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When I needed a knockout chocolate cookie recipe recently I pulled out my favourite one, gifted to me by my girl Nikki from Team C&D because it’s so chewy and rich and quick. But when I realised I had some Caramelised White Chocolate in a jar in my fridge I thought I NEEDED to combine these two somehow and this recipe is the result! And now it’s yours! x
RECIPE –
225g soft unsalted butter
415g caster sugar
2 eggs
1 tsp vanilla extract
300g plain flour
100g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
around 75g of caramelised white chocolate (but for goodness sake make more so you can eat the rest every time you open the fridge for the next week, like I did!)
Recipe for that –
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27 Comments
Substitute for eggs?
Hello Gemma, my cookies where small and not flat. I follow your recipie but it didnt turn out like your cookies. And my dough was sticky
Hi how many dozen does make
Can I make be the dough put in refrigerator tell l use it two days later
She's like: It's this Saturday…
Me: it's 2019…
Thanks for the recipe, Jemma. I tried these and they just came out the oven. My cookies are not as flat as yours but I didn't follow the recipe completely to the letter. I was wondering, could it be because my butter was not completely soft? They were a little still hard when I beated them into the sugar. And also, I used a hand mixer. But I made sure not to overbeat them. Is it completely necessary to use the paddle machine? BTW they do taste amazing. I'll try them with soft room temp butter next time, and hope they flatten down. Still hoping they will flatten down as they cool. I think they flattened down a little.
What do I do if I want my cookies to be slightly crispy?
Also I love listening to you talk
Do you use Dutch processed cocoa or natural?
The description is in french… why is the description of the vidéo in french ? What a surprise ?!! 😀
Can you make lemon white chocolate? Just wonder
The recipe I can trust..
Hello Jemma…I need your help
Why's my cookie dough breaking? Why dough breaks while am rolling it out….why's that?
Found my new go to cookie recipe! Thankyou 😁😁
Can you make a dairy free version of these? If not any idea where I can get good quality dairy free chocolate?
Oh yummy! Bet this would be good with a dollop of dulce de leche on top. Or caramel. And genius tip about grating the butter to soften quickly.
Jemma you are so intelligent, talented, and beautiful, it's time for you to have some children before you get any older. It would be a serious shame for your genes to disappear from the gene pool. Have your children close together so you'll only go through about seven to eight years of inconvenience before they're all in school full time and you can probably set up a study hall in the back of your shop so the kids can work on their homework after school. I wish nothing but the best for you and your loved ones and I pray I haven't spoken out of turn.
You're adorable! I follow everything you do! Congrats on the baby, btw! I live in a teeny tiny little town where there is hardly a grocery store, so I watch your videos, order ingredients off Amazon, wait the 2-3 for the shipment, bake your goodies and share with any and everyone in town! Thank you for all your yummy yummy goodies and you've taught me loads of new baking techniques and methods, my husband and little town thank you!
Wondering if I can cheat and melt Caramac if I’m in a rush instead of caramelised white chocolate?? What do you think?
Hello, I dont know if this was mentioned but what is the best temp to use in Farenheit? The conversion is 338 degrees but just wanting to know what works best.
How did I miss this recipe ? This looks great , thanks for linking on IG stories during the self isolating 2020 xo be safe !
🍪🍪🍪
YOU DO NOT WANT THAT FLOOR SPARYING UP AT YOU
I tried this today, but my cookies didnt sink? Why?
Hi guys!
It's two days in a row I try this recipe but I got a difference in the end result.
My cookies are thicker and spread less in the oven.
I first thought it was an oven issue, so first I tried with a silpat and I also checked with a thermometer: oven temp is correct.
I tried the day after in another oven, same issue: they're twice thicker again.
So I was wondering:
– how long do you mix your butter with the cater sugar and at what speed (got the same kitchenaid)
-when this is done: how long do you mix butter and the sugar with the eggs and the vanilla extract and at what speed?
Thanks a lot for your amazing recipes.
Take care of you
Danours from Brussels
🐑🐑🐑🐑🐑🐑
if you melting chcocalte in the marcowave watch it carelfully it cloud pop and bang