NYC Cookie Recipe | The Best New York Style Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma
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- Опубліковано 14 тра 2024
- OHH MY! You will never eat a cookie as delicious as these! Super fat chunky cookies with a crispy shell and a soft gooey centre, packed with oozy chocolate chips and crunchy, buttery walnuts.
The cookies in New York were UNREAL and we couldn't wait to get back to the C&D bakery to try our hands at our own recipe. Jemma is still resting up and will be back with you guys soon so in the meantime Dane and Sally have knocked it out the park with this recipe and now you can too! Enjoy!
Don't forget to tag your photo's on Instagram with #cupcakejemma so we can see them! And remember to check out out NY vlog for more of the best sweets in NYC • New York Dessert Tour!...
Ingredients:
100g Walnuts (Without Skins)
400g Milk Chocolate Chips
230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
200g Self-Raising Flour
300g Plain Flour
1/4 tsp Salt
1/4 tsp Bicarbonate of soda
2 tsp Baking Powder
2 LG eggs
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Every Ramadan, I bake these cookies and treat myself with one with a good cup of tea. It has become a tradition, and the flavours give me nostalgia now hehe.
who else agrees Sally needs her own channel!
I adore Sally! She’s so easy breezy in the way she teaches, if that makes sense. Quick and to the point without rushing. 💜
I've been trying to find a decent cookie recipe forever and you totally nailed it! I've made more than 6 batches already for friends and family and it's a success, thank you!
WRITTEN RECIPE
Ingredients:
100g roasted, skinned walnuts
400g milk chocolate chips
230g cold butter
160g soft light brown sugar
160g caster sugar
200g self-raising flour
300g all-purpose flour
1/4tsp salt
1/4tsp baking soda
2tsp baking powder
2 beaten eggs
Mix flours, salt, baking powder, and baking soda in a bowl.
Start by adding the cold butter to the bowl of a standmixer, giving it a quick pulse with the paddle to loosen the butter. Add the sugars and briefly stir until just combined. Add the chocolate chips and walnuts and stir until just combined. Add the dry ingredients and stir until a breadcrumb like consistency. Add the beaten eggs and stir until just combined. Form into rough balls weighing 125g each, and freeze for at least 90 min. Preheat the oven to 185c/365f with a parchment lined baking sheet inside. Once the oven has come up to temperature, put the frozen dough balls at least 2 inches apart on the preheated baking sheet. Bake for 17 min.
*EDIT TO ADD*
If you don't have self-raising flour use these measurements instead
500g all purpose flour
3/4tsp salt
1/4 tsp baking soda
1 tbd baking powder
You. Are. My. Hero.
230g cold butter
@@asiamonae1281 thanks!
Thank you! What would be the required temperature for a non fan oven?
Thank you so much for writing the whole recipe!
I love seeing the shop coming together and being on the channel! Sending my love to Jemma, hope she's feeling better 💙
Never been to NYC but these cookies are from far the best I’ve made! They are gooey in inside and crispy outside; almost like a sablé. It’s pure joy. Thank you for your beautiful recipe !
This recipe is next level and turned out as the best chocolate chip cookie I've ever eaten. Thank you.
I can wholeheartedly say this is by far the best cookie recipe! If you're debating whether to bake these cookies let me assure you that you will not regret it! They are fantastic. Thank you so much for the recipe!
Seeing all of those cookie samples reminds me of when Monica was trying to figure out Phoebe's grandma's cookie recipe 😂
Awww yes good ol' Grandma's Nestle Toll House cookies lol
IT SO DID
"Nesss-le töll ouse"
😂😂
“Nestlè Toulouse” 😂😂
These were incredible! My husband said these are the best chocolate chip cookies he has ever had and he is a self-proclaimed cookie connoisseur. Thank you so much! I substituted roasted pecans for walnuts and they were great..
Just made the cookies and they were a hit! Thanks for the recipe... I've been waiting for years to find one that looks good enough to try it... And they really came out amazing
This is it! The cookie holy grail! I’ve been trying for years to get cookies to turn out right but I could never find the right recipe or technique. This video has changed everything! My first batch just came out and they were AMAZING! Thank you so much ☺️
Agree, this is definitely thee one stop, go to video for anyone who's serious about making decent cookies.
I noticed the recipe doesn’t have vanilla extract does it change the flavor
dane is such a pure soul and sally is lovely, such a great vid
I made these today and I must admit they are delicious! I was skeptical about not using vanilla or dark brown sugar but the taste is amazing and this is now my favorite recipe to make going forward!
Thanks so very much for this recipe & video. It's Father's Day weekend here in Singapore & I got my husband to bake these amazing cookies. It was his FIRST attempt baking cookies from scratch! He loved the simplicity of the recipe & the instructions were easy to follow. It was the best batch of cookies we have ever had ever!🥰👍❤❤❤❤❤
I've never been to NY, sad fact is I've never left New Zealand! But I've made soo many of your cookie recipes over the past year or so that I now know them by heart, I keep coming back to watch you both you are so easy to follow and your energies are welcoming. Thank you.
I've made this and turned out the best cookies I've made.. thanks so much, you guys are amazing!
Thanks for sharing this! I’m a first time baker and I made this yesterday. I baked them in small batches just to test it out. The first two tries, my cookies were burnt underneath. Good thing you had another video answering all our cookie questions. I adjusted my rack and doubled my sheet pan & baking paper as well as adjusted my cooking time. It came out really perfect!! I’m planning to gift these to friends & family for the holidays 🌲
I have viewed this video over and over again before trying it out - it did not fail me! Your recipe is true to the actual outcomes shown in the video, and also, it was that easy to make with your help. All the best to Cupcakejemma and the whole team, Sally & Dane 🥰
I made these cookies a week ago and they are probably the best cookies I have EVER made! They taste like heaven! Even better than the ones I eat at subway! But yes as you can see these aren’t the flat ones if you are looking for. The cookies were thick and dense just like in the video and they definitely taste the best.
I’ve watched this video at least 40 times and I am just loving the dynamic between Sally and Dane. I’ve mentioned it before but they are both so satisfying to watch and listen to and in fact, I’m making these cookies again as we speak. Get well soon Jemma and please see about keeping Sally and Dane as regular guests. They’re absolutely amazing x
Not for me
Not for me
Wherever
My entire family is obsessed with how these turned out!!!
Although I didnt put them in the freezer, rather kept them in the fridge and baked them for about 20 - 21 minutes and they were perfect!
love Sally and how she explains everything so well❤
Go Team! The cookies look delicious. However, I especially love your dynamic duo! More videos like this!
And get well soon, Jemma!
Hey y’all. For all those asking, the ingredients are now in the description box! Sorry about that 😅. Also for those asking, of course you can use something other than walnuts. Or you can just leave them out entirely. Cookies are very forgiving in this respect. Go nuts! Or not, if nuts ain’t your thing 😂
Get well soon Jemma. Take care.
I think your forgot the eggs in the description.
CupcakeJemma unsalted butter? Thank you for the recipe 😍🥰❤️
We love you Jemma!
You can also food process them so they are finely ground, but not too finely ground(or paste)and reduce the amount of walnuts to 75 grams...I made a version that way and you don't notice the walnuts in there, but they do give that buttery-ness you spoke about, Sally :)
Thank you so much for taking the time to figure out and then sharing the Levain Bakery’s recipe! I’m a New Yorker now living in Colombia and I really miss Levain’s chocolate chip cookies! I can’t wait to make this recipe. Thank you, thank you, thank you!
I followed this recipe, but used 3 bars of Lindt chocolate and smashed them up into chunks (1 dark with sea salt, 2 60% milk) and they turned out INCREDIBLE. Thank you for sharing!!
I use Lindt all the time!
This sounds DELICOUS!!
Hi. Is the recepie to sweet?
Fab video guys - smashing it in Jemma’s absence!!! Really enjoyed the idea of the it not just being a how to recipe but more of a how you got to the end result and explaining why (the science!!!)
Keep up the good work and get better soon Jemma, even though your team are doing a fab job we still miss you!!!
Dane is a natural in front of the camera. I’d listen to him explain anything
Alison Fairley he thinks he‘s a girl judging by the way he moves....
Caruzo96 are you interested?
@@caruzo9631 aah u mad
I find his look kinda arrogant and judgemental. Idk, just my perception
U just judged a book by its cover.
Oh my goodness! Big thank you so much to the C&D team for sharing the take on those cookies that I've never heard about (probably due to the fact that I and other viewers are not from the States). Can't wait to try these out and share with my family and friends!
You two are adorable, thanks for all your hard work figuring out this recipe. ❤️
EDIT: The Levain cookies are chilled for 24 hours and besides letting the butter solidify, it develops the flavor of the cookies further. For those who can wait, I definitely recommend following the 24 hours cooling.
Questions:
1. Dough weight: Each raw dough is around 6 oz each. Use a scale for even measurement and even baking.
2. Chilling: By chilling, it means in the fridge and not the freezer. Cover the tray with cling wrap so it doesn't absorb the fridge smell. Chilling keeps the butter from melting too fast when baked so this is crucial for keeping your cookies going flat.
3. Baking: Once it's done chilling, you can bake it right away without needing it to come to room temperature. It also keeps the cookies from spreading (i.e. wide and flat cookies) and yields a puffier/rounder signature Levain cookie shape.
4. Brown butter vs regular butter: You can definitely use brown butter, it's just not what Levain does to their cookies.
5. Reverse creaming: Levain does the more common method (i.e. creaming butter with sugars, then eggs, and flour.) Reverse creaming is a method you can try if you have issues with over-mixing the batter. Reverse creaming is the method where the butter protects against gluten-development.
6. Since it's rare that we want to have a dozen cookies in one sitting, you can leave the cookies in the fridge for 24 hours to develop flavor before transferring them to the freezer. If baking cookies directly from the freezer, baking time can go up to 19-21 mins.
tropical tantrum great tip, I’ll have to try both ways and see whether it’s worth the agonising wait lol
Actually by chilling do they mean normal fridge or freezer?
@@jasmintea8825 At their bakery, they're chilled in walk-in fridge. For home bakers, cover the baking sheet with cling film/plastic wrap all around so that the dough doesn't absorb any smells from the fridge.
Thanks! I’m going to try your tip but with chilled browned butter. I want more depth of flavor in my cookies. Yumm
Do you mean I bake the cookies immediately after taking them out of the fridge without letting them reach the room temperature first?
Great version of the Levain Bakery Cookies guys! Really makes me want to go back to NY just to have a bite of the absolute best cookies in world 🤤🤤
Did you ever make these ones?
Where they the same?
Made em, delicious. Thank you Sally and Dane for all your effort and sharing.
I've seen.these in travel vlogs so much that I just have to try these to see how good they are! Thanks for the upload 😍
I just made these and they are delicious! I used 300g semisweet and 100g dark chocolate instead of the milk chocolate and they taste great. Also they look soo impressive!
These are so brilliant, specifically that you can prep ahead and bake fresh. Thanks for doing the researching and testing for us, can’t wait to try these!
I have to come back and say thank you for this recipe - I've made it again and again and it's loved by all!!
I tried these cookies and they are the best cookies i ever baked ! , do it with exactly the same amount of chocolate cuz its amazing 😍!
Thank you sally and dane for sharing this wonderful recipe 🥰!!
I JUST MADE THIS AND THEY WERE DELICIOUS PERFECT THANK U
The C&D team is really made up of the most talented people on the planet! Kudos to Sally and Dane!
I love Sally and Dane tandem! I find myself smiling when I watch them.
I got a new KitchenAid and decided to try this recipe out for the first time, and it turned out heavenly! It's that rare cookie where just one leaves me more than satisfied 😋
I’ve been trying a couple of levain style cookie recipes and yours works most perfectly! They stay thiccc, perfect crunch and goooo
Which butter did you use? Salted or unsalted butter
@@nazbibi2976 you can use unsalted butter. Bcs in this recipe, they added salt. But if you use salted butter, then no need to add salt.
They work so well together. It was like watching a choreography 😍
We (my daughter and I) love baking these together! They taste fantastic with dark chocolate, too!
They really are the best cookies I've ever had! Amazing recipe!
Okay, I'm making them this weekend for sure
Sally and Dane are the two most adorable human beings in the world!
I really love their chemistry!
I’ve just made this now and it is the best chewy cookie I’ve ever had!! Thank you!!!!!!
I made these straight away and have to say, the best I’ve ever had in my life!
SAME!
mine are chilling now. I can't wait to bake them
Passive Agressive do you use salted or unsalted butter?
Hi! Did you skin the walnuts?
was it very sweet? or just right?
I've made this countless of times and it's easily my favorite cookie recipe!!
What is the texture like.inside??
I baked these today and they were delicious!! Thank you for sharing your recipes ❤❤❤❤
I just Baked These cookies yesterday and they came out so delicious, thank u so much for this amazing recipe ❤️❤️
I made these cookies yesterday. They tasted SOOOOOOOOO GOOOOOOOOD i couldnt put nuts in bcz of allergies but they were big and gooey and amazing. Thanks Sally and Dane!!!!!
Was it sweet or just oky? And how does the texture cookies like without the walnut?
It wasn’t to sweet without it (I tried it) it tasted just like an ultimate chocolate chip cookie !
You’ve smashed this Sally and Dane! Dream team!
Thank you!!
I took a triple batch of these into work tonight (busy A&E). They lasted less than an hour and at least 6 people have asked for the recipe, I sent them the link to this video. Super delicious
These were the most delicious cookies ever! So decadent. I used semi-sweet chocolate chips and chopped bittersweet chocolate bars (what I had on hand) and the cookies turned out AMAZING. Thank you!
"So what I'm doing is just kind of rubbing the nuts..." Glad I'm not 12 anymore and definitely didn't laugh out loud when Sally said that. Phew!
I laughed at myself the first time I watched it back. Doh!
say what you want, she was probably just doing that on purpose :D
But you laughed internally though 😊
I was looking for this kind of comment😂
Nathan Hittle “I’m rubbing the nuts together until their skin falls off” 😬😬
Someone finally cracked it! Looking forward to try it ♥️
I love cookies, i love baking them, i love that you guys made a cookie only playlist, i love it!!!
Baked these yesterday and they’re soooo decadent. Amazing recipe thank you!!!!
I made these tonight and they are UNREAL. Thank you so much Jemma and everyone at Crumbs & Doilies!
Same here
Im shocked at how beautiful and delicious these cookies turned out because Im a mediocre baker at best and they came out picture perfect! My mom prefers white chocolate so I subbed those in and added a bit of cinnamon, which is something I learned from a pro baker I used to work with. The house smells incredible. Thank you for sharing this recipe!
Omg!! I never had this much delicious cookie ever! Thank u for sharing this fabulous recipe!!! You guys are awesome!! 👍🙌
Just made them today and they are excellent !! Thank you guys for your hard work and sharing this recipe :)
Loved when Sally counted down so she & Dane could break open their cookies together 😊😊
Also, please, please 🙏🏽🙏🏽 share the recipe/ technique for the flat, giant cookie at 1:40. I'd love to bite into that saucer.
I made these and they came out nicely, but I used 1/4 milk chocolate and 3/4 semisweet. Next time I would use all semisweet. I would also definitely use roasted pecans instead of walnuts, which pairs better with things buttery and salty. I would also add vanilla, which is usually in chocolate chip cookies. Without the vanilla the cookie flavor minus the chips is predominantly "walnut."
Did you peeled off the skin too?
Did you rub the balls till the skin came off?
Yesss, I've been looking for this recipe for a while!
I made half this recipe and half the chocolate one. I used almonds in this recipe! Omg it was delicious. ❤️ Probably my new go to recipe
I've seen some cookie recipes where they put in like cream cheese to make it soft. Never got around to making them...but just throwing it out there. Love the experimenting from your adventures again. ❤️❤️❤️
How is the whole Crumbs & Doilies crew the best?! Can't wait to try these!
Awwww!!! You guys are Too CUUTTEE!! Love how y’all are Matching with ur Strips!! 💜💜😘😘
I made this recipe today. Following one of the comments, I let it rest in the refrigerator for 24 hours, then kept them in the freezer until I was ready to bake it. Cookies came out perfect! I used two trays, so the bottoms were not burned and the cookie wasn't undercooked. Very good recipe, it is different from everything I ever tried. Will definitely make it again.
I love this video - have seen it more than 10 times 🙂
These are by far the best cookies I have made and tasted. Everyone I have baked them for has nothing but compliments and demands for a batch to take home for themselves. Keep up it people 💙
Wow. Thats all i have to say. Words cant describe how amazing these were!
Omg these cookies are amazing!!!!
Made it this afternoon and the hardest part was waiting 5/10 minutes to let them sit and cool down..can't promise they resist till after breakfast.
I just made these...it's 11pm here...I ate 2 already and I'm very tempted to eat another one #help lol
They are so goooood!
This will be my mum's dream cookie!!!
The dedication and quality control wow!! 😯🤩💛
You guys are super adorable!! This cookies look amazing!
Looks so yummy ! Reminds me a lot of the one of William's Kitchen he shared a couple of months ago, I am always looking for the best cookie recipe and more now that Christmas is coming !
Just want to drop by and say that these cookies are sooooo delicious!! I’ve made both these and the nyc double chocolate ones and they’re both so amazing! I finished them with a sprinkle of crystal sea salt for that extra pizazz hehe thank you for the recipe!
Need to freeze maam or no need?
Hands down the BEST chocolate chip cookies!. I Make these at least once a month for the family. Thank you for this recipe!.
I just found this last night! Got my dough waiting in the freezer now! I cant wait im so excited😂
the thin one looks soooo appealing
Thank you all, for your hard work and for sharing this recipe! I made these with 500g King Arthur AP Flour (and the adjusted 1TBL baking powder 1 tsp salt), Ghiradelli semi-sweet chocolate chips (large), and no walnuts... froze for 2hr... AMAZING! These beat Mrs. Field's IMO! If you like CC cookies, don't pass up making these! Best to you all.
Did you still use the baking soda ?
tried this, work an absolute treat. Cheers guys they are amazing
Thank you so much for this recipe!! tried lot of choco chip cookies recipes but there were some errors but this came out so well !!!!! THE BEST COOKIE RECIPE SO FAR!!!! And all your videos are so entertaning , lovely and interesting to watch! Keep up the good work guys!❤
Those look amazing. You two are fab on camera 😊
I am so making these with my son while we are in lockdown!
Tried it and family said it’s their new favorite! 🤤❤️
I made these cookies and they came out perfect everytime!! Love them and cant wait for a different flavour!🍪🍪😍👍🏻
Finally been to crumbs and dollies today! Had a couple of cupcakes and the cheesecake brownie was like heaven 😊
😄😄😄😄😄
You can put the walnuts in boiling water for a about a minute to get the skin off and they lose the bitter taste.
It's true, I just Googled it! I'd never heard of this before. Thanks!
Actually this is how to remove the skin from almonds and hazelnuts as well. Dropping them into the boiling water for 10 sec and then immediately transferring them for couple of seconds in very cold water. To remove the skins afterwards is a child's play. Did it just 3 days ago with almonds. I thing the method is called blanching (but not 100% sure)
Yes that's the way to go
43ShaDey do you have link for this video? :0
Sucre Fleischer i did a bit of searching and i think this is the video that the person was talking about. ua-cam.com/video/Hs5Z6GvpAvU/v-deo.html
definitely the bests cookies I've ever ate !! AMAZING
Looks really amazing! Levain is my most favorite cookie! 🍪😊