I just use the same temp and for the same 12-14 minutes – as these are already baked from chilled the difference isn’t too bad. Any advice? Thank you!!! Or add them as well as all of the chocolate? One key to these cookies is genuinely, as annoying as it’s going to sound… but trusting the recipe. But still 10/10! Baked these on Friday after my fiancé managed to source us some plain flour (hallelujah) and they were absolutely amazing! Can I put them in for a bit less time to make them more doughy rather than fully baked? Couldn’t help but eat them all! Absolutely delicious! I didn’t have any baking powder or bicarbonate so used all self raising flour, taking out a bit and adding some cornflour as suggested in the recipe and seemed to work ok, they tasted great! I have used your cookie bar recipes a lot and didn’t think to do it this way. Did you recommend to add any cornflour for this recipe? I am a massive fan of your page and have followed it for some time. I never leave recipe reviews, however I made these cookies today and they are the best thing I have ever tasted. Sodium bicarbonate and bicarbonate of soda are the same thing. I usually follow every step and ingredient in your recipe including the cornflour in the cookies. I made the most amazing cookies and my family loved them! I would watch my YouTube video for these to see where you went wrong x. Ideally, you would use all granulated, which would be a total of 175g. Easy to follow the recipe & it is so good. Obsessed with these! I do 3 batches at once then divide and do white choc, these ones and triple choc I have also done white choc and honeycomb all amazing. Just one question Jane, why is it that you have to put them in the freezer for 30 mins before baking them? Think Levain Bakery from New York, or Creme from London and so on. They are massive, so next time I might make 16 smaller ones, as they were as big as my son’s face. Thanks a million Jane. Thank you x. Thanks for sharing so many recipes with us! Best recipe ive used. Love the idea of freezing them to have a stash for later. They are huge and when i make a batch they go within seconds because i have more than 8 friends. so glad you like them!! Love your recipes! I’ve just made these and followed the ingredients/instructions exactly as you’ve said. I think it may predominantly be the baking powder that I may have put too much off but did measure it out. Hi, this recipe is absolutely incredible and wondered if cocoa powder can be added in and if so would I need to reduce the amount of flour ? I haven’t seen a difference when I’ve baked directly from frozen (when they’ve been frozen for a while). Just trying out the triple chocolate ones now too! Several tests were done; larger cookies … Milk Bar. I was wondering if this recipe would be suitable to create a cookie pie In a large tinfoil tray? Can I ask the reason for the salt is it for flavour or needed to activate something? before they won’t be good to bake from raw? You can make them smaller, they just won’t be NYC style if they are smaller! Semisweet chocolate morsels and chunks of walnuts mix and mingle, making each buttery bite better than the next. Another great recipe, made smaller ones and they all went. This time I don’t have any light brown sugar – I have Demerara or dark brown. I’m desperate to make these cookies! I keep a frozen stash in the freezer too which are handy for unexpected visitors. Easy to follow recipe just like all the others I’ve tried. Is it possible to bake these without an electric beater? Cant wait to try the chocolate ones, and hopefully Red Velvet in the future! And I don’t think that would work, unfortunately.. it would probably be far too raw in the middle and also burnt on the outside! The recipe is so good! Though i’ve read somewhere that adding cornstarch to cookie dough makes them better and im thinking about adding it. Ahh yay! x. This has become my go-to recipe for cookies. These cookies are going to change the way you cookie!Air frying is changing the way we cook from Steak, Pizza, to French Fries. I second this i used sea salt and they tasted far too salty wish I had left it out . X, Yes – if using a spread you need it to be cold as it will be naturally softer, but it shouldn’t be a sloppy mess at all. Does it matter if you leave the cookie dough in the fridge/freezer for longer? Would it work if I had a Nutella centre (froze little balls of Nutella), or maybe caramel (used rolos perhaps)? x, Deeeeeeeeelicious!!!! However, you can try it with another 1/2tsp of baking powder on top (so 2tsp total) but the texture will be different! Treat your customers to the aroma of freshly baked, gourmet cookies with David's Cookies 1.33 oz. Love your blog! x, Hi Jane, I didn’t have any bicarb so just used some extra baking powder, they were still amazing but I still want to try the exact recipe. Would you mind sharing what brand of chocolate chips you use? Hi Jane, I have recently discovered your YouTube channel and I LOVE it and your recipes! Oct. 24, 2020. By far the best cookie recipe I have ever tasted. Hi I wondered if you can use normal chocolate in replace of the chocolate chips for this recipe? I tried yours for the fist time following the suggestion of the corn starch and they came absolutely amazing! Best cookie recipe ever! xx. Yes muscovado sugar would work well! Microwaved for 20 seconds the day after baking and enjoyed with a coffee; perfect! , Hi Jane if making smaller cookies would you alter the cooking time x, Yes!! Wowzers!!!! Hi Jane , Thanks so much for this amazing recipe.! Absolutely delicious, thank you! Quite simply the best cookie recipe I have ever tried!! Hey! Sorry, I’m a bit confused?!? Aiming to try a new recipe each week from now on! Will this change the flavour or overall outcome of the cookie?? Can't wait to try different flavors of instant puddings and chips. As you are in America, ingredients could be different – which could easily cause this! Thank you! Got all the stuff to make another batch. However, a lot of you don’t like using it. I tried the exact recipe which turned out super good! Hi, Jane! Couldn’t wait to try these cookies and they are criminally good. I have finally given you all the recipe that you have been after, for such a long long time. Won’t they have problem melting/dissolving into the butter? I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. I’m planning to make these awesome cookies today. Absolutely amazing!! Thanks. Does the bicarb make a difference and if so is it to texture/flavour?! Not necessarily any type – baking spreads are best after block butter. My dad absolutely loves these! Even though they’ve been in the fridge rather than the freezer, Hey! Tried so many other recipes and never have turned out anywhere near as good – followed step by step. Also, do you prefer the NYC Chocolate Chip Cookies or the Chewy Chocolate Chip cookies? I made mine a little smaller but they still came out great. Ahh yay! Do you think I could make this into one giant cookie? Beautiful cookies! I found if frozen for more than the 30mins time (like properly frozen) they don’t flatten much and need a slightly longer bake – I added an extra 4 mins (rangemaster oven) – still absolutely gorgeous cookies. Hello – I’m afraid I don’t measure in cups as I find it extremely unreliable for baking. These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes! Looks amazing.. Thanks! This site uses Akismet to reduce spam. The spares I reheated in the microwave the next day & tasted just as good . Chip’s cookie offerings -- each as big as your fist and stuffed … Made these and they are amazing.!! I used 300g if dairy milk milk chocolate, and muscovado sugar as that’s all I had! Definitely a winner! I’ve made them twice now, first time exactly as the recipe stated, and second time for my vegan sister – used baking spread, and subbed the egg for apple sauce. x. Hi Jane! Another one of my lockdown treats, I think I’m having a few too many Haha. Thank you! Thanks x. What’s the best substitution? The salt is there for a bit of both. X. I’m having a hard time with baking from frozen. Hi! Used different fillings each time but both delicious! 25 years later, the rest is history, baked fresh daily. Did you add any Xanthan Gum to your gf cookies? I made these last week, half the dough is in the freezer for baking today! Do not use my images without prior permission. Perfect amount of choc chips in them. Thank you so much! They won’t be able to bake them if I give them unbaked. 99 Gansevoort St., nr. Ahh thank you!! HOWEVER… my mixture always seems a bit “wet” and I have to bulk refrigerate it before I can touch it. Eeek!) My partner and I loved them and dropped some round at my parents and friends and they all raved and asked for the recipe! For me the mixture isn’t wet (it may be worth looking at my YouTube video for these!) Even though I pretty much exclusively use blogs for recipes these days, I have never left a review. About NYC cookies is it possible to substitute the plain flour for the self rising one? My cookies always came out flat and not as I wanted them. I’m 100% trying them out today. I added chopped chocolate and smarties and I pressed a piece of Cadbury’s chocolate on top after! I would say that tin is too small personally (see my recent post for an 8″ cookie cake). Love your blog! 1 … I often bake on a Sunday afternoon with my niece, Natalie but we had to make do with a FaceTime call today (Due to bring on lockdown). Best cookie recipe I’ve ever tried, fab and so easy to make. So dry! I would only keep it in the fridge for up to 48 hours, after that it needs to be frozen x. Hi, i want to gift these to someone but I want to bake them for the recipient. I teased this post on my Instagram a little while ago and you guys went crazy for them… so I hope you are READY!! Thank you for the tips provided as they helped make them just perfect! Would I be able to make up the rest of it with a bit of oil or salted spread as they’re the only thing we have in atm, or would you recommend just reducing the amount I do to 2/3 of a batch to accommodate for it? Whether you like ’em thick and doughy or thin and crispy, the city’s best bakeries whip up chocolate chip cookies of all shapes and sizes. I think it would be fine – the texture of the daim bar may change due to the heat but it would still be yummy! Why could this be?? Pinterest I’ve just eaten two and am now in a food coma. Oh my goodness, the BEST choc chip cookie recipe EVER!!!!!!!! May I please ask, do you think I can turn these into colourful birthday cookies with sprinkles?! Thanks for sharing ❤️, Also I forgot to ask, can these be made as triple chocolate cookies? I’m new to baking and these are the first cookies I’ve made. Xx, Brilliant recipe. Yes! Would I need to use self raising flour instead or can this recipe be done without the baking powder? I want to do a peanut butter/reeses cup version, is that doable? Made these amazing cookies Yesterday, OMG they are to die for, my little 6year old Grandson said “These are the nicest cookies I ever had” . They lasted 1 day! I would look at my cookie bar recipes as they are already technically giant cookies! These cookies were simply delicious…I was wondering if I was to make the cookie half the size, 60grams each, (they are big…it didnt stop me eating about 3 yesterday) would they be as tasty? Thanks so much:). A unique property for Thomas Keller Restaurant Group, Bouchon Bakery & Café at Time Warner Center was the first Bouchon Bakery property to open in New York City in 2006. However I have been unable to find Baking Powder anywhere for ages now! My oven tends to be on the hotter side so I set the temperature to 175C and baked for 15mins. They are so sickly (good thing here) with all the chocolate but so good! Have a stash in the freezer for a later date. So what makes these cookies so special? I use all plain flour and add in the baking powder to get the texture, and I love it. This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. Not sure on oven temp. P. They can, but I do have that recipe coming soon which is altered a bit more. I did the lemon cheese cake at Easter which was a massive hit and then Mrs Hinch tagged u in a Instagram post and I saw ur cookies and thought I had to try. No I meant the chocolate callets spread out so they no longer look like chocolate chips rather like melted puddles of chocolate. I’ve made the recipe a couple of times now, I reduced the milk and dark choc quantities and added some white chocolate chips to the mix. I made 14 smaller cookies rather than 8 larger ones and found they were perfect size to have with a cuppa! Always cook them a little less than you think to stop them from being over cooked and keep them gooey. I made these last night and, because I didn’t quite have enough chocolate, I chopped up a small Snickers and Twix (albeit Aldi’s versions) and O.M.G! I’ve vakes a few of your recipes now and love them all. It’s perfection. I also baked for around 14 mins instead of 12 from frozen. Bake until the edges are golden brown and the center is lighter and soft, 18 to 20 minutes. Simple recipe as well so it was a big hit!! However, you can switch it up. Haha xx, Made these vegan by replacing the egg with 50ml soy milk and they are AMAZING! Lots of my readers have made them gluten free with a simply flour switch and said they worked well!! I froze my second batch and only been taking them out as and when. Is this unusual? Hands down the best cookie recipe I’ve ever made. Every recipe I tried becomes domed? All Rights Reserved. How long do you bake them for from frozen? We’re working hard to be accurate – but these are unusual times, so please always check before heading out. Gluten-free is usually the sad also … There is a block of stork that says for “biscuits scones and pastry’s” and that one worlds fine! The New York Times Chocolate Chip Cookies. I'm Jane, and I adore baking, cooking and all things delicious. I followed your recipe to the letter and used the cornflour as suggested. I have a batch of these in the freezer ready to bake, but I just wondered how long they’ll be okay being frozen for (like a month or something?) But Jane’s recipe restored faith in my dire baking talents and my batch turned out lovely! NYC Cookies are definitely the way to go.. lovely and chunky and yum! Any help would be appreciated! x, I’ve recently moved and been dealt a gas cooker which has thrown me slightly as I love baking your recipes! Take your Brooklyn blackout cake (made with Brooklyn Brewery beer and salted chocolate pudding) or chocolate chip cookie—a secretly vegan creation that’s sprinkled with salt—with a Stumptown coffee. If you are baking into a 9″ circular tin for example, the dough won’t need freezing as it’s contained in the tin – but about 20-25 minutes yes! Gave them out to a few families nearby (with social distancing and very careful when making them) and they absolutely loved them! Mentioned in the notes of the recipe!! These are the best cookies I’ve made. And I hope you love the cookies! Try another? I wasn’t prepared or willing to post an NYC Chocolate Chip Cookies recipe before I had actually eaten some for myself! Stick to the recipe for at least the first time, and then you can try altering it to different sugars and so on! I’ve not baked cookies before so not sure if this is how they are. This particular cookie recipe took the internet by storm when it was shared by the New York Times several years back. Crunchy cookies will come from a longer baking time, shorter will be softer! Hi Jane – just wanted to say these cookies came out amazing! You mention in the notes that you use Callebaut callets in your recipe. , These cookies are so good, I’ve had a lot of orders from them. x. I have some self raising, would it be possible to make these using that instead? We can’t get enough of them and I need to make more already! I rolled the dough into a sausage and froze for 30 mins before baking; sliced and baked for 14 mins. Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat till a … Without enough raising agent they just won’t be the same unfortunately! I’m so glad you liked them!! I have been set a task to do this for a friend but I am just not confident on how to do it and if it would cook in the oven fully being one cookie?! Please can you tell me if the egg needs to be at room temp? Freezing the cookies before baking is such a great tip and creates that amazing texture. Hey! Great recipe all round! X. Really recommend! Husband is a chef and he loved these, will definitely be making other variations! Thank so much for the recipe x, Hi! I will definitely be trying some different cookie recipes aswell! This cookie dough is made with fresh ingredients and a time-tested recipe so your guests will think it is made from scratch! You want 300g max of additions, so maybe like 200g chocolate chips, 100g walnuts! Yes definitely!! they’re so easy and I’ll definitely be making them again! Thank you for another great recipe! So they won’t be quite as gooey because they are smaller, but they’ll still be delicious! I’ve never made cookies that were so soft and gooey and delicious. Or even just the calories? Thanks, Yes they will – I haven’t bothered doing a NYC biscoff stuffed cookie yet as I have the other one already, but the theory works the same as the cookie dough is very similar! Classically bicarbonate is for cookies (in my opinion), the reason this cookie recipe also has baking powder is because of the plain flour! They go back in the oven, and get a few more whacks as they finish baking. Thank you for yet another brilliant recipe! These cookies are incredible! Recently, after discovering your recipes, I’ve been baking every weekend and the recipes are just incredible!!! Love your cookie recipes so much! I haven’t been able to get plain because of the lockdown but can’t wait and want to make them ASAP . If you bake one thing during isolation, make sure it’s these little morsels of gooey HEAVEN! You can find me on: These look amazing! And it will be out soon enough.. . I’ve made few things already and can’t wait to make them again! I use salt in my cookie dough as I do in all my cookies, but it has to be the right kind of salt. With trendy new desserts popping up constantly, good old milk and cookies has remained a fan favorite. Hi i follow you all the time and love all your bakes. I’ve also froze spoonfuls of nutella and wrapped them in the cookie dough before cooking to give a chocolate chip cookie with a gooey chocolate centre…a big crowd pleaser. I really honestly do. x. Tried these today and well all I can say is they are amazing. Hi! Had to make do with the ingredients I had so used half & half flour so the tips to change the baking powder & bicarb were great! 138. The salt makes this recipe! Will absolutely be making again. Hey! You definitely can – I generally freeze them if I’m leaving them longer than a day, but the fridge works just as well! Delicious, These are the best cookies I’ve ever tried! I can’t wait to try these during the week when my step son comes home.. so glad I found your page (but I’m trying to lose weight and everything looks unreal), When I get enough flour I’m so going to try these….. Recipe is fantastic and easy to follow. So good. Can these be bakes without being placed in the fridge once bowled? Tried these cookies today for Memorial Day. They are so delicious, crunchy outside soft and gooey and full of chocolate inside. & would everything else stay the same? There seems to be a shortage of light brown sugar in the supermarkets at the moment, if I substituted it, would I have to use all of what I substituted , so 175g of it or would I still do the 100 and 75 g? I haven’t used this as a giant cookie because I think the temperature is too high – but if you follow the idea of my cookie bars/mini egg cookie cake it should be okay! These are the best cookies I’ve ever tasted! I’m definitely gonna try these today! These cookies were the best cookie recipe I’ve ever baked. x, My son has made these today. Worked well! So they take roughly the same time for frozen or 1-2 minutes more! Or would it be better just to add M&Ms? xx. All I’m going to say is make sure that you do not use table salt in place of the sea salt (just don’t add salt unless you have sea salt) and also don’t mix up the bicarb and baking powder measurements (I’m normally so good with this stuff!). I read that you mentioned you could add nuts to them, I was just wondering if you would take out say 100g of the chocolate chips and add the nuts instead? I was wondering whether these could be made gluten free if I replaced the flour with GF flour? Hey! Ingredients 2 cups minus 2 tablespoons cake flour (8 1/2 ounces) 1 ⅔ cups What is the difference between the two? AMAZING! Thanks! How long can you freeze the cookie dough balls for? Lisa. The same amount of time roughly or 1-2 minute extra! The colours can change depending on sugars, or even just the oven, but they will be really soft as they do need the cooling time to continue to bake outside of the oven. Only made 4 today as it’s just me and my boyfriend isolating together, wish I made more! Hiya! I personally would use all white granulated, unless you like a darker toffee like flavour then I would use dark brown! I heard lots and lots of talk about Levain Bakery on my social channels before I went, and my gosh they did not disappoint. Any help would be appreciated , the best cookie recipe that exists – I just use less salt for my tasting and they are absolutely perfect every time! These look amazing, really interested in making them… but I can’t get hold of plain flour anywhere! Just trust in the timings – if they’re a nice golden colour. I put them in the microwave for 15 seconds before eating and they are just sooo delicious!! Not defeated I thought I’d try this recipe and they’ve turned out wonderful. Yes I would stick to 300g additional ingredients, so the walnuts would be a part of that.. for example 200g chocolate, 100g walnuts! They need the minimum mentioned to bake on the same day, but they can stay in the freezer for up to 3 months or so! It helps create the best cookie which is why it’s in all of my cookie recipes! Was hoping to make them today but was wondering if using lactose free spread would work instead of butter so that my lactose free son could enjoy them this time? (Although, I will be making a chocolate version soon!). Do you have a measurement in cups for the flour? I used my scale to make the right measurements as I am in the US, and it all came together perfectly! So gooey and soft! Super easy to make. (917) 464-3746. When researching into recipes, what Levain Bakery and other bakeries such as Creme in London and so on do.. it is a bit of a mix. Differences can be due to how you mix it, over measuring on certain ingredients, and not leaving it long enough to chill for example! Perfect cookie recipe. And so easy to make . Thank you , Ahh thank you so much! Just wow …. I swapped in cornflour as recommended and the texture was gorgeous, really gooey. The first time they had a slightly bitter after taste so the second time I reduced the baking powder and bicarb ever so slightly and they came out perfect! Chip. I don't personally flatten the cookies, as they flatten enough during baking - however, if you like flat cookies, flatten them a bit before baking. I’ve done this recipe for God knows how many times. My question is, I want to make these cookies as fresh as possible but limited for time in the morning. Can’t wait to bake some more, really boosted my confidence. Thank you so much, I will never make another recipe ever again. Love how gooey and soft these are. These cookies, made popular from the New York Times, are the best cookies you will ever eat. Have used in another recipe and they did the same thing. Ahhh yay! I used white chocolate chips and they were amazing. I love all of your recipes and your website is my go to whenever I’m going to bake anything. Do you have any tips for baking in gas ovens? Hi Jane! I also made mine slightly smaller at 100g just so I could get more cookies out of the batch. I was really excited to try these NYC cookie recipes. Amazing recipe and easy to follow. X, The normal is 3 months (but to be honest up to 6 months is totally fine if you order your freezer well!) They are divine, they are just perfection, and you dont need that much ingredients and jane does an easy to follow step by step recipe and method and if you follow this recipe you will have amazing cookies .

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