I made these today and they're divine! I couldn't get rye flour so I used plain instead and they came out great anyway. I used half light soft brown sugar and half dark brown sugar to give it that extra richness. I also added 2 pieces of Dairy Milk Caramel to each scoop of batter and encase it with some more batter before giving it a sprinkle of salt, BEST decision ever! If you make these (and you should) I'd suggest spacing them out a lot on the tray, and be prepared to get a bit messy, chilling the batter a lot before scooping definitely helps. I got 12 very large cookies out of this, using about 2 ice cream scoops worth of batter for each cookie. It's probably possible to get about 16-18 smaller cookies. Thanks a lot Jemma, fantastic recipe! :D
I made these recently and I can confirm that they are the best chocolate cookies I've ever had. My hair stylist said they put her into a chocolate coma! My suggestions would be to do the final mixing with a spatula just to be sure not to knock out all that lovely air you beat in, leave it in the fridge for a good long while so they don't spread too much, and grease up your hands nice and well with butter before squashing them down, otherwise they'll stick! I just used silicone-covered recycled parchment paper and they came right off, but don't try to make these without something on the cookie sheet, they WILL stick. But ohh man, they are the absolute best chocolate cookies in the world.
I agree. These cookies are divine! I didn't have rye flour so I used a gluten free flour. They were soft and chewy. Absolutely perfect!!! Thank you for this amazing recipe.
I made these today with a few alteration and they turned out great! I didn’t have rye flour, a mixer (mostly because I’ve managed to loose the whisk attachment) or weighing scales so I measured out ingredients using a tablespoon measure (look up online for number of table spoons in 100g for each ingredient). Anyway, I used more flour than instructed also switching the rye+baking powder combo for self-raising flour which led to nice soft kinda cakey cookies. I also used the cheapest baking chocolate at Tesco which was 30-40% coco solids so to make up for this I used more chocolate and less sugar so it was more chocolaty and less sweet (the chocolate had a very high sugar content) also I added some extra coco powder to the flour to compensate for the milk chocolate. The eggs and sugar took a long time to whisk by hand but well worth the effort! I definitely recommend ditching the Salt and putting In chocolate chunks if you do skimp on the ingredients as I did. Also definitely put it in the fridge to firm up for the perfect batter ball allowing it to bake down to a nicely puffed up coffee mug size. I found it made about 30 but I ended up using over 5 bars of chocolate at 150g each -definitely worth it!
I seriously question the intelligence of anyone who can 👎🏼 any of your videos... Really, who could thumbs down a yummy brownie cookie recipe?!? You rock in my book, Jemma and I love your recipes!! 😘
I followed this recipe and it was a blast! I did not have rye flour so just used all purpose flour, added some whole chocolate and peanuts chips .. they look, taste and smell amazing ... I baked half the quantity and put the rest in the freezer .. Thanks Jemma, Love from Saudi Arabia 🇸🇦
I just baked this for the Valentine's Day. It's super delicious!! I can't wait until tomorrow when everyone try this yummy cookies! Thank you for sharing this awesome recipe!!
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS: 1/2 cup rye flour 1 tsp baking powder 1/4 tsp salt 1 1/2 cup + 2 tbsp dark chocolate (70% cocoa) 3 tbsp chopped unsalted butter 4 large eggs (farm fresh or free range are best!) 1 cup + 2 tbsp light, soft brown sugar sea salt for sprinkling! bake at 355 F for 8-10 minutes any other recipes i should convert?
Timmy G Scales are useful, and i agree it is more precise, but some people like to make recipes right away and also like easy measurements they can find in their kitchen. I agree with you that scales are better in some ways, but i do have good reason for typing these conversions. Plus, measuring cups + spoons are more widely available then scales in grams. Please be more considerate when typing your comments!
Hello Sweet Jemma, I have made these incredible cookies. I have been on a cookie binge with your amazing videos. During COVID 19 I learned how to bake the most incredible treats thanks to your channel. Thank you from America! We love you!
Hi guys, so I attempted this recipe and it's super yummy! However my first try was not so good coz the cookie turned into pancake and pretty much turned runny in the oven. To fix this problem: 1. I lowered the baking temperature (this depends on your oven... I tried 160C and 120C and 120C works for me) and increased the baking time (15mins or more depending on the temperature you choose). 2. I also lined the baking pan with two baking paper/reusable baking paper. Note: If you've chilled your batter for more that 24 hours, it's ok just let it out and when it is scoopable (like ice cream consistency) put it straight into the oven... no dilly dally. Hope this helps! Happy baking!
Try to put it in the oven while it's still cold, or even let it cool in the fridge again after shaping the cookies. baking when cold prevent most of the spreading problem. good luck
one thing i hate about baking is that the more you transfer ur product into one bowl to another, the more likely ur gonna waste it, like im gonna scrape the hell out of it to get much more product from where i put it into, like for example on that bowl she used last, im going to get every tiny bit of dough on that and not stop hahaha
Just in the process of making these....difficult to judge when they’re done as they’re very soft after 9 mins....hope they’re cooked as they look and smell lovely!
This recipe is so good. I too couldn’t get rye flour so used all purpose flour. I added espresso powder and more cacao powder to make it even richer chocolate flavor. I think I am going to keep making these cookies with bit less sugar next time. 🙃
It's crime jemma !! I made it now so delicious, so soft , and the salt it another story waaaaaaaaaw 😋 , i love it .. full in love .. i made it with all purpose flour because we don't have ray flour in my city,, but it's work ❤️ , thank you for the recipe , you are my favourite and best cook evaaaar 😘
Marie I bet what you could do is when placing the batter on a cookie tray to tuck a caramel square in the batter so when it bakes the caramel melts and oozes out just like you said!
Marie i think you can scoop 2 small scoops of this dough and put a piece of "rolo" in the middle and bake them. i think it will be amazing with that sprinkle of salt on the top.
Omg this is so good, the Malton salt on top totally bring it to the next level. I just made it following your exact instruction. It is superb!Thank you Jenna for all the lovely recipes and guidance, I enjoyed every one if your videos! Have made this and your Oreo cookies recipes and they both rock!
This are so good and really with rye flour 70/ cocoa solids chocolate and 50 g of butter they are kinda healthy! But they are so good this will be my second time making them!!!! 😘
I just about cried when I saw this recipe it covers all my prego cravings that I have right now! For sure going to add a pretzel bottom to these! (don't judge hehe)
I made this and it turns out great 😊 but one question, whether the batter can be frozen. So I can mix the batter, freeze it and bake it whenever I want.
Hi Jemma ! Very nice video, thanks for sharing ! Is it possible to put rice flour instead of rye flour ? Do you think the taste will be similar ? thanks
Hi Jemma. Good to c u back every Thursdays. Sally was good too. What should I use self raising flour or plain APFlour. Instead of rye. Pls suggest. Wanna bake these soon. 😍😍
I discovered these over the past three months and have made them twice. Is it just me, or are these are HUUUUUUUUGE pain in the arse to get out of the scoop? On both occasions, mine most definitely *have not* come out of the scopp with the ease they seem to for Jemma. Takes me forever and a lot of cajoling. I've tried 60 minutes in the fridge and two hours in the fridge; doesn't seem to matter. They're like glue on my scoop. Don't get me wrong, they taste ABSOLUTELY AMAZING, and are decadent fudgey goodness in a convenient cookie, but they're a damn PAIN to scoop!!! What am I doing wrong?!
I really love your cupcakes and your shops! I wish I could go there someday! ^^ And it would be better if you have your own website and all the recipes are there too. So we can download or print it easily~
Hi! Loved the recipe! Is it possible to make the batter but leave it in the fridge until the next day instead of just an hour? And then bake them then. Have people coming round tomorrow and would make it so much easier x
I’ve just made these… and oh my god I accidentally under baked them I think, but it was a beautiful mistake haha they’re goooey chocolatey and chewy … highly recommend anyone to make these and a very simple recipe too!! Thank you Jemma 😍😍😍🍫🍪
How big did you make them? It is hard to tell in the video. The scoop looks pretty big, how many does the recipe make? Thanks for any information you can give.
Thanks for the recipe Jemma. What's the differences between the cookies and regular brownies? Is it the flour or the fact that you bake the dough cold? Or is it completely the same recipe just not with the tin?
For the white sugar/brown sugar, if you use white sugar, you may need a tiny tiny bit of molasses in with it, because that is what they take out of brown to make white! :) I'm sorry if they don't have molasses where you live either, but that's all I know about the subject.😁
The brown sugar is what adds the cookie flavour so it's very important. It makes them more chewy because of how dense the brown sugar is. I hope this helps 😊
Hey jemma. Always enjoying watching ur videos. Just curious if u have any plans to give us the recipes in cups instead of grams? Thanks always for introducing us lots of fun stuff to make.
Awww... I got two double yolk eggs so I didn't add any more; however, my mixture broke my electric whisk because it had firmed up so much :( Probably the lack of egg white. It's chilling now! Hoping for the best. Also, I did add a splash of vanilla extract. Jemma usually adds it whenever she can- why not this time?
Hi jemma! May i know what kind of chocolate are you using? Because i used chocolate compound to melt and it wouldnt rise when i bake it. Hope you’ll reply this 😩
In case if you hadn't yet but will you make black and white cupcakes next? It's like the original cookies that had white icing on the left and chocolate icing on the right only it's a cupcake instead!
Can we use all purpose flour for this because rye flour is not available where I am. I really love this recipe though and your personality makes it fun to watch!
Can you please also suggest egg substitutes? Like I love all your recipes..they looks delicious and i am sure they will be..But I wanna make them..but we don't eat eggs..please please reply me Jemma..Lots.of love ❤
Now that I'm subscribed I'll be checking your channel every now and then... And I hope you can give me lots of ur wonderful creations! Luv ur ideas and recipe! Keep it up! :-)
Hello Jemma ! I have made your NY double chocolate chip and NY chocolate chip Cookies ans they turned out to be just great ! But somehow this is the third time I'm trying to bake this one, and I'm failing, I'm not understanding where am I going wrong. I'm using all purpose flour instead of rye flour, can you guide me if possible ? I read the comments and I thought I may have gone wrong somewhere, but this is the third time and they just spread alot my whole tray was filled with them and they were just 4 ! Please help !
I made these today and they're divine! I couldn't get rye flour so I used plain instead and they came out great anyway. I used half light soft brown sugar and half dark brown sugar to give it that extra richness. I also added 2 pieces of Dairy Milk Caramel to each scoop of batter and encase it with some more batter before giving it a sprinkle of salt, BEST decision ever!
If you make these (and you should) I'd suggest spacing them out a lot on the tray, and be prepared to get a bit messy, chilling the batter a lot before scooping definitely helps. I got 12 very large cookies out of this, using about 2 ice cream scoops worth of batter for each cookie. It's probably possible to get about 16-18 smaller cookies.
Thanks a lot Jemma, fantastic recipe! :D
Rachael McInnes I
Can I use cake flour ?
i'd think they'd be better with plain flour, versus rye.
@Rachael McInnes Can you share the pictures of your cookie?
@@miranasha6262 this is youtube not facebook
People who live in london and got to meet her in person and taste her cakes and cookies are so lucky...
homodachi 31 I tried her cupcakes when i was in London.. they are no joke.. the best i have ever tasted!
For real? OMG. Now I have to try out her recipes.
10000% agree!
i live in london heheh
Yeah they r lucky
I made these recently and I can confirm that they are the best chocolate cookies I've ever had. My hair stylist said they put her into a chocolate coma!
My suggestions would be to do the final mixing with a spatula just to be sure not to knock out all that lovely air you beat in, leave it in the fridge for a good long while so they don't spread too much, and grease up your hands nice and well with butter before squashing them down, otherwise they'll stick! I just used silicone-covered recycled parchment paper and they came right off, but don't try to make these without something on the cookie sheet, they WILL stick. But ohh man, they are the absolute best chocolate cookies in the world.
I agree. These cookies are divine! I didn't have rye flour so I used a gluten free flour. They were soft and chewy. Absolutely perfect!!! Thank you for this amazing recipe.
I made these today with a few alteration and they turned out great! I didn’t have rye flour, a mixer (mostly because I’ve managed to loose the whisk attachment) or weighing scales so I measured out ingredients using a tablespoon measure (look up online for number of table spoons in 100g for each ingredient). Anyway, I used more flour than instructed also switching the rye+baking powder combo for self-raising flour which led to nice soft kinda cakey cookies. I also used the cheapest baking chocolate at Tesco which was 30-40% coco solids so to make up for this I used more chocolate and less sugar so it was more chocolaty and less sweet (the chocolate had a very high sugar content) also I added some extra coco powder to the flour to compensate for the milk chocolate. The eggs and sugar took a long time to whisk by hand but well worth the effort! I definitely recommend ditching the Salt and putting In chocolate chunks if you do skimp on the ingredients as I did. Also definitely put it in the fridge to firm up for the perfect batter ball allowing it to bake down to a nicely puffed up coffee mug size. I found it made about 30 but I ended up using over 5 bars of chocolate at 150g each -definitely worth it!
did the cookies spread a lot when baking? i’ve tried lots of brownie cookie recipes and the cookies always come out flat :(
@@nadhyrahasiana3689 same here! do you find solutions?
I seriously question the intelligence of anyone who can 👎🏼 any of your videos... Really, who could thumbs down a yummy brownie cookie recipe?!? You rock in my book, Jemma and I love your recipes!! 😘
I followed this recipe and it was a blast! I did not have rye flour so just used all purpose flour, added some whole chocolate and peanuts chips .. they look, taste and smell amazing ... I baked half the quantity and put the rest in the freezer ..
Thanks Jemma,
Love from Saudi Arabia 🇸🇦
I just baked this for the Valentine's Day.
It's super delicious!!
I can't wait until tomorrow when everyone try this yummy cookies!
Thank you for sharing this awesome recipe!!
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS:
1/2 cup rye flour
1 tsp baking powder
1/4 tsp salt
1 1/2 cup + 2 tbsp dark chocolate (70% cocoa)
3 tbsp chopped unsalted butter
4 large eggs (farm fresh or free range are best!)
1 cup + 2 tbsp light, soft brown sugar
sea salt for sprinkling!
bake at 355 F for 8-10 minutes
any other recipes i should convert?
the wild one For everyone in America: buy a scale.
Timmy G Scales are useful, and i agree it is more precise, but some people like to make recipes right away and also like easy measurements they can find in their kitchen. I agree with you that scales are better in some ways, but i do have good reason for typing these conversions. Plus, measuring cups + spoons are more widely available then scales in grams. Please be more considerate when typing your comments!
+the wild one thank you for the measurements! 👆🏼👏🏼👌😀
Irma562 Mart your welcome! my pleasure
+the wild one 🙏🏼🌷
Hello Sweet Jemma, I have made these incredible cookies. I have been on a cookie binge with your amazing videos. During COVID 19 I learned how to bake the most incredible treats thanks to your channel. Thank you from America! We love you!
These are right on so many levels - I want one NOW! Plans for tomorrow are sorted!! Love you Jemma!! ❤️🍫🍰
And I kinda want to make them with Galaxy chocolate with maybe a square of salted caramel Galaxy chocolate on top before I bake them....
Susan Tzyminne A square of Cadbury's Caramel on each one.... *drools*
***** this is Galaxy SALTED caramel chocolate 😯 It's sooooo good!
Hi guys, so I attempted this recipe and it's super yummy! However my first try was not so good coz the cookie turned into pancake and pretty much turned runny in the oven. To fix this problem:
1. I lowered the baking temperature (this depends on your oven... I tried 160C and 120C and 120C works for me) and increased the baking time (15mins or more depending on the temperature you choose).
2. I also lined the baking pan with two baking paper/reusable baking paper.
Note: If you've chilled your batter for more that 24 hours, it's ok just let it out and when it is scoopable (like ice cream consistency) put it straight into the oven... no dilly dally.
Hope this helps! Happy baking!
Erdiana Z Mine spread out too! Thanks for your input. I'll try that next time.
Try to put it in the oven while it's still cold, or even let it cool in the fridge again after shaping the cookies. baking when cold prevent most of the spreading problem. good luck
thanks for the tips mine came out really flat :( thank you ☺️☺️
Thanks
one thing i hate about baking is that the more you transfer ur product into one bowl to another, the more likely ur gonna waste it, like im gonna scrape the hell out of it to get much more product from where i put it into, like for example on that bowl she used last, im going to get every tiny bit of dough on that and not stop hahaha
exactlyyy
I feel the EXACT same way!!!
ikr I don't like wasting delicious stuff and she's like hmmph I can just throw it away but ughhh that's really delicious shit there 😫
I LIKE UR RECIPES VERY MUCH FOR BUT UR BROWNIES ARE JUST GREAT😙😙😙
hahahah same goes to me. im
Just in the process of making these....difficult to judge when they’re done as they’re very soft after 9 mins....hope they’re cooked as they look and smell lovely!
I mean, honestly. I just... Have no words haha YUM!!!
This recipe is so good. I too couldn’t get rye flour so used all purpose flour. I added espresso powder and more cacao powder to make it even richer chocolate flavor. I think I am going to keep making these cookies with bit less sugar next time. 🙃
I've been making this recipe since you posted this video, and it's consistently one of my and my family and friend's favourites. Thank you so much!!
It's crime jemma !! I made it now so delicious, so soft , and the salt it another story waaaaaaaaaw 😋 , i love it .. full in love .. i made it with all purpose flour because we don't have ray flour in my city,, but it's work ❤️ , thank you for the recipe , you are my favourite and best cook evaaaar 😘
Does it really work? I’m gonna use all-purpose flour as you bc I don’t have rye flour 😄
Tried this with half and half( dark and chock Chip). Turned to be the best brownie cookies I ever made. Thanks for the video.
Love you’ve always shared your SUPER yummy recipes! Been a fan of yours for years now. Thank you and much love! ❤
Im imagining adding some caramel to the center of those.... so when you break it gooey yummy salted caramel oozes out.
Marie That was exactly what I was thinking!
Marie I did exactly that a few weeks ago :) Best cookies I ever had
Marie I bet what you could do is when placing the batter on a cookie tray to tuck a caramel square in the batter so when it bakes the caramel melts and oozes out just like you said!
Marie i think you can scoop 2 small scoops of this dough and put a piece of "rolo" in the middle and bake them. i think it will be amazing with that sprinkle of salt on the top.
+Marie or make some hard salted caramel and crack it and put bits of that on top instead of salt flakes! Although the gooey center still sounds good.
Make these all the time they are so good. Even chewier the next day!
这个真心无敌好吃 要减糖的话 最好不要少于250g 否则鸡蛋和糖会打发不起来 Jemma的所有食谱我都非常推荐 简直是无私分享 thx Jemma thx for ur amazing recipe
This is over the top delicious. Thanks for such wonderful recipe
Have to bake these! And thank you very much for the photo we took last week in your shop! :) It was awesome to meet you and to eat your little treats!
Omg this is so good, the Malton salt on top totally bring it to the next level. I just made it following your exact instruction. It is superb!Thank you Jenna for all the lovely recipes and guidance, I enjoyed every one if your videos! Have made this and your Oreo cookies recipes and they both rock!
Made them yesterday with half the amount of ingredients (12 thick cookies) and they turned out super delicious!!
You are such a JOY to watch! God bless you with all the desires of your heart!
This are so good and really with rye flour 70/ cocoa solids chocolate and 50 g of butter they are kinda healthy! But they are so good this will be my second time making them!!!! 😘
I just about cried when I saw this recipe it covers all my prego cravings that I have right now! For sure going to add a pretzel bottom to these! (don't judge hehe)
Good idea! I've added walnuts
Salt + Chocolate + Brownie + Cookies = MAGIC
Thank you for the recipe
So glad you posted this -- I was looking for a brownie cookie recipe just yesterday! Thanks, Jemma!
Dat farewell at the end is so cute
THE best cookies ever. Thank you for sharing Jemma! Greetings from Venezuela!
and now it's 10pm here and I'm going to go get some 70% chocolate so I can start this in the morning. Thanks as always
I made these cookies and they r soooo good and my family loves them! Good recipe Thx for suggesting it Luv U Jemma
This was perfect. My mom can't have white flour, and I was able to give her something sweet for her birthday. Thank you!!!
Chocolate HEAVEN! Thank you Jemma! YUM
Looks absolutely delicious. Thanks Jemma.
I tried them and they turned out really good!! Tysm for the yummy recipe! 😁😊😄
This is on my must-bake list!
this is seriously an amazing recipe. brilliant.
Hello dear look so yummy! 🤤 can i use cake flour instead of rye flour?
This brownie cookie recipe is a revelation.
You really can have it all.
I made them without the Sugar ,only Chocolate 70% , awesome taste
I am indonesian. I really loved all your video Jemma...such a fresh inspiration for me.
I made this and it turns out great 😊 but one question, whether the batter can be frozen. So I can mix the batter, freeze it and bake it whenever I want.
Hello. Thank you for the great receipe. I wanted to know if all purpose flour can be used instead of rye flour?
Hi Jemma ! Very nice video, thanks for sharing ! Is it possible to put rice flour instead of rye flour ? Do you think the taste will be similar ? thanks
Who else has been searching for a brookie recipe after watching Harry in Masterchef
Hi Jemma! Can i use all purpose flour or bread flour, instead of rye flour for this recipe? How bout their measurement?.. Thank you! 😍
I hope I get to visit your bakery when I come out to England to visit family. All your stuff looks soooo good!
When I saw the title I already fell in love with it!
I love brownies so I think I might enjoy these cookies.
i just made this and its literary the best thing in my life
Hi Jemma. Good to c u back every Thursdays. Sally was good too. What should I use self raising flour or plain APFlour. Instead of rye.
Pls suggest. Wanna bake these soon. 😍😍
I discovered these over the past three months and have made them twice. Is it just me, or are these are HUUUUUUUUGE pain in the arse to get out of the scoop? On both occasions, mine most definitely *have not* come out of the scopp with the ease they seem to for Jemma. Takes me forever and a lot of cajoling. I've tried 60 minutes in the fridge and two hours in the fridge; doesn't seem to matter. They're like glue on my scoop. Don't get me wrong, they taste ABSOLUTELY AMAZING, and are decadent fudgey goodness in a convenient cookie, but they're a damn PAIN to scoop!!! What am I doing wrong?!
I really love your cupcakes and your shops! I wish I could go there someday! ^^ And it would be better if you have your own website and all the recipes are there too. So we can download or print it easily~
Those cookies look awesome!
Tried out this recipe and it turned out amazing ..
Hi! Loved the recipe! Is it possible to make the batter but leave it in the fridge until the next day instead of just an hour? And then bake them then. Have people coming round tomorrow and would make it so much easier x
Hi jemma! I am Dia from Cyprus and i am big fan for you and for your recipies! Can i use all purpose flour? Thanks! Have a nice day!
Yum! Gemma you have really outdone yourself
You know you watch too much CupcakeJemma videos when you start tapping the back of your bowls
I’ve just made these… and oh my god I accidentally under baked them I think, but it was a beautiful mistake haha they’re goooey chocolatey and chewy … highly recommend anyone to make these and a very simple recipe too!! Thank you Jemma 😍😍😍🍫🍪
How big did you make them? It is hard to tell in the video. The scoop looks pretty big, how many does the recipe make? Thanks for any information you can give.
Hi Jemma, Can I use a regular brownie recipe batter and stick it in the fridge then scoop it, or will in not firm up? Thank you
Hello Jemma,
If you don't mind instead of ray flour could we use plain flour
Thanks for the recipe Jemma. What's the differences between the cookies and regular brownies? Is it the flour or the fact that you bake the dough cold? Or is it completely the same recipe just not with the tin?
Can u use white sugar instead of brown sugar and plain flour instead of rye flour cuz we don't have those ingredients!!🍫
For the white sugar/brown sugar, if you use white sugar, you may need a tiny tiny bit of molasses in with it, because that is what they take out of brown to make white! :) I'm sorry if they don't have molasses where you live either, but that's all I know about the subject.😁
The brown sugar is what adds the cookie flavour so it's very important. It makes them more chewy because of how dense the brown sugar is. I hope this helps 😊
Beautilicious You CAN use white sugar, they'll just be a little different. You don't NEED brown sugar or molasses....but I would highly recommend it.
trying this recipe out tomorrow! can't wait!
Ive always wanted to know how to make lemon cookies! is there any chance of an upload of that :D
o my gosh I just want to jump in to the screen and eat them because they look soooooo good. LOVE YOU cupcake jemma :-p
So it is a brookie! Brownie cookies!😋
Yeah!
Crownie bookies! :)
Hi Jemma😊 Can I cut 30g of the sugar to reduce sweetness?sorry if my English is wrong!
Gonna try this one! Absolutely dellishhious jemma!!
Can't wait to give it a go! Looks delicious!
Hey jemma. Always enjoying watching ur videos.
Just curious if u have any plans to give us the recipes in cups instead of grams?
Thanks always for introducing us lots of fun stuff to make.
Awww... I got two double yolk eggs so I didn't add any more; however, my mixture broke my electric whisk because it had firmed up so much :(
Probably the lack of egg white. It's chilling now! Hoping for the best.
Also, I did add a splash of vanilla extract. Jemma usually adds it whenever she can- why not this time?
These kinda remind me of a recipe that Sorted food did a long while ago, those were also delicious!
Eyeliner goals!
Hi jemma! May i know what kind of chocolate are you using? Because i used chocolate compound to melt and it wouldnt rise when i bake it. Hope you’ll reply this 😩
In case if you hadn't yet but will you make black and white cupcakes next? It's like the original cookies that had white icing on the left and chocolate icing on the right only it's a cupcake instead!
Hello! Is there anything you can substitute the rye flour with for someone with a gluten intolerance? Thankyou!
Why am I watching this..its making me hungry
Made this one!! Love it!
Can we use all purpose flour for this because rye flour is not available where I am. I really love this recipe though and your personality makes it fun to watch!
Can you please also suggest egg substitutes? Like I love all your recipes..they looks delicious and i am sure they will be..But I wanna make them..but we don't eat eggs..please please reply me Jemma..Lots.of love ❤
You inspire me so much !❤❤
ils ont l air tres bon ces petits gateaux aux chocolat
Oh my goodness!! These are next on my baking list! 😀😜🍫🍫🍫🍪🍪
made them and they tasted exactly like brownies.!!! YUMMY
the only negative thing is that it was so sticky I couldnt get it off the spoon.!
Marianna P. Try leaving your dough in the fridge overnight it helps a bit
nice and easy cookies to make and look tasty.
I'm so making these today! Thanks jemma 😄
Now that I'm subscribed I'll be checking your channel every now and then...
And I hope you can give me lots of ur wonderful creations!
Luv ur ideas and recipe!
Keep it up! :-)
this looks amazing ✨ defo trying this 💓
I really want to see your tour shop please do it!!
I made these cookies today. really liked them. I was just wondering can you freeze the mixture and bake them as and when you feel like them?
Hi there! do you remember how many cookies did you get from this recipe?
Yes you can .However let it thawed in the fridge overnight or simply at room temperature for 25 mins. ;)
+shiroosh23 hello, I manged to make 18 cookies
Aneela Asghar Thank you!
Hello Jemma.. :) I want to know what is rye flour?? What's the different of it with the other flour you telling here??
Hello Jemma ! I have made your NY double chocolate chip and NY chocolate chip Cookies ans they turned out to be just great !
But somehow this is the third time I'm trying to bake this one, and I'm failing, I'm not understanding where am I going wrong.
I'm using all purpose flour instead of rye flour, can you guide me if possible ?
I read the comments and I thought I may have gone wrong somewhere, but this is the third time and they just spread alot my whole tray was filled with them and they were just 4 !
Please help !
Can I use regular flour and add a little bit of cornstarch/cornflour?