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Giant gooey triple chocolate NYC cookies based on the famous cookies from New York City!! 

NYC cookies

As explained before… NYC Cookies are a breed of their own. They are huge, they are chunky, they are crunchy and soft at the same time, and they are beyond epic. Think Levain Bakery from New York, or Creme from London and so on. This type of cookie is insanity in every bite. 

It has been less than two weeks since I posted my NYC chocolate chip cookies.. and all I have been getting are requests for a triple chocolate version…. SO HERE IT IS! It was already on its way, but I like to spread my recipes a little bit… I didn’t want to post several cookie recipes in a row! Also, who doesn’t love a recipe tease?!

Triple chocolate NYC cookies

These beauties, as you can see, are SO good. Let’s be honest though, can you beat a gooey cookie?! Honestly, I don’t think you can. I am biased as I have eaten so many batches of cookies this past couple of months that I think I am now 50% cookie, but here we are. I love them so much. 

So! These are, obviously, based on my NYC chocolate chip cookies. I genuinely don’t think I have ever had so many people bake a recipe so quickly compared to them, so I was never going to change the recipe too much. The recipe works so perfectly for everyone, I wanted to follow the same premise for these!

Cocoa powder

When baking with cocoa powder though, things do change slightly. Sometimes, it’s a simple switch of adding more flour, or cocoa powder, or taking out some flour and adding cocoa powder… but when I tried this with these, I just wasn’t 100% sure. I do use very good quality cocoa powder because I buy a large bag, but even so!

I took out 50g of the plain flour and added in 35g of cocoa powder. This 15g difference in dry ingredients is fine, and you should roll with it! One thing I would say is though, don’t substitute the cocoa powder for hot chocolate powder. They are very different things in the baking world! 

You can see my cookies are a lovely deep colour, so I really do recommend a good quality cocoa powder – but any will do! It’s there to help you get the really gooey triple chocolate texture and taste and I love it!


As with my other recipe, 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. 

If you can’t access plain flour, you can use self-raising – but this means you will want to remove the baking powder from the recipe and keep the bicarbonate of soda! Sometimes they can dome a smidge more, but they are still so so tasty! 


In my other cookies, I often recommend using cornflour – which is optional in my NYC chocolate chip cookies – but they don’t need them in these. Along with my other chocolate-based cookie doughs – the cocoa powder has the same sort of effect as the cornflour can have so I don’t use it! 


For my cookies, 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! If you can’t access one or the other, you can use all granulated, or all light brown sugar. Dark brown soft sugar is also a good sugar, and gives a much more caramel flavour! 


As my other cookies are a plain cookie as you could call it, these are obviously going to be chocolate. You can, of course, use triple chocolate chips in the other ones, but when I hear that something is ‘triple’ chocolate, it always has to have a chocolate base! This does technically make it quadruple chocolate.. but oh well. Triple sounds better. 

I use chocolate chips, like these ones because I always buy in bulk! You can use shop-bought chocolate chips, you can chop up a chocolate bar into chip size… and so on! You can add in nuts like macadamia, pecans, walnuts and so on. You can basically do anything you want! I do like my cookies very chocolatey though, so 300g is quite a lot. If you don’t like them as chocolatey, you can use less!

Other recipes

One thing I feel like I must point out is that I do have my other triple chocolate crinkle cookie recipe on my blog. This recipe is similar, and has been on my blog for years – but it’s probably a lot more classic cookie. The ingredients do differ slightly, and you don’t chill those ones, and they are smaller. But don’t worry, they aren’t the exact same. 

If you have any recipe questions, do leave them below! I do have notes in the recipe card which may answer any questions you already have as well! If you enjoy the recipe, please leave a review below! Happy triple chocolate NYC cookie baking!! X

Triple Chocolate NYC Cookies!

Giant gooey triple chocolate NYC 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


  • 125 g unsalted butter
  • 100 g light brown sugar
  • 75 g white granulated sugar
  • 1 medium egg
  • 1 tsp vanilla (optional!)
  • 250 g plain flour
  • 35 g cocoa powder
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp sea salt
  • 100 g white chocolate chips (or chopped chocolate)
  • 100 g milk chocolate chips (or chopped chocolate)
  • 100 g dark chocolate chips (or chopped chocolate)


  • Add your butter and sugars to a bowl and beat until creamy - I use my stand mixer with the beater attachment!
  • Add in your egg, and beat again. If using the vanilla, add it in now!
  • Add in the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt and beat until 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 115-120g 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!


  • 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!
  • I use this dark chocolate in my baking!
  • I use this milk chocolate in my baking!
  • I use this white 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 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. 
  • You can make them smaller by splitting the mixture into 12, and bake for 9-10 minutes!


Find my other Recipes on my Recipes Page!

You can find me on:

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.


  1. Annemarie on July 17, 2024 at 4:32 pm

    Is there any way of reducing the sugar content

  2. Dee on July 16, 2024 at 8:25 pm

    thank you

    Are you using room-temperature butter/egg in your cookie recipes?

    • Jane's Patisserie on July 18, 2024 at 9:12 am

      Baking spread can be cold, block butter should be room temp – and I always store my eggs at room temp! x

  3. Suze on June 30, 2024 at 8:03 pm

    Do you have to refrigerate them before cooking? What difference will it make? Thanks

    • Jane's Patisserie on July 1, 2024 at 5:35 pm

      To get the best results, yes you do! It stops them spreading too much and creates the texture you are after x

  4. Molly on February 28, 2024 at 12:44 pm

    5 stars
    Another amazing recipe – thank you so much for sharing! Since finding your blog in 2020, I have refused to use any other recipes and you are always my go to! I now have two of your books and can’t wait to make some recipes from there too. Without a doubt, your recipes do not fail and I’d always recommend you. Thank you again for sharing!

  5. Niamh on February 24, 2024 at 9:45 pm

    Do you actually use cocoa powder in the recipe or cacao, when I click the link under cocoa powder as it takes me to amazon it shows cacao but the recipe calls of cocoa both of which are slightly different

    • Jane's Patisserie on February 25, 2024 at 5:18 pm

      It’s cocoa powder, but the brand name is cacao x

  6. Seb with his mum on February 22, 2024 at 7:52 pm

    5 stars
    WOW ! These cookies are amazing!!! 🏆😃😃😃😃🏆🏆 we’ve baked them twice now

  7. Sus on July 15, 2023 at 5:29 pm

    Hi Jane
    This recipe is AMAZING, just D-lish. I was having a slight problem with my granulated sugar, I can’t seem to get it to dissolve when creamed. I’ve tried room temperature butter but the texture when baked is crunchy. I was wondering if the granulated sugar is meant to fully dissolve when creamed? Sorry if that’s a silly question. Thanks very much

    • Jane's Patisserie on July 18, 2023 at 2:16 pm

      Hiya – this sounds like the way it should be! x

    • Emily on February 28, 2024 at 9:35 am

      I changed it to caster sugar i preferred it this way x

  8. michelle on March 19, 2023 at 1:46 pm

    Hi, can I put add walnuts? If yes, how many grams should I use?

    • Jane's Patisserie on March 30, 2023 at 12:47 pm

      Hiya! Take out some of the chocolate chips and replace with however many walnuts you wish so the total of additions is 300g. Hope this helps! x

  9. Zee on February 23, 2023 at 2:28 pm

    5 stars
    Hi I made these and these were delishh!! i just wanted to ask can i make the batch and leave it in the fridge overnight and bake them the next day?

    • Jane's Patisserie on February 27, 2023 at 3:50 pm

      Of course, cookie dough will last up to 48 hours in the fridge! Hope this helps! x

  10. Caitlin on February 1, 2023 at 1:47 pm

    Can you use soft light brown sugar? If not how much of the granulated sugar would you use

    • Jane's Patisserie on February 3, 2023 at 11:44 am

      Hiya! As the recipe uses both, you can use all of one or the other! Hope this helps! x

  11. Fazila on June 22, 2022 at 9:22 am

    Hi there ! So I tried doubling this recipe
    But my cookies turned out quite dry and a bit crispy on the corners

    Any idea why ?

    • Jane's Patisserie on June 24, 2022 at 9:50 am

      Hiya! This sounds like they were not mixed correctly, or you oven was too hot! Hope this helps! x

  12. Sarah on May 18, 2022 at 2:13 pm

    Hey Jane I love your recipe for cookies thank you so much wondering if you can help me troubleshoot something though, sometimes when I bake the cookies the tops crackle over the whole top of the cookie Instead of being smooth on top. Any idea why this might be?

    • Jane's Patisserie on May 19, 2022 at 2:54 pm

      Hiya! This can be down to your oven or even how tightly you rolled them – but a crinkled top can be a good thing! Hope they still taste delicious, hope this helps!

  13. Rav on April 5, 2022 at 7:22 pm

    Hi Jane, how long can this dough be frozen for

    • Jane's Patisserie on April 6, 2022 at 3:03 pm

      It can be frozen for up to 3 months! Hope this helps! x

  14. Briony on February 18, 2022 at 3:10 pm

    5 stars
    Made these cookies a few times and they’re amazing!!

    Normally when I make them they turn out flat after baking but I’ve made them again (for the 5th time) and they’re like mini mountains now? What might have happened?

    • Jane's Patisserie on February 28, 2022 at 12:08 pm

      Hiya! This can be down to a number of reasons – overworking the dough, rolling the balls too tight, or the oven temp being too high! Hope this helps! x

  15. Amy on December 19, 2021 at 3:45 pm

    Hi Jane,

    I amended this recipe slightly to make it suitable for vegan’s. Would I be able to share it to my small group of followers on Instagram if I made sure I credited it to you, they’re delicious!

    • Jane's Patisserie on December 19, 2021 at 6:57 pm

      Hey! You need to refer back to my website for the recipe x

  16. Sam Masters on December 14, 2021 at 10:45 am

    Fantastic recipe, have used this a few times now! My dad is type 1 diabetic so i have also swapped the sugar for fresh bananas for natural sweetness and he loves it! Thanks

  17. Nadia on November 6, 2021 at 8:37 am

    5 stars
    Love this recipe, made it a few times……but be warned I’ve burnt out 2 mixers making these! May be better to mix the last bit by hand/knead …. I’ll remember for next time. Now to explain to my hubby that I most definitely require a mixer for Christmas as my back-up has just gone up in smoke (literally!)

  18. LINDA DAGCILAR on October 9, 2021 at 8:12 pm

    5 stars
    I just made these, they are amazing, I’ve made a few of your recipes now, and they’ve all come out so nice….keep coming up with new recipes.

  19. Alexis on October 3, 2021 at 9:39 pm

    What is the conversion to turn the measurements to cups?

    • Jane's Patisserie on October 6, 2021 at 9:32 am

      Unfortunately, I do not measure in cups as it is extremely inaccurate, sorry.

  20. Liz on September 9, 2021 at 9:20 pm

    Hi Jane

    Does it matter if you don’t use soft brown sugar? Ie just normal light brown sugar?


  21. misha on September 1, 2021 at 11:57 am

    hi! also wondering if i can use hershey’s dark powder? cause it’s dutch processed. would i need to adjust anything?

  22. misha on September 1, 2021 at 11:52 am

    hi! could i please know if the cocoa needs to be natural or dutch processed? thanks!

  23. Claire on August 17, 2021 at 5:12 pm

    Many thanks, I made these following your recipe, they were delicious.

  24. Claire on August 15, 2021 at 9:48 pm

    They look delicious. Can the salt be omitted when making them? (If so does the sugar then need to be reduced (and by how much)? Many thanks

    • Jane's Patisserie on August 16, 2021 at 1:24 pm

      Hiya! Aw Thank you! Unfortunately the salt is needed to get the best results!x

    • Emily on February 28, 2024 at 9:36 am

      I always leave out the salt not a fan of salt but still turn out amazing x

  25. Jaimee on July 31, 2021 at 6:05 am

    5 stars
    Made these on a virtual baking date with my girlfriend and they were super easy to make and just 1000% the greatest cookies i’ve ever eaten in my life. So big, so soft, so so GOOD!
    The only thing that went wrong was because they are quite big and you need 2 trays, one tray baked perfectly and the other were slightly burnt on the bottom, so will just do one batch at a time from now.
    But lorddd even the burnt ones were divine.

  26. Alisha on July 25, 2021 at 12:00 pm

    5 stars
    All I can say is: oh my goodness these were delicious.

    • Jane's Patisserie on July 29, 2021 at 12:03 pm

      Heyy! Thank you so much! I’m so glad you enjoyed these, they’re one of my favourites! x

  27. Mahek on July 19, 2021 at 4:26 pm

    5 stars
    Hey i am really excited to try these cookies they look amazing . . .as i don’t use eggs which ingredient would substitute it kindly let me know

  28. Denise on May 20, 2021 at 10:03 am

    5 stars
    Amazing!! Thanks a lot. As i live in Belgium i was wondering which butter to use. Pur butter is ok or i have to use margarine? It has to be cold ? Thanks

    • Jane's Patisserie on May 20, 2021 at 1:27 pm

      Either works – spreads can be fridge cold, block butter needs to be slightly towards room temp!

  29. Sharna Collier on May 19, 2021 at 5:39 pm

    5 stars
    The most amazing cookies I’ve ever made! Delicious and so chocolatey 😋 found these in lockdown and have since made many of the NYC cookie varieties from Jane’s website.

  30. Sienna on May 14, 2021 at 12:17 am

    5 stars
    tried this and it was amazing!! I was just wondering if the cookie will spread more if I use stork (tub not block) instead of butter? stork’s more affordable

    • Jane's Patisserie on May 15, 2021 at 10:45 am

      Hiya! Yay!! Yes using stork should be fine as long as it is cold. xx

  31. Anika Seidel on April 28, 2021 at 3:28 pm

    They taste amazing. But unfortunately they didn’t flat at all during baking. Next time I’ll flatten them.
    And their will be a next time, with this taste… 😍

  32. Aldinne on April 20, 2021 at 5:42 pm

    they are not flat.

  33. lors on April 12, 2021 at 5:49 pm

    5 stars
    Amazing cookies

    • Aldinne on April 20, 2021 at 12:19 am

      my cookies don’t melt in the oven. I followed exactly the recipe.

    • Jane's Patisserie on April 20, 2021 at 1:59 pm

      Hiya – what do you mean by they don’t melt..?

    • Gemma on March 7, 2023 at 3:49 pm

      Hi can you use self raising flour and not put the raising agents in?

    • Jane's Patisserie on March 17, 2023 at 11:17 am

      Hiya! You can but you would still need to use the bicarb, and they may have a slightly different texture. Hope this helps! x

  34. Angela on April 1, 2021 at 11:35 am

    Hi Jane I want to make these for Easter along with a few other bits. Can these be made and left in the fridge overnight and then cooked the next day?
    Thank you

  35. Ankasan on March 27, 2021 at 7:13 pm

    Does it matter if the cocoa powder is Dutch-processed or natural?

  36. Gail Stephens on March 22, 2021 at 9:45 pm

    5 stars
    This is the best cookie recipe I have every tried! Delicious! I have a batch of 48 to make for Easter and plan to make in advance and freeze, but wondered how far in advance can I do this? Thanks 🙂

    • Jane's Patisserie on March 27, 2021 at 11:31 am

      Hello! Thank you so much! The raw dough freezes for 3+ months x

  37. Sarah on March 12, 2021 at 8:33 am

    5 stars
    These are wonderful. I made them yesterday. It’s the 3rd cookie recipe of yours I’ve baked in as many weeks! All have worked out perfectly!

  38. Sophie on March 10, 2021 at 11:07 pm

    If I wanted to make 12 of these cookies would it work if i times the recipe by 1/2? Would I use 2 eggs? Thank you 🙂

    • Jane's Patisserie on March 11, 2021 at 11:34 am

      Yes, and I would use two small/medium eggs! x

  39. Alexandra on March 8, 2021 at 10:06 am

    5 stars
    I just want to say if you follow this recipe 100% correctly, it will work. Even down to weighing out each cookie ball like Jane says! Probably, for the first time in my life, I did EXACTLY as I was told in this recipe (I don’t know why I get the urge to go off piste usually, haha) and these turned out perfectly. I have made a batch every weekend for the last few weeks and my partner cannot get enough, he’s obsessed. I honestly don’t think I will ever use a recipe from anyone else again, Jane you have smashed it and made it so easy for us to have perfect bakes each time!

  40. Sophie on March 6, 2021 at 9:38 pm

    Hi, if I wanted to make 12 cookies but keep them the bigger size should I do 1.5 times the recipe? Thank you!

    • Jane's Patisserie on March 15, 2021 at 12:22 pm

      Hello! Yes and use an egg and an egg yolk and it should be fine :)X

  41. Beena on March 5, 2021 at 9:13 am

    5 stars
    This is the last cookie recipe you’ll ever need. EVER! Jane you’re a genius, thank you. I I will be forever grateful. These are the best cookies I’ve ever made. (yes, I’m making some big statements here but I’m serious!) I used the dry ingredients as a base and made some lovely vanilla choc chip ones as well. You can pretty much do anything once you’ve got the dry ingredients, right?! anyway, your a star J xxx

  42. Vic on February 27, 2021 at 9:09 pm

    Hi Jane
    Can I use this recipe to put the dry ingredients in a jar as a gift to someone?

    • Jane's Patisserie on February 28, 2021 at 11:33 am

      You can – but the only risk is that it would necessarily mix correctly and produce the same results (still be tasty but not identical) x

  43. james on February 26, 2021 at 5:07 pm

    I just wondered if there was any other chocolate chips you would reccomend apart from the ones you use? I make these quite often and its quite time consuming chopping up all the chocolate but don’t want to spend a tonne on the big bags of chips you use, thank you xx

    • Jane's Patisserie on February 26, 2021 at 5:20 pm

      I only use the ones I use – I find supermarket ones are more expensive per 100g x

    • Kathleen on March 7, 2021 at 9:52 am

      5 stars
      I use the Aldi/Lidl choc chips all the time with these and they come out great. Also have used their chocolate bars from the baking section and they were very good to. Only 45p per bag as opposed to £1 in other supermarkets. 😊

  44. U on February 25, 2021 at 7:44 pm

    Hi jane,

    can i stuff the cookies with chocolate or frozen nutella? and then freeze the cookie dough for 30 mins. would this work?

  45. Kayla on February 25, 2021 at 4:10 pm

    What brand of cocoa powder do you use? Also can you use chopped up chocolate instead of chips? These look so good!!

    • Jane's Patisserie on February 26, 2021 at 3:35 pm

      I use Barry cacao 100% personally – and yes you definitely can! x

  46. Charlotte on February 16, 2021 at 10:46 am

    5 stars
    Love these, they have gone down a treat. A colleague wants me to bake some cookies but they prefer Dark Chocolate & not to sweet. Would these work doing them with all dark chocolate chips rather then mixed and still turn out the same please?

    • Jane's Patisserie on February 16, 2021 at 8:05 pm

      Yes definitely! All dark is delicious!

  47. Amara on February 14, 2021 at 8:06 pm

    5 stars
    These are INSANELY good!!! I used choc chunks, which made shaping them a little tricky but tasted amazing!!

  48. Gurj on February 13, 2021 at 6:22 pm

    5 stars
    Made these this week such amazing cookies best recipe I have seen!!! Just wondering can I make these without egg? And wondering what I could use to replace it?

    Thank you

    • Jane's Patisserie on February 14, 2021 at 11:13 am

      Have a look at my vegan cookie recipe as I explain it on that – I use a vegan milk!

  49. Debbie on February 13, 2021 at 8:25 am

    5 stars
    Absolutely fantastic. Easy to make taste was amazing and my husband thought they had been bought they looked so good. Will definitely be making these again

  50. Emily on February 12, 2021 at 7:03 pm

    5 stars
    Best cookies ever!! I can’t get enough of them! I’ve made a few different versions and don’t think I’ll ever make a different cookie recipe again. Thanks Jane, love ALL of your recipes. I think I’ve gained a stone since I discovered your website!! 😂

  51. Aini on February 12, 2021 at 7:56 am

    5 stars
    I made this today, and the cookies are fantastic!! I’ve tried other recipes from other blogs, and yours are the best. Thank you for sharing with us ❤️

  52. Hannah on February 1, 2021 at 8:16 am

    Hi, when you say stork do you mean the block of butter or the margarine? Could you use the margarine?

    • Jane's Patisserie on February 1, 2021 at 10:03 am

      I use the tub stork, or block unsalted butter (not block stork)

  53. Aliah A. on January 23, 2021 at 12:27 pm

    5 stars
    This recipe is sooo good but my there are times that my cookies are crumbly and dry. Also, my cookies don’t flatten. Any suggestions? Followed the recipe from start to end.

    • Jane's Patisserie on January 24, 2021 at 8:12 pm

      How did you mix the dough? Cookies that don’t flatten are often over mixed cookie dough, or the cookie dough balls rolled too tight x

  54. Sarah on January 23, 2021 at 8:55 am

    5 stars
    I have made these cookies a couple of times now. I make them smaller and use my ice cream scoop to make balls and can get about 16/18. Perfect for the freezer, especially with homeschooling, pop a few in the oven for a tasty snack! Perfect every time! Thank you

    • Sinead on December 11, 2021 at 6:06 pm

      Can you freeze these once cooked ?

    • Jane's Patisserie on December 20, 2021 at 10:08 am

      Yes absolutely! You can freeze these once baked for up to 3 months! Enjoy! x

  55. Jodie on January 19, 2021 at 2:46 pm

    How come these cookies use baking powder but your cookie bars use cornflour? Is there a difference?

    • Jane's Patisserie on January 19, 2021 at 2:49 pm

      They are completely different bakes. These are NYC Cookies, not cookie bars!

  56. Rebecca keogh on January 18, 2021 at 10:08 pm

    5 stars
    This looks amazing – could I use chunks of dairy milk instead of the chocolate chips?

    Thanks !

  57. Harriet on January 13, 2021 at 12:53 pm

    5 stars
    Amazing recipe as always – thank you Jane! They have got so much praise from the family and everyone loves them! X

  58. Cheryl Berry on January 9, 2021 at 4:33 pm

    5 stars
    If I’m baking, Jane’s Patisserie is my only choice! I have not baked one single bad thing from Jane’s recipes. I have baked these cookies numerous times, as well as the kinder cookie bar! Two of my personal favourites! Oh, and the slutty brownies! *drool*

  59. Kirsty on January 8, 2021 at 3:24 pm

    5 stars
    Love these cookies and enjoy making them too. And watching the process of them cooking in the oven. Your cookie recipes never disappoint Jane! Thank you.

  60. Kelly Bolton on December 9, 2020 at 9:57 pm

    5 stars
    Amazing recipe. This is the first one I tried from your website and now I’m hooked x

  61. Fanny on December 8, 2020 at 11:43 am

    5 stars
    Plain and simple my favourite sweet thing to eat and to bake EVER. Thankbyou so much for these ❤️

  62. Erin on December 7, 2020 at 11:24 pm

    5 stars
    These cookies are unreal! Everything you want/need in a cookie! I’ve made these about 5/6 times, they always turn out fantastic!

  63. Hannah on December 7, 2020 at 11:14 pm

    5 stars
    Super easy recipe, so handy to freeze most of them for a quick and easy gooey ball of tastiness later during a busy week. I’ve told everyone I know about this recipe.

  64. Maisie on December 7, 2020 at 10:43 pm

    5 stars
    The most unreal cookies😍 there like a dark chocolate brownie and cookie in one. Absolutely to die for!! Love that theres all three types of chocolate in this cookie

  65. Meabh on December 7, 2020 at 10:32 pm

    5 stars
    These cookies are sooo good! Every time I’ve made them they have turned out perfectly. I used to never make cookies because the recipes I used were too crisp and crumbly but this recipe for NYC triple chocolate cookies is honestly amazing! I divided the cookies into smaller balls and cooked them for 9-10 minutes and they turned out delicious. Honestly you could even add any type of chocolate bar or nuts into the mix as this rich chocolate base will complement them perfectly. Thank you Jane for the recipe!!

    • Fatma on December 7, 2020 at 11:44 pm

      5 stars
      These cookies are phenomenal. If you love chocolate you’ll love this. I make it every week and it never ever fails. Also tastes just as good the next day.

  66. Naomi on December 7, 2020 at 8:56 pm

    5 stars
    One of the best cookies I’ve ever made

  67. Izzy H on December 7, 2020 at 8:38 pm

    5 stars
    Made these several times now since they’re just what you need when you get that chocolate craving. I always try to make them smaller in the hope that it means I’ll eat less at once… it never works 😂

  68. Jessica L on December 7, 2020 at 8:24 pm

    5 stars
    The most delicious and dreamworthy cookies ever! Perfectly crunchy on the outside and gooey in the middle!
    Perfect for when you want to make a real treat! If you haven’t tried these yet you have to bake them ASAP!!!

    I love all of your recipes that I have baked so far! Your Instagram and website are my go to when it comes to baking!
    You can’t go wrong with a Jane’s patisserie recipe!

  69. Samantha on December 2, 2020 at 7:18 pm

    Hi Jane
    Just tried this cookies and they are amazing!!
    Was wondering if I could ask the brand and where to buy the baking trays from your NYC cookies youtube video?
    Love all your recipes! Thanks!

    • Jane's Patisserie on December 2, 2020 at 7:53 pm

      Hey!! So they’re eaziglide neverstick2 – and I get them from John Lewis! There are cheaper versions like scoville but they’re not nearly as good! x

  70. Paula on December 1, 2020 at 11:42 pm

    5 stars
    I made these the other week and they’re perfect! I was wondering if it would work okay to later all the dry ingredients in a mason jar with a tag on to tell people to add the butter and egg to give out as Christmas presents?!
    Thank you!

    • Jane's Patisserie on December 2, 2020 at 12:29 pm

      You do risk it not mixing correctly as the stages will be different, but otherwise it’s fine!

  71. Neha on November 29, 2020 at 3:12 pm

    5 stars
    I can’t recommend these cookies enough they are just delightful. I made a batch of triple choc and a batch of milk choc at the same time. I then froze half of both batches (in balls) and pop them in the oven every week when in need of a treat. They cook beautifully from frozen. I followed Jane’s advice of taking them out at 12 minutes when they almost seem underdone – this works perfectly every time as they end up somehow cooked but beautifully gooey every time! Thanks for another incredible recipe! X

  72. Lisa on November 25, 2020 at 11:12 pm

    Hi Jane,
    I was wondering when you freeze the cookie dough to bake at another time, whats the maximum period of time you would leave them before using? Also do you need to defrost them in any way when taking them out?

    • Jane's Patisserie on November 26, 2020 at 3:30 pm

      Yes you can! So I would say 48 hours a fridge max, up to 3 months in the freezer! And no just bake from frozen! x

  73. Alisha on November 25, 2020 at 11:12 pm

    Hi Jane,
    I was wondering when you freeze the cookie dough to bake at another time, whats the maximum period of time you would leave them before using? Also do you need to defrost them in any way when taking them out?

  74. E Wright on November 23, 2020 at 10:52 pm

    5 stars
    Absolutely love these cookies!

    For some reason the last few times I’ve made them they’ve had a salty/ sour aftertaste – any tips on how to stop this?


    • Jane's Patisserie on November 24, 2020 at 10:23 am

      This can be to do with the raising agents – you need to make sure they are mixed in properly (so maybe try whisking into the flour first) and make sure not to over measure!

  75. KRW on November 22, 2020 at 6:43 pm

    5 stars
    Oh My God! These are the best cookies I have ever made! I’m worried about the fact I can now make something that tastes like this! Think I will have to put a padlock on the cupboards! Well done! 5* recipe!

  76. Katie Spencer on November 21, 2020 at 10:20 pm

    3 stars
    Love your recipes am gutted by these, breaks my heart but I just don’t think they’re that good!
    I made into 16, as with your other cookies, calories for us but also more size appropriate for the little kids.
    I don’t know if it’s the baking powder I can taste but, just not quality I expect from your recipes.
    Biscoffi cake, millionaire cake, other cookies and mini egg ones all 5*!!!

    • Jane's Patisserie on November 22, 2020 at 11:12 am

      Unfortunately for best results you should make them the correct size (as smaller ones will naturally dry out more) – but if any raising agent is over measured it can taste a little funky! It can also be down to brands of ingredients causing taste problems.

  77. Shreya S on November 19, 2020 at 10:00 am

    5 stars
    Hi Jane
    I’ve made this twice now thank you for your yummy recipes!
    The first time I used unsalted butter and the second time I used Stork but found these a little salty. Could I take out the salt in the recipe if I use stork or is it essential?
    Many thanks 😊

    • Jane's Patisserie on November 19, 2020 at 1:09 pm

      Ah yes the components of the two butters are different so the salt can change. You can leave it out, I just think it makes it taste much better x

  78. Jessica on November 16, 2020 at 12:48 pm

    5 stars
    Can these be made gluten free by switching the flour for gluten free flour? Love this recipe!!!

  79. Mandy on November 14, 2020 at 4:09 am

    5 stars
    Amazing!!! Looks just like yours.
    I will make them smaller next time as they were too big for me.

  80. Tas on October 31, 2020 at 5:15 pm

    Hi Jane,

    I followed all your steps, however my batter didn’t turn into cookie dough, just a sloppy mess which was near enough impossible to roll into balls… HELP!

    What did I do wrong?

    • Jane's Patisserie on October 31, 2020 at 5:22 pm

      I have never ever seen the dough like that – you must have measured something wrong or used an ingredient incorrectly. How have you measured it? Are you 100% sure it was correct?

  81. Betsy on October 30, 2020 at 7:54 pm

    5 stars
    This is the third variation of Jane’s Patisserie’s NYC cookies that I’ve tried (yes, I really do love them that much) and they did not disappoint. A real crowd-pleaser with the whole family. The recipe is so easy and it’s definitely worth the extra effort of freezing the cookies before baking to get that amazing texture. I also highly recommend the Chocolate Chip and Chocolate Orange variations. I think I’ll be baking Jane’s NYC cookies recipes on rotation for the foreseeable future!

  82. Charlotte Scott on October 24, 2020 at 4:41 pm

    5 stars
    Wow! Made these for the 1st time today and used dark brown sugar as the supermarket didn’t have light brown. They are delicious!

  83. Shona on October 11, 2020 at 6:28 pm

    Hey I’m just wondering once they’ve baked how would you store them?
    Would you store them in an air tight container and in the fridge or at room temp in an airtight container? Also how long would they be okay?

    • Jane's Patisserie on October 11, 2020 at 9:02 pm

      Room temp for sure – the fridge would dry them out xx

  84. Rebecca on October 4, 2020 at 1:42 pm

    As you put vanilla is optional. I wondered what the different taste would be with or without it?

    • Jane's Patisserie on October 4, 2020 at 2:49 pm

      Vanilla makes it sweeter and gives the hint of vanilla!

  85. Aashna on October 4, 2020 at 1:15 pm

    Hi jane! Can i maybe stuff these cookies in the centre with nutella or chocolate ganache? What do you recommend? Will it become too sweet? And can i do the stuffing in your NYC cookies as well? Pls help! I want to make stuffed cookies with different flavours.

    • Jane's Patisserie on October 4, 2020 at 2:50 pm

      You can follow the idea of my Nutella/biscoff stuffed cookies with these yes, but adding a spread or ganache will make it sweeter x

    • Caitlin Ross on October 18, 2020 at 1:01 am

      Hey Jane 🙂 these are YUM! How long will the dough last frozen in the freezer?

    • Jane's Patisserie on October 18, 2020 at 8:40 pm

      I would say up to 3 months or so (but realistically, 6 months is fine) x

  86. Amber Arnold on September 28, 2020 at 12:23 pm

    5 stars
    Can the dough be made and refrigerated then cooked the next day?

  87. Josie on September 21, 2020 at 8:37 pm

    Should my butter be room temperature?

    • Jane's Patisserie on September 22, 2020 at 9:09 am

      It depends on the butter you are using – if you are using a spread you can use it straight away, block butter might need to be!

  88. Nas on September 13, 2020 at 8:52 pm

    Hey, can I use a mix on demerara and soft dark brown sugar?
    Thank you

    • Jane's Patisserie on September 13, 2020 at 9:57 pm

      Yes, the colour can often be darker and sometimes demerara can stay grainy, but it would still work!

  89. Le’Shaye on August 31, 2020 at 2:21 pm

    5 stars
    Hi Jane,

    These cookies are delicious!! I’m wanting to make them in advance. Do you think I could make the dough and chill in the refrigerator for 24-48 hours before baking?

    • Jane's Patisserie on August 31, 2020 at 3:13 pm

      Yes – any longer than 48 hours I would freeze though. x

  90. JULS on August 31, 2020 at 1:36 pm

    Hi, Jane! I just want to use 2 chocolate instead of 3. I’m thinking about using dark and milk. Would that be okay or it would be too bitter because of the cacao?

  91. U on August 21, 2020 at 3:49 pm

    Hi jane
    Im making these for a baby shower and wanted to ask whether I could make these cookies blue by adding food colouring?

    • Jane's Patisserie on August 21, 2020 at 4:58 pm

      Probably not these as the cookie dough is dark.. have a look at the red velvet ones, or the plain ones x

  92. Amy on August 9, 2020 at 11:03 am

    5 stars
    Hi Jayne.

    A recipe that both my daughter and I love baking together! Can we just beat/mix using a wooden spoon or is it best to use an electric appliance? We only have an electric hand mixer and it never seems to get the job done on the cookie mix!

    • Jane's Patisserie on August 9, 2020 at 12:24 pm

      I’ve made it with an electric hand mixer and it’s probably easier than just your hand personally – but either works. Just add the ingredients slower. Jane

  93. Jess on August 6, 2020 at 2:08 pm

    Hi Jane, I absolutely love all your recipes and can’t wait to give these a go!! I was thinking of adding in some chopped terry’s chocolate orange and I was just wondering if I wanted to add in some orange extract, would that replace the vanilla or would I just add it as extra? ☺️

    • Jane's Patisserie on August 6, 2020 at 6:22 pm

      You could definitely use both, but the orange will cloud the vanilla a bit so you can easily just use orange! x

  94. Rose on July 29, 2020 at 11:37 am

    5 stars
    These are super tasty!! I followed the recipe exactly (except for only using about 200 grams of chocolate, which I found quite a lot still, guess I love plain cookie hahah) and they came out just like the pictures, great recipe!

  95. Mike on July 17, 2020 at 2:04 am

    5 stars
    Lovely recipe! Followed everything to the letter and the cookies baked and spread out beautifully.
    Soft and gooey inside and crispy outside. Definitely a must for the chocolate lovers!

  96. Kate on July 5, 2020 at 12:45 pm

    Hi thanks so much for the recipe. I strictly followed it but my cookies didnt flatten in the oven at all lol they came out after 13 minutes the exact same shape as when they went in 😓 dont really know what went wrong 😆

    • Jane's Patisserie on July 5, 2020 at 3:50 pm

      This can happen due to over mixing the mixture, and also rolling your cookie balls too tight! Try less mixing/shaping less, but also flattening slightly before baking!

  97. Sarah Gilfillan on July 4, 2020 at 11:18 pm

    5 stars
    I’ve made so many of your recipes now and this was the latest. They are amazing! Gave some to friends and one of them said it’s possibly the best thing he has ever eaten 🙌

  98. Julie on July 3, 2020 at 8:09 am

    5 stars
    I used all granulated sugar and oh my word they were Delicious! Definitely making these again! Thank you Jane! Xx🤩🍪

  99. Julie on July 1, 2020 at 10:00 am

    Hello Jane!
    We have not made this recipe before but I wanted to try to, I was wondering if there is any alternative to using light brown sugar (we can’t find it anywhere in the shops near us!)😞.
    Thank you Jane x

    • Jane's Patisserie on July 1, 2020 at 1:54 pm

      Hey! As mentioned in the notes its best to just use all granulated !x

    • Rose on July 26, 2020 at 12:31 am

      Hi Jane! I super excited to try these cookies! I’ve been using castor sugar thinking that’s what recipes mean by granulated sugar *face palm*. By granulated white sugar are you referring to Sugar labeled as “white sugar” ? The granules in white sugar seem so big to me, i’m afraid the texture will be grainy? I’m also super curious why castor sugar doesnt work in these? Thank you in advance!

    • Jane's Patisserie on July 26, 2020 at 8:30 am

      As mentioned in the post it’s due to the end resulting texture and overall bake – in nearly all of my cookies/cookie bars these days I use granulated instead of caster! I’m in the UK, so I would assume yours is the white sugar!

  100. Chloe on July 1, 2020 at 1:20 am

    4 stars
    Hi Jane, I substituted the flour for gluten free and butter for olive oil spreadable Butter. The cookies had a very grainy texture and I wondering if that’s what could have caused it or if it could be something else? The looked exactly the same as your picture and tasted delish pie apart from the strange texture.

    • Jane's Patisserie on July 1, 2020 at 9:16 am

      The texture can often be different when substituting ingredients unfortunately!

  101. Judles on June 30, 2020 at 4:30 pm

    5 stars
    Hiya Jane, so if I’m planning on freezing some dough to bake another time, do I freeze the whole dough or shaped into the balls? Also how long can they be kept frozen? Thank you x

    • Jane's Patisserie on June 30, 2020 at 7:08 pm

      I would freeze the dough balls – and up to three months easily!

  102. Megan on June 28, 2020 at 5:23 pm

    5 stars
    Hello, I’ve made these before and they were delish, could you make m and m cookies using the same recipe but replacing the chocolate chips with m and m’s? Would it still come out soft and gooey? Thanks! X

    • Jane's Patisserie on June 28, 2020 at 7:32 pm

      Hey! So it might not be quite as gooey because the chocolate is in the shells, but it would still be delicious!

    • Megan on June 28, 2020 at 9:00 pm

      5 stars
      I thought that, do you think I should maybe add some chocolate chips in, or do you think it would still be good with just M&M’s? Thanks! xx

    • Jane's Patisserie on June 29, 2020 at 8:31 am

      I would personally do maybe 50/50 mix, but it’s up to you!! xx

  103. Rekha on June 22, 2020 at 5:51 pm

    Absolutely love your recipes! I wanted to make mini cookies with this mix and wondered if I would get the same soft centre if I rolled out small balls and cooked in the same way?

    • Jane's Patisserie on June 22, 2020 at 9:12 pm

      Yes you should, but you need to reduce the baking time. If they are too mini though, it won’t be quite the same!

  104. Laura on June 20, 2020 at 12:31 am

    Can’t wait to make these tomorrow! I know you say you can use both stork or unsalted butter, but since I have both which would you recommend for a better taste/texture? or do they come out identical? Also is it ok to use regular table salt instead of sea salt?

    • Jane's Patisserie on June 20, 2020 at 8:40 am

      Ahh yay! I honestly use either and like both, use whichever you fancy! And if using regular table salt I would use a pinch x

  105. Paul on June 19, 2020 at 9:31 pm

    5 stars
    Honestly, I wouldn’t change a thing with this recipe. I’ve made cookies so many times before and they’ve just never quite worked. These were absolutely perfect, crunchy on the outside, gooey on the inside and just a complete chocolate overload!

  106. Leah George on June 17, 2020 at 9:14 pm

    5 stars
    Made these last week and they’re the best!!! Next time I make them I would love to make them orange flavour, how much orange extract would you put in?

    • Jane's Patisserie on June 18, 2020 at 7:34 pm

      Hey! I would add in maybe 1tsp! x

    • MP on June 19, 2020 at 6:28 pm

      5 stars
      oooh orange flavour is a great idea…I’ve made similar ones with caramelised white chocolate which were also sublime…or with biscoff spread in the middle 🙂

  107. Maria Lim on June 12, 2020 at 12:10 pm

    When you say Vanilla in your ingredient list, do you mean vanilla essence or vanilla extract? If I only have vanilla extract currently, what is the recommended quantity do I use?

    Thank you!

    • Jane's Patisserie on June 12, 2020 at 12:15 pm

      Hiya so for vanilla you can use extract, bean paste, or pod – essence is fake vanilla and I don’t recommend using it!

  108. Mel on June 11, 2020 at 4:55 pm

    5 stars
    These tasted out of this world
    They didn’t flatten very much so I squished them down a bit before the end of the cooking time and still tasted amazing
    Looking forward to trying your other recipes

  109. Carlie on June 10, 2020 at 9:43 am

    5 stars
    WOW. These taste absolutely incredible! The first time I made them, I actually forgot to fridge them before they went into the oven and yet they still tasted amazing!

  110. Judles on June 8, 2020 at 2:08 am

    5 stars
    Hi Jane, I’ve made a couple of batches of your triple chocolate NY Cookies and they were absolutely delicious, we’ve never tasted any as good! However this delivery we didn’t receive the eggs we should have had so just wondering if there’s anything else I could use to bind them together instead of an egg? It’s one of the only times I’ve managed to get flour then the eggs are missing 🙄

    • Jane's Patisserie on June 8, 2020 at 1:10 pm

      Hey!! So the easiest substitute is probably a mashed banana or yoghurt! You can also use flax seed, or others but that’s not always something people have in the house!

    • Judles on June 11, 2020 at 2:07 am

      5 stars
      Oh wow, thanks Jane. I’ll try that!

  111. Rachel Wooding on June 7, 2020 at 8:38 pm

    5 stars
    I don’t normally leave reviews but I feel like I need to. I’ve just made the NYC triple chocolate cookies and WOW!! They are delicious 😍 I would definitely recommend making them, they’re the best I’ve ever tasted.

  112. Chanelle on June 6, 2020 at 8:07 pm

    5 stars
    If I froze half the mixture how long would they need to bake? As I’d want to eat them on the day they bake!

    • Jane's Patisserie on June 6, 2020 at 8:23 pm

      They’d only need about 1-2 minute extra from complete frozen! x

  113. Hazel on June 3, 2020 at 11:34 am

    5 stars
    We made the triple choc NYC cookies yesterday, they’re amazing. Ours didn’t flatten out either but it didn’t stop us enjoying them, we’ll just flatten them a bit next time we make them.

  114. Karen on May 31, 2020 at 10:51 am

    Hi Jane, I have been baking your NYC Cookies nearly every other day, they are amazing! I’m going to try the triple choc today and I just wanted to ask about cornflour, does your tip for cornflour also apply to the triple choc and the red velvet as I definitely noticed a difference when I used it on the normal ones?

    • Jane's Patisserie on May 31, 2020 at 12:27 pm

      Hey! Ahh amazing!! Yes you can definitely use it in these as well – just often the cocoa powder can contribute towards the texture somewhat, but you can 100% use it if you like that method (I love it too!)

  115. Susan Baker on May 30, 2020 at 9:41 pm

    5 stars
    Amazing cookies again and so easy to make. These are my nephews fave so far but my fave is the red velvet ones.

  116. Elise on May 29, 2020 at 4:44 pm

    Hi. What am I doing wrong lol? I weighed them all and froze for 30 mins and straight into the heated oven and after 12 minutes they haven’t flattened at all? Just stayed in this big round ball of cookie dough lol. Send help!!

    • Jane's Patisserie on May 30, 2020 at 4:42 pm

      This can happen due to different ingredients, or not measuring something quite exactly – or even down to your oven! As mentioned on the post some people may want to flatten them first, but I don’t need to! x

    • Cecile on June 10, 2020 at 8:26 pm

      5 stars
      We also made delicious baseballs!
      Completely out of milk chocolate chips, so we used peanut butter chips and they were yummy too!

  117. SC on May 29, 2020 at 1:30 pm

    Hi Jane,

    I am hoping to make these today however i want to half the recipe. I saw when printing that you can make 4 and the ingredients measurements automatically change according to how many cookies you want to make. However if i make 4 could you advise how much egg i need? I usually buy large eggs could i just put half of this in? Thanks!

    • Jane's Patisserie on May 29, 2020 at 1:56 pm

      Hiya – because of the recipe only using one egg I would stick to the recipe – but keep four in the freezer. It’s very hard to just use ‘half an egg’ in my opinion and you might not get the best results!

  118. Amelia on May 28, 2020 at 8:45 pm

    5 stars
    Made these and they are amazing!! How long after baking will these cookies keep?😊

  119. Judles on May 27, 2020 at 8:58 pm

    5 stars
    I’m just wondering what type of cocoa powder do you use? I have used Cadbury s Bourneville and Asda’s own cocoa powder in cakes. I’ve heard that Hershey’s is supposed to be good, have you used it? Also which is better Dutch processed or regular do you think? Could you use either for this recipe? Thank you x

    • Jane's Patisserie on May 28, 2020 at 7:11 pm

      Hey! So I use Barry Cacao – I buy it online or in wholesale stores. It’s 100% cocoa! The only supermarket ones I really love are green & blacks or Tescos own! x

  120. Judles on May 27, 2020 at 8:37 pm

    5 stars
    I’ve just got these chilling waiting to go in the oven. They look absolutely delicious, we all can’t wait!
    If you wanted to make a giant one like for a birthday, how long do you think it would take to bake do you think?

    • Jane's Patisserie on May 28, 2020 at 7:11 pm

      Hey! So the best thing to do is to follow the guidance of my cookie bars, or my Mini Egg Cookie Cake – the temperature on this is too high, and it wouldn’t be good for a large cookie!! x

    • Judles on May 29, 2020 at 3:30 am

      5 stars
      Thanks for your help Jane, I’ll try that x

  121. Nicky on May 25, 2020 at 2:51 pm

    5 stars
    Tried this recipe and my and my family love them!! Tried it with all different chocolate bars to! One thing I’d like to ask is on the nutrition box, each serving is 500 something calories! Is one cookie one serving ? Thank you !

    • Jane's Patisserie on May 25, 2020 at 5:02 pm

      AHh yay! And it’s an estimation per cookie. It shouldn’t affect you eating it, and shouldn’t control whether you enjoy it or not. The values vary greatly depending on what brands of ingredients you use!

  122. Stacey on May 25, 2020 at 7:29 am

    5 stars
    Love these cookies! Made three batches yesterday!! Not all for me! Have a big family and will be making drop offs to everyone in lockdown!!
    If you wanted to add nuts to the recipe, what type and quantity would you recommend?
    TIA x

    • Jane's Patisserie on May 25, 2020 at 9:17 am

      Haha amazing!! I would take out 100g of chocolate chips (per batch), and add in 100g of chopped walnuts… or you can change the quantities further if you wanted more! x

  123. Cristian Pena Suarez on May 24, 2020 at 9:47 pm

    5 stars
    Hi Jane, I’m writing you from Chile, My family and I really love your recipes, great explanations, details and of course results! Here is my question for you, I understand stork is margarine, since I can’t find stork here I was wondering whether I could use any type of margarine or I should look for some specification in the ingredients or nutritional facts of the margarine that will match the ones in stork, if it’s too complicated I will keep baking with unsalted butter 🙂 thanks!

    • Jane's Patisserie on May 25, 2020 at 9:20 am

      Hey! In all honesty, baking spreads can vary so much even here! I would recommend just sticking to the unsalted butter!

  124. AstroTalk on May 23, 2020 at 11:46 am

    5 stars
    These cookies were amazing. I tried this for the first time and l loved it

  125. Amy on May 22, 2020 at 5:51 pm

    Hi Jane! Do you cover your baking trays with grease proof paper when baking the cookies? Thanks!

    • Amy on May 22, 2020 at 5:54 pm

      Sorry! I missed the instruction where it says you do! 😂 Please feel free to delete this comment!

  126. Katie on May 21, 2020 at 7:56 pm

    5 stars
    I made your original NYC cookie a few weeks ago so thought I’d give these a go. Super easy to make and amazing to eat, loved them!

  127. Andrea on May 20, 2020 at 6:32 pm

    Could I use this recipe to make a giant cookie!?

    • Jane's Patisserie on May 20, 2020 at 8:42 pm

      You can, but it may just be easier to follow one of my cookie bar recipes as they’re technically already a giant cookie!

  128. India on May 19, 2020 at 8:59 am

    5 stars
    These cookies are incredible! I’ve made them twice this week… best recipe going!!

  129. Vanessa on May 17, 2020 at 10:28 pm

    Love the original NYC cookie recipe so can’t wait to try these. I can’t find bicarbonate of soda at the mo , anything else I can substitute ? Thanks 💕

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

      Typically you use up to 3x the amount in baking powder, but I wouldn’t generally recommend that as you already have it in the recipe – maybe add on one more teaspoon of baking powder (but the end result still may differ as you do want to use the bicarb if you can!) x

  130. Alisha on May 16, 2020 at 10:41 pm

    5 stars
    The best cookies ever! Made 12 from the recipe stated, used chopped chocolates instead of choc chips and omg they were amaziing!

  131. Amanda on May 14, 2020 at 8:12 am

    5 stars
    Omg made your NYC chocolate cookies yesterday they are the best cookies I’ve ever made thanks to your easy straight forward instructions.
    I used a 200g bar chocolate broken up and it was still absolutely delicious they are a cross between a cookie and a brownie.
    Will definitely be trying other recipes of yours. Thank you

  132. Sophie Tasker on May 12, 2020 at 6:04 pm

    5 stars
    Made these and they were absolutely amazing!!!!!!! We are the whole batch that day!! Sooooo good!!!!

  133. Robyn Ellerker on May 12, 2020 at 9:13 am

    Just wondering if I could use Cadbury drinking chocolate instead of cocoa powder as i can’t seem to get it at the moment?

    • Jane's Patisserie on May 12, 2020 at 12:54 pm

      Hiya – as mentioned on the blog post, I really don’t recommend doing that – it often just does not work as it’s not a similar product (in regards to baking!) sorry! x

  134. Ciara on May 10, 2020 at 3:05 pm

    I made these exactly to the recipe and for some reason my cookies stayed as balls they didn’t flatten hardly at all 🙁 I have zero luck with baking I don’t know what I’m doing so wrong

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

      As mentioned on the post sometimes they can need flattening a bit before baking, but for myself I don’t need to! It can be down to your oven being too hot, or different ingredients! However, as long as they taste good – it’s all good!

  135. Katie on May 10, 2020 at 7:47 am

    I have already made your other NYC cookies twice and going to give these a go today. One thing – mine don’t ‘crack’ on the top as well as yours. They tend to stay smoother. Any idea what I’m doing wrong?

    • Jane's Patisserie on May 10, 2020 at 9:17 am

      These can be a number of things even using different brands of ingredients, different oven and so on! Maybe flatten them slightly if you aren’t already as it may help!

  136. Arti on May 10, 2020 at 12:41 am

    If i make the drought the night before and refrigerate do I need to do anything differently?

    • Jane's Patisserie on May 10, 2020 at 9:16 am

      Yes, you can make the dough the night before and refrigerate – and no, nothing different.

    • Carol on June 6, 2020 at 2:59 pm

      5 stars
      Made these cookies the other night to share and everyone loved them!! Got calls from recipients that they are the new favourites, so thank you for sharing!! I used all chocolate chips (semisweet, milk and dark) and made small cookies, had perfect bakes but would like them to be a bit more moist. Mine were not as gooey as yours looked in the pictures. What would you recommend I adjust for ingredients please? Again, thank you so much for sharing all your recipes and inspiring us, xo

    • Jane's Patisserie on June 6, 2020 at 8:29 pm

      Hey! So if they aren’t as moist it just needs to be baked for slightly less time, or at a lower temp! x

  137. Joanna Hawkridge on May 9, 2020 at 7:34 pm

    5 stars
    Love these cookies and nice to know I have a few in the freezer for that moment when nothing else will do to hit the sweet tooth fix..

  138. Sarah Cowie on May 9, 2020 at 1:35 pm

    5 stars
    Oh these are just SO GOOD!!! I’ve just made them this morning and wow, best thing I’ve ever baked! Followed a few of your recipes lately and I’m loving them – thank you!!

  139. Kelly on May 9, 2020 at 1:19 pm

    5 stars
    Absolutely moorish! Easy to follow recipe, did it all by hand (no machines) and used only the light brown sugar. All the family enjoyed them!

  140. Jasmine Stolk on May 9, 2020 at 10:47 am

    5 stars
    I’ve made so many of your recipes and have never found a bad one! I knew I had to make these after making the normal chocolate chip version too. I know you’ve got other versions coming, I’m hoping one of them may involve peanut butter? If not do you think this recipe would lend itself to adding peanut butter?

    • Jane's Patisserie on May 9, 2020 at 12:31 pm

      I have a peanut one coming eventually! This one is best used with peanut butter chips, rather than actual peanut butter!

  141. Miss Maryam A Mohammed on May 9, 2020 at 3:43 am

    Hey do you need to freeze the mixture before putting in the oven? What is the purpose of this? Thankyou

    • Jane's Patisserie on May 9, 2020 at 8:45 am

      Yes you do. It’s very important to get the right texture, size and spread.

    • Jess on May 12, 2020 at 9:08 pm

      5 stars
      Love these! Made them twice with this exact recipe and then third time tonight with white chocolate and macadamia nuts but used Demerara sugar instead of normal light brown sugar and it really didn’t work out well!! Not very much flavour and took ages to cook, also didn’t flatten in bake and nearly burned. Would definitely recommend light brown sugar if anyone is wondering if you could substitute!

  142. Faith on May 8, 2020 at 11:51 pm

    Can muscovado brown sugar be used instead of the light brown sugar?

  143. Niki on May 8, 2020 at 9:22 pm

    5 stars
    Just made the NYC cookies and oh my Lord!! I really have no words to describe how good they are!! Thank you sooo much for this recipe!! They’re soft, rich and delicious!! Really easy and quick to make!! Best cookie recipe ever!! 😊

  144. Alice on May 8, 2020 at 12:57 pm

    4 stars
    These are insanely delicious. They were so easy to make and every part of the recipe had a purpose meaning the cookies were not a failure (I am not usually good at baking!). They definitely taste like a proper NYC cookie. The only reason I didn’t give these 5* is because I had half and that was more than enough. In the future I will make slightly smaller cookies. But they are very easy to break in half so I will enjoy eating/sharing the cookies!

    • Jane's Patisserie on May 8, 2020 at 2:06 pm

      Oh yay! They’re meant to be huge to be like NYC Cookies are, but you can always make them smaller to suit your own taste.

  145. Mairead Monaghan on May 7, 2020 at 6:13 pm

    5 stars
    These were outstanding, all gobbled up. Cant wait to make another batch 😍

  146. Lynsey on May 7, 2020 at 1:38 pm

    Do you think it would be okay to use dark cocoa powder? I made your other nyc vookies and they were perfect so dpnt like straying from your recipes but its all I have at the minute

    • Jane's Patisserie on May 7, 2020 at 2:08 pm

      The cocoa powder I use is 100% so very chocolatey and dark so I think it would work yes!!

  147. Gemma on May 7, 2020 at 1:32 pm

    Which would be better butter or stork ? Many thanks X

  148. Martina Landers on May 7, 2020 at 11:58 am

    So myself and my daughter made these last night (have made several of your cheesecakes which are always delicious). I cannot express enough how amazing these cookies are, if you do nothing else this weekend – go make a batch you will not regret it. I used only brown sugar as I only had white castor sugar and after Jane’s advice on only using granulated not castor, decided to stick with brown sugar and they were so yummy.

  149. Suganya on May 7, 2020 at 12:34 am

    I’ve read that callets are better for melting down chocolate but chocolate chips are better for baking in things where you want the chocolate to stay a bit more intact, have you found that?

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

      I find they are perfect for both, and everyone I know also uses them for both.

  150. Sophie Louise on May 6, 2020 at 8:07 pm

    5 stars
    I’ve been waiting for this recipe to come out & they certainly didn’t disappointment 😍 made a double batch & kept some in the freezer not that they’ll last that long! Honestly the BEST cookies I’ve ever tasted 😋 a chocoholics dream! such an easy recipe to follow x

  151. Vicky on May 6, 2020 at 4:53 pm

    5 stars
    Ahhh love this recipe!! U have the best recipes!! I just need an oat and raisin one now pretty please xxxx

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

      As mentioned, I’ve got other ones on the way..!! 😏

  152. Kirsty on May 6, 2020 at 2:45 pm

    Ah, I see it now! 😣

  153. Kirsty on May 6, 2020 at 1:16 pm

    So, I tried to comment on your onsta, but I think I got lost in a sea of excitement 😂😂 Sooo many comments!
    My problem is, I cant find flour anywhere. All I have at home is self raising. Can I use this and maybe adjust the baking powder? Or will it ruin them?
    Thanks x

    • Jane's Patisserie on May 6, 2020 at 2:09 pm

      There’s notes on this post about using self raising instead 🙂

  154. Lisa on May 6, 2020 at 11:46 am

    Hi Jane, I dont have any dark chocolate, is it okay to use 150g of white and milk?

    • Jane's Patisserie on May 6, 2020 at 11:54 am

      Yes for sure! I used all three to make it definitely triple chocolate is all 😍

  155. Helen on May 6, 2020 at 11:04 am

    Is the Stork that you use the block like butter or in the tub and soft.

    • Jane's Patisserie on May 6, 2020 at 11:45 am

      I use either actual unsalted butter, or stork in the tub!

  156. Stan grandfield on May 6, 2020 at 10:17 am

    5 stars
    Baked the NY cookies yesterday but tweaked it a bit by adding chopped up marzipan, ( chopped up to pea size ), oh boy they were delicious and came out the same as your pictures. I mixed the marzipan in with the chocolate chips. Must try the NY triple chocolate cookies now.

    • Jane's Patisserie on May 6, 2020 at 10:21 am

      Oooh yum! That’s what I love about these cookies – you can basically add what you want 😍

  157. Scott on May 6, 2020 at 10:06 am

    5 stars
    I’m going to try these today!!! Jane I really want to make a biscoff/lotus flavoured cookie, not a biscuit but a cookie, do you have any advice on what spices/quantities I should add to my regular cookie dough to get the taste I’m looking for?

    Or even better…maybe you could do it? 😅

    • Jane's Patisserie on May 6, 2020 at 10:16 am

      I hope you love them! I’ve done a biscoff stuffed cookie which is the best way in my opinion! Gooey core of biscoff!

  158. Lynn Negus on May 6, 2020 at 9:22 am

    I made these this weekend and as a New Yorker, who has lived in England for 14 years, your post had made me homesick but a fantastic fill in for these amazing NY cookies. Thank you for this. I have shared this recipe with friends as well and they loved making them too.

  159. Ellen Hickey on May 6, 2020 at 9:22 am

    I know that you already have a Nutella stuffed cookie recipe on your blog, but I was wondering if you could freeze balls of Nutella and place them in these cookies also? I love the idea of the New York style cookie with nutella.

    • Jane's Patisserie on May 6, 2020 at 9:53 am

      I personally would follow the Nutella cookies rather than using these, but you can give it a go for sure.

  160. Kia chand on May 6, 2020 at 9:09 am

    5 stars
    I made the Daim cheesecake and millionaires shortbread last weekend! They both tasted absolutely amazing !
    I watched the YouTube videos which I found really helpful!
    It’s so hard to pick a recipe for this weekend as there is so much choice !
    Everybody commented on amazing they both tasted too!

    • Jane's Patisserie on May 6, 2020 at 9:53 am

      Ah that’s amazing!! I’m so glad they were a hit!

  161. Jessica Townrow on May 6, 2020 at 8:41 am

    Can you use cocao powder instead of cocoa powder is there a difference?

    • Jane's Patisserie on May 6, 2020 at 10:01 am

      There is a difference between cacao and cocoa, but the one I use is classed as both (it’s 100% powder) so yes!

    • Claire on November 27, 2020 at 10:09 pm

      5 stars
      I have baked several of your recipes now and everyone has turned out great. This is definitely my favourite so far. The cookies had a little crunch on the outside, the inside was extremely soft and gooey. Amazing!!! Thank you 😊.

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