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Triple Chocolate NYC Cookies!

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Giant Gooey Triple Chocolate NYC Cookies based on the famous Cookies from New York City!! 

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?!

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. 

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. 

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!

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!

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!! 
4.97 from 52 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 8 Cookies
Author: Jane's Patisserie

Ingredients

  • 125 g Unsalted Butter/Stork
  • 100 g Light Brown Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla (optional!)
  • 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)

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 the vanilla, add it in now!
  • Add in the plain flour, cocoa powder, 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 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!

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!
  • 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!
Nutrition Facts
Triple Chocolate NYC Cookies!
Amount Per Serving
Calories 518 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 16g100%
Cholesterol 39mg13%
Sodium 255mg11%
Potassium 326mg9%
Carbohydrates 71g24%
Fiber 3g13%
Sugar 41g46%
Protein 7g14%
Vitamin A 418IU8%
Calcium 142mg14%
Iron 3mg17%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

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

About Author

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

149 Comments

  • Betsy
    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!

    Reply
  • Charlotte Scott
    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!

    Reply
  • Shona
    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?

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

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

  • Rebecca
    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?

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

      Vanilla makes it sweeter and gives the hint of vanilla!

  • Aashna
    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.

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

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

  • Amber Arnold
    September 28, 2020 at 12:23 pm

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

    Reply
  • Josie
    September 21, 2020 at 8:37 pm

    Should my butter be room temperature?

    Reply
    • Jane's Patisserie
      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!

  • Nas
    September 13, 2020 at 8:52 pm

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

    Reply
    • Jane's Patisserie
      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!

  • Le’Shaye
    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?

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

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

  • JULS
    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?

    Reply
  • U
    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?

    Reply
    • Jane's Patisserie
      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

  • Amy
    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!

    Reply
    • Jane's Patisserie
      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

  • Jess
    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? ☺️

    Reply
    • Jane's Patisserie
      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

  • Rose
    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!

    Reply
  • Mike
    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!

    Reply
  • Kate
    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 😆

    Reply
    • Jane's Patisserie
      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!

  • Sarah Gilfillan
    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 🙌

    Reply
  • Julie
    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🤩🍪

    Reply
  • Julie
    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

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

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

    • Rose
      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
      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!

  • Chloe
    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.

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

      The texture can often be different when substituting ingredients unfortunately!

  • Judles
    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

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

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

  • Megan
    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

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

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

  • Rekha
    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?

    Reply
    • Jane's Patisserie
      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!

  • Laura
    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?

    Reply
    • Jane's Patisserie
      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

  • Paul
    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!

    Reply
  • Leah George
    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?

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

      Hey! I would add in maybe 1tsp! x

    • MP
      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 🙂

  • Maria Lim
    June 12, 2020 at 12:10 pm

    Hi,
    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!

    Reply
    • Jane's Patisserie
      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!

  • Mel
    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

    Reply
  • Carlie
    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!

    Reply
  • Judles
    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 🙄

    Reply
    • Jane's Patisserie
      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
      June 11, 2020 at 2:07 am

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

  • Rachel Wooding
    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.

    Reply
  • Chanelle
    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!

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

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

  • Hazel
    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.

    Reply
  • Karen
    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?

    Reply
    • Jane's Patisserie
      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!)

  • Susan Baker
    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.

    Reply
  • Elise
    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!!

    Reply
    • Jane's Patisserie
      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
      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!

  • SC
    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!

    Reply
    • Jane's Patisserie
      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!

  • Amelia
    May 28, 2020 at 8:45 pm

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

    Reply
  • Judles
    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

    Reply
    • Jane's Patisserie
      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

  • Judles
    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?

    Reply
    • Jane's Patisserie
      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
      May 29, 2020 at 3:30 am

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

  • Nicky
    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 !

    Reply
    • Jane's Patisserie
      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!

  • Stacey
    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

    Reply
    • Jane's Patisserie
      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

  • Cristian Pena Suarez
    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!

    Reply
    • Jane's Patisserie
      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!

  • AstroTalk
    May 23, 2020 at 11:46 am

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

    Reply
  • Amy
    May 22, 2020 at 5:51 pm

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

    Reply
    • Amy
      May 22, 2020 at 5:54 pm

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

  • Katie
    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!

    Reply
  • Andrea
    May 20, 2020 at 6:32 pm

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

    Reply
    • Jane's Patisserie
      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!

  • India
    May 19, 2020 at 8:59 am

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

    Reply
  • Vanessa
    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 💕

    Reply
    • Jane's Patisserie
      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

  • Alisha
    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!

    Reply
  • Amanda
    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

    Reply
  • Sophie Tasker
    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!!!!

    Reply
  • Robyn Ellerker
    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?

    Reply
    • Jane's Patisserie
      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

  • Ciara
    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

    Reply
    • Jane's Patisserie
      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!

  • Katie
    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?

    Reply
    • Jane's Patisserie
      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!

  • Arti
    May 10, 2020 at 12:41 am

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

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

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

    • Carol
      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
      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

  • Joanna Hawkridge
    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..

    Reply
  • Sarah Cowie
    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!!

    Reply
  • Kelly
    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!

    Reply
  • Jasmine Stolk
    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?

    Reply
    • Jane's Patisserie
      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!

  • Miss Maryam A Mohammed
    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

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

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

    • Jess
      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!

  • Faith
    May 8, 2020 at 11:51 pm

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

    Reply
  • Niki
    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!! 😊

    Reply
  • Alice
    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!

    Reply
    • Jane's Patisserie
      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.

  • Mairead Monaghan
    May 7, 2020 at 6:13 pm

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

    Reply
  • Lynsey
    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

    Reply
    • Jane's Patisserie
      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!!

  • Gemma
    May 7, 2020 at 1:32 pm

    Which would be better butter or stork ? Many thanks X

    Reply
  • Martina Landers
    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.

    Reply
  • Suganya
    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?

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

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

  • Sophie Louise
    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

    Reply
  • Vicky
    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

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

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

  • Kirsty
    May 6, 2020 at 2:45 pm

    Ah, I see it now! 😣

    Reply
  • Kirsty
    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

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

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

  • Lisa
    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?

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

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

  • Helen
    May 6, 2020 at 11:04 am

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

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

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

  • Stan grandfield
    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.

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

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

  • Scott
    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? 😅

    Reply
    • Jane's Patisserie
      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!

  • Lynn Negus
    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.

    Reply
  • Ellen Hickey
    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.

    Reply
    • Jane's Patisserie
      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.

  • Kia chand
    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!

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

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

  • Jessica Townrow
    May 6, 2020 at 8:41 am

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

    Reply
    • Jane's Patisserie
      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!

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