NYC Cookie Recipe | The Best New York Chocolate Chip Cookies You'll Ever Try! | Cupcake Jemma

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!

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

-----
SUBSCRIBE FOR WEEKLY VIDS:

MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
Dane: @danepemberton
Sally: @sallydells

VISIT OUR SHOP -

Crumbs & Doilies
1 Kingly Court
London
W1B 5PW

[safbk]

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.

[breatheasbestos]

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

[CupcakeJemma]

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 😂

[bethanymegan]

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!!

[Keith]

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."

[ratatat]

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.

[benbarnes]

who else agrees Sally needs her own channel! <3 She's done so well and very glad Jemma has her as an employee and friend.Continue to heal and get well Jemma. Ya'll are awesome!

[leannechapman]

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!

[xXxmissemmaxXx]

I adore Sally! She’s so easy breezy in the way she teaches, if that makes sense. Quick and to the point without rushing. 💜

[davebeatty]

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 ☺️

[merchant]

100grams walnuts
400grams choc chips
230grams ice cold butter
160grams caster sugar
160grams light brown sugar
200grams self raising flour
300grams plain flour
1/4 teaspoon salt
1/teaspoon bicarbonate of soda
2 teaspoons baking powder
2 large eggs

Recipe:
Chop 230grams ice cold butter. Break up butter for 30 seconds in a stand mixer. Do not overbeat

Add in 160 grams of caster sugar and 160grams of light brown sugar

Mix this in for about 30/45 seconds
until the butter and sugar form little nuggets - you only want to combine the ingredients, not whip.

Now mix in 400grams chocolate chips and 100grams of walnuts to the mixture.

In a seperate bowl  add 200grams of self raising flour, 300grams of plain flour, 1/4 teaspoon of salt and 1/4 teaspoon of bicarbonate of soda and 2 teaspoons of baking powder. Mix these up together first

Add the dry ingredients into the butter sugar mixture. Just mix for 30seconds until JUST combined

The mixture will resemble fine powdery breadcrumbs. This is what you want.

Whisk 2 large eggs in a bowl

Add the whisked egg mixture into the cookie mixture all at once. Mix until just combined and the dough has come together.

Weigh each cookie at 125grams. Push each cookie into a mound shape. makes approx 12 cookies.

Freeze cookie balls for 90mins

Oven: 180degrees C (fan). pre heat your baking tray lined with baking parchment

Put cookies onto hot baking tray, leave good amount of space between all cookies

Bake for 17mins. Cool for 5 minutes

Devour!

[passiveagressive]

I made these straight away and have to say, the best I’ve ever had in my life!

[mirindaroygard]

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.

[christopherlovell]

This recipe is next level and turned out as the best chocolate chip cookie I've ever eaten. Thank you.

[zakiaa]

I made these cookies yesterday. They tasted i couldnt put nuts in bcz of allergies but they were big and gooey and amazing. Thanks Sally and

[davidkitaura]

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

[FairleyTrashed]

Dane is a natural in front of the camera. I’d listen to him explain anything

[marilouthomopoulou]

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!

[helenamobi]

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 !

[bellac]

Seeing all of those cookie samples reminds me of when Monica was trying to figure out Phoebe's grandma's cookie recipe 😂