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Mini Egg NYC Cookies!

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Thick, chunky and delicious New York style Mini Egg NYC Cookies stuffed with chocolate chunks and mini eggs!

Okay yes… I caved. I always try and wait until at least after pancake day to start posting too many Easter goodies, but I would say January is my earliest! I just can’t resist it. I do however always say, if something is available to buy in shops (mini eggs in January) then why can’t I use them! 

This year has already had a tough start for many people all around the world, and I just think all the normal rules are out of the window right now! I have had so many requests for this recipe already, and so many of you are using baking as a method of coping so I think it’s allowed! 

As a side note, I am so glad that my recipes are bringing some form of joy to people right now – even if it’s just a fun afternoon with your kids, or something a bit tasty and a bit different then I am happy my blog has helped!

Anyway… MINI EGG NYC COOKIES!! This recipe was always going to happen.. how could it not?! 2020 brought the year of NYC Cookies to my blog, and they are still baked over and over.

My NYC Chocolate Chip Cookies are the best ever, and I have a good few other flavours now such as my Red Velvet NYC Cookies and my Gingerbread NYC Cookies most recently at Christmas time.  

I will start by saying that you can use basically any solid easter chocolate you want in these. smartie eggs, galaxy eggs, terry’s chocolate orange eggs or anything chocolatey! I wanted to use Cadbury’s mini eggs however as they are iconic. 

I found it was best to use most of the mini eggs chopped up (I use a pestle and mortar to halve them, but the side of a large knife works well as it can get a little dangerous!) but a few whole eggs works well too!

I also added in a few chunks of chopped Cadbury’s chocolate. I chop the pieces to chocolate chip size as I find little best dotted throughout nicer than just large chunks, but that’s up to you on what you prefer! 

Dare I say you find these too chocolatey… this probably isn’t the blog for you… but I wouldn’t get too carried away with much more! Also, just like my other NYC Cookies, you can take out 25g of flour and use 1tbsp of cornflour for a lovely texture! 

I feel like I have to say again here… these are NEW YORK STYLE COOKIES. This means they are giant, huge, chunky, and a lot for one person to eat. SO please don’t moan they are too big! You can easily make them smaller. However, I do have my mini egg cookie recipe you could just use for regular sized cookies. 

Mini Egg NYC Cookies!

Thick, chunky and delicious New York style Mini Egg NYC Cookies stuffed with chocolate chunks and mini eggs!
4.97 from 29 votes
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: chocolate chip, Easter, Mini Eggs
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 Soft Sugar
  • 75 g White Granulated Sugar
  • 1 Large/Medium Egg
  • 1 tsp Vanilla (optional!)
  • 300 g Plain Flour
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 100 g Dairy milk (chopped finely) (or chocolate chips)
  • 200 g Mini Eggs (chopped)
  • 50 g Mini Eggs (whole)

Instructions

  • Add the unsalted butter, light brown soft sugar and white granulated sugar to a bowl and beat until creamy.
  • Add in the egg, and beat again. If using vanilla, add it in now.
  • Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed.
  • Add in the chopped dairy milk and chopped mini eggs and mix in until they are distributed well in the cookie dough.
  • Weigh the cookies out into eight cookie dough balls - they're about 115g each.
  • Once they're rolled into balls, add the whole mini eggs into the cookie dough balls and put the 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 the cookies out of the freezer/fridge and put onto lined baking trays. 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!
  • Once baked, these will last for 4-5+ days!
  • You can freeze the raw cookie dough for up to three months. If you are baking straight from frozen after some time, add 1-2 minutes to the baking time!
  • You can use any chocolate you fancy, not necessarily dairy milk or mini eggs!
  • If you prefer your cookies flatter, you can squish them down slightly before baking but I don't do this personally!
  • If you want a lovely texture - you can add in 1 level tbsp of cornflour, and take out 25g of the flour!
  • If you can't access one of the sugars, use all of the other one - i.e. all granulated, or all light brown sugar. Using other sugars can change the texture. 
  • If you want to make smaller cookies (60g) - they take about 9 minutes to bake! 

ENJOY!

Find my other 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!

111 Comments

  • Holly
    February 27, 2021 at 4:37 pm

    5 stars
    Hey, just thought I’d post to so everyone could taste this amazing alternative too… I swapped the dairy milk out for chopped terrys chocolate orange and the Cadbury’s mini eggs for white and milk terrys chocolate orange mini eggs and they were absolutely unreal! ❤️❤️

    Reply
  • Ellie
    February 27, 2021 at 4:07 pm

    Hey, do you have any recipes for cookies or biscuits that would last much longer? Like 2 weeks or more if possible?

    Reply
    • Jane's Patisserie
      February 28, 2021 at 11:34 am

      You would need to look at a shortbread style cookie x

  • Sunny
    February 26, 2021 at 6:09 am

    Hi, I was wondering if the butter cold (as in typical NYC cookies) or at room temperature? Thank you!

    Reply
    • Jane's Patisserie
      February 26, 2021 at 3:32 pm

      So not in these – baking spread can be used fridge cold, but block butter can be slightly more towards room temp for easier mixing!

  • Bernadette Cheatley
    February 24, 2021 at 8:39 am

    You are the queen of baking. I love all your recipes. I’m always looking for more recipes. These cookies are the best ever. I make the all the time for my grandchildren and friends and they all love them. Thank you 😊

    Reply
    • Bernadette Cheatley
      February 24, 2021 at 8:43 am

      5 stars
      5 stars for amazing!!!!

  • Andrew Cavanagh
    February 22, 2021 at 3:32 pm

    5 stars
    I loved this recipe last time. Never made cookies in my life until then and they went down so well. Today I’m attempting again but mixed out the mini eggs for M&Ms and opted to replace the 25g of flour for cornflour after reading that in the notes. They’re chilling out before baking atm and looking forward to seeing how they turn out (and eating them of course). Thank you for the easy to follow recipe!

    Reply
  • Gemma
    February 21, 2021 at 2:17 pm

    5 stars
    These are amazing have gone down a treat. Love the fact you can freeze them and bake when you want them

    Reply
  • Lmcgrath
    February 20, 2021 at 5:00 pm

    Could you make 4 or 6 of these with less of the ingredients and a small egg ?

    Reply
    • Jane's Patisserie
      February 21, 2021 at 9:02 am

      Yes you can – but you can also just make the normal batch and freeze the raw dough for a later date!

  • Toni
    February 18, 2021 at 12:22 pm

    5 stars
    Made these yesterday and they are incredible! I probably cooked them for a minute or two too long but they have gone down a storm. Will definitely be baking some of the other NYC cookies too

    Reply
  • Danni Allchin
    February 18, 2021 at 11:42 am

    5 stars
    The best cookie recipe! I used slightly less Mini Eggs (160g in total) and made the smaller size cookies and they were incredible. Slowly working my way through your amazing recipes!

    Reply
  • Nicole Brand
    February 16, 2021 at 8:07 pm

    5 stars
    OMG these were the best cookie I have ever had. That includes anything that I have bought before.
    I made a batch for our little valentines meal for my partner and me. Served with some salted caramel ice cream and I couldn’t have asked for a better cookie. Soft and chewy on the inside with still slightly Milton chocolate inside. 5 stars is not enough for these delicious cookies.

    Reply
  • Helena
    February 16, 2021 at 5:42 pm

    Hey! I love making your cookies and I really want to make coconut/bounty cookies, I’ve made a few different flavours of the cookies you make and really like how they turn out…. Would I just swop the mini eggs for chopped up bounty bars? If I added desiccated coconut to the cookie mix how much would you suggest and would I use less flour? Thanks ☺️ xx

    Reply
  • Rachel McKenna
    February 12, 2021 at 7:53 am

    I made these a few weeks ago and they were absolutely delicious! Going to try again since recently going gluten free! Would this recipe work just purely changing the flour out for gluten free and maybe adding xanthum gum? xxx

    Reply
    • Jane's Patisserie
      February 12, 2021 at 8:16 am

      Yes! Whilst I haven’t made them gluten free myself, lots of my readers have made my NYC Cookies gluten free and said it worked!

  • Nicola
    February 11, 2021 at 9:13 pm

    Hi! I was just wondering if you have any tips on making your choc chip NYC cookies but converting them the peanut butter cookies by adding peanut butter in the mix.

    Would you just add a certain amount on top of the mix or take away some butter (or another ingredient) and add so much peanut butter?

    I know you’ve not made them on your blog so it tested them, I was just wondering if you have any tips please? As we move all the other flavours. Thankyou so much! X

    Reply
  • Millie
    February 9, 2021 at 9:19 pm

    These are so tasty!

    Although I was wondering is there a way I can make them thicker? Mine always go quite flat and wide instead of thicker!

    Thanks
    Millie

    Reply
    • Jane's Patisserie
      February 10, 2021 at 7:36 pm

      That might mean you need to turn your oven up higher – the higher heat is designed to shock them into a NYC style shape, but also may chill the cookies for a little longer!

  • Christie
    February 8, 2021 at 9:43 pm

    Hi, have you tried making these gluten free yet!?
    Would I sub the plain flour for GF plain flour and add a bit of xantham gum? 🤞🏼

    Reply
    • Jane's Patisserie
      February 9, 2021 at 9:03 am

      I haven’t personally but quite a few readers have made some of my NYC Cookies gluten free and said it works well!

  • Rebecca Tee
    February 6, 2021 at 3:44 pm

    5 stars
    Baked these on a cold wet and miserable Saturday afternoon and they were the perfect weekend treat! So easy to make and we absolutely divine!

    Reply
  • Bev
    February 5, 2021 at 4:10 pm

    5 stars
    Another amazing recipe! I have just made these and wow! I think they may be my new favourite! 😋 thank you!

    Reply
    • Gemma
      February 21, 2021 at 5:44 am

      5 stars
      I’m a massive fan of your mini egg cookie bars but these are on a whole new level! Absolutely delicious!!

  • Jasmine
    February 5, 2021 at 12:29 pm

    Hi Jane,
    Could I use this recipe to make one big cookie? I’ve seen your giant heart recipe but like the look of the texture etc of these ones?
    Thanks 🙂

    Reply
    • Jane's Patisserie
      February 6, 2021 at 4:52 pm

      Have a look at my mini egg cookie bars – its a very very similar recipe but once made giant the texture will be different anyway x

  • Anna Sweeney
    February 5, 2021 at 8:52 am

    5 stars
    Thank you for this recipe! When I was rolling the dough for these cookies I was sure I’d messed up, since it did not look like my usual cookie dough. However when they came out the oven I was so surprised at how good they looked! I’m not a competent baker but found this recipe easy and delicious.

    Reply
  • Elyse
    February 4, 2021 at 6:17 pm

    Heyyy! Can you use table salt rather than sea salt – if so how much? Thanks!

    Reply
  • annonymous
    February 4, 2021 at 1:37 pm

    HELLO, could i take out some of the mini eggs and add rolos ? i fancy a bit of caramel in there to!

    Reply
    • Jane's Patisserie
      February 4, 2021 at 6:26 pm

      You can, but the Rolos will need freezing first and may explode in the oven a bit x

  • Charlotte Ball
    February 4, 2021 at 12:09 pm

    Do you have the calories for each of these? X

    Reply
    • Rosie
      February 14, 2021 at 4:07 pm

      I have roughly worked it out and it’s about 490 cals per cookie!

  • H
    February 3, 2021 at 2:48 pm

    5 stars
    Hi Jane,
    How can I make these eggless what would replace the egg and how much would I need of that ingredient!
    Thank you

    Reply
    • Jane's Patisserie
      February 4, 2021 at 6:36 pm

      Any usual egg replacement works such as 1tbsp flaxseed with 3tbsp water, 1/2 a mashed banana, or you can have a look at my vegan cookie recipe as I use milk in that!

  • Nic | Nic's Adventures & Bakes
    February 3, 2021 at 9:57 am

    5 stars
    Thanks for sharing, these cookies look lovely perfect for easter 🙂

    Reply
  • Draco
    February 2, 2021 at 11:47 am

    5 stars
    I don’t know if this means much to you but you really do have a wide audience. I’m a 16 year old boy who’s never baked anything before, but your stuff looked amazing I had to give it a go. Cheers x

    Reply
  • Carly
    February 1, 2021 at 2:10 pm

    I’ve forgotten to pick up sea salt does it matter if I don’t use this? Can’t wait to make these well deserved treat after home schooling 🥰

    Reply
  • Bethany
    January 31, 2021 at 11:22 pm

    Hi Jane!
    Can’t wait to try this recipe
    Could I use self raising flour and miss out the baking powder?
    Thank you! X

    Reply
  • Tiff
    January 31, 2021 at 4:16 pm

    5 stars
    Amazing 😍😍😍

    Mine don’t look as good as there’s no bits of mini egg sticking out, they are more like smooth domes, would that be because I’ve rolled the cookie dough balls to smooth? If that makes sense 🙈
    Love your website, and your insta, I’m kinda obsessed 👀

    Reply
    • Jane's Patisserie
      February 1, 2021 at 10:06 am

      Yes so sometimes you can definitely over roll the balls of dough and then it will struggle a little!! And thank you haha!

  • Navneeta
    January 31, 2021 at 3:24 pm

    Hi Jane I’ve got stork at home… I’ve seen in the comment above saying you wouldn’t use oil as replacement.. however in your ingredients says u can use stork… And I’ve read stork ingredients and its primarily made out of oil.. will it effect the bake?

    Reply
    • Jane's Patisserie
      February 1, 2021 at 10:08 am

      But oil is a liquid, and stork is a solid which you don’t melt for the recipe. You need to use a butter/spread, not oil!

  • Holly
    January 31, 2021 at 11:30 am

    5 stars
    Hey! Just thought I’d let you know I swapped the dairy milk out for the dairy milk with mini eggs and it was absolutely amazing!! Lush recipe!! Thank you ❤️

    Reply
    • Gemma
      February 21, 2021 at 5:46 am

      I did the same as had some already, sooo good!

  • Steph
    January 30, 2021 at 4:59 pm

    5 stars
    Yayyy! Turned out amazing again another fab recipe that was a hit In our house thanks 😊

    Reply
  • Donna
    January 30, 2021 at 3:10 pm

    My daughter loved making these and plans to make more of your recipes, she 12 years old and type 1 diabetic so would be really helpful for her to have the nutritional information especially the carbohydrates x

    Reply
  • Chanelle Pattinson
    January 30, 2021 at 2:53 pm

    5 stars
    Hey,

    I can’t get hold of soft brown sugar, what could I use as an alternative?

    X

    Reply
    • Jane's Patisserie
      January 30, 2021 at 7:35 pm

      The other best substitute is dark brown soft sugar – but otherwise just granulated does work (The colour of the cookies is lighter) x

  • Sian
    January 30, 2021 at 2:46 pm

    If I was going to make these stuffed with Nutella, do I freeze the Nutella first, then stuff the dough with the frozen Nutella and freeze again for 30 mins before baking? Thanks x

    Reply
    • Jane's Patisserie
      January 30, 2021 at 7:36 pm

      Yes! The cookies still need freezing x

  • Faye
    January 29, 2021 at 7:28 pm

    Hi, if these are better when freshly cooked could I make the dough and leave it in the fridge until ready to bake and eat? If so how many days would you leave it in the fridge for? Or it is better to bake all and microwave? I live alone and don’t need to bake all 8 at once.

    Reply
    • Jane's Patisserie
      January 29, 2021 at 8:49 pm

      The raw dough can be kept for 48 hours in the fridge, but as mentioned on the notes you can freeze the dough and bake when you want instead! x

  • Sydney
    January 29, 2021 at 5:36 pm

    5 stars
    Amazing!!! Did not last long in our house, one of the best cookies I’ve made and eaten!

    Reply
  • Jade
    January 29, 2021 at 11:30 am

    Hi, have you removed the nutritional information box from all of your recipes or am I being blind? I’ve checked on a couple now and can’t see it anymore and know I’ve definitely used it for the original NYC cookies before! Xx

    Reply
  • A
    January 29, 2021 at 12:10 am

    I made the cookie dough using this recipe but it came out really dry – do you think 300g of flour might be too much?

    Reply
    • Jane's Patisserie
      January 29, 2021 at 11:51 am

      How did you mix it? The recipe is correct as it is x

    • Katie
      February 4, 2021 at 11:37 am

      Weirdly I had this same issue and it turns out I had forgotten to add the granulated sugar! I did a second batch with the right ingredients and it turned out perfectly. Might not be your issue, but worth checking!

  • Nadine Thompson
    January 28, 2021 at 10:15 pm

    Hi Jane, just made these cookies, was so excited, followed the recipe exactly except i used 1/2tsp of table salt instead of sea salt, when i bit into them they are really salty not sweet, would not using the correct salt really make all the difference?

    Reply
    • Jane's Patisserie
      January 29, 2021 at 11:51 am

      Table salt is a lot stronger which is why I recommend sea salt – you would need to use less for table salt x

  • Kelly
    January 27, 2021 at 5:25 pm

    These look amazing! Unfortunately, we have a severe egg allergy sufferer in our family – can you recommend the best egg substitute for your cookie recipes? Ps. Can’t have flax / linseed either! 🤞

    Reply
    • Jane's Patisserie
      January 27, 2021 at 7:47 pm

      You could try mashed banana, applesauce or any other other usual replacements!

  • Aisha
    January 27, 2021 at 3:01 pm

    Hiya, can I double or triple the recipe or does this change the texture or consistency of the cookies?
    P.S I’ve tried them exactly as the recipe says with a little twist and they’re great!!
    😊😊

    Reply
    • Jane's Patisserie
      January 27, 2021 at 7:48 pm

      You can make larger quantities as long as your mixer can take it!

  • annonymous
    January 27, 2021 at 12:27 pm

    5 stars
    Hello, Step 1 – do need to wait for it to go light and sugar is dissolved or how is the batter meant to look please?

    Many thanks.

    Reply
    • Jane's Patisserie
      January 27, 2021 at 7:50 pm

      Watch my YouTube video on my normal NYC Cookies – and no you don’t dissolve it.

  • C
    January 26, 2021 at 8:10 pm

    5 stars
    These were amazing!

    If you see this could you please tell me if I could use oil in the recipe as an alternative to butter? Or oil and butter?

    Thank you!

    Reply
  • Julia
    January 26, 2021 at 8:09 pm

    5 stars
    OMG these are amazing! So mine were a tad under even after cooling, but totally my fault I def didn’t have the oven high enough. They are so big and so sweet but SO good!! I have a very sweet tooth and one definitely curbs the craving!

    Reply
  • Beth
    January 26, 2021 at 7:14 pm

    5 stars
    Gorgeous! My boyfriend and I ate them all in two days and he’s already had me baking more (the day after!). Thank you ☺️

    Reply
  • Beth
    January 26, 2021 at 6:43 pm

    5 stars
    Died and went to heaven but had to come back because i had some of these babies in the freezer didn’t want no one to have them . They were delicious Jane you’ve done it again guess I’ll start my diet once these are finished 😂😂 a request Jane can you do a pistachio, rose and white chocolate nyc cookie please I know it’s something different but I’ve seen a pic and fell in love .

    Reply
  • Aimee Holland
    January 25, 2021 at 1:10 pm

    Can I make these without the bicarbonate of soda? Got everything but that 🙁

    Reply
    • Jane's Patisserie
      January 28, 2021 at 7:36 pm

      Did you give it a go? Ideally it would be used for best results but otherwise more baking powder can be used x

    • Aimee Holland
      January 31, 2021 at 4:21 pm

      Yeah tried it without , with the same amount of baking powder. Still tasted good but added some to my shopping list for next time. Gorgeous recipe though even without x

  • Emily
    January 25, 2021 at 12:57 pm

    5 stars
    I must say, I find your recipes simply the BEST! I recommend you to everyone!! And the people picking at you for the way you describe certain things, ARE YOU JOKING!! Your posting perfect recipes, free of charge, the world gone to ruin and people are being pedantic about how you’re describe your OWN RECIPES! Unbelievable!

    Keep being LOVELY and perfect! HUGE fan!! XX

    Reply
  • Sami
    January 25, 2021 at 7:54 am

    Would these work with the new Mini Eggs chocolate bar? I managed to get my hands on some in Tesco last week and have been looking for something to bake with them in! Love your recipes so much 😊

    Reply
  • Hannah
    January 24, 2021 at 7:10 pm

    Mine come out looking g raw even if I cook for full amount of time, how can I stop this I dont want to overcook!

    Reply
    • Jane's Patisserie
      January 24, 2021 at 8:00 pm

      Please see step 10 of the method – they will continue to bake whilst cooling. Immediately out of the oven, they will look quite raw still, but once cooled, they are fine.

  • Sarah
    January 24, 2021 at 7:01 pm

    Hi,

    Love your recipes!

    I didn’t flatten my cookies as I thought they would while baking. They have gone down a little but are still a little scone-like. Any tips?

    Thanks!

    Reply
    • Jane's Patisserie
      January 24, 2021 at 8:01 pm

      That may mean the cookie dough was too tightly rolled into a ball, or over mixed slightly, but just squish them next time!

  • Rachel
    January 24, 2021 at 11:35 am

    Do you have to use sea salt or can you use table salt?

    Reply
    • Jane's Patisserie
      January 24, 2021 at 8:04 pm

      Generally I avoid table salt as it’s stronger and can have an over powering flavour – but it can be done. Just use a pinch of 1/4 tsp x

  • Eva
    January 23, 2021 at 8:00 pm

    Hello Jane, I hope you are doing well!
    I really need to ask what you mean by a ‘lovely’ texture (using cornflour/starch)?

    I already asked you in another post but your answer is vague, and always kind of is when someone asks you that.
    I don’t mean this comment to be mean (quite^^) or anything but I feel that give you have sooooo many fans and you are so talented, I bet you can come up with something to describe ‘lovely’ so we can decide if using cornflour or not (yes it is important xD)

    Is it fudgy? chewy? crunchy? soft?

    I hope it’s fudgy and can’t wait to try these.

    Thanks a lot Jane!

    Reply
    • Jane's Patisserie
      January 24, 2021 at 8:10 pm

      It’s just a different texture that is LOVELY. People get really funny about using cornflour for some reason, so it’s listed. as an option that is all. The only way to learn what it means is to give it a go.

    • Eva
      January 24, 2021 at 8:19 pm

      Okay…
      I already know that you find it LOVELY, however lovely is not something to describe the texture of a cookie, it can mean various things for everyone.
      I can’t give a go to every recipe I’d like to make (I don’t want to throw anything away nor I want to stuff myself with something that I don’t like because I don’t want to throw it away…) and what other people think about cornflour is not the issue here 😉 but thanks for answering I guess!

    • Jane's Patisserie
      January 24, 2021 at 8:44 pm

      It’s how I describe it though.. on my blog! It just changes the texture is all as I have said on many blog posts, it’s different.. it’s epic, it’s worth using! It’s LOVELY.

    • Kirsty
      January 25, 2021 at 10:26 am

      I made them at the weekend with cornflour. And I can see what Jane means. Unless you try it you don’t know but I have to say you won’t be disappointed with them and I can’t see them being thrown away! They still taste just as lovely.

  • Juliet
    January 23, 2021 at 7:17 pm

    5 stars
    Just made these! Easy to follow recipe and amazing cookies!!

    Reply
  • Georgia Barber
    January 23, 2021 at 6:30 pm

    if i wanted to add cocoa powder, how much do i use in substitution to the flour?

    Reply
    • Jane's Patisserie
      January 24, 2021 at 8:45 pm

      You would use 250g flour, and 35g cocoa powder! xx

  • Lauren
    January 23, 2021 at 4:41 pm

    Do you know if the recipe works by making the ingredients gluten free?

    Reply
    • Jane's Patisserie
      January 23, 2021 at 5:42 pm

      I believe it will, yes! I’d recommend using the cornflour as well mentioned in the notes x

    • Nicola H
      January 27, 2021 at 12:51 pm

      Would it be gluten free self raising or plain flour?
      Thank you!x

    • Marissa
      January 28, 2021 at 5:53 pm

      4 stars
      I made them gluten free today using doves farm plain flour they taste amazing. I used 275g plain flour and 25g corn flour and then added in the bicarbonate and baking powder as stated. Only think I noticed was that the dough was more like “batter” than dough and couldn’t roll so I added a little more flour then it was more like a sticky dough!! Xx

    • Immy
      February 4, 2021 at 5:11 pm

      I made them Gluten Free yesterday and did the same as Marissa (didn’t add the extra flour at the end) but I added about 1/2 teaspoon Xanthum Gum. Gluten Free dough will always be batter like, but I was still able to make them into balls, just had more cookie dough on my hands, which was very tasty afterwards! Hope they turn out well for you

  • Helen
    January 23, 2021 at 4:14 pm

    Does anyone know how to get nice cracks in the top of the cookies? Mine always stay round on top, look more like a scone than cookie

    Reply
    • Jane's Patisserie
      January 23, 2021 at 5:44 pm

      How do you mix it? And did you definitely chill the cookies?

    • Claire
      February 8, 2021 at 7:22 pm

      Bang the pan a little and you will get cracks in it like you do in the soft bakery cookies

  • Sue
    January 23, 2021 at 12:33 pm

    They look really good. Are you still putting your recipe’s on YouTube nit seen any new ones fir a while we like to bake along with you it’s very helpful
    Thanks Jane

    Reply
  • Kat
    January 23, 2021 at 12:24 pm

    Do you have the calorie information for these? I noticed the calorie info has been removed some recipes. Just so I know how many I can enjoy😊

    Reply
  • Aysha
    January 23, 2021 at 10:44 am

    Quick question – is there any chance the egg shell will burn in the oven ? (Like how sometimes white chocolate burns)
    And p.s. lovinn all your recipes, thank you, has kept me sane during lockdown ❤️

    Reply
    • Jane's Patisserie
      January 23, 2021 at 5:53 pm

      If your oven runs too hot, then yes! But mine don’t x

  • Marina
    January 23, 2021 at 10:02 am

    5 stars
    I made a cookie like this a few weeks ago using the nyc cookie base and placed mini eggs and white chocolate in .One word Heavenly 🥰

    Reply
  • Chloe
    January 23, 2021 at 9:45 am

    5 stars
    Oh no, I literally made the nyc chocolate chip cookies last night (5 still in the freezer hehe) but now I want to make theses one 🤤

    Reply
  • Barbara
    January 23, 2021 at 9:00 am

    Ah these look amazing!! Live all your NY cookie recipes 😋

    Reply

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