i just wanted to say something EXTEMELY RANDOM, your videos have helped me through one of the toughest periods of my life where i was extremely insecure about my life choices and my future. I’ve always loved cooking since i was a child and i would watch your videos every night to try to calm my anxiety and they worked each time to bring my inner child back and being kinder to myself, thank you ❤
These two are the reason I subscribed to this channel. I've made nearly every cookie, and each one is a banger. Tips for my fellow US bakers: look for superfine caster sugar and at least 85% butterfat butter.
To be honest every thing about this channel is amazing the people the content the recipes it's just joy in it's purest form. Plus romance for me cuz of dane
These are delicious, I had one from the shop a couple of weeks ago.. Where would I find Sweet corn powder from? It’s not the same as the sweetcorn flour you use to make tortillas is it?
Salllllllllllllyyyyyyy...and Dane. Great to see you both again. Hey Jemma, these two are the best! Love you guys❤ I literally can't wait to visit London again and pop in for a visit and to patronize and meet you guys.
The wait here in Hollywood for the levain cookies that just opened up is like 30-40 people deep! It's crazy! I will bide my time until I can get some, and until such time, I will continue to bake your lovely NY style cookies!
I was SO HAPPY when I saw this video, maybe because I found your channel thanks to these NY cookies vids so they have special place in my heart. The flavour combo? OMG! Totally obsessed! If I just may suggest something, the camera moves so much I almost got dizzy 😅 but besides that, Sam, as always, does a great job and I looved the video and seeing you guys together always makes my mood, thanks for that! ❤️
Hi! Is there anyway to substitute the sweetcorn powder? I'm from Brazil and never heard of such thing around here, but really really wanna try this recipe! By the way, great video and recipe, as always! [Best pastel de nata recipe of the hole TH-cam is yours]
@@TheNumata Eu fiz uma pesquisa rápida por sweetcorn powder e só consigo pensar no fubá. Eu acho que nao vai interferir muito, 20g é pouco em relação ao resto dos ingredientes. Fiz alguns sabores do canal e normalmente vai 2 ovos, se nao me engano, no double chocolate ela explica que vai uma gema a mais por causa do cacau em pó, pra não ficar seco. Talvez seja por isso que tem essa gema a mais nesse (não assisti o vídeo ainda, não sei se ela comentou isso). Vou testar com fubá, se der bom, te falo.
I made these but without the sweetcorn powder as so expensive, they were lovely but probably not as cereally as they should have been due to this reason i'm guessing. The cornflake crust was so good.
I'm definitely doing something wrong because mine won't spread AT ALL, in fact they remain like balls and I have to squish them down while they're still hot. They still taste nice, but they're not very soft or chewy... Going to give it another try tomorrow!
When you use ‘milk powder’ is it the non fat milk powder that usual supermarket has in the US? Or is there a whole milk dry milk powder widely available in the UK?
If I were to make the balls smaller to have a smaller cookie end result, do you think the cooking time would have to be reduced by a lot? So looking forward to making these:P
My KitchenAid Artisan struggles each time ... at some point that dough get too heavy for it. I guess the addition also get stuck under the paddle during the mixing.
Unfortunately, we don’t have Horlicks or others. Can I use Barley malt syrup by Eden? If so, can I use the same measurements? Plus, we don’t have sweetcorn powder. Can I grain dry frozen sweetcorn? Thanks!🙏🏻
I love both of you guys, all your tips and recipes. One quick question, What types of magnets do you use to keep the parchment paper in place? Does anyone know?
I’ve tried these and the cookie just won’t spread. I’ve checked the freezer temp (it’s 18), checked the oven temp (190 fan) and they stay pretty much as a ball of dough. If I extend the time to 28 mins I get them to spread but the outside is way over baked. Any ideas? Should I perhaps only refrigerate them? Or thaw them for an hour or do?
Same here! I tried to thaw them for more than an hour, nothing. Still a ball😔 eventually, I pressed them down while baking. I don’t get it 😞( my freezer is -21, so I baked on 160-170 with a fan and added more time (19 min). Nothing helped🙁
Thank you! It’s doable however I wouldn’t recommend doing it directly onto sponge. The surface isn’t smooth and you need to make sure the ganache is the correct consistency. Too runny and it will absorb into the sponge x
Hi jemma ... please response . Just want to ask . Who is your friend who made gideon's cookies.. please he said you're the one who shared the recipe .. i really like the cookies he made 😢🙏🙏🙏🙏
I just had a light bulb moment, I know its really early to mention Christmas, but how about a mincemeat cookie, with nutmeg and cinnamon in like a paste oozing throughout the biscuit...
None of my cookies ever flatten out and spread 😭 I have watched the masterclass and done everything suggested, they still don’t spread. I have to smack them with a spatula as they come out of the oven to flatten them down from the ball shape.
@@danepemberton136Ok I get it, it’s (sweet)corn flour (golden in colour) but not (sweet)cornflour (white fine starchy thickening powder)!! Live & learn 😃
Hey guys! So I made this recipe today and the “dough” was sooooo crumbly, somewhat dry and it took me a while to “clung clung “ them😂 is that normal? Second question. I watched your cookies questions video and I really did my best to check my freezer temp (-21) and I’m working with an inner over thermometer, I lowered the heat to 170 (with fan) and backed 19 min, and I’m still left with balls that won’t spread. Eventually I had to thaw some of them and the rest, I had to press down while baking, so they will spread. It happened which most of the recipes of the NY cookies. What am I don’t wrong ?😕 please help 🙏🏻
@@danepemberton136 I moved here 31 years ago but you know when you live here we have local casinos I never go down on the strip. I just suggest you never come out here in July or August, you will melt Lol 😂
![[LIVE] : ONE ลุมพินี 87 วันนี้!! คู่เอก "ก้องชัย vs โชคปรีชา"](http://i.ytimg.com/vi/YN6e7HVnekw/mqdefault.jpg)
i just wanted to say something EXTEMELY RANDOM, your videos have helped me through one of the toughest periods of my life where i was extremely insecure about my life choices and my future. I’ve always loved cooking since i was a child and i would watch your videos every night to try to calm my anxiety and they worked each time to bring my inner child back and being kinder to myself, thank you ❤
That's not random, I'm sure she'd love to know she's helped you. I thought I was the only one who fell asleep to cooking videos as a sort of comfort.
I love Dane and Sally together 😊
Raise your hands if you're here for Sally and Dane 🤩🤗 Love watching them. Especially the series "mindful baking" With Sally 😍😍😍
Aww thank you so much! ❤
These two are the reason I subscribed to this channel. I've made nearly every cookie, and each one is a banger. Tips for my fellow US bakers: look for superfine caster sugar and at least 85% butterfat butter.
You could pulverise cornflakes in a food processor to make a corn powder.
Great idea!
I love when they laugh together! 😊
Our dynamic baking duo are back woohoo.🎉😊
Ever since I had one of these from the Soho shop I've been waiting for the recipe to drop! So excited to make them 😁🤤
Me too!!
Yay!!! Hope you enjoy baking them 🥰
Omg we can literally REPLACE our morning bowl of Cereal with theese❤
To be honest every thing about this channel is amazing the people the content the recipes it's just joy in it's purest form. Plus romance for me cuz of dane
These are delicious, I had one from the shop a couple of weeks ago.. Where would I find Sweet corn powder from? It’s not the same as the sweetcorn flour you use to make tortillas is it?
Very nice recipie Jemma! They looks amazing! Have a nice day and good weekend! Have a good week! 👍👏🍴
I love levain Cookies! I will definitely try this recipe up!
You Guys Rock!
I was so lucky to meet you all at your last meet and greet! Thank you for these amazing recipes, your NYC cookies are the best!!
Thanks for new recipe I just love making them. Love ❤ from South Africa
Cookie recipes are my favorite! Can't wait to make these! Keep the cookie recipes coming please! Thank you 🥰
Thank you! ✨🍪
Awesome guys always good thank you very much sent love to Jemma God bless you all and your family's
Dane is just such a breath of fresh air and must be so sweet he is always smiling and laughing 🤣.
Thank you Colleen 😘
Salllllllllllllyyyyyyy...and Dane. Great to see you both again. Hey Jemma, these two are the best! Love you guys❤ I literally can't wait to visit London again and pop in for a visit and to patronize and meet you guys.
Thank you so much! ❤
The wait here in Hollywood for the levain cookies that just opened up is like 30-40 people deep! It's crazy! I will bide my time until I can get some, and until such time, I will continue to bake your lovely NY style cookies!
Thank you so much! 🥰
Can’t wait to try this
Favourite duo!
How about a key-lime/chocolate chip cookie for the end of summer...and coffee-Reese's for Halloween?!
You guys are my favorite patissier youtuber,,♡
Love D and S cookies recepys .....moreeeeeee please ❤
You guys are soo adorable, and the cookies look delicious :)
Thank you so much! Hope you get to try them 🥰
I was SO HAPPY when I saw this video, maybe because I found your channel thanks to these NY cookies vids so they have special place in my heart.
The flavour combo? OMG! Totally obsessed!
If I just may suggest something, the camera moves so much I almost got dizzy 😅 but besides that, Sam, as always, does a great job and I looved the video and seeing you guys together always makes my mood, thanks for that! ❤️
Wahooo!! So glad you enjoyed them 😍🙈
It’s nice to see you guys filming recipe videos at the Soho bakery again! I’ve missed seeing videos shot at the bakery and the C&D kitchen :D
Thank you! This is great to know, we’ll aim to do more in Soho 😘
Love everything about this video!! 💖💖
Thank you ❤🎉
Looks scrumptious!😋
These look really good cookies 🍪 sally and Dane
I really love cookies 🍪😋😋
I’m with you 🙈😍🍪
Hi! Is there anyway to substitute the sweetcorn powder? I'm from Brazil and never heard of such thing around here, but really really wanna try this recipe!
By the way, great video and recipe, as always! [Best pastel de nata recipe of the hole TH-cam is yours]
I’m from the UK and I’ve never heard of it either 😂
@@LDuxon 😂 the worst part is that as I don't have any idea of what it is, I just have no way to guess how to translate and search at market here
Será que é fubá?
@@fernandamartins4558 pensei a mesma coisa, mas ele não parece ser muito duro pra assar seco?
@@TheNumata Eu fiz uma pesquisa rápida por sweetcorn powder e só consigo pensar no fubá. Eu acho que nao vai interferir muito, 20g é pouco em relação ao resto dos ingredientes. Fiz alguns sabores do canal e normalmente vai 2 ovos, se nao me engano, no double chocolate ela explica que vai uma gema a mais por causa do cacau em pó, pra não ficar seco. Talvez seja por isso que tem essa gema a mais nesse (não assisti o vídeo ainda, não sei se ela comentou isso). Vou testar com fubá, se der bom, te falo.
I made these but without the sweetcorn powder as so expensive, they were lovely but probably not as cereally as they should have been due to this reason i'm guessing. The cornflake crust was so good.
Yes definitely! The sweetcorn powder does boost the flavour substantially. Glad you loved them regardless though ☺️
you can buy freeze dried corn and blitz it into a powder, which tastes much better than the sweetcorn powder. And costs less. And has a better flavor!
I love you two together. Can’t wait to make that scrumptious cookie. If I use just all purpose flour should I increase the baking powder to 3 1/2 tsp?
I'm probably going to do this too.
You two are soooo adorable and funny 😄
I'm definitely doing something wrong because mine won't spread AT ALL, in fact they remain like balls and I have to squish them down while they're still hot. They still taste nice, but they're not very soft or chewy... Going to give it another try tomorrow!
Are you following the recipe exactly like they say?
I love baking the NY cookies! They always turn out soo well! Are you guys able to create an early grey cookie recipe?
What can you sub sweetcorn powder with? More sugar?
More toasted milk powder! x
Hi guys can you get milk powder in the UK supermarkets also where do you get the sweetcorn powder from? 😊
You can get milk powder usually in coffee isle or where you find UHT milk i have no idea about the sweetcorn powder though x
I got sweetcorn powder on Amazon UK
Me encanta todas sus 🍪 galletas 👏🏻👏🏻👏🏻👏🏻🎉🤗🫠💛💙❤️
❤❤❤
Also look very nice and delicious
This Duo are very cute ☺️
Thank you 🙏🏽 🤗
Curious on sweet corn powder also….is it corn meal or something else?? 🤔
shoot, also….what is horlicks? 😂
It's milk drink powder that we have in the UK. You mix it with hot milk or water for a sweet malty drink@@BakinMama
No it's not corn meal. It is literally freeze dried, powdered sweetcorn.
When you use ‘milk powder’ is it the non fat milk powder that usual supermarket has in the US? Or is there a whole milk dry milk powder widely available in the UK?
Whole milk dry milk powder!
Is it like Nido? We have it here in Brazil, but it's called Ninho.
So excited to see another cookie flavour from you guys! Been making way through your other cookie recipes and have loved every single one of them 😍
Yay!! This is so great to hear 🙈🥰
Lovely!
Guys... I hope You can make BLUE cookie monster NY cookies style ❤
If I were to make the balls smaller to have a smaller cookie end result, do you think the cooking time would have to be reduced by a lot? So looking forward to making these:P
From Puerto Rico, Love yours videos. I would like to see a banana pudding cookie recepie. Thanks!!
My KitchenAid Artisan struggles each time ... at some point that dough get too heavy for it. I guess the addition also get stuck under the paddle during the mixing.
Pleeeeease do these as a kit! 🙏🏻 Some of the ingredients I don’t want to buy loads of if I can avoid it x
Great idea
If you want to skip making the special cornflake, we could use frosted corn flakes, yes?
Oh totally, you could try this!! 👌🏽
Where do you buy sweetcorn powder from?
Can we get a crumbl cookie base recipe?
Unfortunately, we don’t have Horlicks or others. Can I use Barley malt syrup by Eden? If so, can I use the same measurements? Plus, we don’t have sweetcorn powder. Can I grain dry frozen sweetcorn?
Thanks!🙏🏻
pleaseeeee make the stuffed Oreo cookie recipe that you guys sell in the store
You got it! 🙈
@@danepemberton136 AHHHH im so so so excited
I love both of you guys, all your tips and recipes.
One quick question, What types of magnets do you use to keep the parchment paper in place?
Does anyone know?
Thank you so much! They’re called push pin magnets ☺️
@@danepemberton136 thank you so much for answering!!! 😊🙏🏻
Does anyone know where you can buy the sweetcorn powder in the UK?
i hope i get all the ingredients here in america. 🤞🤞🤞😊
They look amazing. 😍
Use ovaltine if you can’t find horlicks. 😊
I’ve tried these and the cookie just won’t spread. I’ve checked the freezer temp (it’s 18), checked the oven temp (190 fan) and they stay pretty much as a ball of dough. If I extend the time to 28 mins I get them to spread but the outside is way over baked. Any ideas? Should I perhaps only refrigerate them? Or thaw them for an hour or do?
Same here! I tried to thaw them for more than an hour, nothing. Still a ball😔 eventually, I pressed them down while baking. I don’t get it 😞( my freezer is -21, so I baked on 160-170 with a fan and added more time (19 min). Nothing helped🙁
Bake one at a time? Not in my house, lol. Those look really good, also I've never heard of sweetcorn powder. Is it anything like masa?
Masa or Maca is different!
Are these going to be made into a bake at home kit ❤xx
Just found your channel and I love it can I ask if i attempt a drip cake can I do it direct on sponge as my granddaughter doesn’t eat icing x
Thank you! It’s doable however I wouldn’t recommend doing it directly onto sponge. The surface isn’t smooth and you need to make sure the ganache is the correct consistency. Too runny and it will absorb into the sponge x
Any substitute for sweetcorn powder?)
Not that I know of! It should be pretty easy to get hold of online, just search for freeze stores sweetcorn powder x
my favorite tandem
Is corn powder equivalent to cornmeal???
What is substitute for Sweetcorn Powder?
How long can you keep the dough in the freezer?
3-6 months would be fine
the butter needs to be put in the freezer first?
The fridge will do 👌🏽
it looks like heaven
Can you do a video showing how you make the caramelized white chocolate using sous vide? All of the regular methods I’ve seen seem too fussy for me 😢
You can also do it in the microwave vs the oven x
oven is the least fussy super easy
I've made the "Klank klank cookies" deèlicious😂
Hi jemma ... please response . Just want to ask . Who is your friend who made gideon's cookies.. please he said you're the one who shared the recipe .. i really like the cookies he made 😢🙏🙏🙏🙏
Love the idea!!
Can you double or triple the recipe?
Of course
Is horlicks a uk thing? I never heard of it! And how can i replace it? 😢
Hi, how much milk powder did you use? Please and thank you.
Makes 12 Cookies
CEREAL MILK COOKIES
230g Cold Butter
160g Caster Sugar
160g Light Brown Sugar
200g Caramelised White Choc
200g White Choc
360g Plain Flour
130g Self Raising Flour
20g Sweetcorn Powder
20g Toasted MILK POWDER
1 tsp Salt
2 tsp Baking Powder
2 Eggs
1 Egg Yolk
½ tsp Vanilla
MALTY CORNFLAKES
50g Cornflakes
30g Melted Butter
10g Horlicks
10g Caster Sugar
Pinch of Salt
Thank you ❤
Substitute for horlicks?
What on earth is sweet corn powder? What could be used for that here in the USA.?
If you can’t find freeze dried sweetcorn powder, try increasing the toasted milk powder 🤗
Is there a replacement for Horlicks?
Please do a cream cheese stuffed red velvet Newyork cookie
I am in desperate need of an alternative for Horlicks or the non commercial name of the product to see if I can find it in Spain, please
Awsome recipe. Can u please share some Substitutes for sweetcorn powder?
Pulverised cornflakes?
@@janerobison thx so much 😊
Non fat milk powder or whole milk powder?
Whole milk powder!
@@danepemberton136 great, thank you!
Where is Sally ?
I just had a light bulb moment, I know its really early to mention Christmas, but how about a mincemeat cookie, with nutmeg and cinnamon in like a paste oozing throughout the biscuit...
You might be onto something here 😏
@@danepemberton136 Dane, I even thought about Cupcakes too. I would love you to try this recipe out for me x
Oh no 😢 I don't have Horlicks here...
Je ne trouve pas de horlicks. Par quoi je peux le remplacer . Thanks. From Marrakech ❤
If one lives in a country where "Horicks" exists. What can we use or is it possible to leave it out?????😢
could you make a coconut one
None of my cookies ever flatten out and spread 😭
I have watched the masterclass and done everything suggested, they still don’t spread.
I have to smack them with a spatula as they come out of the oven to flatten them down from the ball shape.
likewise
Same 😢
Clunk clunk, where did smoosh smoosh go 😂😂
Oh honey it changes every time😂
@@danepemberton136 well my partner came back to Inverness with 6 cookies, one of which was these it went chew chew into my tum tum. 🤤🤤🤤🤤🤤🤤
Sweetcorn powder???
Yeap! 👀✨
@@danepemberton136Ok I get it, it’s (sweet)corn flour (golden in colour) but not (sweet)cornflour (white fine starchy thickening powder)!! Live & learn 😃
Hey guys! So I made this recipe today and the “dough” was sooooo crumbly, somewhat dry and it took me a while to “clung clung “ them😂 is that normal?
Second question. I watched your cookies questions video and I really did my best to check my freezer temp (-21) and I’m working with an inner over thermometer, I lowered the heat to 170 (with fan) and backed 19 min, and I’m still left with balls that won’t spread. Eventually I had to thaw some of them and the rest, I had to press down while baking, so they will spread. It happened which most of the recipes of the NY cookies. What am I don’t wrong ?😕 please help 🙏🏻
i think so too bcs its the nature of levain cookies! mines crumbly too everytime i make them. you should try adding more eggs if its too crumbly 😊
I am Brazilian and I do not know this ingredient - Horlicks :(
It’s just a brand of malted milk powder.
Why does my white chocolate turn yellow in the oven 😢
self rising flour???
It's a UK thing. It's just plain flour with baking powder already added. I'm not sure why they have just not added extra baking powder.
I really think you guys should open up a shop in Vegas! Let’s make this happen! 🤤
I would LOVE to go to Vegas 😍
@@danepemberton136 I moved here 31 years ago but you know when you live here we have local casinos I never go down on the strip. I just suggest you never come out here in July or August, you will melt Lol 😂
FIRSTTTTTTTTTTTTTTTT. Never been First before. Love your videos xx
Not a dig…But what makes NY cookies so special? Why do you want to feature them rather than others?
I have made their NY cookies many times. They are another level of awesome.
Largely it's a texture thing...crispy on the outside, soft "underbaked" cakeiness on the inside. Lots of chunks too!
They are popular here in the UK just now
how do you store them so it won’t get dry the next day? 🫶🏻
I make the Biscoff ones - I store them in the freezer and just bake one when I want it - they come out well in the Airfryer!
oh i meant after it’s baked!
An airtight Tupperware container will do 🤗