I made these this week for a work event. I swapped out the white chocolate and caramelized white chocolate with milk chocolate chunks and peanut butter chips for one of my favorite flavor combinations of pretzel, peanut butter, and chocolate. People loved them!
@rajashah8482 , I made 1.5 batch, so I used 240 g Reece's peanut butter chips and about 300 g chocolate chunks. I was a little short on the milk chocolate, so I added a little dark chocolate. I like using the Moser Roth chocolate bars from Aldi.
Nommy nom! Another cookie recipe to try 👏 Question 🙋♀️ The OG NYC cookie needed us to preheat the baking trays to get crispy cookie bottoms, is this not needed anymore? It was the step I would always forget 😂 xx
We found over time that the difference is minimal But we have really good quality carbon steel trays which conduct the heat really well. If your tray is less high quality then heating it first will help give the cookies a crispy bottom
Yesssss but caramelised white chocolate is VERY different in flavour to straight up white chocolate. You should deffo try it. But ultimately use whatever chocolate you feel like!
@@CupcakeJemma oh, I am definitely caramelizing the, but I wonder about the additional chocolate chips being milk chocolate and white chocolate chips. I will come back and update you on how it comes out
Looks so good! Was it annoying to keep opening & closing the cage on the new mixer to add ingredients? That would annoy me. Thank you for another fabulous recipe! I bake your stuff all the time and tell all my coworkers where to find you here! :)
Hi Jemma, would you recommend substituting the milk powder with horlicks? Regular milk powder comes in large quantities, so I don't really want to end up with lots of leftovers
I made these cookies today and I froze the batch for the 4 hours as instructed. They turned out so delicious. Thank you for another amazing cookie recipe.
I'm sure this question is asked millions of times but too many comments to read through! =) I noticed the recipe makes 12 cookies. If I wanted to make 36 or 60, in one large mixer, would it simply be multiplying each ingredient by 3 or 5? I've never gone beyond a base recipe, but I have an event coming up.
Hey Jemma 🙂🖖 could you please tell me how much one large egg weighs in the UK? In Germany we have 4 different sizes and I could not find anything regarding egg sizes in the UK (that sounds kinda funny😅). Thanks a lot! ❤
I've never heard of toasted milk powder before. I have always loved malted milk biscuits as a kid and never forget the flavour. This sounds Yum. You would also think with the salted pretzel the salt flavour would be too over powering, but its about right. Good work!
You say they'll spread out while cooking but I always find that the balls barely melt... And I put them in the fridge freezer so they aren't too hardened 😅 They are quite nicely crumbly but they look more like blop than cookies 😂😂😂
Flavours I'm not used to but def. Want to to try.. Can u confirm this was the first time u never heated the baKing tray first.... is it not necessary on these specifically
It’s not essential. We used to always do it but have found the difference in minimal so it’s easier and safer not to. Having said that, these trays are carbon steel and are really good heat conductors. Your tray will make a difference
Love the look of these! For the toasted milk powder is it the skimmed milk powder you can get or like nestle Nido milk powder from the world food section that I need to buy?
