*This post may contain affiliate links. Please see my disclosure for more details!*

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, 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. 

I managed to get in when there was absolutely no queue, and 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!

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

Ingredients

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

Instructions

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

Notes

  • These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes!
  • You can freeze the raw cookie dough easily, and bake from frozen if you don't want to bake the entire batch! 
  • If you are baking straight from frozen after some time, I usually bake for the same 12-14 minutes, at the same temp, but an extra couple minutes won't hurt!
  • Once baked, these will last for 4-5+ days!
  • You can use any chocolate you fancy, I just love the combination of milk and dark chocolate!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
  • I use this dark chocolate in my baking!
  • And I use this milk chocolate in my baking!
  • If your oven runs hot you will want to reduce the temp slightly as mentioned in the method!
  • If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
  • If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 

ENJOY!

Find my other Traybake Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

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

638 Comments

  1. Shell on July 28, 2021 at 2:11 pm

    5 stars
    Hi Jane,

    I’ve made so many of your recipes and finally getting around to your amazing NYC Cookies! A quick question – I want to freeze some of the cookie dough to use at a later date. How long will the cookie dough last in the freezer? And should the dough be de-frosted before baking again?

    Thanks so much,

    Shell x

    • Jane's Patisserie on July 29, 2021 at 12:27 pm

      Heyy! Thank you so much! So the cookie dough will last for 3+ months in the freezer, and you wont need to defrost before baking again! Hope this helps, enjoy! x



  2. Sally on July 27, 2021 at 12:02 pm

    Hello Jane, Thank you for sharing this wonderful recipe. I cannot wait to try it 🙂 Did you use unsalted butter for the cookies? or stork? When you say stork, do you mean the margarine or the butter?

    • Jane's Patisserie on July 29, 2021 at 12:46 pm

      Hiya! Thank you so much, you can use either unsalted butter or stork – however if using stork I use the one in the tub! Hope this helps, please let me know how they turn out! x



  3. Julie Humes on July 19, 2021 at 10:59 am

    5 stars
    I swap the chocolate drops for chopped Cadbury’s diary milk and make the 60g version. I always get asked how to make them. Very, very moreish. Your recipe has become a friends and family favourite, thank you xx

  4. Niamh on July 18, 2021 at 8:09 pm

    5 stars
    Hi Jane
    You’re recipes are incredible, thank you so much for sharing them! I made your gingerbread nyc cookies for my team in the Disney Store over Xmas and they were hooked so I’ve made every version since and they always go down a treat! I started getting brave and adding some other bits in…so far I’ve done Kinder chunks with dark choc, curly wurly pieces with milk choc chips and lemon with white choc chips!
    Thank you for the inspiration…you’re a star!!

    • Jane's Patisserie on July 19, 2021 at 10:59 am

      Hiya! Ahh yes I am also obsessed with every single NYC recipe I have done, my friends and family and everyone on my blog always just go crazy for them haha! You are very welcome x



  5. Becky on July 17, 2021 at 8:46 pm

    5 stars
    Baked these this afternoon and they are without a doubt the best cookies I’ve ever eaten (and I’ve eaten a lot lol). Definitely my go to recipe from now on!

    • Jane's Patisserie on July 19, 2021 at 10:51 am

      Ahhh amazing! Hahah I love that, this makes me so happy x



  6. Amy on July 17, 2021 at 3:24 pm

    5 stars
    These are delicious and I love all of you recepies!

    • Jane's Patisserie on July 19, 2021 at 10:48 am

      Awh thank you so much!x



  7. Sharine on July 5, 2021 at 5:51 pm

    5 stars
    This recipe had turned into my go-to and best chocolate chip cookies recipe so far. I’ve tried tons of recipes, yet this one by far is the best. I would always crave for these at least once a month! I always use the same chocolate chips too. Thank you so much for sharing this recipe Jane! 🙂

    • Jane's Patisserie on July 7, 2021 at 2:28 pm

      Hey! Yayy this makes me so happy – you are very welcome!xx



  8. Linda on July 3, 2021 at 6:26 pm

    5 stars
    Very recently introduced to your site. Tried these today. Not had any luck with other recipes- always dry and not right. Followed this and great result! Can’t wait to try other recipes- have also put a request for your book as a present. Thanks Jane

    • Jane's Patisserie on July 3, 2021 at 8:23 pm

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



  9. Katelyn on June 28, 2021 at 9:58 pm

    5 stars
    I love love love these. So quick to whip up and SO GOOD. I’ve made these several times now and they always come out perfect.

  10. Emily on June 26, 2021 at 7:32 pm

    5 stars
    Would this recipe be ok to use as cookie dough in foil trays? Wanting to make a lovely cookie dough but in trays to give to family? Thanks x

  11. Claire on June 23, 2021 at 7:04 pm

    5 stars
    How would I make these dairy free?
    Thanks xx

  12. Laura on June 23, 2021 at 2:48 pm

    5 stars
    My staple cookie recipe! Baking from frozen means I make a large batch and just pop one or two in the oven when desired! They are super yummy and hold their shape really well.

    • Jane's Patisserie on June 24, 2021 at 12:07 pm

      Honestly isn’t the freezer hack just the best? Nothing better than being able to have a nice warm cookie whenever you fancy! I am so pleased you love my recipe xx



  13. Claire on June 23, 2021 at 1:08 pm

    5 stars
    Loves these but how would I make them dairy free?
    Thanks Claire

    • Jane's Patisserie on June 28, 2021 at 4:03 pm

      Hiya, try using dairy free-spread and dairy free chocolate x



    • amy on July 2, 2021 at 12:23 pm

      Hi Claire, I use plant based butter such as sunflower margarine, and going to try a tablespoon of applesauce but banana or peanut butter works just as well to replace the egg. Dark chocolate too.



  14. Rachel on June 11, 2021 at 8:11 pm

    5 stars
    Hi Jane,
    Wow this recipe is the first time I’ve made chocolate chip cookies that look the same as the photo!
    I have added this one into the regular baking rotation, they come out perfect. I am excited to try your other variations!

    • Jane's Patisserie on June 14, 2021 at 11:14 am

      Hey! Aww yay, NYC cookies are honestly the best I am so glad you love the recipe!xx



  15. Hannah on June 2, 2021 at 2:20 pm

    5 stars
    Hi Jane, I’ve made variations of these cookies quite a few times now and they are honestly the best!! I was just wondering, if i wanted to do white chocolate and pistachio, how many grams of nuts and chocolate would you recommend? Thank you, Hannah.

    • Jane's Patisserie on June 4, 2021 at 9:45 am

      Hey, aww thank you so much I am so pleased you love them. I usually say 300-350g of added extra do I would do 200g of white choc, 150g of nut xx



  16. Lauren on May 16, 2021 at 11:48 pm

    5 stars
    I have made these this afternoon and they are lovely! A stand mixer is definitely needed as I struggled to get the cookie dough to form when mixing by hand. I gave up in the end and fetched my mixer out! I also used the cornflour option. We loved them, and will definitely be making again!

    • Jane's Patisserie on May 17, 2021 at 12:29 pm

      Hiya! When mixing by hand you just need to the add the dry ingredients slower as it will be easier but it is still possible. I am glad you loved them though!xx



  17. Mona on May 16, 2021 at 2:45 am

    Hi just wondering if we can use wheat flour instead of plain flour??

    • Jane's Patisserie on May 17, 2021 at 12:06 pm

      Hey, I haven’t tested this so I am unsure if it would work, but theoretically yes you could do xx



  18. Rita C. Donnell on May 12, 2021 at 1:34 pm

    Great!
    This my first time on your blog. I love your chocolate chip cookie ideas.
    I could not handle greed to apply your recipes. Thanks for your excellent Sharing.

  19. Izzie O'connor on May 12, 2021 at 9:33 am

    4 stars
    Hi Jane,

    I love this recipe!! But whenever I make these, they don’t come out the oven very thick! Am I keeping them in the oven for too long? When mine are still thick in the oven, they still look raw, but do they just firm up as they cool? Thank you x

    • Jane's Patisserie on May 15, 2021 at 10:18 am

      Hiya! Please note step 10 of the method because the cookies will continue baking whilst cooling for 30 mins x



  20. Claudia Guenther on May 7, 2021 at 4:08 pm

    I made them for school and all my colleagues loved them 😍😍😍

  21. Laura on May 7, 2021 at 3:37 pm

    5 stars
    Amazing, genuinely the best cookies I’ve ever made or eaten. I tend to flatten mine though as I like them cooked a little more in the middle

  22. Lonan Brigid Mooney on May 5, 2021 at 9:01 am

    Hi! Could I make this combined with your funfetti cookie to make an NYC funfetti cookie? How many sprinkles?
    Thanks in advance!

    • Jane's Patisserie on May 5, 2021 at 7:40 pm

      I would use this recipe – but use all granulated sugar instead of granulated and light brown sugar, and then use 75g sprinkles still!



  23. Lonan Brigid Mooney on May 4, 2021 at 7:04 pm

    Hi! Just wondering if it would be possible to make these funfetti like your funfetti cookies? What amount of sprinkles would you recommend?

  24. Lydia christopher on May 2, 2021 at 10:53 pm

    Hi Jane, love all your recipes! If I were to make a batch of these to bake the next day, am I better putting them in the fridge or freezer overnight?

    Thanks, Lydia ☺️X

  25. Ellie on April 28, 2021 at 1:42 pm

    5 stars
    Hi, I made these last night and I have to say they were the best cookies I’ve made! I normally have problems with baking cookies, but this recipe was full proof! Going to make more this evening!

  26. Sami on April 26, 2021 at 5:22 pm

    Hey Jane! I have a batch of these in the freezer ready to bake, but I just wondered how long they’ll be okay being frozen for (like a month or something?) before they won’t be good to bake from raw? Love your cookie recipes so much! X

    • Jane's Patisserie on April 29, 2021 at 10:27 am

      The normal is 3 months (but to be honest up to 6 months is totally fine if you order your freezer well!) x



  27. Karen Jacobs on April 25, 2021 at 4:21 pm

    5 stars
    OMG, divine cookies!

  28. lauren on April 23, 2021 at 12:59 pm

    Hi Jane! These are my fave cookies i make them for everyone 😀 My friends favourite chocolate is malteser – would these work inside the cookie instead/as well as choc chips? not sure if the center bit of the malteser would make it odd? alternatively maybe malteser buttons? i noticed you’ve made a malteser cookie before but i love the NYC style.

    Thanks!

    • Jane's Patisserie on April 26, 2021 at 2:47 pm

      Hey, have a look at my malteser cookie recipe if you would like to make this xx



  29. Becky Murphy on April 15, 2021 at 10:35 pm

    I live in the US. Not sure on oven temp. I looked up converting from Celsius to Fahrenheit but got several different answers. So what do you recommend? 350, 375 or 400 for the smaller cookies?

    Thanks.

  30. Iris on April 12, 2021 at 6:01 pm

    5 stars
    Such a good recipe, made it many times and each time I do it they come out perfect. Thanks for such a great recipe!

  31. lor on April 12, 2021 at 5:57 pm

    Amazing!

  32. Claire on April 8, 2021 at 7:52 pm

    5 stars
    Have made these and they are amazing would I be able to add frozen Nutella balls to the middle to make them stuffed Nutella ones, I nw you have a Nutella stuffed cookie recipe but was going to try these ones? Thanks xx

    • Jane's Patisserie on April 9, 2021 at 11:25 am

      Hello! Yes that should work, have a look at the biscoff NYC ones for guidance on how to do it xx



  33. emma eastman on April 2, 2021 at 9:18 am

    5 stars
    amazing cookies! definitely my go to recipe

  34. Ree on April 1, 2021 at 9:32 pm

    4 stars
    Hi I love your recipes!! Please can you tell me if the egg needs to be at room temp? Thanks in advance x

    • Jane's Patisserie on April 3, 2021 at 10:20 pm

      I keep my eggs at room temp so yes x



  35. Heather on March 25, 2021 at 12:55 am

    Would you mind sharing what brand of chocolate chips you use?

    • Jane's Patisserie on March 25, 2021 at 3:26 pm

      Already linked on the post!



    • Heather on March 27, 2021 at 12:19 am

      Yes thank you. I saw it right after I posted the question 😀



  36. Claire on March 24, 2021 at 8:01 pm

    5 stars
    Best cookie recipe ever! I’ve made them twice now, first time exactly as the recipe stated, and second time for my vegan sister – used baking spread, and subbed the egg for apple sauce. They both worked perfectly, sister is really pleased with them!

  37. Claire on March 19, 2021 at 7:57 pm

    5 stars
    Absolutely insane cookies! I use this recipe for all my cookies now…I’ve made the mini egg cookies too…sometimes the mix is dry so I add a couple of drops of milk which helps x

  38. Rey on March 19, 2021 at 5:06 pm

    5 stars
    Hi Jane! Absolutely love your cookies recipes! I was wondering whether these could be made gluten free if I replaced the flour with GF flour?

    • Jane's Patisserie on March 22, 2021 at 4:29 pm

      I haven’t made these GF myself, but many readers have and said it works well with a straight swap! x



  39. Laura on March 19, 2021 at 3:29 pm

    5 stars
    Didn’t have any sea salt so just added a pinch of ordinary. I made them into 55-60g balls and still found these plenty big enough! Cooked 4 first, flattened two and left two round, unfortunately they didn’t spread at all so about 8 mins into cooking I gave those two a gentle whack with a spatula – much better! At least I know to flatten the rest. 12 mins at Fan 175, cooled completely on the tray – absolutely incredible, no other cookie recipe will compare now. Not sure how long the bag of cookie dough in the freezer will last!

  40. Jess on March 19, 2021 at 9:05 am

    Hi Jane, I’m yet to make this recipe just wanted to ask a question first, does the butter need to be softened to room temp?

    • Jane's Patisserie on March 22, 2021 at 4:38 pm

      Baking spread is cold from fridge, butter is slightly room temp but not completely x



  41. Ellen Potter on March 18, 2021 at 3:48 pm

    Hi Jane,

    I’ve accidentally ordered dark brown soft sugar, would this still work?

    • Jane's Patisserie on March 23, 2021 at 3:29 pm

      Yes! Just makes them darker in colour and slightly deeper in flavour!



  42. Phoebe Gorton on March 13, 2021 at 8:55 am

    5 stars
    these cookies are amazing! when i bake them for mother’s day can you use the 9×9 square tin for like a “traybake” of cookies?

    • Jane's Patisserie on March 15, 2021 at 12:48 pm

      Hello! Personally I would just use one of my cookie bar recipes for this as they are made for just this!x



  43. Emma on March 12, 2021 at 8:16 pm

    5 stars
    I’ve made these cookies several times, we love them in our house! Mine don’t normally flatten much but today I accidentally used 175g butter because I was distracted and they flattened nicely and turned out to be my best batch so that was a happy accident! I always use the cornflour as mentioned in the notes below the recipe. Great recipe all round! Thank you xx

  44. Swallow's Breath on March 8, 2021 at 4:36 pm

    Hi Jane,

    I had some trouble with these cookies and was wondering if you could help me. At the 12 minute mark the cookies hadn’t spread at all (they were just slightly squatter balls) and the bottoms cooked much faster than the tops and sides, so that when I got them out of the oven they were burnt. (Full disclosure: I had kept them in longer 12 minutes because the sides hadn’t browned). Do you have any tips for what I could do differently next time (besides not cooking them for an ungodly amount of time)?

    Thanks for sharing so many recipes with us!

    • Jane's Patisserie on March 8, 2021 at 7:40 pm

      So not spreading can be a few things – rolling the cookie dough balls too tight, over mixed dough… or an oven that is too hot as the higher heat than normal is designed to ‘shock’ the cookies into a less spread shape. It’s worth lowering them temp of yours if the bottoms were burning as well x



    • Chelsea on March 28, 2021 at 8:31 pm

      5 stars
      The most soft, gooiest, tastiest cookies – they beat shop bought ones! I used the cornflour as suggested, and rather than make the whole batch at once froze the Dough balls and cook a few when I fancy them for dessert – amazing warm with ice cream! I did however have to slightly flatten mine halfway through cooking as they didn’t flatten that much themselves. The taste of the sea salt is amazing too and really brings out the choc chip flavour. Going to try with the mini eggs next! I also baked for around 14 mins instead of 12 from frozen.



    • Jane's Patisserie on March 29, 2021 at 2:41 pm

      Hello! I am so glad you enjoy them, yes when frozen they will always need baking for a couple of minutes longer xx



  45. Mollie on March 6, 2021 at 2:16 pm

    5 stars
    These are just insane! I used to bake all the time but sort of lost my passion for it and never went back to it. Recently, after discovering your recipes, I’ve been baking every weekend and the recipes are just incredible!!! My family are pretty happy with it too, to say the least 😍☺️

    • Nicole on May 8, 2021 at 10:50 am

      Hi Jane,

      Can I make these cookies with white chocolate chips instead? Does it make it too sweet/should I be modifying the sugar amounts?



    • Jane's Patisserie on May 8, 2021 at 2:57 pm

      Hello, yes you can!xx



  46. Rebecca Darlington on March 2, 2021 at 8:38 pm

    5 stars
    Simple, easy to follow recipe for a novice baker. Husband is a chef and he loved these, will definitely be making other variations!

  47. Renu on March 2, 2021 at 4:58 pm

    5 stars
    Hi Janes I made the NYC cookies for the first time with your recipe. I don’t know how to describe it was soooooo yummy. I think by baking first time with the exact same measurements it was too good. Thankyou so much.

  48. APB on March 1, 2021 at 10:18 am

    5 stars
    I LOVE THESE!!!!!!! I used unsalted butter first time round, if i was to use Stork, do i use the block or the from the tub? thanks!!

    • Jane's Patisserie on March 1, 2021 at 10:05 pm

      I use the tub! xx



    • Phoebe Gorton on March 4, 2021 at 8:43 am

      There is a block of stork that says for “biscuits scones and pastry’s” and that one worlds fine!



  49. Becci on February 26, 2021 at 7:43 pm

    5 stars
    I’ve just eaten two and am now in a food coma. Soooo good!

  50. Ana on February 26, 2021 at 12:23 am

    Is corn starch and corn flour the same thing?

  51. Jessie on February 25, 2021 at 12:57 am

    5 stars
    Tried these out yesterday. All I’m going to say is make sure that you do not use table salt in place of the sea salt (just don’t add salt unless you have sea salt) and also don’t mix up the bicarb and baking powder measurements (I’m normally so good with this stuff!). Made for some slightly salty weird tasting cookies, but the texture was gorgeous and much better than the usual recipe I use. So I decided to make a new batch today without salt and with the right amount of ingredients and they turned out just as good in texture and actually taste like they should. Tried one about half an hour out of the oven too and that was yummy, but they’re great once left to fully cool as well. All around a great recipe!!

    • Charlotte on March 5, 2021 at 2:23 pm

      3 stars
      I second this i used sea salt and they tasted far too salty wish I had left it out 😫



  52. Jen on February 24, 2021 at 9:29 pm

    I just tried making two batches and my dough came out like sand! So dry! Maybe I’m measuring wrong. Do you have measurements converted to cups? I googled the conversions but maybe they were wrong.

    • Jane's Patisserie on February 25, 2021 at 1:31 pm

      The cup conversion will have done it I’m afraid – always weigh with scales so its accurate!



  53. Sue on February 22, 2021 at 4:13 pm

    5 stars
    So just baked these. Did the 60g balls instead and didn’t flatten them. They are so delicious, crunchy outside soft and gooey and full of chocolate inside. Once again a recipe of yours has worked to perfection. Thank you! I have photos, just not sure how to post them!

  54. Lucy on February 16, 2021 at 7:24 pm

    Could I use oat milk and dairy free butter? Going to make them for my son’s 1st birthday x

    • Jane's Patisserie on February 16, 2021 at 8:13 pm

      It’s worth looking at my vegan cookie recipe if you want to make them vegan! x



    • Lucy on February 16, 2021 at 8:28 pm

      I’ve just realised this isn’t a recipe with milk in! But can I substitute the butter for vegan



    • Jane's Patisserie on February 16, 2021 at 8:31 pm

      Ahh okay brilliant – this one does have egg though (so you’d still need to look at my vegan one for that) but yes the butter can be vegan. Just make sure to really chill the dough if its too soft because of the butter x



    • Lucy on February 20, 2021 at 10:01 pm

      Ah thank you! It’s to make them lactose free rather than strictly vegan! Just waiting for my electric whisk to arrive and then will get them started i’m so excited and it’s proving difficult resisting eating the bags of chocolate chips! Haha xx



  55. Leona on February 14, 2021 at 5:10 pm

    5 stars
    Made these vegan by replacing the egg with 50ml soy milk and they are AMAZING! Thank you for this great recipe Jane 🙂

  56. Nicola on February 12, 2021 at 3:36 pm

    5 stars
    Hi Jane,

    We love these cookies, we wondered if you had any tips on making a peanut butter version. We aren’t sure whether to swap some butter out our just add extra peanut butter alongside the full amount of butter? And how much peanut butter you would use?

    I understand you’ve not made them to test but I just wondered if you have any tips as we love your recipes so much we wanted to tweak one of yours rather than use another recipe.

    Would love a reply with some tips.

    Thankyou so much. X

  57. Emma on February 12, 2021 at 9:48 am

    5 stars
    Amazing every time! Best recipe ive used.

  58. Laura on February 11, 2021 at 2:30 pm

    5 stars
    Best cookie recipe ever! Have a quick question tho please Jane! Mine never ever flatten at all – I have to physically flatten them out a little. Also how gooey is too gooey – mine always seem a little undercooked and I end up having to give them longer? Am I doing something wrong with the mix?

    • Jane's Patisserie on February 11, 2021 at 4:16 pm

      No they are meant to stay soft, but if you eat them warm out of the oven they will still be underbaked slightly as they need the 30 minutes mentioned cooling time to finish off! And if you roll the cookie dough balls too tightly that can cause them to not flatten xx



    • Laura on February 12, 2021 at 3:04 pm

      Thanks Jane! Couldn’t see how to reply to you! I bet I’m rolling them too tight!! I’ll try again (any excuse haha)



  59. Sarah on February 7, 2021 at 5:18 pm

    5 stars
    This is the best cookie recipe ever! I had to bake 2 batches in 48 hours because they all got eaten so quickly! Perfectly gooey and delicious, thank you!

  60. Naf on February 7, 2021 at 1:22 pm

    Hi! I was really excited to try these NYC cookie recipes. I’ve tried countless recipes but they all never flatten in the oven. I even made sure not to pack them roughly when rolling into balls. I’m not sure what went wrong? Every recipe I tried becomes domed?

    • Jane's Patisserie on February 7, 2021 at 2:22 pm

      It could be that your oven is too hot – the higher heat compared to normal cookie recipes is designed to shock them into a chunkier shape! Also, it can be over mixing the dough as well as the rolling too tightly x



  61. Scha on February 7, 2021 at 8:41 am

    Hi, do i need to flatten the cookies after freezing it?

    • Jane's Patisserie on February 7, 2021 at 12:25 pm

      Hey! As mentioned on the post I don’t flatten them myself, but you can do if you want!



  62. Maria on February 3, 2021 at 5:24 am

    So excited to make these after seeing all the rave reviews! Just wondering if the butter is supposed to still be cold or softened/room temp?

    • Jane's Patisserie on February 3, 2021 at 10:23 am

      If its a baking spread, cold from the fridge! If it’s block butter, just slightly towards room temp – but not softened.



  63. Emily Munt on February 2, 2021 at 9:09 pm

    Hi Jane!

    I was wondering if adding some peanut butter would work well? If so how much would you add? Or would it be better just to add M&Ms?

    Many Thanks,
    Emily

    • Sarah Walsh on June 7, 2021 at 4:50 pm

      5 stars
      Love this recipe would it be ok to keep dough in fridge over night before baking ?



    • Jane's Patisserie on June 10, 2021 at 11:33 am

      Hey! Yes you can keep cookie dough in the fridge for up to 48 hours – any longer I would freeze xx



  64. Ava on January 31, 2021 at 5:51 pm

    Loved these so much I give them a 10/10 me and my sister made these they were really easy to bake xx

  65. Jess on January 30, 2021 at 10:34 pm

    5 stars
    These are amazing! I’ve never had much luck with cookies and it’s always frustrated me BUT NOT TODAY!! I made the most amazing cookies and my family loved them! Thank you so so much!!!!

  66. Gem on January 28, 2021 at 8:46 am

    Can this recipe be used to make single larger cookies? Can they be cooked in a 9 inch pan for example?

    • Jane's Patisserie on January 28, 2021 at 7:14 pm

      Yes, you just need to follow the timings on my giant birthday cookie post x



  67. Kerry on January 27, 2021 at 10:05 pm

    5 stars
    Hey!
    These are amazing but could I adapt these and put frozen Nutella inside if I make them smaller? The Nutella recipe only uses granulated sugar and I just love the taste of these ones!

    Thank you!

    • Jane's Patisserie on January 28, 2021 at 7:18 pm

      Yes! You can follow the same Nutella part of the other cookies and stuff these!



  68. Fatima on January 27, 2021 at 4:09 am

    5 stars
    What is baking soda for? Does it make a lot of difference if I put it on or if I don’t?

    • Jane's Patisserie on January 27, 2021 at 7:52 pm

      The bicarbonate is a key part of the recipe and is a raising agent, so leaving it out changes the recipe.



  69. Billie on January 23, 2021 at 1:19 pm

    5 stars
    These are amazing thank you 😋👌

  70. Debbie on January 18, 2021 at 10:42 pm

    5 stars
    These are amazing. My family love them.
    Will make another batch to have in freezer for when I have unexpected visitors.
    Planning afternoon tea as soon as lockdown restrictions are lifted and these will be a massive hit.
    If I was to put this exact recipe in a 7 inch cake tin to make a large cookie cake, how long would I cook it for? Thanks

    • Jane's Patisserie on January 19, 2021 at 2:35 pm

      I really am not sure. I would say that tin is too small personally (see my recent post for an 8″ cookie cake)



  71. Salma on January 18, 2021 at 5:37 pm

    Hey Jane,

    I followed your recipe step by step but my dough came out sticky so I couldn’t roll them into balls, I don’t understand where I went wrong?

    • Jane's Patisserie on January 18, 2021 at 8:00 pm

      I would watch my YouTube video for these to see where you went wrong x



  72. Kirsty on January 18, 2021 at 8:54 am

    5 stars
    Brilliant! My dad absolutely loves these! So much so that for his birthday he didn’t want a cake he wanted a batch of these cookies. I delivered and he was a very happy man! Thank you Jane.

  73. NIamh Hamer on January 17, 2021 at 10:54 am

    5 stars
    Hi Jane, amazing recipie!! I’ve vakes a few of your recipes now and love them all. I have a question; I plan on adding some food colouring to these cookies to give them a marbled effect? Will this change the flavour or overall outcome of the cookie?? Or can I add the food colouring and not have to worry, thank you!

    • Jane's Patisserie on January 17, 2021 at 11:40 am

      As long as you use a good quality colouring it would work well – but the colours may change with the baking because of how the dough is quite a dark colour if that makes sense! x



  74. Donna Mcgeoch on January 15, 2021 at 9:14 am

    Can these be bakes without being placed in the fridge once bowled? What would be tge difference if I did get refrigerated and reduced the cooking time?

    • Jane's Patisserie on January 15, 2021 at 8:26 pm

      I really would recommend the chilling as they will not be the same cookie if you skip that step.



  75. Cosima on January 14, 2021 at 10:20 am

    Hi Jane, if I wanted to make these with white and milk chocolate could I reduce the amount of sugar in the batter or would that affect the consistency? Thanks!

    • Jane's Patisserie on January 14, 2021 at 12:36 pm

      I would recommend keeping the ingredients the same as it can affect it x



  76. Farah on January 13, 2021 at 12:27 am

    5 stars
    Hey Jane! I’ve been on an NYC cookie kick these days- these are truly amazing and my family keeps asking for more!

    Do you find that on the day of baking the cookies stay super gooey and soft but the following day they harden a fair bit and feel a little dry if you don’t microwave them?

    • Jane's Patisserie on January 13, 2021 at 12:17 pm

      Yes they will unfortunately – as with any bake similar. You can reheat them to freshen them up like mentioned x



  77. Maryam on January 10, 2021 at 4:29 pm

    Hi Jane,

    These look amazing. Would it work if I had a Nutella centre (froze little balls of Nutella), or maybe caramel (used rolos perhaps)?

    Thank you

    • Jane's Patisserie on January 11, 2021 at 8:50 pm

      Yes stuffing the cookies works such as with my kinder, biscoff or Nutella cookies! Or frozen caramel sweets x



  78. Reena Taglani on January 10, 2021 at 4:19 pm

    Hi Jane
    If I want to add hazelnuts, how much do you recommend? Thank you x

    • Jane's Patisserie on January 10, 2021 at 6:42 pm

      A maximum of 300g chips/nuts – so you could do 150g hazelnuts and 150g chocolate chips for example!



  79. Sami on January 10, 2021 at 12:02 pm

    Hey Jane!
    I’ve baked these a few times (normal and GF) and they’re amazing! I’m going to do a batch for my boyfriend as they’re one of his favourites, but I’ve only got 112g of Stork! Would I be able to make up the rest of it with a bit of oil or salted spread as they’re the only thing we have in atm, or would you recommend just reducing the amount I do to 2/3 of a batch to accommodate for it? x

    • Jane's Patisserie on January 10, 2021 at 1:59 pm

      I would just top it up with the salted spread x



    • Ann on January 27, 2021 at 7:49 pm

      Did these turn out well with gluten free flour? Or did you use a nut flour please



  80. Abby on January 5, 2021 at 2:14 pm

    I luuuurrrvvvveeeee these cookies, I’ve just made a batch for my sons birthday today, I’ve just “ tested “ one and delicious as always but dare I ask, do we know the calories of them made at 120g per cookie??? Thanks

  81. Laura on January 4, 2021 at 11:01 am

    5 stars
    Hi Jane, i’m looking to use this recipe to make a giant cookie cake – do you think this mixture would work pressed into a cake tin, frozen, and then baked for say 20-25 mins? Thank you x

    • Jane's Patisserie on January 7, 2021 at 2:34 pm

      If you are baking into a 9″ circular tin for example, the dough won’t need freezing as it’s contained in the tin – but about 20-25 minutes yes!



  82. Emma S on January 2, 2021 at 7:03 pm

    5 stars
    Best cookies I’ve ever made

  83. Jelonne on December 30, 2020 at 8:52 pm

    Hi Jane,
    I have made these cookies before and they were Perfect, this time I used margarine and it was a sloppy mess needing a spoon to put on the tray. Is this due to the Marg being too soft? X

    • Jane's Patisserie on December 30, 2020 at 8:55 pm

      Yes – if using a spread you need it to be cold as it will be naturally softer, but it shouldn’t be a sloppy mess at all. I frequently use cold stork and it works fine x



  84. Lonnie on December 30, 2020 at 4:37 pm

    5 stars
    Amazing recipe. Can I add 300g of m&ms instead of choc chips?

  85. Michelle on December 16, 2020 at 10:42 am

    Hi Jane!
    I love your recipes, I make them all the time and this Christmas I’m doing a treat box of the top 5 favourite bakes rated by family and 4 of them are yours, so thank you!
    My question is, I want to make these cookies as fresh as possible but limited for time in the morning.
    Would I be able to make the dough the night before, leave the balls in the fridge overnight then pop them in the oven in the morning?
    Many thanks in advance!

    • Jane's Patisserie on December 16, 2020 at 12:46 pm

      Yes you definitely can – the raw dough can be kept in the fridge for 48 hours or frozen for 3+ months and baked when you want!



  86. Reuben Groves on December 14, 2020 at 8:59 pm

    Do you have to chill them

    • Jane's Patisserie on December 14, 2020 at 9:14 pm

      I would highly recommend it as it helps create the end results.



  87. Mary on December 14, 2020 at 7:01 am

    Hi Jane, I hope you are well. I was just wondering if I wanted to make one batch of cookies following this recipe but wanted half (4) to be NYC triple chocolate and half (4) NYC choc chip, how would I adapt the recipe to do this? Or would that not be possible x

    • Jane's Patisserie on December 14, 2020 at 10:30 am

      Yes you could! I would just make the recipe as it is and add some cocoa powder and maybe a splash of milk to half x



    • Mary on December 14, 2020 at 1:56 pm

      That’s great, how much would some be? Sorry for asking so many questions!



    • Jane's Patisserie on December 14, 2020 at 9:30 pm

      For half of the dough I would use 15-20g xx



  88. Mary on December 12, 2020 at 9:45 am

    5 stars
    Hands down THE best cookies ever!! I have passed this recipe on to friends and family to try after they have sampled these amazing cookies. I usually bash up a few bars of Lidl chocolate as choc chips and the texture of melting chocolate along with the slightly salty cookie dough flavour is divine. I keep a frozen stash in the freezer too which are handy for unexpected visitors. These cookies are UNREAL!!!

  89. Anna Bukowski on December 8, 2020 at 6:17 pm

    5 stars
    AMAZING! So soft and gooey! And so easy to make 🍪

  90. Ela Serpen on December 8, 2020 at 2:31 pm

    Hi,

    This recipe says:
    – 1 + 1/2 tsp Baking Powder
    – 1/2 tsp Bicarbonate of Soda
    I live abroad and I can only find baking powder and Sodium Bicarbonate. Is Bicarbonate of Soda the same thing as Sodium Bicarbonate?

    Also, do you prefer the NYC Chocolate Chip Cookies or the Chewy Chocolate Chip cookies? These: https://www.janespatisserie.com/2016/03/07/chewy-chocolate-chip-cookies/#comment-78516

    Thanks Jane!

    • Ela Serpen on December 8, 2020 at 2:33 pm

      Also, why do we use baking powder and Bicarbonate of Soda? What is the difference between the two?



    • Jane's Patisserie on December 9, 2020 at 7:59 pm

      Baking powder and bicarbonate of soda are two different raising agents, that react to different ingredients and have different causes, and also have different strengths. It’s important to use both correctly, as bicarbonate of soda is roughly 3x stronger, but they can’t be interchanged! I’m not sure where you are based but it’s worth a google x



    • Sarah on January 6, 2021 at 7:25 pm

      Sodium bicarbonate and bicarbonate of soda are the same thing.



  91. Claire on December 8, 2020 at 1:05 pm

    5 stars
    Excellent recipe shared it with friends and family amazing results every time

  92. Letitia Pryor on December 8, 2020 at 8:54 am

    5 stars
    Amazing recipe! Would really like to make some with white chocolate, do you think this recipe would be ok to swap the chocolate?

    • Jane's Patisserie on December 8, 2020 at 10:19 am

      Yes definitely!! They are lovely with white chocolate! x



  93. Erin on December 7, 2020 at 11:28 pm

    5 stars
    I absolutely love how soft a gooey these cookies are! They’re just perfect 😍

  94. Andi V on December 7, 2020 at 11:10 pm

    5 stars
    I’ve made these cookies few times and never disappoint. My family love it and always ask for more. Easy to follow the recipe & it is so good.

  95. Keeley Brown on December 7, 2020 at 10:46 pm

    5 stars
    Really easy recipe & absolutely delicious! We have 3 boys so they don’t last long. Definitely a winner!

    • Hayley Shaw on January 23, 2021 at 12:54 pm

      5 stars
      Hi doll, I’ve ran out of BiCarb, is there any subs i could use?! Really need these today, as my fiance stole the others I made the other day!! Thank you xx



    • Jane's Patisserie on January 23, 2021 at 5:45 pm

      For best results you would use it – but you can try using 3tsps of baking powder instead by you need to make sure it’s mixed well!



  96. Shannon on December 7, 2020 at 10:34 pm

    5 stars
    I’ve made these cookies that many times I dont even need to search the recipe anymore. Undoubtedly the best cookies I’ve ever made. I’ve made double chocolate, triple chocolate, terrys cookies & the milkybar cheesecake and they’ve all been delicious. I dont use any other website for baking anymore.

  97. Mary on December 7, 2020 at 10:32 pm

    5 stars
    I’m a new baker and previously tried cookies from another online recipe with very little success. Not defeated I thought I’d try this recipe and they’ve turned out wonderful. They remind me of the domino’s cookies they’re that gooey and delicious! Despite not having baking powder they still turned out amazing by just using one teaspoon of bicarbonate of soda instead of the 1/4 teaspoon. LOVE THEM

  98. Živa Žagar on December 7, 2020 at 10:02 pm

    5 stars
    Amazing recipe, easy to follow and cookies are dream come true!

  99. Alice on December 7, 2020 at 9:40 pm

    5 stars
    These cookies are amazing! My other half absolutely loves them and said one of my best baking, all I did was follow the recipe!

    Very easy to follow and I found the notes really useful!

    We like to have them still warm with ice cream but its definitely a treat!

  100. Cerys on December 7, 2020 at 8:43 pm

    5 stars
    These are unreal, so chunky and gooey! Always cook them a little less than you think to stop them from being over cooked and keep them gooey.

  101. Ela Serpen on December 7, 2020 at 12:30 pm

    Hi Jane,

    I have just moved abroad and so don’t have an electric beater as I left mine at home and haven’t had everything shipped yet. I really want to feel at home by baking something though. Is it possible to bake these without an electric beater? Like just with your hand and a whisk / spoon / or fork ?

    Thanks!
    Ela

    • Jane's Patisserie on December 7, 2020 at 2:11 pm

      Yes! Just make sure to beat everything at each stage well, and add the dry ingredients slowly as it’ll make it easier! x



  102. Claire Louise on December 6, 2020 at 8:11 pm

    Hey, I want to make some mason cookie jars as gifts for my friends, how would I go about making this recipe so that it fits a 700 ml jar.
    Any help would be appreciated 🙏

  103. Sarah on December 6, 2020 at 2:57 pm

    5 stars
    the best cookie recipe that exists – I just use less salt for my tasting and they are absolutely perfect every time! thank you for bringing this into my life

  104. Jessica on December 3, 2020 at 10:37 pm

    5 stars
    I’ve made these so many times before, and I have just made a batch today ready to bake tomorrow for my daughters first birthday celebrations on Saturday 🙂 I’m even baking batches for my DPD man/men for Christmas as a thankyou! This recipe is absolutely out of this world! All your recipes are Jane! I didn’t use to enjoy baking but since finding you I literally can’t stop, my son and I find different things off your blog every week to bake! Xxx

  105. Danielle on December 2, 2020 at 8:09 pm

    5 stars
    I’ve made these dozens of times and they’re amazing! My question is, could I add sprinkles to the batter for a birthday twist? I’ve seen your Funfetti recipe but my brother LOVES these ones and I’d love to add a touch of bday sparkles to them!

    • Jane's Patisserie on December 2, 2020 at 8:12 pm

      Yes!! If you make sure to use the really good quality sprinkles it would work well! x



  106. Abbie on November 29, 2020 at 8:44 am

    Hi Jane,

    I absolutely loveee this recipe but i was wondering if you were to freeze the cookie dough, how long could you leave them in there for?

    • Jane's Patisserie on November 29, 2020 at 10:27 am

      Technically up to three months, but I would say up to 6 personally haha!



  107. Rashi jain on November 22, 2020 at 5:00 am

    Pls tell substitue for egg in this recipe

  108. Fifi on November 21, 2020 at 3:57 pm

    Can you use any type of margerine if you do not have butter6

    • Jane's Patisserie on November 21, 2020 at 6:20 pm

      Not necessarily any type – baking spreads are best after block butter.



  109. Shreya S on November 19, 2020 at 1:42 pm

    Hi
    If I use stork do I still need to add salt?
    Thank you

  110. Abi on November 18, 2020 at 4:19 pm

    Hi! So excited to make these! I’m a bit of a newbie to baking so can I just ask how do you know when the cookies are done? as I don’t want to overbake/underbake!
    Thanks for the amazing recipes!

    • Jane's Patisserie on November 18, 2020 at 5:38 pm

      Just trust in the timings – if they’re a nice golden colour. Do not bake for longer as they continue to bake whilst cooling like mentioned! x



  111. Leanne Turvill on November 18, 2020 at 2:05 pm

    5 stars
    Hi Jane,

    I’ve recently moved and been dealt a gas cooker which has thrown me slightly as I love baking your recipes! Do you have any tips for baking in gas ovens? I see some mention what gas mark to use but other recipes don’t, is it just a case of googling the equivalent?
    X

    • Jane's Patisserie on November 18, 2020 at 5:39 pm

      I’m afraid I have never baked in a gas oven which is why I often forget to put it! It works in a similar way to just having to test the oven to find where is best, but generally yes just google the equivalent! x



  112. Sophie on November 18, 2020 at 10:47 am

    Hi Jane, I didn’t have any bicarb so just used some extra baking powder, they were still amazing but I still want to try the exact recipe. Does the bicarb make a difference and if so is it to texture/flavour?! I’m just interested to know what the difference is. Thanks

    • Jane's Patisserie on November 18, 2020 at 11:15 am

      So bicarbonate and baking powder react to different ingredients and have different levels of strength. Classically bicarbonate is for cookies (in my opinion), the reason this cookie recipe also has baking powder is because of the plain flour! So for best results you’d use it as listed x



    • Sophie on November 18, 2020 at 4:22 pm

      Thanks so much Jane. I like cookies with a crunchier edge rather cakey, will this come from the mix of sugars, or could I try cooking for slightly less time?



    • Jane's Patisserie on November 18, 2020 at 5:38 pm

      Crunchy cookies will come from a longer baking time, shorter will be softer! x



  113. Joe on November 13, 2020 at 3:18 pm

    5 stars
    I have made this in the past are they are AMAZING!😍 could I use chocolate orange for the chocolate chips?

  114. Rebecca on November 11, 2020 at 7:48 pm

    5 stars
    Hi Jane! Fantastic recipe, the nicest cookies I have ever tasted! I was wondering how long can the raw cookie dough be kept fresh in the fridge? And will this effect the taste/baking time? Thank you!

    • Jane's Patisserie on November 12, 2020 at 9:10 am

      I would only keep it in the fridge for up to 48 hours, after that it needs to be frozen x



  115. N on October 31, 2020 at 10:20 pm

    Hi, i want to gift these to someone but I want to bake them for the recipient. She wants to freeze them. Is this possible after they’ve been baked? Just so that they stay fresher for longer? They won’t be able to bake them if I give them unbaked.

    • Jane's Patisserie on November 1, 2020 at 7:31 pm

      Yes they can be frozen after baking – they just need reheating in a microwave or oven to bring back to a gooey texture!



  116. Faye on October 31, 2020 at 3:26 pm

    Hi Jane, your stuff is fab!
    With these could I use self raising flour as where I live plain flour is hard to get and I can only find all purpose!
    Thankyou xxx

    • Jane's Patisserie on October 31, 2020 at 5:23 pm

      Yes, notes on the post about that! x



  117. Rhi Lewis on October 28, 2020 at 10:23 pm

    Hi I’ve been looking for a thick NYC cookie, but stuffed with biscoff. I can see you have both recipes but not combined. The biscoff stuffed cookies look a little thinner than an nyc cookie. Would it work if I stuffed these with frozen biscoff to get that ultimate combination? They look so amazing! Thanks

    • Jane's Patisserie on October 29, 2020 at 9:49 am

      Yes they will – I haven’t bothered doing a NYC biscoff stuffed cookie yet as I have the other one already, but the theory works the same as the cookie dough is very similar! x



  118. Jennifer on October 26, 2020 at 9:48 am

    5 stars
    Was a bit worried about how big they would be when I popped them on the baking tray but these r amazing!!!!! Super easy to make. I will definitely be trying some different cookie recipes aswell! Xx

    • Hayley Shaw on January 24, 2021 at 10:19 am

      5 stars
      Hi doll, I’ve ran out of BiCarb, is there any subs i could use?! Really need these today, as my fiance stole the others I made the other day!! Thank you xx



  119. Nas on October 18, 2020 at 6:00 pm

    Wow these cookies were amazing Thank you for the recipe. Can these be stuffed with frozen nutella or biscoff?

  120. Betsy on October 17, 2020 at 6:00 pm

    5 stars
    These are by far the best cookies I’ve ever tasted, they are absolutely delicious and the texture is perfect. The recipe is really clear and easy to follow. Freezing the cookies before baking is such a great tip and creates that amazing texture. The cookies were just as yummy a day or two after baking too, after being revived in the microwave as stated in the instructions. This has become my go-to recipe for cookies. Another fantastic recipe from Jane’s Patisserie.

  121. Sian on October 15, 2020 at 9:41 pm

    5 stars
    Brilliant recipe – so easy !

  122. Jacqueline Pratley on October 14, 2020 at 8:24 pm

    5 stars
    Hi i follow you all the time and love all your bakes. Ive made the choc chip and the double choc chip, they are amazing!
    I wanted to try white chocolate and raspberry, so my question is would i have to use dried Raspberries or frozen or even fresh, and would i have to alter the recipe due to this.
    Look forward to your reply and keep on baking yoyr lovely treats, you are an inspiration xx 😘 ❤

    • Jane's Patisserie on October 14, 2020 at 8:29 pm

      Hey! It would be best to have a look at my white chocolate and raspberry cookies recipe x



  123. Tina kelly on October 4, 2020 at 10:28 am

    Can i make these with maybe half gluten free flour & half cornflour to make them gluten free?

    • Jane's Patisserie on October 4, 2020 at 10:42 am

      You can just follow the recipe (with the cornflour from the notes) but just swap the rest to gluten free flour x



  124. Meagan on September 29, 2020 at 6:06 am

    Sorry, I’m a bit confused?!? It says 2 + 1 tsp baking powder. Do you mean 3??

    • Jane's Patisserie on September 29, 2020 at 9:43 am

      It says 1 + 1/2 which is one and a half!



  125. Donna Badkin on September 20, 2020 at 8:01 am

    5 stars
    I’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!

  126. Ian on September 17, 2020 at 2:15 pm

    5 stars
    I 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!

  127. Ruksana on September 12, 2020 at 6:52 pm

    Hey, 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 on September 12, 2020 at 9:01 pm

      Half 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



  128. Sharon Skinner on September 6, 2020 at 10:50 pm

    5 stars
    Another great recipe, made smaller ones and they all went.

  129. Kelly Clark on September 6, 2020 at 11:18 am

    Hi 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 on September 7, 2020 at 2:48 pm

      Yes that should be absolutely fine xx



  130. JULS on September 4, 2020 at 3:09 pm

    Hi, 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 on September 4, 2020 at 3:49 pm

      This can happen from over mixing, and also rolling the cookie balls too tightly. It’s worth flattening them slightly before baking next time x



  131. Stef on September 1, 2020 at 1:12 am

    Hi! 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 on September 1, 2020 at 8:58 am

      Hiya – 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



  132. Kit on August 29, 2020 at 7:14 pm

    Hi! 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 on August 30, 2020 at 8:52 am

      You want 300g max of additions, so maybe like 200g chocolate chips, 100g walnuts!



    • Sam on October 29, 2020 at 6:49 pm

      Hi Jane

      I have made this a few times now and it’s been great, but today I made them and they came out flat and burnt at the sides. Do you know why this could have happened?



    • Jane's Patisserie on October 30, 2020 at 9:31 am

      Did any of the brands of ingredients change, how you mix it or type of oven etc?



  133. Vivian on August 26, 2020 at 12:23 pm

    4 stars
    My 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 on August 26, 2020 at 12:27 pm

      It 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



  134. Sara on August 25, 2020 at 1:21 pm

    Would it be possible to replace the butter with oil in this recipe?

    • Jane's Patisserie on August 25, 2020 at 9:11 pm

      Personally I would stick to the butter!



  135. Joe on August 25, 2020 at 11:55 am

    5 stars
    Can I put them in for a bit less time to make them more doughy rather than fully baked?

    • Jane's Patisserie on August 25, 2020 at 12:58 pm

      You can do, but they are pretty soft when they come out anyway so you don’t want them to be raw.. x



  136. Winnie on August 22, 2020 at 7:41 am

    5 stars
    Perfect 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 on August 22, 2020 at 9:28 am

      Have a look at the triple chocolate version on my blog!!



  137. Kim Skinner on August 14, 2020 at 10:42 pm

    5 stars
    I 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 on September 2, 2020 at 12:59 pm

      Hi any help would still be appreciated…



    • Jane's Patisserie on September 3, 2020 at 2:13 pm

      I have a vegan version coming soon, but for now I don’t have a vegan one on my blog, sorry.



  138. Corrie on August 10, 2020 at 12:49 pm

    What 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 on August 10, 2020 at 12:56 pm

      Yes it would – they would probably spread more, and the texture would be different x



  139. cynthia on August 9, 2020 at 5:49 am

    can 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 on August 9, 2020 at 12:25 pm

      A 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!



  140. Ellice on August 6, 2020 at 8:28 pm

    5 stars
    These 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 on August 6, 2020 at 9:34 pm

      I would look at my cookie bar recipes as they are already technically giant cookies!



  141. Chelsey on August 5, 2020 at 4:40 pm

    5 stars
    Hi 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 on August 5, 2020 at 7:16 pm

      The 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



  142. Deborah Perry on August 3, 2020 at 9:24 pm

    5 stars
    Hands 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!

  143. Camille on August 2, 2020 at 8:13 pm

    5 stars
    Thanks 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!

    • Sam on October 16, 2020 at 8:40 pm

      How long do you bake them for from frozen?
      I made the smaller 60g balls.



    • Jane's Patisserie on October 17, 2020 at 10:06 am

      About 8-9 minutes? x



  144. Haliymah on July 30, 2020 at 1:45 pm

    5 stars
    Hi 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 on July 30, 2020 at 3:44 pm

      I 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



  145. Trina on July 29, 2020 at 2:53 pm

    5 stars
    Hi! 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 on July 29, 2020 at 7:10 pm

      Mentioned in the notes of the recipe!! xx



  146. CR on July 26, 2020 at 10:58 pm

    5 stars
    These 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!

  147. Julia on July 25, 2020 at 3:56 pm

    Will there be any difference whether I use parchment paper to bake the cookies?

    • Jane's Patisserie on July 25, 2020 at 8:51 pm

      Without lining a tray you can risk the cookies sticking/burning but that’s up to you!



  148. Elsa on July 24, 2020 at 1:47 pm

    Hi 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

  149. Kate on July 18, 2020 at 11:35 pm

    How long will these last in freezer thanks

    • Jane's Patisserie on July 19, 2020 at 10:28 am

      You can freeze the raw dough or the baked cookies for up to three months!



  150. Gabriela Ribeiro Martins on July 17, 2020 at 6:52 pm

    5 stars
    Made 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!!

  151. Anais on July 16, 2020 at 3:57 pm

    Hiya 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 on July 16, 2020 at 9:01 pm

      How are you mixing it? x



    • Anais on July 20, 2020 at 5:16 pm

      I beat the mixture with the whisk attachment on my kitchen aid .



    • Paulina Zacchia on July 29, 2020 at 4:29 am

      If 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.



  152. Ally on July 14, 2020 at 7:04 pm

    Heya, 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 on July 14, 2020 at 7:43 pm

      Hey! 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 on July 14, 2020 at 7:57 pm

      5 stars
      Thanks for the quick reply :)! Would you say I substitute the whole 300g of chocolate chips for 300g of Daim :)?



    • Jane's Patisserie on July 14, 2020 at 9:51 pm

      That could work, or you could try 150g of each! x



  153. Bee on July 12, 2020 at 8:10 am

    5 stars
    Just 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 on July 12, 2020 at 2:58 pm

      Yes I would stick to 300g additional ingredients, so the walnuts would be a part of that.. for example 200g chocolate, 100g walnuts!



  154. Sarah on July 10, 2020 at 11:10 am

    Hi 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 on July 10, 2020 at 3:15 pm

      Hey! So it will bake the exact same, the colour may be darker and the flavour will be slightly deeper! x



  155. Amanda on July 9, 2020 at 6:32 pm

    5 stars
    These were really easy to make and so delicious! I made these as 60g sizes to make more and they were perfect!

  156. Paula on July 7, 2020 at 6:21 pm

    5 stars
    Made 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 on July 7, 2020 at 7:52 pm

      Quite a few of my readers have made a simple switch to GF flour and said they worked well! x



  157. Lauren on July 5, 2020 at 8:37 am

    5 stars
    Deeeeeeeeelicious!!!! So simple but so scrumptious. Thank you Jane! 😊

  158. Lorette Day on July 4, 2020 at 9:36 am

    Obsessed 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 on July 4, 2020 at 7:07 pm

      Hey! As mentioned in the notes you bake half size for about 9 minutes x



  159. Rachel on July 3, 2020 at 11:16 am

    Hi 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 on July 3, 2020 at 11:57 am

      Hey – 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 on August 22, 2020 at 3:38 pm

      Hi
      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 on August 22, 2020 at 8:48 pm

      I would use the 175g total!



  160. Naomi on July 1, 2020 at 9:42 am

    5 stars
    I’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 on July 1, 2020 at 1:55 pm

      This 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 on July 4, 2020 at 8:52 pm

      5 stars
      Changed from stork to block butter.. much firmer and easy to handle. Thank you!!



  161. Katie on June 30, 2020 at 9:31 pm

    5 stars
    These 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.

  162. Isabella on June 29, 2020 at 9:04 am

    5 stars
    Hi, if i wanted to make smaller ones and try getting 16 out of the batch would they turn out the same?

    • Jane's Patisserie on June 29, 2020 at 9:54 am

      Hey! 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



  163. Hannah on June 27, 2020 at 2:55 pm

    5 stars
    Absolutely incredible!!
    If I could give more than five stars I would!
    Thank you for this amazing recipe. 🙂

  164. Sophie on June 23, 2020 at 8:47 pm

    5 stars
    These 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

  165. Saira on June 22, 2020 at 5:50 pm

    5 stars
    Just 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.

  166. Lauren on June 21, 2020 at 12:27 pm

    Hi 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 on June 21, 2020 at 3:23 pm

      I 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!



  167. Amy on June 19, 2020 at 3:16 pm

    5 stars
    These 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 😂)

  168. tasmira on June 19, 2020 at 1:35 pm

    Hi 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 on June 19, 2020 at 7:30 pm

      This 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!



  169. STEPHANIE MCGRATH on June 18, 2020 at 9:02 pm

    5 stars
    So good! Your page is now my go to for recipes

  170. Kim gray on June 18, 2020 at 8:37 pm

    5 stars
    Tried 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

  171. Rebecca on June 17, 2020 at 7:36 pm

    5 stars
    These 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 on June 18, 2020 at 7:34 pm

      The chilling creates the best cookie – it prevents bad spreading, and creates the best texture because of it!



  172. Iman on June 17, 2020 at 1:46 am

    should the butter be cold or softened?

    • Jane's Patisserie on June 17, 2020 at 6:59 pm

      If 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!)



  173. Jo Robinson on June 16, 2020 at 2:24 pm

    5 stars
    Best choc chip cookie recipe I’ve found by far! And so simple to make. Thank you so much!

  174. Sarah on June 15, 2020 at 9:40 pm

    Love 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 on June 16, 2020 at 10:29 am

      I 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!



  175. Luke on June 15, 2020 at 6:29 pm

    5 stars
    I 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 on June 15, 2020 at 8:48 pm

      Hey! So muscovado is different to regular light brown sugar – you want to use the soft kind! x



  176. Sarah on June 15, 2020 at 8:54 am

    5 stars
    Hi! 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 on June 16, 2020 at 9:30 pm

      I 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!



  177. Jacki Dunne on June 14, 2020 at 11:02 pm

    This 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 on June 16, 2020 at 9:32 pm

      Hey! 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



  178. Sid’s Cupcakery on June 14, 2020 at 9:53 pm

    5 stars
    Just 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!

  179. Taylor Blake on June 13, 2020 at 2:11 pm

    5 stars
    Hi 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 on June 13, 2020 at 11:49 pm

      5 stars
      Hi Jane! Just wanted to ask, is this US metric or UK? For measuring



    • Jane's Patisserie on June 14, 2020 at 9:40 am

      I’m in the UK – but the recipe is available in grams or ounces.



  180. H Baker on June 13, 2020 at 10:56 am

    These 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 on June 13, 2020 at 11:24 am

      Hey! 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 on June 18, 2020 at 3:42 pm

      5 stars
      Oh 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.



  181. Nisha on June 12, 2020 at 10:23 pm

    5 stars
    Love 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 on June 13, 2020 at 9:08 am

      Hey! Ahh yay! So I would use a substitute like flaxseed, or mashed banana for example!



  182. Ellie on June 12, 2020 at 2:34 pm

    5 stars
    These have become a big favourite in my house and we try different chocolate bars chopped up instead and so far so good!!

  183. Linsey on June 12, 2020 at 5:54 am

    5 stars
    Absolutely 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 on June 12, 2020 at 10:18 am

      Hey! 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



  184. Rachel on June 11, 2020 at 2:23 pm

    Hi I’m making these today if I halve them to make 16 do inhalve the cooking time?

    • Jane's Patisserie on June 11, 2020 at 2:27 pm

      I would bake them for about 9 minutes!



  185. Lynette on June 9, 2020 at 4:32 pm

    5 stars
    These 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👍

  186. Sindi on June 9, 2020 at 11:48 am

    5 stars
    Wow honestly the best cookies ever I added
    Kinder and smarties and Omg!!!!

  187. Millie on June 9, 2020 at 9:35 am

    5 stars
    Hi 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 on June 10, 2020 at 9:06 am

      Hey! and yes that’s exactly what I would do, take out some chocolate, and in some nuts! x



  188. charlotte on June 8, 2020 at 1:35 am

    5 stars
    I 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 on June 8, 2020 at 12:41 pm

      Hey!! Ahh yay! So they take roughly the same time for frozen or 1-2 minutes more! (It depends on your oven!) X



  189. Tessa Wilson on June 7, 2020 at 12:47 pm

    4 stars
    Hi 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 on June 7, 2020 at 2:07 pm

      The 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!



  190. Sam on June 6, 2020 at 12:03 am

    5 stars
    Literally 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 on June 6, 2020 at 12:04 pm

      Ahh thank you so much!! That means alot! x



  191. Ann on June 5, 2020 at 6:31 pm

    5 stars
    Unfortunately we had to share them with the kids!!!!! Delicious

  192. Maddie on June 4, 2020 at 7:41 pm

    These 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 on June 4, 2020 at 8:10 pm

      Hey! Yes they will be fine in the fridge for that timing – any longer and I would recommend freezing!! x



  193. Heather on June 3, 2020 at 11:33 pm

    5 stars
    Absolutely delicious!!

  194. Danielle on June 3, 2020 at 9:24 am

    5 stars
    These 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!

  195. Helen F on May 31, 2020 at 11:37 pm

    5 stars
    Best 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! 🙂

  196. Aimie on May 31, 2020 at 12:34 pm

    5 stars
    I 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 on June 1, 2020 at 11:12 am

      I would say about 8-9 minutes or so!! x



    • Marenza on July 3, 2020 at 12:11 pm

      Oh 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 😂🤣



  197. Maria Muscat on May 30, 2020 at 10:41 am

    Oh 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.

  198. Charlotte Davis on May 29, 2020 at 9:49 pm

    5 stars
    Hi 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 on May 30, 2020 at 4:31 pm

      Hey! Ahh yay! Yes they should be fine – I would just chop them up and add them in! x



    • Jade on May 31, 2020 at 3:09 pm

      I did these. I used the reeses pieces chips and dark chocolate!! They were delicious xx



    • Maria on May 31, 2020 at 4:23 pm

      5 stars
      The 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!



  199. Laura on May 28, 2020 at 11:16 pm

    5 stars
    Even 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 on May 29, 2020 at 9:09 am

      Ahhh that’s just the best comment! Thank you!!



  200. Paula on May 27, 2020 at 10:47 pm

    5 stars
    Hi 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 on May 28, 2020 at 7:08 pm

      Hey! I would use a mix of the dark brown and granulated! x



  201. H on May 27, 2020 at 1:57 pm

    5 stars
    Just 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 on May 27, 2020 at 6:25 pm

      Ahhh yay! That’s amazing!! The cornflour makes such a lovely texture doesn’t it! x



  202. Michelle Kurtz on May 26, 2020 at 1:48 am

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

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

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



  203. Beth on May 25, 2020 at 2:49 pm

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

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

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



  204. Susan Baker on May 23, 2020 at 9:22 pm

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

  205. Lorna on May 23, 2020 at 9:54 am

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

  206. Tracey on May 22, 2020 at 6:15 pm

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

    • Jane's Patisserie on May 22, 2020 at 7:46 pm

      Ahh yay! They last up to three months!! x



  207. Liz on May 21, 2020 at 8:49 pm

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

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

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



    • Liz on May 23, 2020 at 9:54 am

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



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

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



  208. Andrea on May 21, 2020 at 3:08 pm

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

  209. Emma on May 19, 2020 at 8:04 pm

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

  210. Anna on May 19, 2020 at 6:00 pm

    Amazing recipe! Thanks

  211. Davi on May 19, 2020 at 1:56 pm

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

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

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



  212. Amy on May 18, 2020 at 10:54 pm

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

    • Ashley on May 28, 2020 at 9:53 am

      Amazing 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 on May 28, 2020 at 7:02 pm

      Ahh that’s amazing!! so glad you like them!! x



  213. Siobhan on May 18, 2020 at 5:22 pm

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

  214. Emily on May 18, 2020 at 10:04 am

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

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

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



  215. Abbi on May 17, 2020 at 10:28 pm

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

    • Jane's Patisserie on May 18, 2020 at 11:14 am

      Ahhh that’s amazing!! I’m so glad!!



  216. Grace on May 17, 2020 at 5:36 pm

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

  217. Chloe on May 16, 2020 at 7:52 pm

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

  218. Sarah on May 16, 2020 at 12:54 pm

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

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

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



  219. Morgan on May 16, 2020 at 12:19 pm

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

  220. Millie on May 16, 2020 at 9:41 am

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

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

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



  221. Maddy on May 16, 2020 at 9:25 am

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

  222. Andrea Garner on May 15, 2020 at 2:13 pm

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

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

  223. Melanie Loder on May 14, 2020 at 11:19 pm

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

  224. Kim on May 14, 2020 at 3:59 pm

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

  225. Rose on May 14, 2020 at 2:25 pm

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

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

  226. Victoria Hypher on May 14, 2020 at 1:58 pm

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

  227. Mandy on May 12, 2020 at 8:07 pm

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

  228. Dy on May 12, 2020 at 8:00 pm

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

  229. Hannah on May 12, 2020 at 5:01 pm

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

  230. Archana on May 12, 2020 at 10:40 am

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

  231. Kate on May 10, 2020 at 3:22 pm

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

  232. Becca on May 10, 2020 at 11:09 am

    Hi Jane

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

  233. Katie on May 9, 2020 at 7:38 pm

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

  234. Emma on May 9, 2020 at 7:36 pm

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

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

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

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



  235. Claire on May 9, 2020 at 2:13 pm

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

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

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



    • Em on May 16, 2020 at 6:47 pm

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



  236. Karen on May 9, 2020 at 1:22 pm

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

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

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



    • Sarah on May 13, 2020 at 8:03 pm

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



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

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



  237. Lisa on May 9, 2020 at 11:07 am

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

  238. Rachel Harrington on May 9, 2020 at 9:51 am

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

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

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

  239. Stef on May 9, 2020 at 8:48 am

    Hi Jane,

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

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

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



  240. Ceri on May 8, 2020 at 7:16 pm

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

  241. Sanjika on May 8, 2020 at 7:03 pm

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

    • Jane's Patisserie on May 9, 2020 at 8:50 am

      I’m working on a vegan cookie recipe.



  242. Hannah Fullwood on May 8, 2020 at 3:31 pm

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

  243. Jodie on May 8, 2020 at 1:25 pm

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

  244. Izzy on May 8, 2020 at 12:43 pm

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

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

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



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

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



  245. Alisha on May 8, 2020 at 11:49 am

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

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

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



  246. Amanda on May 8, 2020 at 10:20 am

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

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

      Yayy!!



    • Sue on May 9, 2020 at 4:49 pm

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



  247. Charlotte on May 7, 2020 at 10:19 pm

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

  248. Faye on May 7, 2020 at 11:25 am

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

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

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



  249. Chelsie on May 7, 2020 at 8:34 am

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

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

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



  250. Becks leach on May 6, 2020 at 8:30 pm

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

  251. Chelsea on May 6, 2020 at 8:12 pm

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

  252. Amy Dissington on May 6, 2020 at 5:54 pm

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

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

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



  253. Lisa on May 6, 2020 at 11:19 am

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

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

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



  254. Emily on May 6, 2020 at 9:41 am

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

  255. gemma Symonds on May 6, 2020 at 9:21 am

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

  256. Keeley on May 5, 2020 at 4:14 pm

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

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

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



  257. Rebecca Slade on May 5, 2020 at 3:08 pm

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

  258. Amy on May 5, 2020 at 10:33 am

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

  259. Az Henry on May 5, 2020 at 12:08 am

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

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

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



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

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



  260. Abi on May 4, 2020 at 8:34 pm

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

  261. Abby Constable on May 4, 2020 at 7:59 pm

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

  262. Charlotte on May 4, 2020 at 7:34 pm

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

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

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



  263. Lee on May 4, 2020 at 7:31 pm

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

  264. Martyna on May 4, 2020 at 7:29 pm

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

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

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



  265. Anna on May 4, 2020 at 6:40 pm

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

  266. Zoe Bottomley on May 4, 2020 at 6:30 pm

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

  267. Nicola on May 4, 2020 at 6:05 pm

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

  268. Ashleigh on May 4, 2020 at 4:59 pm

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

  269. Lauren on May 4, 2020 at 3:22 pm

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

  270. Lauren on May 4, 2020 at 2:41 pm

    5 stars
    The BEST cookies ever! So tasty!

  271. Chlow on May 4, 2020 at 2:01 pm

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

  272. Catherine on May 4, 2020 at 1:29 pm

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

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

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



  273. Kathleen on May 4, 2020 at 1:15 pm

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

  274. Bobby on May 4, 2020 at 1:00 pm

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

  275. J Sok on May 4, 2020 at 12:21 pm

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

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

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



  276. Maria on May 4, 2020 at 12:21 pm

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

  277. Eloise on May 4, 2020 at 12:14 pm

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

  278. Grainne Mears-Bullen on May 4, 2020 at 12:04 pm

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

  279. Natasha on May 4, 2020 at 12:03 pm

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

  280. Sophia on May 4, 2020 at 11:39 am

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

  281. Ellie on May 4, 2020 at 11:23 am

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

  282. Natalie on May 4, 2020 at 11:05 am

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

  283. Michala Swann on May 4, 2020 at 10:55 am

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

  284. Sophie Mortimore on May 4, 2020 at 10:48 am

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

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

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



  285. Rosie on May 4, 2020 at 10:30 am

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

  286. Rebecca pleavin on May 4, 2020 at 10:24 am

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

  287. Áine on May 4, 2020 at 9:57 am

    5 stars
    Best cookies I ever made!

  288. Hannah on May 4, 2020 at 9:52 am

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

  289. Antonia Turner on May 4, 2020 at 9:46 am

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

  290. Jen C on May 4, 2020 at 8:53 am

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

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

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



  291. Faye on May 3, 2020 at 11:22 pm

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

  292. Saskia on May 3, 2020 at 11:08 pm

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

  293. Rachel on May 3, 2020 at 10:25 pm

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

  294. Amy on May 3, 2020 at 9:58 pm

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

  295. Hayley N on May 3, 2020 at 9:49 pm

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

  296. Alice on May 3, 2020 at 9:46 pm

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

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

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



  297. Deanna on May 3, 2020 at 9:39 pm

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

  298. Katie on May 3, 2020 at 9:22 pm

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

  299. Surpreet on May 3, 2020 at 9:18 pm

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

  300. Olivia on May 3, 2020 at 9:15 pm

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

  301. Claudia on May 3, 2020 at 9:08 pm

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

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

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



  302. Danni Young on May 3, 2020 at 8:51 pm

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

  303. David Bolton on May 3, 2020 at 8:46 pm

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

  304. Sophie on May 3, 2020 at 8:40 pm

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

  305. Lisa on May 3, 2020 at 8:40 pm

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

  306. Becky on May 3, 2020 at 8:35 pm

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

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

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



  307. Alice on May 3, 2020 at 8:26 pm

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

  308. Mel on May 3, 2020 at 8:17 pm

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

  309. Jane's Patisserie on May 3, 2020 at 8:17 pm

    I’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.

  310. Vienna on May 3, 2020 at 8:10 pm

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

  311. Morgan on May 3, 2020 at 8:06 pm

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

  312. Maria on May 3, 2020 at 7:59 pm

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

  313. Libby Doswell on May 3, 2020 at 7:58 pm

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

  314. Ailish on May 3, 2020 at 7:48 pm

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

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

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



  315. Lisa on May 3, 2020 at 7:47 pm

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

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

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



  316. Helen on May 3, 2020 at 7:46 pm

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

    • Jane's Patisserie on May 3, 2020 at 7:47 pm

      Hahaha as long as they were tasty!! 😂



  317. Zoe on May 3, 2020 at 7:44 pm

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

  318. Tash on May 3, 2020 at 7:42 pm

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

  319. Sarah on May 3, 2020 at 7:20 pm

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

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

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



  320. Mark Grzelak on May 3, 2020 at 7:12 pm

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

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

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



  321. Cj on May 3, 2020 at 6:49 pm

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

  322. Claire Fawcett on May 3, 2020 at 2:24 pm

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

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

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



  323. Amy Bright on May 3, 2020 at 12:01 pm

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

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

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



  324. Sophie on May 3, 2020 at 11:29 am

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

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

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



  325. Becca on May 2, 2020 at 11:08 pm

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

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

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



  326. Danny Beardmore on May 2, 2020 at 6:36 pm

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

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

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



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

      Amazing!! x



  327. Zade on May 2, 2020 at 6:09 pm

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

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

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



  328. Shauna McEntee on May 2, 2020 at 12:29 am

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

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

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



  329. K on May 1, 2020 at 10:33 pm

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

  330. Heidi Prudhoe on May 1, 2020 at 9:08 pm

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

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

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



  331. Harriet Hewett on May 1, 2020 at 2:57 pm

    Yum thank you!

    • Vicki on May 3, 2020 at 8:38 pm

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



  332. Alisha on May 1, 2020 at 11:46 am

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

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

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



  333. Steph on April 30, 2020 at 10:06 pm

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

  334. Emily on April 30, 2020 at 3:34 pm

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

  335. Claire on April 30, 2020 at 2:34 pm

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

  336. Bernie McGill on April 30, 2020 at 12:50 pm

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

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

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



  337. Luz María on April 30, 2020 at 1:03 am

    5 stars
    Delicious! ❤️

  338. Kat on April 29, 2020 at 3:11 pm

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

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

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



  339. Isma on April 28, 2020 at 10:40 pm

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

  340. Lisa on April 28, 2020 at 7:34 pm

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

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

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



  341. Katie on April 28, 2020 at 6:18 pm

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

  342. Faye on April 28, 2020 at 5:35 pm

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

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

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



  343. Ronnie on April 28, 2020 at 4:03 pm

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

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

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



    • Ronnie on April 28, 2020 at 4:49 pm

      5 stars
      Thanks for always giving us the perfect recipes 😀



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

      Ah thank you so much!!



  344. Olivia on April 28, 2020 at 2:32 pm

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

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

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



  345. Judith on April 28, 2020 at 1:47 pm

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

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

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



    • Kirsten on May 3, 2020 at 8:28 pm

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



  346. Jamie on April 27, 2020 at 1:20 pm

    5 stars
    I cannot stop eating these omg *drools

  347. Pipa on April 27, 2020 at 10:36 am

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

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

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



    • Nic on May 3, 2020 at 8:02 pm

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



  348. Kirsten Barker on April 26, 2020 at 9:03 pm

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

  349. Vicky on April 26, 2020 at 5:36 pm

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

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

      Oh thank you so much!!



    • H. on April 30, 2020 at 4:00 pm

      Hi,

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



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

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



  350. Sara on April 26, 2020 at 5:32 pm

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

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

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



  351. Rozanne on April 26, 2020 at 2:05 pm

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

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

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



  352. Laura on April 26, 2020 at 8:23 am

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

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

      I’ve already replied to your other comment below!



  353. Kirsten Barker on April 25, 2020 at 8:08 pm

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

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

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



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

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



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

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



  354. Laura on April 25, 2020 at 4:09 pm

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

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

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



  355. Eileenlow705 on April 25, 2020 at 3:43 pm

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

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

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



  356. Sandy on April 25, 2020 at 3:27 pm

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

  357. Hazel on April 25, 2020 at 2:50 pm

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

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

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



  358. Joanne on April 25, 2020 at 2:31 pm

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

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

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



  359. Lisa Biviano on April 25, 2020 at 2:17 pm

    5 stars
    Amazing cookies Thankyou for the recipe

  360. Karen on April 25, 2020 at 11:27 am

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

  361. Caroline Littleboy on April 25, 2020 at 10:39 am

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

  362. Emma on April 25, 2020 at 9:34 am

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

  363. Humera on April 25, 2020 at 9:31 am

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

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

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



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

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



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

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



    • Becca on April 25, 2020 at 6:09 pm

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



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

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



  364. Emma Vincent-Pagden on April 25, 2020 at 9:16 am

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

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

      Have a look at the notes for the cornflour bit!



  365. Melissa on April 25, 2020 at 9:07 am

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

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

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



  366. Kirsten Barker on April 25, 2020 at 8:43 am

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

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

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



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

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



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

      Hahaha yes, cookies are so moreish!!!



  367. Charlotte on April 25, 2020 at 8:16 am

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

Leave a Comment

Recipe Rating








This site uses Akismet to reduce spam. Learn how your comment data is processed.