I love your passion over chocolate chip cookies!! My grandmother Helen refused to give her sister-in-law a recipe, because SIL would change the amounts, substitute ingredients, alter temps and cook times, and when it came out tasting like s***, she would say, "oh this is Helen's recipe." My grandma would get so mad!! 😂😂😂 Personally love the idea of molasses and malt. Have to try your recipe. And I promise not to change it!!! 😂❤🍪🍪🍪
7:58 Just a tip on this step. If you chill the dough overnight in the bowl, the next day the dough is difficult to work with. Solution? Scoop the dough into balls first and then put them in the refrigerator overnight.
The change-up with "That's not good" knocked me out of my chair!!! You are #1 on my "how to cook" list (Spinach, Bacon, Sweet Potato Quiche was a crowd pleaser on this end!!). Time well spent. Thank you!!
I just discovered Wyse Guide and really look forward to all the videos every day. I just love how you explain why you use certain ingredients (e.g. molasses) and follow certain techniques (e.g. chilling the dough). Thank you so much.
I mixed the batter yesterday and baked these this morning. These are gourmet. Thank you so much for sharing this. Chocolate chip cookies are very important in my house lol.
Okay, I bake A LOT. This recipe checks out, every "extra" step and ingredient... makes perfect sense!! Cannot wait to live my extra life, making these ultimate cookies 😋 ❤️🍪❤️
And I can't even afford a mixer, let a lone have a place to put all even basic flour or sugars. Your so lucky to have such a large kitchen! but you deserve it more than anyone ever!
Finally a chocolate chip cookie recipe that came out perfect.Thank you!. I had used baking powder instead if baking soda but added it after it still came out perfect.
I made these a few day’s ago but just got around to baking them. Absolutely the best chocolate chip cookie ever. I also added some white chocolate chips.
We have always eaten cookie dough raw with eggs in it! No one has ever gotten sick from it. Also, licked the beaters of cake batter, and the bowl, and the spoon, 😂, never got sick.
Okay, I just finished making these cookies for the first time and they are everything you say they are! I followed your directions without exception or variation, which is the way I do recipes the first time. I have a kitchen-aid mixer, so I was able to do everything you did. This recipe is definitely a keeper and will be filed away. *My comments:* After putting the cookie dough in the refrigerator for twenty-four hours as instructed and then taking it out to start making cookies the next day. Oh.... My.... God..... that sh!t is like a hard clay..... but did soften up a bit for the second dozen I made. I portioned out the rest of the uncooked dough and then froze those little balls of flavor for later use. I like the kosher salt in the cookies. I had a really hard time finding the _Malt Powder._ I went to no less than five grocery stores and came up empty handed, even after asking the staff for help. I finally ordered it on line from Amazon and all is good. A little too sweet for me, so the next time I make them I'll cut back on the white sugar.
I hope you will do a video about these long forgotten cookies. This recipe goes back to the 1600's. It was my mother's favorite cookie, and certainly mine as well. The combination of the AllSpice and marmalade give them a unique flavor. Also, they don't depend on butter and sugar to deliver the "cookie" experience. Enjoy !!!
I have made so many of your recipes all turning out fantastic. I already printed out this recipe and can’t wait to give it a try. I think the malted milk can be drank by itself can’t it?
Looks great! Instead of the molasses additive, how about caramel sauce? Have you tried that substitution before. How about 3/4 cup of oatmeal for extra chewiness? How about 3/4 cup of salted caramel chips too?
You don't need to change it. The combo of molasses & malted milk powder give the batter a deep caramel flavor. The recipe is perfect as is, though you could probably use the batter to make other types of cookies like oatmeal or maybe macadamia with white chocolate chips.
So I noticed that if you bake these all at once they go “stale” quickly. I left them in a airtight container but I’m thinking either bake the batter as needed because it freezes well or stick a slice of bread or a tortilla in with them. Today I changed this up a little : I added melted butter instead of whipping butter and instead of three eggs I used one egg, two egg yolks and 4 tablespoons of milk. The batter already looks denser which I am hoping with make for a denser chewier cookie ….. TO be continued …..Update : I LOVE the way my cookies turned out with this modification ! If you don’t like a cakey cookie and you like it ooey gooey chewy like I do then do the modification above! I sealed them in airtight bags and even the next day they are perfect !! Can’t wait to mail these to my son on the West Coast !!
Can I use self-sifted instead of pre-sifted flour ? I get conflicting anwers on this. Many online bakers say to sift and pour into a measuring cup without tamping down. Others say nothing. Your cookie recipe looks great, and you make the very chocolate chip cookie I've been seeking for a long time. Thanks.
made your homemade salsa it was the bomb. Your ultimate chocolate chip cookie batter is in my fridge for baking tonight! Do you have an oatmeal raisin cookie recipe you can share?
Omg...my 4yr old granddaughter is watching this with me, she says come on throw in my mouth!...omg...lol..that was hilarious 🤣 can't believe she said that!!
So, Kaleb, I am famous for my chocolate chip cookies (she says modestly) and my recipe is completely different from yours. Mine uses browned butter and a few secret ingredients and is closer to your brown butter oatmeal cookies. I DO refrigerate my dough overnight. Your recipe sounds intriguing and I like the puddled look of your cookies so I am going to follow your recipe to a "t" (hence a trip to the market for malted milk powder, bread flour and milk chocolate chips) and will do a comparison test.
OK. You win. Your recipe is the best. Honestly. It was worth making a trip to the market for all the extras. I did cut each of the sugars by 1/2 cup each and the cookies were still sweet enough.
I just made these cookies...they are Very good....I have made the Tate's Chocolate Chip Cookies from their cookbook...which were my favorite ...these are better..but more work with some unusual ingredients...I mean bread flour and malt powder...really? I think the 24 hour wait to bake is the hardest...
I was just getting the list together, for this. WHERE'S THE WALNUTS omg lol.. can I add? We don't have malted milk powder ... will have to look around, see who sells it. We just have coffee-mate (Canada)
@Carol Trifu, if you look in the drop-down that says *SHOW MORE* you'll find the recipe (complete with instructions). I tend to look there first! Hope you make these cookies... I'm going to, love malted powder (old kid here, lol). Anyway, hope this helps. Have an Awesome week ahead.
Okay. I started this recipe yesterday. Baked today with much excitement and great expectations. Alas, they are flat and ugly. Taste is good, for sure BUT the appearance is one ugly cookie!!! Being an experienced baker, I could and did follow the directions to a T (with the exception of placing a chip on top of each cookie). Great disappointment since I enjoyed your video and am forever on the search for the true ultimate chocolate chip cookie😟 In my experience, this is not it!
I am having the same problem. Is the butter and eggs at room temp or just softened to cream butter and sugar? I have watched his video a multitude of times and baked this recipe twice with same results. I am planning a third with cold butter and eggs to see if it makes a difference. Update: I have baked a third time and same result. I have a fourth batch in the fridge. If it too comes out the same I am planning on increasing flour slightly and reducing sugar slightly. These do come out flat and ugly but taste amazing. Update: I baked again and added more flour and same results. The extra flour was to compensate for the high humidity in Hawaii. But so far no go. I cannot get the cookies to look like Kaleb's at all.
@@natalieeubank4533 Please don't be mean. You did not offer advise or suggestions just what feels like a snide comment. You do not know me at all to make the claim that I am not experienced enough. I was sharing my experience with Sally Stevens. I have many years of experience baking plus I live in Hawaii which is a humid tropical climate and that affects the end result of baking and bread making. As an example making sourdough in a tropical climate the process is different. It is a trial and error with recipes from different parts of the country or world. The Wyse Guide community is helpful to each other. If you have experience baking in a tropical climate, I welcome any tips you may be willing to share.
I love your passion over chocolate chip cookies!! My grandmother Helen refused to give her sister-in-law a recipe, because SIL would change the amounts, substitute ingredients, alter temps and cook times, and when it came out tasting like s***, she would say, "oh this is Helen's recipe." My grandma would get so mad!! 😂😂😂
Personally love the idea of molasses and malt. Have to try your recipe. And I promise not to change it!!! 😂❤🍪🍪🍪
7:58 Just a tip on this step.
If you chill the dough overnight in the bowl, the next day the dough is difficult to work with.
Solution?
Scoop the dough into balls first and then put them in the refrigerator overnight.
You have made me a happy wife. I cannot wait to make these for my husband! Chocolate chip is his all time favorite cookie.
The change-up with "That's not good" knocked me out of my chair!!! You are #1 on my "how to cook" list (Spinach, Bacon, Sweet Potato Quiche was a crowd pleaser on this end!!). Time well spent. Thank you!!
I WILL make these !!!! I almost drooled watching this !
These are the best! I made the dough last night and baked them today. Waited a full 24 hours. They are the best. Delicious!! I have ate 3 already.
I just discovered Wyse Guide and really look forward to all the videos every day. I just love how you explain why you use certain ingredients (e.g. molasses) and follow certain techniques (e.g. chilling the dough). Thank you so much.
Sweetie, I could watch and learn from you all day long! I can't wait to try these!
They are literally the best chocolate chip cookies that I’ve ever had.
I mixed the batter yesterday and baked these this morning. These are gourmet. Thank you so much for sharing this. Chocolate chip cookies are very important in my house lol.
Okay, I bake A LOT. This recipe checks out, every "extra" step and ingredient... makes perfect sense!! Cannot wait to live my extra life, making these ultimate cookies 😋 ❤️🍪❤️
Yum! And that wall of copper pots! ❤️
Okay YES I will be making these ASAP. Your recipes are always the best.
Cannot wait to try this recipe. They look AMAZING...... Thank you.
Love malted milk powder! Try it in pancake batter! We love it❣️
I made these cookies and they are delicious!
And I can't even afford a mixer, let a lone have a place to put all even basic flour or sugars. Your so lucky to have such a large kitchen! but you deserve it more than anyone ever!
Finally a chocolate chip cookie recipe that came out perfect.Thank you!. I had used baking powder instead if baking soda but added it after it still came out perfect.
I love you Caleb!! You are not for the faint of heart! 😁🤩
I made these a few day’s ago but just got around to baking them. Absolutely the best chocolate chip cookie ever. I also added some white chocolate chips.
Look so yummy. thank you for sharing such a delicious recipe.
I don't understand why you don't have a show on the food network.
I know right? I’ve seen him on Rachael Rays talk show as her sidekick in the kitchen but he soooo needs his own. I’d watch
I always reference him to the next Martha Stewart💕
I agree, but since I don't have cable I'm so thankful he posts to TH-cam.
Awesome recipe, I love all your videos and your house is very welcoming,warm and cozy
We have always eaten cookie dough raw with eggs in it! No one has ever gotten sick from it. Also, licked the beaters of cake batter, and the bowl, and the spoon, 😂, never got sick.
Just found your canning videos yesterday, great content I been binge watching ever since. Any chance of kosher dill videos fermented and or regular?
Wow, the new camera is brilliant!!! As the cookies recipe😜😋
These cookies are amazing! Thanks for the recipe
Okay, I just finished making these cookies for the first time and they are everything you say they are!
I followed your directions without exception or variation, which is the way I do recipes the first time.
I have a kitchen-aid mixer, so I was able to do everything you did.
This recipe is definitely a keeper and will be filed away.
*My comments:*
After putting the cookie dough in the refrigerator for twenty-four hours as instructed and then taking it out to start making cookies the next day.
Oh.... My.... God..... that sh!t is like a hard clay..... but did soften up a bit for the second dozen I made.
I portioned out the rest of the uncooked dough and then froze those little balls of flavor for later use.
I like the kosher salt in the cookies.
I had a really hard time finding the _Malt Powder._
I went to no less than five grocery stores and came up empty handed, even after asking the staff for help.
I finally ordered it on line from Amazon and all is good.
A little too sweet for me, so the next time I make them I'll cut back on the white sugar.
Yep definitely making these!!!
Love your recipes
Just love you! Looks delicious!
Still my favorite!!!
Oh, yes, I am making these STAT!
They look amazing!! I’m texting my bestie to make these, omg I’m dying for one or three!!
4 for me please 😁😁
Thank you very much for sharing your recipe, my grandkids will be happy when I am going to make them this cookie 🍪👌👍
I hope you will do a video about these long forgotten cookies. This recipe goes back to the 1600's. It was my mother's favorite cookie, and certainly mine as well. The combination of the AllSpice and marmalade give them a unique flavor. Also, they don't depend on butter and sugar to deliver the "cookie" experience. Enjoy !!!
These looks AMAZING!!!!
Can you do more drop biscuit recipes? Please! The ginger peach are mind blowing, so Ik I’ll love anymore you post. 🍪🤎
I have made so many of your recipes all turning out fantastic. I already printed out this recipe and can’t wait to give it a try. I think the malted milk can be drank by itself can’t it?
Looks great! Instead of the molasses additive, how about caramel sauce? Have you tried that substitution before. How about 3/4 cup of oatmeal for extra chewiness? How about 3/4 cup of salted caramel chips too?
That would over do it
You don't need to change it. The combo of molasses & malted milk powder give the batter a deep caramel flavor. The recipe is perfect as is, though you could probably use the batter to make other types of cookies like oatmeal or maybe macadamia with white chocolate chips.
These are my favorite!!!!!!
You rock !!love this❤️
Well don’t these look absolutely DELICIOUS!!! These are going to happen!!!!
Yes I am going to make these
Where is the recipe
If you haven’t tried his cookies yet! YOU NEED TO!😩
So I noticed that if you bake these all at once they go “stale” quickly. I left them in a airtight container but I’m thinking either bake the batter as needed because it freezes well or stick a slice of bread or a tortilla in with them. Today I changed this up a little : I added melted butter instead of whipping butter and instead of three eggs I used one egg, two egg yolks and 4 tablespoons of milk. The batter already looks denser which I am hoping with make for a denser chewier cookie ….. TO be continued …..Update : I LOVE the way my cookies turned out with this modification ! If you don’t like a cakey cookie and you like it ooey gooey chewy like I do then do the modification above! I sealed them in airtight bags and even the next day they are perfect !! Can’t wait to mail these to my son on the West Coast !!
Can I use self-sifted instead of pre-sifted flour ? I get conflicting anwers on this. Many online bakers say to sift and pour into a measuring cup without tamping down. Others say nothing. Your cookie recipe looks great, and you make the very chocolate chip cookie I've been seeking for a long time. Thanks.
Milk chocolate chips, pecan chips and cornstarch go into mine. Crazy good recipe from a friend of mine. Yes, cornstarch.
Yes pecans are a must in chocolate chip cookies. Really a must in most cookies. Thanks
Where is the recipe?
I found it!
Must stop eating the dough
Must stop eating the dough….
Fabulous!
Malted powder and the molasses-game changers!
made your homemade salsa it was the bomb. Your ultimate chocolate chip cookie batter is in my fridge for baking tonight! Do you have an oatmeal raisin cookie recipe you can share?
Omg...my 4yr old granddaughter is watching this with me, she says come on throw in my mouth!...omg...lol..that was hilarious 🤣 can't believe she said that!!
OMG 🤩🍪LOVE 💖
6:59 that look though 🤣🤣🤣🤣
Yummy
Oh man, those look divine!! I must make! But... where are the nuts 😫 Btw, made the quiche one day and it was delicious!!!
Omg! Chocolate chips cookies.! Looks so good! I really wish you can list out ingredients in grams...LOL
I'm going to have to go buy a stand mixer and make those cookies. What part of Iowa Kaleb, I'm up in the NW corner of Iowa.
Can we scoop the dough into cookies, then let the dough set overnight?
Can you tell me the adjustments that need to be made for high altitude baking of these cookies? 5,280 feet?
I have all GFDF, Soy Free Options for all but the Malt.
So what is a good GFDF option for Malt Powder?
So, Kaleb, I am famous for my chocolate chip cookies (she says modestly) and my recipe is completely different from yours. Mine uses browned butter and a few secret ingredients and is closer to your brown butter oatmeal cookies. I DO refrigerate my dough overnight. Your recipe sounds intriguing and I like the puddled look of your cookies so I am going to follow your recipe to a "t" (hence a trip to the market for malted milk powder, bread flour and milk chocolate chips) and will do a comparison test.
OK. You win. Your recipe is the best. Honestly. It was worth making a trip to the market for all the extras. I did cut each of the sugars by 1/2 cup each and the cookies were still sweet enough.
Yummm
I just made these cookies...they are Very good....I have made the Tate's Chocolate Chip Cookies from their cookbook...which were my favorite ...these are better..but more work with some unusual ingredients...I mean bread flour and malt powder...really? I think the 24 hour wait to bake is the hardest...
What brand of molasses did you use specifically?
Is it possible add metric covert to gram on your recipes pages
11:00 Holy cow!
I think I just wet my pants!
I was just getting the list together, for this. WHERE'S THE WALNUTS omg lol.. can I add?
We don't have malted milk powder ... will have to look around, see who sells it. We just have coffee-mate (Canada)
Butter
anyone know how many cookies this batch makes? doesn’t say anywhere
💕
Where can I find the recipe???
You can find the recipe in the description of the video and also here: www.wyseguide.com/ultimate-chocolate-chip-cookie/
Ok, everybody is going to think I'm crazy but I don't like chocolate chip cookies.
It would be way better if you browned the bitter
Why not say the amount of the ingredients?? I guess these are "wing it cookies"
@Carol Trifu, if you look in the drop-down that says *SHOW MORE* you'll find the recipe (complete with instructions). I tend to look there first! Hope you make these cookies... I'm going to, love malted powder (old kid here, lol). Anyway, hope this helps. Have an Awesome week ahead.
Hi love your episodes but the music in background is not necessary it distract...
Okay. I started this recipe yesterday. Baked today with much excitement and great expectations. Alas, they are flat and ugly. Taste is good, for sure BUT the appearance is one ugly cookie!!! Being an experienced baker, I could and did follow the directions to a T (with the exception of placing a chip on top of each cookie). Great disappointment since I enjoyed your video and am forever on the search for the true ultimate chocolate chip cookie😟 In my experience, this is not it!
I am having the same problem. Is the butter and eggs at room temp or just softened to cream butter and sugar? I have watched his video a multitude of times and baked this recipe twice with same results. I am planning a third with cold butter and eggs to see if it makes a difference.
Update: I have baked a third time and same result. I have a fourth batch in the fridge. If it too comes out the same I am planning on increasing flour slightly and reducing sugar slightly. These do come out flat and ugly but taste amazing.
Update: I baked again and added more flour and same results. The extra flour was to compensate for the high humidity in Hawaii. But so far no go. I cannot get the cookies to look like Kaleb's at all.
Obviously not experienced enough
@@natalieeubank4533 Please don't be mean. You did not offer advise or suggestions just what feels like a snide comment. You do not know me at all to make the claim that I am not experienced enough. I was sharing my experience with Sally Stevens. I have many years of experience baking plus I live in Hawaii which is a humid tropical climate and that affects the end result of baking and bread making. As an example making sourdough in a tropical climate the process is different. It is a trial and error with recipes from different parts of the country or world. The Wyse Guide community is helpful to each other. If you have experience baking in a tropical climate, I welcome any tips you may be willing to share.
great recipe! observation: you dont need to constantly speak lol
It's his channel and he will do as he pleases he does not need to change a thing