Answers to all your Cookie Questions! | Cupcake Jemma
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- Опубліковано 9 чер 2024
- Well, most of them anyway! Thank you so much to everyone who asked questions about Cookies - we had a blast looking into all the answers and Sally & Dane are at C&D HQ with everything you ever wanted to know - and more - about our NY Cookies. Whether they're not spreading enough, spreading too much or coming out burnt we've got you - watch on to help ensure your cookies are perfect every time!
And don't forget, if you're making some NY Cookies slap that #cupcakejemma hashtag on them so we can see - we love seeing your bakes!
Here's links to the questions/topics covered:
00:00 - Intro
01:14 - Butter
02:56 - Reducing sweetness
04:08 - Grainy sugar in cookies
05:30 - How long to mix
06:36 - Leaving out or swapping additions
07:47 - Making multiple batches
08:46 - Swapping plain for self raising flour
09:40 - Types of flour
10:18 - Dutch processed vs natural coca
11:48 - Mixture too crumbly
13:18 - Why are my Cookies spreading?
15:13 - How to roll your cookie balls
16:14 - Reducing the size of your cookies
17:30 - Can I make thinner cookies?
19:20 - Why are my Cookies NOT spreading?
22:38 - Fan vs non-fan ovens
23:48 - How long will cookies keep?
24:35 - How do store-bought cookies keep so long?
25:30 - Working out ratios for new recipes
26:29 - How do I know when they're baked?
28:02 - My cookies are burnt!
28:56 - My cookies are burnt underneath!
30:00 - All time favourite cookie
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you guys should do a brownie 101 sometime! It will really be helpful!! And Thank u SO MUCH for these tips!!! They were really great!
When Sally and Dane share their smarts
About cookies, pastry and tarts
We can’t help but grin
We improve, learn and win
And bake with more love in our hearts!
Who else would love to have a baking party with these two??!! 🙋🏻♀️🙋🏻♀️🙋🏻♀️ how fun would that be!
100% agree!! They look so nice, it would be so fun to bake with them!!
Me me me I wanna come! Haha
@@mindfulbaking haha!! Girl we’ll be baking up a storm 🍪 🙋🏻♀️
Cookie orgy!!!
Me
Hope you all love this video and it's answered some of your Cookie troubles. Love to know what you wanna see next on the channel! :D Cheesecake maybe? It feels like its been a while! xxx
Chocolate tart
Passion fruit or something like that made into a CHEESECAKE! Sounds like heaven and I’m sure Dane might like it 😉 x
Chocolate-passion fruit tart plssss :D
@@kawtheral-lawati6202 sounds delightful! 😍
A crumble recipe with different fruits. It would be perfect for the Autumn/Winter. And as commented earlier....a chocolate tart recipe. 💕🍫
Hi guys! I actually reduced both sugars from 160grams each to 130grams each. It did not change the texture of the cookie and looked exactly like the full sugar version. It just tasted less sweet.
In the recipe I always use, I cut the sugars down from 511 grams to 340 grams. My mum is a pain in the 🍑 when it comes to sugar, she's always telling me I use too much. I tell her there's a reason for the sugar used in the recipes. For cookies specifically, it affects the texture of the cookie. My cookies turned out just fine, maybe different from what they were supposed to be, but still delicious.
where is the full recipe?
Im doing this too! Nothing really change with the texture.
I absolutely love the master classes from this channel and learning the “why” to all kinds of baking questions. So helpful!! Thank you 🙏
Glad we could help! ❤️
As an analytical chemist and a home baker, this video was very satisfying to watch!! A lot of systematic experimentation with precursor/ingredient weights, reaction/baking times, and temperatures while holding certain parameters constant !!! :D :D
🙏🏽🙏🏽🙏🏽
You'd probably like the seriouseats recipe as well then.
this is proper friendship, whatever you think otherwise. when they lean on the support of each other throughout the video. such a beatiful chemistry between these two! my heart melts!
🥰🥰🥰
Many, many thanks. I have learned an incredible amount from the Cupcake Jemma videos. This latest one that answers questions about baking cookies is so helpful. Sally and Dane are just delightful to watch and their expertise as bakers is incredible.
Thank you very much Sally and Dane for answering my 57 grams small portions cookie, I know it's too specific and too small for others but to me it's just right for only I have a small oven that I can bake on. It's just right for me at least I can bake small portions at a time not too indulge myself in eating too much cookies LOL, it also means that I can share it with love ones and friends who only loved to eat in small portion in a day. Again thank you from the other side of the world, hugs hugs hugs to you guys, take care, stay safe and God bless you all..😘😘😘😘😘🥰🥰🥰🥰🥳🥳🥳🥳🤗🤗🤗🤗🤗🤗🤭🤭🤭🤭🤭
I'm so glad you asked this question because I prefer smaller cookies too.
Me too! I saw a similar Levain cookie recipe from New York…their cookie was weighed at 6ounces….that’s huge! Way too big for me…!
I'm guessing 57g because that's 2oz? Took me a moment to work it out!
apart of the tons of very useful advice, what I love most in your videos is your laughters, the obvious joy you have doing the videos e.g "la bonne humeur": so positive and infectious! Thank you so much for that!
Absolutely BRILLIANT! Thank you so much for all your super useful tips, I love the investigative work that went into the non-spreading cookies. Hero’s! 👏
OMG! The mystery of the “why does my cookies look like a mound cookie” finally solved! thanks so much for this video, you’ve covered all possible questions of someone who ‘s obsessed with making these NY cookies! Looking forward to the day you’ll share the lemon meringue cookies!🤪 it’s lemon season down here in New Zealand! I really would like to share these lemon cookies with my friends and colleagues. Im sure they’ll love it as much as they have loved the mini lemon meringue tarts! 😍
Sally and Dane are so cute 🥰 smiles on my face everytime i watch their recipe video. Already tried a few of the NY cookie recipes and they are all delicious, thank you!
I loved hearing you answer my question! Thank you for listening, it made my day!
Thanks Frida!! X
@@mindfulbaking I'm wondering if it's salted butter or unsalted?
I love all the crew with cupcake Jemma. You all are so amazing and have the best recipes ever thank you for everything.
Thanks for watching!! X
This was so helpful and fun! Thank you guys! One thing I would love to hear more about is why you guys went with a combination of baking powder and baking soda instead of just baking soda and how that affects the texture.
Sally’s enthusiasm is so genuine. Dane is smart technical and works stuff out. Gemma is an all-arounder
Thank you sooo much for this video! I've been in the baking Spirit and just made the cookie dough brownies which are DELICIOUS!!! I want to give these cookies a try maybe in a day or two.
I really do appreciate all of the content that y'all come out with! It is such a HUGE inspiration to get back in the kitchen and get baking!
Maybe Jemma can do a virtual bake a long or taste at the end of a bake~ I hope everyone stays well and safe out there~
So precious Q&A ...God Bless you C&D teams for sharing the knowledge 😇🥰🙏🏻
Always! ❤️👌🏽
The best and most iconic duo!!!
🙏🏽🙏🏽🙏🏽
maannn i could not say enough of how happy i am everytime i’m watching sally and dane in these videos arrrggghhhh😍😍😍
Ahh thanks Gabriela 🥰
Never too old to learn new tricks!! 😂 This was so informative and enjoyable! Thank you so much! ❤
Hands down, THE BEST and THE most entertaining, informative and fun all-about-cookies video of all time!!!! Dane & Sally, you guys are so incredibly talented & amazing!!! ❤️❤️❤️ Thank you so so much for all of the details & efforts that you have put in this episode!! Imma bake me some cookies now! 🤤🤤🤤 hahahahha
Thank you!! I’m one whose cookies don’t spread and guess what?!? My freezer is colder than -18C! Gonna try the lower and slower tip and see if that works. 🥰
I have been having same problem. For me it works to just add the cookies to the fridge for one/two hour before baking them.
THANK YOU so much, Sally and Dane!!! I'll definitely try again with all these tips! I'm really excited :D
You’re welcome! Enjoy ❤️🍪👌🏽
just wanted to say, for the big mound issue (i have a cold freezer too) another solution i found was to simply create a flatter 'clunk clunk' before freezing! that way you don't even have to finagle with the oven temp/baking time! also, if anyone has a toaster oven, so long as you're making six or less cookies, i actually think it works a lot better for baking than a bigger, non-fan assisted oven. from what i've noticed, the oven temp doesn't even need any changing since the smaller space means faster and more even temp distribution. you might need to bake for a minute or two longer though.
Yes! I finally have a reason for my pudgy cookies!! Thanks Sally and Dane!
About the cookies not spreading, I experience this when I used artificial sugar. I used several types last year and it stopped the cookies from spreading. When I reverted back to normal caster and soft brown it was perfect again. I’ve not thought about the freezing temperature but it’s good to know.
I loved how much detail is in this 🙌🏻🙌🏻 xxx thank you so much ❤️
Thanks for watching! X
You guys got me through lockdown 2020 with your home baking kits. I started with the NYC birthday cookies and NYC red velvet. I moved on to watching your cake videos, I bought a turntable and piping supplies and went to work learning. I’m now baking cakes and cupcakes for friends and family for birthdays and all sorts. Your recipes never fail! The only time I had a cupcake recipe fail was on a hot day with the butter too soft. There’s always a reason for baking fails.
This was so informative. Baking is a science and all the elements have to come together just right. 💕💕💕
💕 you guys!! 😘😘😘
Absolutely love this story! :D x
Absolutely loved watching this NY cookie 101 vid! So helpful guys !! Thank u 🙏🏻 😋🍪
Thank you so much for sharing us your tips and answers to our cookie questions!
Hey guys thank u so much for this informative episode! I have been having a few issues and I am hoping this helps me resolve it
You guys such a pleasure to watch
Thank u for taking out the time and do this video!!!
Thank you. I am going to try the lower heat and longer bake!!! Loved this video and obviously love the cookies!!! 🍪
Absolutely love this video... learnt so much... you both are a pleasure to watch.. thank you 😊
I love cookies and cookie descriptors. Great job Sally and Dane! You both look fabulous!!
Thanks for the recipe you introduced in this video. My family is always watching over you 😍😘
Love the chemistry between Sally and Dane! It would be so much fun to hang out with these BFF’s.
Thank you for the big help! Answering alll of the questions! 💜💜💜
This video was SO informative...it answered all my questions❤️ please do more of these ...😍
Thank you so much for all the experiments you guys made
Wow.. that was sooo in details ... Thank you ll for the great effort ... 👍👍❤️
Wow !! Just absolutely wow !! You all definelty do your (our) research !! I haven't ever seen a more informative video about cookies !! Thank you so much!!
Thanks for watching! 😘
@@danepemberton136 And to get a response directly from YOU!!! 😲😁
Made my whole day/night !!! Thank you again for all you guys do Dane !!
Also I loved your macaron videos !! Thats my baking addiction. Just haven't posted/shared any on social media yet. I love adding powders into my shells or just making fun fillings. So many ways to have fun with macs !!
About the sugar types that make the cookies grainy question. Here we don't have caster sugar or light brown sugar as confined as the ones you use, so I kept getting disappointed with my grainy crunchy cookies UNTIL , I figured I just put the sugars in the blender for a few seconds and it's resolved :)
Great tip!
Yup.. when a recipe calls for icing sugar, i just blitzed the caster sugar in coffee grinder
@@abdrahimn there's absolutely no need for you to do that, the sugar is fine as is! People like using confectioners sugar/icing sugar in recipes, but regular sugar works just fine too!
As someone who LOVES to bake, I can’t believe I didn’t know the difference between caster sugar and granulated sugar! Such such a great video! Thank you so much for going over this!! 💜
You two are are so much fun. Your energy is contagious! ❤️ and yes, sugar is important 😂
Haha, sugar is non negotiable LOL
YOU GUYS ARE THE BEST! YOUR GOOD JOB SHOWS IN YOUR VIDEOS!! LOVE THEMMMM
First off, thank you for putting out this video. I love that you took the time to address everyone's issues in baking these delicious cookies.
For cookies not flattening out - In addition to the dough being frozen too cold, I'd like to offer another possible reason. When I put an oven thermometer in the oven and ALL 13 cookies, I noticed the oven temp dropped down from 180C to 155C. My home version oven was not able to recover back to 180C. When I only baked 2 cookies, the oven was able to stay at 180C. Your commercial grade ovens are able to recover from the "cold mass" of those frozen dough balls.
You guys are awesome! Thank you soooo much!❤❤
Best informative video ever. Sally & Dave u rock the show. Keep it up GOD BLESS U
Hi Guys!!! Love love love your chanel!
For those who are still trying to find the right baking time...I tested around the chocolate walnut cookie, making the original size and the 57g version. For my oven it's 150 degrees C, 16 or 12 mins. My students loved them :)
Oh my goodness! Thank you so much guys! Can't believe my favorite bakers answered my question!
Much love,
Your top fan!
❤️❤️❤️
Sally is just sunshine in human form and Sally and Dane in the same video is just the best thing. Much love!
I've made these cookies a number of times and they're such a big hit. Chocolate chip, matcha, double chocolate, red velvet, you name it. The one confusing moment early on, which they actually clarified in this video is how the dough looks after everything is mixed. I thought I messed it up when it still looked crumbly but in fact it just looked like when Dane empties the bowl onto the counter in this video. I didn't realize that was normal. I started working it with my hands a bit until the dough was a little more sticky so it forms easier. I don't roll or pack it when balling so it doesn't come out weird. It worked so 🤷.
So thorough and helpful, you guys! Thank you
Love these two together!!! Every video they’re both in I’m like 😍😍
N’awwww 🥰😘
The two of you make a GREAT TEAM!!
I've watched almost all of your NYC cookies series. Except the Christmas cookie episode since I'll save that for later this year. Been experimenting quite a bit with cookies myself, lately.
So this video comes just in time for me. I love this kind of scientific videos. Thank you. :-)
Thanks guys! Been looking forward to this video. Did NOT dissapoint! :D
Thank you for sharing your knowledge, I've definitely improve my cookie skills because of you ❤️
Always! ❤️👌🏽
These cookie's are amazing, they always turned out perfect and my family and friends love them.I had to play around with my oven a couple of times to get them perfect and I now bake them at 170C for about 25 min. I always have some in the freezer and I bake them as and when we fancy some comfort food ( So like every other day )😉Thank you so much for the recepie 😘🥰
Had the same issue. Took me a while to find how to work the oven for these ones. I run a bit higher but just as long (non fan assisted). And also find they are so much better completely cooled down.
@@ChapatiMan yup that’s why I run a bit higher.
You’re so welcome! Very glad you love them and have found success with our cookies 🍪 🙏🏽
Yes, Canadian here👋 it took a bit of fussing with temps and times as well, I’m at 350F for 21 min (I do 90 gram cookies)😊😊
Thanks So Much. Love You Guys
The two of you are marvelous. Thank you from Long Island New York for all the tips.
⏮️ Rewind….Wow, here I am again, one year later. 😂
Just wanted to say thank you for all the thorough videos. I watched this multiple times before trying the NY cookie recipe and omywow. It's finally the dream cookie I've been wanting to make! I handed out a bunch at work today and so many people said it was the best they've ever had. I'm a little biased, but I have to agree! Thank you!!!
For anyone who wants to make this cookies bite sized, I made it 15 g of tiny cookies, baked it for 9 minutes and it turned perefect!
Thank you for this informative video. You both are so fun and knowledgeable. A fab duo 🍪🍪
Thanks for watching! X
So, so interesting & helpful. Thank you very much!👩🍳
You guys are AMAZING!
One of the best of videos!!! Thanks a lot!!
I like how jemma and teams follow the trend. Keep that fabulous job!
Finally!!! Thank you for sharing these tips!
You’re so welcome! Thanks for watching x
Thank you for solving the not spreading issue 🙌 I tried a longer baking time and turn up the oven with no succes. Slower and longer, will try!
Cant begin to tell you how helpful this is for me 🙏🏽✨
Dang this video makes me realize and study my many mistakes when making cookies. Very educational! And please do the thinner cookies too they're my favorite😍 🍪
What a wonderful idea you had to make this video. It answers to all the question I had and Izm sure that now the cookies will be even better ( and they're already great) so I think I'n just prepare some balls cookies this evening for resting in the fridge with all the tips you gave and tomorrow my family will enjoy great cookies at breakfast thankfully to you !!!
Thanks
Very helpful video - comprehensive, well structured and incredible prep BTS to cover all aspects. Kudos. The Lescure butter slabs are meant for lamination of puff pastry and viennoiserie doughs. They are fractionated in order to ensure consistent results through varying seasons and climates.
thaaanksssss for your help!!!!😋🍪✨🙌🏼💞
I loved this video ! Guys you’re amazing !!
taking down notes while watching this video! everything I've made using their recipe has been spot-on!
🙏🏽🙏🏽🙏🏽
Geat video. Thank you for the advice. I am one of those whose cookies don't spread. I will definitely try to bake them at lower temp for longer.
Thank you for separating the topics 🙌🏽🙌🏽
I asked about the burnt bottom of the cookies. Thank you for the tip!!! 😁😁😁🍪🍪🍪
Thanks so much, my family is really going to enjoy my next cookie bake.
Hi, guys. I needed this video. You're amazing guys, thank you so much for this. My cookies didn't spread and I felt frustrated, but now (thanks to you) I can change this and improve my cookies. By the way, I try two of your recipes, and they are excellent. My cookies were delicious (but they look like burgers haha) ❤
Thank you so much for this video! I learned a lot!
You both are the cutest! Love all the answers!
Perfect video to watch while winding down 😍
Perfect!! Thank you!
This was sooooo helpfull and soooo much fun to watch. You are pros in front of the cam. ☺
In America caster sugar is typically called superfine sugar so if you live in the States look for superfine.
I love you guys, your videos are so good and funny to watch🥰🥰🥰❤️❤️❤️❤️
Love these masterclasses. Please make one for "regular" cookies x
My cookies have so far turned out exactly how I hope they would since I started following the cad gang but I put that down to two reasons.
I get everything prepped before I start (basic I know but it makes the world of difference to whatever you’re cooking) and I always watch and follow your videos for whatever recipe I’m doing
I’ll just point out cad is an abbreviation of crumbs and doilies and not 1930s slang for a dishonourable man 😆
@@eamonnpower7037 no the abbreviation is C&D
Me too! I have my iPad up with the video and I check that what’s in my mixing bowl looks like theirs. It’s a bake along. I’ve done the basic vanilla and chocolate cupcakes and cookies enough now to not watch but new things I watch and keep watching and baking till I’m comfortable with the recipe.
Prep is key! 👏🏽
Us too! We measure out everything and follow along the video as we make . We add vanilla does anyone else?
Thanks for the video finally😊😊😊
Thank you so much for answering my question 🥰 Super excited to start experimenting and creating new cookie flavors 👩🔬🍪❤
Thanks for getting involved! Can’t wait to see what you come up with 😘
you guys are so helpful ❤️🥺
You guys are a funny dúo!!!! And the information you have on this video is amazing. I asked about burnt bottom, and you replied, Thanks so much!!!!!! My NYC CCC are amazing Thanks to your recipe. 👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
Wow, this is so educative... Have being trying to indulge my restaurant in a cookie week series at work but it hasn't been spot on, I'm so happy o came across this video today and I paid attention fully.
I am new to baking, planning to start a home business and this helps a lot, i've tried moist chocolate cake, crinkles and cheese rolls and everything got a positive feedback, and now i am into cookies and cupcakes to broaden the range of my products, though i am a bit of a sugar conscious, so i'll try to cut some of it off and try.
I loved this Q&A, very helpful! What I would like to see is ice cream sandwich cookies. I have been trying out a few and they were not what I want.