@@erin-iq8tm coming from a North American here... you are 100000% right. I moved to Costa Rica and they use grams and I'll never go back to ounces and all that LOL
I'm so happy that you guys have been able to completely transform your business into something that can stay afloat during this time of isolation. Not only are you clever enough to rapidly transform your business, but you've done it in a way that gives the people at home something fun to do and something sweet to eat. Following along with Sally, (who's personality is like a little ray of sunshine), along with your baking kits creates a much needed distraction from worry and the boredom of isolation. We can cook with a friend and fill our houses with the sweet smell of the recipe of the day, which creates a little bit comfort during these awful times. Well done, Crumbs and Doilies.
It speaks volumes to the strength and conviction of the business stakeholders. Adaptation creates strength - happens in physical fitness - happens in life! The unknown always lurks as a challenge to overcome.
I'm impressed as well with how they are turning their recipes into something profitable such as the kits during these trying times. I hope other businesses can come up with a way to still earn money at these times, especially small businesses. It's not easy to be hanging in limbo and filled with uncertainty.
1.) get your cubed butter and throw it into the mixer with the brown sugar and white sugar. turn you mixer on low speed. mix to create some large butter sugar nuggets. it should take around 45 secs 2.) add chocolate chips into the mixer and give it a mix on low for 30 secs to disperse it around the batter 3.) add the dry ingredients and tip that into the mixer. mix on low speed till it looks like a breadcrumb rubble and you can still she chunks of chocolate and butter 4.) whisk your eggs before putting them in your mixer. pour them in your mixer and mix on low still it comes away from the side of the bowl cleanly 5.) divide the batter into 100g uneven balls. you won’t have to roll it into a ball. just squish it both ways 6.) put them in the freezer for a couple hours or over night. 7.) preheat oven to 180C. 5 mins before baking put the baking tray in the oven so the bottom of the cookies get nice and crispy. pop them in the oven for 12-14 minutes or until the top is nice and golden and the middle is soft and gooey. 8.) leave them to cool for 20 minutes and enjoy!
i love how Sally shows how much she enjoys cooking through her face expressions hahaha so cute! im gonna try the recipe even though i can’t buy the ingrediente ready from the shop 💗
@@chintalshah5217 a vegan egg substitute made out of water and flaxseeds. It mimics the sticky eggs without giving any flavour to your dough or whatever you are cooking or baking.
For anyone who doesn't know this (probably most of us Americans), they use "European style" butter (which is the best in my opinion). It has a higher butter fat percentage (84%), and lower water content. So make sure you use a "European style" butter like Plugra, Kerry Gold, Finlandia, etc etc which all have butter fat percentages of 82% and up. It is much creamier and different then your normal American style butter. Also when making these cookies, use the fan in your oven so they come out a little more golden around the outside of the cookies. Thanks for the great video and great recipe 🧈😊.
Hi, this is for anyone who needs help. I halved the recipe for a tryout. I used dark brown instead of soft, because that's what I always buy. I used weights and got the weights absolutely correct. I got exactly 13 50gms each cookies. (100gms seemed too big for me). I handmixed the ingredients, with a whisk. I tried baking them 3 ways. I took a few for each round. I have an OTG (oven, toaster, grill machine) that has rods and is wacky with temperatures. First, I baked them frozen straight from the freezer in 180C. They did not spread, did not bake very well. Then I tried them slightly thawed at the same temperature, burnt rather quickly again (both rounds for around 12-14 minutes). Then I thawed them completely, pressed them down a little bit and baked them on 140C for about 20 mins. They were perfect. But yes, they are too sweet for my taste. I chopped down the chocolate from compound baking bars, both dark and milk and they don't come with cocoa percentages. I will try reducing the sugars next time. Hope this helps.
I’ve tried so many cookies recipes for decades !! Yours r by faaaaar the best Am running an online bakery business and I already made red velvet white choc chips / double choc chips and today the classic choc chip they taste like heaven. And I just love the fact that I can make as much as I want and just freeze them till the day I take out how many I need and out them straight to the oven Thank you so so so much !! Your channel is a life saver for me
Thank you!! I’m so glad you’ve managed to do this!! Another question.... With your last few bakes recently, are you going to release a second cook book?
Haha Sally, before you fessed up to using Jemma's mixer I was going to ask if Jemma knew you were using her new mixer. Cookies look delish. Going to order all 3 cookie kits.
I made these for the first time a week ago and went perfect, but yesterday I made some more to try out something new. I browned the butter the day before making the cookies, added some water to compensate the weight that evaporated in the process and put it in the fridge to give it its solid shape back. I followed the same steps the next day to make the dough and the improvement in flavor was AMAZING. My next step will be adding some wallnuts 😊
Just tasted them 10 minutes ago. And omg.. they are DELICIOUS! They are heaven on earth. My parents agreed with me! Even while I did it a little bit different: I didn't use ready to use chocolate chips but I chopped up cheap chocolate bars and I've had them in the freezer for about 6 days. My mum was very happy to hear that I still have 8 of them in the freezer, ready to bake!
Hi Sally, i'm so craving one of these cookies right now. I made a batch of the birthday cookies that you and Dane did a few weeks ago, they were amazing. I shared them with my neighbors as i felt guilty keeping them all for myself. they loved them too. Great idea putting them into kit form, i recommend people buy these. they won't be disappointed. stay safe and well lovely
@@mindfulbaking you are way to cute!! You're always so happy and excited, thanks for bringing some sunshine 🌞 to my day! Stay healthy and safe my dear.
I went to your bakery last week and tried these cookies. They were the BEST cookies I've ever had, and I've had and made many. I'll be using this recipe very soon.
I'm a rubbish baker, honestly I'm absolutely terrible but I tried to make these cookies and omg! It took me a few cookies to get it right ( I baked 2 at a time and left the rest in the freezer), but I've just baked my third batch of 2 and they were perfect! Gas mark 5 for 40 mins then left them to cool for 20 mins. Amazing, I love them, so easy, can keep in the freezer and do a couple at a time, great for a dessert with ice cream. Thank you very much for the recipe, I'm off to impress everyone with my cookies!
She´s so cute! Love your passion with baking, I do will make my own cookies eventually, thanks so much for these nice and short recipes for these difficult times, stay healthy!
Just made this last night using the original recipe from the other video. They’re incredible. It’s takes everything inside of me to only eat just one cookie since they’re huge! Still have 6 left in freezer for another week
THANK YOU!! thank you for posting this recipe. I Took 1st place at work in our cookie co test. I cut the cooking down to about 78g and they were perfect . Made over 50.
I JUST MADE THESE and they are perfect!! Perfect flavor and texture. The only thing is I baked them for 14 minutes and they are too gooey inside, so next time 16 mins for my oven. I am also going to omit eggs and baking powder and bake flour so I can have raw chocolate chip cookie dough for my vanilla ice cream. Soooo goood! Thank you! Edit:454 kcal per cookie
Just made these. 👌🏽👌🏽 10 still in the freezer. Baked 2 for hubby and I to have with ice cream. Sooooo good. Love that you can just cook a couple. 🤗 thank you for the recipe. X
I have tried this at home, amazing cookies, just like the store bought ones, I think this is almost like a fail proof recipe for cookie because I have tried many recipes and the results were not good, so everyone must try this!!
THANK YOU!! thank you for posting this recipe. I Took 1st place at work in our cookie contest. I cut the cookies down to about 78g and they were perfect . Made over 50.
I just want to say thank you for inspiring me. I've learned a lot from your sharing and tips. Done few of your recipes. Simple, easy to understand and so yummy. Love from Malaysia.❤
and yes. use of grams is very useful. allows me to directly do conversion if i wanna change portion (just an excel formula) due to ingredients availability.
Tried this today. I can say it’s a success. Just need to check my oven, added another 5 mins for the baking time. It’s yummy!!!! Not too sweet, just how I like it. And the size is just enough for me. 😍 Definitely keeping the recipe.
Sally, whats the real difference between this recipe and the NY's one? Bc in the NY's you guys use self-raising flour, right? Thank you 😘 ps: love the vid and your excitement 🍪
The difference is that in this recipe, they lowered the amount of all the ingredients except the 2 eggs, but the percentage of all the other ingredients are mostly the same. The amount of sugar in the recipe is the same as the NY, and the amount of butter in the recipe is almost the same as the NY recipe, it's down like 1% butter-to-flour ratio. The amount of egg is higher. And for the NY cookie recipe, I'd say that the self-raising has around 10g of leavening + salt or so. So if you are doing the NY recipe with regular flour, then just minus 10g from the Self-raising amount, and add like 1 tsp Salt + 2 tsp Baking Powder. Hope this helps 😃
Wow. This is such a cool video, about love of cookies, baking, transformation of business to soar during covid. I love your presentation of the video - concise, practical and cute. Many thanks. I have just tried this recipe. My family of 5 love it. Will definitely do this again and again and storing in the freezer too. many many thanks.
I made these before and they were amazing and since your last video reviewing mixers, I got myself a mixer today so will deffo be making this again! Thank you for all your videos! I also got my large nozzles coming from you soon which I'm super excited about!
@@luciastrokes I got the kmix but a newer version that has a steel bowl. Costs the same as Sally's glass one, both at £250 (mine is on sale at John Lewis). The aucma.... I didnt like that I couldn't get diff attachments and if something broke, it's not possible to replace parts. The kitchenaid was out of my budget - kmix is also expensive buuuut I'd rather pay more for good quality and kmix was more attainable. It doesnt look as pretty as a kitchenaid but it's still decent! I've made a lemon drizzle so far!
I love these cookies! I make a double batch and then I bake one for each of us every night after dinner and one to pack in my husbands lunch! He is the envy of his office! Thanks for the recipe!! Take care! Love you guys!
Soo tempting. I tried this recipe. My hubby jus loved it. He had to tk it wd him at his world Cruise. Tnx Sally fr this wonderful recipe. God bless u nd yr fly.
Wow my misses just did these and they are great. Best cookie I have ever had. Warm or cold they are great. No kit just followed the recipe Cheers Sally
Thankyou for a recipe for the cookies without the walnuts, I wasnt sure how to subsitute them. Also just wanted to tell you Sally that you are getting really good at presenting the videos (not that you weren't good) and think you are much more confident in front of camera so awesome job!
I made these earlier and OH. MY. DAYS. I've never made such amazing cookies before... I thought as I was making the dough that it seemed really dry, even when making them in to balls (although they formed well). But I have never had such moist gooey cookies before. Divine. Thank you! *edit* just to mention I cooked these for around 20 minutes on 190 and let them cool for 20 minutes before eating. They were still super gooey and gorgeous. I feel like any less in the oven and they'd have felt under cooked. But I suppose different ovens vary!
Hi there, thanks for this wonderful recipe, I was wondering if I do 50 gram each instead of 100gram each, how long will the baking time be and after baking the cookies how Long can I keep them. Thanks a lot for your help.
Love the channel, all the staff are 100% into baking...great delivery and enthusiasm. On the matter of mixers, as an engineer, I would recommend a mixer with large motor, the Kitchen Aid models look very pretty and girly, (no offence ladies) but for serious heavy use over many years, a mixer with 1,200 watts of power will out last the light weight machines. Kenwood mixers are really powerful and will simply stay the course, it's a bit like touring Europe and the USA in a Fiat UNO, or a BMW 2 litre car...there is no comparison. Agreed, the Kenwood machines are really heavy and need to 'placed' and left in position, but longevity and reliability comes with a price. Happy baking you all.
amazing as always Sally you never fail! such a great recipe and from a wonderful loving and caring person.Those ingredients along with your cooking ingredients will always be successful! Also I LOVE the gloves they're really cool.Keep up the great job and can't wait for the next video.
I'm going to send a box to my friends both mum and dad are doctors working hard right now. I think this will be something easy and memory making for them both to do with their children even when they're tired. These boxes are great. I've bought the red velvet cupcakes and they turned out great.
When I go onto the cupcake jemma website and click on baking kits the page comes up blank. Are you all sold out or is there something glitching on the website? I would love love love to buy some kits! My birthday is coming soon and this would be a nice pick me up while quarantined for my birthday (:
Mine didn't spread at all! :( after the 14 min I had to press it down with a spoon because it was still a huge round ball. It's delicious but I wonder what went wrong? Thank you so much from this! I'm from Brazil so there's no way I could ever order these!
I love how creative you have been guys in packing and preparing deliciousness and goodies to people and how easy it is to do, I wish I were from London to be able to order it and make it as well :), I am so proud of the whole crew, thank you for spending time to share love and care around the world, love you guys so much, keep it up !
LOL- family of four, including a nearly 16 year old boy and an unapologetic young adult, all of whom love choc chip cookies... No chance of not baking every one of them!
That’s a great kit, looks like that’s on my shopping list. I see you have the privilege of using the new pistachio KitchenAid, lucky Sally. Another great tutorial Sally, thank you.
Okay so this is how I converted the recipe (as I do not have a scale and use cup measurements): 7/8 cup cold chopped butter (which is 13.39 tbsp so I did 13 tbsp plus a little less than half) 2/3 cup granulated sugar 2/3 cup + 1 tbsp dark brown sugar (that’s all I had) 2 cups chocolate chips 3 1/3 cup all purpose flour 2 tsp + 1 pinch baking powder (10g converts to 2.09 tsp) 2 tsp salt (it was an accident 🤦🏻♀️) 2 eggs I used a wooden spoon to combine the butter and sugar by smashing the butter into the sugar. Stirred in the chocolate chips. Combined the flour baking powder and salt together, than used my hands to mix it all together. Finally beat 2 eggs and mixed it in. I also additionally added a capful of milk as my mixture looked drier than Sally’s and when I formed the ball of cookie dough it kind of crumbled. * I accidentally added 2 tsp of salt because I thought that’s what the recipe asked for and that’s why I added the extra tablespoon of brown sugar. Currently freezing the cookies. Will update once baked. I hope it goes well. 🤲🤲🤲🤲
Okay so update on the cookies. They baked up well. They are definitely not the cookies I am used to (think: store bought pilsbury cookie dough). They are chunky and soft but no gooey-ness that I personally crave from a chocolate chip cookie. Mine definitely did not spread as Sally’s did and they were too big lol. Sally got 13ish cookies, I scaled mine to 20 but they were still too big so I halved them all and it was the perfect shape and size for me. Also when baking because of their lack of spread I squished it down with a spoon, to help it flatten some. All in all delicious cookie. 🤝😌 Oh and the addition of salt, because I did use sea salt for the accidental teaspoon, it did not melt so it was the perfect balance of salty and sweet.
Mad Zabinga right that’s what I thought. I have been wanting to make chocolate chip cookies for the longest but never did because I ran out of vanilla and haven’t been able to find the brand I use, so when I saw this recipe uses no vanilla, I jumped on board right away. Luckily it worked out.
Shriya Pisal My cookies did not spread at all either; so I just went ahead and squished them with the back of a spoon. I froze them for about half an hour.
I've made Sally's cookies a few times now and find when they're frozen or even in the fridge they don't spread well and end up fairly tall still. I'm not sure if Australian ingredients are different but that's happened a few times now and I try not to roll too tightly. So I just put them in the oven after rolling. Still delicious!
This recipes is hands down the best cookie recipe! Made them again today and immediately asked myself why I’ve had no cookie balls in my freezer for so long! ❤️🍪❤️
Just curious in the description it says baking powder but normally in cookies you should use baking soda so I was just wondering what you used sorry for bothering you if you don’t know 😅
omg I made so much and froze it! WELL WORTH THE WAIT. SO CHUNKY AND CHEWYYY!!!!! Kept eating for a whole week after, just baking whenever I want taking it out from the freezer.
The best thing about this entire channel is that they use grams. I love it
theyre british why wouldn't they lmao its only silly americans who use volume measurements which aren't acccurate at all
Couldn't agree more! Baking made so much more easier
@@erin-iq8tm A lot of British people use cup measurements as well!
I agree
@@erin-iq8tm coming from a North American here... you are 100000% right. I moved to Costa Rica and they use grams and I'll never go back to ounces and all that LOL
I'm so happy that you guys have been able to completely transform your business into something that can stay afloat during this time of isolation. Not only are you clever enough to rapidly transform your business, but you've done it in a way that gives the people at home something fun to do and something sweet to eat. Following along with Sally, (who's personality is like a little ray of sunshine), along with your baking kits creates a much needed distraction from worry and the boredom of isolation. We can cook with a friend and fill our houses with the sweet smell of the recipe of the day, which creates a little bit comfort during these awful times. Well done, Crumbs and Doilies.
This is the sweetest comment ever. Thank you so much for your kind words. xxx
It speaks volumes to the strength and conviction of the business stakeholders. Adaptation creates strength - happens in physical fitness - happens in life! The unknown always lurks as a challenge to overcome.
I second this, it has absolutely been wonderful to watch!
I'm impressed as well with how they are turning their recipes into something profitable such as the kits during these trying times. I hope other businesses can come up with a way to still earn money at these times, especially small businesses. It's not easy to be hanging in limbo and filled with uncertainty.
I totally agree, really happy for you guys :)
1.) get your cubed butter and throw it into the mixer with the brown sugar and white sugar. turn you mixer on low speed. mix to create some large butter sugar nuggets. it should take around 45 secs
2.) add chocolate chips into the mixer and give it a mix on low for 30 secs to disperse it around the batter
3.) add the dry ingredients and tip that into the mixer. mix on low speed till it looks like a breadcrumb rubble and you can still she chunks of chocolate and butter
4.) whisk your eggs before putting them in your mixer. pour them in your mixer and mix on low still it comes away from the side of the bowl cleanly
5.) divide the batter into 100g uneven balls. you won’t have to roll it into a ball. just squish it both ways
6.) put them in the freezer for a couple hours or over night.
7.) preheat oven to 180C. 5 mins before baking put the baking tray in the oven so the bottom of the cookies get nice and crispy. pop them in the oven for 12-14 minutes or until the top is nice and golden and the middle is soft and gooey.
8.) leave them to cool for 20 minutes and enjoy!
😊
i love how Sally shows how much she enjoys cooking through her face expressions hahaha so cute! im gonna try the recipe even though i can’t buy the ingrediente ready from the shop 💗
For any vegans who may be watching, I tried making these with vegan butter and 2 flax eggs - it worked and they came out super tasty!! 🍪
Thank you
What is flex egg
@@chintalshah5217 a vegan egg substitute made out of water and flaxseeds. It mimics the sticky eggs without giving any flavour to your dough or whatever you are cooking or baking.
@@chintalshah5217 what lava lady said! :) I normally use 1 tablespoon of ground flax seed mixed with 3 tablespoons of water as 1 egg
dont call it eggs if it isnt eggs...
This is pure creativity and survival mode to continue to get your business still going on....
For anyone who doesn't know this (probably most of us Americans), they use "European style" butter (which is the best in my opinion). It has a higher butter fat percentage (84%), and lower water content. So make sure you use a "European style" butter like Plugra, Kerry Gold, Finlandia, etc etc which all have butter fat percentages of 82% and up. It is much creamier and different then your normal American style butter. Also when making these cookies, use the fan in your oven so they come out a little more golden around the outside of the cookies. Thanks for the great video and great recipe 🧈😊.
"You can just take one out and bake it...Don't let anyone tell that it's not fine!"
Sally is the queen of cookie individualism!
Hi, this is for anyone who needs help. I halved the recipe for a tryout. I used dark brown instead of soft, because that's what I always buy. I used weights and got the weights absolutely correct. I got exactly 13 50gms each cookies. (100gms seemed too big for me). I handmixed the ingredients, with a whisk. I tried baking them 3 ways. I took a few for each round. I have an OTG (oven, toaster, grill machine) that has rods and is wacky with temperatures. First, I baked them frozen straight from the freezer in 180C. They did not spread, did not bake very well. Then I tried them slightly thawed at the same temperature, burnt rather quickly again (both rounds for around 12-14 minutes). Then I thawed them completely, pressed them down a little bit and baked them on 140C for about 20 mins. They were perfect. But yes, they are too sweet for my taste. I chopped down the chocolate from compound baking bars, both dark and milk and they don't come with cocoa percentages. I will try reducing the sugars next time. Hope this helps.
I’ve tried so many cookies recipes for decades !! Yours r by faaaaar the best
Am running an online bakery business and I already made red velvet white choc chips / double choc chips and today the classic choc chip they taste like heaven. And I just love the fact that I can make as much as I want and just freeze them till the day I take out how many I need and out them straight to the oven
Thank you so so so much !! Your channel is a life saver for me
Thank you!! I’m so glad you’ve managed to do this!! Another question.... With your last few bakes recently, are you going to release a second cook book?
this is BY FAR the best chocolate chip cookie recipe i've ever tried!! its perfect (i don't freeze them tho, just refrigerate for abt 30min)
whoever is the editor of all the videos ...8:35 is just great!! (the 'drop' of the dought simultaneously with the beat) love those details^^
I love watching these baking videos, they’re so therapeutic to watch
During lockdown, I've been baking for 12 houses on my street once a week.. Baking really does bring people together. 🥰
I made these this evening and honestly, they are the best cookies I have EVER eaten ever. I can’t even put into words how beautiful they are.
Did you find them too sweet?
Haha Sally, before you fessed up to using Jemma's mixer I was going to ask if Jemma knew you were using her new mixer. Cookies look delish. Going to order all 3 cookie kits.
"If you're all alone and don't want eat them all" Honey I got nothing to do right now but get all fat and happy
This is such a wonderful way to take care of your shop and staff! Thank you so much!
I made these for the first time a week ago and went perfect, but yesterday I made some more to try out something new. I browned the butter the day before making the cookies, added some water to compensate the weight that evaporated in the process and put it in the fridge to give it its solid shape back. I followed the same steps the next day to make the dough and the improvement in flavor was AMAZING. My next step will be adding some wallnuts 😊
I love that Sally had a cookie for breakfast! Keep your inner child well fed on cookies and there is no such thing as crisis 😬🤣
I just made them they are amazing! My whole family loved the cookies❤
When she said 12 cupcakes is a lot.... I think id polish 12 off in a day on my own 🙄
This is the first time I've tried a recipe without failing and the result came out so perfect and tasty ❤️❤️❤️❤️ Thank you so much ❤️❤️❤️
Skipping no ads means helping C&D survive during this pandemic.
Sending lotsa love from Indonesiaaa..
#weareinthistogether
Just tasted them 10 minutes ago. And omg.. they are DELICIOUS! They are heaven on earth. My parents agreed with me! Even while I did it a little bit different: I didn't use ready to use chocolate chips but I chopped up cheap chocolate bars and I've had them in the freezer for about 6 days. My mum was very happy to hear that I still have 8 of them in the freezer, ready to bake!
Hi Sally, i'm so craving one of these cookies right now. I made a batch of the birthday cookies that you and Dane did a few weeks ago, they were amazing. I shared them with my neighbors as i felt guilty keeping them all for myself. they loved them too. Great idea putting them into kit form, i recommend people buy these. they won't be disappointed. stay safe and well lovely
sue smith thank you! You too x
Did you find them overly sweet? Or just right?
Amazing! I love how this business is very Creative, you guys turned the bakery into a bake kit shops and the Bakers still keep their Jobs! Love it!!
Sooo, Sally went for Jemma's stand mixer after all haha
WildPigeon hahahahaha I did!!!! It’s sooo pretty
Haha, I caught that too!!
@@mindfulbaking you are way to cute!! You're always so happy and excited, thanks for bringing some sunshine 🌞 to my day! Stay healthy and safe my dear.
I noticed that too!!! 😂
Am just a young Nigerian girl that has gotten addicted to your awesome channel 😘😘😘😘
I love your smile Sally 😊😊😊 you guys are the best.....
I went to your bakery last week and tried these cookies. They were the BEST cookies I've ever had, and I've had and made many. I'll be using this recipe very soon.
Did u try that recepie.. how they came out
@@ameenaattaria2204 Yes! I'm making it for the nth time right now! 😅 It's my go to recipe now.
I'm a rubbish baker, honestly I'm absolutely terrible but I tried to make these cookies and omg! It took me a few cookies to get it right ( I baked 2 at a time and left the rest in the freezer), but I've just baked my third batch of 2 and they were perfect! Gas mark 5 for 40 mins then left them to cool for 20 mins. Amazing, I love them, so easy, can keep in the freezer and do a couple at a time, great for a dessert with ice cream. Thank you very much for the recipe, I'm off to impress everyone with my cookies!
She´s so cute! Love your passion with baking, I do will make my own cookies eventually, thanks so much for these nice and short recipes for these difficult times, stay healthy!
Tus galletas 🤤😍 me encantan. Siempre las hago para mi familia. Gracias por compartirlas saludos desde 🇻🇪
These are amazing I will definitely try these since I am bord at home
Rizwana Bhojani yay!
Yes, fun breakfast ideas for the kids would be great!
Great idea adjusting to this challenging time! Innovative and delicious!
My daughter made these for me for mothers day and they were amazing. Can only eat one a day, they are like a meal by themselves.
My daughter loved NY! I’m sure she would love this recipe. Good job!
Just made this last night using the original recipe from the other video. They’re incredible. It’s takes everything inside of me to only eat just one cookie since they’re huge! Still have 6 left in freezer for another week
Did you find them very sweet or just right?
Watching this whilst eating one of them, they're gorgeous!
THANK YOU!! thank you for posting this recipe. I Took 1st place at work in our cookie co test. I cut the cooking down to about 78g and they were perfect . Made over 50.
Sally: "12 cupcakes can seem quite a lot.."
Me: just blitzed 12 cupcakes 🤣🧁
Jen B88 😂😂
12 cupcakes are a great snaccident 😂
Same genes then 😂
i was just about to nake the exact same comment until i saw urs😆🤣🤪
Oh snap! Me too! 🤣😅
Another sunshine-y day of baking with Sally.
Angela Kelley 😘
I JUST MADE THESE and they are perfect!! Perfect flavor and texture. The only thing is I baked them for 14 minutes and they are too gooey inside, so next time 16 mins for my oven. I am also going to omit eggs and baking powder and bake flour so I can have raw chocolate chip cookie dough for my vanilla ice cream. Soooo goood! Thank you!
Edit:454 kcal per cookie
@pastry chef khan I think it’s 180 C fan
At what temperature did you bake? I keep missing that! Thanks!!
Just saw 180, haha never mind!! 😜
Words can’t explain how happy I am to have these cookies on the website. The next 10 cookie kit orders will be mine 😂😙✌🏼
Just made these. 👌🏽👌🏽 10 still in the freezer. Baked 2 for hubby and I to have with ice cream. Sooooo good. Love that you can just cook a couple. 🤗 thank you for the recipe. X
I have tried this at home, amazing cookies, just like the store bought ones, I think this is almost like a fail proof recipe for cookie because I have tried many recipes and the results were not good, so everyone must try this!!
How can she slap?
Junaid Khan slap??
Have you tried the recipe from tasty? Which works better?
Did you find them overly sweet?
Alishba Imran I didn’t find them too sweet but right on the dot
THANK YOU!! thank you for posting this recipe. I Took 1st place at work in our cookie contest. I cut the cookies down to about 78g and they were perfect . Made over 50.
I just want to say thank you for inspiring me. I've learned a lot from your sharing and tips. Done few of your recipes. Simple, easy to understand and so yummy. Love from Malaysia.❤
and yes. use of grams is very useful. allows me to directly do conversion if i wanna change portion (just an excel formula) due to ingredients availability.
Omg these baking kits are so cute and awesome! The Birthday Cake cookies are probably one of the best cookies I've ever had
Tried this today. I can say it’s a success. Just need to check my oven, added another 5 mins for the baking time. It’s yummy!!!! Not too sweet, just how I like it. And the size is just enough for me. 😍 Definitely keeping the recipe.
Sally, whats the real difference between this recipe and the NY's one? Bc in the NY's you guys use self-raising flour, right? Thank you 😘 ps: love the vid and your excitement 🍪
The difference is that in this recipe, they lowered the amount of all the ingredients except the 2 eggs, but the percentage of all the other ingredients are mostly the same. The amount of sugar in the recipe is the same as the NY, and the amount of butter in the recipe is almost the same as the NY recipe, it's down like 1% butter-to-flour ratio. The amount of egg is higher. And for the NY cookie recipe, I'd say that the self-raising has around 10g of leavening + salt or so. So if you are doing the NY recipe with regular flour, then just minus 10g from the Self-raising amount, and add like 1 tsp Salt + 2 tsp Baking Powder. Hope this helps 😃
I made these and they were SO GOOD, but They baked for exactly 25 minutes and they came out perfectly.
Would love a peanut butter cookie video! Will definitely try this one soon as well 😍🍪
Wow. This is such a cool video, about love of cookies, baking, transformation of business to soar during covid. I love your presentation of the video - concise, practical and cute. Many thanks. I have just tried this recipe. My family of 5 love it. Will definitely do this again and again and storing in the freezer too. many many thanks.
I made these before and they were amazing and since your last video reviewing mixers, I got myself a mixer today so will deffo be making this again! Thank you for all your videos!
I also got my large nozzles coming from you soon which I'm super excited about!
S R which one did you buy??
@@luciastrokes I got the kmix but a newer version that has a steel bowl. Costs the same as Sally's glass one, both at £250 (mine is on sale at John Lewis). The aucma.... I didnt like that I couldn't get diff attachments and if something broke, it's not possible to replace parts.
The kitchenaid was out of my budget - kmix is also expensive buuuut I'd rather pay more for good quality and kmix was more attainable. It doesnt look as pretty as a kitchenaid but it's still decent! I've made a lemon drizzle so far!
S R I got the same one a few months ago in black and couldn’t be happier! Nice decision!! Enjoy your baking!! 🤩
Did you find them too sweet or just right?
Made these and they were the best cookies ever! So delicious 🍪🤤
This concept is brilliant!!!!!!!! I love it!!! I wish we could get these baking kits in the US!! 🍪🧁🎂❤️❤️❤️
I just love this Chanel so much because I know that anytime I try a receipe it will work 100% of the time ! Love you guys 😍
best cookie recipe, I've made these twice already during quarantine.
My cookies wont flatten out. Why?
Were they overly sweet? Or just right?
@@yewyeewei4935 probably because you shaped them too hard
hey! how long did you freeze them?
also, did you freeze them or just refrigerated it?
Oh my goodness so delicious!!!! Thank you so much for this bake along ❤️ I know my kiddos will enjoy this yummy quarantine treat
I love these cookies! I make a double batch and then I bake one for each of us every night after dinner and one to pack in my husbands lunch! He is the envy of his office! Thanks for the recipe!! Take care! Love you guys!
This is SO cute! xxx
Soo tempting. I tried this recipe. My hubby jus loved it. He had to tk it wd him at his world Cruise. Tnx Sally fr this wonderful recipe. God bless u nd yr fly.
Flapjack recipes would be fab! And any other recipes involving the humble porridge oat 😚
Wow my misses just did these and they are great. Best cookie I have ever had. Warm or cold they are great. No kit just followed the recipe Cheers Sally
Can't wait to make these !!! I've been soo bored during this quarantine 😪
Just made these. They are gorgeous. Took a bit of sugar out of recipe, so not so sweet. Thanks for recipe. A definite keeper. X
I noticed that in the other ny stile cookie recipes you used self rising flour but not this one! 🤔
Here in the Netherlands it's mothersday next sunday. I'm going to make them as a suprise for my mum, can't wait to try them!
I love Sally’s reaction when she eats a cookie - priceless 😂😂💕
Thankyou for a recipe for the cookies without the walnuts, I wasnt sure how to subsitute them. Also just wanted to tell you Sally that you are getting really good at presenting the videos (not that you weren't good) and think you are much more confident in front of camera so awesome job!
I’d love a red velvet ny style cookie
Made cookies this week using this recipe. Cookies turned out amazing and are delicious
Oh Cookie Sally, the Diet Saboteur returns! Love these cookies! Absolutely mega yummy 😋😋😋 Thanks Sally, stay safe everyone please 😉 x
I made these earlier and OH. MY. DAYS. I've never made such amazing cookies before... I thought as I was making the dough that it seemed really dry, even when making them in to balls (although they formed well). But I have never had such moist gooey cookies before. Divine. Thank you!
*edit* just to mention I cooked these for around 20 minutes on 190 and let them cool for 20 minutes before eating. They were still super gooey and gorgeous. I feel like any less in the oven and they'd have felt under cooked. But I suppose different ovens vary!
I found they were crumbly too!! Thanks for the oven temp and time!
@@Dolc3 no worries! I'm ashamed to admit that there are none left 🙄 they are seriously good... you're in for a treat!
Did you find them overly sweet or just right?
Hi there, thanks for this wonderful recipe, I was wondering if I do 50 gram each instead of 100gram each, how long will the baking time be and after baking the cookies how Long can I keep them. Thanks a lot for your help.
I’m I’m late and you probably figured it out but I think you should bake the, for 8-10 mins or until brown on the sides.
Love the channel, all the staff are 100% into baking...great delivery and enthusiasm. On the matter of mixers, as an engineer, I would recommend a mixer with large motor, the Kitchen Aid models look very pretty and girly, (no offence ladies) but for serious heavy use over many years, a mixer with 1,200 watts of power will out last the light weight machines. Kenwood mixers are really powerful and will simply stay the course, it's a bit like touring Europe and the USA in a Fiat UNO, or a BMW 2 litre car...there is no comparison. Agreed, the Kenwood machines are really heavy and need to 'placed' and left in position, but longevity and reliability comes with a price. Happy baking you all.
Really? Bake at home!? Wow this is so lovely 💜💜💜❤❤❤😊
Biscotti deliziosi! Bravissima!
so my cookies did not spread at all.. do you need to let them sit out of the freezer before you bake them?
Yea, having the same issue 🤔
I had the same issue. I left in the oven longer so they bake for about 20-25 minutes. They came out great.
Do 26 minutes. I had the same issue. But they come out just the same in double the baking time
Glad I’m not the only one! They’ve been in for almost 16 minutes now so I’m glad they still turned out well for you, I just need to be patient 😅
Having the same issue and came here to see if anyone else was having the same experience.
Just tried this recipe today and they taste amazing! ❤
When your cookie is meal sized 😁
😀😀😀😀
I have ones in the freezer from 3 years ago and they still are just as good.
amazing as always Sally you never fail! such a great recipe and from a wonderful loving and caring person.Those ingredients along with your cooking ingredients will always be successful! Also I LOVE the gloves they're really cool.Keep up the great job and can't wait for the next video.
I'm going to send a box to my friends both mum and dad are doctors working hard right now. I think this will be something easy and memory making for them both to do with their children even when they're tired. These boxes are great. I've bought the red velvet cupcakes and they turned out great.
When I go onto the cupcake jemma website and click on baking kits the page comes up blank. Are you all sold out or is there something glitching on the website? I would love love love to buy some kits! My birthday is coming soon and this would be a nice pick me up while quarantined for my birthday (:
Thanks for The video Jemma + Sally! I really enjoy seeing your AMAZING Deserts! :D Your baking Is SO Awesome!
Mine didn't spread at all! :( after the 14 min I had to press it down with a spoon because it was still a huge round ball. It's delicious but I wonder what went wrong? Thank you so much from this! I'm from Brazil so there's no way I could ever order these!
seu comentário é bemm antigo pra eu estar te respondendo agora kkkkkk mas eu IMAGINO que seja a temperatura do forno. no vídeo ela pede 190⁰C
I love how creative you have been guys in packing and preparing deliciousness and goodies to people and how easy it is to do, I wish I were from London to be able to order it and make it as well :), I am so proud of the whole crew, thank you for spending time to share love and care around the world, love you guys so much, keep it up !
Roqaya Al Fardan they ship the kits worldwide! 🎉
@@KathiUndercover That's great news ^_^ Thank you !
LOL- family of four, including a nearly 16 year old boy and an unapologetic young adult, all of whom love choc chip cookies... No chance of not baking every one of them!
That’s a great kit, looks like that’s on my shopping list. I see you have the privilege of using the new pistachio KitchenAid, lucky Sally. Another great tutorial Sally, thank you.
V Johnson hahah yes I was very excited when I remembered I could use it!
Okay so this is how I converted the recipe (as I do not have a scale and use cup measurements):
7/8 cup cold chopped butter (which is 13.39 tbsp so I did 13 tbsp plus a little less than half)
2/3 cup granulated sugar
2/3 cup + 1 tbsp dark brown sugar (that’s all I had)
2 cups chocolate chips
3 1/3 cup all purpose flour
2 tsp + 1 pinch baking powder (10g converts to 2.09 tsp)
2 tsp salt (it was an accident 🤦🏻♀️)
2 eggs
I used a wooden spoon to combine the butter and sugar by smashing the butter into the sugar. Stirred in the chocolate chips. Combined the flour baking powder and salt together, than used my hands to mix it all together. Finally beat 2 eggs and mixed it in. I also additionally added a capful of milk as my mixture looked drier than Sally’s and when I formed the ball of cookie dough it kind of crumbled. * I accidentally added 2 tsp of salt because I thought that’s what the recipe asked for and that’s why I added the extra tablespoon of brown sugar.
Currently freezing the cookies. Will update once baked. I hope it goes well. 🤲🤲🤲🤲
Okay so update on the cookies. They baked up well. They are definitely not the cookies I am used to (think: store bought pilsbury cookie dough). They are chunky and soft but no gooey-ness that I personally crave from a chocolate chip cookie. Mine definitely did not spread as Sally’s did and they were too big lol. Sally got 13ish cookies, I scaled mine to 20 but they were still too big so I halved them all and it was the perfect shape and size for me. Also when baking because of their lack of spread I squished it down with a spoon, to help it flatten some. All in all delicious cookie. 🤝😌
Oh and the addition of salt, because I did use sea salt for the accidental teaspoon, it did not melt so it was the perfect balance of salty and sweet.
Interesting she didn't add vanilla. It seems like a chocolate chip cookie staple.
Mad Zabinga right that’s what I thought. I have been wanting to make chocolate chip cookies for the longest but never did because I ran out of vanilla and haven’t been able to find the brand I use, so when I saw this recipe uses no vanilla, I jumped on board right away. Luckily it worked out.
@@greeneprosperity4804 hey! Wanted to know how long did you freeze them? also, freeze or refrigerated them?
Coz mine didn't spread at all :(
Shriya Pisal My cookies did not spread at all either; so I just went ahead and squished them with the back of a spoon. I froze them for about half an hour.
I've made Sally's cookies a few times now and find when they're frozen or even in the fridge they don't spread well and end up fairly tall still. I'm not sure if Australian ingredients are different but that's happened a few times now and I try not to roll too tightly. So I just put them in the oven after rolling. Still delicious!
they have a trouble shooting video so you can find the answer there
the same happened to me
Sally, I live in Panamá and we are in complete lock down. These recipes are dangerous, we can't "walk off" the cookie/s after eating them 🤣🤣🤣🤣🤣🤣🤣
Wow! I can't imagine complete lockdown. Here in the U.S. we can still go to the store and walk outside. Stay healthy, this too shall pass!
Kristye Lynch same in Australia :)
This recipes is hands down the best cookie recipe! Made them again today and immediately asked myself why I’ve had no cookie balls in my freezer for so long! ❤️🍪❤️
I literally baked them yesterday, and searched all over the internet for the right recipe 🙈
i wanna try this out! how did the recipe turn out?
Just curious in the description it says baking powder but normally in cookies you should use baking soda so I was just wondering what you used sorry for bothering you if you don’t know 😅
K a t just tried this a few days ago and it worked out so well! they came out crispy on the outside and chewy on the inside 🤤
Oh ok thanks for answering my question!! 😊
@@L.J0102 my bf uses both baking soda and baking powder in his recipe 😊 if you want a firmer texture
omg I made so much and froze it!
WELL WORTH THE WAIT. SO CHUNKY AND CHEWYYY!!!!!
Kept eating for a whole week after, just baking whenever I want taking it out from the freezer.
375 for us in the States and we do a few at a time on our pizza tray..