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Gooey White Chocolate Chip New York Style Red Velvet Cookies – Utter Cookie Heaven!
Oh hey yet another cookie recipe that you have ALL been asking for! I couldn’t resist. It was time for another cookie recipe. I mean, sorry if you don’t like cookies and all… but how can you not?! They’re the best.
These are, obviously, inspired by my NYC Chocolate Chip Cookies, and my Triple Chocolate NYC Cookies. These two recipes are SO GOOD and honestly, I’m astounded by how many of you already made them.
The thing is, since posting them, I am getting so many requests over and over for other versions – and by far one of the most popular requests was these. Red Velvet Cookies. I of course, was more than happy to oblige. Partly because I’d already made them!
These weren’t to be posted for a while – I do like to try and spread my recipes out a bit, have a bit of variation… but here we are. I like to give you what you want! These are gooey, they’re stuffed with white chocolate chips, and they have the wonderful Red Velvet flavour!
Red Velvet, if you weren’t sure, is a mix of chocolate and vanilla – and red. The red colour typically comes from the mix of red food colouring, vinegar and buttermilk. These are classic, and feature in my Red Velvet Cake and Red Velvet Cupcakes.
When it comes to cookies though, you can’t treat them quite the same way, otherwise it wouldn’t be a cookie! Or at least, it wouldn’t be New York style chunky delicious cookie that we all want and adore so much.
Honestly these basically are a marriage of my two other NYC Cookies, but then influence by my other red velvet recipes. It’s a giant happy delicious mush of recipes. That doesn’t sound good when I phrase it like that… but it really is AMAZING.
One of the MOST IMPORTANT THINGS EVER when it comes to red velvet… is using the correct food colouring. I will say this now, as I do on all my other Red Velvet recipes… supermarket food colourings suck. They just don’t work.
No matter how many times I say that, people still use them, and people still complain that things aren’t red. I can’t help you with that… my advice in these posts is there for a reason! I do realise that buying food colourings online can be faffy and more expensive, but there is a reason – they are SO MUCH BETTER.
My favourite red food colouring is this one. It’s the only one I use for red velvet recipes now! Honestly, I always make sure I have some in the cupboard. The reason it’s so good, is that you only need to use a small amount to get the recipe to work.
It costs more than others, but you use less – therefore it equals out. You can use others… such as this christmas red, or even this wilton version – but my favourite by that is this one. I find with the others you need to use at least double in the recipe, and sometimes they’re still not as good.
Because these are just cookies, the other ‘red velvet’ bits are simplified some what. You still have the cocoa powder, and the vanilla – to get the red velvet flavour, and you of course have the food colouring… but the buttermilk and vinegar is lacking. Luckily, because these are cookies, you don’t need it.
I use white chocolate chips because the colour makes me thing of cream cheese frosting, and I love the colour contrast – but you can use whatever type of chocolate you want. Milk, dark, flavoured and so on! You can also use a bar of chocolate that you chop up!
If you have any questions – let me know below! Happy Red Velvet Cookie baking! x
NYC Red Velvet Cookies!
Ingredients
- 125 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 75 g White Granulated Sugar
- 1 Large/Medium Egg
- 1 tsp Vanilla Extract/Bean paste
- 1 tsp Red Food Colouring
- 265 g Plain Flour
- 15 g Cocoa Powder
- 1 + 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Sea Salt
- 300 g White 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, vanilla and red food colouring and beat again.
- 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 white chocolate chips and beat till they're distributed well!
- Weigh your cookies out into eight cookie dough balls - they're about 115-120g each! If you don't want them as big, feel free to make them smaller.
- 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. If you've made half size, they'll take about 9 minutes to bake.
- Once baked, leave them to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! They make look a little raw when they come out - but trust me.
- 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 recommend using this red food colouring!
- Pre warning... liquid/supermarket colourings do NOT work.
- 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 can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture.
- If you want to use self raising flour instead, swap the flours straight out, and also leave out the baking powder. Still use the bicarbonate though!
ENJOY!
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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.
153 Comments
Carla Hurt
February 22, 2021 at 11:21 pmHi Jane!
Thank you so much for the recipe. This cookies are amazing.
I always remenbered th first time i visited Levain Bakery in New York, this cookies are like that one.
Kisses from Buenos Aires, Argentine.
PS: My english is a little bit rusty.
farzana faizal
February 18, 2021 at 9:57 amHi Jane! Thank you for this recipe, I always love your recipes. But for this one, my dough turned out to be too oily even though I used the right measuring. I put it in the freezer and baked it after but the end result was also oily. Do you have any idea why?
Thanks!
Jane's Patisserie
February 18, 2021 at 8:52 pmWhat type of butter did you use? its the only thing that could be oily really!
farzana faizal
February 20, 2021 at 12:17 pmI used Anchor Unsalted Butter.
Carrie
February 14, 2021 at 4:01 amHi Jane – I baked 4 cookies…they were delicious, but a little burned on the bottom, didn’t flatten much, and aren’t gooey. I accidentally froze them, and baked them 14 mins. I put the other 4 in the fridge, and will bake them when they defrost a bit. Based on responses from you that i’ve seen, maybe my oven is too hot? I converted temp to 400° F, my oven doesn’t usually run hot that I’ve noticed. Also, does using parchment paper effect anything? Thanks!
Jane's Patisserie
February 14, 2021 at 11:09 amYes you should use parchment paper – I always recommend lining the tray. But they sound over baked and like the oven is too hot so reduce both a bit and they should be fine. Not flattening often comes from too hot an oven too!
Chloe
February 14, 2021 at 12:39 amHi,
What difference to the cookie does adding self-raising flour or plain flour + baking powder make, as opposed to just plain flour? Just interested to learn these things, as I will be attempting these cookies tomorrow 😊
Thank you,
Chloe
Jane's Patisserie
February 14, 2021 at 11:10 amFor my NYC Cookies I prefer to use the plain flour and baking powder – but self raising flour on its own works in a very similar way. You can just use plain flour on its own!
Nathaniel
February 13, 2021 at 3:14 pmhi tried this out today,,, ingredients were measured in grams, divided the into 12 and baked them for 12 mins 200 C but they came out a bit dry… how many minutes did you cream your butter?
Jane's Patisserie
February 13, 2021 at 3:23 pmThe recipe makes 8 not 12, so you have made them too small and baked for too long. 12 cookies would need less baking time as they are smaller, so maybe 9 minutes?
Natasha
February 12, 2021 at 10:01 pmThese are amazing!! Whenever I make your NYC cookies they never spread as much? Is there a reason for this?
Jane's Patisserie
February 13, 2021 at 7:54 amThis can be over mixing the dough, rolling the cookie dough balls too tightly, or your oven being too hot! x
Stacey
February 12, 2021 at 8:59 pmI love your red velvet cookie recipe I just wondered if I wanted to do half red and half blue would I be able to use the food colour once is split the dough? Or would the colour have to be put in before the flour?
Jane's Patisserie
February 13, 2021 at 7:55 amIdeally it would be before the flour because otherwise you are likely to over mixing the dough or not get a god colour!
Caitlin
February 9, 2021 at 11:00 pmThese were appsaloutly amazing!! Tasted so good will definitely use this recipe again!
El
February 9, 2021 at 11:54 ami’ve heard many cookie recipes benefit from being chilled for 24-36 hours, would you recommend that for this recipe?? also to make a more red velvet-y flavour i was considering adding in a very tiny bit of lemon juice/vinegar for that acidic note, have you tried that and if so do you recommend? thanks!!
Jane's Patisserie
February 9, 2021 at 12:19 pmNo, its not necessary! The cookie dough can be in the fridge up to 48 hours, or frozen, but it doesn’t need longer than an hour! And you can definitely try adding a bit of lemon (I haven’t tried vinegar in the cookie before though!) x
Zoe
February 7, 2021 at 4:46 pmI was looking for a good cookie recipe & you delivered!
I used a good purple food colouring & they came out with the most amazing deep purple colour. Look incredable & taste perfect.
I have some in balls in the freezer ready to bake feesh for evening munchies.
No questions just a thank you for a lovelly cookie recipe, that will be kept forever.
Sophie Jarvis
February 3, 2021 at 3:13 pmwould this amount of ingredients work as a giant heart shaped cookie using a 22cm tin? I’m inspired by your recent giant valentine’s day cookie but would like to make a red velvet version. Thanks!
Jane's Patisserie
February 3, 2021 at 3:59 pmYes, this recipe works with the timings of the heart shaped cookie tin! x
Vanessa
February 1, 2021 at 2:15 pmHi, recipe looks fabulous. Can’t wait to try it this week. I want to make some to post to my son, hopefully will arrive to him the next day. But after reading whole post I’m not sure whether to bake them or send him the dough ready to bake? Any suggestions please?
Thanks
Jane's Patisserie
February 1, 2021 at 5:10 pmI wouldn’t send raw dough as it needs to be kept cold, so sending the baked cookies is better and he can just reheat them x
Emma
February 1, 2021 at 11:53 amAbsolutely love this recipe!! Definitely one of my favourites!
I was just wondering whether you think that shaping these into hearts before baking would work? I’m not sure whether they would loose their shape when baking. I was thinking of doing some bakes valentines themed 🙂
Jane's Patisserie
February 1, 2021 at 1:22 pmThey will most likely lose their shape as naturally cookie dough spreads xx
cupofme
January 29, 2021 at 8:49 amAll things considered the best treats I’ve ever constructed. I think I added excessively much milk yet hello, they were so acceptable.
Charlotte
January 28, 2021 at 4:40 pmHi Jane! I was wanting to make these cookies for valentines day and wanted to make a big cookie pie instead of individual cookies. I’m going to be using a 8 inch round cake tin. Will I need to double the mixture and will this affect cooking time? x
Jane's Patisserie
January 28, 2021 at 7:08 pmYou don’t need to double the recipe – you just need to follow the timings of my giant birthday cookie recipe x
Chantelle
January 27, 2021 at 7:55 pmHey!
Would I be able to use this recipe/ the other nyc recipe – put it all into a cake tin and make a big birthday/celebration cookie? I know you’ve posted a recipe for that but the measurements are different, so I was wondering if it would work with something like this.
Thank you! Xx
Jane's Patisserie
January 28, 2021 at 7:19 pmThe timings would be the same as the giant birthday cookie if you baked this into one tin (total weight of ingredients isn’t that far off at all!) Xx
Joanne
January 26, 2021 at 12:28 amHi !
Do you think I can substitute regular flour for Gluten free flour?
Jane's Patisserie
January 27, 2021 at 8:05 pmYes!!
Kat
January 24, 2021 at 11:16 pmThe mixture came out to be crumbly. I had to convert each ingredient into cups. I believe I had to much flour to the mixture is there anyway to tell me exactly how many cups of flour it would be? I baked a few anyway and they tasted good.
Jane's Patisserie
January 27, 2021 at 8:09 pmUnfortunately converting into cups will have been the issue – I never measure in cups as its really unreliable so I can’t help you sorry!
isaac
January 24, 2021 at 4:41 pmsorry I’m a little confused by these. why do you say that because these are cookies your don’t need the vinegar? aren’t these just chocolate cookies without it?
Jane's Patisserie
January 24, 2021 at 8:03 pmFor the cookies, red velvet is just a theme.. can’t really get classic ‘red velvet’ in a cookie as it’s a cookie not a cake. But for me, red velvet is a mix of vanilla and a bit of chocolate.
Sheneka spencer
January 22, 2021 at 12:43 pmI was wondering if I wanted the cookies to be less chewy/gooey what adjustments I need to make ?
Jane's Patisserie
January 22, 2021 at 8:49 pmJust bake for longer!
Genelle
January 22, 2021 at 1:07 amHi I was wondering my these cookies turned out so stiff when putting all the ingredients together? They also came out very hard & crumbly.
Jane's Patisserie
January 22, 2021 at 8:52 pmI’m not sure what you mean by stiff sorry – it sounds like they are just over baked!
Tara
January 17, 2021 at 6:47 amHi I was wondering if there is way I could stuff this with a cream cheese filling ?
Jane's Patisserie
January 17, 2021 at 11:43 amAs long as you can freeze balls of the cream cheese filling it works wonderfully!
Cristina
January 15, 2021 at 12:10 amI wanted to make mini bite size cookies for Valentine’s Day. I made them approximately 1.5″ and I used mini white chocolate chips. Amazingly cute! I baked them in 350F for 8 minutes. Left them on the baking sheet for 30 minutes to continue baking until cool. The consistency came out slightly crunchy on the outside and soft on the inside. The perfect cookie! I didn’t have access to any of the suggested food colour brands. I used Americolor, 120 Super Red and they came out the same colour as the cookies on the recipe images. This is a great recipe. Thank you so much for sharing it!
Shabia
January 14, 2021 at 10:03 pmHiya Jane! I’ve made your NYC red velvet cookies before and we loved them. I’m wanting to make one large red velvet cookie for valentines but I don’t want to end up with a crunchy edge and raw middle. Do you have any tips on converting your recipe into one large cookie? Thanks!
Jane's Patisserie
January 15, 2021 at 8:29 pmHave a look at my cookie bar recipes as that is already one giant cookie technically x
Stacie
January 14, 2021 at 7:14 pmHi Jane, just wondering if you could use this recipe for cookie bars or do you have an alternative for red velvet cookie bars?
Jane's Patisserie
January 15, 2021 at 8:29 pmYes you can – follow the baking guidance timings of a cookie bar recipe x
Megan
January 14, 2021 at 1:49 pmHi Jane! I love this recipe! I managed to get hold of the sugarflair extra red but I am a bit alarmed at the E numbers! Is there an alternative I could use for the red coloring? I don’t mind if they aren’t as red! Thanks!
Jane's Patisserie
January 14, 2021 at 2:49 pmDue to the amount used the e-numbers aren’t a problem in my opinion (food colouring has restrictions in the uk and this one is perfectly fine), so I wouldn’t know what to recommend instead if thats what you are worried about, sorry! x
Kirsty
January 8, 2021 at 3:23 pmThese were lovely. Everyone that had a delivery of them gave great feeback.
Shane
January 6, 2021 at 8:38 pmI’m not a baker by any means, these were the second thing I’ve ever baked solo and despite the mixer breaking down 90% of the way in, they turned out so good. I was afraid they weren’t done so I probably left them in too long and they didn’t really become gooey but they tasted so good. I used chopped up milky bar pieces for the white chocolate and you could really taste it.
I also used liquid food colouring as I missed the bit about not using it but it’s just a colour! I’ll try them again and cook them for less time. Amazing recipes on this site
Lonán Mooney
December 24, 2020 at 7:02 amI made this recipe a month ago and everyone agreed they were some of the best cookies they’d ever tasted! Different relatives asked for the recipe and it has been passed around multiple times for gifts, condolences and Christmas presents with everyone firmly agreeing that they are some of the best cookies ever! I look forward to all your NYC cookie posts! Could not recommend these enough!
Adrian
December 20, 2020 at 9:59 pmHi Jane,
I tested the recipe out with cheap food colouring just to see how they would taste. They are really good,
although a bit too sweet, so I will try reducing the sugar a little. I realise it may change the texture.
As expected they did not turn out red at all, but I did get hold of the recommended food colouring to bake these again. I was wondering if the 1 tsp of the Sugarflair Red Extra was correct per batch? – It sounds like an awful lot, the container it came in is quite small. I intend to make double the quantity.
Thanks.
Jane's Patisserie
December 21, 2020 at 10:15 amYes when measuring teaspoons it should be level so it really isn’t too much colouring at all!
Kei
November 29, 2020 at 11:15 pmSimply amazing! I used blue food colouring ab they come out perfectly. Deffo my go to recipe!
Ellie
November 29, 2020 at 9:00 pmAbsolutely delicious cookies!!! Can not wait to try some more flavours!! Thank you Jane.
Taylor
November 23, 2020 at 4:38 pmHi Jane,
If I wanted to make double the amount (so 16 cookies) could I just double the quantities of the ingredients and follow the instructions as normal OR would you recommend only making one batch at a time? Can I also do this for the NYC Gingerbread Cookies? I’m just wondering if I can save time or if it will affect the cookies. Thank you
Jane's Patisserie
November 23, 2020 at 8:39 pmYou can just double them! xx
Sue
November 11, 2020 at 9:30 pmSo tasty but they didn’t go red for some reason even though we added more than the recommended amount. Is there a certain type of food colouring to use?
Jane's Patisserie
November 12, 2020 at 8:34 amYes, read the post and the information about what colour to use!
Shelly
November 6, 2020 at 12:02 pmHey amazing recipe…just one question…what to substitute the egg with in this recipe…TiA 😊😀
Jane's Patisserie
November 6, 2020 at 3:05 pmHave a look at my vegan cookie recipe – I use milks. x
Vea Macatual
November 4, 2020 at 2:47 amCan you suggest another food coloring if sugarflair is not available
Jane's Patisserie
November 5, 2020 at 9:26 amWilton, colour splash or pro gel are good – but they might not be quite as bright as the red extra xx
Lucila
October 31, 2020 at 11:44 amHi Jane! I’m a huuuuge fan of your cookies recipes. I’d tried red velvet cookies yesterday and they spread so much in the oven, could it be that the oven wasn’t too hot? They were on the fridge as always but they spread into one giant cookie and stay more chewy than the nyc chips cookies. Of course I’ll try again some day but I don’t want to fail again! Thank you <3 love from Argentina!
Jane's Patisserie
October 31, 2020 at 1:16 pmIt may be the ingredients, but also that your oven wasn’t hot enough – the heat is to shock them into staying the shape so maybe try a hotter heat! x
freya
October 30, 2020 at 2:48 amhey jane
made this recipe and rather then spreading out the cookies just rose and then turned a bit cake-y. any tips? thank you x
Jane's Patisserie
October 30, 2020 at 9:28 amThe cookie dough may have been over worked slightly or the cookie dough balls rolled too tightly – try a bit less of both next time and even press them slightly and they should be fine! X
Emma
October 28, 2020 at 7:44 pmHi Jane, have made a few of your recipes and love them!
If I don’t have baking powder can I substitute for more bicarbonate of soda?
Thanks!
Jane's Patisserie
October 29, 2020 at 9:51 amToo much bicarbonate can risk the cookies tasting a bit odd, it would be best to swap to self raising flour and no baking powder x
Kate
October 27, 2020 at 3:04 pmCan’t explain how incredible these cookies are! I wasn’t convinced they were cooked at 14 minutes in the oven, but followed the instructions and left them to cool. OMG. You are a genius! The gooey center is amazing. Will be following all your red velvet recipes. Thank you!
Kalyani
October 27, 2020 at 5:57 amHi Jane,
I love ur recipes but, this one tasted a little salty probably because of the baking powder. So what do u think must have gone wrong?
Jane's Patisserie
October 27, 2020 at 8:38 amThe salty flavour can come from over measuring the salt, and the bicarbonate usually – you definitely don’t want to over measure on raising agents as it will unfortunately x
Daniela
October 4, 2020 at 2:00 pmVery very delicious !
Jen
October 4, 2020 at 1:20 pmCan I ask why won’t liquid food colourings works? What happens if you use them? Just out of curiosity!
Jane's Patisserie
October 4, 2020 at 2:50 pmThey are basically just awful and won’t ever work – anything from a supermarket just isn’t good enough. They won’t be red, can ruin the mixture, and sometimes taste weird because of the sheer volume you have to use x
Janelle
September 29, 2020 at 11:06 amI adore your recipes, Jane! This one did not disappoint. They turned out perfectly for me. Thank you so much! 😊🍪
Rebecca Anderson
September 28, 2020 at 1:55 pmHi Jane,
I tried your recipe last night but unfortunately my cookies have come out tasting quite floury. I weighed the ingredients out and cooked for 12 minutes on a 180 fan oven. Any thoughts/suggestions on why this might be or what I need to do to fix it? Excited to try again as so many good reviews above!
Jane's Patisserie
September 29, 2020 at 9:47 amIt could be that they are slightly over done (depends on your oven) so it dried them a bit. But also, it can depend on how you mixed it – it might not be mixed properly x
Kate
September 12, 2020 at 5:43 amDid you use melted butter or just softened?
Jane's Patisserie
September 12, 2020 at 10:49 amNeither really – if you use baking spread just use it straight from the fridge, and butter you can also (it just takes longer to mix) or let that be slightly more towards room temp.
Ciara
August 17, 2020 at 1:48 pmHi Jane. I just have a quick question. What is the reason for putting the cookie dough into fridge or freezer before baking? I have just made a batch and didnt put in fridge or freezer and i. Afraid at how they will turn out. Thanks
Jane's Patisserie
August 17, 2020 at 8:08 pmIt can effect the texture/spread without chilling x
Jackie
August 16, 2020 at 5:53 pmHi Jane! If I have Red Velvet flavoring, does that mean I can use that to swap the red food coloring + vanilla extract but I should still keep the cocoa powder?
Jane's Patisserie
August 17, 2020 at 8:17 pmI’m really not sure – I’ve never seen it before! x
Lucy
August 8, 2020 at 8:44 amHi Jane, i was wondering if you make the batch of cookies but want to cook them the next day to save time; is it best to keep them in the fridge or freezer overnight?
Jane's Patisserie
August 8, 2020 at 12:04 pmFridge is perfectly fine for about up to 48 hours, but freezer is also fine! xx
Jess
July 29, 2020 at 12:39 pmHi Can these be frozen after baking? Thanks
Jane's Patisserie
July 29, 2020 at 7:10 pmThey can!
Tanya Kettles
July 21, 2020 at 5:09 pmI’ve made these several times now and absolutely love them! So do my family and I get regular requests to make them! So glad I found this website!
Caroline
July 19, 2020 at 11:42 amHi Jane,
I adapted this recipe and your cookie dough bar recipe to try and make red velvet cookie dough bars. I switched 15g of flour for 15g of cocoa and added 1 tsp of red food colouring gel instead of vanilla. I used the dr oetker extra strong red.
Unfortunately they came out more of pinky/brown colour. Any suggestions on how I could improve the recipe to make them the same striking red as pictured? Thank you so much!
Jane's Patisserie
July 19, 2020 at 4:11 pmHiya! So as mentioned on the post, supermarket colours will not work. I’ve linked to the ones I recommend!
EK
July 18, 2020 at 2:10 pmThe dough was extremely hard to work. Should that be so??
Jane's Patisserie
July 18, 2020 at 4:33 pmI’m not sure what you mean by hard to work sorry? Have a look at my NYC Cookies video on YouTube as it’s very similar to this one.
Marie Turnbull-Davison
July 8, 2020 at 9:08 pmHi,
Can you make one giant cookie with this recipe?
Jane's Patisserie
July 9, 2020 at 6:06 pmHey! Yes you will want to lower the temp and bake for longer – about 20-25 minutes!
Aisha Kamran
July 8, 2020 at 6:27 amCan you post the recipe in cups please
Jane's Patisserie
July 8, 2020 at 6:29 pmI don’t measure in cups, sorry!
Dina
July 4, 2020 at 9:31 amHello Jane,
These cookies are my FAVOURITE.
I was just wondering if you’d recommend the Progel food colouring as an alternative to the sugarflair? I noticed you recommend it in your Aero rocky road but not sure if it would be good enough for these cookies. Thank you x
Jane's Patisserie
July 4, 2020 at 7:05 pmSo for the red, I really do recommend the red extra as its by far the best red out there – ProGel is still a very good brand and can work, but it might not be quiteeee as good or you might need a little more!
Vikki Jones
July 4, 2020 at 9:22 amThese were so tasty. I added some milk chocolate chips to ours as well. Best warm
And they go great with a spoonful of ice cream. Will be making these again!’
Creme Creationz
June 18, 2020 at 10:40 pmOMG these were amazinggggg..the smell of the kitchen when these were bakinng was soo nice. thanks for this delicious recipe!
Elise
June 18, 2020 at 1:08 pmHi there, sadly mine turned out puffy and didn’t flatten.
Could it be because of expired baking soda or cold butter? Thanks!
Jane's Patisserie
June 18, 2020 at 7:19 pmIt could be either – but some other NY Cookie recipes use cold butter. So I’m thinking the bicarb!
Katy Watson
June 13, 2020 at 9:00 amHi Jane,
I just can’t across your site looking for red velvet cookies. I must give these I try. Thank you! I was wondering if you had considered how to put cream cheese chips into them? I have seen it done by someone but not sure how. Maybe freeze them and fully cover them in the dough? Did you consider it? Thank you! Subscribing now 👍
Jane's Patisserie
June 13, 2020 at 9:02 amHey! I’ve personally never found cream cheese chips (I would love to though!) but I imagine that yes that’s exactly what you’d do! x
Rachel Evans
June 11, 2020 at 10:29 pmOmg! This is my fave recipe for cookies ever Thanks jane for this one. I made them yesterday and today because everyone loved them lol x
Zoe Seals
June 10, 2020 at 6:58 pmMade these today after making the NYC cookies, these are going to be a favourite in my recipe folder! 😊. I reduced the size to 80g as I find these are plenty bigger enough! Thanks for the link for the food colouring, well worth buying so you can get that truly ‘red’s colour!
Lucy Jacobs
June 9, 2020 at 10:32 amHi, could i reduce the sugar by half so theyre not as sweet?
Jane's Patisserie
June 9, 2020 at 1:53 pmI personally wouldn’t as it can affect the texture/bake – but that’s up to you!
Neola Palmer
June 7, 2020 at 4:59 amHi Jane,
Would the recipe still work if I used gluten free flour? I’ve made them with normal flour and they turned out great and was a hit with my colleagues. But my friend has asked if I can make them gluten free for her.
Thanks in advance
Jane's Patisserie
June 7, 2020 at 9:51 amHey!! I haven’t made them gluten free myself, but quite a few of my readers have made my NYC Cookies (all three flavours) gluten free with a simple switch and have said it worked well! x
Danielle
June 6, 2020 at 5:11 pmMade these today! So so good! I think these are my favourites of the NYC style cookies so far (have tried them all!). Thanks Jane!
Elena Harker
June 5, 2020 at 10:02 amBrilliant and very well tasting! How you think of all these is amazing. Just I wouldn’t split them in to 8, I did 13 and they were still very big
Jane's Patisserie
June 5, 2020 at 10:32 amAhh thank you! Yes they’re large as NYC Cookies are typically huge so I followed that to make them classic – but you can easily make them smaller, or even half size and bake for less time! x
Sandy
June 5, 2020 at 9:45 amAbsolutely amazing tasting cookies. Handed these out to friends and they were a huge hit. Thanks for the lovely recipe
Jane's Patisserie
June 5, 2020 at 10:34 amSO so glad you loved them!
Shem Dumael
July 21, 2020 at 5:00 amCan we use dutched cocoa here?
Jane's Patisserie
July 21, 2020 at 2:06 pmYou can, but as the colour/taste can vary slightly you must use the correct food colouring. Otherwise, it should be fine!
George
June 3, 2020 at 10:00 pmPretty nice Jane but I thought I was making brick mortar for a mo’!
Cheryl
May 31, 2020 at 2:28 pmMade these as a treat for my other half who is off back to work after lockdown. They are awesome. I invested in the red food colouring.
charis
May 29, 2020 at 8:34 amhi, may i know why my cookie doesn’t spread 🙁 followed the instructions but unfortunately they didn’t spread when baking!
Jane's Patisserie
May 29, 2020 at 2:02 pmHey – if you’re in a different country to me (UK) ingredients reaaaallllyy can vary which is the most common cause of cookies not spreading! The best thing to do would be to squish them slightly before baking next time if you struggle with it!
Lalisa
June 17, 2020 at 3:06 pmHi Jane 🙂
Hope you’re well! Curious as to what chocolate chips you think work best from the UK? I’ve tried the dr oetker ones but they don’t melt as I’d like them to. Desperate to try the Hershey’s ones!
Jane's Patisserie
June 17, 2020 at 6:51 pmThe ones I use are linked on the post! x
Jack G
May 28, 2020 at 9:31 pmMade these today with no problem! Had to chop up the chocolate as no choc chips anywhere but worked just as well! (Everyone must be baking your cakes! 😂)
Absolutely delicious, thanks!!
Suzie
June 14, 2020 at 2:04 amNot only do they taste great but they look fantastic! My family were all so impressed as I left parcels of them to their doorsteps. I heated mine slightly on day two in the microwave as you said to, and added a side of vanilla icecream… AMAZING! I’m going to attempt the Custard Cream Cupcakes as requested by my kids! 🤩
Christina Taplin
May 28, 2020 at 4:11 pmMade these a few days ago and they are amazing x😍
Jane's Patisserie
May 28, 2020 at 6:59 pmYay!! x
jo
May 27, 2020 at 1:59 pmcan i use dark packed brown sugar rather than light brown sugar?
Jane's Patisserie
May 27, 2020 at 6:23 pmI’m not sure on the ‘packed’ bit, but dark brown sugar can be used – however, it may make the overall colour a bit darker and therefore not quite as red!
Chloe
May 27, 2020 at 12:43 pmI just made these at the weekend and they were amazing!!! My family and friends loved them too! Deffo the best cookies I’ve ever made, thank you!!x
Jane's Patisserie
May 27, 2020 at 6:29 pmAhhh yay! So so happy they were a hit! x
Chloe
May 26, 2020 at 6:02 pmAre the calories stated within the nutritional facts box per cookie? Not that it will stop me eating the entire batch, but my boyfriend calorie counts.
Jane's Patisserie
May 26, 2020 at 9:09 pmYes – but they are estimations as it can vary greatly depending on brands of ingredients and so on!
Ellen
May 26, 2020 at 11:37 amIf I can’t get hold of barc of soda can I just just baking powder?
Jane's Patisserie
May 26, 2020 at 4:18 pmHey! Unfortunately they are not a straight swap = they react to different ingredients and do work in different ways! For example, in some recipes, you need 3x the amount when using baking powder in place of bicarbonate (but that’s a whole lot of baking powder for one cookie recipe!). I’d use maybe 1.5tsp extra – but the end result still may be different!
Colleen Reader
May 26, 2020 at 9:37 amJane these look awesome. Funnily enough I have some white chocolate chips in my baking ingredients box at home, so I will definitely be making these cookies this week 🙂
Jane's Patisserie
May 26, 2020 at 11:02 amAhh thank you! I really hope you love them!! x
Tanya Nowell
May 26, 2020 at 2:20 amHey lovely, your royal pain in the ass again.
How would I be able to make these into edible cookie dough please?
Thanks lovely xxx
Jane's Patisserie
May 26, 2020 at 4:19 pmHey! So I wouldn’t personally turn this into edible cookie dough – the flour, eggs, food colouring, raising agents etc would all not be very nice raw! I am working on an edible cookie dough though which will be on my blog soon, which would work better!
Brianna
May 24, 2020 at 3:39 pmWould you recommend doing the cornflour swap for 25g of flour like you did in the original NYC cookies recipe?
Jane's Patisserie
May 24, 2020 at 5:48 pmHey! You certainly can do! For these as they have the cocoa powder I didn’t bother, but you definitely can if you enjoyed the texture change! x
Lizzie
May 24, 2020 at 12:48 amCan’t wait to try this! Do you think (like your Nutella cookies recipe) I could freeze some white chocolate spread to go inside the cookies? Would it take longer to bake at all? Thanks! X
Jane's Patisserie
May 24, 2020 at 1:31 pmHey! Yess definitely – It shouldn’t take longer to bake though! x
Susan Baker
May 23, 2020 at 9:18 pmMy fave cookies so far, I only used 200g choc but omg they sooo scrummy!
Carolyn Henderson
May 23, 2020 at 3:18 pmIs this Dutch processed or natural cocoa? They look lively. Can’t wait to try this recipe for my cookie monsters at home!
Jane's Patisserie
May 23, 2020 at 4:53 pmI just use regular cocoa powder – but as it’s a small amount (And if you use the correct type of colouring) then either is fine! x
Katie
May 23, 2020 at 11:19 amHi Jane, just a quick question. If I’m making the cookies smaller, do you recommend any changes in cooking time? Don’t want to risk burning them. Thanks
Jane's Patisserie
May 23, 2020 at 12:40 pmHey! Yes as mentioned you can bake them for less time – about 9 minutes! X
Megan
May 23, 2020 at 9:22 amCan you use caster sugar instead of the light brown sugar because I can’t seem to get it anywhere?
Jane's Patisserie
May 23, 2020 at 9:42 amAs mentioned on the post I recommend using all granulated if you can’t access light brown!
Nicole keith
May 23, 2020 at 9:22 amHi Jane. Can I please ask what red food colouring you use? I have searched for ages for a good one but have never been successful. Thanks
Jane's Patisserie
May 23, 2020 at 9:42 amIt’s linked on the post!