If there’s one single step to adopt from the final one, it’s browning butter. Instantly gives any baked good nutty caramel ness without any extra steps. Takes like ten extra minutes but so worth
Best chocolate chip cookies: King Arthur all purpose flour Salt 1/2 cup white sugar 1 cup light brown sugar 1 stick softened butter 1/2 stick lard 2 room temp eggs 1 tsp vanilla Baking soda Chocolate chips Crushed walnuts. Bake at 325° for 8 minutes and let cool. They’ll stay perfect and chewy for a week.
@@KingYahtzee I couldn't personally find sticks of lard, only tubs and stuff, if we are going based on standard measurements it should be about 7 tablespoons of lard, assuming by stick of lard he meant a stick like a stick of butter.
@@TheArbiterOfTruth I couldn't find sticks of lard online (walmart / amazon) I will just use 7 tablespoons of lard, this sounds great, thanks for the recipe!
Cool, thanks! What is it about this that makes them stay soft and chewy? Ive always loved how soft and chewy warm fresh baked cookies are, but constantly disappointed that they soon become harder and crunchier when they cool, so if this fixes that it will be awesome!
I ALWAYS brown my butter! ❤ And to add to this, if your recipe calls for softened and NOT melted butter, just stick the browned butter in the fridge for 10-15 minutes ! ❤ Take it out and stir for some softened butter :)
Your short really made me want to get another giant chocolate chip coolie for breakfast. 🤤 Also, I didn't knew that caramel was also an escencial ingredient for chocolate chip cookies.
I highly recommend portioning out the dough into balls while you let it rest in the fridge for 24+ hours. The first time I did this I broke my scoop trying to portion out the balls after resting everything in my mixing bowl.
Just google "toffee, chocolate cookies ", then open "Handle the heat-Browned Butter Toffee Chocolate chip cookies" , just swap out the semi sweet chocolate to dark chocolate, then you have the recipe.
I think I would eat the 2nd one the most but incorporate browning the butter. I don't like my cookies too sweet but just mainly savory. Thus the 2nd one is more my preferance. I would make the 3rd one if I wanted to make a spin on oatmeal cream cookies for christmas or just holiday events.
Could use Theater popcorn butter to brown than normal for even more velvety and nutty flavor as a bonus and idea from a genius woman on a different platform of all time!
I brown the butter, make the ratio more brown sugar than white, then chill a bit before baking. Perfect. My mom always added a tiny bit of Vietnamese cinnamon and a bit of nutmeg for her Christmas cookies so I do that as well.
My understanding is that you do NOT want to add hot butter to the sugar combo. You need to wait until the butter cools down to room temp. If you add the eggs while the butter is still hot, it will start to cook the eggs.
people think that for a cookie to be good, its got to look like a cartoon one. but this cookie, witch is not to good looking, is the REAL delicious One! good job, joe!
Loved this! I BINGE cooking shorts & vids, but cook simple/quick, so the last one, wth intricate, difficult steps, I'm Like: no, No, NO! Great video, btw.
@@Iamscottham technically there is, my parents own a bakery, so i've known how to bake since i was 12, so i kind of know the amounts purely based on my years of experience!
Nfc what this has to do with cookies but DoodleBob and the weird bottom of a ravine with the hand balloons and raspberry-blowing residents are my top two creepiest SpongeBob episodes.
for the last type of cookie you could add a little bit of espresso coffee before the resting in the fridge, which gives a better, deeper chocolatey taste
My teeth cried No burned crystallized sugar in my cookie please😂 just burn butter add to it for smoky deep flavor and toasted nuts and dried fruits and a shot of expresso and coco powder and liquor Yummmm
actually, you should add the sugar after the brown butter has had time to cool because adding ingredients while the butter is still hot results in a greasier dough
I've made that last one before, brown butter, toffee (which yeah it's pretty hard to do) and it comes out GREAT, amazing flavor, but it was very intense, I could only really had like one or two at a time (which is fine by me)
they all look so good, but the extra caramel or toffee as much as it's a good technique, just seems unnecessary. I feel like it's going to be too sweet. Will update if ever I decide to make the 2nd or last one!
These look fucking banging, now I really want fresh home made cookies. Also I noticed the Yankee English spelling slipping into these videos subtitles more. It's flavour* lad! 😅 (fellow Brit!) Spelling jokes aside, this video series is one of my new favourites. Always enjoy a new upload 👌
Here is the recipe I use for cookies: 2 cups bread flour 2 cups light brown sugar 2 tbsp maple syrup 2 tbsp milk 2 egg yolks 2 sticks of salted or unsalted butter melted 2 tsp vanilla extract or vanilla bean paste 1 tsp baking soda 1 tsp salt (1/2 tsp if you used salted butter) as many chocolate chips as you want, use morsels if you want bits of chocolate, use baking chocolate if you want melted pockets of chocolate 15 minutes at 350° makes 4 trays of 12 cookies each, 48 cookies total I am huge fan of Tate's and the old dark crispy Chips Ahoy cookies, so my recipe is mostly tailored to that flavor. I really don't like underbaked/Crumbl-style cookies. The maple syrup will caramelize fast in the oven and give a dark rich sweetness and a nice crispy crust on the bottom. The milk will add steam to help the bottom crust up more and give it a crumbly honeycomb-like texture on the inside. The bread flour keeps it nice and chewy on the inside but still crispy on the outside.
You can also add walnuts and half was through pull out and add flaky sea salt on top. You also can making a double chocolate dough and then swirling it with the plain butter dough to get a interesting flavor profile. And if you rest the dough 3 days in the fridge that works too. Also for a ridiculous level of easy upgrade to drop cookies add a little apple sauce (replacing some of the eggs) and cinnamon. These look beautiful by the way! I'm not trying to say my way is better, they just produce a different effect!
The last one looks beautiful!
i'm pretty sure its just a recipe from "Tasty!"
The last one will end you outright
Where’s the recipe?
like you
@@terrarian5166airball
If there’s one single step to adopt from the final one, it’s browning butter. Instantly gives any baked good nutty caramel ness without any extra steps. Takes like ten extra minutes but so worth
Without any extra steps? Besides browning the butter, you mean?
Can i use brown butter for nobake cheesecake?
@@jenkathefridge3933 why not try it and report back?
I don't know about the "nutty caramelness" part but yeah, it makes it taste better.
@@alexanderreynolds6018 Im gonna try it on Saturday
Beautiful cookies mate
Wassup martin
Hi Odegaard
Not as beautiful as the avergae Chelsea FC game
@@hahahaahhaahahaha perfectly tied on points and gd... Will be interesting to see how the rest of the season unfolds
@@k.mjabirhasan8067 115
A chocolate chip cookie with toffee is incredible. You will never see chip chocolate cookies 🍪 the same. Very gourmet.
I swear browning butter makes anything taste better. It's so unbelievably good.
Yuuuuum 😋🤌🏽I love your cooking and baking videos
Thank you 😊
Also for eggs: more yolks and less whites leads to a richer taste and different texture especially on the interior! I like using 2:1 yolks to whites
i LOVE toffee you dont understand omggg
great idea to add that to the cookie man!
Pls teach how to make simple toffee 🙏
@@muhammadsaffikhawaja4234 idk im sry 😭
Best chocolate chip cookies:
King Arthur all purpose flour
Salt
1/2 cup white sugar
1 cup light brown sugar
1 stick softened butter
1/2 stick lard
2 room temp eggs
1 tsp vanilla
Baking soda
Chocolate chips
Crushed walnuts.
Bake at 325° for 8 minutes and let cool. They’ll stay perfect and chewy for a week.
Where do you live that you can buy sticks of lard?
Sounds delicious btw!
@ the United States.
@@KingYahtzee I couldn't personally find sticks of lard, only tubs and stuff, if we are going based on standard measurements it should be about 7 tablespoons of lard, assuming by stick of lard he meant a stick like a stick of butter.
@@TheArbiterOfTruth I couldn't find sticks of lard online (walmart / amazon) I will just use 7 tablespoons of lard, this sounds great, thanks for the recipe!
Cool, thanks! What is it about this that makes them stay soft and chewy? Ive always loved how soft and chewy warm fresh baked cookies are, but constantly disappointed that they soon become harder and crunchier when they cool, so if this fixes that it will be awesome!
That last one is Alvin Zhou’s recipe. He’s amazing! :)
I ALWAYS brown my butter! ❤ And to add to this, if your recipe calls for softened and NOT melted butter, just stick the browned butter in the fridge for 10-15 minutes ! ❤ Take it out and stir for some softened butter :)
Also guys, Bicarbonate of Soda is also known as Sodium Bicarbonate (Baking Soda)
bro its baking soda
Browning the butter for chocolate chip cookies and adding a couple a small amount of cornstarch makes them thick yet soft and crispy 😋
As a baker with years of experience, honestly, the intermediate cookies were the most esthetically pleasing to me. ❤
The best cookies are just cookies made with some love and effort 💙
Basic?! Those look like the best damn cookies I ever did eat 😂
Your short really made me want to get another giant chocolate chip coolie for breakfast. 🤤 Also, I didn't knew that caramel was also an escencial ingredient for chocolate chip cookies.
That level 3 batter is my go-to! Except I don't leave it in the fridge, I'd just slowly eat it if I tried 😂
Can you make a video for the measurements?
Your cooking is sublime. Your channel will blow up. Best wishes. Definitely inspiring me to learn cooking to achieve this
I highly recommend portioning out the dough into balls while you let it rest in the fridge for 24+ hours. The first time I did this I broke my scoop trying to portion out the balls after resting everything in my mixing bowl.
all of the cookies look so good! 😋
I swear every “pro” cookie is inspired by Tasty’s cookie video, they all add toffee.
A lot of people add toffee in cookies that person didn't invent the idea
Them cookies look BOMB 😋🤤
I absolutely need the recipe for that last one
Just google "toffee, chocolate cookies ", then open "Handle the heat-Browned Butter Toffee Chocolate chip cookies" , just swap out the semi sweet chocolate to dark chocolate, then you have the recipe.
I think I would eat the 2nd one the most but incorporate browning the butter. I don't like my cookies too sweet but just mainly savory. Thus the 2nd one is more my preferance. I would make the 3rd one if I wanted to make a spin on oatmeal cream cookies for christmas or just holiday events.
"Pro cookies" look mouthwatering! Recipe please?
The first one seems fine. The other 2 don't honestly look that good.
Agreed!! Less is more 😊
Flipping the cookies half way thru the cooking process helps it evenly cook, and prevents the bottoms from burning
Letting them chill in the fridge is the best step! My mom does this to her cookies and they always come out soft and fluffy almost like cake cookies
Could use Theater popcorn butter to brown than normal for even more velvety and nutty flavor as a bonus and idea from a genius woman on a different platform of all time!
I brown the butter, make the ratio more brown sugar than white, then chill a bit before baking. Perfect. My mom always added a tiny bit of Vietnamese cinnamon and a bit of nutmeg for her Christmas cookies so I do that as well.
Beautiful Cookies Mate🍪❤
My understanding is that you do NOT want to add hot butter to the sugar combo. You need to wait until the butter cools down to room temp. If you add the eggs while the butter is still hot, it will start to cook the eggs.
people think that for a cookie to be good, its got to look like a cartoon one. but this cookie, witch is not to good looking, is the REAL delicious One! good job, joe!
Loved this! I BINGE cooking shorts & vids, but cook simple/quick, so the last one, wth intricate, difficult steps, I'm Like: no, No, NO! Great video, btw.
I'm craving cookies now, thanks a lot
I cant get passed him saying" Bicarbonate of Soda"
That’s what we call it in the UK!
3rd one is one that my mom has been making for me and my siblings since before I could remember
thanks for the recipe
But there is no recipe.
@@Iamscottham technically there is, my parents own a bakery, so i've known how to bake since i was 12, so i kind of know the amounts purely based on my years of experience!
@lemonchildx so technically there is no recipe. Your experience provides the recipe.
@@Iamscottham I'm sorry bro 😭
@lemonchildx😂 you too…
The scariest SpongeBob episode was the one with the paper version of him that tried to use a pencil to erase him lmaooo😭
Nfc what this has to do with cookies but DoodleBob and the weird bottom of a ravine with the hand balloons and raspberry-blowing residents are my top two creepiest SpongeBob episodes.
Rock bottom? @@katie7748
oooh browned butter toffee and chocolate chunk cookies are the BEST. I make them with my brother from time to time :)
for the last type of cookie you could add a little bit of espresso coffee before the resting in the fridge, which gives a better, deeper chocolatey taste
My teeth cried
No burned crystallized sugar in my cookie please😂 just burn butter add to it for smoky deep flavor and toasted nuts and dried fruits and a shot of expresso and coco powder and liquor
Yummmm
Man, I'll never understand the hype for dark chocolate, but the cookies look amazing.
Salivating for a tasting session of all three!
hey guys pls give me a notification so that i dont forget this recipe 🙌🙌
i like to add a tiny bit of coffee to my dough and it really brings out the flavors of the chocolate
Make all 3... this way you have cookies to eat while you're waiting for number 3...
it's a win, win, win situation...😋😁
looks amazing. can you share recipe please
"the basic rule of cooking is the more effory you put in, the better the taste." - senshi, dungeon meshi
Easiest is peanut butter cookies...1 cup of peanut butter (smooth or lumpy), 1 cup plain flour and 1 egg....mix together, 15-18mins in 180ºc fan oven
Also if add a little bit of coffee and let it sit over night it deepens the flavor
Use cacao nibs instead of chocolate it'll add a rich chocolate flavour while being crunchy and balancing the sweetness without being too bitter
the cookie monster would be proud with all of these cookies :D
The last one, yes please ❤
honestly even the pro looks doable, might give it a try
actually, you should add the sugar after the brown butter has had time to cool because adding ingredients while the butter is still hot results in a greasier dough
Sublime cookies. Looks like I’m gunna break my boxing diet after watching this.. gunna put the mitts and apron on lmao fr.
I am sorry, but not adding any salt is a crime.
Why adding salt?
@@battlefrontplayer2374 Salted caramel and chocolate is nice
@@battlefrontplayer2374
Salt is needed for flavor, especially when using butter and vanilla.
Whoah. Love the channel, great idea
I've made that last one before, brown butter, toffee (which yeah it's pretty hard to do) and it comes out GREAT, amazing flavor, but it was very intense, I could only really had like one or two at a time (which is fine by me)
That toffee is beautiful
Add some seasalt on top after the oven and ur golden buddy to those last ones ✨️
My favorite recipe has to be the claire saffitz recipe for choc chip cookies. Browned butter and 2 types of chocolate.
I usually go with brown butter, but I've never added the sugars while it's hot. I might try it next time.
that first crack on the caramel was absolutely perfect.
they all look so good, but the extra caramel or toffee as much as it's a good technique, just seems unnecessary. I feel like it's going to be too sweet. Will update if ever I decide to make the 2nd or last one!
Wanna know what’s even better than the pro? Grandmas cookies
PLEASE UPLOAD ALL THE REACTIONS AND VLOGS THAT YOU RECORDED IM BEGGING
Who’s with me the first cookie is the best
ME!!!!!! ALL THE WAY!!! No need to overcomplicate such a simple cookie.
No, just give me the first ones.
THANK YOU!!!!! Less is more!!
my dad browns his butter and he makes the best cookies I've ever had!!
nah no need, i can solve world hunger with one click of the cookie -Orteil
I did the last one without toffee or caramel but genuinely it was great
Biggest secret to cookie dough is letting rest in the fridge for a couple of days. The flavors become much deeper and rich. Worth the wait
I usually do the last one, but as just chocolate chip cookies. I don't like toffee or caramel haha
Chopped walnuts in the first one, and that's my go-to every time.
Do you have a blog or website with these cookie recipes? I'd LOVE ❤ to try them all!
Santi should have a vlogmas for every month🔥🔥🔥🤔🤔🤔
Beautiful😮
can we get a proper recipe for the last one? including how much you need of what item
Looks awesome
Just a tip for the intermediate cookie, keep half of the butter normal and where does the bacon grease chocolate chip cookie fall in category-wise?
You can also use toasted milk powder!
Doesn’t get any better than brown butter and toffee might have to try that one
I think the toffee/caramel defeats the purpose of a chocolate chip cookie 😂
These look fucking banging, now I really want fresh home made cookies.
Also I noticed the Yankee English spelling slipping into these videos subtitles more. It's flavour* lad! 😅 (fellow Brit!)
Spelling jokes aside, this video series is one of my new favourites. Always enjoy a new upload 👌
A combination of l2 and l3 would be a good balance between taste, ease and time
if you exclude the toffee portion of the recipe, the last one becomes the easiest and best of the bunch!
Here is the recipe I use for cookies:
2 cups bread flour
2 cups light brown sugar
2 tbsp maple syrup
2 tbsp milk
2 egg yolks
2 sticks of salted or unsalted butter melted
2 tsp vanilla extract or vanilla bean paste
1 tsp baking soda
1 tsp salt (1/2 tsp if you used salted butter)
as many chocolate chips as you want, use morsels if you want bits of chocolate, use baking chocolate if you want melted pockets of chocolate
15 minutes at 350°
makes 4 trays of 12 cookies each, 48 cookies total
I am huge fan of Tate's and the old dark crispy Chips Ahoy cookies, so my recipe is mostly tailored to that flavor. I really don't like underbaked/Crumbl-style cookies.
The maple syrup will caramelize fast in the oven and give a dark rich sweetness and a nice crispy crust on the bottom. The milk will add steam to help the bottom crust up more and give it a crumbly honeycomb-like texture on the inside. The bread flour keeps it nice and chewy on the inside but still crispy on the outside.
Yo this sounds and looks fucking gas can't wait to try this out!!! Thank you!!
Glad to see you back! ❤
When he breaks the caramel it reminds me of "Breaking Bad" lol
Love theseeeee
Can you bake *crunchier* cookies?
I somehow do the advanced steps but still end up with the beginner cookie
need that last recipe in detail please 🤣
I thought I could at least make intermediate, but beginner it is 😂
breaking the caramel/candy thing into crystal reminds me of what they did in breaking bad
Also add flaky salt. It always makes a good chocolate chip cookie
You can also add walnuts and half was through pull out and add flaky sea salt on top. You also can making a double chocolate dough and then swirling it with the plain butter dough to get a interesting flavor profile. And if you rest the dough 3 days in the fridge that works too. Also for a ridiculous level of easy upgrade to drop cookies add a little apple sauce (replacing some of the eggs) and cinnamon. These look beautiful by the way! I'm not trying to say my way is better, they just produce a different effect!
Reading that almost gave me a seizure
@Leanne_w how? I think I counted one typo