Cookies & Cream New York Cookies Recipe | Cupcake Jemma

[Music] hello welcome back to the cupcake Gemma Channel with me Gemma and I'm here at my shop crumbs and doilies in SoHo and the guys downstairs have been having a proper cookie day everyone wants cookies we've almost sold out and the most popular one by far has been cookies and cream now this is a newish flavor and since we've had it on the menu loads of you have been like recipe please please can have the recipe so you know me I love to share a recipe so I'm going to show you guys how to make

it and at the same time a handily supply downstairs with a few more cookies to sell so the first thing we're going to need to do because this cookie which is Delicious By the way so it's it's a take on an Oreo cookie if you will so it's a classic sort of dark chocy Vibe but we've got loads of like white chocolate we've got all that sort of vanillary flavor but and also we put actual Oreo crumbs inside the cookie and all outside as well so it's got a really really yummy flavor um and the

first thing we're going to do is get the filling prepared because that needs to freeze before we put it in the dose white chocolate bread is actually it's not super easy to find in the supermarket although you can find it um this is what we use if you can't get a hold of that just use white chocolate in place of that so when it comes to filling it just fill it with a few nuggets or even like a a square of white chocolate and it'll still be delicious um but this is like soft and Squishy

as you can see and it will remain so after it bakes um which is why we like to use it so I'm going to scoop out 12 blobs and it's roughly I'd say like just under a tablespoon amount just going to pop them onto a little tray and then pop them in the freezer to get really hard so just pop those into the freezer you're going to need to freeze them for at least half an hour my secret freezer door um so that they're nice and hard when we use them and now I'm going to

get on with preparing all my bits and pieces so the first thing I like to do is to whip my dry ingredients together so I have a mixture of plain flour and self- ring flour they're going in the bowl and don't forget all the measurements are in the description box I'm also putting in Black cocoa now this is a really specific kind of cocoa it's lovely and Rich and intense but if you can't find that regular cocoa powder will be just fine and then 1 teaspoon of salt and 2 tpoon of baking powder and then

give that a little whisk to help it combined and the other thing I like to get ready is my eggs so I've got two large eggs and I'm going to add one egg yolk to that just give that a little whisk I like to do this at this point because I think with these cookies you don't want to over mix it at any point so the more you have done in advance the better all right I've got all my ingredients all measured out already I've got my butter measured and it's in the fridge because when

we make New York cookies we want the butter to be really cold so I'm going to put that into my mixer cuz that's the first thing that's going to happen The Buttery bit but I'm also going to add my sugar so I've got my light brown sugar and cof sugar so then just put that onto the mixer and then using the paddle attachment on a low speed just start to break up that butter and eventually it will end up looking like this big chunky [Music] Rubble at that point you can go in with your chocolate

chips and Nuggets so I'm going to be using a mixture of dark chocolate and white chocolate chips and all the measurements are in the description box below and I'm also using crushed Oreo biscuits this is without the cream you can buy it ready crumbled or you can just do yourself and then mix that until all really well combined so it's still looking really rubbly at the moment but when I add this my dry ingredients and mix it all about I'm looking for it to become a kind of Sandy consistency now obviously there's going to be

chunks of chocolate and whatnot in there but you want the bulk of it to be quite Sandy right this is looking nice nice and Sandy as you can see they obviously we've still got some chunks of chocolate we've still even got a couple of chunks of butter but the rest of it is kind of that loose sand texture so now we can go in with the eggs right that didn't take long also I didn't have my mixer going around fast it was all slow all the way um cuz it's really important to not over mix

or be too vigorous with this um we just want it to be just mixed so that we can get that craggy really like uneven shape on our cookies so what we we've got here is essentially cookie Rubble it kind of does look a bit like Rubble this I'm going to just turn it straight out onto my work toop I know this seems crazy but it just makes sense to me right now here at crumbs and doilies we like our cookies to be beast-like in size um so we always measure ours 125 Gams so for us

it's really important to have scales and really for you it should just be important by now um so have my girls let's see how I go oh so close right so you've got your 125 G with these cookies to keep that lovely craggy uneven Vibe rather than like a smooth Vibe you want to barely squeeze them at all so I'm just going to clunk clunk but we want to get our lovely filling inside so I'm going to just stick my thumb right in there just to make a little space grab one of my frozen chocolate

spread balls and then squeeze round the top of that just to enclose him in and then again we never want to roll these guys because otherwise we'll end up with a horribly smooth cookie which is fine for some things just not for this so the next thing we need to do is add more Oreos to it because this is a cookies and cream cookie after all now I've got more of that lovely crumble here and I'm just going to sort of Squish some of it onto the outside it can be a little bit tricky to

get it to stick but it doesn't matter too much it doesn't matter if it's not completely encased and then I've got a container ready because I'm going to put these in the freezer when they're all done so just keep going until you've all your cookie [Music] balls right that's all my bows but now I've got to freeze them until they're Rock Solid so that means at least 4 hours in the freezer if not overnight preferably um because they just need to be mega mega mega Frozen before we bake them so my balls are Rock Solid

they've been freezing for hours hours and now they are ready to be baked so I've got my baking sheet here my oven's preheated to 190° C that's fan assisted and these take exactly 16 minutes and 16 minutes is the perfect amount of time to cook them thoroughly giving them a really nice crispy outer coating but keep the inside being really soft and Squishy just what I like my cookies to [Music] [Applause] be Guys these smell incredible they smell really cookies and creamy but also really buttery and chocolaty and yummy oh and they are all still

warm guys so that means we've got uzy pools of delicious filling and chocolate look at that so good now these are too hot to be put on the counter at the moment because they'll just fall apart so I'm going to let them cool down a little bit longer but since I've broken this one I'll probably better read it um in the meantime though if you haven't like this video please do give it a thumbs up by clicking the little thumb icon down below maybe share it with someone who loves cookies why not also if you

do like cookies don't forget there's a whole load of New York cookie recipes we've got them in a playlist which we'll put in the description box so check that out and if you're ever in London these are going to be on the counter all week so make sure you come along and grab yourself one now All That Remains is for me to meet this um in private so if you wouldn't mind just toddling off so I can make a mess with myself thanks bye oh my god oh [Music] work