Well, most of them anyway! Thank you so much to everyone who asked questions about Cookies - we had a blast looking into all the answers and Sally & Dane are at C&D HQ with everything you ever wanted to know - and more - about our NY Cookies. Whether they're not spreading enough, spreading too much or coming out burnt we've got you - watch on to help ensure your cookies are perfect every time!

And don't forget, if you're making some NY Cookies slap that #cupcakejemma hashtag on them so we can see - we love seeing your bakes!

Here's links to the questions/topics covered:

00:00 - Intro
01:14 - Butter
02:56 - Reducing sweetness
04:08 - Grainy sugar in cookies
05:30 - How long to mix
06:36 - Leaving out or swapping additions
07:47 - Making multiple batches
08:46 - Swapping plain for self raising flour
09:40 - Types of flour
10:18 - Dutch processed vs natural coca
11:48 - Mixture too crumbly
13:18 - Why are my Cookies spreading?
15:13 - How to roll your cookie balls
16:14 - Reducing the size of your cookies
17:30 - Can I make thinner cookies?
19:20 - Why are my Cookies NOT spreading?
22:38 - Fan vs non-fan ovens
23:48 - How long will cookies keep?
24:35 - How do store-bought cookies keep so long?
25:30 - Working out ratios for new recipes
26:29 - How do I know when they're baked?
28:02 - My cookies are burnt!
28:56 - My cookies are burnt underneath!
30:00 - All time favourite cookie

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