I added a tsp of vanilla and a Tbsp of instant espresso. Then I did half regular cocoa and half black cocoa. Makes that chocolate flavor even more bold!
I made the NYC chocolate chip cookie but instead of freezing it for one hour I left it in the freezer for 24 hours. Let me tell y’all, it was well worth the wait. Those were the best cookies I’ve ever made from scratch and everyone who tried them wholeheartedly agrees.
Thought you might like to know why the number 13 was called a bakers dozen (my grandad used to be a baker a loooong time ago...I'm nearly 60!) Anyway, way back a couple of centuries ago when people bought their cakes, bread rolls e.t.c. sometimes the weights and measures were either not that accurate or shop or stall owners tried to skimp on the amount they gave their customers. So, just to make sure the customer was given the right weight in bread, cakes, rolls e.t.c. when they asked for a dozen they popped in an extra one (making 13) just to make sure the customer wasn't short changed as it were and got the full weight they were entitled to and they couldn't complain they were being diddled. Yeah I know, I'm full of useless information...lol.
I heard it was created because parents would send their kids to pick up a dozen cookes,bread loafs etc and the kids would end up eating one of them. so the bakers would give a 13th one for them to eat so that the parents wouldnt think they got skimped lol
WRITTEN RECIPE: 230g Cold Butter, Cubed 160g Caster Sugar 160g Soft Light Brown Sugar 450g Dark Chocolate Chips (not too dark) 230g Self-Raising Flour 200g Plain Flour 70g Cocoa Powder 1 tsp Salt (some ppl think you need less) 1/4 tsp Bicarbonate of soda 3 tsp Baking Powder 2 large eggs 1 egg yolk Cold butter, chopped, loosen for a minute with mixer. Add the sugars and combine for 30 seconds. It'll look like nuggets. Add choc chips and mix for 30 seconds. Add flours and cocoa powder. Add baking powder, bicarb and salt. Mix on slow till its a breadcrumb consistency. Beat the eggs, then slowly pour them in while mixing. Make 125g balls, freeze for 90mins - over night. Bake for 18 mins in 180C, the baking tray already heated in the oven (to make the bottom crispy).
Okay, I’ve scoured the comments but hadn’t found an oven temp conversion for people like me in the US who don’t have a fan/convection oven. I baked these bad boys at 375 degrees F in my conventional oven for 26 minutes and they turned out absolutely perfect. Crispy on the outside and underneath but soft on the inside. They taste amazing. They weren’t spreading at all so I just kept adding time in 4 minute increments until they spread enough like in the video. It’s hard to tell when they’re done because they’re dark cookies but 26 minutes did the trick for me. Hope this helps other people ❤️❤️❤️
Ulas Onal it’s difficult to convert temperature and bake time for conventional ovens vs convection ovens. They bake at different rates because of the circulated heat.
A baker's dozen is thirteen because in times past people would ask for a dozen rolls but legally bread was sold by weight. Bakers often used to add in an extra roll, making the quantity up to 13, to prevent the possibility that the rolls had been below the legally required weight. This meant the bakers couldn't get arrested and punished for selling underweight bread quantities. This is my understanding of why a baker's dozen is always 13. Thanks also for the lovely recipe. 😊
These are bomb. Superdelicious. Being in Italy you can't find self-raising flour so I have used 430gr all purpose flour plus the 70gr of cocoa (00 type) as the recipe wanted, and they are amazing. Taste and texture haven't been altered. So tasty Will defo redo them
Sally and Cupcake Jemma, I made these cookies and they are fantastic. I agree with Sally the salt is important and ever since I switched to fine sea salt I can taste the difference. Thanks Crumbs and Doiley gang for giving us a fantastic recipe. Love it.
when you've finished baking them, letting them cool, and eaten them all, in one sitting (that's what I would be tempted to do), let us know how wonderful they tasted !
I made these cookies today. I didn't have 54% chocolate chips, so I reduced the amount of sugar and they turned out amazing. One is never enough🍪🍪😍 Thank you for sharing the recipe 😊
Just made these cookies, but I did change a few things. Instead of chocolate chips I used Reece’s peanut butter baking chips (2 bags) and I measured 10 6 ounce cookies. They were incredible ❤
Anytime I watch cupcake jemmy I yearn to bake..today my double choc chip cookies balls are cooling in the fridge.. can't wait to bake in the evening..I miss your soho store..2 years back was there and had loads of cupcakes n cookies❤
I made these, they're amazing. Tbh I couldn't be bothered to freeze the dough and they were great! My dough was still a little dry so I added 2 tsp of milk and it went amazing
I made these weeks ago, I used your recipe for the Walnut chocolate cookie and replaced 40g of the flour with 40g of cocoa powder. It worked magic. I added roasted chopped hazelnut and froze blobs of nutella and stuffed each cookie with one to have a nutella centered cookie.
I made these and let me tell you...they DO NOT disappoint! I have a convection oven and at 360 F, they required an additional 6 or so minutes...but OH MY!!! I served them to company warm with Vanilla Ice Cream and they all applauded!!! I'll try the Oatmeal raisin ones next...thank you for this!!
I made this for my colleagues in the Emergency to power through the pandemic and I think it worked!!! Thanks Jemma :D this is a real chocolatey pick-me-up after a busy day of work
Amazing recipe!! I froze them for 24 hrs and the taste was great. I didn’t reduce the amount of sugar and it was perfect. I had to flat the cookies while they were baking.
I'm getting ready to make a second batch of these cookies. They are DEVINE. To all of you at the bakery, only since finding your channel have I been successful in some of the more difficult recipes. I've always said that the Brits know how to bake. THANK YOU, LADIES AND GENTLEMEN! My pavlova was beautiful.
I know some have previously discussed amounts and values for typical U.S. measurements and ingredients, but let me share my very successful experience: Instead of the Self-Rising + A.P. Flour + Baking Powder, for perfect results you can use exactly: 416 g A.P. Flour (3.25 cups) and 28 g baking powder (5.5 tsp) Don't forget the baking soda is separate. I used a 3-way mixture of 72% dark choc. chips, 60% dark choc. chips, and white choc. chips. I pre-heated my conventional (no fan) oven (along with the baking sheet as recommended) at 375 F for at least a half-hour, and baked the frozen balls for exactly 18 min. They were perfect -- exactly as shown. Also, I mixed everything by hand. I can't wait to try another "flavor" of this style cookie.
@@fifiyuliasusanti6097 Hi, thanks for checking. So the original recipe has 230 g self-rising + 200 g plain + 3 tsp (14 g) baking powder, for a grand total of 444 g. My recipe has 416 g plain + 28 g baking powder, for the identical total of 444 g. (Of course the 1/4 tsp baking soda is separate.) Maybe double check how you got the 460 g, I'm not sure where that came from. Cheers! :)
I have made these cookies time and time again. My family, friends and I absolutely LOVE THESE. Thanks lovely ladies for sharing all your awesome videos with the world. They are an absolute must in our household.
I made some cookies a couple days ago using this recipe and honestly it was the best cookie I’ve ever eaten, my family couldn’t stop going on about how amazing it was !!
Thank you so much for sharing these recipes!!! All these NYC cookies are AMAZING! I've started selling these through my home-baking business and everyone loves them! Full credit to you guys!
Hi, I’ve started to sell these as well however the birthday cookies are not baking well. It’s the same oven and temperature but just for them, the sides get burnt but the centre still is soggy and doughy. Can you please help me fix this problem. Also my red velvet didn’t spread or turn red. Again it’s the same oven where chocolate chip and double chocolate bake brilliantly . Can you please help
I'm an amateur college student I've been making cookies for some months now, I have almost no kitchen knowledge at all. I made these, the video was easy to follow, and the result were amazing delicious cookies
Watching this in September 2020. Listening to them saying how exciting this year would be broke my heart 😅 However, I made my own cookies and they are perfect 🤤
Jemma you look amazing, so good to see you up and around again. Sally you are so lovely, could not be anyone better to stand in for Jemma. The cookies look amazing. Hope you both had a fab christmas and very best wishes for 2020
The first time I made them I made them with 100g of coco replacing some of the plain flour and my chocolate chips were 200g 72% 100g milk choc and 100g white chocolate chunks. I must say this nearly broke my mixer hopefully the extra egg yolk will help. Loving Sally presenting your channel is in good hands Jemma get well soon.
i tried this recipe but i changed the measurement of sugar to 200g (instead of 320g) only bcs i dont like it when its too sweet and voila!!!!! ITS SO GOOD AND WORTH TO TRY!!!!! this recipe is magical
adila sawaludin i tried it and felt it needed I little bit more of sugar, don’t know if it’s because I used white chocolate chips, I ran out of dark chocolate chips, also I notice there is no vanilla extract in this recipe 😐
Cupcake Jemma plus 1 - congratulations!! I pray you are well with all of this covid sadness and you are recovered from your back injury. So love your channel, your sweet videos and your staff is amazing. Grateful for everything Cupcake Jemma in the USA! ♥️
My 11 almost 12 year old makes these cookies for my fam bam all the time. AMAZING. THANKS GUYS for sharing this AMAZING receipe. Did I mention they were AMAZING. My AMAZING daughter wrote the receipe down so that our IPAD doesnt get sticky AMAZING cookie dough on it everytime she makes it. We thought we would be nice (because we are nice) and share out word processing skills for your printing ability.... Double chocolate chip New York Cookies-Cupcake Jemma. Ingredients 230g Cold Butter Cubed 160g Caster Sugar 160g Soft Light Brown Sugar 450g Dark Chocolate Chips 230g Self-Raising Flour 200g Plain Flour 70g Cocoa Powder 1 tsp Salt 1/4 tsp Bicarbonate of soda 3 tsp Baking Powder 2 LG eggs 1 egg yolk Directions 1. Cube the butter (keep it cold) and soften it (DON’T CREAM IT) for 30 seconds. 2. Measure out the Brown sugar, Castor Sugar and add them to the butter. Combine it 30 seconds. Then add the Chocolate Chips combine 30 seconds. 3. Measure out the Self-Rising Flour, Plain flour, Cocoa Powder, Salt, Baking Soda and Baking Powder and put it in the bowl. 4. Combine until a breadcrumb consistency. 5. Bind the cookies by adding 2 Large eggs and 1 egg yolk and combine until a dough just comes together, do not over mix. 6. Measure out 65g Cookies ( our preferred size 'Healthy Portion Size') and Freeze them for 1-24 hours. 7. Preheat the oven and tray in the oven on 180°c on fan forced. Put the cookies in for 16 minutes. Wait for them to cool on wire rack. Eat, Love and stay in your bubble "baking" .
Its actually because king henry the 8th made a law that made it a crime to under deliver on the weight of baked goods and standardised the sizes. So to make sure they never came in under wright they would give 13 instead of 12
@Sass McFrass a Baker's dozen just makes certain the customer gets the amount expected, like if you were buying 12 or a dozen of anything, the 13 th one insures you got your full amount in case, one was not of weight, like in cookies, a dozen apples plus one, in case one may be bruised, etc etc etc.
I watched this yesterday and made it today, it turned out to be so so good!! It’s probably the best double chocolate chip cookie I’ve ever made. Also I used a mixture of 70 and 90% chocolate chips which balanced up so well with the sweetness of the cookie. The amount of salt was great as it brings out the nuances of all the chocolate flavour. Awesome!! It’s a keeper...
These were great! I took out 30g of A/P flour and replaced that with 30g of cake flour. I then added some espresso powder to really bring out the chocolate. Divine! Every one at work enjoyed these and begged me to make more for holiday events.
Had one of these from the Soho shop and it was amazing so thought I'd try to make them at home. Halved the recipe (used one egg and one yolk) and made 16 (baked for about 12 mins). Turned out almost as well as the ones in the shop :) Make sure you ball up the dough before you freeze it - I thought I could slice it off when it came to baking but it is too crumbly for that. Think I'll get some much nicer chocolate chips for next time too.
These cookies were soooooo good. I made these cookies. But becuz I don’t have a fan assisted oven I made these in the air fryer and omg these cookies were PERFECTION..❤️
The Baker’s dozen comes from always having a test cookie before they used to put them out into the glass cases for sale. That’s what my mama told me anyway and she was 102 so I’m sure she remembers the reason.😊
I am not trying to dispute your elderly mother but the reason for the baker's dozen was to make sure the customer got the right amount of product in weight.
This is the best double chocolate cookie recipe ever!!! Thank you, Jemma....as always your recipes don't disappoint. I made them today for the first time and my whole family loves them!
What an amazing chocolate chip cookies , I was lucky enough to pop in and watch this video, simple ingredients, straight forward to follow, done it with my daughter 11 😊 strongly recommend it 👍👍
Welcome back Jemma! great to have a duo team today at least in the beginning with you back in action kinda.Also congratulations on your angel to come! I'm still so excited. Sally keep up the great work too it's amazing to see you every week.you should have your own channel too I'd subscribe. All of you are amazing and I hope ya'll had an amazing Christmas and everyone else on the feed too.
Made these cookies and kept some of dough frozen and baked it weeks later and they came out amazing! Decadently chocolatey , crunchy exterior but soft and gooey interior, the absolute perfect double chocolate chip cookie! Thank you so much for this great recipe Sally!
Sinead Mcmahon I kept them for only a day and I just microwave it for a few seconds for it to soften slightly. I think they’re best eaten on the same day cos if you kept them I figured the texture is gonna change.
Can you please post a video on how to make this exact cookie but with some sort of filling in it like Nutella or cream cheese icing so we can make our own flavours? Thank you so much
I’ve just made these with my 6 year old son ‘ honestly these are the best chocolate chip cookies we’ve ever made. We followed the recipe to the T and it came out amazing!! We’ll definitely make these again and I cant wait to try out other recipes from here. ❤️
So good to see you back Gemma 😘 may you be blessed with the best 😘💕 I am a really biiiiiiggggg fan of yours. And this chocolate chip cookie by sally looks just out of this world. I am definitely going to make these soon 💕
I just made these - scrumptious. My test cookie did not spread well, so I reshaped into more of a hockey puck. Very nice spread with nice cracks for texture.
OMG since you posted these on insta I've wanted them, was planning to pop in to C&D on the weekend but I think I will have a go at making some, thanks queen!
Rewatching for the 100th time, and I literally grimaced when Jemma said "Can't believe it's almost 2020." PTSD LOL! Glad we're past that year, and glad we still have these amazing recipes!!!
Just made these and the flavor is amazing! Although, they didn’t spread enough so they weren’t completely cooked in the middle which made them fall apart quite easily. I really want some advice on if I should lower/higher the oven temp or have them in longer etc.Thank you!❤️
You could try cooking them longer. Just a few minutes longer at a time. If you have an oven light, and a window to peak into the oven; that would be better than opening the oven every few minutes. Another thing you could try is make sure your baking powder & baking soda are fresh. If you don’t bake much, you wouldn’t think about them being out of date. Another thing to check is the oven temp. If your sensor says it is 350*, it could actually be 325*. Some times there may be a “cold spot” and a “hot spot” in the oven, so mid-way through the baking, spin the cookie sheet. This will help with even cooking. Also, it could be your cookie sheet. Sounds crazy, I know, but I have a sheet that is dark metal. My cookies always come out darker, and crispier than my lighter, air bake sheet. The lighter pan needs a few minutes longer than the darker pan. My electric oven cooks faster than when I had a gas stove too, so if you have gas, try baking longer. Those are just a few “brain storming” ideas from my experience in the kitchen. I hope something helps you.
@@amersklain4706 sorry for the late response! Thank you for your advice, really appreciate it. I actually have an oven thermometer so I know the temperature is what it should be. It could be one of the other factors you are mentioning. I tried baking them longer with a lower temperature and they came out great. Took a few rounds of cookies though 😁 the annoying part is that I didn’t write down what temp and time I put them in for and now when I made the birthday cake NYC cookie I failed again 🙈
yep, casually just doing a oned handed crack and talking I mean that's what I do totally it's not like I fail at cracking an egg overall with 2 hands, yep, yeah, lol
For anyone who doesn't know this (probably most of us Americans), they use "European style" butter (which is the best in my opinion). It has a higher butter fat percentage (84%), and lower water content. So make sure you use a "European style" butter like Plugra, Kerry Gold, Finlandia, etc etc which all have butter fat percentages of 82% and up. It is much creamier and different then your normal American style butter. Also when making these cookies, use the fan in your oven so they come out a little more golden around the outside of the cookies. Thanks for the great video and great recipe 🧈😊.
On the off chance that there are baked cookies left over, would you recommend putting them in the microwave for 10 seconds or so to warm them up before eating them later or are they awesome cooled as well?
Yuuuum! Love these so much, thanks for the recipes! My hand held whisk couldn't take the cold butter 😂 all stuck in the beaters but looked like the French butter log then 😋 and clearly I don't have big enough bowls but these are soo good! They remind me of Ben's cookies
I added a tsp of vanilla and a Tbsp of instant espresso. Then I did half regular cocoa and half black cocoa. Makes that chocolate flavor even more bold!
Love Sally she’s a natural in front of the camera - a real delight! I hope she does more videos!
Fry Spuds are they sisters? Their mannerisms are so similar!
Love them both -- such naturals! So easy to listen to and they make such beautiful things and explain it all so well. Glad I found this channel.
Agreed
Me too!!!
While eating a cookie
When she broke the cookie apart and you could see the melted choc chips, I'm like, drool!!!!
I made the NYC chocolate chip cookie but instead of freezing it for one hour I left it in the freezer for 24 hours. Let me tell y’all, it was well worth the wait. Those were the best cookies I’ve ever made from scratch and everyone who tried them wholeheartedly agrees.
I ate way too many once they were out of the oven, they were amazing!
I made a batch and cook four at a time leaving the rest in the freezer for when someone pops in 😆
Kim from New Zealand that’s a great idea! I should do the same 😊
Beverley Nunes same here. Once they’re out of the oven, I can’t keep my hands off of them!
Me too, found they baked a lot better after 24 hours than 90 mins too.
Thought you might like to know why the number 13 was called a bakers dozen (my grandad used to be a baker a loooong time ago...I'm nearly 60!) Anyway, way back a couple of centuries ago when people bought their cakes, bread rolls e.t.c. sometimes the weights and measures were either not that accurate or shop or stall owners tried to skimp on the amount they gave their customers. So, just to make sure the customer was given the right weight in bread, cakes, rolls e.t.c. when they asked for a dozen they popped in an extra one (making 13) just to make sure the customer wasn't short changed as it were and got the full weight they were entitled to and they couldn't complain they were being diddled. Yeah I know, I'm full of useless information...lol.
I loved this so much. Tell us more!!!
Nice to know! 😄
Haha I don't think of this as useless information, I think it's more of a fun fact!
I heard it was created because parents would send their kids to pick up a dozen cookes,bread loafs etc and the kids would end up eating one of them. so the bakers would give a 13th one for them to eat so that the parents wouldnt think they got skimped lol
@@michaelkochick6378 nope
WRITTEN RECIPE:
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
450g Dark Chocolate Chips (not too dark)
230g Self-Raising Flour
200g Plain Flour
70g Cocoa Powder
1 tsp Salt (some ppl think you need less)
1/4 tsp Bicarbonate of soda
3 tsp Baking Powder
2 large eggs
1 egg yolk
Cold butter, chopped, loosen for a minute with mixer. Add the sugars and combine for 30 seconds. It'll look like nuggets. Add choc chips and mix for 30 seconds.
Add flours and cocoa powder. Add baking powder, bicarb and salt. Mix on slow till its a breadcrumb consistency. Beat the eggs, then slowly pour them in while mixing.
Make 125g balls, freeze for 90mins - over night. Bake for 18 mins in 180C, the baking tray already heated in the oven (to make the bottom crispy).
ماهو نوع الزبده نباتيه ام حيوانيه
Okay, I’ve scoured the comments but hadn’t found an oven temp conversion for people like me in the US who don’t have a fan/convection oven. I baked these bad boys at 375 degrees F in my conventional oven for 26 minutes and they turned out absolutely perfect. Crispy on the outside and underneath but soft on the inside. They taste amazing. They weren’t spreading at all so I just kept adding time in 4 minute increments until they spread enough like in the video. It’s hard to tell when they’re done because they’re dark cookies but 26 minutes did the trick for me. Hope this helps other people ❤️❤️❤️
How did you know the ingredient measurements
Faith Scheetz I have a kitchen scale but you can always google measurement conversions too.
Thank you! I was wondering about the temp too!
Ulas Onal it’s difficult to convert temperature and bake time for conventional ovens vs convection ovens. They bake at different rates because of the circulated heat.
Thank you!!
The way sally cracks her eggs and talk at the same time... oh my god...so profesh!!!
xxx
A baker's dozen is thirteen because in times past people would ask for a dozen rolls but legally bread was sold by weight. Bakers often used to add in an extra roll, making the quantity up to 13, to prevent the possibility that the rolls had been below the legally required weight. This meant the bakers couldn't get arrested and punished for selling underweight bread quantities. This is my understanding of why a baker's dozen is always 13. Thanks also for the lovely recipe. 😊
Thank you for the explanation 😊
Georgina Turner My old teacher told me it was because they would make an extra one for them to eat for themselves LOL
i was lied to 😭
It’s in case of a mistake. Meaning you still have a dozen 🤦🏼♀️
www.britannica.com/story/why-is-a-bakers-dozen-13
Thank you I never knew that. :)
So goooood to have Jemma back! Although Sally has won me over, she is just the sweetest
These are bomb. Superdelicious. Being in Italy you can't find self-raising flour so I have used 430gr all purpose flour plus the 70gr of cocoa (00 type) as the recipe wanted, and they are amazing. Taste and texture haven't been altered. So tasty
Will defo redo them
You can make self-raising (or "cake" flour) with a cup of AP flour, 1 1/2 t. of baking soda and 1/2 t. of salt.
Oh really, thanks for the info, I was wondering if it would matter to use all purpose only, cause self rising is a bit expensive for me ,
thanks for this way. I was worry when I dont have self raising flour. now i am very happy when starting make them. thanks again
Hi! Thank you for that useful info! Did you skip the baking soda, or did you use everything else as the recipe asks?
I did use the baking soda yes.
You're welcome guys x
Sally and Cupcake Jemma, I made these cookies and they are fantastic. I agree with Sally the salt is important and ever since I switched to fine sea salt I can taste the difference. Thanks Crumbs and Doiley gang for giving us a fantastic recipe. Love it.
I saw this just a 2 hours ago, and I have all the ingredients at home.. now the dough is sitting in the freezer 😅
Thanks Jemma and the team!
How were the cookies?
I bet they're still in the freezer lol 😆
@@onetouhid rumor has it that the dough is still sitting in the freezer
when you've finished baking them, letting them cool, and eaten them all, in one sitting (that's what I would be tempted to do), let us know how wonderful they tasted !
How long do keep it in the freezer?
I made these cookies today. I didn't have 54% chocolate chips, so I reduced the amount of sugar and they turned out amazing. One is never enough🍪🍪😍 Thank you for sharing the recipe 😊
Just made these cookies, but I did change a few things. Instead of chocolate chips I used Reece’s peanut butter baking chips (2 bags) and I measured 10 6 ounce cookies. They were incredible ❤
Anytime I watch cupcake jemmy I yearn to bake..today my double choc chip cookies balls are cooling in the fridge.. can't wait to bake in the evening..I miss your soho store..2 years back was there and had loads of cupcakes n cookies❤
I made these, they're amazing. Tbh I couldn't be bothered to freeze the dough and they were great! My dough was still a little dry so I added 2 tsp of milk and it went amazing
So much respect for pastry chefs.
I made these weeks ago, I used your recipe for the Walnut chocolate cookie and replaced 40g of the flour with 40g of cocoa powder. It worked magic. I added roasted chopped hazelnut and froze blobs of nutella and stuffed each cookie with one to have a nutella centered cookie.
Sounds Delish! 🤤
I made these and let me tell you...they DO NOT disappoint! I have a convection oven and at 360 F, they required an additional 6 or so minutes...but OH MY!!! I served them to company warm with Vanilla Ice Cream and they all applauded!!! I'll try the Oatmeal raisin ones next...thank you for this!!
I made this for my colleagues in the Emergency to power through the pandemic and I think it worked!!! Thanks Jemma :D this is a real chocolatey pick-me-up after a busy day of work
I am from Saudi Arabia and love the way you cook sweets. I learned a lot from you. Thank you from the heart🇸🇦
When Sally points at Jemma & laughs in the beginning....like a million sunrises!
Amazing recipe!! I froze them for 24 hrs and the taste was great. I didn’t reduce the amount of sugar and it was perfect. I had to flat the cookies while they were baking.
In London at the minute all the way from Perth (Australia)... Visiting c&d in Soho today and I’ve never been more excited!!
I'm getting ready to make a second batch of these cookies. They are DEVINE. To all of you at the bakery, only since finding your channel have I been successful in some of the more difficult recipes. I've always said that the Brits know how to bake. THANK YOU, LADIES AND GENTLEMEN! My pavlova was beautiful.
I know some have previously discussed amounts and values for typical U.S. measurements and ingredients, but let me share my very successful experience:
Instead of the Self-Rising + A.P. Flour + Baking Powder, for perfect results you can use exactly:
416 g A.P. Flour (3.25 cups) and
28 g baking powder (5.5 tsp)
Don't forget the baking soda is separate.
I used a 3-way mixture of 72% dark choc. chips, 60% dark choc. chips, and white choc. chips.
I pre-heated my conventional (no fan) oven (along with the baking sheet as recommended) at 375 F for at least a half-hour, and baked the frozen balls for exactly 18 min. They were perfect -- exactly as shown.
Also, I mixed everything by hand. I can't wait to try another "flavor" of this style cookie.
Thanks for sharing your experience
I needed the conversions, thanks!
I let it cool and it still crumbled... Any suggestions???
The original recipe has 460gram of flour in total. And yours is 416 grams. Is it ok? Thanks in advance
@@fifiyuliasusanti6097 Hi, thanks for checking. So the original recipe has 230 g self-rising + 200 g plain + 3 tsp (14 g) baking powder, for a grand total of 444 g. My recipe has 416 g plain + 28 g baking powder, for the identical total of 444 g. (Of course the 1/4 tsp baking soda is separate.) Maybe double check how you got the 460 g, I'm not sure where that came from. Cheers! :)
These were THE BEST COOKIES I've ever made. I was worried they wouldn't rise, but they were huge ! Thank you so much for the recipe.
When she cracked the eggs at 4:51, my heart ♥ she can have it
I have made these cookies time and time again. My family, friends and I absolutely LOVE THESE. Thanks lovely ladies for sharing all your awesome videos with the world. They are an absolute must in our household.
I made some cookies a couple days ago using this recipe and honestly it was the best cookie I’ve ever eaten, my family couldn’t stop going on about how amazing it was !!
Did you freeze first or go straight in the oven?
Freeze them :)
Wow!!! The way you cracking those eggs..!😍😍😍😍😍😍😍😍😍😍
Thank you so much for sharing these recipes!!! All these NYC cookies are AMAZING! I've started selling these through my home-baking business and everyone loves them! Full credit to you guys!
Hi, I’ve started to sell these as well however the birthday cookies are not baking well. It’s the same oven and temperature but just for them, the sides get burnt but the centre still is soggy and doughy. Can you please help me fix this problem.
Also my red velvet didn’t spread or turn red. Again it’s the same oven where chocolate chip and double chocolate bake brilliantly . Can you please help
I'm an amateur college student I've been making cookies for some months now, I have almost no kitchen knowledge at all. I made these, the video was easy to follow, and the result were amazing delicious cookies
Watching this in September 2020. Listening to them saying how exciting this year would be broke my heart 😅 However, I made my own cookies and they are perfect 🤤
Wishing u speedy recovery Jemma God bless u both and keep up the good work
Jemma you look amazing, so good to see you up and around again. Sally you are so lovely, could not be anyone better to stand in for Jemma. The cookies look amazing. Hope you both had a fab christmas and very best wishes for 2020
The first time I made them I made them with 100g of coco replacing some of the plain flour and my chocolate chips were 200g 72% 100g milk choc and 100g white chocolate chunks. I must say this nearly broke my mixer hopefully the extra egg yolk will help. Loving Sally presenting your channel is in good hands Jemma get well soon.
Made these cookies the other day. Amazing! Best batch I’ve ever made. The freezing technique makes all the difference. Thanks for the recipe.
did you put in the fridge or freezer?
Jemma you've got the pre-mama glow and it's sooo awesome! Literally so excited for you🤗
Good to see Jemma
i tried this recipe but i changed the measurement of sugar to 200g (instead of 320g) only bcs i dont like it when its too sweet and voila!!!!! ITS SO GOOD AND WORTH TO TRY!!!!! this recipe is magical
adila sawaludin i tried it and felt it needed I little bit more of sugar, don’t know if it’s because I used white chocolate chips, I ran out of dark chocolate chips, also I notice there is no vanilla extract in this recipe 😐
I just baked those cookies, and Everyone loved it!!! Thank you so much Jemma and Sally ❤️❤️❤️
Great to see you Jemma! Hope to see you soon in baking videos. And great job team! Such an incredible people supporting Jemma ! Xoxo
"Got exciting things happening in 2020" OH GOD I WISH I COULD GO BACK AND WARN THEM
Loll
Cupcake Jemma plus 1 - congratulations!! I pray you are well with all of this covid sadness and you are recovered from your back injury. So love your channel, your sweet videos and your staff is amazing. Grateful for everything Cupcake Jemma in the USA! ♥️
I made redvelvet one and keep in the freezer for 24 hours before baking them..and its taste was sooooooo amazinggg 😭
My 11 almost 12 year old makes these cookies for my fam bam all the time. AMAZING. THANKS GUYS for sharing this AMAZING receipe. Did I mention they were AMAZING.
My AMAZING daughter wrote the receipe down so that our IPAD doesnt get sticky AMAZING cookie dough on it everytime she makes it.
We thought we would be nice (because we are nice) and share out word processing skills for your printing ability....
Double chocolate chip New York Cookies-Cupcake Jemma.
Ingredients
230g Cold Butter Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
450g Dark Chocolate Chips
230g Self-Raising Flour
200g Plain Flour
70g Cocoa Powder
1 tsp Salt
1/4 tsp Bicarbonate of soda
3 tsp Baking Powder
2 LG eggs
1 egg yolk
Directions
1. Cube the butter (keep it cold) and soften it (DON’T CREAM IT) for 30 seconds.
2. Measure out the Brown sugar, Castor Sugar and add them to the butter. Combine it 30 seconds. Then add the Chocolate Chips combine 30 seconds.
3. Measure out the Self-Rising Flour, Plain flour, Cocoa Powder, Salt, Baking Soda and Baking Powder and put it in the bowl.
4. Combine until a breadcrumb consistency.
5. Bind the cookies by adding 2 Large eggs and 1 egg yolk and combine until a dough just comes together, do not over mix.
6. Measure out 65g Cookies ( our preferred size 'Healthy Portion Size') and Freeze them for 1-24 hours.
7. Preheat the oven and tray in the oven on 180°c on fan forced. Put the cookies in for 16 minutes. Wait for them to cool on wire rack.
Eat, Love and stay in your bubble "baking" .
Maryam Behayaa hehe
ماهو نوع الزبده من فضلك
The 13th cookie is for the baker herself 😉
lol what? it's for a quality taste test! ;)
😀😀😀😀
Its actually because king henry the 8th made a law that made it a crime to under deliver on the weight of baked goods and standardised the sizes. So to make sure they never came in under wright they would give 13 instead of 12
@@ge2719 pretty sure it was Henry III. The 8th was much later than that law.
@Sass McFrass a Baker's dozen just makes certain the customer gets the amount expected, like if you were buying 12 or a dozen of anything, the 13 th one insures you got your full amount in case, one was not of weight, like in cookies, a dozen apples plus one, in case one may be bruised, etc etc etc.
I watched this yesterday and made it today, it turned out to be so so good!! It’s probably the best double chocolate chip cookie I’ve ever made. Also I used a mixture of 70 and 90% chocolate chips which balanced up so well with the sweetness of the cookie. The amount of salt was great as it brings out the nuances of all the chocolate flavour. Awesome!! It’s a keeper...
Hii did you use unsalted butter?
omg jemma, we are glad to see you doing better and with a great recipe video
These were great! I took out 30g of A/P flour and replaced that with 30g of cake flour. I then added some espresso powder to really bring out the chocolate. Divine! Every one at work enjoyed these and begged me to make more for holiday events.
Great idea. I use expresso powder in cakes, so why not. 😃👍
Had one of these from the Soho shop and it was amazing so thought I'd try to make them at home.
Halved the recipe (used one egg and one yolk) and made 16 (baked for about 12 mins). Turned out almost as well as the ones in the shop :)
Make sure you ball up the dough before you freeze it - I thought I could slice it off when it came to baking but it is too crumbly for that. Think I'll get some much nicer chocolate chips for next time too.
many congratulationd Jemma and thanks Sally for the wonderful show..cookies look extremely delicious. Happy new year to the team.
Welcome back Jemma. Sally you did another great tutorial. Happy New Year to everyone at C&D.
These cookies were soooooo good. I made these cookies. But becuz I don’t have a fan assisted oven I made these in the air fryer and omg these cookies were PERFECTION..❤️
Omg! They look so delicious! Cant wait to try and make them myself. (Emphasis on try). Thanks for the recipe:)
I made it. Really super delicious. And also I decided to make almost all of your cookies. Thank you sooooo much.
The Baker’s dozen comes from always having a test cookie before they used to put them out into the glass cases for sale. That’s what my mama told me anyway and she was 102 so I’m sure she remembers the reason.😊
I am not trying to dispute your elderly mother but the reason for the baker's dozen was to make sure the customer got the right amount of product in weight.
It's good to see you again in good, healthy condition, Jemma! Speedy recovery 🙏🏻
I’ve tried the recipe & it’s amazing ! I’m eating it right now. Thank you for sharing this recipe !
This is the best double chocolate cookie recipe ever!!! Thank you, Jemma....as always your recipes don't disappoint. I made them today for the first time and my whole family loves them!
I LOVE SOFT THICK CHEWY DARK CHOCOLATE CHUNKS COOKIES.
What an amazing chocolate chip cookies , I was lucky enough to pop in and watch this video, simple ingredients, straight forward to follow, done it with my daughter 11 😊 strongly recommend it 👍👍
Welcome back Jemma! great to have a duo team today at least in the beginning with you back in action kinda.Also congratulations on your angel to come! I'm still so excited. Sally keep up the great work too it's amazing to see you every week.you should have your own channel too I'd subscribe. All of you are amazing and I hope ya'll had an amazing Christmas and everyone else on the feed too.
So delicious. Glad to c u back Jemma, u look like u are doing much better, may u and your team have a blessed season.👍❤
That is someone who has cracked a lot of eggs...
one handed crack is easier than two handed ;)
Jesse not to me
Made these cookies and kept some of dough frozen and baked it weeks later and they came out amazing! Decadently chocolatey , crunchy exterior but soft and gooey interior, the absolute perfect double chocolate chip cookie! Thank you so much for this great recipe Sally!
Hi, what percentage of dark chocolate do you use? Thank you
I just made it, it's sooooooo good, thank you so much for sharing this recipe~ 😊😍
Made the NYC chocolate chip cookie and it really was the best cookie ever!!!! BRB making these ultimate chocolate ones now!
Hi. How were they a day or 2 after baking? I never use eggs in cookies, they seem cakey to me but definitely want to try these
Sinead Mcmahon I kept them for only a day and I just microwave it for a few seconds for it to soften slightly. I think they’re best eaten on the same day cos if you kept them I figured the texture is gonna change.
Hi jemma I am going to the crumbs and doilies shop tomorrow!
Having been there this year (I am for Australia) it is awesome ! Enjoy!!!
Im from Australia too and would love to go there.
I made it fpr my son. He loved it so so much. Thank you dear.
So happy to see Jemma back on her feet and with the crew! Plus, love the way Sally laughs!! Happy New Year!
I made them yesterday. My wife and my children went crazy ! It's really delicious, the strong and dark chocolate taste is wow.
Thank you.
One day I’d love to be as successful as you but I’ll keep watching and get there. Xx
I made some of these last night and I must say it turned out better then I expected. Thank you for the recipe.
Isn't it too sweet?^^
Can you please post a video on how to make this exact cookie but with some sort of filling in it like Nutella or cream cheese icing so we can make our own flavours? Thank you so much
I’ve just made these with my 6 year old son ‘ honestly these are the best chocolate chip cookies we’ve ever made. We followed the recipe to the T and it came out amazing!! We’ll definitely make these again and I cant wait to try out other recipes from here. ❤️
She's eatin for two? Congrats jemma! Just found out about this. God bless!
So good to see you back Gemma 😘 may you be blessed with the best 😘💕
I am a really biiiiiiggggg fan of yours. And this chocolate chip cookie by sally looks just out of this world. I am definitely going to make these soon 💕
The eggs at about 5:00 look like the yolks were smiling LOL I'm sorry it's just something I noticed.
I came here to comment this, glad I wasn't the only one!! 😁
@@SammiiXxCare :) It's kinda cool actually how it ended up like that.
I made two pans of these at the same time in my oven with the convection setting at 360 degrees for 19-20 minutes. Came out perfect!
I feel like I'm watching Hi-5 / Wiggles for adult. Love it.
I just made these - scrumptious. My test cookie did not spread well, so I reshaped into more of a hockey puck. Very nice spread with nice cracks for texture.
OMG since you posted these on insta I've wanted them, was planning to pop in to C&D on the weekend but I think I will have a go at making some, thanks queen!
Wow, I wish I lived there so I could just pop in for some cookies! 😊😋
Just made. Waiting to bake. Jemma & Sally are fantastic. Can’t wait!
"Chocolatify it more." .... yes.
Im excited to try this recipe :) and you guys are delightful in person & to watch. Jemma you have a FAB team
Rewatching for the 100th time, and I literally grimaced when Jemma said "Can't believe it's almost 2020." PTSD LOL! Glad we're past that year, and glad we still have these amazing recipes!!!
Yes Freeze For 24hrs and Then Bake It's Comes Out Amaaaaazing ❤️ The Best Cookies I've been Made 💕 Thank You Jeema ❤️❤️
Guess who's back
Back again
Jemma's back
Tell a friend
Guess who's back, guess who's back, guess who's back, guess who's back
guess who's back, guess who's back, guess who's back.
You know it’s a good cookie when they split it apart and your heart almost skips a beat.
Just made these and the flavor is amazing! Although, they didn’t spread enough so they weren’t completely cooked in the middle which made them fall apart quite easily. I really want some advice on if I should lower/higher the oven temp or have them in longer etc.Thank you!❤️
You could try cooking them longer. Just a few minutes longer at a time. If you have an oven light, and a window to peak into the oven; that would be better than opening the oven every few minutes. Another thing you could try is make sure your baking powder & baking soda are fresh. If you don’t bake much, you wouldn’t think about them being out of date. Another thing to check is the oven temp. If your sensor says it is 350*, it could actually be 325*. Some times there may be a “cold spot” and a “hot spot” in the oven, so mid-way through the baking, spin the cookie sheet. This will help with even cooking. Also, it could be your cookie sheet. Sounds crazy, I know, but I have a sheet that is dark metal. My cookies always come out darker, and crispier than my lighter, air bake sheet. The lighter pan needs a few minutes longer than the darker pan. My electric oven cooks faster than when I had a gas stove too, so if you have gas, try baking longer. Those are just a few “brain storming” ideas from my experience in the kitchen. I hope something helps you.
@@amersklain4706 sorry for the late response!
Thank you for your advice, really appreciate it. I actually have an oven thermometer so I know the temperature is what it should be. It could be one of the other factors you are mentioning. I tried baking them longer with a lower temperature and they came out great. Took a few rounds of cookies though 😁 the annoying part is that I didn’t write down what temp and time I put them in for and now when I made the birthday cake NYC cookie I failed again 🙈
This recipe is so incredible! I tried and it taste so yummy! I love it. Thank you ❤️
yep, casually just doing a oned handed crack and talking
I mean that's what I do totally it's not like I fail at cracking an egg overall with 2 hands, yep, yeah, lol
For anyone who doesn't know this (probably most of us Americans), they use "European style" butter (which is the best in my opinion). It has a higher butter fat percentage (84%), and lower water content. So make sure you use a "European style" butter like Plugra, Kerry Gold, Finlandia, etc etc which all have butter fat percentages of 82% and up. It is much creamier and different then your normal American style butter. Also when making these cookies, use the fan in your oven so they come out a little more golden around the outside of the cookies. Thanks for the great video and great recipe 🧈😊.
one word everytime I watch her videos
HUNGRY
The best recipe ever. I tried this many times and it never went wrong. ❤️❤️❤️
On the off chance that there are baked cookies left over, would you recommend putting them in the microwave for 10 seconds or so to warm them up before eating them later or are they awesome cooled as well?
Yuuuum! Love these so much, thanks for the recipes! My hand held whisk couldn't take the cold butter 😂 all stuck in the beaters but looked like the French butter log then 😋 and clearly I don't have big enough bowls but these are soo good! They remind me of Ben's cookies