cupcake jemma, double chocolate cookies recipe Leave a comment

It’s not the best solution, as ideally you would just all light brown sugar, or all granulated – but it’s probably better as a combination!

Hi, so sorry but would light brown muscovado sugar work please?

Hi Jane.

Thank you Jane. I just made my first batch and half have gone already!!!! x. Just wondering how long do you think it would take to bake them from frozen? These were utterly AMAZING and My partner and I ate all 8 within 24hrs and we don’t regret it at all.

Oh, holy geeeeeeee they were insanely epic. I baked them for 12-14 minutes but I found that they looked quite pale still and really soft! We made your NYC Chocolate Chip Cookies and they are fantastic. many. Have you left your cookie dough in the fridge/freezer for longer (like a day or two like some cookie recipes suggest) if so do you think it would make a difference if i left them to bake a day or two later? I’ve tried a few recipes from Jane now and each one has saved my baking sanity. Do you have any suggestions? My cookies turned out great but the only thing was that it was burn at the bottom. Have a look at the notes for the cornflour bit! Having been to NYC at the start of the year this recipe is just what was needed. Magazine subscription – save 44% and get a cookbook of your choice. These cookies are amazing!

I feel like that is pushing the limit really… can you make a recipe for something as famous as this, if you haven’t even there and eaten them?! Thanks a lot!

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So delicious. X, How long will these last in freezer thanks. Ah thank you! Oh yes these are classic NYC Cookies, so they are ginormous! Hi, Jane! x. Hi Jane!

Hi Jane, this recipe looks amazing! Made these with my 6 year old last week and we all loved them! Love your blog! Love all your recipes, thank you ☺️. I only wish I had enough ingredients left to have a batch frozen just for me in the freezer because I completely agree with the team, they are utterly scrumptious! So gooey and soft! Absolutely amazing as are all the recipes I have tried so far, so thank you . This recipe was so easy and quick. These are the first cookies I made that I actually liked! Both the 4 I baked straight from the fridge, as well as the 4 from the freezer! Won’t they have problem melting/dissolving into the butter? Yes, it would just spread and might not work nearly as well as if it was contained. And did you use a butter with added salt it? I’ve made few things already and can’t wait to make them again!

You can add in walnuts, macadamia nuts, so on and so on… but more NYC style cookies will be on their way to this blog soon… These really are the most adaptable and delicious cookies EVER so happy baking! Hey! Ahhh yay! Baked these on Friday after my fiancé managed to source us some plain flour (hallelujah) and they were absolutely amazing! X, Wow! Even though they’ve been in the fridge rather than the freezer, Hey! I can’t get over it. Helping me through one bake at a time!

I made these last week, half the dough is in the freezer for baking today! Enjoy! I’ve made it both with and without the corn flour, and I think they turn out just as nice either way. However, as noted below – you can use a bit if you can, and you’ll love the result. I have made many cookies in my time, but this one has to be the best I have ever made! We can’t get enough of them and I need to make more already!

The recipe is really clear and easy to follow. Dad'll love these easy cupcakes, make them really chocolatey or put his favourite sweet or nut on top - the perfect treat! The kids are so excited for them.

My two year old daughter and I made these yesterday and they are absolutely amazing. Felt like I was back in New York at Levain Bakery. OMG the BEST recipe Thank you!!

X. My mum doesn’t eat eggs and I’d really love to make an eggless version for her. My YouTube video may help – https://www.youtube.com/watch?v=YAuN9bxq9Hg&t=500s, Simple and delicious – I used self-raising flour as directed and they came out perfectly – Thank you ☺️, This recipe is amazing!! When it comes to the chocolate chips, I, as always, use actual chocolate chips. 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! I made these tonight and they are unbelievable but they are quite flat? Will it make a difference? The only downside is I can’t stop eating them myself… , So excited for these! Do you mean 1/2?

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. x.

Thanks.

, Ahh that’s amazing!!

The bottoms were a deep brown color. x, My son has made these today. Thanks for sharing these thick gooey chocolatey cookies!! I am a massive fan of your page and have followed it for some time. So I would use a substitute like flaxseed, or mashed banana for example!

Amazing! 35.1 g

Hiya!

Also used my KitchenAid and one thought I had was, it would be helpful in the method if you included what setting you put yours on as it took a while to beat the butter and sugar but I didn’t want to put the mixer on too fast and ruin the mix.

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