Decadent Double Choc Chip New York Cookie Recipe & Tutorial | Cupcake Jemma

[@stayandplay5789]

When she broke the cookie apart and you could see the melted choc chips, I'm like, drool!!!!

[@nicolaturner9352]

hello cupcake jemma happy new year to you and your team cant wait to see want you came up with next year cant wait for more baking loving your baking tips they are so so good thankyou for a amazing year lots off love i am so happy that you are back and glad your feeling better lots off love xxxxxx

[@rosephotography08]

Double Chocolate Chip NY Cookie conversion from grams to cups 1 c. plus some (8.10 oz) chopped cold butter Mix till softened Add sugars and you will have nuggets of butter sugar 2/3 c. plus some sugar 2/3c. plus some brown sugar Then add chips for 30 secs. 2 1/5 cups chocolate chips Add flours and cocoa powder and combine 1 7/8 c. self-rising flour 1 2/3c. flour 2/3 c. plus some cocoa Then add salt, baking soda and powder 1 tsp.salt 1/4 c. baking soda 3 tsp. baking powder For binding add eggs and yolk 2 lg. eggs +1 egg yolk Make 13 balls of dough and put on a cookie sheet. Wrap with plastic wrap and freeze for 90 min. 356F convection oven for 18 min.and then let rest 10 min. Haven't made these yet, but planning to. They look amazing!

[@رغودهرغوده-ف4م]

ماهو نوع الزبده من فضلك

[@rosemaryx7238]

Love how she cracked them eggs,....

[@roqayaalfardan460]

Merry Christmas 🎄😍♥️ love the recipe can’t want to do it 😍😍

[@Nilos.Bakedgoods]

I made mine, leaving them in the freezer overnight and they were delicious, BUT mine wouldn't flat out like yours did, I wonder why :/ Mine had like a vulcano type of look haha!

[@lenad.9744]

Nooo I came from Germany to London over Christmas... I was at C&D on Sunday and you two weren't there😩 ouh I could cry right now😭 but I bought your book and I love it😍 and as well congratulations for your baby and I'm happy that you're back😊🙏

[@sondrah4624]

I just made these but they didn’t spread at all in the oven - just big round blobs. I had to go in and smoosh them after 15min in the hopes of cooking the middle just a little. Anyone know where I went wrong?

[@JayPatel-bh6jm]

Mine do the same thing with the chocolate chip version. I leave them in the oven 1-3 minutes extra. I do have a fan oven but perhaps it differs slightly from the professional ones? They work amazingly though with the extra time :D

[@xspicynori]

I’ve made this recipe twice and added extra eggs on my 2nd try, it still didn’t spread on both attempts :s

[@veronikapali7901]

@@xspicynori (I know I'm pretty late with the answer but) this was my problem too, and the middle just stayed gooey which I don't really like. So now I did everything just like the recipe says, BUT I didn't freeze them, I only put them into the fridge for a little time. Then I took them out and just tried to make them thinner from their ball shapes so they could spread easier in the oven. They turned out amazing now. :)

[@reshmanair870]

Dear Sally, just had a query to confirm my doubt. In the NY , cookies S R Flour was 200 GM's, whereas in this it is 230 GM's . Is this ok ?

[@memeq5812]

Hii do you use salted or unsalted butter?

[@mandytan7582]

can i replace the choco chips with peanut butter chips 1:1 instead?

[@sarahelmiraroystershelton1888]

Challenge! Make a vegan version of this cookie

[@lemonzest_]

I completely veganized this recipe!! I was anxious about the results, so I cut the recipe in half. They were the best cookies i've ever made! I used applesauce to replace the eggs, and margarine to replace the butter. I did soften the butter in the microwave for a bit, and I had to flatten the cookies with a spatula while they were baking

[@venusyl85]

Hello Kitty hi may I know how much applesauce you added for half portion of the original recipe?

[@mayettebueno1566]

substitute for self rising flour pls.

[@kelliemurphy1454]

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.

[@CD-uf2zs]

I loved this so much. Tell us more!!!

[@cupcakequeenii6630]

Nice to know! 😄

[@earlunger8662]

Haha I don't think of this as useless information, I think it's more of a fun fact!

[@michaelkochick6378]

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

[@maraisfan4life517]

@@michaelkochick6378 nope

[@dfontanesi]

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!

[@ceor216]

That is someone who has cracked a lot of eggs...

[@JFat5158]

one handed crack is easier than two handed ;)

[@maraisfan4life517]

Jesse not to me

[@fryspuds5018]

Love Sally she’s a natural in front of the camera - a real delight! I hope she does more videos!

[@RValleyEducation]

Fry Spuds are they sisters? Their mannerisms are so similar!

[@JGibson512]

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.

[@gavinjoy213]

Agreed

[@gesanie]

Me too!!!

[@hugoflores8090]

While eating a cookie

[@jae6414]

The 13th cookie is for the baker herself 😉

[@benbarnes89]

lol what? it's for a quality taste test! ;)

[@blueberrys7165]

😀😀😀😀

[@ge2719]

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

[@LothlorienB]

@@ge2719 pretty sure it was Henry III. The 8th was much later than that law.

[@cjunqween3968]

@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.

[@athenablueblack]

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.

[@beverleynunes2795]

I ate way too many once they were out of the oven, they were amazing!

[@kimfromnewzealand8768]

I made a batch and cook four at a time leaving the rest in the freezer for when someone pops in 😆

[@athenablueblack]

Kim from New Zealand that’s a great idea! I should do the same 😊

[@athenablueblack]

Beverley Nunes same here. Once they’re out of the oven, I can’t keep my hands off of them!

[@RacoonQueen]

Me too, found they baked a lot better after 24 hours than 90 mins too.

[@SuperficialGloworm]

"Got exciting things happening in 2020" OH GOD I WISH I COULD GO BACK AND WARN THEM

[@T0mtoma]

Loll

[@avalonyennefer4470]

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).

[@رغودهرغوده-ف4م]

ماهو نوع الزبده نباتيه ام حيوانيه

[@zarajk1138]

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!

[@angelballerina4056]

How were the cookies?

[@onetouhid]

I bet they're still in the freezer lol 😆

[@lenny6157]

@@onetouhid rumor has it that the dough is still sitting in the freezer

[@kfl611]

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 !

[@sugawarayournewsenpai1748]

How long do keep it in the freezer?

[@georginaturner1237]

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. 😊

[@kimfromnewzealand8768]

Thank you for the explanation 😊

[@nocchu5035]

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 😭

[@ThePled9e]

It’s in case of a mistake. Meaning you still have a dozen 🤦🏼‍♀️

[@georginaturner1237]

www.britannica.com/story/why-is-a-bakers-dozen-13

[@benbarnes89]

Thank you I never knew that. :)

[@alessandrasantoro6555]

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

[@JGibson512]

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.

[@angelballerina4056]

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 ,

[@emmatruong1493]

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

[@danisoha9060]

Hi! Thank you for that useful info! Did you skip the baking soda, or did you use everything else as the recipe asks?

[@alessandrasantoro6555]

I did use the baking soda yes. You're welcome guys x

[@amandakaye902]

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 ❤️❤️❤️

[@faithscheetz5361]

How did you know the ingredient measurements

[@amandakaye902]

Faith Scheetz I have a kitchen scale but you can always google measurement conversions too.

[@Kwailin777]

Thank you! I was wondering about the temp too!

[@amandakaye902]

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.

[@hillaryhannagan1880]

Thank you!!

[@cristhiandasilva1562]

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 🤤

[@benbarnes89]

The eggs at about 5:00 look like the yolks were smiling LOL I'm sorry it's just something I noticed.

[@SammiiXxCare]

I came here to comment this, glad I wasn't the only one!! 😁

[@benbarnes89]

@@SammiiXxCare :) It's kinda cool actually how it ended up like that.

[@nicolouisa]

The way sally cracks her eggs and talk at the same time... oh my god...so profesh!!! xxx

[@lacocinanomuerdee]

So goooood to have Jemma back! Although Sally has won me over, she is just the sweetest

[@timolaf2798]

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.

[@Amadio666]

Thanks for sharing your experience

[@Tralala4Cookies]

I needed the conversions, thanks!

[@rambergkatherine]

I let it cool and it still crumbled... Any suggestions???

[@fifiyuliasusanti6097]

The original recipe has 460gram of flour in total. And yours is 416 grams. Is it ok? Thanks in advance

[@timolaf2798]

@@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! :)

[@davidsalt3477]

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.

[@dianutami2072]

I made redvelvet one and keep in the freezer for 24 hours before baking them..and its taste was sooooooo amazinggg 😭

[@ЕгорКрид-м6е]

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.

[@bigums21]

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 ❤

[@nikkipotter]

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

[@user-ts5uk1kl7w]

How are you able to make these without a stand mixer, because my hand mixer is so powerful that it would not mix the butter properly and probably send it flying out of the bowl

[@zoeuddin7324]

Hi jemma I am going to the crumbs and doilies shop tomorrow!

[@ruthkolbach2530]

Having been there this year (I am for Australia) it is awesome ! Enjoy!!!

[@saadadib5391]

Im from Australia too and would love to go there.

[@lilschills7001]

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

[@brownie_21]

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

[@shahiskandar8717]

I feel like I'm watching Hi-5 / Wiggles for adult. Love it.

[@shang2188]

so i've tried this recipe for 2 times already but sadly my cookies didn't spread. i don't have problems with the taste because it is absolutely delicious but the look i don't know what to do. my cookies are a mess can someone help me please

[@benbarnes89]

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.

[@skegfast]

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.

[@nuranium]

Jemma you've got the pre-mama glow and it's sooo awesome! Literally so excited for you🤗

[@Laceylady111]

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.😊

[@cjunqween3968]

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.

[@nuraseteha1678]

one word everytime I watch her videos HUNGRY

[@MuhammedJoosab]

When she cracked the eggs at 4:51, my heart ♥ she can have it

[@dacrammers2594]

"Chocolatify it more." .... yes.

[@tiffyland2710]

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!

[@Editz.33]

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

[@katiebigglestone446]

I’ve seen NYC cookies with cornflakes from Milk Bar in them. Can you make some of those please

[@mikaelawest1827]

In London at the minute all the way from Perth (Australia)... Visiting c&d in Soho today and I’ve never been more excited!!

[@BritneyFanatic100]

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

[@user-ts5uk1kl7w]

How are you able to make these without a stand mixer, because my hand mixer is so powerful that it would not mix the butter properly and probably send it flying out of the bowl

[@kc2984]

I followed the recipe but the cookie seemed a but dry and the chocolate wasn’t melty when I broke it open.

[@serendipity9657]

Can I make this with all self raising flour and no plain flour?

[@pumitriii6160]

Anyone from England know what region that her accent is from? Definitely my favorite English accent lol

[@rachelgigg8047]

Jemma or Sally?

[@sanjanavinod2504]

Omg! They look so delicious! Cant wait to try and make them myself. (Emphasis on try). Thanks for the recipe:)

[@kaetrinallen3798]

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?

[@ValaRed]

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!!!

[@MrsSmudger1]

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

[@saraamani7273]

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!❤️

[@amersklain4706]

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.

[@saraamani7273]

@@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 🙈

[@katherinechan5275]

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 😊

[@jchung5066]

She's eatin for two? Congrats jemma! Just found out about this. God bless!

[@adilasawaludin3690]

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

[@angelballerina4056]

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 😐

[@angelballerina4056]

Can I add some vanilla extract on this recipe? Any body out there that added some vanilla?

[@atomicbrain9401]

omg jemma, we are glad to see you doing better and with a great recipe video

[@sandhyavenky1987]

I baked these NYC double chocolate cookies. While baking, the cookies did not spread. In the middle of baking I had to gently press them out. The texture was crumbly. Can you please suggest what could have gone wrong? The taste was very good and tempting.

[@neshwaquamar5259]

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 !!

[@jmb5706]

Did you freeze first or go straight in the oven?

[@neshwaquamar5259]

Freeze them :)

[@elgiacomo]

Oh, those poor, innocent, naive, late 2019 humans, looking forward to 2020. If only they knew...

[@Varga3344]

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.

[@CupcakeJemma]

Sounds Delish! 🤤

[@doralevitt2879]

Hi- don't have self rising flour but just regular all purpose flour, and I don't have castor sugar but regular, lt. brown and confectioners sugar. Can I just use regular flour and regular sugar instead? Will it effect the cookies with just using the one flour? Oh yeah- I Iive in NYC! 😄🤗💐💜🌷

[@xcitebox]

To make self rising flour it's just baking soda (or powder) and plain flour. You shou,d brown sugar if you don't have castor sugar. Dark brown or light brown is good. 😊

[@doralevitt2879]

@@xcitebox Thank you 💐

[@xcitebox]

No Problem, good luck on making the cookies. They're delicious 😍

[@fabianahendrie8747]

The texture on these are the best I’ve made! Only thing is I’m pretty sure the salt quantity on the recipe is wrong - my cookies are salty!! Or maybe my salt is saltier than average? Will try again with maybe 1/3 tsp

[@gwenmanickam645]

mine too

[@Bookfreak19]

It depends on the type of salt you're using and size of the grain of salt. So if it's a fine grain salt you typically use less.

[@angelballerina4056]

Yes mine where salty too , felt it needed more sugar though, or maybe it’s because I use white chocolate chips, ran out of black ones, but yes I felt it was too salty,

[@gwenmanickam645]

Best chocolate cookies. So so good. I cut down the cookie sizes to 50gm each and got about 30 medium-sized chocolaty goodness.Thank u cupcake Jemma. Only, after two days, cookies became very dry - did i do something wrong or they are not meant to be kept that long? ahahaha

[@monique4776]

How can I modify this recipe to be all purpose flour instead?

[@iramta5974]

I also want to know if some one has only all purpose flour what can be done in that case?

[@juveriaali4885]

I made these look nothing like yours but taste AMAZING SOO CHOCOLATY LOVED IT I used dark chocolate instead of cocoa powder as I cudnt find any 😍❤

[@michelle_mitch_p]

One day I’d love to be as successful as you but I’ll keep watching and get there. Xx

[@stargazer2781]

Hello Jemma,Sally and everyone here!😁 I would love to try this out but I I couldn't find self-raising flour. To make my own self-raisng flour what is the ratio of plain flour to baking powder? I would appreciate it if anyone could reply😁 Thanks in advance!

[@zf8038]

kzbin.info/www/bejne/bKOmo3qtZcSffbc Here's Jemma's video! Hope it helps! 😊

[@mariyammufti]

I just baked those cookies, and Everyone loved it!!! Thank you so much Jemma and Sally ❤️❤️❤️

[@rizwanabhojani9591]

Good to see Jemma

[@francesnicolepagaduan5378]

Hello! I really want to try this recipe. Can someone help me with the measurements in cups please? Thank you!

[@vjohnson2400]

Welcome back Jemma. Sally you did another great tutorial. Happy New Year to everyone at C&D.

[@loisluisa6458]

How would I adapt these to make them gluten free? I love making these but want to make them for my boyfriend who is coeliac. X

[@jeng7330]

Made these cookies the other day. Amazing! Best batch I’ve ever made. The freezing technique makes all the difference. Thanks for the recipe.

[@amiraibrahim5912]

did you put in the fridge or freezer?

[@farahin28]

I’ve tried the recipe & it’s amazing ! I’m eating it right now. Thank you for sharing this recipe !

[@LezlieHoppy]

No mixer here but I think you can grate the cold butter & mix the rest by hand. Thoughts?

[@collarmole1819]

I LOVE SOFT THICK CHEWY DARK CHOCOLATE CHUNKS COOKIES.

[@falkhuzam_]

whats better to use? granulated sugar that creates air pockets? or caster sugar that easily dissolves in the butter? keeping in mind that brown sugar granules do create air pockets as well.

[@nettirahmawati2693]

I just made it, it's sooooooo good, thank you so much for sharing this recipe~ 😊😍

[@kalsoomsoni]

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.

[@Maninitaru]

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!

[@maybememories925]

Wow, I wish I lived there so I could just pop in for some cookies! 😊😋

[@JohnsonEdvin]

We do not have light brown sugar in Sweden, is Muscovado sugar similar? Is it ok to replace light brown sugar from your recipes with Muscovado or does it change the taste completely? I will try either way but I would like to know if you know if there is a differens in taste.

[@raisinthief]

How does sally bake peanut things if she’s allergic? I am too but stay well away from them!

[@Juansonos]

I think it depends on how reactive you are (I'm not allergic here.) But I've worked with people that are to varying degrees, one would sniff a bit of peanut in the air and leave the room quickly; another would just make sure they don't interact with the peanuts. Maybe she's not very reactive and uses gloves (or other protective gear) to make peanut-y things.

[@DiaDia18]

Very nice Chocolate cookie recipie Gemma! If i want to make 25 or 35 grams how many minute i bake thems becauce your's it to big for me! I hope to you for 2020 all the best for your family and your baby! You ares so sweet like your recipies! Thanks for the help these all these time! 👍👏🍫🍫🍫🎄⛄

[@drananth]

When Sally points at Jemma & laughs in the beginning....like a million sunrises!

[@justonemorego4079]

No Stand Mixer so going to freeze the butter and grate it. Anybody think this will work?

[@VanessaPipiripingo]

I love the conversation while you are eating the cookies: (min 8.49) "- mmm - mmmm - mmmm - mmmmm!" XD I definitely gonna try this recipe, thanks a lot and Happy 2020!!!!

[@marcoagostino8146]

What if i don’t have a ventilated oven? Can you make it by hand without a stand mixer like you did? I really wanna try this recipe 😍

[@almostlovedd]

I LOVE THIS RECIPE! it’s my go to whenever i need a cookie fix! the only thing is that mine don’t flatten out as much as you guys? even for the other cookie recipes? they remain quite ball like. i follow the ingredients to the T though... any suggestions for what i may be doing wrong :( thank you!

[@UNFgrad33]

I have the same question. I thought either cooking them chilled instead of frozen or reduce the baking powder to 2 tsp. I guess I’ll have to try different things.

[@xspicynori]

Douglas Porter I added 2 extra egg yolks from the recipe (2nd attempt using this recipe) and they still barely spread :(

[@ruslkot6729]

Как нравятся эти двое мужчин

[@ellawaterfield4584]

I bet she is having a girl because she keeps eating cookies which are sweet! 😂❤️❤️

[@catinka5626]

I am having my third boy and I love sweet things 🤣

[@emmapalmer7946]

I couldn't eat sweets with my second girl. First girl, I was all after iced coffee and chocolate!