I’ve not baked cookies before so not sure if this is how they are. Our new family go-to cookie recipe . I halved the size of the cookies to 60g each and they’re definitely still big enough. So I am guessing I can use one of them and just roll it out to a big cookie shape on a tray? So gooey and soft! Xx, Brilliant recipe. Once they're rolled into balls, put your cookie dough in the freezer for at least 30 minutes, or in the fridge for an hour or so! Any ideas why☺️, Did you flatten them a bit before baking? Another absolutely fantastic recipe Jane – your recipes are the only ones I use for my bakes as they’re just so good. I usually follow every step and ingredient in your recipe including the cornflour in the cookies. Please suggest an eggless version for these beautiful chocolate chip cookies. All I can say is THANK YOU!!! However, a lot of you don’t like using it. Thank you Jane for making all your recipes so easy to follow and great tasting! I found if frozen for more than the 30mins time (like properly frozen) they don’t flatten much and need a slightly longer bake – I added an extra 4 mins (rangemaster oven) – still absolutely gorgeous cookies. & would everything else stay the same? . Nice and soft in the middle too which is exactly how I like my cookies! What is the difference between the two? but I also have demerara (from Tesco so it’s not actually as coarse as Billington‘s or Tate & Lyle. This lady is a legend. It works in a similar way to just having to test the oven to find where is best, but generally yes just google the equivalent! Do you have a measurement in cups for the flour? They definitely didn’t last long around my family. I basically just wanted to create giant chocolate chip cookies, that resemble NYC Chocolate Chip Cookies, that are easier to make. A lot of NYC Cookie recipes use a mix of flours, but again I wasn’t a fan… I wanted to make it be fewer ingredients. If you live in New York, you probably have heard of the famous Levain Bakery. Ahhh that’s just the best comment! My sister said they were the best cookies she’d ever tasted so 5 stars from me! Your recipes are so easy to follow and have the best results! When I was in New York, I ate so. Yes they’d definitely still be tasty! Cannot wait to see the other styles you hinted coming soon! Thank you for the recipe can’t wait for the chocolate ones❤️, Ahh thank you!! Used white chocolate chips… OH.MY.GOD!! I just use the same temp and for the same 12-14 minutes – as these are already baked from chilled the difference isn’t too bad. if your debating whether to try one of her recipes, just go for it you won’t be disappointed, Made these three times now! x. Hi! So much so that for his birthday he didn’t want a cake he wanted a batch of these cookies. Thanks for sharing ❤️, Also I forgot to ask, can these be made as triple chocolate cookies? The recipe is straightforward and the results are fantastic. Will there be any difference whether I use parchment paper to bake the cookies? If I wanted to bake 4 (so half the dough) and freeze 4 for another day, would I need to adjust the baking time for the 4 cookies? It will make a difference – because bicarbonate of soda is different to baking powder. I’m 100% trying them out today. 1 hour 30 minutes, plus cooling and chilling, Jonathan Reynolds, Blue Ribbon Bakery, Cafe, The New York Times, Karen DeMasco, Mindy Fox. My dough seemed slightly stickier than yours when rolling them into balls but they still worked and my husband has devoured the whole 8 in 2 days!! Press plastic wrap against dough and refrigerate for 24 to 36 hours. I made these the day the recipe came out. x, I would just top it up with the salted spread x, Did these turn out well with gluten free flour? Eat warm, with a big napkin. We have 3 boys so they don’t last long. Loved them. As I have someone who would love them but are sadly gluten intolerant, Quite a few of my readers have made a simple switch to GF flour and said they worked well! I’m so glad you liked them!! Everybody really enjoyed them. A must to bake a batch soon and enjoy! Once baked, these will last for 4-5+ days! ❤️ A delicious two, Easter Nests Easy Four Ingredient No-Bake, Jammie Dodger Cheesecake! So simple but so scrumptious. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Really delicious. I followed your recipe step by step but my dough came out sticky so I couldn’t roll them into balls, I don’t understand where I went wrong? I’ve 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. Thanks. I use all plain flour and add in the baking powder to get the texture, and I love it. Do you think this would work? So flipping yum and a hit with work and family. Mine never ever flatten at all – I have to physically flatten them out a little. Making the dough for these New York Times chocolate chip cookies is pretty straightforward, aside from using two different types of flour instead of one. x. You want the rise from the raising agents to create the perfect texture.. and it really works! I tried stuffing 2 with a ball of frozen Nutella as an experiment and it was the first time I’ve made successful stuffed cookies! Do you mean 3?? x, Hey! Be warned they are huge! Thanks, So bicarbonate and baking powder react to different ingredients and have different levels of strength. I have made this a few times now and it’s been great, but today I made them and they came out flat and burnt at the sides. I can rely on this girl to give the best tasting bakes imaginable. I froze my second batch and only been taking them out as and when. But still 10/10! You can add in walnuts, macadamia nuts, so on and so on… but more NYC style cookies will be on their way to this blog soon… These really are the most adaptable and delicious cookies EVER so happy baking! Save my name, email, and website in this browser for the next time I comment. About NYC cookies is it possible to substitute the plain flour for the self rising one? Xxx. Even though they’ve been in the fridge rather than the freezer, Hey! x, I did these. I have tried soft bake cookies before but have been disappointed. My husband has had cookies from Levain Bakery when we visited New York but I couldn’t due to a food allergy so it’s been nice to try a similar cookie. These are best eaten on the day of baking, but can be revived by microwaving for 15-30 seconds, or putting into a hot oven for 2-3 minutes! Hi, if i wanted to make smaller ones and try getting 16 out of the batch would they turn out the same? x. I have made this in the past are they are AMAZING! could I use chocolate orange for the chocolate chips? This is similar to my other recipes, such as my Mini Egg Cookie Bars – in the fact that it gives the best flavour and texture. Planning afternoon tea as soon as lockdown restrictions are lifted and these will be a massive hit. Absolutely amazing!! You just need it to be preheated before you bake… so the best time is during the chilling. My husband and I managed to get in when there was absolutely no queue, and we then trotted over to Central Park to enjoy them, and my gosh it was the best thing ever. I would highly recommend it as it helps create the end results. Hint: It’s Warm And Has A Secret. I made these cookies for the first time and OMG they are amazing! I purposely made this recipe to not use it, to simplify it for you guys. Thank you. I really want to feel at home by baking something though. I replaced 100g of choc chips with peanut butter chips as we love peanut butter in this house and they are amazing. Is there any way you can use self raising flour? x, Was a bit worried about how big they would be when I popped them on the baking tray but these r amazing!!!!! I’m thinking about adding some walnuts on this recipe. So they won’t be quite as gooey because they are smaller, but they’ll still be delicious! Did you add any Xanthan Gum to your gf cookies? I made these today and they are delicious! Yes it can be! but I think smaller ones would be just as good. Obsessed with these! I made mine a little smaller but they still came out great. Highly recommend this recipe!! It could be that your oven is too hot – the higher heat compared to normal cookie recipes is designed to shock them into a chunkier shape! Got all the stuff to make another batch. Jane, I’ve baked 3 batches of these over the last fews days, sharing them with friends and colleagues, so many of whom have commented on how these are ‘the best’ cookies they’ve ever tasted! Hi Jane, xx. Appreciate the help. I split the cookie dough in two – froze half for another day and cooked half – absolutely delicious! x, Hi! So excited to make these! I will definitely be trying some different cookie recipes aswell! Or can you suggest a lower weight that allows me to get more cookies out of the mixture. I used milk, white and dark chocolate chips and they were so tasty!! I used a mix of dark and white chocolate instead of dark and milk and added the cornflour as suggested, and they were insanely good! Enjoy! X, Yes it would – they would probably spread more, and the texture would be different x, can I mix with a whisk if I have no stand mixer? Amazing every time! The recipe is so good! I put them in the microwave for 15 seconds before eating and they are just sooo delicious!! I baked them for 12-14 minutes but I found that they looked quite pale still and really soft! I’ve been trying to perfect the ‘New York style cookie’ since return from a trip to NYC earlier this year and falling in love with the Levain Bakery Cookies! I’m having a hard time with baking from frozen. I’ve also froze spoonfuls of nutella and wrapped them in the cookie dough before cooking to give a chocolate chip cookie with a gooey chocolate centre…a big crowd pleaser. Can I ask the reason for the salt is it for flavour or needed to activate something? Hi Jane! Felt like I was back in New York at Levain Bakery. I can’t wait to try these during the week when my step son comes home.. so glad I found your page (but I’m trying to lose weight and everything looks unreal), When I get enough flour I’m so going to try these….. I tried the exact recipe which turned out super good! I baked for 12 mins at 392 def F but that’s all that was needed. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. Tonight I’ve made another batch with chopped up milkybar and some giant chocolate buttons (it’s all we had). Also, why do we use baking powder and Bicarbonate of Soda? I use a mix of two sugars… light brown sugar (soft), and white granulated sugar. Second day of baking these delicious cookies – both milk and white are the best Thanks. Amazing! Made them yesterday and put in the freezer. 2 teaspoons vanilla extract. These are literally perfect! I even think these are better with a bit of cornflour. Thank You Chocolate Chip Cookie Gift Tin . I’ve never been into baking but after searching your site and baking a few other things I have found a new love and can’t wait to get baking this week! An amazing recipe and so easy to follow. I ended up having to give three away as Although I’d kept them in the freezer I couldn’t stop Baking them! So it will bake the exact same, the colour may be darker and the flavour will be slightly deeper! So good. Best Sellers; Everyday Crisp Cookies; Decorated Cookies. Thanks Jane! So good! My family and friends love it that’s why this is my ‘go-to’ cookie recipe. But this may become your new favorite chocolate chip cookie recipe. I love your recipes, thank you for sharing them. These cookies are incredible! And I hope you love the cookies! If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.) I understand you’ve not made them to test but I just wondered if you have any tips as we love your recipes so much we wanted to tweak one of yours rather than use another recipe. It leads to a marvelously chewy, chocolate-rich cookie. How long do you bake them for from frozen? Those cookies are chunky and exactly how I always tried to make them but was never able to find a recipe. X, Yes – if using a spread you need it to be cold as it will be naturally softer, but it shouldn’t be a sloppy mess at all. I’m just interested to know what the difference is. Hi doll, I’ve ran out of BiCarb, is there any subs i could use?! The bottoms were a deep brown color. X, Wow! Literally the best cookies I’ve ever baked. I’m desperate to make these cookies! Thank you! ❤️ A layer of DELI, Twix Rocky Road anyone?! I do have bicarbonate of soda though. A beater is better than a whisk because the mixture can get caught in a whisk – and chocolate chips are just chocolate chips! Thanks, I really am not sure. I mention this in the post – you need to leave out the baking powder, and only use 1/4tsp bicarb! Lower the temperature, make sure the tray is lined! Oh my… I have just made these with my 3 year old and we are currently in discussions about whether we share them with his Dad and sister!! I rolled the dough into a sausage and froze for 30 mins before baking; sliced and baked for 14 mins. I’m planning to make these awesome cookies today. These are incredible. In a medium bowl, whisk together flour, cocoa powder, salt, baking powder and baking soda. It has a crispy outer layer and chewy in the inside. Just make sure to really chill the dough if its too soft because of the butter x, Made these vegan by replacing the egg with 50ml soy milk and they are AMAZING! My husband is so happy right now, I just cooked up a batch and we both agree they are incredibly delicious! Hi Jane, I hope you are well. Thank you I’m advance you baking goddess haha xx, Hey! She wants to freeze them. wow!!! x, I love your recipes especially your cookie ones! Freezing the cookies before baking is such a great tip and creates that amazing texture. If I use stork do I still need to add salt? If you follow the recipe you get exactly what you see. x. These are my favourite cookies….ever. My family love it and always ask for more. Hiya! If I could give more than five stars I would! Despite not having baking powder they still turned out amazing by just using one teaspoon of bicarbonate of soda instead of the 1/4 teaspoon. So glad you liked the recipe!! Hey! Hi Jane, if I wanted to make these with white and milk chocolate could I reduce the amount of sugar in the batter or would that affect the consistency? Do you have any advice on what I’m doing wrong & how to fix this ? Hands down the best cookie recipe I’ve ever made. Hey! The best cookies! Perfect amount of choc chips in them. These cookies are definitely the best I have ever made! Where – Culture Espresso, … Annoyingly the only thing I am missing is bicarbonate of soda, but I do have baking powder, SR flour, plain flour and cornflour. We aren’t sure whether to swap some butter out our just add extra peanut butter alongside the full amount of butter? These are amazing!!! Really struggling to get hold of them! They were too big for the 3yr old though and I wondered if you knew if I halved the size how much time to bake for as we already want them again . I’ve never made cookies that were so soft and gooey and delicious. If using baking spread I would just use it straight from the fridge – and regular unsalted butter can be too but it can sometimes take a smidge more mixing (or can be slightly towards room temp to make it easier!). Best chocolate chip cookie recipe I’ve tried, and I’ve tried a lot! Thank you , Ahh thank you so much! However, you can up the baking powder by 1/2tsp, so 2tsp total – but the texture may be slightly different! Will it make a difference? 5-Ingredient Easy Chocolate Chip Cookies Recipe | Allrecipes Line a baking sheet with parchment paper or a nonstick baking mat. Stay safe x, Ah yay! I made the Triple Choc cookies a couple of weeks ago and they were perfect too! Copycat New York’s Famous Levain Bakery’s Chocolate Chip Cookies These cookies are chewy, crunchy and gooey. You can follow the same Nutella part of the other cookies and stuff these! I will let you know how they turn out! Thank you for sharing this recipe. Love these cookies! Can’t wait to make these! Won’t they have problem melting/dissolving into the butter? Have a stash in the freezer for a later date. I did the lemon cheese cake at Easter which was a massive hit and then Mrs Hinch tagged u in a Instagram post and I saw ur cookies and thought I had to try. I even made sure not to pack them roughly when rolling into balls. Thanks. You can use any chocolate you fancy, I just love the combination of milk and dark chocolate! 1 ¼ pounds semi-sweet chocolate chips (I used ~1 lb Ghirardelli and it was plenty chocolaty) sea salt. Thank you great recipe to follow , Hi Jane, I haven’t been able to get plain because of the lockdown but can’t wait and want to make them ASAP . Would this work over a round tin or would it spread out more during baking? I have a question; I plan on adding some food colouring to these cookies to give them a marbled effect? Tried these today and well all I can say is they are amazing. Thank you so much for this recipe! Wonderful step by step instructions Jane as always. Quite a few of my readers have made these gluten-free by switching the flour to gluten-free and said they were lovely! Thanks! My cookies turned out great but the only thing was that it was burn at the bottom. I’ve seen your Funfetti recipe but my brother LOVES these ones and I’d love to add a touch of bday sparkles to them! They were delicious xx. I’m not sure what I’m doing wrong as this happens every time (also when I made this recipe). I would just make the recipe as it is and add some cocoa powder and maybe a splash of milk to half x. That’s great, how much would some be? I’ve tried countless recipes but they all never flatten in the oven. I am a very limited baker, but I found this recipe really easy and simple to follow. Yes, but they are only estimates – the cookies are huge. The spares I reheated in the microwave the next day & tasted just as good . Just made these cookies! How do i prevent this from happening? These cookies are so delicious! Hi Jane, I used three types of chocolate , milk, dark and white but for some reason the cookies came out super flat and far too gooey. The cornflour makes such a lovely texture doesn’t it! It’s worth flattening them slightly before baking next time x. Hi! The best cookies I’ve ever made. I can’t get over it. Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! These are amazing! Sorry, I’m a bit confused?!? These have become a big favourite in my house and we try different chocolate bars chopped up instead and so far so good!! I use salt in my cookie dough as I do in all my cookies, but it has to be the right kind of salt. These are amazing! The best recipe I’ve found they were devoured by my kids and husband within minutes….I had to persuade them to let the cookies cool down a little first! They’re gooey and chocolatey as well and what’s great is I freeze the batch and bake them whenever I get a craving for cookies! Hi! Just a quick question – do I need to preheat the oven for the whole duration the cookie dough is chilling? I’ve made cookies so many times over the years and can honestly say these were the tastiest I’ve ever done, and the family have verified this such an easy recipe to follow too, will be making these again ASAP!! You can increase the temp slightly to get a darker colour, or use just a light brown sugar rather than part white! Yes!! I have passed this recipe on to friends and family to try after they have sampled these amazing cookies. Thank you! Have a quick question tho please Jane! Do you know why this could have happened? Thanks , So ideally you would use the bicarb for the perfect cookie – it’s used in so many cookie recipes as it helps create the perfect cookie! A maximum of 300g chips/nuts – so you could do 150g hazelnuts and 150g chocolate chips for example! As others have said they are huge (so are great for my big appetite!) This recipe says: Hiya x I need some advice on cookie making .. every time I make cookies , no matter the recipe , my dough doesn’t form properly and it’s just a crumbly mess . Can i make these with maybe half gluten free flour & half cornflour to make them gluten free? You can, of course, use all of one or the other. I’m sorry but I really don’t understand this? We followed the recipe exactly & used white, milk & dark chocolate chips, we doubled up the ingredients & made 16 cookies & dropped them off at family & friends & everyone loved them do you know when the double chocolate recipe will be out cannot wait to try? Thanks again! The crystals are definitely many times the size of caster sugar. Quick question, I made a batch but only baked 4 so I have some spare cookie dough i kept in a air tight container in the fridge since yesterday. Would I need to use self raising flour instead or can this recipe be done without the baking powder? Lockdown treats need to be controlled otherwise I may not fit out the door As long as you use a good quality colouring it would work well – but the colours may change with the baking because of how the dough is quite a dark colour if that makes sense! Will definitely be making some more next week!! It says 2 + 1 tsp baking powder. Is there a combo that I can do to alleviate needing the bicarb? 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). Just wanted to ask have all the nutritional facts not been taken off? Thank you!! Yes they will be fine in the fridge for that timing – any longer and I would recommend freezing!! 2 large eggs. I'm also partial to homewares, lifestyle posts and more! If you make sure to use the really good quality sprinkles it would work well! They came out huge and incredibly tasty. All images & content are copyright protected. I don’t bother checking any other recipes anymore, if I want to bake, I come straight to your page! Those cookies are PERFECT. Your page is now my go to for recipes. May I please ask, do you think I can turn these into colourful birthday cookies with sprinkles?! However I used the same Callebaut milk chocolate chips as you from Amazon but mine don’t hold their shape, they spread out. The only. If I want to add hazelnuts, how much do you recommend? Couldn’t help but eat them all! Hey! If I can’t get soft brown sugar (I’ve been struggling to ) could I use soft dark brown sugar instead? Hi! These cookies were the best cookie recipe I’ve ever baked. x. Lovely cookies but a little too big and too Chocolatey for myself (which I never thought I would say)I would make again but potentially only use 200g chocolate chips & perhaps make into 12 cookies! Hey! Looking forward to making them again along with a few other recipes on your page . It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. Ahh that’s amazing! They last up to three months!! . I used a bar of chocolate cut into chunks rather than chocolate chips but the result was still amazing! Thanks! I made a second batch and popped it in the freezer for those days when you fancy a nice warm cookie. ❤️ Can’t wait to make the next batch. (some cookie recipes say to leave them a day or two) but was wondering if i baked them a day or two later would it matter? Thank you Jane! If using a stand mixer,cookie dough should always be beaten with the paddle attachment, never the whisk. $39.95. Dear Jane, Another amazing recipe…. Hahaha this is the best comment ever! Learn how your comment data is processed. Thank you! If I were to use cornflour as you suggest in the body of this blogpost, would it be a straight swap out with the plain flour?