Just made them and baked some of the dough and left the rest to chill for tomorrow and I can't really stop eating them! They are chewy on the inside and crunchy on the outside, delicious!! Thankk you ed
Hey, I found your channel because of the collab you did with Jemma. I enjoy your video style, and I love your kitchen! This seems like the recipe developed by Jacques Torres that I discovered 7 or 8 years ago, which is superb. I altered it only slightly to suit my own taste, and that's the way I've made them ever since. I shared them at work one day about six years ago, and a coworker who doesn't usually like chocolate at all actually asked for the recipe.
Those are soooo damn good.All my friends loved them and because I stored them in the freezer, they lasted for weeks and we always had fresh, delicious cookies.So good.Thank you.
Thank you for explaining what good quality chocolate means. I've always wanted to know! What about different types of vanilla? And how do you decided between extract, paste, and bean?
Very informative. Enjoyed the quick lesson. Thank you! And recipe looks amazing! (also, if you could convert measurements or suggest an accurate measurement converter, that would be great!)
The best conversions that I know are www.traditionaloven.com/conversions_of_measures/butter_converter.html for butter and www.joyofbaking.com for a whole host of ingredient conversions. But I'd really encourage you to try scales. It's so much more accurate, no more difficult whatsoever and super cheap to buy
Hello Edd the boy who bakes. I know you come to France very often and as I am a french girl from France, I was wondering if you knew what kind of flour and especially what kind of sugars (we don't have light or dark brown sugar here) I could use to make the perfect cookie? I'm working on it for a few years and mine are good but never as good as those I've tasted in the UK or US...
I'd love to know which flours have more or less protein/starch, what flours you use for what things, and anything you know about alternatives to wheat like millet and sorghum :)
Caroline Horne in this video I was using callets from Pump St Bakery who made fabulous chocolate, but they're not widely available yet, so any callet would do
Hello. I find that the amout of sugar used in making choc chip cookie is too much, or just my country sugar is much sweeter than others. May i reduce the amout of sugar?
Hani if you don’t like sweeter things I probably wouldn’t make chocolate chip cookies. You can reduce the sugar if you want but reducing sugar will make things crunchier rather than having the texture of a proper chocolate chip cookie 👍
@@TheBoyWhoBakes noted. I tried other recipe just now that used the same amout of sugar like yours, i feel i like im eating sugar. Maybe it just my country's sugar is much sweeter than others. Tomorrow i will try yours with reduced sugar. Thank you 😊
Hi!! Love this recipe, you explained so well! My boyfriend saw this video with me and he wants to know what is the name of the song at the beginning of the video? Thanks!!
Do you use baking/cooking chocolate or regular chocolate blocks that you find in the confectionary isle :)? Is there a difference between the two when cooking? By the way loved the video, the music choice was on point and it's good to see you back!
teddibear96 chocolate that is labelled baking or cooking chocolate has traditionally been of lower quality so I would tend to stick to a bar that you can get in the confectionary aisle.
You could definitely use little dark brown sugar if you wanted but I find if it’s a good quality sugar the strong flavour can overwhelm the chocolate a little. Not sure why you’d want to add cornflour, what is your aim? Are you trying for a different texture?
You need to re-edit. you have a long segment of video about the chocolate you used, but the audio talks about chilling the dough.......they don't match.
Caroline Edmiston (Cooki3Fairy) ah sorry I edited a portion out in TH-cam after I uploaded (thought it was too long) the video and there has been s crossover as the edit took effect. I've just watched back and it's all good now. Thanks for pointing it out :)
I've made these cookies exactly as the recipe says and turned out delicious but extremely sweet I couldn't take more than one bite.
These look amazing!!! I made some a while ago, but with browned butter instead 😍 😍
Just made them and baked some of the dough and left the rest to chill for tomorrow and I can't really stop eating them! They are chewy on the inside and crunchy on the outside, delicious!! Thankk you ed
I love freezing cookie dough! I started doing that, because I had too much, but they are so, so much better when they are baked from frozen!
I just made these! They are the best chocolate chip cookies I have ever made and have tried a lot of recipes, thank you!
Nana Jacobson yay!
The MOST beautiful chocolate chip cookies ever. Thank you TheBoyWhoBakes.
Hey, I found your channel because of the collab you did with Jemma. I enjoy your video style, and I love your kitchen! This seems like the recipe developed by Jacques Torres that I discovered 7 or 8 years ago, which is superb. I altered it only slightly to suit my own taste, and that's the way I've made them ever since. I shared them at work one day about six years ago, and a coworker who doesn't usually like chocolate at all actually asked for the recipe.
ObscenelyMarvelous that was the base of my recipe absolutely, just adapted over the years to my preferences :)
The Jacques Torres is my go to chocolate chip cookie recipe as well!
The way that cookie just pulled apart looks amazing! I'm going to go and try and make these to have with a cup of tea! Thank you ^-^
I had to come back here, since I did this recipe and the result was amazing. Thanks Ed. Much Love :))
Those are soooo damn good.All my friends loved them and because I stored them in the freezer, they lasted for weeks and we always had fresh, delicious cookies.So good.Thank you.
Glad to see you back!
I have made these from your book many times and they always get amazing feedback! Awesome cookies :)
Thank you for explaining what good quality chocolate means. I've always wanted to know! What about different types of vanilla? And how do you decided between extract, paste, and bean?
Lauren Viering love that question, will do that in a video soon
The Boy Who Bakes awesome! I'd love to know that too!
I like how the kitchen looks like a normal kitchen, i.e. slightly too many things on the counters xD
Very informative. Enjoyed the quick lesson. Thank you! And recipe looks amazing! (also, if you could convert measurements or suggest an accurate measurement converter, that would be great!)
The best conversions that I know are www.traditionaloven.com/conversions_of_measures/butter_converter.html for butter and www.joyofbaking.com for a whole host of ingredient conversions. But I'd really encourage you to try scales. It's so much more accurate, no more difficult whatsoever and super cheap to buy
Thanks so much!!!
Could you brown the butter in this recipe or would that change the structure because it was melted?
Hello Edd the boy who bakes. I know you come to France very often and as I am a french girl from France, I was wondering if you knew what kind of flour and especially what kind of sugars (we don't have light or dark brown sugar here) I could use to make the perfect cookie? I'm working on it for a few years and mine are good but never as good as those I've tasted in the UK or US...
Great video! Love it! One question: do you bake 2 trays at a time?
Loleta Cooking I do yes, two trays at a time :)
If i were to make these crispy, would I have to tweak the recipe or just increase the baking time and decrease the temperature?
Great video also love your mug.
Fantastic video! Keep it up!
Thanks :)
Can you tell us about different types of flour? Thanks!
What would you like to know?
I'd love to know which flours have more or less protein/starch, what flours you use for what things, and anything you know about alternatives to wheat like millet and sorghum :)
Edd which brand of chocolate calletts did you use? I will have a go at making these. Thanks for the recipe.
Caroline Horne in this video I was using callets from Pump St Bakery who made fabulous chocolate, but they're not widely available yet, so any callet would do
Hi dear, whats the name of chocolate you use?
The thought of 200 cookie balls lurking in my freezer just waiting for me to bake them off whenever I please is exhilarating...
Great video, super fun! Glad to see you back! What is that shape of chocolate called? I've never seen anything like it in the U.S....
Ruth Rankin they're callets, valrhona make them which is fairly easy to get in the US
Hello. I find that the amout of sugar used in making choc chip cookie is too much, or just my country sugar is much sweeter than others. May i reduce the amout of sugar?
Hani if you don’t like sweeter things I probably wouldn’t make chocolate chip cookies. You can reduce the sugar if you want but reducing sugar will make things crunchier rather than having the texture of a proper chocolate chip cookie 👍
@@TheBoyWhoBakes noted. I tried other recipe just now that used the same amout of sugar like yours, i feel i like im eating sugar. Maybe it just my country's sugar is much sweeter than others. Tomorrow i will try yours with reduced sugar. Thank you 😊
Hi!! Love this recipe, you explained so well! My boyfriend saw this video with me and he wants to know what is the name of the song at the beginning of the video? Thanks!!
The song is Pillowtalk by Jeff Kaale
Do you use baking/cooking chocolate or regular chocolate blocks that you find in the confectionary isle :)? Is there a difference between the two when cooking? By the way loved the video, the music choice was on point and it's good to see you back!
teddibear96 chocolate that is labelled baking or cooking chocolate has traditionally been of lower quality so I would tend to stick to a bar that you can get in the confectionary aisle.
Two improvements (from 2021): Brown the butter and caramelise the white sugar.
These look amazing ;___; I'll have to try!
nice video, nice guy + the backgroung music is cool.
yayy your back!
Is baking soda the same as bicarbonate of soda? Thank you.
it is yes :)
@@TheBoyWhoBakes Thank you.
Hi Edd, is this the same cookie recipe you used on the Alan titchmarsh show around 5 years ago? ☺
Patricia Clarke it is indeed, good memory!
What if I used dark brown sugar and few table spoon of corn flour will my cookies get bad
You could definitely use little dark brown sugar if you wanted but I find if it’s a good quality sugar the strong flavour can overwhelm the chocolate a little. Not sure why you’d want to add cornflour, what is your aim? Are you trying for a different texture?
@@TheBoyWhoBakes I have read couple of cookie recipes and apparently cornflour gives more soft cookies in middle .
Can you post your scones recipe on your blog? There's nowhere :/
Aphrodite Pt here it is :) www.splendidtable.org/recipes/classic-scones
Thank you so much! I really appreciate this. Keep it up!!
so gkad i've found this channel!
GOOD VIDEO
You need to re-edit. you have a long segment of video about the chocolate you used, but the audio talks about chilling the dough.......they don't match.
Caroline Edmiston (Cooki3Fairy) ah sorry I edited a portion out in TH-cam after I uploaded (thought it was too long) the video and there has been s crossover as the edit took effect. I've just watched back and it's all good now. Thanks for pointing it out :)
Recipe is good but your kitchen counter top can be cleared of clutter!!!!
god, you're cute.