Comments on: NYC Chocolate Chip Cookies!

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?

By: Robert Eller

Robert Eller — Wed, 12 Feb 2025 18:34:33 +0000

In reply to Milly Andrews.

Freeze them and into the oven. They hold their shape really well and dont flatten. I bake on a silpat.

By: Robert

Robert — Wed, 12 Feb 2025 18:33:03 +0000

In reply to Carme.

I am still making these after more than 2 years and people love them. The best Ive ever tasted. I make 2- 2 inch rolls wrapped in plastic and chill them . After an hour, I roll them into golf ball sized and freeze them. Bake them next day straight from the freezer. They keep their shape really well and dont flatten. I have sold many of them here at AMERICAN COOKIES in brasil. I highly recommend using this recipe. You will never buy or bake another recipe.

By: Dina

Dina — Sun, 09 Feb 2025 17:57:06 +0000

In reply to Natalie.

I’ve been making these cookies from this recipe for years now and they are always a hit! I finally got to try the Levain choc chip cookies on a trip to NY and can confirm this recipe gets you as close to the original inspiration for it as possible!

By: Lily

Lily — Sat, 08 Feb 2025 12:27:24 +0000

Absolutely delicious- Made some gluten free and worked well too, just added some xanthan gum and used gf flour like normal!

By: k

Tue, 04 Feb 2025 05:59:18 +0000

In reply to Emma Jane. a little over 500 calories per cookie but they're huge so just make them smaller if it worries you

By: Emma Jane

Emma Jane — Sun, 02 Feb 2025 19:59:04 +0000

Does anybody know the calories per cookie please ? 🙂