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

it's our last day here in new york and gemma has sent me back uptown to la van bakery to get her one last cookie before we go home and it's such a shame that you can only get these in new york because they are absolutely amazing so i thought that maybe when we get back to london we could get the c t gang together put our heads together and kind of come up with our take on the le van cookie [Music] welcome back to crumbs and doilies now gemma is still off i'm afraid she's at home resting up thank you for all your messages they're really cheering her up and hopefully she'll be back with you guys soon but dane and i are here on our day off at the bakery because we are both craving those la van style cookies from new york and so we have been here all morning experimenting with all different types of recipes to come up with what we think is the best replica and we're going to share that with you but why don't you come over here and see what we've been up to this morning now like i said we have been up for hours coming up with hopefully what we've perfected the lavan style cookie we are looking for a really chewy soft center and the chocolate chips are kind of melted inside it's a little bit half-baked and that is exactly how the cookies work from the van yeah and my favorite bit was that the outside was still kind of crispy but then the inside was like doing so kind of half-baked and gooey and delicious it's not been as easy as we thought like they've all come up pretty differently i mean if we look at this one for example this looks just like i mean it's still delicious but yeah it's huge that's not what they look like in new york i mean if we break it open you can see it's just kind of i mean it's just too thin yeah um so that one is out the window i'm afraid and then this one here this one is kind of the shape that we want so it's nice and thick and but when we break it open it's really so the chocolate chips are kind of melted but when you eat it the texture is a little bit cakey um and it's not that kind of perfect gooeyness that we want so we've kind of come up with this one was the closest we got to it and it's nice and light in color it's gooey on the inside it's got a nice crispy shell and there's a few tweaks we've made to it and now we think we've got it so why don't you come with us and we're gonna show you our recipe so first i'm going to talk to you about our kind of additions and we're going to do the walnut and milk chocolate version of the cookie we've found that walnuts have a really strong bitter taste and actually when we were eating the lavan cookies you couldn't really taste the walnuts it was more adding a buttery crunchy texture to it so we need to get the skins off these walnuts and that can be really kind of fluffy because they're kind of funny shapes and the skins all over them and it takes a long time to do it by hand so what i've done is i've popped a whole tray of walnuts in the oven for about five minutes and i'm now going to put them into a tea towel and rub off the skin [Music] so what i'm doing is just kind of rubbing the nuts between each other and the tea towel and that is just going to help pull off the skin as you can see when we open it now this nut has got completely skinned which is exactly how we want it so we're going to use 100 grams of these nice skinned walnuts along with 400 grams of milk chocolate you can use whatever chocolate you like but because it's a lot of chocolate dark chocolate can be pretty overpowering at the best of times and 400 grams of it is going to be like intense so that's why we're going for 400 grams of milk chocolate okay so now it's time to start making our cookie dough yes so we've got 230 grams of cold butter and it's really important for this recipe that the butter is super cold and it'll affect the overall texture of the end cookie that's going into our bottle and then we're just gonna yeah put this on the mixer and we're just gonna break it up a little bit for maybe like 30 seconds because like dan said we don't want to over beat this what do you think yeah i think that looks good it's kind of broken up a little bit but it's um not super creamed yes okay cool so next we're gonna add we've got two types of sugar we've got caster sugar and soft light brown sugar 160 grams of each they're going straight into the bowl and that's going to go back on for about kind of 30 to 45 seconds yeah so in the bowl you'll see that the sugar and the butter have kind of formed like little nuggets which is kind of what we want so this is where everything goes a little bit strange because normally at this stage of making cookies or cakes or something you'd add your eggs but we're not going to do that because we don't want to bind anything we don't want to whip anything so we're going to go in with our chocolate and our walnuts yeah and i think it'd be bad to say at this stage you could if you don't have a stand mixer like this one you can just do it by hand because we're not trying to whip anything or cream anything we just literally want to combine them together okay so that's just combined again to bring it all together not to whip anything and now we're going to put our dry ingredients in yeah so in this part i've got 200 grams of self-raising flour 300 grams of plain flour four teaspoon of salt quarter teaspoon of bicarbonate of soda and two teaspoons of baking powder if you didn't catch all that all the ingredients are in the description box below right okay i caught it and we're going to tip all of that in again just combine it so that's had only again about 30 seconds yeah and if you come a little bit closer you can see that this is just like really fine powdery breadcrumbs and that is exactly what we want and then once we add the egg into it it'll kind of bring it together and combine it a little bit to give that chewy dense not too cakey or crummy texture that we're really looking for okay so we've got two large eggs in here oh my goodness and we've already whisked it up because we really don't want to beat this for long at all so we've already done part of the job by whisking it together we're gonna dump all of this into the mixture turn it on and combine it all [Music] okay that is the cookie dough made and we just mixed it until it all kind of came together as one big dough yeah and it's kind of clean the size of the bowl because it's a really thick paste it's not quite it's not really wet and we're going to weigh out our cookies so they're all nice and even and we're going to go for 125 grams we tried all sorts of different sizes and 125 seems like a good quantity of cookie and then we're just going to take it and kind of push it together a little bit like this but we're not rolling it into a ball and i think this is going to make about 12 cookies and then the sad news is that they do have to freeze for about 90 minutes we're going to bake them straight from the freezer but do not fear we've been here all day and we have waiting in the freezer for us yeah and what's great about this is that you can just leave them in the freezer if you don't want to make all of them straight away you can just bake them from frozen because that's what we're going to do right now yeah so you've always got cookies in your freezer dreamy yeah [Music] okay that is our last cookie we've got twelve even cookies here dane's gonna get those uh wrapped in cling film and put in the freezer and we've got our oven set to 180 degrees c with a fan and that's hotter than normal because we want to get that nice crispy outside shell but keep them gooey in the middle and we've also got a baking sheet in their heating which is a tip we kind of found out through trial and error and it's really great because that's hot so it's going to get the bottom of your cookies nice and crispy as well so our oven has got to temperature the baking tray is really really hot so i'm going to pull this out really carefully and dane's going to plop on six cookies really well spaced out because uh they will spread so you don't want to end up with cookies they're all stuck together okay and then they're gonna go in for 17 minutes and the outside will be a little bit golden and the inside will be nice and gooey [Music] they're out of the oven and they've cooled down for about about five minutes yeah which is sort of let them get the heat off but they're still nice and warm which is the best way to eat these and they've gone nice and golden they're still kept a nice chunky shape and the bottom of them is nice and cooked and golden too and that's because we put them on the hot um baking sheet that was already in the oven yeah so let's stick it let's dig in okay let's see what they look like inside ready three two one [Music] look at these sally oh they're perfect so good they are just the half-baked gooey goodness inside that we are looking for and they've still got that crispy shell on the outside too so you get that crunch and then the goo exactly and if you make these be sure to instagram them and use the hashtag cupcakegemma so we can see all of your posts absolutely and um if you're wondering what to buy yourself or on someone else for christmas don't forget that we have all our lovely cupcake gem and merchandise like these lovely oven gloves on cupcake gemma.com yeah they really are genuinely like i use them at home me too perfect and she'll be back soon and we'll take her cookies don't worry we'll get some of these maybe i mean we might eat these ones yeah [Laughter] um we have to eat these we do okay so good we did it we did it [Music]

Channel: CupcakeJemma

Views: 2,881,481

Keywords: Cupcake, cupcake jemma, jemma, gemma, cupcakes, bake, baking, how to make, recipe, crumbs & doilies, baker, buttercream, cake, cakes, vanilla, chocolate, jemma wilson, crumbs and doilies, bakery, perfect, easy, home made, hand made, simple, fool proof, new york, dessert, doughnuts, cookies, chocolate chip, levain bakery, chocolate chip cookies, new york cookies

Id: P1gqm9CG8sw

Length: 9min 57sec (597 seconds)

Published: Thu Nov 21 2019