Salted Chocolate Brownie Cookies | Cupcake Jemma

24 Comments for Salted Chocolate Brownie Cookies | Cupcake Jemma

1. UberGoose on July 23, 2015: (Reply)

   no problem 🙂

2. pepper mint on July 23, 2015: (Reply)

   Thx !

3. UberGoose on July 23, 2015: (Reply)

   +pepper mint it’s just a flour made from a different grain (not wheat)

4. Susan Tzyminne on July 23, 2015: (Reply)

   +G Doe this is Galaxy SALTED caramel chocolate ? It’s sooooo good!

5. G Doe on July 23, 2015: (Reply)

   +Susan Tzyminne A square of Cadbury’s Caramel on each one…. *drools*

6. Susan Tzyminne on July 23, 2015: (Reply)

   And I kinda want to make them with Galaxy chocolate with maybe a square of
   salted caramel Galaxy chocolate on top before I bake them….

7. Rhian Jones on July 23, 2015: (Reply)

   +hilary likes chocolate milk
   Yeah exactly 😀

8. hilary likes chocolate milk on July 23, 2015: (Reply)

   Yeah, if someone can’t visit the bakery, they could always make their own.
   Jemma is so kind and amazing!!

9. Rhian Jones on July 23, 2015: (Reply)

   +hilary likes chocolate milk I think it’s really cool that she shows us how
   to make the things they make at the bakery. ^_^

10. hilary likes chocolate milk on July 23, 2015: (Reply)

    Yeah, but hardly ever. I remember when I first found her, the videos where
    all at her home then now they’re all at the bakery

11. Rhian Jones on July 23, 2015: (Reply)

    +hilary likes chocolate milk
    Yes, in Soho in London, she does the recipes of the cakes and sweets they
    sell in the shop. But she does some videos of her own recipes at home 🙂

12. Becky O'Donohoe on July 23, 2015: (Reply)

    The brown sugar is what adds the cookie flavour so it’s very important. It
    makes them more chewy because of how dense the brown sugar is. I hope this
    helps ?

13. artchic 25 on July 23, 2015: (Reply)

    For the white sugar/brown sugar, if you use white sugar, you may need a
    tiny tiny bit of molasses in with it, because that is what they take out of
    brown to make white! 🙂 I’m sorry if they don’t have molasses where you
    live either, but that’s all I know about the subject.?

14. Totoro ʕ •ᴥ•ʔ-chan on July 23, 2015: (Reply)

    +Catherine Xu You can send me the second batch. :))

15. Catherine Xu on July 23, 2015: (Reply)

    Cake flour sounds a good idea! Thanks!

16. Lourdes Bordone on July 23, 2015: (Reply)

    +Catherine Xu I think it may work best with cake flour then with AP flour,
    because, like rye flour, it has less gluten content. And if you want a
    really chewy cookie, then add really dark brown sugar instead of light
    brown sugar! Let me know how you get on, and you are welcome!!

17. potato sack on July 23, 2015: (Reply)

    +Catherine Xu bake like triple the amount! no problem with extra cookies!!

18. Catherine Xu on July 23, 2015: (Reply)

    +G Doe Thank you! I just don’t want to buy a bag and use it only once for
    the cookies 😀

19. Sarah Yue on July 23, 2015: (Reply)

    +Marie I bet what you could do is when placing the batter on a cookie tray
    to tuck a caramel square in the batter so when it bakes the caramel melts
    and oozes out just like you said!

20. blabhblaja on July 23, 2015: (Reply)

    +Marie I did exactly that a few weeks ago 🙂 Best cookies I ever had

21. MrsARosenberg on July 23, 2015: (Reply)

    +Marie That was exactly what I was thinking!

22. Lozzie23 on July 23, 2015: (Reply)

    +lauren hidalgo I’ve been in pretty much in the area a lot recently and
    would love to go but I would basically do the exact same thing xD x

23. hilary likes chocolate milk on July 23, 2015: (Reply)

    Can you do a video about what your tattoos mean?

24. artchic 25 on July 24, 2015: (Reply)

    Yes of course. She just sprinkled a bit on top to bring out the sweetness.
    🙂