i just made these and they were the best COOKIES i have ever had and made. make them i recommend them so much!!!! i have been facing issues with my cookies not spreading, and this recipe has saved that problem. measuring in grams, waiting until the butter cooled, mixing by hand, and baking at 325F helped so much!!
I saw a tip for browning butter quickly that I tried and it actually works a treat: get your pan really hot, then just dump your butter in and it browns *as it melts*.
It didn’t work for me so I ended up reducing the heat to medium & occasionally stirring, but the turning brown seemed to happen v suddenly so I’ll be on the watchout next time. I’ll be confident enough to do 2 trays not one at a time next time & 9 mins & straight out worked well for me :)
Made these cookies 2 days back and I must say that these were literally mind blowing. I don't usually write comments but here you truly deserve an appreciation. These were exactly like the subway cookies(my fav) or maybe even better than subway ones bcz nowadays they are very stingy in adding chocolate chunks lol Tho I didn't add 400g of chocolate chunks bcz me is also stingy...I reduced the amount of chocolate chunks and they were still great
@tatakaetatakae415 I'm not a fan of dark chocolate. I'm wondering if I double the milk chocolate or almost double (around 300 grams), would it be ok? - thanks for the quick response!
@@samanthajackson6049 ohhh I personally love dark chocolate and it balances well since we are already adding quite enough brown sugar in it so adding only milk chocolate would make them too sweet but if you are a fan of too-sweet items then maybe go for it. Tho I would suggest adding semi-sweet chocolate if you don't like dark chocolate.
CUP & GRAM MEASUREMENTS*: - 1 cup butter, 225g - 1 cup + 1 tbsp brown sugar (press it in), 215g - 1 egg + 1 egg yolk - 2 tsp vanilla - 1 3/4 cup plain flour (measure properly by spooning flour into cup and leveling with the back of the spoon), 225g - 3/4 tsp baking soda - 1 tsp sea salt - 200g each of milk & dark chocolate (I bought the gram weight of bar). Hope this helps. - I use only 200g total chocolate because I find 400g total is WAY too much in ratio!😂 even as a chocolate lover! - I recommend replacing 50g of 1/4 cup of the total brown sugar with 50g or 1/4 cup of WHITE (granulated) sugar. Otherwise when baked, the cookies won’t hold their shape when picked up!! Tragedy
@@susuhabibiyeah I do recommend a gram scale as it’s way more accurate and it here it costs about £10-20. Mine was originally £10 (I got it for £5) and it’s lasted for a year so far. Just change the battery when needed.
Made this today evening, followed the exact ingredients and instruction..legit recipe!!❤❤❤❤ my kids love it soo much..they even said "the best cookies they ever had and their life have complete😂😂😂😂".. thanks for sharing.❤❤❤.might bake this cookie again to bring to next potluck!!
Their New York chocolate chip cookies are my favorite. Can't wait to try this new recipe. I found that I prefer just semisweet chocolate pieces over a blend of dark and milk chocolate in cookies.
I love you so much, Jemma team! All of you are so wonderful- please keep sharing. PS: I remember Nikki at BF, she’s so cool! Thank you for the perfect recipe 😊
Tried this recipe today and it turned out pretty good! However i used 200gms of chocolate chunks. 400gm seemed like a lot. Made around 17 cookies of 50 gms each. Also i didnt brown the butter, just melted it, as im super lazy and still it tasted so good! P.s definitely leave a lot of space between the cookies as they spread a lot. Even though i froze them for 30 mins before baking.
I must say the Crumbs and Doilies book was amazing. So happy, I bought it in the first place. I’ve tried out most of the recipes and I must say the results are always pretty good! Looking forward to new recipes or a new cookbook as I’ve tried most of the yummy recipes in the book now😝❤
Antoni Perowski has a cookie similar to this (minus the brown butter) that is AH-MAZING! But the brown butter would amplify amazingly 😍 can't wait to try!
Theses COOKIES are thee BEST I have ever baked & tasted. PHENOMENAL!!!!!! The two types of chocolate and just the right amount of sweetness. It truly is the BEST COOKIE EVER. They went fast in my home. Made them last night and kept them in the fridge and baked them this afternoon. Deliciousness overload ! The sea salt flakes added at the end- truly perfection ! Easily One of the Absolute best chocolate chunk cookies in the world.
Thank you for creating this recipe Nikki and Jemma! Cannot wait to try this one…I’m a sucker for a choc chip cookie! And I luuuuurve your NY cookies, so these will no doubt be amazing!
I am planning to bake them for a family lunch this Sunday, they seem just delicious 😍 I have a question for anyone that has done them before. Is it okay to do the dough the night before, refrigerate overnight and then bake them in the morning? Or is it better just to chill it for 30 minutes? Thank you in advance, and thank you Jemma for this amazing recipe ❤️
Just made these cookies, and not only were they the best cookies I’ve ever made but possibly the best cookies I’ve ever eaten!!! 🤤 they have been a hit all round in our house tonight ❤
These cookies are amazing! They have a very high end taste that your other basic cookies just don’t have (definitely the burnt butter and brown sugar) and so your friends and family will think you’re magic 😂 most people in my area don’t know what burnt butter is so that’s like the best secret ingredient around here 🫡
I will try this recipe, for sure this delectable too. @CupcakeJemma you're the best! I learned to bake because of you and your friends. You are my inspiration.
I Luv watching Jemma I stated watching during the pandemic....The cookies looks absolutely delicious! Now this looks like the best cookie recipe I've been searching for! 😋🍪
i need to try them since cookies are one of the few kind " cakes " i like i love to bake cakes and cookies but never been a fan of eating them idk why im very picky there
This is perfect timing… I’ve been looking for a burnt butter chocolate chip cookie! Like the description says, I’ve been making a bunch of the NYC cookies but my hubby says they’re too big (sacrilege! 😮) Can’t wait to wind down after work with this and get it into my oven!🎉❤
These look delicious. I've fractured my wrist and can't do much at the moment. But when I can make them, if they don't all get eaten within a few minutes, how long would they keep for?
My mom still uses fresh butter and the burned butter you showed us. I didn't know that makes the american cookies tastier but the taste of the butter itself is very nice. The smell too..
I believe the chopped chocolates are from high quality chocolate bars, and I know usually the chocolate chips that we get at grocery stores are lower quality… for this recipe it probably wouldn’t matter but can we use chocolate chips for your ganache for the same result too？
Yes. It’s easier to melt bars instead of chips but chips definitely will melt and work for ganache. I think it’s better to not melt the choc in ganache but heat the cream/liquid and pour it over the solid chocolate.
@CupcakeJemma So, my husband received the book today. He's in uk right now. I'm so excited!! Thank you. I would love to visit you guys sometime in the future. So, excited!!!
Gonna try these soon! Everyone loved the NY style cookies, and when I say "loved" I mean I never get to eat as many as I'd like because they seem to disappear
Enjoy watching all of your videos.❤ I had a question regarding the brown sugar. There are many different types of light brown sugar, sometimes I got confused while the recipes called for brown sugars 😅. I wonder is it matter what types of brown sugar we use in those cookie recipes? I wish you can be specific while the recipes had brown sugar 😊. So in this one is that ‘cane sugar’, ‘light muscovado sugar’ or ‘turbinado sugar’? Or it really doesn’t matter as long as is light brown sugar? Thanks! 🙏🏻
I’m in the US looking for a convection oven, anybody has a recommendation? Jemma, you and your team are incredible you inspire so of much my baking 🥹❤️
Very nicr recipie Jemma! They looks amazing! Can we make these recipie with dark chocokate? I ask you beacause i didn't like the milk chocolate! Have a nice day and good weekend! Have a good week! 👍👏🍫🍪🍫
Just made this recipe and everyone said they could taste salt 😢 only used what it called for and I didn’t put any on the top either. So next time I’ll omit the sea salt from the recipe or just use a tiny pinch of table salt instead.
I know this is a really niche question, but I’ve got loads of sourdough discard atm and have been obsessed with the thought of discard cookies as they’ve been all over my socials. Could I add some discard to this dough or would that be too wet? Would I need more flour? Sorry for the out there question!
I wouldn’t recommend adding sourdough discard to this particular recipe. We don’t have a recipe for this right now, however Edd Kimber (The Boy Who Bakes) has a wonderful sourdough discard cookie recipe!
Ok, so I made them and @NikiCoyne they are delicious but... I did put them in the refrigerator and they have been overnight but they aren't that flat. I have rolled up 5 cookies and put them in the freezer and hopefully when I bake these they will be flattened. Can anyone tell me what I did wrong? Followed this vlog and your book 7-9 minutes with a fan.
I made this recipe yesterday and what I can say: It' pure happiness! My kids went crazy so much it's rich in chocolate, smooth and tasty.
Thanks!
i just made these and they were the best COOKIES i have ever had and made. make them i recommend them so much!!!! i have been facing issues with my cookies not spreading, and this recipe has saved that problem. measuring in grams, waiting until the butter cooled, mixing by hand, and baking at 325F helped so much!!
How long did you cool the butter?
@@midnight_moonyy I let it cool until it was room temp
@@susuhabibi thank you so much for your reply 😊
I made these last weekend from the book, they were genuinely the best cookies I've ever made!
YAY! So pleased to hear it!
Awesome Gemma ❤
I saw a tip for browning butter quickly that I tried and it actually works a treat: get your pan really hot, then just dump your butter in and it browns *as it melts*.
Hey for how many minutes should we cook the butter?
@@tatakaetatakae415 if your pan is hot enough? literally only as long as it takes to melt.
👍
@@tiffcat1100 Oh and credit to
Brian Lagerstrom, I got the tip from "Fudgy Brownies 3 Ways" (had to go back and find that)
It didn’t work for me so I ended up reducing the heat to medium & occasionally stirring, but the turning brown seemed to happen v suddenly so I’ll be on the watchout next time. I’ll be confident enough to do 2 trays not one at a time next time & 9 mins & straight out worked well for me :)
Have made these multiple times! Agreed: even though the cookbook is AWESOME, it IS nice to have the video to watch too, so thank you Jemma and Nikki!
I'm not a big fan of dark chocolate. Do you think they will be just as delicious with double milk chocolate?
@@samanthajackson6049I always use milk chocolate so absolutely will work
Made these cookies 2 days back and I must say that these were literally mind blowing. I don't usually write comments but here you truly deserve an appreciation. These were exactly like the subway cookies(my fav) or maybe even better than subway ones bcz nowadays they are very stingy in adding chocolate chunks lol
Tho I didn't add 400g of chocolate chunks bcz me is also stingy...I reduced the amount of chocolate chunks and they were still great
Did you add dark chocolate?
@@samanthajackson6049 I added 200grams of dark chocolate and 80grams of milk chocolate
@tatakaetatakae415 I'm not a fan of dark chocolate. I'm wondering if I double the milk chocolate or almost double (around 300 grams), would it be ok?
- thanks for the quick response!
@@samanthajackson6049 ohhh I personally love dark chocolate and it balances well since we are already adding quite enough brown sugar in it so adding only milk chocolate would make them too sweet but if you are a fan of too-sweet items then maybe go for it. Tho I would suggest adding semi-sweet chocolate if you don't like dark chocolate.
@@tatakaetatakae415 sounds like a plan! I'm going to do that. Thank you!
CUP & GRAM MEASUREMENTS*:
- 1 cup butter, 225g
- 1 cup + 1 tbsp brown sugar (press it in), 215g
- 1 egg + 1 egg yolk
- 2 tsp vanilla
- 1 3/4 cup plain flour (measure properly by spooning flour into cup and leveling with the back of the spoon), 225g
- 3/4 tsp baking soda
- 1 tsp sea salt
- 200g each of milk & dark chocolate (I bought the gram weight of bar).
Hope this helps.
- I use only 200g total chocolate because I find 400g total is WAY too much in ratio!😂 even as a chocolate lover!
- I recommend replacing 50g of 1/4 cup of the total brown sugar with 50g or 1/4 cup of WHITE (granulated) sugar. Otherwise when baked, the cookies won’t hold their shape when picked up!! Tragedy
Thank you
i really recommend using a food weight scale because when i use cups vs grams cookies dont turn out the same.
@@susuhabibiyeah I do recommend a gram scale as it’s way more accurate and it here it costs about £10-20. Mine was originally £10 (I got it for £5) and it’s lasted for a year so far. Just change the battery when needed.
What do u mean? Changing the sugar ?
Made this today evening, followed the exact ingredients and instruction..legit recipe!!❤❤❤❤ my kids love it soo much..they even said "the best cookies they ever had and their life have complete😂😂😂😂".. thanks for sharing.❤❤❤.might bake this cookie again to bring to next potluck!!
I just love Gemma and her crew,the cakes and cookies they make are amazing,and the videos are just brilliant ❤
Thank you so much!
Their New York chocolate chip cookies are my favorite. Can't wait to try this new recipe. I found that I prefer just semisweet chocolate pieces over a blend of dark and milk chocolate in cookies.
I love you so much, Jemma team! All of you are so wonderful- please keep sharing.
PS: I remember Nikki at BF, she’s so cool! Thank you for the perfect recipe 😊
Tried this recipe today and it turned out pretty good! However i used 200gms of chocolate chunks. 400gm seemed like a lot. Made around 17 cookies of 50 gms each. Also i didnt brown the butter, just melted it, as im super lazy and still it tasted so good!
P.s definitely leave a lot of space between the cookies as they spread a lot. Even though i froze them for 30 mins before baking.
I must say the Crumbs and Doilies book was amazing. So happy, I bought it in the first place. I’ve tried out most of the recipes and I must say the results are always pretty good! Looking forward to new recipes or a new cookbook as I’ve tried most of the yummy recipes in the book now😝❤
have you tried the banana blondies or raspberry white chocolate blondies? people at work still talk about the banana blondies I made
@@RelaxAndSmokeMeth I haven’t tried both the blondies yet. Will try them soon
Antoni Perowski has a cookie similar to this (minus the brown butter) that is AH-MAZING! But the brown butter would amplify amazingly 😍 can't wait to try!
I've made these cookies twice now and everyone always raves about them, Thanks for the recipe!
Theses COOKIES are thee BEST I have ever baked & tasted. PHENOMENAL!!!!!! The two types of chocolate and just the right amount of sweetness. It truly is the BEST COOKIE EVER. They went fast in my home. Made them last night and kept them in the fridge and baked them this afternoon. Deliciousness overload ! The sea salt flakes added at the end- truly perfection ! Easily One of the Absolute best chocolate chunk cookies in the world.
Thank you for creating this recipe Nikki and Jemma! Cannot wait to try this one…I’m a sucker for a choc chip cookie! And I luuuuurve your NY cookies, so these will no doubt be amazing!
I am planning to bake them for a family lunch this Sunday, they seem just delicious 😍
I have a question for anyone that has done them before. Is it okay to do the dough the night before, refrigerate overnight and then bake them in the morning? Or is it better just to chill it for 30 minutes?
Thank you in advance, and thank you Jemma for this amazing recipe ❤️
Bit late of a reply but I make ones pretty much identical to these and always freeze a batch and take out some a bake from frozen. Always devoured!
if you have the time ALWAYS rest your dough for at least 24hrs
Love the slo motion putting in of the eggs and vanilla 😍🤪 look absolutely delicious and I will be coming back here when I make cookies next!!
Just made these cookies, and not only were they the best cookies I’ve ever made but possibly the best cookies I’ve ever eaten!!! 🤤 they have been a hit all round in our house tonight ❤
These cookies are amazing! They have a very high end taste that your other basic cookies just don’t have (definitely the burnt butter and brown sugar) and so your friends and family will think you’re magic 😂 most people in my area don’t know what burnt butter is so that’s like the best secret ingredient around here 🫡
These are absolutely the best choc chip cookies I ever had!!! They are perfect! Thanks Jemma!
I will try this recipe, for sure this delectable too. @CupcakeJemma you're the best! I learned to bake because of you and your friends. You are my inspiration.
Amazing thanks Jemma, as always great video and cookies look so yummy can't wait to make them!!
You’re so kind Jemma ! 🍪
These are so tasty. We loved them! Thank u , Jemma
Thank Nikki! She did the hard work 😂❤
They seem absolutely delicious 🤩 what about a croissant recipe ? We need Jemma’s version !
yessssss
Just made these. Still in shock on how amazing they are. Thank you so much for sharing!
I Luv watching Jemma I stated watching during the pandemic....The cookies looks absolutely delicious! Now this looks like the best cookie recipe I've been searching for! 😋🍪
These look totally scrumptious 😋 Once again your team have scored a 10/10 from me! 😀
Thanks so much Susan, I’ve got a good bunch over here!
Those look so incredibly delicious!!! Wow! Thank you for sharing! 💕
Jemma you’re amazing!!! You’re teaching me how to bake thank you so much 🤍
these are the best cookies i’ve ever made😍
So so pleased to hear it! ❤
Obsessed. I hope you have these at the bake shop for whenever I visit London next.
I like the reaction when Jemma throws the chocolate in 😂😂😂
i need to try them since cookies are one of the few kind " cakes " i like
i love to bake cakes and cookies but never been a fan of eating them idk why im very picky there
This is perfect timing… I’ve been looking for a burnt butter chocolate chip cookie! Like the description says, I’ve been making a bunch of the NYC cookies but my hubby says they’re too big (sacrilege! 😮)
Can’t wait to wind down after work with this and get it into my oven!🎉❤
It’s good to have choices ya know - some days are big ol’ NYC cookies, some days are these chewy thinner ones 🍪🫶🏼
@@CupcakeJemma Definitely! Really looking forward to it! I get off work in an hour and a half… so excited 😁🎉
The cookbook is amazing!!!!❤
So pleased to hear it ❤❤
I tried this and mine didn't spread, after it baked the butter started oozing out of the cookie HELPPPPPP
Its the wrong recipe.
Look 4 yrs back.
It was made with cold butter and no essence for this reason
These look delicious. I've fractured my wrist and can't do much at the moment. But when I can make them, if they don't all get eaten within a few minutes, how long would they keep for?
I’d say a week. I hope you get better ❤
@@xolio1993 thank you ❤️
My mom still uses fresh butter and the burned butter you showed us. I didn't know that makes the american cookies tastier but the taste of the butter itself is very nice. The smell too..
I believe the chopped chocolates are from high quality chocolate bars, and I know usually the chocolate chips that we get at grocery stores are lower quality… for this recipe it probably wouldn’t matter but can we use chocolate chips for your ganache for the same result too？
Yes. It’s easier to melt bars instead of chips but chips definitely will melt and work for ganache. I think it’s better to not melt the choc in ganache but heat the cream/liquid and pour it over the solid chocolate.
My goodness No WORDS Jemma thank you so much God bless
❤❤❤
I’m so glad I got the book when I was in London! Making these asap ❤
🤤
So tempted to get up and start making the batter at 10pm 😂
Get up right now and get these cookies chillin in the fridge 😂🍪
Same, but 5am here... I'm a late shifter but it would still be a bad idea 😆😉
Will be making these this morning for family 😺
I love all your cookie recipes. Please please please do a carrot cake cookie recipe. ❤
DREAMY! We’re on it!
That recipe looks fantastic!
Hi love your channel ...was wondering could we use white chocolate in this recipe
My daughter just ordered a book for me.
Can't wait to get it.
We can’t wait for you to get it too!!
@CupcakeJemma So, my husband received the book today.
He's in uk right now.
I'm so excited!! Thank you.
I would love to visit you guys sometime in the future. So, excited!!!
Amazing !!! 🎉 how long can i keep them in the freezer before baking ? 👏🏼👏🏼
If you were to freeze the dough and then bake from frozen, how many more minutes would you add to the seven minutes?
Hi,
Is it alright to use dark brown instead of light brown sugar?
How about adding Mars Bars or Rolo's chopped up. That gooey caramel running out of the cookie would be fab!
Gonna make these and put a drizzle of white chocolate to include all 3 chocolates 😄
These are lush ❤❤❤❤
I really love the bowls you are using in this video, where can I buy them from?
Yummyyyy 🍪🍪🍪🍮🍮😊😊😋😋😋😋😋😋🥲🥲🥲🥲.
Bravissima Jemma❤❤❤❤❤❤
I'm drooling on my keyboard!
I’m defo gonna try these 😁 this method seems a lot easier than the original cookies. Also your earrings look like upside down J’s for Jemma🥰
Gonna try these soon! Everyone loved the NY style cookies, and when I say "loved" I mean I never get to eat as many as I'd like because they seem to disappear
Is it possible to half the mixture? Or can the dough be frozen if you dont want to bake all at the one time?
....you are just the best team ever.....THANKS
❤
Enjoy watching all of your videos.❤
I had a question regarding the brown sugar. There are many different types of light brown sugar, sometimes I got confused while the recipes called for brown sugars 😅. I wonder is it matter what types of brown sugar we use in those cookie recipes? I wish you can be specific while the recipes had brown sugar 😊. So in this one is that ‘cane sugar’, ‘light muscovado sugar’ or ‘turbinado sugar’? Or it really doesn’t matter as long as is light brown sugar?
Thanks! 🙏🏻
Incredible cookies. Thank you!
The best cookies ever ❤❤
I’m in the US looking for a convection oven, anybody has a recommendation? Jemma, you and your team are incredible you inspire so of much my baking 🥹❤️
They are perfect in every way.thank you.
❤
Can’t wait for the fudge video!!
Did you know you inspired a perfume? It's called Bake (by Akro) and it smells delicious!
It's very good.
Looks delicious 😋 xx
Must make these 👌
If you put the cookie balls in the freezer, does the cooking time change at the same temperature? Do we allow them to defrost? What is the direction?
Sooo yummy..gonna try this recipe
Mine seemed really greasy when they came out the oven is this normal 😩
Did you let the butter cool down? Or chill the dough before baking?
Very nicr recipie Jemma! They looks amazing! Can we make these recipie with dark chocokate? I ask you beacause i didn't like the milk chocolate! Have a nice day and good weekend! Have a good week! 👍👏🍫🍪🍫
Can put anything in this dough. Fudge? Salted pretzels? M&M's? World's your oyster:)
You can totally use just dark choc if you prefer!
@@CupcakeJemma Thanks Jemma! 🤩🤩🤩
Lovely recipe! How long should the butter cool down for?
I love these cookies more than the uber big ones
Can you tell me what chocolate bars you used please? ❤
We used Tony’s Chocolonely milk & dark chocolate bars 🫶🏼
@@CupcakeJemma Thank you for answering my question 🥰
Will def make these but with less chocolate.
WHAAAT 😱😂
Firstttt to watch some deliciousness 😍♥️
Oh hiya 👋🏼
@@CupcakeJemmaI made them for the second time today!!!!! LOVE ITTTTT 🍪❤
Loved this video, was such a delight to watch.
What's the best way to store these? Do they stay well at room temp? (around 30C rn where I live).
Yes that’s fine. If they’re going out of shape then chill them or put in a cold room but they’ll be fine at room temp.
Hello Gemma ! I tried making it but my dough is more of a sticky soft gloop instead of how yours look like ! Can I add more flour to it ?
That vanilla extract looks SYRUPY. 😍 What is it comprised of? Looks a mix between conventional extract and bean paste!
We use fahrenheit here in the US and Google said 170C is equivalent to 338F. I wanted to ask if that is correct.
Remember she used fan oven btw. 170C fan=350F fan=375F no fan.
I loooove your videos girls!!!! ❤
Just made this recipe and everyone said they could taste salt 😢 only used what it called for and I didn’t put any on the top either. So next time I’ll omit the sea salt from the recipe or just use a tiny pinch of table salt instead.
Definitely gonna make this tomorrow for my crew when we are flying to Lisbon. Any percentage in the chocolate that you guys used?
This would be amazing with caramel bits in! 😍
We love your content ❤ thank you ❤
I know this is a really niche question, but I’ve got loads of sourdough discard atm and have been obsessed with the thought of discard cookies as they’ve been all over my socials. Could I add some discard to this dough or would that be too wet? Would I need more flour? Sorry for the out there question!
I wouldn’t recommend adding sourdough discard to this particular recipe. We don’t have a recipe for this right now, however Edd Kimber (The Boy Who Bakes) has a wonderful sourdough discard cookie recipe!
Ah thank you, I will check that one out!!
I loves cookies!! Thanks for your recipe!
I love cookies too! 🍪🫶🏼
Thanks from Spain
Hi Jemma, can I make this recipe gluten free?
Ok, so I made them and @NikiCoyne they are delicious but... I did put them in the refrigerator and they have been overnight but they aren't that flat. I have rolled up 5 cookies and put them in the freezer and hopefully when I bake these they will be flattened. Can anyone tell me what I did wrong? Followed this vlog and your book 7-9 minutes with a fan.
I'm making these tonight
I know this might not be popular but can you do a crispy cookie recipe please? Or is it just a matter of baking these longer?
I want to make them,but can I reduce the sugar,would the texture be different?
I reduced the sugar to 180 gr and the texture is amazing!
Everytime I watch your videos I wanna eat my phone 😂😂
Hi Jemma! Does it have to be frozen to bake?