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Giant chunky Bakewell NYC Cookies stuffed with almond flakes, white chocolate chips and glacé cherries! 

Let’s be honest now… It wasn’t going to be long until I did another NYC Cookie recipe… I just can’t help it! I am obsessed and I love them so so much! Also, they seem to be your guys favourites at the moment too so it would be rude not to! 

I have had endless requests for different flavours of cookies and I cannot blame you. You can basically create most flavours from the ones that are already on my blog, but I love to offer inspiration… such as with these Bakewell NYC Cookies. 

The marriage of a vanilla and almond cookie dough, stuffed with white chocolate chips, toasted flaked almonds, and chopped glacé cherries is just SO GOOD. It may sound odd, but if you like the Bakewell theme you will love these! 

I wanted to stick to a ‘plain’ base for the cookie dough as I thought it would work much better compared to a chocolate based cookie dough, and I am so glad I did. You can see from the photos how good they look with the cookie dough lightly golden from the baking process! 

For the flavour of the dough, I used the same base as my NYC Chocolate Chip Cookies because I just would never change it, but with the addition of almond extract. I still used the vanilla extract as I love it as well though! The flavourings are optional however.

I used my favourite white chocolate chips in this recipe as they are so easy to use. You can just chuck them and go! They are larger than supermarket bought chocolate chips which I love, but so much easier than chopping up a bar of chocolate. You can use anything like that though – its just easier for me as I bulk buy!

I decided to get the Bakewell flavour through using some toasted flaked almonds and some glacé cherries. I went for toasted flaked almond as I am utterly obsessed with them and have them in my cupboard all the time!

You can easily toast your own flaked almonds by adding them to a dry fry pan, and heating on a medium heat whilst stirring until they start to brown! At first it will take ages, but then they will suddenly colour up to a lovely golden colour! You can also just use chopped almonds if you want! 

I used glacé cherries compared to real cherries as I didn’t want too much extra added moisture… but I wanted some thing cherry like. I did also use cherries over a different fruit as again I didn’t want added moisture! They also made the cookies look really pretty.

As always with my NYC Cookies I make 8 large and giant cookies out of the batch.. as that is the entire point of the cookies. They are designed to be massive and chunky and much more than a regular cookie! You can make smaller ones as mentioned in the notes of the recipe.

I used the cornflour in these cookies because it makes them SO MUCH BETTER. It is worth buying cornflour for your baking because I use it in nearly all of my cookie recipes and it creates the best texture ever. Softer, better and epic. If you want to leave it out though you can use 25g more flour.

You can use self raising flour in place of the plain flour and baking powder, but you do need to use the bicarbonate of soda still. I also recommend using a mixture of the light brown soft sugar and white granulated sugar for best results! You can use all of one, or all of the other… but please stick to them if you can! 

Also, 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! Enjoy! 

Bakewell NYC Cookies!

Giant chunky Bakewell NYC Cookies stuffed with almond flakes, white chocolate chips and glacé cherries!
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Bakewell, 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 Extract (optional)
  • 1 tsp Almond Extract
  • 275 g Plain Flour
  • 1 tbsp Cornflour
  • 1 + 1/2 tsp Baking Powder
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Sea Salt
  • 150 g White Chocolate Chips
  • 50 g Flaked Almonds (I use toasted)
  • 100 g Glacé Cherries (chopped)

Instructions

  • Add the unsalted butter and sugars to a bowl and beat until creamy.
  • Add in the egg, and beat again. Add the vanilla and almond extracts and mix in as well.
  • Add in the plain flour, cornflour, baking powder, bicarbonate of soda, and salt and beat until a cookie dough is formed!
  • Add in the chocolate chips, flaked almonds, and chopped glacé cherries and beat until they are distributed well!
  • Weigh your cookies out into eight cookie dough balls - they're about 120g each!
  • Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so!
  • Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven runs hot, go for 160C-170c.
  • Take your cookies out of the freezer/fridge and put onto a lined baking tray. I put four cookies per tray!
  • Bake the cookies in the oven for 12-14 minutes - 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! 
  • Once baked, these will last for 4-5+ days!
  • You can use chocolate bars chopped up instead of chocolate chips, just make sure the chunks aren't too big!
  • I used flaked almonds but you can use chopped almonds as well.
  • I use this white chocolate in my baking!
  • 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.

40 Comments

  1. Melinda Gordon on September 6, 2021 at 6:34 pm

    Is there a substitute for the corn flour? I hate to buy it just for a tablespoon. 🙁

    • Court on September 27, 2021 at 3:53 pm

      She says you can use 25g extra of plain flour, but you’ll get more tender results using cornflour! Plus it’s always a good thing to have in the house!



  2. Livvy on August 21, 2021 at 10:42 am

    They are amazing 🤤
    Do you know roughly how many calories is in one of these?
    I made them last night and they are delicious, made smaller cookies (about 20) from the same amount of mixture.

  3. Rebekah on August 14, 2021 at 1:52 pm

    5 stars
    Omg these are absolutely amazing! Flavour, texture and so simple to make. I will defo be doing them again , they’ve been demolished !!!

    • Jane's Patisserie on August 16, 2021 at 12:42 pm

      Awh thank you so much! Hahah I don’t blame you they get demolished in my household too!x



  4. Catherine on July 18, 2021 at 11:27 am

    Could you use dried sour cherries in these?

  5. Damon Roberts on May 30, 2021 at 8:05 am

    5 stars
    I’ve made these 4 times now and still can’t get over how good they taste! 🤤

  6. Tesni williams on May 29, 2021 at 8:29 am

    5 stars
    Best cookies I’ve ever made they were delicious. Normally when I make cookies they just go flat like pancakes, but these were perfect

  7. Hayzel Brathwaite on May 28, 2021 at 10:58 am

    5 stars
    I am so glad that I tried this recipe. It’s an easy bake and absolutely delicious. Everybody loves them. It’s a keeper.

  8. Gillian Pidler on May 10, 2021 at 6:03 pm

    5 stars
    I made a double batch of these last week so I could send some some over to my kids. They went down really well there but hubby, who doesn’t have a sweet tooth has just come in the living room, scooped up the tin & left the room hugging it close! Definitely a winner of a recipe & am hoping it’s in the book! These will be made often & I’ll have to make some for my neighbours. Absolutely delicious.

  9. Gillian Pidler on May 10, 2021 at 6:02 pm

    4 stars
    I made a double batch of these last week so I could send some some over to my kids. They went down really well there but hubby, who doesn’t have a sweet tooth has just come in the living room, scooped up the tin & left the room hugging it close! Definitely a winner of a recipe & am hoping it’s in the book! These will be made often & I’ll have to make some for my neighbours. Delicious.

    • Gillian Pidler on May 10, 2021 at 6:05 pm

      5 stars
      For some reason it took off a star & these are definitely a 5 star!



  10. Jo on May 10, 2021 at 11:51 am

    4 stars
    I have made these twice now. The first time was “to the letter” as Superintendent Hastings would say but I needed more almondy-ness (of course it’s a word!). So for my second bake, I only put 100g of chocolate and put in 50g of grated marzipan. I also made them half the size and they were amazing. I think I’ll add more cherries next time……

    Will definitely make them again

    • Lorraine on May 19, 2021 at 6:00 pm

      5 stars
      Jo, i also thought they needed more almondy flavour, I’ve made these a couple of times, I’ve even made gluten free versions, but i absolutely love your idea of adding marzipan, less white choc in, and drizzling them with white choc, thats my bake for this week sorted, i make and freeze in advance, happy days,

      Love these



  11. Laura on May 8, 2021 at 3:32 pm

    5 stars
    Am I doing something wrong? This is my second cookie recipe of yours I’ve made and the cookie dough is all sticky 😩 I just couldn’t roll it in my hands in the end as it just stuck to them. They still taste amazing 😍 the only thing I different on this one was leave out the almonds as I’m not a fan but apart from that I followed what you put!

    • Jane's Patisserie on May 15, 2021 at 9:42 am

      Hiya! The almonds can sometimes soak up some liquid so it might be better to add in some more flour and see if that helps reduce the stickiness if that makes sense?x



  12. Monica on May 7, 2021 at 1:48 pm

    5 stars
    These are amazing 😋 I made these the day you posted the recipe. I’ve never seen cookies go so fast 😂 these are now my favourite. Not good for my diet but we all need a treat every now and then 😁 I recommend your recipes to everyone

  13. Sophie on May 7, 2021 at 10:50 am

    5 stars
    I made these the other day for my partner because be loves bakewells. Oh my goodness, they were amazing, my partner took them to work and I had to make another batch because everyone wanted to try them !

  14. Nic | Nic's Adventures & Bakes on May 7, 2021 at 10:14 am

    5 stars
    Thanks for sharing these cookies look lovely 🙂

  15. Nic Smith on May 6, 2021 at 8:19 pm

    5 stars
    II’ve made these twice already, I absolutely love bakewell so the 2nd time I dropped the chocolate and increased the almonds and cherries and doubled the almond extract and dropped the vanilla. I used an ice cream scoop so made 12 so they were a medium size. Fab recipe perfectly squidgy in the middle and a crunch on the outside and done so well that it’s easy to adapt.

    • Sophie on May 7, 2021 at 10:52 am

      How did they turn out when you modified them? My partner absolutely loves bakewells, did it give it more of a bakewell-y taste? X



  16. Zoe Comerford on May 5, 2021 at 12:50 pm

    5 stars
    Another amazing recipe which has made absolutely faultless cookies! They taste amazing if I do say so myself 😄

  17. Ameila Strantan on May 4, 2021 at 1:04 am

    Hi Jane,

    Thank you for this recipe. I am wondering if perhaps I substitute the glacé cherries for jam if that would work.

    • Jane's Patisserie on May 5, 2021 at 7:44 pm

      It won’t unfortunately – it would add too much moisture!



    • Charlotte on July 10, 2021 at 11:39 am

      I have actually made these cookies with jam and Cherries and they were fab! The consistency was just perfect! I added 50g of jam and it seemed to work. I’m no chef or anything but they seemed to work 😬 These are honestly the best cookies I have ever tried and will be making these many more times!!



  18. Corrie on May 2, 2021 at 10:11 pm

    Hi… please remind me… what is the difference in baking powder and bicarbonate of soda? Why do we need to use both?

    • Jane's Patisserie on May 5, 2021 at 7:48 pm

      They are two different types of raising agents that react to different ingredients, and also have different strengths. x



  19. Carol Chapman on May 2, 2021 at 12:31 pm

    I made these yesterday OMG amazing all my family loved them thankyou for the recipe x

  20. Jane Evans on May 2, 2021 at 8:41 am

    Hi Jane!

    Could I substitute flaked almonds with ground almonds? Same quantity?

    Thanks!

    Jane

    • Jane's Patisserie on May 5, 2021 at 7:50 pm

      Personally I wouldn’t as that would mix into the dough too much x



  21. Rachael Garnett on May 2, 2021 at 12:39 am

    OMG! These sound amazing and I will bake today for the family, however, I’m following the Keto diet. Do you think they would work if I substitute with almond flour and the sugars?

    • Jane's Patisserie on May 5, 2021 at 7:50 pm

      I have no idea – changing the dough will change the cookies too much x



  22. Bijal Patel on May 1, 2021 at 10:54 pm

    Can’t wait to try this but can I swap the glacé cherries out for say raspberries/Rasberry jam? I’m not a fan of glacé cherries!

    • Jane's Patisserie on May 5, 2021 at 7:50 pm

      No you can’t for these x



    • Alaina Maricic on May 7, 2021 at 8:07 pm

      I made my own pimped up version of these last year. I stuffed jam in the middle ( like Jane’s other stuffed cookies) it wasn’t easy to stuff but baked well from frozen!



  23. AJ on May 1, 2021 at 8:10 pm

    If I wanted to still have the bakewell taste but not use flaked or chopped almonds could I double the extract instead of using vanilla?

  24. Abigail Brown on May 1, 2021 at 8:13 am

    Hi, I love the sound of this recipe! I can’t find almost Extract in any of the shops near me, would ground Almonds work? If so how much would you recommend?

    Love your work!

    • Abigail Brown on May 1, 2021 at 8:14 am

      That was supposed to say Almond extract 😳



    • Jane's Patisserie on May 1, 2021 at 4:43 pm

      You don’t want to mess with the basic dough so just leave out the extract and use the flaked almonds as advised x



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