The most perfect chocolate-chip cookies you will ever see

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Recipe can be found at:
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I’ve made this recipe a lot. It’s very delicious, but here are a few tips:
- When browning the butter, make sure to do it on low heat as butter tends to quickly burn under very high temperature. Remove once it turns golden brown and becomes fragrant.
- I use 1/4 cups equal parts of white and dark brown sugar. I found this to be the perfect amount for me. If you like your cookies on the sweeter side, then add more sugar/go with the original recipe amount.
- This is SUPER important: make sure that the butter has enough time to cool completely. Do not use the butter as soon as it comes off of the stove as the dough won’t hold its shape and the egg might scramble when added.
- I recommend using dark chocolate instead of milk because milk chocolate makes the cookie too sweet, but that just depends on preference.
- You can use chocolate chips, but they will hold their shape when baked and don’t make pools of chocolate throughout the dough like chopped chocolate does.
- If you have time, chill the dough overnight or even 48 hours as this gives the cookie better structure and deeper depth in flavor.
- I highly recommend baking the cookies on the top rack in the oven rather than on the bottom. This will help your cookies cook more evenly. If you use the bottom rack, the cookies will be scorched at the bottom and the middle will be raw. The top rack will ensure cookies that are golden brown on the bottom and chewy in the center.
- I baked my cookies for 14 minutes exactly and they came out perfect, but every oven is different. So just keep an eye on them and remove once they are golden on the edges and soft in the middle.
- Do not keep your cookies in the oven until they are completely rigid. They will harden when cooling and become very crunchy (unless you like them that way). If you want chewy cookies, remove them when they become soft and shiny in the middle. They might look underdone, but they will continue cooking and setting as they cool down to room temperature.

That’s pretty much it! Enjoy <3

marigoldflower
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recipe (makes 12-14):
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) sugar
- 3/4 cup (150g) brown sugar
- 1 egg
- splash of vanilla
- 1 & 1/4 cup (185g) all-purpose flour
- 1/2 tsp baking soda
- dark chocolate, chopped (I don't like chocolate chips
-they ugly)
- flaky salt
1. heat butter in a saucepan on low heat until browned. remove from stove and add sugar and brown sugar.
2. add egg and vanilla.
3. sift flour and baking soda in, then gently fold until combined.
4. add dark chocolate.
5. scoop dough onto baking sheet, then chill for 30 minutes.
6. preheat oven to 175 degrees celcius, then bake for
12-14 minutes until edges are slightly browned.
7. sprinkle with flaky salt and enjoy
These are the ingredients for the cookie and step found on her Instagram
Hope this help❤

Its.L
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Chocolate chip cookies are such a funny thing. They are simultaneously the most forgiving and most finicky cookie EVER. You could forget three ingredients, or forget to chill the dough, or use too much baking powder, or use any array of sugars, and you'll still have a yummy cookie. HOWEVER, if you change ONE thing, you immediately have a completely different cookie! There's a chocolate chip cookie for everyone!

beccas.
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Thanks a lot to the people giving the recipe, since it wasn’t even in the description!

fatemafaith
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You can also add a half teaspoon of espresso powder and one teaspoon of cocoa powder. Trust me it makes the world of difference, it just intensifies the chocolateyness and takes it to the next level

ariella
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please remember to cool your butter completely at room temp or else you’ll have greasy dough and the chocolate won’t want to fully incorporate

laina
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I made these, following the recipe and tweeking it with all theses marvelous tips, thank you everyone for each tip you gave. I still haven't tasted them (takes patience!), but they smell/look heavenly.
Tips I followed:
- Brown butter on low heat and STIR.
- Less sugar than the recipe said (50g white /70g brown)
- I left it in the fridge for 24h (don't panic if it hard, it will soften, i used a spoon to ease up the scooping)
- Cooked it on the middle/upper shelf of the oven
- 14 min wasn't enough (for my oven) so I added time and watched the oven meticulously.

hanane
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I made these last night and woke up today my sister ate all of them the recipe made 12 cookies apparently they were delicious

Def_not_bailey
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That was the nicest ‘stop’ I’ve ever heard.

Helloo.
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Those cookies look very good, however as a baker and a cookie connoisseur, I do have a few adjustment I'd make. One, salt, salt, salt! I can't stress this enough. Many recipes do not call for enough salt, so adjust it to your taste. DO NOT skip the salt. The second tip is chill your cookies for as much time allows, up to 5 days. They will taste so much better and develop in flavor. Three, add about 1/2 cup of whatever mix-ins you like, and instant coffee. Marshmallows, graham crackers, homemade toffee, cornflakes, even (credit to Milk Bar for their cornflake marshmallow chocolate chips cookies)! Toffee is my personal fav, and the cookie dough itself takes like caramel if you chill them with toffee as your mix-in. If you follow these tips, your cookies will be even better! I hope this helps for beginner bakers and people who want to have even better cookies.

EDIT: If you would like more tips on baking/cooking let me know. Also, I'd be more than happy to share my favorite websites for recipes. Nowadays, there are just too many unreliable cooking vlogs/websites that will make you question what you did wrong. Remember, if you use a bad website, then you will get a bad product. If this happens it's not your fault! <3

Swiftie-wmvk
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i made this recipe yesterday, and even though i accidentally ran out of flour and only added 1 cup instead of 1 1/4, they were still hands down the best i’ve ever had omg tysm for this

shar_
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This is crazy it’s the first successful cookie recipe I’ve ever tried. I’m so happy thank you so much

rawane
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tips from comments:

remember to cool butter completely
brown butter on low heat
chill dough overnight
add salt to taste
add coffee and one teaspoon of cocoa powder

desckfulpieceofsht
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I’ve been making this for a while and you do need to remember to let the butter to cool since it will melt the chocolate if you decide to add chocolate to the dough straight away. Browning butter can be tricky so keep it at a low heat and take it off once it reaches a toasty golden color since it can burn if you leave it on the stove for any longer. You also want to aim for a longer refrigeration period if possible, preferably overnight to let the moisture to disperse more evenly through the cookie and allow for the sugar to absorb it, resulting in further caramelization when baking.

riseeuterpe
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The way ur talking, it's giving the peaceful vibe

imankaram
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انجليزيتها لطيفة ما خلت حرف ما حذفه 😭❤

sarazaqdah
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Thank you EVERYBODY for giving out tips and adjustments to this recipe. I’m taking everything you guys are saying. I’m about to attempt to make these. 👍🏽❤

sinnbadd
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Btw make sure to put an ice cube in when ur done browning the butter. U do this because when u brown butter it looses all the water in it which btw is a pretty important property. It also helps cool down the butter that way it doesn’t cook your ingredients. It also makes the cookie dough the right texture and consistency.

The_Lilpotato
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This the first time I have made cookies and actually enjoyed the end product

aliabahomed
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tips-
1) cool the butter down a little bit or else it will become greasy (add slash of water/ice cube)
2)no milk chocolate only dark chocolate, or else it might be too sweet(preferences may differ)
3)add some instant coffee in the dry part for more depth and rich flavour
4)add another egg yolk, it will make the cookies even better
5)use a combination of all purpose flour and bread flour, for that perfect gooey middle and crunchy corners.

devkrat