Decadent Double Choc Chip New York Cookie Recipe & Tutorial | Cupcake Jemma

What's better than a chocolate chip cookie? THIS double chocolate chip version, that's what! This is a foolproof quick and easy recipe and we guarantee you will LOVE IT! We have these cookies everyday in our store so if you're in Soho remember to come into the Crumbs and Doilies shop for cakes, cookies, coffees and high 5s! And if you make them yourself then please remember to tag us in your photographs with #cupcakejemma Happy baking y'all!!!

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Ingredients:

230g Cold Butter, Cubed
160g Caster Sugar
160g Soft Light Brown Sugar
450g Dark Chocolate Chips
230g Self-Raising Flour
200g Plain Flour
70g Cocoa Powder
1 tsp Salt
1/4 tsp Bicarbonate of soda
3 tsp Baking Powder
2 LG eggs
1 egg yolk

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CAKESTAGRAM: @crumbsanddoilies
Dane: @danepemberton
Sally: @sallydells

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Crumbs & Doilies
1 Kingly Court
London
W1B 5PW

[dfontanesi]

I added a tsp of vanilla and a Tbsp of instant espresso. Then I did half regular cocoa and half black cocoa. Makes that chocolate flavor even more bold!

[fryspuds]

Love Sally she’s a natural in front of the camera - a real delight! I hope she does more videos!

[stayandplay]

When she broke the cookie apart and you could see the melted choc chips, I'm like, drool!!!!

[athenablueblack]

I made the NYC chocolate chip cookie but instead of freezing it for one hour I left it in the freezer for 24 hours. Let me tell y’all, it was well worth the wait. Those were the best cookies I’ve ever made from scratch and everyone who tried them wholeheartedly agrees.

[kelliemurphy]

Thought you might like to know why the number 13 was called a bakers dozen (my grandad used to be a baker a loooong time ago...I'm nearly 60!) Anyway, way back a couple of centuries ago when people bought their cakes, bread rolls e.t.c. sometimes the weights and measures were either not that accurate or shop or stall owners tried to skimp on the amount they gave their customers. So, just to make sure the customer was given the right weight in bread, cakes, rolls e.t.c. when they asked for a dozen they popped in an extra one (making 13) just to make sure the customer wasn't short changed as it were and got the full weight they were entitled to and they couldn't complain they were being diddled. Yeah I know, I'm full of useless information...lol.

[alessandrasantoro]

These are bomb. Superdelicious. Being in Italy you can't find self-raising flour so I have used 430gr all purpose flour plus the 70gr of cocoa (00 type) as the recipe wanted, and they are amazing. Taste and texture haven't been altered. So tasty
Will defo redo them

[nicolouisa]

The way sally cracks her eggs and talk at the same time... oh my god...so profesh!!!
xxx

[katherinechan]

I made these cookies today. I didn't have 54% chocolate chips, so I reduced the amount of sugar and they turned out amazing. One is never enough🍪🍪😍 Thank you for sharing the recipe 😊

[georginaturner]

A baker's dozen is thirteen because in times past people would ask for a dozen rolls but legally bread was sold by weight. Bakers often used to add in an extra roll, making the quantity up to 13, to prevent the possibility that the rolls had been below the legally required weight. This meant the bakers couldn't get arrested and punished for selling underweight bread quantities. This is my understanding of why a baker's dozen is always 13. Thanks also for the lovely recipe. 😊

[lauralangley]

Sally and Cupcake Jemma, I made these cookies and they are fantastic. I agree with Sally the salt is important and ever since I switched to fine sea salt I can taste the difference. Thanks Crumbs and Doiley gang for giving us a fantastic recipe. Love it.

[amandakaye]

Okay, I’ve scoured the comments but hadn’t found an oven temp conversion for people like me in the US who don’t have a fan/convection oven. I baked these bad boys at 375 degrees F in my conventional oven for 26 minutes and they turned out absolutely perfect. Crispy on the outside and underneath but soft on the inside. They taste amazing. They weren’t spreading at all so I just kept adding time in 4 minute increments until they spread enough like in the video. It’s hard to tell when they’re done because they’re dark cookies but 26 minutes did the trick for me. Hope this helps other people ❤️❤️❤️

[marijanel]

I made these and let me tell you...they DO NOT disappoint! I have a convection oven and at 360 F, they required an additional 6 or so minutes...but OH MY!!! I served them to company warm with Vanilla Ice Cream and they all applauded!!! I'll try the Oatmeal raisin ones next...thank you for this!!

[bigums]

Just made these cookies, but I did change a few things. Instead of chocolate chips I used Reece’s peanut butter baking chips (2 bags) and I measured 10 6 ounce cookies. They were incredible ❤

[kalsoomsoni]

Amazing recipe!! I froze them for 24 hrs and the taste was great. I didn’t reduce the amount of sugar and it was perfect. I had to flat the cookies while they were baking.

[lacocinanomuerdee]

So to have Jemma back! Although Sally has won me over, she is just the sweetest

[lilschills]

I made these, they're amazing. Tbh I couldn't be bothered to freeze the dough and they were great! My dough was still a little dry so I added 2 tsp of milk and it went amazing

[Varga]

I made these weeks ago, I used your recipe for the Walnut chocolate cookie and replaced 40g of the flour with 40g of cocoa powder. It worked magic. I added roasted chopped hazelnut and froze blobs of nutella and stuffed each cookie with one to have a nutella centered cookie.

[tialawson]

I'm getting ready to make a second batch of these cookies. They are DEVINE. To all of you at the bakery, only since finding your channel have I been successful in some of the more difficult recipes. I've always said that the Brits know how to bake. THANK YOU, LADIES AND GENTLEMEN! My pavlova was beautiful.

[adilasawaludin]

i tried this recipe but i changed the measurement of sugar to 200g (instead of 320g) only bcs i dont like it when its too sweet and ITS SO GOOD AND WORTH TO this recipe is magical

[zarajk]

I saw this just a 2 hours ago, and I have all the ingredients at home.. now the dough is sitting in the freezer 😅
Thanks Jemma and the team!