Would I be able to make up the rest of it with a bit of oil or salted spread as theyre the only thing we have in atm, or would you recommend just reducing the amount I do to 2/3 of a batch to accommodate for it? My husband is so happy right now, I just cooked up a batch and we both agree they are incredibly delicious! I could make these every week if it wasnt so harmful to the waistline . Obsessed with these! I have just moved abroad and so dont have an electric beater as I left mine at home and havent had everything shipped yet. if by hand, it may have needed more beating to bring it together even more! Wont they have problem melting/dissolving into the butter? The process for making amazing cookies doesn't stop after youve enjoyed your first batch. I have passed this recipe on to friends and family to try after they have sampled these amazing cookies. They definitely didnt last long around my family. Will definitely be making them again!! Preheat oven to 350F and prepare two baking sheets with parchment paper. Yes its mentioned in the post along with what else you would need to change!! If I use stork do I still need to add salt? Completely up to you, hope this helps! Something otherwise known as, Sin City Cookies. The mixture is quite stiff and it is meant to be, and I typically make it with my stand mixer and it does come together, it just takes a while so mixing by hand for example would make it seem drier! Hope this helps! Ingredients Yield: 14 cookies cup plus 2 tablespoons/140 grams unsalted butter (1 sticks), softened Scant cup/140 grams dark brown sugar cup/110 grams superfine sugar 1 large egg 1 cups. Ive made the recipe a couple of times now, I reduced the milk and dark choc quantities and added some white chocolate chips to the mix. Yes, it would just spread and might not work nearly as well as if it was contained. if your debating whether to try one of her recipes, just go for it you wont be disappointed, Made these three times now! I have made these cookies before and they were Perfect, this time I used margarine and it was a sloppy mess needing a spoon to put on the tray. Add the egg and vanilla extract, and then beat on high speed until combined. Hi i follow you all the time and love all your bakes. Stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt just until mixed. You want a decent amount of flour, and to help it raise to get the classic texture so that when you bite into it heaven. Did any of the brands of ingredients change, how you mix it or type of oven etc? The mix does not look like cookie dough. I do have one question as I froze half the dough in one big ball (rookie error!) It should not be considered a substitute for a professional nutritionists advice. Hiya! Can I substitute the butter for margarine x. Switch the sugars to caster sugar can really change the texture. Perfect. Hi I wondered if you can use normal chocolate in replace of the chocolate chips for this recipe? Yes they will be fine in the fridge for that timing any longer and I would recommend freezing!! Baking from frozen means I make a large batch and just pop one or two in the oven when desired! Ive made these dozens of times and theyre amazing! Really easy recipe & absolutely delicious! I cant wait to make another batch of these again! Hiya! Quite a few of my readers have made these gluten-free by switching the flour to gluten-free and said they were lovely! Super gooey! These came out soooo goooood! Easy to make and fantastic result. Can I ask the reason for the salt is it for flavour or needed to activate something? I would just do 3x the recipe in one, as long as you have the ability to mix if thoroughly enough as it will be a lot of cookie dough! They didnt really flatten out as much as yours in the picture but they still taste so good. Its worth flattening them slightly before baking next time x. Hi! Location: 189 Spring St, New York, NY 10012. The recipe was clear and easy to follow, which was very helpful as it was my first time making cookies (I tend to just bake cakes). Baking powder and bicarbonate of soda are two different raising agents, that react to different ingredients and have different causes, and also have different strengths. And if so how much? I made these last night (had to switch out to GF flour) and they were delicious. The recipe is so good! Ive baked 4 cookies and have had to keep the rest in the freezer to avoid devouring the lot in one hit! Ah thank you! Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days. Hey! These however, are the best cookies Ive ever eaten eaten, genuinely so delicious! Thank you so much for sharing, looking forward to trying out more of your recipes. This is definitely worth a go however the Caramac may melt slightly strangely as it isnt proper chocolate, so may not work. Big thumbs up from the family. Thank u. Ive been after a good cookie recipe for such a long time x. I tried converting the 300grams of flour (on a few different online sites) and got 2.4 cups but that seems too much and looks like well more than what you used in the YouTube video. X, Yes if using a spread you need it to be cold as it will be naturally softer, but it shouldnt be a sloppy mess at all. I couldnt see this in the comments but Im sorry if it is there and I missed it! These are so amazing!!! Amazing recipe! These are fab! Add into the wet ingredients, then beat on low speed until combined. What would be tge difference if I did get refrigerated and reduced the cooking time? If its a baking spread, cold from the fridge! I never leave recipe reviews, however I made these cookies today and they are the best thing I have ever tasted. ContactCUSTOMERSERVICE@CHIPCITYCOOKIES.COM, By signing up for our newsletter, you give us permission to send you awesome emails, State*State*AlabamaAlaskaArizonaArkansasCaliforniaColoradoConnecticutDelawareWashingtonFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaWashingtonWest VirginiaWisconsinWyoming. Yes they can be frozen after baking they just need reheating in a microwave or oven to bring back to a gooey texture! I have spread the word to my friends to give them a try. Thank you Jane these were great! In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined. Use bread flour for chewier cookies: If a chewier cookie is what you're after, using a flour with a higher gluten content (like Alton does) will help you get there. More of like a cake, any ideas what I am doing wrong? Cream butter and sugars together in the bowl of a stand mixer until light and fluffy, about 2 minutes. If you make half size, they will take about 9-10 minutes, but you can also lower the temp slightly to make them a bit softer! I made two batches of these, one batch following the recipe for work and one with added matcha powder for home! Craving caramac cookies xx, Hiya! My children 8 and 10 made these Saturday well actually they made 3 batches and dishes them out to everyone we know and put a fair few in our freezer ready to bake, your you tube videos are great and super easy for everyone to follow I sat and read with a cuppa while they did all the work, we cooked 4 off after we had our daily walk while delivering omg they are amazing thank you for sharing your recipes. Thanks , Hey!! So for best results youd use it as listed x. Thanks! Crunchy cookies will come from a longer baking time, shorter will be softer! There is no Kinder Bueno in this recipe. All the flavors were hand crafted and created to be as ooey and gooey as possible to satisfy your tastebuds. So happy with how they turned out. Everybody really enjoyed them. Scoop 1 tablespoon of batter onto baking sheet 4. Hi Jane, I followed the recipe to a T, but my cookies didnt spread at all..any ideas? When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous. x, I love your recipes especially your cookie ones! We made your NYC Chocolate Chip Cookies and they are fantastic. Do you have at least $100,000 in cash?*YEsNoyesno. How long will the cookie dough last in the freezer? Ingredients 1 cup cold unsalted butter cut into small cubes cup lightly packed light brown sugar cup granulated white sugar 2 large eggs 1 cup cake flour 1 cup all purpose flour 1 tsp cornstarch 1 tsp baking soda tsp table salt 2 cups roughly chopped walnuts 2 cups semi sweet chocolate chips Instructions Preheat oven to 410F. Im 100% trying them out today. x. Hello Jane, Thank you for sharing this wonderful recipe. ahh thank you so much!! Hi, I made these last night and I have to say they were the best cookies Ive made! I will definitely try the triple chocolate recipe next. Definitely my go to recipe from now on! Would the cooking temperature and 30 mins cooking when out of the oven be the same? These were A-Ma-zing!!!! If I was to put this exact recipe in a 7 inch cake tin to make a large cookie cake, how long would I cook it for? Will absolutely be making again. Unfortunately you would not be able to add enough to be able to taste it! I gave up in the end and fetched my mixer out! Preheat oven to 400 degrees. Me and my 10yo niece made these cookies today and they turned out amazing. Just made these cookies for the umpteenth time. Drop by rounded teaspoonful onto the baking sheets. Amazing every time! A beater is better than a whisk because the mixture can get caught in a whisk and chocolate chips are just chocolate chips! Im dreaming of a massive cookie! Hi Jane, I LOVE this recipe, I want to bake them to today but only have access to dark brown sugar instead of light brown? X. like wow wow wow love it! Hope this helps! Another absolutely fantastic recipe Jane your recipes are the only ones I use for my bakes as theyre just so good. This is the best cookie recipe ever! Just use the recipe as it is!! x. Didnt have any sea salt so just added a pinch of ordinary. I would recommend keeping the ingredients the same as it can affect it x. Just trying out the triple chocolate ones now too! Is this due to the Marg being too soft? Please let me know Subscribe now for full access. Chip City Cookies currently has 18 locations across New York and New Jersey. Thanks xx, Hello! Hi Jane I made these cookies and they are lush but wondered why they stayed like giant cookie domes? Thanks. These are amazing but could I adapt these and put frozen Nutella inside if I make them smaller? If you want to make smaller cookies (60g) - they take about 9 minutes to bake. Is it okay to ask why is that? Be the first to leave one. Im thinking about adding some walnuts on this recipe. Thanks! Cannot go wrong with this recipe, theyre perfection every time. They turned out perfectlyrich, gooey under a crisp outer and a chocolate lovers dream! I much much MUCH prefer to use sea salt in the cookies. Im sorry but I really dont understand this? Just wanted to ask, is this US metric or UK? Weigh your cookies out into eight cookie dough balls - they're about 120g each! Thank you! Just makes them darker in colour and slightly deeper in flavour! No they are meant to stay soft, but if you eat them warm out of the oven they will still be underbaked slightly as they need the 30 minutes mentioned cooling time to finish off! Add the chopped chocolate and fold into the dough until evenly distributed. Was hoping to make them today but was wondering if using lactose free spread would work instead of butter so that my lactose free son could enjoy them this time? Going to make more this evening! Followed the recipe and it came out EXACTLY like the pictures. This can be due to rolling the balls too tightly, overworked dough, or your oven temp being too hot! Wow this recipe is the first time Ive made chocolate chip cookies that look the same as the photo! I purposely made this recipe to not use it, to simplify it for you guys. Do you think this would work? Chip City cookies, for example, are large and have a lot of volume, which means they need to mix for a long time at a high speed. x. If I half the dough by half, around 60 grams, do I half the cooking time? And I hope you love the cookies! X. I dont mix my sugar. Have to agree with the other reviews these were absolutely delicious. In medium bowl, mix together flour, baking soda and salt. can I leave the dough to rest overnight to taste better? I have made these twice now and they have gone down like a storm! Hi Jane, Thank you x. Xx. The brand rotates more than 40 unique flavors every year, such as Peanut Butter & Jelly, the Everything Cookie, Oatmeal Apple Pie, Blueberry Cheesecake . Thank you Jane <3. Hiya! Hello! x. can we put plain yoghurt in it? I used caramilk, milk choc and dark choc and turned out amazing. I cant get hold of any bicarbonate of soda at the moment, am I able to miss this out? Yes, this is explained in the post about what else you need to change as well! (It depends on your oven!) We use essential cookies to make our site work. Even if it doesnt go exactly as planned, youve learned a little bit from that and you can move forward, grow, and be better. I want to do a peanut butter/reeses cup version, is that doable? I tried the exact recipe which turned out super good! They are very easy to make, they only take 14 minutes to bake and 30 minutes to cool. Followed the recipe to the word and they turned out perfect. I always have to do double batch, because they disappear so fast Ive already put everything in them, from regular white chocolate to nuts and Easter chocolate leftovers and they are absolutely fantastic every single time I even experimented last time for Christmas and put a teaspoon of cinnamon and let me tell you I wasnt disappointed . Thanks xx. I want to experiment with coconut and/or almond flour for this recipe because I have made is so many times and it is delicious! The only changes I made were changing 25g flower out for a tbsp of corn flour and the other difference is I didnt have any unsalted butter in the fridge so I used stork which does seem to be a little softer at fridge temp. I swapped in cornflour as recommended and the texture was gorgeous, really gooey. Thanks for the quick reply :)! Perfect amount of choc chips in them. I bet Im rolling them too tight!! Thankyou so much. Wanting to make a lovely cookie dough but in trays to give to family? I made these yesterday! If next time I was to make 10 instead of 8 do you think they would take any less time to bake? x, Honestly all these cookie recipes are hands down the best! These cookies are life changing, simply the best ever. Not necessarily any type baking spreads are best after block butter. Best cookie recipe Ive ever tried, fab and so easy to make. I am NOT a baker and normally everything I bake turns out wrong but THESE WERE PERFECT. Would really like to make some with white chocolate, do you think this recipe would be ok to swap the chocolate? Yours look like they hold up their shape like normal chocolate chips. Hi! Ahh yay! Hey! I am a very limited baker, but I found this recipe really easy and simple to follow. Jelly. Hey! If I wanted to add nuts, would it just be mixing them without otherwise changing the recipe? Can you suggest how many grams should i put? How long do you bake them for from frozen? Victoria Marie Moyeno February 14, 2023. Just made these! Thank you for another great recipe!

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