Emmy, try browning your butter in the pan the night before, chilling it until morning for the mix. O M G the difference is CRAZY. I always chill my dough 24 hours. Christmas time my fridge looks like a keebler factory before the bake day LOL.
I was just about to say the same thing. I typically brown half the butter in my recipe, but I think browning the entire amount is my next experiment. I usually rest my cookie dough in the fridge for three days.
I always bake them for 18, and while they almost look under done, after they sit for 10, they are PERFECTION. this is the only chocolate chip base I use now. I freeze the dough balls, and bake them off a few at a time when I want them, no need to adjust time for frozen dough. Exquisite.
I like to make a batch of dough and just bake a few at a time as I eat them. The dough lasts in the fridge for a few days and I always get warm cookies fresh out of the oven. This recipe sounds like it's perfect for that.
Try freezing balls of dough. Up to 6 months in the freezer they are stull good. They get super gooey centers and crisp edges when baked from frozen. Gotta flatten them out like discs if you want them less gooey.
Oh Emmy, for 3 years, my sister-in-law, my niece, and I went to the New York Chocolate Festival (Pre-Covid). Oh my, chocolate samples to eat and buy from all over the world. One of our favorite must stops was Jaques Torres' booth (he also gave lessons. I always came away with brownies or chocolate chips. Heavenly!!!
I worked for the company that managed a condo he had. He was so amazing to work with and after helping him with an issue he sent me a box of chocolates that I’ll never forget. We won’t even get into how his accent makes me melt and he smells AMAZINGGGGGG. That man could talk to me about tax law and I would be mesmerized ❤.
You should have done some of the cookies after 24 hours into the other cookies after 36 hours to see if there was a difference in texture and looks and tastes all that.
I am still trying to get over the fact that you were able to leave dark chocolate in your refrigerator for that long without eating any of it. They wouldn't last a day in my house!
You can order these from Jacques’ website pre-made and they are absolutely INCREDIBLE. I went though a spell of ordering a pack of 6 every few weeks a couple years ago; I’d pop one into my toaster oven for about 2 minutes and they’d come out nice and warm, gooey and chewy every time, like they were just baked. Now I need to order them again… 😅
It would have been interesting to bake a couple immediately after they were scooped and then comparing it to the ones that sat for 72 hours. Nevertheless, great video as always!
You forgot to add, after the 72 hours, "if any dough was left". The cookies I baked immediately would surely taste better than the ones made from the dough that lasted 72 hours. Because after 72 hours the dough would no longer have any flavor, since it would be gone, digested and deposited.
Emmy you are absolutely adorable. You are a joy to watch and I am thankful for every video you put out. These cookies look amazing. Thank you. Have a wonderful rest of your weekend.
I’m almost in tears watching you eating that cookie. I can still remember what my grandma’s chocolate chip cookies tasted like and I imagine these are so incredible! I have celiac disease and I don’t know why I torture myself watching videos of foods I can’t have.
Have you ever heard of einkorn flour? It is generally safe for people who can't have gluten. I've never heard of someone that it doesn't work for. Try jovial brand (expensive, but the flour doesn't risk contamination from other flours). For this recipe, just replace the flour 1:1. Einkorn flour has better flavor than normal flour, it's just really hard to master in yeasted doughs. Highly recommend!
So glad to see this featured! This has been my go-to chocolate chip cookie recipe for years. They always turn out amazing!!! The only tweak I make is using browned butter (adding an ice cube in to account for lost water). It just adds even more depth. And AP flour can definitely subbed in if it's weighed out. But, I almost always have bread flour in my pantry because of these cookies. ❤
Ive made these before! I used to bring them to potlucks to show off. There is a huge difference if you dont chill them or only do like 24 its crazy how good they are after the full time
I'm doing my part to make 14:20 the most replayed part of this video. I prefer less chocolate, but that close-up is irresistible. Brilliant idea for making the finished cookies more circular.
There’s a very famous cookie place in Amsterdam called “Van Stapele Koekmakerij”. They only make a few batches a day and when the cookies are sold out the shop closes. Sometimes it closes by 1pm, other days later. You would absolutely love them! 😍
Fantastic video! Definitely try browning your butter! It will be mind blowing! I recommend adding 1 Tbls water, per stick after browning and refrigerate afterwards. Use at room temperature when ready! BIG FLAVOR!
My goodness girl! Your smile at 9:00 says it all. The evil genius leading astray the masses with the wonderfully delish chocolate chip cookie, I love it!
Oh my!!! This one is sooo delicious looking and sounds amazing! I watched Jacque Torres too and loved that show! Drooled as you tasted the finished cookie! Thanks for bringing it back to us! 😋
You look so happy eating these! I love chocolate chip cookies and I agree that they taste best when they are warm and soft. Thanks for another fun recipe!
This wait time for flavors to blend makes complete sense as anytime i cook anything it always tastes twice as good the next day because the flavors come together so much better by then. My soups, sauces, and stews are especially extra delicious on the 2nd day. I can't wait to make these cookies. Im excited.
This is the only cookie recipe that I ever make! I do make a few changes: I use the equivalent weight of all-purpose flour and I usually make the dough into smaller balls (2.5 oz instead of 3.5 oz in the recipe), and they still come out perfectly every time.
Thanks for using your platform to make this point, Emmy. This is my big secret to perfect cookies every time and people beg for my recipe. When I tell them this it blows their mind it's so simple.
Those look amazing! It would be interesting to do a batch without waiting the 24/36 hours to compare the two side by side and see how much the time changes the results. Thanks for sharing! :)
@@meekrob a vanilla pod just won’t disperse all the way through the dough the same way vanilla extract does. Vanilla pods are great for when you’re making things which are more fluid like custards or homemade ice cream.
I remember one Christmas we would have guests staying with us and friends and family coming by over the entire holiday period. I made up double and triple batches of several cookie doughs including the classic toll house chocolate chip and stored them in the frig in heavy plastic bags. Almost every day I would put two or three trays in the oven for our fresh cookie pleasure. Now I know why these were some of the best cookies that I have ever made!
What I’ve been craving is chocolateLESS chip cookies. The part around the chips has always been my favorite😌😋 Excellent video! Like ASMR for my eyes and ears. Mouth is watering.
It's always a joy to watch your videos. I don't have such a love for cookies as you obviously do, but this made an impression, so I will bookmark it. Who knows one day I might have a need for it, and this video was quite an endorsement for the recipe.
HERE IS JACQUES TORRES RECIPE BELOW. You've asked so we’re bringing you Jacques’ world-famous chocolate chip cookie recipe, as seen in the New York Times. When making these cookies, keep the following points in mind: Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie. If you want your cookies to have a cake-like texture, replace one of the egg with two egg yolks. Get creative! Add your favorite nuts, raisins, or other sweet dried fruits for a personal flavor. Here are the ingredients you’ll need… 2 cups minus 2 tablespoons (8 ½ ounces) cake flour 1 ⅔ cups (8 ½ ounces) bread flour 1 ¼ teaspoons baking soda 1 ½ teaspoons baking powder 1 ½ teaspoons coarse salt 2 ½ sticks (1 ¼ cups) unsalted butter, softened 1 ¼ cups (10 ounces) light brown sugar 1 cup plus 2 tablespoons (8 ounces) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 ¼ pounds bittersweet chocolate discs or féves, at least 60 percent cacao content Flaky sea salt, like Maldon Let’s get started #1. Sift flours, baking soda, baking powder and salt into a large bowl. Set aside. #2. In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla. #3. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. #4. Stir in chocolate pieces without breaking them. #5. Press plastic wrap against dough chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches. #6.To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough. #7. Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.
I highly recommend trying these but with browned butter (cooled to room temp) and a tsp of espresso powder in the dough. Also if you put the wafers in the mixer right before the flour is fully inc and let the mixer break them into shards 👌
WOW!! I must say chocolate chip cookies (just how you described them) are also my favorite cookie!! I don’t go a month without having a fresh batch of them. I MUST try these!!
i have watched so many of your videos, and this was the one where I truly believe you loved what you ate. I dont think ive ever seen a response from your videos like when you bit into that cookie. Gotta try this
Hey Emmy, love your work. As for the darkening sections like at 1:30 when you show the picture, check the order that you have things layered in your timeline. I think that darling glitch is happening because of the transition you’re using and where the picture is placed in conjunction with it. Hope this helps! Keep the awesome videos! 😊
I usually use Ghirardelli's bittersweet (60%) chocolate chips and discs here which I prefer to Nestles, but I may also now try Jaques Torres chocolate discs for a change. Ps. I love Warm oatmeal raisin cookies, which come in a Very close 2nd to warm CC cookies IMO!
Looks delicious ! I found a way to make use of botched bread: What ever scraps of bad bread I have laying around the house finely chopped or bounded into crums, a bit of condensed milk or normal milk about a cup or less, a quarter cup of flour (60 gr), sugarless baking chocolate, enough sugar to taste, cinammon and vanilla extract and an egg and it goes in greased small molds in a bigger mold partially filled with water. The end result is delicious, almost brownie-like pudding that is rich and fudgy without that much fat added to it. Got the idea from English Heritage, but adapted it to my tastes and a modern kitchen.
I think this has been my default cookie recipe for years, although I don’t know who this guy is, I just remember my mom bringing home this recipe and I’ve made it so many times now I know it by heart. I haven’t actually tried using the disks, I usually go for a mix of milk chocolate and mini semi sweet chocolate chips but I still have yet to find another recipe I like better. I also freeze my cookie dough after it’s rested, so while it might take awhile in the beginning, once it’s in the freezer you can just have cookies whenever you want :)
I made those and OMG they are the best!! I used some Milk and Dark chocolate. I baked a few , then put the rest in the freezer. When we wanted a cookie I just popped a few in the oven.
I noticed that Jacques Torres is entitled to wear the red, white, and blue stripped collar indicating that he's been awarded l’Un des Meilleurs Ouvriers de France (“one of the best craftsmen in France”) or MOF. That's quite a high honor, and few people earn it.
I have another Chocolate Chip Cookie recipe that our family likes and I had remembered reading some where years ago to park the dough in the `fridge 2-3 days for best results. It's no lie!! Three days is best.
I like to use smoked salt to top my cookies before I bake them. Oak is my favorite for this because it enhances the vanilla and other qualities in the cookie.
@@shannondore It’s a bit like putting bacon in the cookies without having to worry about unbalancing the fat content of the cookie or how done your bacon is. I also like melting the back of a chocolate bar with a hair dryer, sprinkling it with smoked salt, then putting it in the freezer to set.
I think I’d want smaller chocolate pieces but the texture looks absolutely perfect! The only thing I feel like I’d want is a bit of oatmeal. I LOVE oatmeal in my chocolate chip cookies! Like Double Tree!
Be careful if you try just adding oatmeal or using your standard oatmeal cookie recipe, it may absorb too much of the moisture. My oatmeal cookie recipe still makes flat cookies after 24h but much more than that and they don't flatten, they stay as balls and the texture is off. I think I'm going to try leaving out a bit of the flour next time I make a batch I expect will stay in the fridge for longer.
I've read most bakeries leave their cookie doughs hydrating for several days before baking, trade secret! There is a magnificent incidentally-vegan chocolate chip cookie recipe by Ovenly that requires days in the fridge and they come out soooo much better when you do it. I'd love to see you try that one as well, I've made it a lot for holidays with great results. Just look up "Ovenly's secretly vegan salted chocolate chip cookies"
Like other viewers, I’d be so curious to bake these and use brown butter instead and chop up some of the chocolate so you get chocolate flecks throughout.
Very smart to scoop them immediately after making dough.. then resting... Trying to scoop hard cookie dough requires the grip of a gorilla or a Bobcat (construction vehicle 😆) Jacques recipes and show were great... However, his original show did air before the age of the internet... most ingredients and tools were not available for the home cook at their local supermarket... Nowadays acetate paper and Guittard or Callebaut chocolate is simply a few clicks and a day away... but in the 90s all you had was Nestlé chips and wax paper from Kroger's.... Or Giant Or Shoprite... 😁 Absolutely love your videos and channel and recipe tests😋💙
I'm confused about if these were supposed to sit for 36 or 72 hours. She seems to use them interchangeably in the video and kind of switches between them without explanation. I'm not sure if I'm missing something or if there was an error somewhere.
She divided the dough and baked a batch after 36 hrs, see 14:33 and another batch after 72 hrs at 16:40 to see how the aging will differ between those 2 batches
I met Jacques once. I really friendly and charming guy. His show I believe was called Dessert Circus. He was the pastry chef a La Cirque before starting his own choclatier and pastry shop in my community.
just want to mention - there is difference between "expiration date" and "best by" date..... best by just means the product is best up until that date... and afterwards is still consumable but may change in flavor, texture, appearance, etc. Expiration date means the product will expire by that date and you should not consume. 👍🏼
Definitely need to portion the cookies out first before chilling. I made these and the dough was impossible to scoop out while chilled. But they were the best chocolate chip cookies I’ve ever made.
Ma'am, mine are in the fridge right now resting, in the same quarter sheet pan. Never used the full amount of chocolate but the size of your dough balls is tempting.
Emmy, try browning your butter in the pan the night before, chilling it until morning for the mix. O M G the difference is CRAZY. I always chill my dough 24 hours. Christmas time my fridge looks like a keebler factory before the bake day LOL.
I have never even considered this!
Girlllll, you ain’t neva lied 💯 that browned butter, and flour, makes a huge difference
@@lynseyfleming1647 I’ve heard that browned butter is amazing!! But flour?? That’s so cool! Does it become nutty and toasty?
I was just about to say the same thing. I typically brown half the butter in my recipe, but I think browning the entire amount is my next experiment. I usually rest my cookie dough in the fridge for three days.
@@Trund27 absolutely does, mixed with that gorgeous browned 🧈 🤤🤤
I always bake them for 18, and while they almost look under done, after they sit for 10, they are PERFECTION. this is the only chocolate chip base I use now.
I freeze the dough balls, and bake them off a few at a time when I want them, no need to adjust time for frozen dough.
Exquisite.
I like to make a batch of dough and just bake a few at a time as I eat them. The dough lasts in the fridge for a few days and I always get warm cookies fresh out of the oven. This recipe sounds like it's perfect for that.
Try freezing balls of dough. Up to 6 months in the freezer they are stull good. They get super gooey centers and crisp edges when baked from frozen. Gotta flatten them out like discs if you want them less gooey.
I am sorry, cookie dough, and chocolate chips, can't last 6 months in my freezer.
Oh Emmy, for 3 years, my sister-in-law, my niece, and I went to the New York Chocolate Festival (Pre-Covid). Oh my, chocolate samples to eat and buy from all over the world. One of our favorite must stops was Jaques Torres' booth (he also gave lessons. I always came away with brownies or chocolate chips. Heavenly!!!
That sounds amazing!!
I worked for the company that managed a condo he had. He was so amazing to work with and after helping him with an issue he sent me a box of chocolates that I’ll never forget. We won’t even get into how his accent makes me melt and he smells AMAZINGGGGGG. That man could talk to me about tax law and I would be mesmerized ❤.
Now I want a glass of milk!🍪🥛🍪🥛🍪🥛What's your favorite cookie pairing?
@bw1111smegma
Sometimes milk and sometimes coffee
Extra creamy oat milk with ice cubes and a splash of vanilla.
Black tea
You should have done some of the cookies after 24 hours into the other cookies after 36 hours to see if there was a difference in texture and looks and tastes all that.
I am still trying to get over the fact that you were able to leave dark chocolate in your refrigerator for that long without eating any of it. They wouldn't last a day in my house!
Sometimes I don't make it home with chocolate. ESPECIALLY dark.
Yeah, my wife & I would've destroyed that bag of dark chocolate during lockdown.
Mine would be gone too, hard to believe someone can actually keep chocolate that long, lol
Not just that but the cookie dough for 3 days.
My house either I adore dark chocolate 💙😋
You can order these from Jacques’ website pre-made and they are absolutely INCREDIBLE. I went though a spell of ordering a pack of 6 every few weeks a couple years ago; I’d pop one into my toaster oven for about 2 minutes and they’d come out nice and warm, gooey and chewy every time, like they were just baked. Now I need to order them again… 😅
That "Mmm" was so aggressively genuine that I think I might have to find a way to make these cookies myself.
@bw1111L
@Brett W 😐😐
Aggressively genuine is a good description😂
She was silent for so long that I think her soul momentarily left her body. 🍪❤
@NotTheMothManthat was smooth af idc idc lmaooooo go head playa lmaoooo
Emmy's face while eating that cookie: 🥺 I could tell it was pure enjoyment, and I immediately wanted a chocolate chip cookie!
It would have been interesting to bake a couple immediately after they were scooped and then comparing it to the ones that sat for 72 hours. Nevertheless, great video as always!
I think Adam Ragusea did the side by side like that (or maybe ATK), and they said the difference was clear.
I always wait 24 minimum, but they have a more complex, almost caramel taste at 72 hours. I make the dough balls before I put them in the fridge.
i tought exactly the same.
Yeah- it’s not worth it. Just wait till the next day💎
You forgot to add, after the 72 hours, "if any dough was left". The cookies I baked immediately would surely taste better than the ones made from the dough that lasted 72 hours. Because after 72 hours the dough would no longer have any flavor, since it would be gone, digested and deposited.
Emmy you are absolutely adorable. You are a joy to watch and I am thankful for every video you put out. These cookies look amazing. Thank you. Have a wonderful rest of your weekend.
I’m almost in tears watching you eating that cookie. I can still remember what my grandma’s chocolate chip cookies tasted like and I imagine these are so incredible! I have celiac disease and I don’t know why I torture myself watching videos of foods I can’t have.
Have you ever heard of einkorn flour? It is generally safe for people who can't have gluten. I've never heard of someone that it doesn't work for. Try jovial brand (expensive, but the flour doesn't risk contamination from other flours). For this recipe, just replace the flour 1:1. Einkorn flour has better flavor than normal flour, it's just really hard to master in yeasted doughs. Highly recommend!
I watched the Jaques Torres show too!! I especially loved when he would make chocolate sculptures, it was truly amazing as a child.
It was tremendously entertaining, but I can't imagine ever trying to make one of his recipes!
So glad to see this featured! This has been my go-to chocolate chip cookie recipe for years. They always turn out amazing!!! The only tweak I make is using browned butter (adding an ice cube in to account for lost water). It just adds even more depth. And AP flour can definitely subbed in if it's weighed out. But, I almost always have bread flour in my pantry because of these cookies. ❤
Ive made these before! I used to bring them to potlucks to show off. There is a huge difference if you dont chill them or only do like 24 its crazy how good they are after the full time
I'm doing my part to make 14:20 the most replayed part of this video. I prefer less chocolate, but that close-up is irresistible.
Brilliant idea for making the finished cookies more circular.
There’s a very famous cookie place in Amsterdam called “Van Stapele Koekmakerij”. They only make a few batches a day and when the cookies are sold out the shop closes. Sometimes it closes by 1pm, other days later. You would absolutely love them! 😍
Also… Can there ever be too much chocolate?
i have a donut shop that does the same thing where i live, very cool
Fantastic video! Definitely try browning your butter! It will be mind blowing! I recommend adding 1 Tbls water, per stick after browning and refrigerate afterwards. Use at room temperature when ready! BIG FLAVOR!
My goodness girl! Your smile at 9:00 says it all. The evil genius leading astray the masses with the wonderfully delish chocolate chip cookie, I love it!
The silent facial expressions after Emmy takes a bite is always my favorite part 🥰
Oh my!!! This one is sooo delicious looking and sounds amazing! I watched Jacque Torres too and loved that show! Drooled as you tasted the finished cookie! Thanks for bringing it back to us! 😋
You look so happy eating these! I love chocolate chip cookies and I agree that they taste best when they are warm and soft. Thanks for another fun recipe!
My mum has one of those scoops. She got it for a wedding present 65 years ago 😍 Greetings from Aotearoa New Zealand
This wait time for flavors to blend makes complete sense as anytime i cook anything it always tastes twice as good the next day because the flavors come together so much better by then. My soups, sauces, and stews are especially extra delicious on the 2nd day.
I can't wait to make these cookies. Im excited.
This is the only cookie recipe that I ever make! I do make a few changes: I use the equivalent weight of all-purpose flour and I usually make the dough into smaller balls (2.5 oz instead of 3.5 oz in the recipe), and they still come out perfectly every time.
Thanks for using your platform to make this point, Emmy. This is my big secret to perfect cookies every time and people beg for my recipe. When I tell them this it blows their mind it's so simple.
Those look amazing! It would be interesting to do a batch without waiting the 24/36 hours to compare the two side by side and see how much the time changes the results. Thanks for sharing! :)
You’ve got the $30-40 vanilla! I worked as a Whole Foods order picker in 2020 and I would always marvel at that price!!
That nipsey vanilla is glorious!!!
Good vanilla is worth it.
@@OrangeCat1992 It seems like an actual vanilla pod would be cheaper.
@@meekrob a vanilla pod just won’t disperse all the way through the dough the same way vanilla extract does. Vanilla pods are great for when you’re making things which are more fluid like custards or homemade ice cream.
The longer the dough sits the better the cookie! I've been baking like this for years thanks to cooks illustrated.💕
I remember one Christmas we would have guests staying with us and friends and family coming by over the entire holiday period. I made up double and triple batches of several cookie doughs including the classic toll house chocolate chip and stored them in the frig in heavy plastic bags. Almost every day I would put two or three trays in the oven for our fresh cookie pleasure. Now I know why these were some of the best cookies that I have ever made!
What I’ve been craving is chocolateLESS chip cookies. The part around the chips has always been my favorite😌😋 Excellent video! Like ASMR for my eyes and ears. Mouth is watering.
I agree. I've made them myself. Delish!
Those crunch sounds!! That was amazing.
It's always a joy to watch your videos. I don't have such a love for cookies as you obviously do, but this made an impression, so I will bookmark it. Who knows one day I might have a need for it, and this video was quite an endorsement for the recipe.
In a time of TikTok type videos taking over the internet, I appreciate Emmys videos with an intro and a story ❤
HERE IS JACQUES TORRES RECIPE BELOW.
You've asked so we’re bringing you Jacques’ world-famous chocolate chip cookie recipe, as seen in the New York Times.
When making these cookies, keep the following points in mind:
Turn any chocolate discs that are poking up from the dough horizontally so that they melt evenly into the cookie.
If you want your cookies to have a cake-like texture, replace one of the egg with two egg yolks.
Get creative! Add your favorite nuts, raisins, or other sweet dried fruits for a personal flavor.
Here are the ingredients you’ll need…
2 cups minus 2 tablespoons (8 ½ ounces) cake flour
1 ⅔ cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks (1 ¼ cups) unsalted butter, softened
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate discs or féves, at least 60 percent cacao content
Flaky sea salt, like Maldon
Let’s get started
#1. Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
#2. In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
#3. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
#4. Stir in chocolate pieces without breaking them.
#5. Press plastic wrap against dough chill in the refrigerator for 24-72 hours. Dough can be used all at once, or in batches.
#6.To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with remaining dough.
#7. Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further. Best eaten warm.
Thanks!
I highly recommend trying these but with browned butter (cooled to room temp) and a tsp of espresso powder in the dough. Also if you put the wafers in the mixer right before the flour is fully inc and let the mixer break them into shards 👌
So pleasant to watch. Well spoken and with a welcoming tone. You could be hand painting rocks and I’d watch!!
WOW!! I must say chocolate chip cookies (just how you described them) are also my favorite cookie!! I don’t go a month without having a fresh batch of them. I MUST try these!!
I absolutely LOVE when you post a video when I happen to be wearing my "Toodaloo, take care, bye" tee shirt!!
The bowl/cup/whatever Round Cookie Trick just blew my mind. XD
I love how you did the bloop Emmy, so adorable 😊😊
Chocolate chip are the best kind of cookies.
i have watched so many of your videos, and this was the one where I truly believe you loved what you ate. I dont think ive ever seen a response from your videos like when you bit into that cookie. Gotta try this
I love that “bloop” is a measurement.
Hey Emmy, love your work. As for the darkening sections like at 1:30 when you show the picture, check the order that you have things layered in your timeline. I think that darling glitch is happening because of the transition you’re using and where the picture is placed in conjunction with it. Hope this helps! Keep the awesome videos! 😊
can there ever be too much chocolate? love you emmy thanks for another great video!! ❤️
One tip, try this very recipe but use same amount of brown butter instead of plain butter. I'm sure it'll be 1000 times better
I usually use Ghirardelli's bittersweet (60%) chocolate chips and discs here which I prefer to Nestles, but I may also now try Jaques Torres chocolate discs for a change.
Ps. I love Warm oatmeal raisin cookies, which come in a Very close 2nd to
warm CC cookies IMO!
Loved his shows. Love your shows too.
Mixing the cookie dough is a “trust the process” type of task. You just keep at it until your dreams come true
Looks amazing..I will definitely try this. Thank you, you ate always the best.
Doesn't chocolate age?? I read somewhere that cocao bars can age (properly stored) and deepen in flavor. I could be wrong tho
The bigger the percentage of cocoa the longer the shelf life. You wouldn't want to use a milk chocolate too far past the use by date.
Thanks for this video … I just love watching all your videos ♥️
Looks delicious !
I found a way to make use of botched bread:
What ever scraps of bad bread I have laying around the house finely chopped or bounded into crums, a bit of condensed milk or normal milk about a cup or less, a quarter cup of flour (60 gr), sugarless baking chocolate, enough sugar to taste, cinammon and vanilla extract and an egg and it goes in greased small molds in a bigger mold partially filled with water. The end result is delicious, almost brownie-like pudding that is rich and fudgy without that much fat added to it. Got the idea from English Heritage, but adapted it to my tastes and a modern kitchen.
I think this has been my default cookie recipe for years, although I don’t know who this guy is, I just remember my mom bringing home this recipe and I’ve made it so many times now I know it by heart. I haven’t actually tried using the disks, I usually go for a mix of milk chocolate and mini semi sweet chocolate chips but I still have yet to find another recipe I like better. I also freeze my cookie dough after it’s rested, so while it might take awhile in the beginning, once it’s in the freezer you can just have cookies whenever you want :)
WOW… I’m speechless 😱! Watching this video at 9:00 pm was a torture😂!
The recipe is great. Ive used it for a few years, and they are always a hit. And yes, 72 hours is worth it.
I made those and OMG they are the best!! I used some Milk and Dark chocolate. I baked a few , then put the rest in the freezer. When we wanted a cookie I just popped a few in the oven.
I wondered about freezing. Did you wrap the scoops individually, and place in a freezer bag?
I noticed that Jacques Torres is entitled to wear the red, white, and blue stripped collar indicating that he's been awarded l’Un des Meilleurs Ouvriers de France (“one of the best craftsmen in France”) or MOF. That's quite a high honor, and few people earn it.
Thanks for sharing that piece of trivia.
He was the youngest ever MOF at 26. afaik he still holds that record.
I have another Chocolate Chip Cookie recipe that our family likes and I had remembered reading some where years ago to park the dough in the `fridge 2-3 days for best results. It's no lie!! Three days is best.
OMG YOU HAVE MY TOASTER OVEN. I feel validated.
I like to use smoked salt to top my cookies before I bake them. Oak is my favorite for this because it enhances the vanilla and other qualities in the cookie.
Ooohh I bet that makes them amazing. I love salt with chocolate, but smoked?🤤
@@shannondore It’s a bit like putting bacon in the cookies without having to worry about unbalancing the fat content of the cookie or how done your bacon is.
I also like melting the back of a chocolate bar with a hair dryer, sprinkling it with smoked salt, then putting it in the freezer to set.
I wish you would try making the Levain Bakery cookies❤️🎉! I always brown half my butter and use Maldon salt
I bought Maldon salt, ate a few crystals, put the rest in a jar and… I haven’t used any of it since then. Oops. Must use some! It’s been half a year.
Same! Always.
I think I’d want smaller chocolate pieces but the texture looks absolutely perfect! The only thing I feel like I’d want is a bit of oatmeal. I LOVE oatmeal in my chocolate chip cookies! Like Double Tree!
Be careful if you try just adding oatmeal or using your standard oatmeal cookie recipe, it may absorb too much of the moisture. My oatmeal cookie recipe still makes flat cookies after 24h but much more than that and they don't flatten, they stay as balls and the texture is off. I think I'm going to try leaving out a bit of the flour next time I make a batch I expect will stay in the fridge for longer.
Try looking for the Nieman Marcus cookie recipe. It has oatmeal. It’s my favorite cookie. (It was a story years ago, but the recipe is real) .
@@pamz7531Neiman Marcus is still around.
I used to love to watch Jacques Torres’ PBS show too!
I've read most bakeries leave their cookie doughs hydrating for several days before baking, trade secret! There is a magnificent incidentally-vegan chocolate chip cookie recipe by Ovenly that requires days in the fridge and they come out soooo much better when you do it. I'd love to see you try that one as well, I've made it a lot for holidays with great results. Just look up "Ovenly's secretly vegan salted chocolate chip cookies"
Like other viewers, I’d be so curious to bake these and use brown butter instead and chop up some of the chocolate so you get chocolate flecks throughout.
Lovely video, Emmy!! 24 perfect balls!! of dough!! 😋 the chocolate 🍫 proportion is good, I think. Those cookies were huge! too!!
Thank you for sharing! Spectacular display! ❤️🎃
Mouthwatering. Looks incredible.
7:20 Are those Metric Bloops, or just regular bloops?🤗💧💧🌈🍪🍪🍪
His show was "Dessert Circus" and he was pastry chef at Le Cirque
Very smart to scoop them immediately after making dough.. then resting...
Trying to scoop hard cookie dough requires the grip of a gorilla or a Bobcat (construction vehicle 😆)
Jacques recipes and show were great...
However, his original show did air before the age of the internet... most ingredients and tools were not available for the home cook at their local supermarket...
Nowadays acetate paper and Guittard or Callebaut chocolate is simply a few clicks and a day away... but in the 90s all you had was Nestlé chips and wax paper from Kroger's....
Or Giant
Or Shoprite...
😁
Absolutely love your videos and channel and recipe tests😋💙
These are the best chocolate chip cookies recipe ever. I make them every Christmas and everyone loves them.
I'm confused about if these were supposed to sit for 36 or 72 hours. She seems to use them interchangeably in the video and kind of switches between them without explanation. I'm not sure if I'm missing something or if there was an error somewhere.
She misspoke, she meant to say 72 hours not 36
Same confusion. She said 36 many many times and I got lost. lol
She divided the dough and baked a batch after 36 hrs, see 14:33 and another batch after 72 hrs at 16:40 to see how the aging will differ between those 2 batches
definitely will try this recipie!
Those looked fantabulous! That ooey gooey chocolate is the best.
Awesome video, these look amaing!
I met Jacques once. I really friendly and charming guy. His show I believe was called Dessert Circus. He was the pastry chef a La Cirque before starting his own choclatier and pastry shop in my community.
I love his recipe I make these chocolate chip cookies once a week for my nephews I can’t get enough of them
just want to mention - there is difference between "expiration date" and "best by" date..... best by just means the product is best up until that date... and afterwards is still consumable but may change in flavor, texture, appearance, etc. Expiration date means the product will expire by that date and you should not consume. 👍🏼
If you lightly coat your chocolate chips in flour they won't sink to the bottom. I learned that from Ina Garten
It's beautiful that you show using something "expired." It's fine! 💚
Watching him cook... It makes you wish that he would adopt you!😊
that vanilla you're using is my favorite kind to get. bought some a few years ago and haven't gotten another kind since.
I love Jacques Torres!!! I used to love watching his show, Dessert Circus 🥰🥰🥰🥰🥰🥰🥰
I love the glass bowl on your mixer! Where did you get it. Also, I ordered that chocolate :)
I have kept these cookies unbaked in deep freeze for 3 or 4 years then baked them and they taste just as good, BTW.
It sounds so yummy!
I had fresh baked cookies from the farmer's market today!
You know this was fantastic when there are ZERO words for a full 10 seconds lol
"Chocolate meet Dough" and they lived happily ever after.💕😍
Definitely need to portion the cookies out first before chilling. I made these and the dough was impossible to scoop out while chilled. But they were the best chocolate chip cookies I’ve ever made.
Steve1989 would be proud of you for using that chocolate.
I'm so glad that Steve is finally back. I really missed him...and worried about him and what he might have eaten😯😨😄
To make these better, brown the butter. Brown the butter cool it and blend it as you would. But the browned butter adds a lovely depth
I want one!! They look so delicious!!!
Wah these looked so good! I definitely gotta make them 😲
Ma'am, mine are in the fridge right now resting, in the same quarter sheet pan. Never used the full amount of chocolate but the size of your dough balls is tempting.
I have that same 8 qrt mixer. Can I ask were you purchased the glass bowl fir the mixer from.
Those cookies look soooo good!!!
8:46 that was a great sound!!!