Reply
    • Jane's Patisserie
      May 8, 2020 at 12:11 pm

      Yayy!!

    • Sue
      May 9, 2020 at 4:49 pm

      5 stars
      Amazing recipe Thank you! These are the best cookies I’ve made. I didn’t have any baking powder or bicarbonate so used all self raising flour, taking out a bit and adding some cornflour as suggested in the recipe and seemed to work ok, they tasted great! Thanks again.

  • Charlotte
    May 7, 2020 at 10:19 pm

    5 stars
    Fantastic recipie! The first time i made with chopped up milk and white chocolate bars and they were delicious. I’ve written the recipe down in my book (which only the best ever make!). The first batch me and my husband ate within 2 days! Tonight I’ve made another batch with chopped up milkybar and some giant chocolate buttons (it’s all we had). Can’t wait to see how they turn out. Thank so much for the recipe 🙂 x

    Reply
  • Faye
    May 7, 2020 at 11:25 am

    Hi! There seems to be a shortage of light brown sugar in the supermarkets at the moment, if I substituted it, would I have to use all of what I substituted , so 175g of it or would I still do the 100 and 75 g? Sorry I hope that make sense xx

    Reply
    • Jane's Patisserie
      May 7, 2020 at 1:19 pm

      Ideally, you would use all granulated, which would be a total of 175g.

  • Chelsie
    May 7, 2020 at 8:34 am

    5 stars
    Love this recipe! I kept the little dough balls frozen and bakes them fresh for people birthdays to drop on their doorstep! Nothing like a home baked cookie 🙂 I have one question! I just cannot get hold of flour at the moment! I just have self raising left in the house now- I read your section on the blog how some recipes do half and half etc, would these work using 100% self raising? Thanks Chelsie 🙂

    Reply
    • Jane's Patisserie
      May 7, 2020 at 9:41 am

      Yes, there’s notes in the blog post about just using self-raising 😊

  • Becks leach
    May 6, 2020 at 8:30 pm

    5 stars
    Made these just now for my son he says best Ever cookies he’s had .. I agree they are amazing 😉

    Reply
  • Chelsea
    May 6, 2020 at 8:12 pm

    5 stars
    These were utterly amazing! I’ve made cookies so many times over the years and can honestly say these were the tastiest I’ve ever done, and the family have verified this 🤩 such an easy recipe to follow too, will be making these again ASAP!!

    Reply
  • Amy Dissington
    May 6, 2020 at 5:54 pm

    Hi Jane, I’m struggling to get hold of sea salt, would this recipe work without or is it a must?

    Reply
    • Jane's Patisserie
      May 6, 2020 at 7:13 pm

      For the best cookie it should be used, but you can use 1/4tsp of regular salt if you can’t get sea salt!

  • Lisa
    May 6, 2020 at 11:19 am

    5 stars
    I am a massive fan of your page and have followed it for some time. I made your raspberry and white chocolate loaf cake for my work colleagues and everyone loved it. I have these cookies in the oven at the minute and i cant wait to try them. Thank you so much for all the recipes they are amazing😍
    Lisa

    Reply
    • Jane's Patisserie
      May 6, 2020 at 11:46 am

      Ahh yay! Thank you so much! And I hope you love the cookies!

  • Emily
    May 6, 2020 at 9:41 am

    5 stars
    Have made these twice now and absolutely love them! The first time they had a slightly bitter after taste so the second time I reduced the baking powder and bicarb ever so slightly and they came out perfect! Can’t wait to bake the triple choc ones now!

    Reply
  • gemma Symonds
    May 6, 2020 at 9:21 am

    These are my favourite cookies….ever.
    I just put 200g of choc in mine and used all granulated sugar but they were still the best I’ve made.
    Now to try the chocolate nyc ones 😋

    Reply
  • Keeley
    May 5, 2020 at 4:14 pm

    5 stars
    These cookies are definitely the best I have ever made! I split the cookie dough in two – froze half for another day and cooked half – absolutely delicious!
    I do have one question – as I froze half the dough in one big ball (rookie error!) if I were to bake this in one go, rather than splitting into four, do you think this would work? I’m dreaming of a massive cookie! Thank you!

    Reply
    • Jane's Patisserie
      May 5, 2020 at 4:53 pm

      Ahh that’s amazing! And I don’t think that would work, unfortunately.. it would probably be far too raw in the middle and also burnt on the outside! x

  • Rebecca Slade
    May 5, 2020 at 3:08 pm

    5 stars
    These look absolutely amazing!! The milk & dark choc together make a fantastic flavour! Honestly can’t describe how amazing these are🥰 absolutely delicious and they were gone in a day🥳 will 100% be making these again❤️

    Reply
  • Amy
    May 5, 2020 at 10:33 am

    5 stars
    Delicious! Another absolutely fantastic recipe Jane – your recipes are the only ones I use for my bakes as they’re just so good. Thank you!

    Reply
  • Az Henry
    May 5, 2020 at 12:08 am

    Hey Jane!
    These look delicious! I will be trying them out tomorrow. However I have been unable to find Baking Powder anywhere for ages now! I do have bicarbonate of soda though. How do I make these without the baking powder? Would I need to use self raising flour instead or can this recipe be done without the baking powder? I did read your comments on using self raising flour and 1/4 bicarb but I wondered if there was any other way and I’m also running low on self raising flout! 🙁 x

    Reply
    • Jane's Patisserie
      May 5, 2020 at 8:55 am

      For the most similar texutre, you’d need to do the self-raising version! Without enough raising agent they just won’t be the same unfortunately! X

    • Azari Henry
      May 6, 2020 at 11:03 am

      5 stars
      Thanks Jane I used the self raising flour and 1/4 bicarb! They were absolutely delicious and I’m making 2 more batches today!
      Xx

  • Abi
    May 4, 2020 at 8:34 pm

    5 stars
    Brilliant recipe. I have tried soft bake cookies before but have been disappointed. These cookies are amazing, just what I hoped they would be. Slightly crisp in the outside, lovely and soft inside. Be warned they are huge! I froze 4 cookie balls and cooked them a few days later from frozen, they cooked perfectly. I this recipe has made it to my recipe tin (only my faves make it there). Thanks Jane

    Reply
  • Abby Constable
    May 4, 2020 at 7:59 pm

    5 stars
    Made for the first time! Wow! Amazing! Couldn’t help but eat them all! Had to make do with the ingredients I had so used half & half flour so the tips to change the baking powder & bicarb were great! The salt makes this recipe! Have bought more ingredients to make again at the weekend! Definitely my new favourite!

    Reply
  • Charlotte
    May 4, 2020 at 7:34 pm

    Hi I wondered if you can use normal chocolate in replace of the chocolate chips for this recipe? Really struggling to get hold of them! X

    Reply
    • Jane's Patisserie
      May 4, 2020 at 7:37 pm

      Oh for sure, all chocolate chips are are small pieces of chocolate really so just chop a bar up! x

  • Lee
    May 4, 2020 at 7:31 pm

    5 stars
    These were amazing and so easy to make. I thought they looked too big to bake but they worked perfectly.

    Reply
  • Martyna
    May 4, 2020 at 7:29 pm

    5 stars
    These were A-Ma-zing!!!! But are they 521Cal per cookie or for the whole batch?😳

    Reply
    • Jane's Patisserie
      May 4, 2020 at 7:33 pm

      Per cookie, but it’s an estimate and it should never dictate whether you enjoy the food or not.

  • Anna
    May 4, 2020 at 6:40 pm

    5 stars
    I was unsure about these as I LOVE supermarket style chewy cookies and wasn’t sure how these would compare having never had a NYC style cookie.. however took a risk and they were delicious!! So good. I ended up having to give three away as Although I’d kept them in the freezer I couldn’t stop Baking them!

    Reply
  • Zoe Bottomley
    May 4, 2020 at 6:30 pm

    5 stars
    Perfect. If you follow the recipe you get exactly what you see.

    Reply
  • Nicola
    May 4, 2020 at 6:05 pm

    5 stars
    Easy to make and fantastic result. Best cookies I’ve made!

    Reply
  • Ashleigh
    May 4, 2020 at 4:59 pm

    5 stars
    Thank you Jane for making all your recipes so easy to follow and great tasting! I can’t wait to make another batch of these again!

    Reply
  • Lauren
    May 4, 2020 at 3:22 pm

    5 stars
    I’ve been trying to perfect the ‘New York style cookie’ since return from a trip to NYC earlier this year and falling in love with the Levain Bakery Cookies! This recipe does not disappoint! I used a mixture of milk, dark and white chips and oh my goodness, delicious! I’ve baked 4 cookies and have had to keep the rest in the freezer to avoid devouring the lot in one hit!
    If you bake one thing during isolation, make sure it’s these little morsels of gooey HEAVEN!

    Reply
  • Lauren
    May 4, 2020 at 2:41 pm

    5 stars
    The BEST cookies ever! So tasty!

    Reply
  • Chlow
    May 4, 2020 at 2:01 pm

    5 stars
    These are amazing!!! Can’t wait to try more recipes ☺️

    Reply
  • Catherine
    May 4, 2020 at 1:29 pm

    5 stars
    Baked these cookies twice now! Used different fillings each time but both delicious! My only query is that both times I’ve used one egg and my mixture hasn’t formed into a dough, I’ve had to pop another one in. Is this unusual? X

    Reply
    • Jane's Patisserie
      May 4, 2020 at 1:37 pm

      How are you mixing it? And what butter did you use? The mixture is quite stiff and it is meant to be, and I typically make it with my stand mixer and it does come together, it just takes a while so mixing by hand for example would make it seem drier! My YouTube video may help – https://www.youtube.com/watch?v=YAuN9bxq9Hg&t=500s

  • Kathleen
    May 4, 2020 at 1:15 pm

    5 stars
    Simple and delicious – I used self-raising flour as directed and they came out perfectly – Thank you 🙌💯☺️

    Reply
  • Bobby
    May 4, 2020 at 1:00 pm

    5 stars
    This recipe is amazing!! We’ve done the NYC cookies a couple of times now and they turn out perfect every time!! So good with ice cream 😍

    Reply
  • J Sok
    May 4, 2020 at 12:21 pm

    5 stars
    These are the best cookies of all time. So simple to make yet so delicious. Could you swap out choc chips for normal chocolate blitzed into small chunks? Struggling to get choc chips on lockdown.

    Reply
    • Jane's Patisserie
      May 4, 2020 at 1:09 pm

      You can definitely just chop up some chocolate – you don’t even have to blitz it! x

  • Maria
    May 4, 2020 at 12:21 pm

    5 stars
    Literally the best cookies I’ve ever had!! I’ve recommended this recipe to a lot of friends who have had a go at making them too. My newest craving!

    Reply
  • Eloise
    May 4, 2020 at 12:14 pm

    5 stars
    I made these yesterday! OMG the BEST recipe 🍪 Thank you!! I made a second batch and popped it in the freezer for those days when you fancy a nice warm cookie. Your recipes are so easy to follow and have the best results! X

    Reply
  • Grainne Mears-Bullen
    May 4, 2020 at 12:04 pm

    5 stars
    What an incredible cookie recipe. I have made many cookies in my time, but this one has to be the best I have ever made! They were PERFECT!

    Reply
  • Natasha
    May 4, 2020 at 12:03 pm

    5 stars
    Absolutely loved making these, so simple and easy to follow they just don’t last long cos I ate them all..

    Reply
  • Sophia
    May 4, 2020 at 11:39 am

    5 stars
    Every recipe I make from Jane’s patisserie turns out amazing, I’m so glad my friend recommended her bakes! These cookies are so amazing and gooey, I’m already planning on making another batch!! I had to leave mine in a little longer than the suggested cook time but I think that’s because I was cooking from frozen. Thanks Jane!

    Reply
  • Ellie
    May 4, 2020 at 11:23 am

    5 stars
    These cookies are amazing! Having been to NYC at the start of the year this recipe is just what was needed. Fiancé loves them, and after the first lot I have made another two batches that are in the freezer waiting, as I can’t trust myself not to eat them all when baked!! Thanks Jane

    Reply
  • Natalie
    May 4, 2020 at 11:05 am

    Every time my husband goes to London he brings home this box of amazing cookies but I’ve told him not to bother now. These cookies are life changing, simply the best ever

    Reply
  • Michala Swann
    May 4, 2020 at 10:55 am

    5 stars
    I made these last week, half the dough is in the freezer for baking today! They are something else! Really delicious. I love your recipes, thank you for sharing them.

    Reply
  • Sophie Mortimore
    May 4, 2020 at 10:48 am

    These are the best cookies I’ve ever tasted! We followed the recipe exactly & used white, milk & dark chocolate chips, we doubled up the ingredients & made 16 cookies & dropped them off at family & friends & everyone loved them 😊 do you know when the double chocolate recipe will be out cannot wait to try? So glad I found this page everything is explained perfectly & so many yummy recipes 😋

    Reply
    • Jane's Patisserie
      May 4, 2020 at 10:57 am

      Awh amazing! And it will be out soon enough.. 😏

  • Rosie
    May 4, 2020 at 10:30 am

    5 stars
    This recipe is insane! I’ve never made cookies that were so soft and gooey and delicious. Gave them out to a few families nearby (with social distancing and very careful when making them) and they absolutely loved them! Thanks for making our community happy, Jane 🙂 I love being able to freeze them and have them whenever you fancy too!

    Reply
  • Rebecca pleavin
    May 4, 2020 at 10:24 am

    5 stars
    Let me just start of by saying I have made 100’s of cookie recipes from the internet but my goodness these were the NICEST cookies not only have I baked but I have ever eaten! They are divine, they are just perfection, and you dont need that much ingredients and jane does an easy to follow step by step recipe and method and if you follow this recipe you will have amazing cookies 😍😍🍪🍪🍪

    Reply
  • Áine
    May 4, 2020 at 9:57 am

    5 stars
    Best cookies I ever made!

    Reply
  • Hannah
    May 4, 2020 at 9:52 am

    5 stars
    Quite simply the best cookie recipe I have ever tried!!

    Reply
  • Antonia Turner
    May 4, 2020 at 9:46 am

    5 stars
    These are literally perfect! Follow the recipe exactly and you’ll get what the picture looks like. I will only ever use Jane’s recipes now for when I want to bake which is at least weekly. Love how gooey and soft these are. The perfect cookie.

    Reply
  • Jen C
    May 4, 2020 at 8:53 am

    5 stars
    Made these with my 6 year old last week and we all loved them!
    They were too big for the 3yr old though and I wondered if you knew if I halved the size how much time to bake for as we already want them again 😁

    Reply
    • Jane's Patisserie
      May 4, 2020 at 9:54 am

      If you make half size, they will take about 9-10 minutes, but you can also lower the temp slightly to make them a bit softer!

  • Faye
    May 3, 2020 at 11:22 pm

    Second day of baking these delicious cookies – both milk and white are the best 🍪
    My children LOVE them ❤️

    Reply
  • Saskia
    May 3, 2020 at 11:08 pm

    5 stars
    Never really made cookies before but saw this recipe and had to give it a go! My partner and I loved them and dropped some round at my parents and friends and they all raved and asked for the recipe! Aiming to try a new recipe each week from now on!

    Reply
  • Rachel
    May 3, 2020 at 10:25 pm

    5 stars
    I found you because I’m Biscoff-and-chocolate-orange-obsessed, and recently made your Biscoff drip cake for myself for my birthday because why not?! Couldn’t wait to try these cookies and they are criminally good. I can’t get over it. I love that your recipes mean the average baker like me can make things that taste as good as these!!

    Reply
  • Amy
    May 3, 2020 at 9:58 pm

    5 stars
    Fantastic recipe! By far the best cookie recipe I have ever tasted. I weighed them at 70g each and plenty big enough. Have a stash in the freezer for a later date.

    Reply
  • Hayley N
    May 3, 2020 at 9:49 pm

    5 stars
    Used white chocolate chips… OH.MY.GOD!! Truly amazing.. best cookies I’ve ever had.. so happy! This lady is a legend.

    Reply
  • Alice
    May 3, 2020 at 9:46 pm

    5 stars
    Baked these on Friday after my fiancé managed to source us some plain flour (hallelujah) and they were absolutely amazing! We substituted dark chocolate chips for white chocolate chips because it was what we had in and they were still delicious. Super gooey! If next time I was to make 10 instead of 8 do you think they would take any less time to bake? Thank you Jane – these were great!

    Reply
    • Jane's Patisserie
      May 3, 2020 at 10:31 pm

      I would say they would be about 11-12 minutes if a little smaller! So glad you liked the recipe!! x

  • Deanna
    May 3, 2020 at 9:39 pm

    5 stars
    Absolutely loved these! I swapped in cornflour as recommended and the texture was gorgeous, really gooey. The spares I reheated in the microwave the next day & tasted just as good 🙂

    Reply
  • Katie
    May 3, 2020 at 9:22 pm

    5 stars
    My children 8 and 10 made these Saturday well actually they made 3 batches and dishes them out to everyone we know and put a fair few in our freezer ready to bake, your you tube videos are great and super easy for everyone to follow I sat and read with a cuppa while they did all the work, we cooked 4 off after we had our daily walk while delivering omg they are amazing thank you for sharing your recipes.

    Reply
  • Surpreet
    May 3, 2020 at 9:18 pm

    5 stars
    Made these the other night for my family and they went down a treat. Everyone really enjoyed them, they are by far the best cookies we have had! Looking forward to making them again along with a few other recipes on your page 🙂

    Reply
  • Olivia
    May 3, 2020 at 9:15 pm

    5 stars
    These cookies are incredible! Recipe is fantastic and easy to follow. I made some for my friends and they all loved them have asked for more next week. I also really like that you have explained why you use certain ingredients and what different substitutions will do to the recipe, as someone relatively new to baking that is really useful to know.

    Reply
  • Claudia
    May 3, 2020 at 9:08 pm

    Hi Jane, would these be ok to stuff with Nutella, salted caramel spread etc ?
    Thank you x

    Reply
    • Jane's Patisserie
      May 3, 2020 at 9:09 pm

      Have a look at my Nutella Stuffed Cookies recipe – it’s ideal!

  • Danni Young
    May 3, 2020 at 8:51 pm

    5 stars
    A fab recipe, the only bad thing is it doesn’t make enough! Made these will dark brown sugar and taste amazing! Got all the stuff to make another batch. I’m addicted.

    Reply
  • David Bolton
    May 3, 2020 at 8:46 pm

    5 stars
    I often bake on a Sunday afternoon with my niece, Natalie but we had to make do with a FaceTime call today (Due to bring on lockdown). We made your NYC Chocolate Chip Cookies and they are fantastic.
    The recipe is straightforward and the results are fantastic.
    Definitely worth a try, even for a novice baker.

    Reply
  • Sophie
    May 3, 2020 at 8:40 pm

    5 stars
    These are amazing! Best cookies I’ve ever made!

    Reply
  • Lisa
    May 3, 2020 at 8:40 pm

    Amazing! The recipe is easy to follow, took no time at all and the cookies are absolutely delicious.

    Reply
  • Becky
    May 3, 2020 at 8:35 pm

    5 stars
    I’ve just given these a go and absolutely love them! I made 14 smaller cookies rather than 8 larger ones and found they were perfect size to have with a cuppa! I was limited with all the right ingredients so had to use different sugar and (slightly) less chocolate but they still taste great – will definitely make these again, perfect “pick me up”

    Reply
    • Francesca Kane
      May 4, 2020 at 6:12 pm

      5 stars
      Just finished making my second batch of these and I love them! Couldn’t ask for a better recipe

  • Alice
    May 3, 2020 at 8:26 pm

    5 stars
    Best cookie recipe I’ve ever tried. I can rely on this girl to give the best tasting bakes imaginable.

    Reply
  • Mel
    May 3, 2020 at 8:17 pm

    5 stars
    These were sooo amazing! The best cookies I’ve ever made. Only made 4 today as it’s just me and my boyfriend isolating together, wish I made more! 😂 Will definitely be making some more next week!!

    Reply
  • Vienna
    May 3, 2020 at 8:10 pm

    5 stars
    These cookies are absolutely AMAZING!! It’s a soft cookie which I really love and is quite similar to insomnia cookies from New York! Absolutely delicious, I’ve received endless compliments on these. Thank you!

    Reply
  • Morgan
    May 3, 2020 at 8:06 pm

    4 stars
    Lovely cookies but a little too big and too Chocolatey for myself (which I never thought I would say)I would make again but potentially only use 200g chocolate chips & perhaps make into 12 cookies!

    Reply
  • Maria
    May 3, 2020 at 7:59 pm

    5 stars
    I was looking for a recipe without cake flour or so on because in Europe is hard to find, plus the lock down. I tried yours for the fist time following the suggestion of the corn starch and they came absolutely amazing! They lasted 1 day! Thank you very much!

    Reply
  • Libby Doswell
    May 3, 2020 at 7:58 pm

    5 stars
    hi, i just want to say thank you. i’ve been looking for the perfect choc chip cookie recipe for quite some time now and finally my quest is complete. these were by far the best cookies i have ever made!!! x

    Reply
  • Ailish
    May 3, 2020 at 7:48 pm

    5 stars
    Just made these, super easy to make and so gooey inside. Thank you for the recipe can’t wait for the chocolate ones❤️

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:55 pm

      Ahh thank you!! And I’m sure they will be a big hit – my husband is obsessed 😂

  • Lisa
    May 3, 2020 at 7:47 pm

    WOOOOW I was looking for the longest time but a cookie recipe like this. My cookies always came out flat and not as I wanted them. Those cookies are chunky and exactly how I always tried to make them but was never able to find a recipe. Thank you Jane. Those cookies are PERFECT

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:55 pm

      Ahh yay!! NYC Cookies are definitely the way to go.. lovely and chunky and yum!

  • Helen
    May 3, 2020 at 7:46 pm

    5 stars
    These came out soooo goooood! My dough seemed slightly stickier than yours when rolling them into balls but they still worked and my husband has devoured the whole 8 in 2 days!! Will definitely be making them again!!

    Reply
  • Zoe
    May 3, 2020 at 7:44 pm

    5 stars
    Absolutely the best cookies I have ever eaten yet alone made! Simple recipe as well so it was a big hit!!

    Reply
  • Tash
    May 3, 2020 at 7:42 pm

    These cookies were quite simply scumptious! So so delicious and we all agreed, the best cookies we have ever tasted!

    Reply
  • Sarah
    May 3, 2020 at 7:20 pm

    5 stars
    I made these cookies for the first time and OMG they are amazing!
    I’ve never been into baking but after searching your site and baking a few other things I have found a new love and can’t wait to get baking this week!
    Thank you!

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:24 pm

      Ahh thank you!! I’m so glad you liked them!!

  • Mark Grzelak
    May 3, 2020 at 7:12 pm

    5 stars
    I’m new to baking and these are the first cookies I’ve made. They are amazing, watched the video on YouTube which made them really easy to make. Will definitely be making again, but just a little smaller next time as they are huge.

    Reply
    • Jane's Patisserie
      May 3, 2020 at 7:15 pm

      Ahh thank you so much!! Oh yes these are classic NYC Cookies, so they are ginormous! You can easily make them half size, and bake for less time (9-10 minutes) and they’d be ideal!

  • Cj
    May 3, 2020 at 6:49 pm

    5 stars
    I have always had a cookie curse and I could never make good cookies until this recipe. Amazing recipe and easy to follow. Perfect cookies

    Reply
  • Claire Fawcett
    May 3, 2020 at 2:24 pm

    5 stars
    All hail Jane the baking queen!! I’ve used a few of your recipes before and they’ve all turned out perfect (this is down to your skills not mine!). I want to have a crack at these today but only have three types of sugar in the house, I’ve seen in your comments that caster sugar isn’t recommended (I have regular caster and golden caster, so that’s those two out! Eeek!) but I also have demerara (from Tesco so it’s not actually as coarse as Billington‘s or Tate & Lyle. Do you think this would work?
    Thanks xx

    Reply
    • Jane's Patisserie
      May 3, 2020 at 4:04 pm

      I would recommend using the 2/3 of the Demerara and 1/3 caster sugar. It’s not the best solution, as ideally you would just all light brown sugar, or all granulated – but it’s probably better as a combination!

  • Amy Bright
    May 3, 2020 at 12:01 pm

    5 stars
    These cookies are utterly delicious! The best recipe I’ve found 🙂 they were devoured by my kids and husband within minutes….I had to persuade them to let the cookies cool down a little first!
    Will absolutely be making again.
    Thank you for yet another brilliant recipe!

    Reply
    • Jane's Patisserie
      May 3, 2020 at 12:21 pm

      Awh that’s amazing! I’m so glad!! ❤️

  • Sophie
    May 3, 2020 at 11:29 am

    I can’t get hold of any bicarbonate of soda at the moment, am I able to miss this out? Will it make a difference?
    I’m desperate to make these cookies!

    Reply
    • Jane's Patisserie
      May 3, 2020 at 12:24 pm

      It will make a difference – because bicarbonate of soda is different to baking powder. It helps create the best cookie which is why it’s in all of my cookie recipes! However, you can try it with another 1/2tsp of baking powder on top (so 2tsp total) but the texture will be different!

  • Becca
    May 2, 2020 at 11:08 pm

    5 stars
    Jane, I’ve baked 3 batches of these over the last fews days, sharing them with friends and colleagues, so many of whom have commented on how these are ‘the best’ cookies they’ve ever tasted! I only wish I had enough ingredients left to have a batch frozen just for me in the freezer because I completely agree with the team, they are utterly scrumptious!

    Reply
    • Jane's Patisserie
      May 3, 2020 at 9:25 am

      Ah that’s amazing! Thank you so much! ❤️

  • Danny Beardmore
    May 2, 2020 at 6:36 pm

    5 stars
    Beautiful cookies! Cannot wait to see the other styles you hinted coming soon!

    Reply
    • Kirsty
      May 3, 2020 at 7:52 pm

      5 stars
      Made these cookies last weekend and they were absolutely amazing. The best thing I have ever baked! I used a bar of chocolate cut into chunks rather than chocolate chips but the result was still amazing! Can’t wait to bake them again for my family after lockdown 🙂

    • Jane's Patisserie
      May 3, 2020 at 7:56 pm

      Amazing!! x

  • Zade
    May 2, 2020 at 6:09 pm

    These look amazing, really interested in making them… but I can’t get hold of plain flour anywhere! I have some self raising, would it be possible to make these using that instead?

    Reply
    • Jane's Patisserie
      May 2, 2020 at 8:16 pm

      Yes, this is explained in the post about what else you need to change as well!

  • Shauna McEntee
    May 2, 2020 at 12:29 am

    I made these tonight and they are unbelievable but they are quite flat? I followed the recipe exactly? Any ideas why☺️

    Reply
    • Jane's Patisserie
      May 2, 2020 at 10:06 am

      Did you flatten them a bit before baking? If not – watch my youtube video for this to see where you might have gone wrong! x

  • K
    May 1, 2020 at 10:33 pm

    5 stars
    Hi Jane! I’ve been following you for a few years now and have made quite a few of your recipes over that time, all of which have been very tasty! This one though is absolutely insane! I’ve made multiple cookies over the years and they’ve been nice enough. These however, are the best cookies I’ve ever eaten eaten, genuinely so delicious! I’ve got 6 more cookie balls in the freezer and can’t wait to eat more! Thanks again!

    Reply
  • Heidi Prudhoe
    May 1, 2020 at 9:08 pm

    Could you make the cookies smaller or do they need to be the size in your recipe?
    We are going to do these tomo, can’t wait.

    Reply
    • Jane's Patisserie
      May 1, 2020 at 9:15 pm

      You can make them smaller, they just won’t be NYC style if they are smaller! They need less baking time (about 10 minutes) at about 20C lower for half size!

  • Harriet Hewett
    May 1, 2020 at 2:57 pm

    Yum thank you!

    Reply
    • Vicki
      May 3, 2020 at 8:38 pm

      5 stars
      Best cookie recipe I’ve ever tried, fab and so easy to make. I’ve made the recipe a couple of times now, I reduced the milk and dark choc quantities and added some white chocolate chips to the mix. I’ve also froze spoonfuls of nutella and wrapped them in the cookie dough before cooking to give a chocolate chip cookie with a gooey chocolate centre…a big crowd pleaser.

  • Alisha
    May 1, 2020 at 11:46 am

    Hi, this recipe is absolutely incredible and wondered if cocoa powder can be added in and if so would I need to reduce the amount of flour ?

    Reply
    • Jane's Patisserie
      May 1, 2020 at 7:42 pm

      Yes it can be! Take out 50g of flour, and add in 40g of cocoa powder! (Although, I will be making a chocolate version soon!)

  • Steph
    April 30, 2020 at 10:06 pm

    5 stars
    These are the first cookies I made that I actually liked! Big thumbs up-delicious.

    Reply
  • Emily
    April 30, 2020 at 3:34 pm

    5 stars
    My two year old daughter and I made these yesterday and they are absolutely amazing. I’m not a big baker so doubted I could do it as nice as they looked on the recipe but they are so tasty!! And easy to make

    Reply
  • Claire
    April 30, 2020 at 2:34 pm

    Made these today, currently chilling in the fridge. The kids are so excited for them. Thank you great recipe to follow 😊

    Reply
  • Bernie McGill
    April 30, 2020 at 12:50 pm

    Hi Jane,
    Made these amazing cookies Yesterday, OMG they are to die for, my little 6year old Grandson said “These are the nicest cookies I ever had” . Thanks a million Jane. X

    Reply
    • Jane's Patisserie
      April 30, 2020 at 1:22 pm

      Awh that is just the cutest! Thank you so much! ❤️

  • Luz María
    April 30, 2020 at 1:03 am

    5 stars
    Delicious! ❤️

    Reply
  • Kat
    April 29, 2020 at 3:11 pm

    5 stars
    Thank you for this incredible recipe. I think I’ve tried every other cookie recipe there is and none have turned out as what I would consider a proper cookie. I followed your recipe to the letter and used the cornflour as suggested.
    I rolled the dough into a sausage and froze for 30 mins before baking; sliced and baked for 14 mins. They came out huge and incredibly tasty.
    As with all of your recipes, these were quick and easy to follow and worth every ounce of effort.
    Thank you 🙏

    Reply
    • Jane's Patisserie
      April 29, 2020 at 7:21 pm

      Ahh thank you so much! That was an amazing comment and made my day! x

  • Isma
    April 28, 2020 at 10:40 pm

    5 stars
    I have tried so many cookie recipes recently, none of them have compared to this one. Thank you for the tips provided as they helped make them just perfect!

    Reply
  • Lisa
    April 28, 2020 at 7:34 pm

    Hi Jane, I have recently discovered your YouTube channel and I LOVE it and your recipes! Thank you for sharing! Please could you give an estimate for how long and at what temperature to cook cookies from frozen? I couldn’t see this in the comments but I’m sorry if it is there and I missed it!

    Reply
    • Jane's Patisserie
      April 28, 2020 at 9:28 pm

      Hey! I just use the same temp and for the same 12-14 minutes – as these are already baked from chilled the difference isn’t too bad. You can add on a couple more minutes if you’re not sure though!

  • Katie
    April 28, 2020 at 6:18 pm

    These look amazing! If I can’t get soft brown sugar (I’ve been struggling to 🙄) could I use soft dark brown sugar instead?

    Reply
  • Faye
    April 28, 2020 at 5:35 pm

    Hi, so sorry but would light brown muscovado sugar work please? And once they are in the freezer can they be left in there and cooked when wanted please? Can’t wait to try them x

    Reply
    • Jane's Patisserie
      April 28, 2020 at 6:00 pm

      Yes muscovado sugar would work well! and yes they can!

  • Ronnie
    April 28, 2020 at 4:03 pm

    Hi Jane, I’ve just made these and they’re the best thing ever. If I used white chocolate chips, would it still have the same effect or would I have to change some of the recipe? Thanks x

    Reply
    • Jane's Patisserie
      April 28, 2020 at 4:22 pm

      Just use the recipe as it is!! Works perfectly with all chocolates!

    • Ronnie
      April 28, 2020 at 4:49 pm

      5 stars
      Thanks for always giving us the perfect recipes 😀

    • Jane's Patisserie
      April 28, 2020 at 5:07 pm

      Ah thank you so much!!

  • Olivia
    April 28, 2020 at 2:32 pm

    5 stars
    I made these the day the recipe came out. I halved the size of the cookies to 60g each and they’re definitely still big enough. I put them in the microwave for 15 seconds before eating and they are just sooo delicious!! We can’t get enough of them and I need to make more already!

    Reply
    • Jane's Patisserie
      April 28, 2020 at 2:43 pm

      Ahh yay I’m so glad! Yes half is definitely classic cookie size, these are just designed to be huge to really replicate the classic NYC Cookies!!

  • Judith
    April 28, 2020 at 1:47 pm

    These cookies were simply delicious…I was wondering if I was to make the cookie half the size, 60grams each, (they are big…it didnt stop me eating about 3 yesterday) would they be as tasty? Have you tried them smaller? Thanks

    Reply
    • Jane's Patisserie
      April 28, 2020 at 2:43 pm

      Yes they’d definitely still be tasty! I would personally reduce the baking time to about 10 minutes for a half size!

    • Kirsten
      May 3, 2020 at 8:28 pm

      5 stars
      Followed the recipe and it came out EXACTLY like the pictures. Thank you for putting so much time and effort into these recipes.

  • Jamie
    April 27, 2020 at 1:20 pm

    5 stars
    I cannot stop eating these omg *drools

    Reply
  • Pipa
    April 27, 2020 at 10:36 am

    5 stars
    Dear Jane,
    I often try – love – repeat your recipes and some have become household favs (like the easter tiffin!). As soon as I saw these cookies, I just HAD to go and try them. I read the recipe, mentally checked that I had everything in the kitchen and started baking. I was expecting good, I was not expecting this – these are AMAZING, FANTASTIC, MOORISH, RICH chocolate chip cookies! I have spread the word to my friends to give them a try. All I can say is THANK YOU!!!

    Reply
    • Jane's Patisserie
      April 27, 2020 at 10:58 am

      Hahaha this is the best comment ever! Thank you!!!

    • Nic
      May 3, 2020 at 8:02 pm

      5 stars
      Another one of my lockdown treats, I think I’m having a few too many Haha. These were utterly AMAZING and My partner and I ate all 8 within 24hrs and we don’t regret it at all. Thanks for sharing these thick gooey chocolatey cookies!!

  • Kirsten Barker
    April 26, 2020 at 9:03 pm

    My plan was to bake on a flat round tray so I can do it quite big. Would this work over a round tin or would it spread out more during baking? Ps sorry for all the questions 🙈

    Reply
  • Vicky
    April 26, 2020 at 5:36 pm

    5 stars
    Jane. These are so amazing!!! I did the lemon cheese cake at Easter which was a massive hit and then Mrs Hinch tagged u in a Instagram post and I saw ur cookies and thought I had to try. Wowzers!!!! I’m going to definitely try more of ur recipes. Thank u. I’ve been after a good cookie recipe for such a long time x

    Reply
    • Jane's Patisserie
      April 26, 2020 at 9:00 pm

      Oh thank you so much!!

    • H.
      April 30, 2020 at 4:00 pm

      Hi,

      I tried converting the 300grams of flour (on a few different online sites) and got 2.4 cups but that seems too much and looks like well more than what you used in the YouTube video. The mix does not look like cookie dough. Do you have a measurement in cups for the flour?

    • Jane's Patisserie
      April 30, 2020 at 4:26 pm

      Hello – I’m afraid I don’t measure in cups as I find it extremely unreliable for baking.

  • Sara
    April 26, 2020 at 5:32 pm

    I can’t wait to try them! Is one cookie 521 calories?

    Reply
    • Jane's Patisserie
      April 26, 2020 at 9:00 pm

      Yes, but they are only estimates – the cookies are huge.

  • Rozanne
    April 26, 2020 at 2:05 pm

    I really want to make these but I’m missing bicarb! What’s the best substitution?

    Reply
    • Jane's Patisserie
      April 26, 2020 at 3:29 pm

      Ideally, for the best cookie, you would use bicarb – it’s quite important for cookies! However, you can up the baking powder by 1/2tsp, so 2tsp total – but the texture may be slightly different!

  • Laura
    April 26, 2020 at 8:23 am

    Honestly these look so amazing cant wait to make them. Does it matter if you leave the cookie dough in the fridge/freezer for longer? (some cookie recipes say to leave them a day or two) but was wondering if i baked them a day or two later would it matter?

    Reply
    • Jane's Patisserie
      April 26, 2020 at 8:44 am

      I’ve already replied to your other comment below!

  • Kirsten Barker
    April 25, 2020 at 8:08 pm

    Ah thank you! I have used your cookie bar recipes a lot and didn’t think to do it this way. So I am guessing I can use one of them and just roll it out to a big cookie shape on a tray? Thanks

    Reply
    • Jane's Patisserie
      April 25, 2020 at 8:34 pm

      I would bake the cookie bar like normal, but into a circular tin so it holds a nice round shape rather than a square tin!

    • Kirsten Barker
      April 26, 2020 at 9:06 pm

      My plan was to bake it on a large round tray for size. However do you think this would spread out to much when baking if not in a round tin with edges? Ps sorry for all the questions! Appreciate the help.

    • Jane's Patisserie
      April 27, 2020 at 9:31 am

      Yes, it would just spread and might not work nearly as well as if it was contained.

  • Laura
    April 25, 2020 at 4:09 pm

    Have you left your cookie dough in the fridge/freezer for longer (like a day or two like some cookie recipes suggest) if so do you think it would make a difference if i left them to bake a day or two later?

    Reply
    • Jane's Patisserie
      April 25, 2020 at 4:44 pm

      You definitely can – I generally freeze them if I’m leaving them longer than a day, but the fridge works just as well! After two days I would suggest freezing though! X

  • Eileenlow705
    April 25, 2020 at 3:43 pm

    Hi Jane, my!! You has me at the photos!! I m definitely gonna try it. One question: you said to use granulated sugar (instead of caster sugar), ar eyou referring to those big rough sugar sold for general cooking? The crystals are definitely many times the size of caster sugar. Won’t they have problem melting/dissolving into the butter? Thanks in advance for your kind reply 😀!

    Reply
    • Jane's Patisserie
      April 25, 2020 at 3:59 pm

      Hiya! So granulated sugar has the same size granules as the light brown sugar which is also used in the recipe – it’s the kind of sugar that you would put into tea or coffee! It doesn’t have a problem dissolving, and I much prefer it to caster sugar as I’ve explained in the post! x

  • Sandy
    April 25, 2020 at 3:27 pm

    5 stars
    Tried these today and they are AMAZING!! Put them in the fridge for an hour and they worked perfectly. Thanks!

    Reply
  • Hazel
    April 25, 2020 at 2:50 pm

    Omg these look amazing! Is there any way you can use self raising flour? 😩 so hard to get flour at the moment x

    Reply
    • Jane's Patisserie
      April 25, 2020 at 3:17 pm

      Yes, you can!! I mention this in the post – you need to leave out the baking powder, and only use 1/4tsp bicarb!

  • Joanne
    April 25, 2020 at 2:31 pm

    5 stars
    i have made these from cupcake jemma and they are very much the same recipe and method. Thank you for the recipe, gonna try these

    Reply
    • Jane's Patisserie
      April 25, 2020 at 3:19 pm

      I love Cupcake Jemma, but this recipe is different, and the method is also different, but I hope you enjoy them anyway!

  • Lisa Biviano
    April 25, 2020 at 2:17 pm

    5 stars
    Amazing cookies Thankyou for the recipe

    Reply
  • Karen
    April 25, 2020 at 11:27 am

    Looks amazing.. I can’t wait to try these during the week when my step son comes home.. so glad I found your page (but I’m trying to lose weight and everything looks unreal)

    Reply
  • Caroline Littleboy
    April 25, 2020 at 10:39 am

    When I get enough flour I’m so going to try these….. They look AMAZING 🤤😍

    Reply
  • Emma
    April 25, 2020 at 9:34 am

    Looks amazing can’t wait to try. Quick question, what is 11/2 tsp baking powder. Do you mean 1/2?

    Reply
  • Humera
    April 25, 2020 at 9:31 am

    Mmmmm these look incredible! Can’t wait to make these! Just a quick question – do I need to preheat the oven for the whole duration the cookie dough is chilling?
    Thanks for sharing ❤️

    Reply
    • Humera
      April 25, 2020 at 9:33 am

      Also I forgot to ask, can these be made as triple chocolate cookies? P

    • Jane's Patisserie
      April 25, 2020 at 9:39 am

      They can, but I do have that recipe coming soon which is altered a bit more.

    • Jane's Patisserie
      April 25, 2020 at 9:37 am

      You just need it to be preheated before you bake… so the best time is during the chilling.

    • Becca
      April 25, 2020 at 6:09 pm

      Hi Jane, I can’t wait to try these! Annoyingly the only thing I am missing is bicarbonate of soda, but I do have baking powder, SR flour, plain flour and cornflour. Is there a combo that I can do to alleviate needing the bicarb? Thanks 😀

    • Jane's Patisserie
      April 25, 2020 at 6:48 pm

      So ideally you would use the bicarb for the perfect cookie – it’s used in so many cookie recipes as it helps create the perfect cookie! However, you can use 1/2tsp more baking powder with the recipe as it is, but the texture might be slightly different! X

  • Emma Vincent-Pagden
    April 25, 2020 at 9:16 am

    Hey! If I were to use cornflour as you suggest in the body of this blogpost, would it be a straight swap out with the plain flour? These look delicious! Was going to make triple chocolate cookies this weekend but they may have to wait now I’ve seen these….

    Reply
    • Jane's Patisserie
      April 25, 2020 at 9:19 am

      Have a look at the notes for the cornflour bit!

  • Melissa
    April 25, 2020 at 9:07 am

    Hi Jane. I’m definitely gonna try these today! Love the idea of freezing them to have a stash for later. Just wondering how long do you think it would take to bake them from frozen?

    Reply
    • Jane's Patisserie
      April 25, 2020 at 9:19 am

      The same amount of time roughly or 1-2 minute extra! I haven’t seen a difference when I’ve baked directly from frozen (when they’ve been frozen for a while)

  • Kirsten Barker
    April 25, 2020 at 8:43 am

    Hi Jane, this recipe looks amazing! Do you think I could make this into one giant cookie? I have been set a task to do this for a friend but I am just not confident on how to do it and if it would cook in the oven fully being one cookie?! Any help would be appreciated!

    Reply
    • Jane's Patisserie
      April 25, 2020 at 9:20 am

      You definitely can – but I have lots of cookie bar recipes that would probably be better – and the temperature and timings are different on those to make sure the cookie is still soft and not over baked!

    • Alice Clarke
      May 6, 2020 at 4:22 pm

      5 stars
      Love love love this recipe! I love all of your recipes and your website is my go to whenever I’m going to bake anything. I’ve made these cookies twice and both times they’ve come out amazing and everyone loves them. I made mine a little smaller but they still came out great. The only downside is I can’t stop eating them myself… 🤭

    • Jane's Patisserie
      May 6, 2020 at 5:04 pm

      Hahaha yes, cookies are so moreish!!!

  • Charlotte
    April 25, 2020 at 8:16 am

    So excited for these! I’m 100% trying them out today

    Reply

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