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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 – this recipe from Modern Honey is great, so is this one from Cupcake Jemma, or this one from Kirbie Cravings!
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! Lots of recipes use a mix of two flours, but I like to stick to just one!
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!
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.
- If you want to make smaller cookies (60g) - they take about 9 minutes to bake!
ENJOY!
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© 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.
415 Comments
Donna Badkin
September 20, 2020 at 8:01 amI’m a terrible baker, and have always failed at cookies! But Jane’s recipe restored faith in my dire baking talents and my batch turned out lovely! Such a perfect recipe that I’ll try time and time again, especially since Halloween is coming round the corner soon! So I’ll be getting creative. I’ve tried a few recipes from Jane now and each one has saved my baking sanity. Thank you!
Ian
September 17, 2020 at 2:15 pmI made these today and they are delicious! My oven tends to be on the hotter side so I set the temperature to 175C and baked for 15mins. They turned out perfectly…rich, gooey under a crisp outer and a chocolate lovers dream! Stick to Jane’s instructions, i always have with multiple bakes from her site… and you can never go wrong!
Ruksana
September 12, 2020 at 6:52 pmHey, I was wondering if I was to make a batch of 12 cookies (80g) or 10 cookies (96g) and leave it to chill overnight in the freezer. how how long should I bake it for, and how can I tell that’s it’s done in the oven
Please let me know
Thanks
Jane's Patisserie
September 12, 2020 at 9:01 pmHalf size (60g) is about 8-9 minutes, so roughly 10 minutes should be okay. And they won’t look done, but as per the method they do continue to bake whilst cooling so don’t worry x
Sharon Skinner
September 6, 2020 at 10:50 pmAnother great recipe, made smaller ones and they all went.
Kelly Clark
September 6, 2020 at 11:18 amHi Jane,
I have made these cookies before & they are insanely delicious. Was hoping to make them today but was wondering if using lactose free spread would work instead of butter so that my lactose free son could enjoy them this time?
Jane's Patisserie
September 7, 2020 at 2:48 pmYes that should be absolutely fine xx
JULS
September 4, 2020 at 3:09 pmHi, Jane! I tried the exact recipe which turned out super good! But my cookies didn’t spread. I refrigerated it for 30 minutes. Is it okay to ask why is that? Thank you!
Jane's Patisserie
September 4, 2020 at 3:49 pmThis can happen from over mixing, and also rolling the cookie balls too tightly. It’s worth flattening them slightly before baking next time x
Stef
September 1, 2020 at 1:12 amHi! Thanks for the awesome recipe! I made it twice this weekend! I baked for 12 mins at 392 def F but that’s all that was needed. They turned out very pale to light brown but really soft and thick! The bottoms were a deep brown color. They didn’t have that deeper brown color as the ones in your pics. Any suggestions? The flavor and texture is still great but yours are more appealing!
Do you recommend using softened butter and if so should it still be cool to the touch or room temperature?
Do you recommend The addition of corn flour or cornstarch? I’ve seen other recipes with cornstarch. Can I use that? Thanks!
Jane's Patisserie
September 1, 2020 at 8:58 amHiya – there are notes on the post about using cornflour if you want (which I recommend) and the colour difference could just be the difference in ingredients as I am in the UK. You can increase the temp slightly to get a darker colour, or use just a light brown sugar rather than part white! x
Kit
August 29, 2020 at 7:14 pmHi! I’m thinking about adding some walnuts on this recipe. Can you suggest how many grams should i put? Thanks a lot! xx
Jane's Patisserie
August 30, 2020 at 8:52 amYou want 300g max of additions, so maybe like 200g chocolate chips, 100g walnuts!
Vivian
August 26, 2020 at 12:23 pmMy cookies turned out great but the only thing was that it was burn at the bottom. How do i prevent this from happening?
Jane's Patisserie
August 26, 2020 at 12:27 pmIt could be the type of tray you are using, or your oven is on the wrong temp setting, as they shouldn’t burn within the time frame they should be in the oven. Lower the temperature, make sure the tray is lined! x
Sara
August 25, 2020 at 1:21 pmWould it be possible to replace the butter with oil in this recipe?
Jane's Patisserie
August 25, 2020 at 9:11 pmPersonally I would stick to the butter!
Joe
August 25, 2020 at 11:55 amCan I put them in for a bit less time to make them more doughy rather than fully baked?
Jane's Patisserie
August 25, 2020 at 12:58 pmYou can do, but they are pretty soft when they come out anyway so you don’t want them to be raw.. x
Winnie
August 22, 2020 at 7:41 amPerfect cookie recipe. If I wanted to add cocoa powder to make it a triple chocolate one how much cocoa would you add?
Jane's Patisserie
August 22, 2020 at 9:28 amHave a look at the triple chocolate version on my blog!!
Kim Skinner
August 14, 2020 at 10:42 pmI use your cookie recipe all the time and my friends and family love it! Although I’d love to try adapting the recipe for my vegan friends
Do you have any suggestions?
Thanks so much:)
Kim Skinner
September 2, 2020 at 12:59 pmHi any help would still be appreciated…
Jane's Patisserie
September 3, 2020 at 2:13 pmI have a vegan version coming soon, but for now I don’t have a vegan one on my blog, sorry.
Corrie
August 10, 2020 at 12:49 pmWhat would happen if you didn’t put cookie dough in the fridge/freezer before baking? Would it just change the texture of the cookies? X
Jane's Patisserie
August 10, 2020 at 12:56 pmYes it would – they would probably spread more, and the texture would be different x
cynthia
August 9, 2020 at 5:49 amcan I mix with a whisk if I have no stand mixer? and what do you mean by actual chocolate chips? do you have a brand recommendation? thank you
Jane's Patisserie
August 9, 2020 at 12:25 pmA beater is better than a whisk because the mixture can get caught in a whisk – and chocolate chips are just chocolate chips! There’s no particular brand better than another – but you can just chop up chocolate too!
Ellice
August 6, 2020 at 8:28 pmThese cookies are so delicious! I was wondering if this recipe would be suitable to create a cookie pie In a large tinfoil tray? Thanks xx
Jane's Patisserie
August 6, 2020 at 9:34 pmI would look at my cookie bar recipes as they are already technically giant cookies!
Chelsey
August 5, 2020 at 4:40 pmHi Jane. I’ve just made these and followed the ingredients/instructions exactly as you’ve said. I baked them for 12-14 minutes but I found that they looked quite pale still and really soft! I popped them back in for another couple of minutes but still the same so I’ve left them out like you said for 30 mins to carry on cooking. Does this sound right to you? I’ve not baked cookies before so not sure if this is how they are. Any tips would be great 🙂 They smell amazing though!
Jane's Patisserie
August 5, 2020 at 7:16 pmThe timings are definitely correct – so they may be a bit harder once they cool with the extra time, but otherwise they should be fine. The colours can change depending on sugars, or even just the oven, but they will be really soft as they do need the cooling time to continue to bake outside of the oven. x
Deborah Perry
August 3, 2020 at 9:24 pmHands down best cookie recipe ever! I never knew about the cult-like NY cookies until I saw your recipe and did some reading about them! After making them-wow! I never knew what I was missing! Recipe was clear, easy, and super delicious! I used my scale to make the right measurements as I am in the US, and it all came together perfectly! Thank you for sharing it!
Camille
August 2, 2020 at 8:13 pmThanks so much for this recipe- best cookies ever 🙌🏼 Love that you can freeze the dough balls and just cook when you fancy one. Nothing beats a freshly baked cookie!
Haliymah
July 30, 2020 at 1:45 pmHi Jane , Thanks so much for this amazing recipe.!
I wanted to ask if I wanted to make 3 batches of this recipe . Would you advise I follow the recipe 3 times or can I duplicate the ingredient list times 3 so for eg Instead of using 125g of butter I can use 375g of butter for the cookie dough ?
Jane's Patisserie
July 30, 2020 at 3:44 pmI would just do 3x the recipe in one, as long as you have the ability to mix if thoroughly enough as it will be a lot of cookie dough! Xx
Trina
July 29, 2020 at 2:53 pmHi! I’ve done this recipe for God knows how many times. My family and friends love it that’s why this is my ‘go-to’ cookie recipe. Though i’ve read somewhere that adding cornstarch to cookie dough makes them better and im thinking about adding it. Can you suggest how much should I put?
Jane's Patisserie
July 29, 2020 at 7:10 pmMentioned in the notes of the recipe!! xx
CR
July 26, 2020 at 10:58 pmThese are amazing! I made the smaller 60g cookies with white chocolate as it’s all I had and they still turned out really nice and gooey – I personally would have found the bigger cookies a bit too sickly, but my partner ate 3 in a row so just down to personal preference!
Julia
July 25, 2020 at 3:56 pmWill there be any difference whether I use parchment paper to bake the cookies?
Jane's Patisserie
July 25, 2020 at 8:51 pmWithout lining a tray you can risk the cookies sticking/burning but that’s up to you!
Elsa
July 24, 2020 at 1:47 pmHi Jane,
Am I able to use salted butter, and if so, should I remove the salt in the recipe as suggested? Thank you! Love your recipes! X
Jane's Patisserie
July 24, 2020 at 8:44 pmYes you can!
Kate
July 18, 2020 at 11:35 pmHow long will these last in freezer thanks
Jane's Patisserie
July 19, 2020 at 10:28 amYou can freeze the raw dough or the baked cookies for up to three months!
Gabriela Ribeiro Martins
July 17, 2020 at 6:52 pmMade this some weeks ago, I was so confident that this recipe would work out, that I double it, and glad that I did!! Absolutely amazing!!
Anais
July 16, 2020 at 3:57 pmHiya x I need some advice on cookie making .. every time I make cookies , no matter the recipe , my dough doesn’t form properly and it’s just a crumbly mess . I’m not sure what I’m doing wrong as this happens every time (also when I made this recipe). Do you have any advice on what I’m doing wrong & how to fix this ?
Thanks ! A x
Jane's Patisserie
July 16, 2020 at 9:01 pmHow are you mixing it? x
Anais
July 20, 2020 at 5:16 pmI beat the mixture with the whisk attachment on my kitchen aid .
Paulina Zacchia
July 29, 2020 at 4:29 amIf using a stand mixer,cookie dough should always be beaten with the paddle attachment, never the whisk. In terms of the moisture content, perhaps the eggs you’re using are smaller than normal resulting in the lack of moist cohesion in your dough.
Ally
July 14, 2020 at 7:04 pmHeya, I’ve baked these cookies a couple of times now, including the gluten free version. Do you think I’d be able to use Daim Bar in the recipe or do you think it’d be a bust? 🙂 x
Jane's Patisserie
July 14, 2020 at 7:43 pmHey! I think it would be fine – the texture of the daim bar may change due to the heat but it would still be yummy! x
Ally
July 14, 2020 at 7:57 pmThanks for the quick reply :)! Would you say I substitute the whole 300g of chocolate chips for 300g of Daim :)?
Jane's Patisserie
July 14, 2020 at 9:51 pmThat could work, or you could try 150g of each! x
Bee
July 12, 2020 at 8:10 amJust wow …. like wow wow wow – love it!
I was just wondering if I wanted to ask walnuts then roughly how many grams would I add? Do I replace some of the chocolate or still stick to 300g or chocolate and add walnuts on top of that?
X
Jane's Patisserie
July 12, 2020 at 2:58 pmYes I would stick to 300g additional ingredients, so the walnuts would be a part of that.. for example 200g chocolate, 100g walnuts!
Sarah
July 10, 2020 at 11:10 amHi Jane, I LOVE this recipe, I want to bake them to today but only have access to dark brown sugar instead of light brown? Would it affect the recipe? Thanks!
Jane's Patisserie
July 10, 2020 at 3:15 pmHey! So it will bake the exact same, the colour may be darker and the flavour will be slightly deeper! x
Amanda
July 9, 2020 at 6:32 pmThese were really easy to make and so delicious! I made these as 60g sizes to make more and they were perfect!
Paula
July 7, 2020 at 6:21 pmMade these and they are amazing.!! Do you think they would work the same with gluten free flour? As I have someone who would love them but are sadly gluten intolerant
Jane's Patisserie
July 7, 2020 at 7:52 pmQuite a few of my readers have made a simple switch to GF flour and said they worked well! x
Lauren
July 5, 2020 at 8:37 amDeeeeeeeeelicious!!!! So simple but so scrumptious. Thank you Jane! 😊
Lorette Day
July 4, 2020 at 9:36 amObsessed with these! They are huge and when i make a batch they go within seconds because i have more than 8 friends. If I half the dough by half, around 60 grams, do I half the cooking time? Or can you suggest a lower weight that allows me to get more cookies out of the mixture.
Jane's Patisserie
July 4, 2020 at 7:07 pmHey! As mentioned in the notes you bake half size for about 9 minutes x
Rachel
July 3, 2020 at 11:16 amHi Jane, sorry if this is a silly question. If I wanted to bake 4 (so half the dough) and freeze 4 for another day, would I need to adjust the baking time for the 4 cookies? Thank you!
Jane's Patisserie
July 3, 2020 at 11:57 amHey – as mentioned on the post the baking time is usually about the same or a couple minutes more when baking from frozen x
Manmeet Edwards
August 22, 2020 at 3:38 pmHi
Just wanted to ask as you said not to switch sugars would I then use 100g soft light brown sugar and add in addition the 75g which woul have been the granulated or just 100g sugar?
Thanks
Jane's Patisserie
August 22, 2020 at 8:48 pmI would use the 175g total!
Naomi
July 1, 2020 at 9:42 amI’ve baked these 4 times now with different fillings, currently have the oat raisin ones in the oven! So flipping yum and a hit with work and family. HOWEVER… my mixture always seems a bit “wet” and I have to bulk refrigerate it before I can touch it. Why could this be??
Jane's Patisserie
July 1, 2020 at 1:55 pmThis could be a few things – how you are mixing it, the temperature of your ingredients or even the brands! For me the mixture isn’t wet (it may be worth looking at my YouTube video for these!) X
Naomi
July 4, 2020 at 8:52 pmChanged from stork to block butter.. much firmer and easy to handle. Thank you!!
Katie
June 30, 2020 at 9:31 pmThese cookies were the best cookie recipe I’ve ever baked. My husband has had cookies from Levain Bakery when we visited New York but I couldn’t due to a food allergy so it’s been nice to try a similar cookie. My other half said that this recipe tastes pretty close to the bakery taste too. They are so sickly (good thing here) with all the chocolate but so good!
Thank you so much for the recipe.
Isabella
June 29, 2020 at 9:04 amHi, if i wanted to make smaller ones and try getting 16 out of the batch would they turn out the same?
Jane's Patisserie
June 29, 2020 at 9:54 amHey! So they won’t be quite as gooey because they are smaller, but they’ll still be delicious! They’ll only take about 9 minutes to bake x
Hannah
June 27, 2020 at 2:55 pmAbsolutely incredible!!
If I could give more than five stars I would!
Thank you for this amazing recipe. 🙂
Sophie
June 23, 2020 at 8:47 pmThese cookies are so good, I’ve had a lot of orders from them. I added chopped chocolate and smarties and I pressed a piece of Cadbury’s chocolate on top after! Soo good. One question, is this mixture enough to make a giant cookie? Maybe like 8“ sizes?? Please reply ASAP x
Saira
June 22, 2020 at 5:50 pmJust made these for the 1st time and OMG they are amazing, and so easy to make. I love your recipes and your blog is my go to place for my baking.
Lauren
June 21, 2020 at 12:27 pmHi Jane, I have made these before and they were GORGEOUS. Best cookies my family have ever had apparently! This time I don’t have any light brown sugar – I have Demerara or dark brown. Should I use either of these or just stick too all white?
Also, if I freeze some do you have to cook them from frozen or can you let them defrost first?
Jane's Patisserie
June 21, 2020 at 3:23 pmI personally would use all white granulated, unless you like a darker toffee like flavour then I would use dark brown! And no you bake straight from frozen!
Amy
June 19, 2020 at 3:16 pmThese are so tasty! I used milk, white and dark chocolate chips and they were so tasty!! Nice and soft in the middle too which is exactly how I like my cookies! Really recommend! (I ate two before they even made it to the box 😂)
tasmira
June 19, 2020 at 1:35 pmHi Jane, I used three types of chocolate , milk, dark and white but for some reason the cookies came out super flat and far too gooey. Did I do something wrong?
Jane's Patisserie
June 19, 2020 at 7:30 pmThis can be a number of things, but probably not to do with the chocolate as long as you used the correct amount! Differences can be due to how you mix it, over measuring on certain ingredients, and not leaving it long enough to chill for example!
STEPHANIE MCGRATH
June 18, 2020 at 9:02 pmSo good! Your page is now my go to for recipes
Kim gray
June 18, 2020 at 8:37 pmTried these today and well all I can say is they are amazing. Followed the recipe to the word and they turned out perfect. Everybody really enjoyed them.
Thank u for sharing
Rebecca
June 17, 2020 at 7:36 pmThese are amazing! As others have said they are huge (so are great for my big appetite!) but I think smaller ones would be just as good. Perfect amount of choc chips in them.
Just one question Jane, why is it that you have to put them in the freezer for 30 mins before baking them? xx
Jane's Patisserie
June 18, 2020 at 7:34 pmThe chilling creates the best cookie – it prevents bad spreading, and creates the best texture because of it!
Iman
June 17, 2020 at 1:46 amshould the butter be cold or softened?
Jane's Patisserie
June 17, 2020 at 6:59 pmIf using baking spread I would just use it straight from the fridge – and regular unsalted butter can be too but it can sometimes take a smidge more mixing (or can be slightly towards room temp to make it easier!)
Jo Robinson
June 16, 2020 at 2:24 pmBest choc chip cookie recipe I’ve found by far! And so simple to make. Thank you so much!
Sarah
June 15, 2020 at 9:40 pmLove these cookies! If I wanted to double the batch, is it ok to straight double or do the quantities of bicarbonate of soda and baking powder need altering?
Jane's Patisserie
June 16, 2020 at 10:29 amI have made a double batch before and used a straight double, but you need to make sure you aren’t over measuring those yes! If you are unsure, you could use 1.5x those!
Luke
June 15, 2020 at 6:29 pmI made this recipe twice and wow they’re huge. Both times though especially the second the brown sugar taste was so strong and left a bad aftertaste, I’m using light brown muscovado should I be using light brown or is that the same?
Jane's Patisserie
June 15, 2020 at 8:48 pmHey! So muscovado is different to regular light brown sugar – you want to use the soft kind! x
Sarah
June 15, 2020 at 8:54 amHi! If I wanted to double the batch, would you simply the double the baking powder and bicarb or do they need to be adjusted? Thanks!
Jane's Patisserie
June 16, 2020 at 9:30 pmI have made a double batch before and used a straight double, but you need to make sure you aren’t over measuring those yes! If you are unsure, you could use 1.5x those!
Jacki Dunne
June 14, 2020 at 11:02 pmThis is the BEST cookie recipe ever, thank you so much. May I please ask, do you think I can turn these into colourful birthday cookies with sprinkles?! If so, how much would you recommend? Thank you I’m advance you baking goddess haha xx
Jane's Patisserie
June 16, 2020 at 9:32 pmHey! Have a look at my funfetti cookies post for the inspiration – you need to make sure you use good quality sprinkles otherwise they may disappear into the cookie! x
Sid’s Cupcakery
June 14, 2020 at 9:53 pmJust made these cookies! And they were amazing! I used 300g if dairy milk milk chocolate, and muscovado sugar as that’s all I had! But still 10/10!
Taylor Blake
June 13, 2020 at 2:11 pmHi Jane!
I have made these cookies a few times now and they are always amazing. I’ve tried with and without the cornflour and the texture is nice both ways. I have made huge cookies using the weight you suggested and made slightly smaller ones to last longer.
Today I’m going to try the recipe again with Gluten Free flour, as I am intolerant. I will let you know how they turn out!
Thanks for another amazing recipe.
Dan
June 13, 2020 at 11:49 pmHi Jane! Just wanted to ask, is this US metric or UK? For measuring
Jane's Patisserie
June 14, 2020 at 9:40 amI’m in the UK – but the recipe is available in grams or ounces.
H Baker
June 13, 2020 at 10:56 amThese look amazing. You mention in the notes that you use Callebaut callets in your recipe. Do you chop them up to make them smaller?
If I wanted to add nuts, would it just be mixing them without otherwise changing the recipe?
Thanks
Jane's Patisserie
June 13, 2020 at 11:24 amHey! No I don’t I use them as is! And I would stick to 300g of added extras, so 100g of nuts, 200g of chocolate!
Sarah Parkinson
June 18, 2020 at 3:42 pmOh my… I have just made these with my 3 year old and we are currently in discussions about whether we share them with his Dad and sister!! They are the best cookies I’ve ever made. W⁴e only had white and milk chocolate but will be trying different combinations as it would be rude to not make them again!! Thank you so for sharing the recipe.
Nisha
June 12, 2020 at 10:23 pmLove these cookies they are amazing – me and my fiancé are absolutely obsessed! Is there a way to make these without egg? My mum doesn’t eat eggs and I’d really love to make an eggless version for her.
Jane's Patisserie
June 13, 2020 at 9:08 amHey! Ahh yay! So I would use a substitute like flaxseed, or mashed banana for example!
Ellie
June 12, 2020 at 2:34 pmThese have become a big favourite in my house and we try different chocolate bars chopped up instead and so far so good!!
Linsey
June 12, 2020 at 5:54 amAbsolutely amazing as are all the recipes I have tried so far, so thank you 😊
I was just wondering if this recipe could be used to create one large cookie as I know my daughter would love that instead of a cake as she enjoyed then so much!
Jane's Patisserie
June 12, 2020 at 10:18 amHey! I haven’t used this as a giant cookie because I think the temperature is too high – but if you follow the idea of my cookie bars/mini egg cookie cake it should be okay! x
Rachel
June 11, 2020 at 2:23 pmHi I’m making these today if I halve them to make 16 do inhalve the cooking time?
Jane's Patisserie
June 11, 2020 at 2:27 pmI would bake them for about 9 minutes!
Lynette
June 9, 2020 at 4:32 pmThese were so lovely and massive 😃. I made them gluten free by replacing same flour quantity with Doves Farm SR flour and 1/2 tsp of zanthum gum. Big thumbs up from the family👍
Sindi
June 9, 2020 at 11:48 amWow honestly the best cookies ever I added
Kinder and smarties and Omg!!!!
Millie
June 9, 2020 at 9:35 amHi Jane
Thanks so much for this amazing recipe, everyone absolutely loves them!
I read that you mentioned you could add nuts to them, I was just wondering if you would take out say 100g of the chocolate chips and add the nuts instead? Or add them as well as all of the chocolate? & would everything else stay the same?
Thank you 🙂 x
Jane's Patisserie
June 10, 2020 at 9:06 amHey! and yes that’s exactly what I would do, take out some chocolate, and in some nuts! x
charlotte
June 8, 2020 at 1:35 amI love your recipes especially your cookie ones!
If I make a batch of cookie dough and roll it in to balls to store in the freezer ready to bake when ever, how long would you bake them for if they have been in the freezer for days?
Thanks 🙂
Jane's Patisserie
June 8, 2020 at 12:41 pmHey!! Ahh yay! So they take roughly the same time for frozen or 1-2 minutes more! (It depends on your oven!) X
Tessa Wilson
June 7, 2020 at 12:47 pmHi thank you for the recipe. My kids enjoyed making with me. Can I ask the reason for the salt is it for flavour or needed to activate something? I’m not a fan of sweet and salty and personally found the rock salt a bit of a distraction from the yumminess of the biscuit🙈 could it be left out? Or maybe just a pinch of regular salt used as I dont like the chunks of salt you get with rock salt?
Jane's Patisserie
June 7, 2020 at 2:07 pmThe salt is there for a bit of both. I always use salt in my cookies as it’s far far better with them. If you don’t like it though, you can reduce it, or leave it out. But regular salt is often stronger and doesn’t taste nice at all!
Sam
June 6, 2020 at 12:03 amLiterally the best cookies I’ve ever baked. I’ve tried a few of your recipes including the white chocolate and raspberry loaf and I can honestly say your recipes are the best, super easy and super super tasty! I don’t bother checking any other recipes anymore, if I want to bake, I come straight to your page! Thank you for sharing your recipes x
Jane's Patisserie
June 6, 2020 at 12:04 pmAhh thank you so much!! That means alot! x
Ann
June 5, 2020 at 6:31 pmUnfortunately we had to share them with the kids!!!!! Delicious
Maddie
June 4, 2020 at 7:41 pmThese are the best cookies I’ve ever tried! So so good thank you!
Quick question, I made a batch but only baked 4 so I have some spare cookie dough i kept in a air tight container in the fridge since yesterday.
Would they still be ok if I baked the rest of the cookie dough on Saturday? Even though they’ve been in the fridge rather than the freezer
Thanks! X
Jane's Patisserie
June 4, 2020 at 8:10 pmHey! Yes they will be fine in the fridge for that timing – any longer and I would recommend freezing!! x
Heather
June 3, 2020 at 11:33 pmAbsolutely delicious!!
Danielle
June 3, 2020 at 9:24 amThese cookies are amazing! Huge but amazing! I tried stuffing 2 with a ball of frozen Nutella as an experiment and it was the first time I’ve made successful stuffed cookies! they’re so easy and I’ll definitely be making them again!
Helen F
May 31, 2020 at 11:37 pmBest chocolate chip cookie recipe I’ve tried, and I’ve tried a lot! I’ve made it both with and without the corn flour, and I think they turn out just as nice either way. And, call me crazy, but I actually think these are even better on the second day (no microwaving needed!), which has never happened to me before with cookies. I put only about 200g chocolate (milk) as 300 is too much for me. I’ve had to make them with self-raising flour both times, as cannot get plain right now, so very glad you included instructions on how to do that as well. Next time, I’d love to try and put some of those tiny fudge bits in there that they have on the baking shelf in Tesco’s, from Dr Ötker I think, turquoise small bags, I think that’d be delicious. Thank you for another great recipe! 🙂
Aimie
May 31, 2020 at 12:34 pmI love these cookies however how niece & nephews find them a little large, if we were to halve the size how long would you recommend to bake them?
Jane's Patisserie
June 1, 2020 at 11:12 amI would say about 8-9 minutes or so!! x
Marenza
July 3, 2020 at 12:11 pmOh my goodness, the BEST choc chip cookie recipe EVER!!!!!!!! Thank you so much, I will never make another recipe ever again. I could make these every week if it wasn’t so harmful to the waistline 😂🤣
Maria Muscat
May 30, 2020 at 10:41 amOh my my.These are the best cookies ever.Sooo good.I have divided the dough in 24 and weighed each one.They kept their round shape and look perfect.Thankyou very much for this recipe.I will surely be doing them over and over as they are easy to make and delicious too.
Charlotte Davis
May 29, 2020 at 9:49 pmHi Jane I made these the other day and they are incredible! I want to do a peanut butter/reeses cup version, is that doable? I love your recipes so much ❤️ xxx
Jane's Patisserie
May 30, 2020 at 4:31 pmHey! Ahh yay! Yes they should be fine – I would just chop them up and add them in! x
Jade
May 31, 2020 at 3:09 pmI did these. I used the reeses pieces chips and dark chocolate!! They were delicious xx
Maria
May 31, 2020 at 4:23 pmThe recipe is so good! I reduced the chocolate chip amount by 50 grams and also made the cookies small (30 g.) They are still so delicious. It has a crispy outer layer and chewy in the inside. It was the texture I was looking for a cookie. Thank you so much for this recipe!
Laura
May 28, 2020 at 11:16 pmEven though I pretty much exclusively use blogs for recipes these days, I have never left a review. I bake all the time and have never found a chocolate chip cookie recipe I love. This recipe is hands down the absolute best recipe – the texture is perfection. Thank you for sharing it with all of us!
Jane's Patisserie
May 29, 2020 at 9:09 amAhhh that’s just the best comment! Thank you!!
Paula
May 27, 2020 at 10:47 pmHi Jane, this recipe looks awesome and I’m excited to try it. I’ve only got dark brown sugar or demerara sugar though; can I use one of those in place of the light brown sugar or would I be better off just using all white granulated? Many thanks! x
Jane's Patisserie
May 28, 2020 at 7:08 pmHey! I would use a mix of the dark brown and granulated! x
H
May 27, 2020 at 1:57 pmJust made these! The recipe was clear and easy to follow, which was very helpful as it was my first time making cookies (I tend to just bake cakes). These are incredible. I used a bit of cornflower as you suggested, baked 4 and have 4 left in the freezer for when we need a little lockdown treat. So happy with how they turned out.
Thank you!
Jane's Patisserie
May 27, 2020 at 6:25 pmAhhh yay! That’s amazing!! The cornflour makes such a lovely texture doesn’t it! x
Michelle Kurtz
May 26, 2020 at 1:48 amTried 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?
Jane's Patisserie
May 26, 2020 at 8:56 amAs 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 pmMade these today, absolutely delicious, best ones yet! Could these be made with gluten free flour?x
Jane's Patisserie
May 25, 2020 at 5:03 pmLots 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 pmAmazing 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!
Lorna
May 23, 2020 at 9:54 amI 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!!
Tracey
May 22, 2020 at 6:15 pmThese 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
Jane's Patisserie
May 22, 2020 at 7:46 pmAhh yay! They last up to three months!! x
Liz
May 21, 2020 at 8:49 pmMade 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?
Jane's Patisserie
May 22, 2020 at 8:05 pmHiya – 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 amNo 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 amHow 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 pmAmazing!
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.
Emma
May 19, 2020 at 8:04 pmHave 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! 🙂
Anna
May 19, 2020 at 6:00 pmAmazing recipe! Thanks
Davi
May 19, 2020 at 1:56 pmHi Jane if making smaller cookies would you alter the cooking time x
Jane's Patisserie
May 19, 2020 at 2:56 pmYes!! Say you make them half size, they’d take about 9 minutes to bake! x
Amy
May 18, 2020 at 10:54 pmMy husband is so happy right now, I just cooked up a batch and we both agree they are incredibly delicious! Thanks!
Ashley
May 28, 2020 at 9:53 amAmazing recipe! Your recipes are super easy to follow and always amazing results. I normally make cakes but now im addicted to your cookie recipes! Thank you for sharing them! 😍
Jane's Patisserie
May 28, 2020 at 7:02 pmAhh that’s amazing!! so glad you like them!! x
Siobhan
May 18, 2020 at 5:22 pmMy 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
Emily
May 18, 2020 at 10:04 amMade 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 🙂
Jane's Patisserie
May 18, 2020 at 11:06 amAhhh yay! So so glad you like them! The cornflour just makes the texture so much more yummy!!
Abbi
May 17, 2020 at 10:28 pmI 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!
Jane's Patisserie
May 18, 2020 at 11:14 amAhhh that’s amazing!! I’m so glad!!
Grace
May 17, 2020 at 5:36 pmHi 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!
Jane's Patisserie
May 18, 2020 at 11:25 amAhh yay!! So glad you loved them! X
Chloe
May 16, 2020 at 7:52 pmThe best cookies! I used white chocolate chips and they were amazing. Highly recommend this recipe!!
Sarah
May 16, 2020 at 12:54 pmHi love this recipe! Just trying out the triple chocolate ones now too! How long can you freeze the cookie dough balls for? Thanks
Jane's Patisserie
May 16, 2020 at 2:54 pmThey 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 pmAfter 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.
Millie
May 16, 2020 at 9:41 amHello 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!
Jane's Patisserie
May 16, 2020 at 9:58 amHey! 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 amOMG!!! 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!!❤️🤩
Andrea Garner
May 15, 2020 at 2:13 pmA-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
Melanie Loder
May 14, 2020 at 11:19 pmWow! 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 🤩
Kim
May 14, 2020 at 3:59 pmThese are amazing!! Felt like I was back in New York at Levain Bakery. Can’t wait to make the triple chocolate ones! X
Rose
May 14, 2020 at 2:25 pmMy 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)
Victoria Hypher
May 14, 2020 at 1:58 pmThese 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.
Mandy
May 12, 2020 at 8:07 pmHave 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 😍
Dy
May 12, 2020 at 8:00 pmHands 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
Hannah
May 12, 2020 at 5:01 pmEasy 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!
Archana
May 12, 2020 at 10:40 amI 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.
Kate
May 10, 2020 at 3:22 pmHave 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 !
Becca
May 10, 2020 at 11:09 amHi 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
Jane's Patisserie
May 10, 2020 at 11:19 amThey aren’t working right now.
Katie
May 9, 2020 at 7:38 pmI 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!
Emma
May 9, 2020 at 7:36 pmTried 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.
Jane's Patisserie
May 9, 2020 at 8:00 pmYou 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 pmHi 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
Jane's Patisserie
May 9, 2020 at 2:38 pmQuite 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 pmDid 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 pmHi 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?
Jane's Patisserie
May 9, 2020 at 2:38 pmYes as mentioned you can easily use all granulated sugar – or you can try demerara!
Sarah
May 13, 2020 at 8:03 pmLove 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 amAh 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 amWorked 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!
Rachel Harrington
May 9, 2020 at 9:51 amI 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.
Stef
May 9, 2020 at 8:48 amHi 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!
Jane's Patisserie
May 9, 2020 at 8:55 amYes, it’s mentioned in the post and the notes for if you want to use it!
Ceri
May 8, 2020 at 7:16 pmJust 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!
Sanjika
May 8, 2020 at 7:03 pmHi Jane! Please suggest an eggless version for these beautiful chocolate chip cookies🥺💕
Jane's Patisserie
May 9, 2020 at 8:50 amI’m working on a vegan cookie recipe.
Hannah Fullwood
May 8, 2020 at 3:31 pmThese 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.
Jodie
May 8, 2020 at 1:25 pmThis recipe was so easy and quick. My family said it was the best cookies I’ve ever made and I agree.
Izzy
May 8, 2020 at 12:43 pmHey!
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 ☺️
Jane's Patisserie
May 8, 2020 at 2:07 pmUnfortunately, the nutritional information section isn’t working right now – sorry.
nikki shelton
May 11, 2020 at 7:51 amwow!!! 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 amHey does the butter need to be at room temp or straight out the fridge?
Jane's Patisserie
May 8, 2020 at 12:10 pmIf 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 amHands 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.
Jane's Patisserie
May 8, 2020 at 12:11 pmYayy!!
Sue
May 9, 2020 at 4:49 pmAmazing 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 pmFantastic 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
Faye
May 7, 2020 at 11:25 amHi! 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
Jane's Patisserie
May 7, 2020 at 1:19 pmIdeally, you would use all granulated, which would be a total of 175g.
Chelsie
May 7, 2020 at 8:34 amLove 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 🙂
Jane's Patisserie
May 7, 2020 at 9:41 amYes, there’s notes in the blog post about just using self-raising 😊
Becks leach
May 6, 2020 at 8:30 pmMade these just now for my son he says best Ever cookies he’s had .. I agree they are amazing 😉
Chelsea
May 6, 2020 at 8:12 pmThese 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!!
Amy Dissington
May 6, 2020 at 5:54 pmHi Jane, I’m struggling to get hold of sea salt, would this recipe work without or is it a must?
Jane's Patisserie
May 6, 2020 at 7:13 pmFor 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 amI 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
Jane's Patisserie
May 6, 2020 at 11:46 amAhh yay! Thank you so much! And I hope you love the cookies!
Emily
May 6, 2020 at 9:41 amHave 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!
gemma Symonds
May 6, 2020 at 9:21 amThese 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 😋
Keeley
May 5, 2020 at 4:14 pmThese 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!
Jane's Patisserie
May 5, 2020 at 4:53 pmAhh 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 pmThese 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❤️
Amy
May 5, 2020 at 10:33 amDelicious! Another absolutely fantastic recipe Jane – your recipes are the only ones I use for my bakes as they’re just so good. Thank you!
Az Henry
May 5, 2020 at 12:08 amHey 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
Jane's Patisserie
May 5, 2020 at 8:55 amFor 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 amThanks 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 pmBrilliant 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
Abby Constable
May 4, 2020 at 7:59 pmMade 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!
Charlotte
May 4, 2020 at 7:34 pmHi 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
Jane's Patisserie
May 4, 2020 at 7:37 pmOh 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 pmThese were amazing and so easy to make. I thought they looked too big to bake but they worked perfectly.
Martyna
May 4, 2020 at 7:29 pmThese were A-Ma-zing!!!! But are they 521Cal per cookie or for the whole batch?😳
Jane's Patisserie
May 4, 2020 at 7:33 pmPer 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 pmI 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!
Zoe Bottomley
May 4, 2020 at 6:30 pmPerfect. If you follow the recipe you get exactly what you see.
Nicola
May 4, 2020 at 6:05 pmEasy to make and fantastic result. Best cookies I’ve made!
Ashleigh
May 4, 2020 at 4:59 pmThank 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!
Lauren
May 4, 2020 at 3:22 pmI’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!
Lauren
May 4, 2020 at 2:41 pmThe BEST cookies ever! So tasty!
Chlow
May 4, 2020 at 2:01 pmThese are amazing!!! Can’t wait to try more recipes ☺️
Catherine
May 4, 2020 at 1:29 pmBaked 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
Jane's Patisserie
May 4, 2020 at 1:37 pmHow 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 pmSimple and delicious – I used self-raising flour as directed and they came out perfectly – Thank you 🙌💯☺️
Bobby
May 4, 2020 at 1:00 pmThis 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 😍
J Sok
May 4, 2020 at 12:21 pmThese 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.
Jane's Patisserie
May 4, 2020 at 1:09 pmYou can definitely just chop up some chocolate – you don’t even have to blitz it! x
Maria
May 4, 2020 at 12:21 pmLiterally 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!
Eloise
May 4, 2020 at 12:14 pmI 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
Grainne Mears-Bullen
May 4, 2020 at 12:04 pmWhat 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!
Natasha
May 4, 2020 at 12:03 pmAbsolutely loved making these, so simple and easy to follow they just don’t last long cos I ate them all..
Sophia
May 4, 2020 at 11:39 amEvery 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!
Ellie
May 4, 2020 at 11:23 amThese 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
Natalie
May 4, 2020 at 11:05 amEvery 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
Michala Swann
May 4, 2020 at 10:55 amI 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.
Sophie Mortimore
May 4, 2020 at 10:48 amThese 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 😋
Jane's Patisserie
May 4, 2020 at 10:57 amAwh amazing! And it will be out soon enough.. 😏
Rosie
May 4, 2020 at 10:30 amThis 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!
Rebecca pleavin
May 4, 2020 at 10:24 amLet 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 😍😍🍪🍪🍪
Áine
May 4, 2020 at 9:57 amBest cookies I ever made!
Hannah
May 4, 2020 at 9:52 amQuite simply the best cookie recipe I have ever tried!!
Antonia Turner
May 4, 2020 at 9:46 amThese 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.
Jen C
May 4, 2020 at 8:53 amMade 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 😁
Jane's Patisserie
May 4, 2020 at 9:54 amIf 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 pmSecond day of baking these delicious cookies – both milk and white are the best 🍪
My children LOVE them ❤️
Saskia
May 3, 2020 at 11:08 pmNever 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!
Rachel
May 3, 2020 at 10:25 pmI 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!!
Amy
May 3, 2020 at 9:58 pmFantastic 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.
Hayley N
May 3, 2020 at 9:49 pmUsed white chocolate chips… OH.MY.GOD!! Truly amazing.. best cookies I’ve ever had.. so happy! This lady is a legend.
Alice
May 3, 2020 at 9:46 pmBaked 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!
Jane's Patisserie
May 3, 2020 at 10:31 pmI 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 pmAbsolutely 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 🙂
Katie
May 3, 2020 at 9:22 pmMy 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.
Surpreet
May 3, 2020 at 9:18 pmMade 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 🙂
Olivia
May 3, 2020 at 9:15 pmThese 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.
Claudia
May 3, 2020 at 9:08 pmHi Jane, would these be ok to stuff with Nutella, salted caramel spread etc ?
Thank you x
Jane's Patisserie
May 3, 2020 at 9:09 pmHave a look at my Nutella Stuffed Cookies recipe – it’s ideal!
Danni Young
May 3, 2020 at 8:51 pmA 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.
David Bolton
May 3, 2020 at 8:46 pmI 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.
Sophie
May 3, 2020 at 8:40 pmThese are amazing! Best cookies I’ve ever made!
Lisa
May 3, 2020 at 8:40 pmAmazing! The recipe is easy to follow, took no time at all and the cookies are absolutely delicious.
Becky
May 3, 2020 at 8:35 pmI’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”
Francesca Kane
May 4, 2020 at 6:12 pmJust 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 pmBest cookie recipe I’ve ever tried. I can rely on this girl to give the best tasting bakes imaginable.
Mel
May 3, 2020 at 8:17 pmThese 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!!
Jane's Patisserie
May 3, 2020 at 8:17 pmI’m sorry but I really don’t understand this? I don’t understand how you can judge what I am saying to someone else when responses are typed and across the internet? I write how I write, sometimes I don’t use emojis, sometimes responses are longer than others… how does that mean that I am not being patient or kind? This is a horrible comment to receive considering I try my damn hardest to respond to as many people as I can all day every day from the thousands and thousands of comments I receive across my channels when I am the sole person running this blog.
Vienna
May 3, 2020 at 8:10 pmThese 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!
Morgan
May 3, 2020 at 8:06 pmLovely 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!
Maria
May 3, 2020 at 7:59 pmI 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!
Libby Doswell
May 3, 2020 at 7:58 pmhi, 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
Ailish
May 3, 2020 at 7:48 pmJust made these, super easy to make and so gooey inside. Thank you for the recipe can’t wait for the chocolate ones❤️
Jane's Patisserie
May 3, 2020 at 7:55 pmAhh thank you!! And I’m sure they will be a big hit – my husband is obsessed 😂
Lisa
May 3, 2020 at 7:47 pmWOOOOW 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
Jane's Patisserie
May 3, 2020 at 7:55 pmAhh yay!! NYC Cookies are definitely the way to go.. lovely and chunky and yum!
Helen
May 3, 2020 at 7:46 pmThese 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!!
Jane's Patisserie
May 3, 2020 at 7:47 pmHahaha as long as they were tasty!! 😂
Zoe
May 3, 2020 at 7:44 pmAbsolutely the best cookies I have ever eaten yet alone made! Simple recipe as well so it was a big hit!!
Jane's Patisserie
May 3, 2020 at 7:48 pmThank you!!
Tash
May 3, 2020 at 7:42 pmThese cookies were quite simply scumptious! So so delicious and we all agreed, the best cookies we have ever tasted!
Jane's Patisserie
May 3, 2020 at 7:48 pmAhh yay!! x
Sarah
May 3, 2020 at 7:20 pmI 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!
Jane's Patisserie
May 3, 2020 at 7:24 pmAhh thank you!! I’m so glad you liked them!!
Mark Grzelak
May 3, 2020 at 7:12 pmI’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.
Jane's Patisserie
May 3, 2020 at 7:15 pmAhh 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 pmI have always had a cookie curse and I could never make good cookies until this recipe. Amazing recipe and easy to follow. Perfect cookies
Jane's Patisserie
May 3, 2020 at 7:13 pmThank you so much!! ❤️
Claire Fawcett
May 3, 2020 at 2:24 pmAll 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
Jane's Patisserie
May 3, 2020 at 4:04 pmI 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 pmThese 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!
Jane's Patisserie
May 3, 2020 at 12:21 pmAwh that’s amazing! I’m so glad!! ❤️
Sophie
May 3, 2020 at 11:29 amI 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!
Jane's Patisserie
May 3, 2020 at 12:24 pmIt 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 pmJane, 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!
Jane's Patisserie
May 3, 2020 at 9:25 amAh that’s amazing! Thank you so much! ❤️
Danny Beardmore
May 2, 2020 at 6:36 pmBeautiful cookies! Cannot wait to see the other styles you hinted coming soon!
Kirsty
May 3, 2020 at 7:52 pmMade 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 pmAmazing!! x
Zade
May 2, 2020 at 6:09 pmThese 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?
Jane's Patisserie
May 2, 2020 at 8:16 pmYes, this is explained in the post about what else you need to change as well!
Shauna McEntee
May 2, 2020 at 12:29 amI made these tonight and they are unbelievable but they are quite flat? I followed the recipe exactly? Any ideas why☺️
Jane's Patisserie
May 2, 2020 at 10:06 amDid 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 pmHi 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!
Heidi Prudhoe
May 1, 2020 at 9:08 pmCould 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.
Jane's Patisserie
May 1, 2020 at 9:15 pmYou 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 pmYum thank you!
Vicki
May 3, 2020 at 8:38 pmBest 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 amHi, 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 ?
Jane's Patisserie
May 1, 2020 at 7:42 pmYes 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 pmThese are the first cookies I made that I actually liked! Big thumbs up-delicious.
Jane's Patisserie
May 1, 2020 at 9:27 amAhh amazing!!
Emily
April 30, 2020 at 3:34 pmMy 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
Claire
April 30, 2020 at 2:34 pmMade these today, currently chilling in the fridge. The kids are so excited for them. Thank you great recipe to follow 😊
Jane's Patisserie
April 30, 2020 at 2:48 pmAhh yay! I hope you all love them!
Bernie McGill
April 30, 2020 at 12:50 pmHi 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
Jane's Patisserie
April 30, 2020 at 1:22 pmAwh that is just the cutest! Thank you so much! ❤️
Luz María
April 30, 2020 at 1:03 amDelicious! ❤️
Kat
April 29, 2020 at 3:11 pmThank 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 🙏
Jane's Patisserie
April 29, 2020 at 7:21 pmAhh thank you so much! That was an amazing comment and made my day! x
Isma
April 28, 2020 at 10:40 pmI 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!
Jane's Patisserie
April 28, 2020 at 10:43 pmAhh thank you so much!
Lisa
April 28, 2020 at 7:34 pmHi 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!
Jane's Patisserie
April 28, 2020 at 9:28 pmHey! 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 pmThese look amazing! If I can’t get soft brown sugar (I’ve been struggling to 🙄) could I use soft dark brown sugar instead?
Jane's Patisserie
April 28, 2020 at 6:52 pmOh yes definitely! x
Faye
April 28, 2020 at 5:35 pmHi, 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
Jane's Patisserie
April 28, 2020 at 6:00 pmYes muscovado sugar would work well! and yes they can!
Ronnie
April 28, 2020 at 4:03 pmHi 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
Jane's Patisserie
April 28, 2020 at 4:22 pmJust use the recipe as it is!! Works perfectly with all chocolates!
Ronnie
April 28, 2020 at 4:49 pmThanks for always giving us the perfect recipes 😀
Jane's Patisserie
April 28, 2020 at 5:07 pmAh thank you so much!!
Olivia
April 28, 2020 at 2:32 pmI 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!
Jane's Patisserie
April 28, 2020 at 2:43 pmAhh 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 pmThese 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
Jane's Patisserie
April 28, 2020 at 2:43 pmYes 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 pmFollowed 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 pmI cannot stop eating these omg *drools
Jane's Patisserie
April 27, 2020 at 1:28 pmHahaha amazing!
Pipa
April 27, 2020 at 10:36 amDear 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!!!
Jane's Patisserie
April 27, 2020 at 10:58 amHahaha this is the best comment ever! Thank you!!!
Nic
May 3, 2020 at 8:02 pmAnother 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 pmMy 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 🙈
Vicky
April 26, 2020 at 5:36 pmJane. 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
Jane's Patisserie
April 26, 2020 at 9:00 pmOh thank you so much!!
H.
April 30, 2020 at 4:00 pmHi,
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 pmHello – I’m afraid I don’t measure in cups as I find it extremely unreliable for baking.
Sara
April 26, 2020 at 5:32 pmI can’t wait to try them! Is one cookie 521 calories?
Jane's Patisserie
April 26, 2020 at 9:00 pmYes, but they are only estimates – the cookies are huge.
Rozanne
April 26, 2020 at 2:05 pmI really want to make these but I’m missing bicarb! What’s the best substitution?
Jane's Patisserie
April 26, 2020 at 3:29 pmIdeally, 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 amHonestly 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?
Jane's Patisserie
April 26, 2020 at 8:44 amI’ve already replied to your other comment below!
Kirsten Barker
April 25, 2020 at 8:08 pmAh 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
Jane's Patisserie
April 25, 2020 at 8:34 pmI 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 pmMy 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 amYes, it would just spread and might not work nearly as well as if it was contained.
Laura
April 25, 2020 at 4:09 pmHave 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?
Jane's Patisserie
April 25, 2020 at 4:44 pmYou 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 pmHi 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 😀!
Jane's Patisserie
April 25, 2020 at 3:59 pmHiya! 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 pmTried these today and they are AMAZING!! Put them in the fridge for an hour and they worked perfectly. Thanks!
Jane's Patisserie
April 25, 2020 at 3:31 pmSo glad you liked them!!
Hazel
April 25, 2020 at 2:50 pmOmg these look amazing! Is there any way you can use self raising flour? 😩 so hard to get flour at the moment x
Jane's Patisserie
April 25, 2020 at 3:17 pmYes, 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 pmi have made these from cupcake jemma and they are very much the same recipe and method. Thank you for the recipe, gonna try these
Jane's Patisserie
April 25, 2020 at 3:19 pmI 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 pmAmazing cookies Thankyou for the recipe
Jane's Patisserie
April 25, 2020 at 2:20 pmAhh thank you!!
Karen
April 25, 2020 at 11:27 amLooks 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)
Caroline Littleboy
April 25, 2020 at 10:39 amWhen I get enough flour I’m so going to try these….. They look AMAZING 🤤😍
Jane's Patisserie
April 25, 2020 at 10:47 amAhhh thank you so much!!
Emma
April 25, 2020 at 9:34 amLooks amazing can’t wait to try. Quick question, what is 11/2 tsp baking powder. Do you mean 1/2?
Jane's Patisserie
April 25, 2020 at 9:38 amNo, it’s 1 and a 1/2. so 1.5.
Humera
April 25, 2020 at 9:31 amMmmmm 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 ❤️
Humera
April 25, 2020 at 9:33 amAlso I forgot to ask, can these be made as triple chocolate cookies? P
Jane's Patisserie
April 25, 2020 at 9:39 amThey can, but I do have that recipe coming soon which is altered a bit more.
Jane's Patisserie
April 25, 2020 at 9:37 amYou just need it to be preheated before you bake… so the best time is during the chilling.
Becca
April 25, 2020 at 6:09 pmHi 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 pmSo 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 amHey! 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….
Jane's Patisserie
April 25, 2020 at 9:19 amHave a look at the notes for the cornflour bit!
Melissa
April 25, 2020 at 9:07 amHi 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?
Jane's Patisserie
April 25, 2020 at 9:19 amThe 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 amHi 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!
Jane's Patisserie
April 25, 2020 at 9:20 amYou 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 pmLove 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 pmHahaha yes, cookies are so moreish!!!
Charlotte
April 25, 2020 at 8:16 amSo excited for these! I’m 100% trying them out today
Jane's Patisserie
April 25, 2020 at 9:21 amAhh yay!! I hope you love them!