Comments on: NYC Chocolate Chip Cookies!

By: Jane's Patisserie

Jane's Patisserie — Tue, 22 Jul 2025 17:27:44 +0000

In reply to Bethany. Hiya! Yes, you must use all of the ingredients to have the same result. x

By: Bethany

Bethany — Sun, 20 Jul 2025 07:55:03 +0000

These have came out lovely both times I’ve made them however mine look more like pancakes. They’re really smooth and don’t have those signature cracks going through them, why would that be? I will be honest the only thing I don’t use in this recipe is the raising agents, would this be why mine do not have those cracks? Probably is an obvious answer 😆 but just thought I’d check! Going to try the NYC recipe next

By: Jane's Patisserie

Jane's Patisserie — Tue, 15 Jul 2025 08:52:59 +0000

In reply to Donna. How did you mix the dough? It will come together without any extra ingredients or swaps, it may just need kneading together with the warmth of your hand. If mixing by hand in general it can take a little extra mixing to bring it together

By: Donna

Donna — Mon, 07 Jul 2025 20:41:32 +0000

My cookie dough was very crumbly and seemed too dry. Why is this and what is the best remedy?
Thanks

By: Carole

Carole — Thu, 03 Jul 2025 14:26:12 +0000

Love this cookie dough recipe. I mould the dough into a log about 12 inches wrap in cling film and keep in the fridge. Then slice cookies off as I need them. Any dough left after a few days I freeze. Always freshly baked cookies on hand.

By: Gina

Gina — Tue, 01 Jul 2025 13:58:43 +0000

In reply to Angela. Hi Jane! I would like to make this recipe into a cake. Hiw many minutes should i bake it please? Thank you thank you so much!

By: Simran Kaur

Simran Kaur — Tue, 27 May 2025 16:20:42 +0000

Hi Jane, this recipe is sooooo good! I am looking to make a sugar free version can you help me with this as I’m not sure what to use.

By: Rhiannon

Rhiannon — Tue, 27 May 2025 15:23:19 +0000

In reply to Jessica. How, could I use half the dough to make make smaller/more cookies out of the batch? So each cookie would be 60g each? Would the cooking time be the same?

By: Ann

Ann — Fri, 23 May 2025 13:32:37 +0000

Probably the best cookie recipe I’ve ever tried- not too sweet and such a nice texture! I just swapped the milk chocolate chips for walnuts and used cubed cold butter rather than softened so i didnt have to freeze them for as long and it worked great. My oven temp may have been a bit too hot as they didnt flatten much but that was easy to fix by pressing them down with a spatula while they were still hot. Most cookie recipes ive tried are just soooo sweet and capital G Greasy , while these are just perfect and moreish!! 10/10

By: Jane's Patisserie

Jane's Patisserie — Thu, 22 May 2025 13:04:35 +0000

In reply to Sian Wheeler. Yes for sure - they freeze for 3+ months in a freezer proof container! x

By: Sian Wheeler

Sian Wheeler — Sat, 17 May 2025 11:27:45 +0000

Hi! Can you freeze these after baking? I made too many for an event but I don’t want them to go to waste. If so what’s the best way of storing them. Thank you x

By: Lisa

Lisa — Sat, 19 Apr 2025 21:05:39 +0000

I LOVE this recipe! They always come out perfect. I just wanted to know if I can reduce the sugar without impacting them too much? They are a bit sweet for my boyfriends taste so want to make him some slightly less sugary ones without ruining the texture etc.

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 12:34:04 +0000

In reply to Jeff. Did you move them off the tray before the 30 minutes? As they cool they are still technically baking and this step is important - They are softer centred cookies! x

By: Clara

Clara — Sun, 23 Feb 2025 17:27:13 +0000

In reply to rose rabbit.

This recipe is super. I was wondering has anyone tried making it with spelt flour?