Beside Chris maybe René Redzepi, Heston Blumenthal and Jordi Roca i Fontané might use phrases like that. But him and them they are in the same sphere of drive for perfection and cooking geekiness, so talking like that makes sense.
better to use chopped up chocolate bar it melts so u get goeey pockets of melted chocolate than just bits of softened chocolate if u used chocolate chips
@@baileybabb2124 Yeah, I stumbled on this channel because of Gourmet Makes, quickly went on to follow It's Alive. Those are still the only shows I watch regularly, unless something else catches my eye.
Bailey Babb Brad is like one of my obnoxious stoner buddies that’ll cook up a feast at 3 am Andy is that guy that’ll complain about said feast but wind up eating more than anyone. Claire would just sit in the corner and not say a word Molly would definitely drop and break the bong ( Glass everywhere) Carla would be in the living room carrying on a conversation with the cat Gabby is roaming around the house in her bra singing Madonna songs Chris is the guy who would call the cops on all of us.
I really like how Chris explains a recipe, it helps to understand the process. At this point the sugars will dissolve. There's little danger of over working the dough by hand. We are cooking at this temp because...
Tips if your cookies are runny/spreading too much: • use the gram measurements for more accurate amounts • let the brown butter cool before mixing in the flour • let the dough rest for 5-10 minutes to hydrate before baking • make sure you're using dark brown sugar - light brown may not have enough acidity to activate the baking soda • try refrigerating the dough for 30 min before baking • if you're making multiple batches, let the cookie sheet cool between batches (a hot cookie sheet will make the dough start to spread faster than a cool one) • if the cookies don't puff at all in the oven, try adding 1/8 tsp apple cider vinegar or lemon juice, or 1/4 tsp of cream of tartar to activate the baking soda. You could also try replacing the baking soda with baking powder (though the amounts may not be the same)
What happens if it's too doughey? 😭 mine didnt melt/flatten out in the oven and ended up looking and tasting like a mini cake fml. I followed the direction too....
I've been waiting for this video so long. The amount of times you could see him standing in the background baking his cookies in previous episodes. Love it.
Chris, you nerd. You adorable, incredible, infectious nerd. You help people fall in love with baking by showing us how and why _you_ love baking. And you are so lucky to have a gracious, positive colleague like Carla :) She so gently told you what exactly about this video and your hard work is truly magical - that the point of all this work is the simple joy of good food. Thank you, BA.
I have a feeling Chris feels that way about most his stuff - he seems like the type that judges his own stuff harder than he does other's. Which is a way of saying yes, we need this.
@@veronikamalovcova A push present is a present a partner gives to the birthing mother to mark the occasion of her giving birth to their child. In practice the present may be given before or after the birth, or even in the delivery room. The giving of push presents has supposedly grown in the United States in recent years.
Honestly, I'm really impressed with your microphones. You can hear Chris' calm, smooth voice with no problems even over BRAD BEING AS LOUD AS HUMANLY POSSIBLE in the background. Also impressed by Chris' ability to focus. xD
@@jessifero The first time watching I didn't even notice, I was too focused on Chris's delivery. Now that you pointed it out, it's all I can hear. *sigh* Brad, please close the drawer.
i love chris. he’s so informative yet sarcastically funny in the best possible way. that’s why i enjoy watching these videos so much. i like learning about cooking and why foods behave certain ways. and the chefs at BA are just so likeable.
I love how much Chris cares and tries and takes food seriously while never losing his simple appreciation for it either. This is how you dedicate yourself to something. They say you should find something you love and let it kill you... I feel like I'm seeing that slowly happen every time Chris has a video. Thank you Chris and BA.
Nycole Gallian I’ve only really watched the last 6 months or so, have really appreciated the editing quality and went back and watched some old videos and boy have they come a long way
BA has made me fall in love with, not only their staff (because they seem so wonderful), but also cooking and baking. They make it so fun and explain to you the recipes so thoroughly. And you can just tell their passion for it. Truly a great company and channel. Edit: TRULY GREAT TALENTS WHO SPUR CHANGE AND PROGRESS.
Bethany equestrian well, I’m still in love with much of their staff. They all stepped up to support POC BA staff and are working on creating real, tangible change in their workplace and for their consumers. But yeah, I did see what happened. And while Condé Nast took their sweet time to get ACTUAL change to happen, the talent, particularly Sohla, have used their voice to spearhead change and take initiative and I’m so happy that I know these people exist in the world.
@@sn5255 maybe skip the granulated sugar and just do the dark brown. You could also try using less of that too. The dark chocolate should have balanced the taste so maybe it wasn't acidic enough? Lemme know what works next time :3
There was a time when the Claire fanboys were salty because he reminded her that gourmet series means no cutting corners. Im of course talking about the chocolate tempering thing
I love how you explain the scientific aspects behind making the cookies! I'm learning so much about food everytime I watch your videos. Thank you Chris!!
Thank you chris morocco!! This is exactly the same cookies my mum used to make growing up. I never got the recipe from her before she passed and I've tried and tried to replicate them to no avail. This brought back my mum for me. Thank you
I just tried this recipe today, and objectively speaking, these are the best cookies that I have ever made. They are absolutely delicious. Few pointers for those who are getting overspreading problem: Definitely consider letting the mixture set for 10 minutes before baking If it is still too runny, refrigerate for a short while.
I made this yesterday and it turned out really flat and soggy on the bottom. I then froze the same batter for 24 hours and baked it on 180C for 12 minutes and it’s perfect!! Not flat, not soggy, crispy on the outside and chewy om the inside. The dough might be too sweet on its own, but when I bite into the chocochipped (?) part, it’s well-balanced!! I love this a lot
Jasmine Peterson i baked them straight away 😊 Also, if you don’t want to have a soggy cookie, you should use a smaller ice cream scoop (mine is 3 cm in diameter) instead of the big ones. I’ve tried making it with bigger scoop (4.5 cm in diameter) and it turned out too soft.
One tip I would give to anyone watching now is to maybe leave the brown butter cool a little longer than a minute, the cold butter added goes a long way but I would still give it maybe 5 minutes before adding your eggs. Mine unfortunately got scrambled
Yeah, I don't know why some people can't figure this out for themselves. Why would you be upset about only 16 perfect cookies. The only thing that I'd be upset about is that I'd eat all 16 of those 16 perfect cookies, so building at least a double batch would be an obvious given for me. Then I could have cookies for breakfast too. I'm an adult, I can do that. :-)
ok since people seem upset that it only makes 16, i did the math for y’all for 2 dozen cookies (don’t try 12 per sheet though that will be a disaster) - 2 1/4 cups flour - 1 7/8 tsp sat - 1 1/8 tsp baking soda - 1 1/8 cup (2 1/4 sticks) of butter- 1 1/2 stick for browning and 3/4 stick to add - 1 1/2 cup brown sugar - 3/8 cup white sugar - 1 1/2 eggs - 3 egg yolks - 3 tsp vanilla - 9 oz chopped chocolate/ chocolate chips enjoy!
i was actually just wondering if his style of instruction / descriptions might be enjoyable for the blind community! (even if some of them might not bake themselves)
I love how Chris explains the reasons behind every decision, it really clarifies the process and teaches you a bit about baking as well. Can't wait to try these cookies!
This is the episode when I realize I have no idea how old this man is..... He could be anywhere from a VERY mature and put together 28, to an aged-extremely-well 52. Edit: Wow thanks for all the likes everyone!! Had no idea how relatable this would be lol
Things I love about this recipe: 1) No noisy equipment 2) No overnight required but strongly advised 3) Little heartbreak margin cuz they're sooo good and sooo easy Also, sometimes you have to wait further for the melted butter to cool down more in room temp (20°-22°C or 68°-72°F) cuz according to some tips found on other recipes for cc cookies, hotter butter tends to yield oily/greasy cookies even when the butter and sugar mixture has cooled down by themselves but the fact is, the butter wasn't too hot to burn the sugars but it was too hot that it didn't meld well enough in the overall batter and that's the typical complaint that can be traced back to the temp of the butter when you mixed it with the sugars. Hope this helps and ps pls don't be offended! 😊
You know I'm sure it was some subtle difference between recipes like size of eggs (per weight) or quality of butter. These things make a difference just like the placement of the trays in the oven.
David Seymour just tested these, VS Tasty's Best Chocolate Chip Cookies and he said BA's were better. EDIT : And btw, it didn't look GREASY at all. They looked beautiful so I dunno how those people screwed up their cookies.
I JUST BAKED THESE AND THEY ARE AMAZING!!!! Everything that you would want in a chocolate chip cookie. It's decadent, chocolaty, and full of flavor without being too sweet!!! Absolutely perfect!!!! Thank you so much!!!!!! 🤎💛🤎💛🤎🤎💛🤎💛🤎💛
Just made these for my girlfriend and I. I love them!!! Next time I'll spend a little more time making sure the sugar is all dissolved in the egg. But I'm very impressed. Will make again. So rich and delicious. I let the dough rest for about 10 min before cooking and they didnt flatten at all. They look so pretty.
Just yesterday was looking for BA's chocolate chip cookie recipe. And was surprised when I didn't find the video. Then fortunately Chris *"temper your chocolate"* Morocco comes through big time. I love BA and I love Chris
Okay but in one Gilmore Girls episode, Rory goes to her mourning father with milk and cookies for comfort. And when she leaves his house, Lorelei arrives with tequila, calling it "adult milk and cookies". BA is Gilmore Girls CONFIRMED (think about it. Andy is Michelle, Brad is Luke, Carla is Lorelei, Molly is Rory)
@@masha7377 I hate when people correct spelling, so if you get mad at me I'll understand, but the guy who worked in the hotel was "Michel", not "Michelle". The gal spelling had me confused for a bit. I think Claire should be Lorelei to Brad's Luke, mainly because I've seen a lot more Brad and Claire arguing and bantering than Brad and Carla. I think Molly as Rory would take that role to a whole other level, since she seems incapable of being timid. Real-Rory warms up eventually, but Molly's bold right out of the gate as in, "You just gotta GO for it!" when faced with intimidating pizza dough. :)
@@DrQuizzler omg you're so right about the Michel thing. That's not a typo (which, yeah, is annoying to point out in the internet 😜), it's 100% me not paying enough attention. Shame on me!
@@DrQuizzler oh and for me Carla is Lorelei because Carla is the absolute MOTHERHEN of BA, and Lorelei is "the Mom" of the series. Also, she's got a much more relaxed approach to strict rules, Claire's too much of a perfectionist. Come to think of it, maybe Claire is Rory. I thought of Molly first because she's got something so young and carefree (in the best way!) about her, making her seem the youngest of the team (no idea if she actually is).
Chris has this charisma like an early 2000s anime villain. Something about him is such a cheesy and loving yet elitist "I know more than you." energy. Hard to explain but I love it.
He's more like the snooty older rival everyone admires but makes the hotblooded protag start fuming just mentioning him. Then half-way through the series he comes in clutch to save the day and you think "Wow, this guy really does have it all together." and turns out he's actually super chill with soft spot for puppies or something.
Obviously metric is preferred, but I would already be happy about mass-based measurements. Grams.. ounces, stones, pebbles, moons... Now that we have cheap and accurate scales available, there's really no reason to stick with volumes as a measurement.
There's people who doesn't use grams in daily basis? I thought grams for weight, mL for volume, and centimeter for length are most precise measurement.. or maybe i was wrong
@@luthfiazhari3879 it is! but the us works on a different measuring system: ounces and yards, alongside others. its why in the us you hear them getting to temperatures of 100, thats 100f not 100c
Basil Mahmud - my only issue is the screen graphics had 3/4 tsp = 4G AND 1 1/4 tsp = 4G :( I’ve always just did the conversions in recipes myself if I need them changed because of things like that.
Thank you! for using grams in the recipe! ETA: Wow, I just made them and the browned butter makes a big difference in flavour. I let my fully mixed dough sit in the fridge for several hours before baking -- worked like a charm. Thank you for all your time & effort in development, but especially for sharing it with us.
Chris has slowly but surely tempered his way to my heart.
I know right, at firts I didn't like him I thought he was kind of boring, now I just love him, I cant get over how smart and good he is
clever
Your heart is probably under tempered if it took a while. Tempered chocolate should set within minutes and they need to have a nice sheen and snap.
This is so... accurate.
@@ronbenitez641 I can't say I ever disliked him, but I know what you mean!
Only Chris would use the phrase "arresting the lateral spread" when making chocolate chip cookies. Never change Chris. Never change.
"Arresting the lateral spread" sounds like a shooting instructor's pointers.
Beside Chris maybe René Redzepi, Heston Blumenthal and Jordi Roca i Fontané might use phrases like that. But him and them they are in the same sphere of drive for perfection and cooking geekiness, so talking like that makes sense.
Never hear me Never!
y’all and Chris are nerds
Aperture Science makes cookies. (Also, more Chris videos please.)
Chris: Very methodical and logical process. Calm, cool, analytical, confident.
Claire: Chaos everywhere.
Ritchie88 What about Brad?
Courtney Golomb double chaos everywhere
Brad is methodical chaos
Perfect pair
@@pleio5pilos148 brad is just the mad genius type.
everyone: “chocolate chips”
Chris: “chocolate moments” “graphic chocolate pieces”
An intellectual
That made me click like. I love using dark chocolate bars in baking and didn't even know it was a thing.
This is a glorious comment.
"shards"
better to use chopped up chocolate bar it melts so u get goeey pockets of melted chocolate than just bits of softened chocolate if u used chocolate chips
My man Chris must get his fade topped up every morning he's always looking fresh
For real, he be looking clean with that fade 🤟
This comment is uncut hood right here.
It just doesnt fit his personality imo...
@@h.mutawa866 Blasphemy. People as precise and analytical as Chris typically keep their hair very neat. And he lives in NYC. Clean fades everywhere.
sundaynightdrunk exactly his cut is a perfectionist’s dream
I started off with Claire but now I love all of them
BLUNT SHARPNESS Clare is my total fav and Chris is quickly pulling up behind her.
She’s the gateway drug
@@baileybabb2124 Yeah, I stumbled on this channel because of Gourmet Makes, quickly went on to follow It's Alive. Those are still the only shows I watch regularly, unless something else catches my eye.
Agreed!
Bailey Babb Brad is like one of my obnoxious stoner buddies that’ll cook up a feast at 3 am
Andy is that guy that’ll complain about said feast but wind up eating more than anyone.
Claire would just sit in the corner and not say a word
Molly would definitely drop and break the bong ( Glass everywhere)
Carla would be in the living room carrying on a conversation with the cat
Gabby is roaming around the house in her bra singing Madonna songs
Chris is the guy who would call the cops on all of us.
"I know you see the flaws, but you just have to see the beauty." -Carla Lalli Music, my day to day inspiration
That's also knowing Chris.
30 batches, 10 trials, still isn't quite happy with them "BA tried their *ing best cookies".
I would love to work with that lady. She's so awesome.
"here goes nothing" says the professional chef as he puts a batch of perfectly balanced and shaped cookies in the oven
хорошо королева пошла !!
😂😂😂
I really like how Chris explains a recipe, it helps to understand the process.
At this point the sugars will dissolve.
There's little danger of over working the dough by hand.
We are cooking at this temp because...
Agreed! So do I.
Yes, it’s those little things that other chefs don’t mention that helps to better understand the cooking process and methodology behind the recipe
Yes! I love that.
and he also explains what each ingridient does to a recipe .. love it
Yes I love it too.
BA's tried really f**king hard. This needs to be a segment.
if not, then a T-shirt at least! lamo
Aka Gourmet Makes 😂
Agree 💯
Agreed. The amount of development, and commitment to perfection this lot has is criminally underrated.
I have been fiending for some more videos from Chris, thank you for fueling my addiction.
Wancakes me too 😳🧐
I made this for my bday and took them to work. I went from no one to cookie girl. That’s how good this recipe is.
i did the same thing but in my college dorm, well worth the maybe $25 dollars worth of ingredients
"Are these BA's Best?"
"They're BA's 'Tried Real Bleeping Hard'"
...And that's all we can ask for honestly
Now he knows how Claire feels
@@plnbj13 Wow, you're just all kinds of blind.
"Chris' least favorite task is chopping chocolate. He really went through it for you."
Thanks Chris! We really appreciate it.
yeah, he likes tempering the chocolate much more. :P
I love that dry wit "You want to mix this in the smallest bowl possible..."
Jacquelyn my favorite line of the video
Me too. It was so dramatic
Dry wit for dry ingredients
I admit, I was not actually sure he was kidding.
@@MrSaeedAta oh my god 😂
Tips if your cookies are runny/spreading too much:
• use the gram measurements for more accurate amounts
• let the brown butter cool before mixing in the flour
• let the dough rest for 5-10 minutes to hydrate before baking
• make sure you're using dark brown sugar - light brown may not have enough acidity to activate the baking soda
• try refrigerating the dough for 30 min before baking
• if you're making multiple batches, let the cookie sheet cool between batches (a hot cookie sheet will make the dough start to spread faster than a cool one)
• if the cookies don't puff at all in the oven, try adding 1/8 tsp apple cider vinegar or lemon juice, or 1/4 tsp of cream of tartar to activate the baking soda. You could also try replacing the baking soda with baking powder (though the amounts may not be the same)
What happens if it's too doughey? 😭 mine didnt melt/flatten out in the oven and ended up looking and tasting like a mini cake fml. I followed the direction too....
There is a chance you guys added too much flour/ baking soda
Can I use the last tip and use light brown sugar??
I think you need to be on TH-cam making those cookies! You sound like the professional we need!!
Bake cookies on parchment paper. Baking on silicone baking mats caused the cookies to spread thin for me, and they were also somewhat greasy.
I've been waiting for this video so long. The amount of times you could see him standing in the background baking his cookies in previous episodes. Love it.
Doughnuts next
yo now that you mentioned that, I'm guessing all those cookies he baked before were his test cookies
Yeah, and Carla said we don't see it. WE DO!
Of COURSE Chris Morocco went thru 30 rounds of development and 10 crosstests...that's what we love about him.
And somehow they still didn’t turn out well for over 50% of people
This is why I trust his recipes and taste.
Imagine going through that much ingredients.
okay but where is the 6 hour long video of chris making 300 batches of cookies
*dont stiff me BA i know you have it*
Katie Duncan we want the footage ... lost tapes of BA
Yes! *Waiting patiently for the edit*
ALL their recipes go through the SAME PROCESS.
LOL 😂 Everyone knows you are right!
I love how they included negative reviews and he actually tried to explain the recipe the best he could
Bon Appétit should capitalize on the hype of the test of taste (the Chris tries to recreate the beef Wellington) and post more Chris videos.
Roger Olly +10000
10 4, stand bye, over.
I love how scientific Chris is with his approach. "Arrest the lateral spread of the cookies"
BA does science!
@@petercort3566 well cooking is essentially chemistry so you're not wrong
Came here to say this, Chris is really scientific to his approach to cooking and I love it.
That opening is pure gold. I been waiting for this cookie video for so long! Love all the Chris videos I'm LIVING for this
Chris, you nerd. You adorable, incredible, infectious nerd. You help people fall in love with baking by showing us how and why _you_ love baking. And you are so lucky to have a gracious, positive colleague like Carla :) She so gently told you what exactly about this video and your hard work is truly magical - that the point of all this work is the simple joy of good food. Thank you, BA.
@caroline ugh screw you
New series called 'BA's Tried Real F*cking Hard' starring Chris.
LOL
And also "It's Dead" with Gabby and then I can really die!
I have a feeling Chris feels that way about most his stuff - he seems like the type that judges his own stuff harder than he does other's.
Which is a way of saying yes, we need this.
@@veronikamalovcova A push present is a present a partner gives to the birthing mother to mark the occasion of her giving birth to their child. In practice the present may be given before or after the birth, or even in the delivery room. The giving of push presents has supposedly grown in the United States in recent years.
Honestly yes, I love Chris and I love seeing the process of recipe development
When you realise Carla is not just your supportive mom but the whole of BA's supportive mom
THE MAN
THE MYTH
THE LEGEND
CHRIS MOROCCO
Studio C???!???
I read this in a Boxing commentator voice lol
"My mom says I need to smile more." Made me giggle. Hi Chris' mom! If you see this!
Honestly, I'm really impressed with your microphones. You can hear Chris' calm, smooth voice with no problems even over BRAD BEING AS LOUD AS HUMANLY POSSIBLE in the background.
Also impressed by Chris' ability to focus. xD
lol is there a time code or it was the whole video?! i didn't even notice until the last part with Andy hahaha
@@seeduboyou From about 4:04 to around 5:10. Haha.
@@jessifero The first time watching I didn't even notice, I was too focused on Chris's delivery. Now that you pointed it out, it's all I can hear. *sigh* Brad, please close the drawer.
Chris: So how dramatic do you want the intro?
BA producers: Yes
@heroinhero69 WHAT WHY
@@Patotin2000 pretty much overused
i love chris. he’s so informative yet sarcastically funny in the best possible way. that’s why i enjoy watching these videos so much. i like learning about cooking and why foods behave certain ways. and the chefs at BA are just so likeable.
I love how much Chris cares and tries and takes food seriously while never losing his simple appreciation for it either. This is how you dedicate yourself to something. They say you should find something you love and let it kill you... I feel like I'm seeing that slowly happen every time Chris has a video. Thank you Chris and BA.
i would watch 100 videos of Chris Responding to Negative Recipe Reviews
I also appreciate that he doesn’t get offended by the negative comments, but also the editing on these videos gets better and better as they go
Nycole Gallian I’ve only really watched the last 6 months or so, have really appreciated the editing quality and went back and watched some old videos and boy have they come a long way
Yes please. More of this. And, spotting what people may have been doing wrong and helping
Chris is honestly life goals. Style, personality, skills, etc. Be the Chris Morocco you know you can be.
knockoutroundabout anyone that carries around their own personal spoon is someone to emulate
"You need to do this in the smallest bowl possible."
Challenge accepted, Morocco.
I'm pretty sure there are plenty of people out there that took that statement seriously xD
1st comes Love
2nd comes Marriage
3rd comes a Baby Carriage
Possibowl
With the largest possible whisk....
@villusionary nah, Babish has a tiny whish to go with that tiny bowl lol
BA has made me fall in love with, not only their staff (because they seem so wonderful), but also cooking and baking. They make it so fun and explain to you the recipes so thoroughly. And you can just tell their passion for it. Truly a great company and channel.
Edit: TRULY GREAT TALENTS WHO SPUR CHANGE AND PROGRESS.
Yes I completely agree!! Like on buzzfeed I don’t always see all of that
Carissa Fong well well this didn’t age well ( If you don’t know search up BA scandal 2020)
Bethany equestrian well, I’m still in love with much of their staff. They all stepped up to support POC BA staff and are working on creating real, tangible change in their workplace and for their consumers. But yeah, I did see what happened. And while Condé Nast took their sweet time to get ACTUAL change to happen, the talent, particularly Sohla, have used their voice to spearhead change and take initiative and I’m so happy that I know these people exist in the world.
aww...thank you!
just a joke ;)
Watched half way. Stopped. Ran to grocery store. Bought everything to make these. Turned out so freaking good. Then finished video.
Emma Green how? Honestly how? I made them twice and I failed twice.. how do they taste like? Mine taste super sweet!
@@sn5255 maybe skip the granulated sugar and just do the dark brown. You could also try using less of that too. The dark chocolate should have balanced the taste so maybe it wasn't acidic enough? Lemme know what works next time :3
I made them yesterday they were delicious 😋
@@sn5255 Sahar that's too funny, because mine ended up too savory. I think we have opposite problems!
Sahar Nouaihed ..weird. mine ended up being incredibly salty
Chris is quickly becoming my favorite ba personality.
His episode of Making Perfect was by far my favorite. He’s unexpectedly hilarious
I agree! It just dawned on my in this video.
It's always comforting to see him in the background doing Chris things.
“Big fat chocolate moments”
I knew he was one of us
"if there's anything Guns + Roses has taught us..." My god, Chris keeps getting more and more interesting every segment he films!
Chris' deadpan delivery destroys me.
@@Spo8 same. :D
Chris needs to write a book. Honestly, his recipes are so good I'd pay good money for a Chris Morocco cookbook.
jamie b I agree
I freaking love Chris.
I mean, I love everyone in this channel, but yeah. Chris.
There was a time when the Claire fanboys were salty because he reminded her that gourmet series means no cutting corners. Im of course talking about the chocolate tempering thing
I've been making this recipe for years now and it's still hands down for me the best chocolate chip cookie I've ever made.
I love how you explain the scientific aspects behind making the cookies! I'm learning so much about food everytime I watch your videos. Thank you Chris!!
Flour hydration 101
"My mom said I need to smile more in my videos." She's right and we love your laughter. Mother really does know best
Thank you chris morocco!!
This is exactly the same cookies my mum used to make growing up.
I never got the recipe from her before she passed and I've tried and tried to replicate them to no avail.
This brought back my mum for me.
Thank you
Yay! This is really sweet and made me smile :)
I may or may not be crying
Derek Mitchell
That’s so sweet. I hope you’re staying healthy! Please stay smiley!
This is so sweet. :) ❤️ more love your way, stranger!
Derek Mitchell Have you tried it making? because Im planning to make it. How does it taste? how about the sweetness?
I just tried this recipe today, and objectively speaking, these are the best cookies that I have ever made. They are absolutely delicious.
Few pointers for those who are getting overspreading problem:
Definitely consider letting the mixture set for 10 minutes before baking
If it is still too runny, refrigerate for a short while.
"Make cookies. Be happy." - Chris Morocco curing my depression. BA's best indeed.
Chris is the peoples man. How could anyone dislike him
Dig Byck filth and lies. chris is awesome
@Dig Byck he's a genius that's why. I can see you cannot relate to that 🧠🚫
@Dig Byck dude this man can make beef wellington without knowing the ingredients, how can he not be a diva
Dig Byck I can see you project onto Chris..... sigh, divas these days
Nice guy, but the upspeak drives me nuts. I have to mute it -- almost as annoying as the ASMR fetish.
After his 'Recreating Gordon Ramsey's video, I have to say I appreciate Chris a whole lot more.
I made this yesterday and it turned out really flat and soggy on the bottom. I then froze the same batter for 24 hours and baked it on 180C for 12 minutes and it’s perfect!! Not flat, not soggy, crispy on the outside and chewy om the inside. The dough might be too sweet on its own, but when I bite into the chocochipped (?) part, it’s well-balanced!! I love this a lot
Hi, did you leave the dough in room tempt before baking or did you just straight baking them while still chilled?
Jasmine Peterson i baked them straight away 😊 Also, if you don’t want to have a soggy cookie, you should use a smaller ice cream scoop (mine is 3 cm in diameter) instead of the big ones. I’ve tried making it with bigger scoop (4.5 cm in diameter) and it turned out too soft.
"Make cookies; be happy." Words to live by.
Such a sweetie talking about his mum! Everyone loves Chris
"Brad Making As Much Noise As He Possibly Can In The Background | From the Test Kitchen | Bon Appétit"
emma whitbeck when was that?
@@b.9629 In this video hahahah he's just very noisy here :)
Somebody needs to do a compilation, like a montage
And leaving the drawer open.
when ur crush says she loves cookies so u save this for when quarantine is over and you can make these for her for when u see her again
julie botero that’s adorable, she’ll love it! x
@julie botero We're going to need an update on how this went pls ;)
That's so sweet!!
i love how carla is such a hypeman, she's so sweet and goes into such detail when complimenting people
Recipe in grams? I'm crying tears of happiness! BA IS JUST THE FREAKING BEST!
I loved the explanation on why every ingredient was used a certain way. It helped me understand a LOT about baking and recipes.
Same, Chris imparts so much knowledge when he speaks about food and it doesn't sound like a lecture
One tip I would give to anyone watching now is to maybe leave the brown butter cool a little longer than a minute, the cold butter added goes a long way but I would still give it maybe 5 minutes before adding your eggs. Mine unfortunately got scrambled
Best Chris video yet.
I feel like BA finally figured out how to put his best self forward on camera
Chris: lawful good
Gabby: neutral good
Claire: chaotic good
Carla: lawful neutral
Molly: true neutral
Brad: chaotic neutral
Andy: lawful evil
Vinny: neutral evil
Amiel: chaotic evil
my man d&d player
What?? Molly is definitely chaotic!
I Would def switch Molly and Brad. Other than that it's solid.
Omg
@@Lauren-zx3gx agreed
16 is perfect. Make 2 batches if you want more
Yeah, I don't know why some people can't figure this out for themselves. Why would you be upset about only 16 perfect cookies. The only thing that I'd be upset about is that I'd eat all 16 of those 16 perfect cookies, so building at least a double batch would be an obvious given for me. Then I could have cookies for breakfast too. I'm an adult, I can do that. :-)
ok since people seem upset that it only makes 16, i did the math for y’all for 2 dozen cookies
(don’t try 12 per sheet though that will be a disaster)
- 2 1/4 cups flour
- 1 7/8 tsp sat
- 1 1/8 tsp baking soda
- 1 1/8 cup (2 1/4 sticks) of butter- 1 1/2 stick for browning and 3/4 stick to add
- 1 1/2 cup brown sugar
- 3/8 cup white sugar
- 1 1/2 eggs
- 3 egg yolks
- 3 tsp vanilla
- 9 oz chopped chocolate/ chocolate chips
enjoy!
Thanks for doing the math in our place! XD
I love Chris' meticulous descriptions along the way, he always shares who, what, where, when & why
i was actually just wondering if his style of instruction / descriptions might be enjoyable for the blind community! (even if some of them might not bake themselves)
Realtalk: who else lost it when the super serious Chris lifted the plate of cookies and said, “fly” at 11:06
Now that I've read your comment, I've lost it..lmao
I love how Chris explains the reasons behind every decision, it really clarifies the process and teaches you a bit about baking as well. Can't wait to try these cookies!
My favorite thing about Chris's videos is that he explains the reasoning behind every step and ingredient
I love the grams conversion. Thank you so much for that!
“Are these BA’s best??”
Gabby Omgg I love her 💀😭👏🏽
**Gabi
Everybody out there is competing for cookie approval, but Chris just wants you to be living your best cookie life. I am both humbled and inspired.
"Make cookies, be happy"
- Chris Morocco 2019
This is the episode when I realize I have no idea how old this man is..... He could be anywhere from a VERY mature and put together 28, to an aged-extremely-well 52.
Edit: Wow thanks for all the likes everyone!! Had no idea how relatable this would be lol
Ditto, exactly what I was thinking. How old is this guy....
@@Obsidianone831 I'm going to guess 38?
He's in his late 20s
@@AP-wn1vy is he??
I could absolutely see him sitting next to me in a 400 level class
"Anyway, here goes nothing"
except for weeks of development and peer review lmao
I just made these...Chris, you are a legend. They turned out PERFECT.
Things I love about this recipe:
1) No noisy equipment
2) No overnight required but strongly advised
3) Little heartbreak margin cuz they're sooo good and sooo easy
Also, sometimes you have to wait further for the melted butter to cool down more in room temp (20°-22°C or 68°-72°F) cuz according to some tips found on other recipes for cc cookies, hotter butter tends to yield oily/greasy cookies even when the butter and sugar mixture has cooled down by themselves but the fact is, the butter wasn't too hot to burn the sugars but it was too hot that it didn't meld well enough in the overall batter and that's the typical complaint that can be traced back to the temp of the butter when you mixed it with the sugars. Hope this helps and ps pls don't be offended! 😊
Chris honestly I love the dedication to this, amazing everyone in the BA test kitchen is circular 🙈🥰🧁
"That's the world I'm living in" hahaha that subtle sass 😂😂
That part made me so giddy
Lol Chris did not make 30 batches of cookies for someone to call them GREASY 😂😂 I have more faith in this recipe than humanity as a whole
GrEaZy
You know I'm sure it was some subtle difference between recipes like size of eggs (per weight) or quality of butter. These things make a difference just like the placement of the trays in the oven.
I'm not that surprised with the melted butter and how much they spread that someone got greasy cookies from this recipe.
David Seymour just tested these, VS Tasty's Best Chocolate Chip Cookies and he said BA's were better.
EDIT : And btw, it didn't look GREASY at all. They looked beautiful so I dunno how those people screwed up their cookies.
Kei Otani Just watched it! Haha I’m not surprised he had that reaction, I can imagine how glorious these are 😂🍪
I JUST BAKED THESE AND THEY ARE AMAZING!!!! Everything that you would want in a chocolate chip cookie. It's decadent, chocolaty, and full of flavor without being too sweet!!! Absolutely perfect!!!! Thank you so much!!!!!! 🤎💛🤎💛🤎🤎💛🤎💛🤎💛
*Tosses cookie*
“That’s the world I’m living in.”
I love u Chris
Natalie I hate u
I want Chris to smell my life and tell me how I can improve it tbh
✨no✨
I love that chris explains stuff in such detail I always learn something new
Just made these for my girlfriend and I. I love them!!! Next time I'll spend a little more time making sure the sugar is all dissolved in the egg. But I'm very impressed. Will make again. So rich and delicious. I let the dough rest for about 10 min before cooking and they didnt flatten at all. They look so pretty.
Just yesterday was looking for BA's chocolate chip cookie recipe. And was surprised when I didn't find the video. Then fortunately Chris *"temper your chocolate"* Morocco comes through big time.
I love BA and I love Chris
12:37 'We recommend milk, not tequila as a pairing. Thank you'
Yhang Yhang Phew seriously could have been in some serious trouble
Okay but in one Gilmore Girls episode, Rory goes to her mourning father with milk and cookies for comfort. And when she leaves his house, Lorelei arrives with tequila, calling it "adult milk and cookies". BA is Gilmore Girls CONFIRMED (think about it. Andy is Michelle, Brad is Luke, Carla is Lorelei, Molly is Rory)
@@masha7377 I hate when people correct spelling, so if you get mad at me I'll understand, but the guy who worked in the hotel was "Michel", not "Michelle". The gal spelling had me confused for a bit. I think Claire should be Lorelei to Brad's Luke, mainly because I've seen a lot more Brad and Claire arguing and bantering than Brad and Carla. I think Molly as Rory would take that role to a whole other level, since she seems incapable of being timid. Real-Rory warms up eventually, but Molly's bold right out of the gate as in, "You just gotta GO for it!" when faced with intimidating pizza dough. :)
@@DrQuizzler omg you're so right about the Michel thing. That's not a typo (which, yeah, is annoying to point out in the internet 😜), it's 100% me not paying enough attention. Shame on me!
@@DrQuizzler oh and for me Carla is Lorelei because Carla is the absolute MOTHERHEN of BA, and Lorelei is "the Mom" of the series. Also, she's got a much more relaxed approach to strict rules, Claire's too much of a perfectionist. Come to think of it, maybe Claire is Rory. I thought of Molly first because she's got something so young and carefree (in the best way!) about her, making her seem the youngest of the team (no idea if she actually is).
Chris's methodical madness to cookie mastery is amazing, and we are all better for it. Thank you!
What I really like about what they produce is that they never claim their dishes to be the best around. So humble
Chris is literally the most precious human ever I LOOOVE HIM THANK YOU SIR
Chris has this charisma like an early 2000s anime villain. Something about him is such a cheesy and loving yet elitist "I know more than you." energy. Hard to explain but I love it.
He's more like the snooty older rival everyone admires but makes the hotblooded protag start fuming just mentioning him. Then half-way through the series he comes in clutch to save the day and you think "Wow, this guy really does have it all together." and turns out he's actually super chill with soft spot for puppies or something.
Came for a cookie recipe, stayed for the life lessons.
Thanks, Chris! You truly are a culinary master.
Wasnt expecting the Guns and Rose's references but I love them so so much.
Am I the only one who loved the sound of Chris chopping the chocolate?
HELLO ASMR GOLD!!
It's the snap of the tempered chocolate that makes all the difference
Grams for baking is key! Switched to grams over volume or oz. thanks for the change!
Obviously metric is preferred, but I would already be happy about mass-based measurements. Grams.. ounces, stones, pebbles, moons... Now that we have cheap and accurate scales available, there's really no reason to stick with volumes as a measurement.
There's people who doesn't use grams in daily basis? I thought grams for weight, mL for volume, and centimeter for length are most precise measurement.. or maybe i was wrong
@@luthfiazhari3879 it is! but the us works on a different measuring system: ounces and yards, alongside others. its why in the us you hear them getting to temperatures of 100, thats 100f not 100c
I too prefer grandmas for baking.
Basil Mahmud - my only issue is the screen graphics had 3/4 tsp = 4G AND 1 1/4 tsp = 4G :( I’ve always just did the conversions in recipes myself if I need them changed because of things like that.
I like how you also included some negative reviews, not everyone would do that :)
Thank you! for using grams in the recipe! ETA: Wow, I just made them and the browned butter makes a big difference in flavour. I let my fully mixed dough sit in the fridge for several hours before baking -- worked like a charm. Thank you for all your time & effort in development, but especially for sharing it with us.
Brad in the background opening every drawer and leaving open 😛
when I see Chris, I like the video before starting it
I think Chris has grown to be my favorite BA chef
He’s an inspiration.
THANK YOU! For posting this recipe with grams! I make a lot of American recipes, and they usually only provide stick or cup measurements!
Chris, I love your technical side, and how you work so hard. Great job!