This was so helpful and fun! Thank you guys! One thing I would love to hear more about is why you guys went with a combination of baking powder and baking soda instead of just baking soda and how that affects the texture.
You guys got me through lockdown 2020 with your home baking kits. I started with the NYC birthday cookies and NYC red velvet. I moved on to watching your cake videos, I bought a turntable and piping supplies and went to work learning. I’m now baking cakes and cupcakes for friends and family for birthdays and all sorts. Your recipes never fail! The only time I had a cupcake recipe fail was on a hot day with the butter too soft. There’s always a reason for baking fails. This was so informative. Baking is a science and all the elements have to come together just right. 💕💕💕 💕 you guys!! 😘😘😘
Thank you sooo much for this video! I've been in the baking Spirit and just made the cookie dough brownies which are DELICIOUS!!! I want to give these cookies a try maybe in a day or two. I really do appreciate all of the content that y'all come out with! It is such a HUGE inspiration to get back in the kitchen and get baking! Maybe Jemma can do a virtual bake a long or taste at the end of a bake~ I hope everyone stays well and safe out there~
apart of the tons of very useful advice, what I love most in your videos is your laughters, the obvious joy you have doing the videos e.g "la bonne humeur": so positive and infectious! Thank you so much for that!
My cookies have so far turned out exactly how I hope they would since I started following the cad gang but I put that down to two reasons. I get everything prepped before I start (basic I know but it makes the world of difference to whatever you’re cooking) and I always watch and follow your videos for whatever recipe I’m doing
Me too! I have my iPad up with the video and I check that what’s in my mixing bowl looks like theirs. It’s a bake along. I’ve done the basic vanilla and chocolate cupcakes and cookies enough now to not watch but new things I watch and keep watching and baking till I’m comfortable with the recipe.
As someone who LOVES to bake, I can’t believe I didn’t know the difference between caster sugar and granulated sugar! Such such a great video! Thank you so much for going over this!! 💜
Regarding store-bought vs homemade cookies and their shelf life - while the store-bought ones are full of preservatives, it's also the packaging that makes the biggest difference. They fill the packaging space up with nitrogen gas to deplete oxygen levels - which bacteria and mould need to grow. They also need to put gas in the packaging otherwise everything would basically be vacuum-packed
Question: my freezer is at -18, and I made a few of your cookies. The kinder bueno ones, are getting nice and flat, but the birthday cookies and the stuffed Nutella ones would look like it has a dome. I bake them at a specific program with bake straight from the freezer ( I own a gorenje (over)) and bake them all at 190c for 20 min. Should I go down to 170?
What a wonderful idea you had to make this video. It answers to all the question I had and Izm sure that now the cookies will be even better ( and they're already great) so I think I'n just prepare some balls cookies this evening for resting in the fridge with all the tips you gave and tomorrow my family will enjoy great cookies at breakfast thankfully to you !!! Thanks
Haha! Sugar is important 😂 I also kind of scared of the amount of sugar while I make their nyc cookie, but trust me.. The sugar ratio is perfect! Now I want to make it again!
Can you please make a video for your Lemon Meringue Cookies, lemon is my favorite and I am hoping I can convert it for myself to be gluten free and dairy free.
Hi Sally and Dane so glad to made this video. HELP! my cookies are still coming out domed. I've turned down my oven to 160/170 cooking for 19/20 minutes and I also have a thermometer but they are still coming out domed. What Im having to do is get a fish slice and flatten them 2 minutes before cooking has finished. What more can I do to get to get flatter cookies 🤯
I can honestly say since following your recipes and tips for cookies they have never let me down well done guys your amazing! Now let’s have a lemon meringue cookie please!
Thank you for this amazing informative vedio. I just wanted to say that I did adjust my freezer temperature to -18 but my cookies still did not spread. Any idea what else I can try?
Could you pleaaaaaaase do a video of your vegan NYC Coookie recipe?😍 Can't have eggs an dairy but would love to try those delicious looking cookies. Thanks for your recipes and the way you explain them ♥️
Estou muito feliz por conhecer o seu canal Muito obrigada por compartilhar receitas de cookies maravilhosos Me desculpe em escrever em português 😁 Thank you so much 🧡🍪
Hey I tried your NYC ChocoChip cookies recipe and it was super delicious but it wasn't good crispy enough after and hour or two it turned soft and was not crispy
What do you guys think of freeze dried powdered egg whites? And how do you stop the bottoms getting browner than the tops...only want golden cookies all over!
@@mindfulbaking we must have very absorbent flour here in Canada :). FYI....I haven't had a C&D NYC cookie I haven't loved. Two is a reasonable amount for supper. Just saying. I WILL visit in person some day.
My oatmeal raisin or oatmeal chocolate chip cookies seem to spread so much more than any other recipe. The dough is much “wetter” than the other recipes. Any ideas how to stop the spread? I’ve started with hard butter, and have frozen the dough for days, and still will spread too much. Should I add more oats? What can I try? None of my other flavors/recipe adaptations of the NY Cookie do this.
When Sally and Dane share their smarts About cookies, pastry and tarts We can’t help but grin We improve, learn and win And bake with more love in our hearts!
Hope you all love this video and it's answered some of your Cookie troubles. Love to know what you wanna see next on the channel! :D Cheesecake maybe? It feels like its been a while! xxx
As an analytical chemist and a home baker, this video was very satisfying to watch!! A lot of systematic experimentation with precursor/ingredient weights, reaction/baking times, and temperatures while holding certain parameters constant !!! :D :D
Hi guys! I actually reduced both sugars from 160grams each to 130grams each. It did not change the texture of the cookie and looked exactly like the full sugar version. It just tasted less sweet.
In the recipe I always use, I cut the sugars down from 511 grams to 340 grams. My mum is a pain in the 🍑 when it comes to sugar, she's always telling me I use too much. I tell her there's a reason for the sugar used in the recipes. For cookies specifically, it affects the texture of the cookie. My cookies turned out just fine, maybe different from what they were supposed to be, but still delicious.
Thank you!! I’m one whose cookies don’t spread and guess what?!? My freezer is colder than -18C! Gonna try the lower and slower tip and see if that works. 🥰
Thank you very much Sally and Dane for answering my 57 grams small portions cookie, I know it's too specific and too small for others but to me it's just right for only I have a small oven that I can bake on. It's just right for me at least I can bake small portions at a time not too indulge myself in eating too much cookies LOL, it also means that I can share it with love ones and friends who only loved to eat in small portion in a day. Again thank you from the other side of the world, hugs hugs hugs to you guys, take care, stay safe and God bless you all..😘😘😘😘😘🥰🥰🥰🥰🥳🥳🥳🥳🤗🤗🤗🤗🤗🤗🤭🤭🤭🤭🤭
OMG! The mystery of the “why does my cookies look like a mound cookie” finally solved! thanks so much for this video, you’ve covered all possible questions of someone who ‘s obsessed with making these NY cookies! Looking forward to the day you’ll share the lemon meringue cookies!🤪 it’s lemon season down here in New Zealand! I really would like to share these lemon cookies with my friends and colleagues. Im sure they’ll love it as much as they have loved the mini lemon meringue tarts! 😍
First off, thank you for putting out this video. I love that you took the time to address everyone's issues in baking these delicious cookies. For cookies not flattening out - In addition to the dough being frozen too cold, I'd like to offer another possible reason. When I put an oven thermometer in the oven and ALL 13 cookies, I noticed the oven temp dropped down from 180C to 155C. My home version oven was not able to recover back to 180C. When I only baked 2 cookies, the oven was able to stay at 180C. Your commercial grade ovens are able to recover from the "cold mass" of those frozen dough balls.
These cookie's are amazing, they always turned out perfect and my family and friends love them.I had to play around with my oven a couple of times to get them perfect and I now bake them at 170C for about 25 min. I always have some in the freezer and I bake them as and when we fancy some comfort food ( So like every other day )😉Thank you so much for the recepie 😘🥰
Had the same issue. Took me a while to find how to work the oven for these ones. I run a bit higher but just as long (non fan assisted). And also find they are so much better completely cooled down.
About the cookies not spreading, I experience this when I used artificial sugar. I used several types last year and it stopped the cookies from spreading. When I reverted back to normal caster and soft brown it was perfect again. I’ve not thought about the freezing temperature but it’s good to know.
Hello, If 'm gonna use self raising flour substitute which is the 150g flour and 2 tsp baking powder. Do I need to add additional baking powder?Or let's say if the recipe calls for 1tbsp of baking powder but I made a homemade self raising flour that has already baking powder?
@cupcakejemma Hey guys, I really tried all the tips given in this video. But my cookies need a lot longer in the oven than the time in the recipe :( my freezer is -18°C, the oven has 180°C circulating air (so no top and bottom heat) and they still need a lot longer to bake. Can someone tell me if it's just my oven or if I'm doing something wrong?
just wanted to say, for the big mound issue (i have a cold freezer too) another solution i found was to simply create a flatter 'clunk clunk' before freezing! that way you don't even have to finagle with the oven temp/baking time! also, if anyone has a toaster oven, so long as you're making six or less cookies, i actually think it works a lot better for baking than a bigger, non-fan assisted oven. from what i've noticed, the oven temp doesn't even need any changing since the smaller space means faster and more even temp distribution. you might need to bake for a minute or two longer though.
If I I take 1 hour to cook a batch of cookies and the cookie monster has 15 ovens working 24 hours a day how long does it take to make 6 million cookies?
I would hate to be that person to make you talk more about it, but I watched a video on who the Taliban were and I didn't really understand, are they a terrorist group taking over?? You don't have to respond if you don't want to
About the sugar types that make the cookies grainy question. Here we don't have caster sugar or light brown sugar as confined as the ones you use, so I kept getting disappointed with my grainy crunchy cookies UNTIL , I figured I just put the sugars in the blender for a few seconds and it's resolved :)
@@abdrahimn there's absolutely no need for you to do that, the sugar is fine as is! People like using confectioners sugar/icing sugar in recipes, but regular sugar works just fine too!
