How To Make Perfect Chocolate Chip Cookies

MUSIC
Giraffe Bossa_fullmix (1)
Licensed via Warner Chappell Production Music Inc.
Monte Fiasco_Main
Licensed via Warner Chappell Production Music Inc.

[Sonicxisever]

The fact that they tested out a bunch of different variables and explained why they were good/bad———— respect

[laughlinfamily]

So here are the ingredients:

1: *grandma*

[immy]

THE BEST CHOCOLATE CHIP COOKIES

Ingredients ~ American
- 1 cup bread flour
- 3/4 cup all purpose flour
- 2 tsp kosher salt
- 1 tsp baking soda
- 1 cup butter (browned)
1 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 1/2 cup semi-sweet chocolate chips
- 5 oz dark chocolate chunks
oven: 350°F 12-14 mins

Ingredients ~ English
- 135g bread flour
- 100g plain flour
- 2 tsp kosher salt
- 1 tsp bicarbonate of soda ((also known as baking soda) NOT the same as baking power)
- 225g butter (browned)
- 215g dark brown sugar
- 100g white / caster sugar
- 2 tsp vanilla
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 100g dark chocolate chips (≈60% dark)
- 150g dark chocolate chunks (roughly cut up dark chocolate bar)
oven: 180°C 12-14 mins


Notes:

I recommend only using half the amount of salt it says to use in the recipe!

Butter must be at room temperature when you add it!

The sugar and butter mixture must be creamed until light and fluffy!

Equivalents…

Baking soda and bicarbonate of soda are the same.
However baking soda is different to baking powder.

In England we use bicarbonate of soda in this recipe.
In America we use baking soda in this recipe.

American all purpose flour ≈ English plain flour

White sugar ≈ granulated sugar. However caster sugar should be used in this recipe as it specifies how the butter and sugar need to cream together until light and fluffy and caster is best for this result. Caster sugar is finer ground than granulated sugar but can be substituted for granulated. However granulated should not be used as a substitute for caster sugar as when the recipe calls for caster it means fine and granulated is not fine enough.

Semisweet chocolate ~ 60% cacao content
Bittersweet chocolate ~ 70% cacao content
Unsweetened chocolate ~ 85%-100% cacao content

The higher the cacao content the more bitter and less sweet tasting the chocolate is. You would ideally use less sweet chocolate for cooking purposes.

Semisweet and bittersweet are fairly interchangeable.

In order of sweetness, unsweetened being the most bitter;

White Chocolate
Milk Chocolate
Dark Chocolate { Semisweet, Bittersweet }
Unsweetened Chocolate



omg that was a lot of writing. thank you so much! idk if anyone will bother to read this 😭❤️🍪

[theclimbingroseaffirmations]

She's not lying about the brown butter, it is really good in recipes.

[personthatoverevaluatesthi]

Excuse me but I measure my chocolate chips with my heart

[lukchanmelzer]

The actual recipe starts at 2:46, if you wanna skip

[proQuran]

I’ve made this recipe many times throughout the pandemic but was always too lazy to brown the butter & would just used softened butter. Today, I remade it by browning the butter & am now kicking myself for omitting this step for soo long 🥲. It elevates the cookie to an out-of-this world extraordinary type cookie. This recipe is an award-winner 🍪

[DB-tolq]

This is EXACTLY how I make my cookies!!! It took me FOREVER to find a good consistent recipe. You guys got it!!!!

[sophiabeamon]

Is it just me or is her voice is literally so satisfying to listen to!

[HispanicAtheDisco]

To the people saying it's too sweet: Stop using milk chocolate. This recipe calls for semi-sweet and dark. If you want to use milk chocolate, you'll have to cut back on the sugar.
To the people saying it's too salty: Stop using salted butter.

This recipe is as close to perfect as a recipe can get.

[clairefarrell]

These are by far the best cookies ever made. Thanks for the recipe!

[cbui]

if anyone wants to know, i made these and they were amazing :) but i did change a couple things and if you want to make these you should know a couple things before if you don’t want to restart over and over again. firstly, when i browned the butter i stopped before there were those dark spots at the bottom. if you don’t do this, the flavor will be overpowering and not the most pleasant. i tried making them with the butter that had the dark spots and let’s just say it didn’t taste great. also, don’t add too much salt! at first i put the 2 teaspoons they said to put, but all you could taste was salt. just put 1 teaspoon and you’ll be fine. then, when you come to the point of adding the browned butter, make sure it is room temperature!! when i first tried it, i put the butter in when it was still warm and the dough was just liquidy, nothing like a cookie dough. the next time around, i popped it in the fridge for a while to let it cool. if you do all this, it tastes amazing :)

EDIT: if you’re still facing problems with the dough being too liquidy, i found that adding the eggs last (after incorporating the flour) somehow made it a thicker dough. I’m not entirely sure why, but it definitely helped for me :)

[mon-l]

It's been a year but still I'll write the recipe
So here we go :
1 cup of bread flour
3/4 cup of all purpose flour
2 TSP of salt
1 TSP of baking soda
1 cup of melted brown butter
1 cup of dark brown sugar
1/2 of white sugar
2 TSP vanilla
1 TSP of espresso powder
1 egg and 1 egg yolk
Chocolate chips + chocolate chunks

Thx for the likes ~

[headlightshne]

3:16 I found this recipe about a year ago and now it’s the only cookie recipe I ever use. Props to you guys for making it easy and delicious.

[VànhKhuyênLê]

It looks like so delicious. Thank you for your recipe!

[ScarlettOcean]

So I've made this recipe many times, and I do have one massive tip. After browning the butter to a liquid, put the butter back into the fridge to firm into a solid, then remove it from the fridge to soften to room temperature. This will essentially give you the same consistency as 'softened butter' in a recipe, but keep the delicious browned flavor. 

I've made these many times and I seriously think the only downfall is that an entire cup of liquid butter is just too thin and greasy to EVER firm your sugars up into the creamy batter. The cookies come out too flat and not looking or texturizing like proper cookies. When you harden, then soften the browned butter, they do!

[Solrex_the_Sun_King]

Saw the title, and double checked to make sure this wasn’t How To Basic.

[terrytharp]

I have made these cookies MANY times and they always come out FANTABLOUS!

[bellebanana]

My cookies (which are obviously the best) are a secret recipe from my french grandma, Neestlé tóllhôusé.

[GabFitz]

I would love to see more videos like this. I love being able to learn the science and the “why” behind what makes different ingredients act the way they do and the different outcomes. This, for me at least, is the kind of thing that helps me become a better cook because if I know why ingredients act the way they do, I will be able to create more dishes on my own and not always have to rely on a recipe.
I would love if you guys would do this same type of video with cooking rice. You could have the different methods for cooking, the different types, different ways to season or add flavor.