I'm a 19 year old dude and know nothing about cooking. But I followed your video I measured everything to within 5 grams and the cookies turned out perfect! I found 9 mins in the oven is just the right amount of time. The hardest thing for me was finding the ingredients and the tools around the kitchen!
The only person on TH-cam (so far that I know of) that fully explains how make something. Thank you so much it helps a lot to understand what I am doing wrong. Can't wait to make these.
man this lady really helped me out big time. my gf has wanted to make her cookies for over a year now and today i finally thought i would do it. so thank god for this lady. Thank you Joy!!!
Are you using butter and not a buttery spread or margarine? Also, if you chill the batter until it's cold and firm, that also helps. And using an ice cream scoop to compact the batter will help prevent them from spreading.
I just wanted to thank you so much for your site and the step-by-step instructions. I lost most of my site about 10 years ago and so I cannot read recipes anymore, but I always love to bake using your site just means I just go step-by-step the same as you do and so far no one has complained about my baking! So thank you so very much
Sometimes if the butter is soft (I'm assuming you used butter and not a buttery spread or margarine) then the batter will be soft. So I would just place the batter in the refrigerator until it firms up.
A lot has to do with length of baking time. The longer you bake them, the more crisp they will be. Also, once you have the cookie batter on the baking sheets, you could flatten the cookies more so they are thinner.
If the bottoms of the cookies are browning too fast, it sounds like the oven temperature is too high. You could buy a free standing oven thermometer to make sure your oven's calibration is correct. Also, you could double pan when baking the cookies. You could try experimenting with baking powder. If they didn't spread at all, it could be the batter contained too much flour. Did you weigh your flour?
I would make the cookies thinner. So I would flatten the dough once you form it into rounds. Baking time also has a lot to do with the texture of the cookies. I would try experimenting with the baking time.
You might want to get an oven thermometer and check your oven's temperature and compensate for any error. Many ovens are off a lot. Also I'm not sure what kind of oven you are using but regardless of what the setting says only the bottom heating element should be used, never the top or if you have a fan, than the back element.
I reslly appreciate tat you get right to the recipe instead of giving us a lot of conversation thar has nothing to do with the recipe. And, your recipes and instructions are the best.
If the batter doesn't get firm once it's chilled, it must have something to do with the ingredients. Are you using butter, not a buttery spread or margarine?
Hi, im from the Philippines. I just love cooking and baking. When i want to have a recipe for cakes, cupcake, cookies and many more i go immediately to Joy of Baking.com. Ms. Stephanie explains the procedure very well and give more useful tips. I already tried several recipes here and my friends and relatives are wondering where did i get all my recipes. All recipes turns out very delicious. Thank you Stephanie Jaworski of Joy of Baking.
I am eating a plate of these right now and they taste so good! Crunchy on the sides but so moist on the inside and the chocolate chips melted are so divine!
This is always my go to recipe, I don't have any electric mixers but still tastes good. I made some changes, I use mix of almond and rice flour , because I'm allergic to wheat. I also put hazelnuts with the chocolate chips.
Baking soda is also called bicarbonate of soda or sodium bicarbonate. It is a leavener. Sorry, but I don't know of a substitute. Yes, you can cut up a chocolate bar.
When using a fan oven, reduce the oven temperature to 350 degrees F (180 degrees C). The recipe will make about 48 cookies. Of course, the amount will depend on the size you make the cookies.
I love, love, LOVE all your videos. I am a beginner in baking but I find your instruction easy to follow and your tips and explanation so helpful and clear. Thank you so much for your wonderful work!!
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
I LOVE this recipe! I let the butter come to room temp and creamed it with the sugars because I didn't need the batter until later. I put it into a gallon ziploc and put it into the freezer for a few to harden while I washed up. I took the batter out and shaped into rounded TBSP balls and smashed them slightly and froze them, then stored them in the freezer. I Bake at 375 for 14 min for a crisp exterior and chewy center. This way, I can bake as many as we want for one sitting. Thanks SO MUCH!
Thank you soo much for this demonstration! I finally have chocolate chip cookies my mother makes. I would call you the Technical Baker, because you're your instructions were so exact to what needed to be done, which is the type of instructions I needed. Thank you, keep doing what you're doing. My kids and I really loved my cookies this time around! :)
I'm assuming you used butter in the cookies. If they were crunchy, then I would bake them a little less next time. The longer you bake the cookies, the more crispy they will be.
Nicole N you should try making her chocolate banana cake, I made it not so long ago & my family loved it. Honestly I make it every now & then with her chocolate ganache frosting is the best combo. I recommend 😁✌️
Thank you so much for the description of these cookies. I've just spent the last few minutes to find a recipe for just this type of cookie. And up until now, I haven't found one with that description. So again, thank you 😊.
These are so good. I got the last batch of them in the oven and I'm busy sitting at the computer and eating the first batch. They're moist and chewy and not all hard like the ones you buy in the store.
Thank you for sharing this video. I have three boys and they are always asking for cookies! i've bought many brands and they are either too sweet or to oily……. i tried your recipe and i made a lot! i have also tried your pound cake and OMG my family loves it!
Thanks for good explanation and recipe, I made it!😍the taste is so good, i didn’t use backing soda i get stomach issues , instead i used backing powder and turned so well 🍪.
Hey stephanie, I just wanted to thank you for this recipe and all the other recipes that you share. They are so simple and yet so tasty. I made these cookies to a small party at office today. And everybody just loved them. Now I'm inspired to bake more. Also, I would like you to post a recipe with salted caramel in it. Preferably salted caramel cupcakes. Thank you.
i love u stefani all the recipes of yours are working for me and thank u so much for telling us all we need to knew about baking i bake every day its a real joy and im starting my baking project very soon
Thank you I haven't been able to probably make cookies and your cookie tutorial helped me make cookies for Christmas and they looked amazing and tasted delicious I wanted to thank you for making baking more fun and less stressful your video helped me so much❤
They shouldn't have spread that much, unless you made them very big. Make sure to use butter, not a buttery spread or margarine, and chill the batter if it's soft. Also, using an ice cream scoop compacts the batter so the cookies will spread less.
I tried this recipe out twice. Did literally exactly what you said. It came out soooo nice. I wish I could send u a pic as instead of adding all the chips and nuts in the mix I placed it on top of the scoop. It just looks and tastes so great . Thank you :)
These cookies are fairly easy to make. The cookies are more chewy in texture, although the longer you bake them the more crispy they will be.
i like chewy. addition of corn flour how it will be?
Wow, yes you answer the questions in my head...
I'm a 19 year old dude and know nothing about cooking. But I followed your video I measured everything to within 5 grams and the cookies turned out perfect! I found 9 mins in the oven is just the right amount of time. The hardest thing for me was finding the ingredients and the tools around the kitchen!
The only person on TH-cam (so far that I know of) that fully explains how make something. Thank you so much it helps a lot to understand what I am doing wrong. Can't wait to make these.
Laura Vitale (Laura in the Kitchen) has some really great recipes too!! I love her :)
👌
This lady is like the mother we all want.
So true
So true! But I have Mom like that!
Diana Manotti hi
So very true
I truly feel as if she is my mom
Your kids must be so lucky to have a mom like you!
i think so too
Yeah...she is a mother kids love to have...
man this lady really helped me out big time. my gf has wanted to make her cookies for over a year now and today i finally thought i would do it. so thank god for this lady. Thank you Joy!!!
Yes, you can freeze the dough.
Are you using butter and not a buttery spread or margarine? Also, if you chill the batter until it's cold and firm, that also helps. And using an ice cream scoop to compact the batter will help prevent them from spreading.
Sounds like a good idea. Although it is not something I've ever tried.
Yes. You can mix this batter by hand.
Yes, you can mix the batter by hand.
I just wanted to thank you so much for your site and the step-by-step instructions. I lost most of my site about 10 years ago and so I cannot read recipes anymore, but I always love to bake using your site just means I just go step-by-step the same as you do and so far no one has complained about my baking! So thank you so very much
It is a Kenwood Titanium Chef KM010. It was sold under the Delonghi brand in North America.
Sometimes if the butter is soft (I'm assuming you used butter and not a buttery spread or margarine) then the batter will be soft. So I would just place the batter in the refrigerator until it firms up.
You could try compacting the batter a little more when forming the cookies and then press them down to flatten them before baking.
A lot has to do with length of baking time. The longer you bake them, the more crisp they will be. Also, once you have the cookie batter on the baking sheets, you could flatten the cookies more so they are thinner.
Sounds like a good idea.
If the bottoms of the cookies are browning too fast, it sounds like the oven temperature is too high. You could buy a free standing oven thermometer to make sure your oven's calibration is correct. Also, you could double pan when baking the cookies. You could try experimenting with baking powder. If they didn't spread at all, it could be the batter contained too much flour. Did you weigh your flour?
I would make the cookies thinner. So I would flatten the dough once you form it into rounds. Baking time also has a lot to do with the texture of the cookies. I would try experimenting with the baking time.
It depends on the size you make them, but about 48 small cookies.
If you live in a humid climate, they will turn soft quite fast. You could store them in the refrigerator.
You might want to get an oven thermometer and check your oven's temperature and compensate for any error. Many ovens are off a lot. Also I'm not sure what kind of oven you are using but regardless of what the setting says only the bottom heating element should be used, never the top or if you have a fan, than the back element.
I reslly appreciate tat you get right to the recipe instead of giving us a lot of conversation thar has nothing to do with the recipe. And, your recipes and instructions are the best.
If the batter doesn't get firm once it's chilled, it must have something to do with the ingredients. Are you using butter, not a buttery spread or margarine?
Yes, I would say they are more chewy than crispy. Although the longer you bake the cookies, the more crispy they'll become.
I normally use 2 tablespoons (35 grams) of batter. So that's about 1/8 cup (30 ml). Sorry I don't know how many mm.
Hi, im from the Philippines. I just love cooking and baking. When i want to have a recipe for cakes, cupcake, cookies and many more i go immediately to Joy of Baking.com. Ms. Stephanie explains the procedure very well and give more useful tips. I already tried several recipes here and my friends and relatives are wondering where did i get all my recipes. All recipes turns out very delicious. Thank you Stephanie Jaworski of Joy of Baking.
Yes, you could do that.
I am eating a plate of these right now and they taste so good! Crunchy on the sides but so moist on the inside and the chocolate chips melted are so divine!
Hello Stephanie, Just wanted to say your recipes are so great and always works. Thank you.
Cookware stores sell them or you can buy them online through amazon.
This is always my go to recipe, I don't have any electric mixers but still tastes good. I made some changes, I use mix of almond and rice flour , because I'm allergic to wheat. I also put hazelnuts with the chocolate chips.
Baking soda is also called bicarbonate of soda or sodium bicarbonate. It is a leavener. Sorry, but I don't know of a substitute. Yes, you can cut up a chocolate bar.
Depending on how long you bake them, they can be soft.
When using a fan oven, reduce the oven temperature to 350 degrees F (180 degrees C). The recipe will make about 48 cookies. Of course, the amount will depend on the size you make the cookies.
I love, love, LOVE all your videos. I am a beginner in baking but I find your instruction easy to follow and your tips and explanation so helpful and clear. Thank you so much for your wonderful work!!
We love your comments however due to our busy schedule questions on the recipes may take some time. We check our Facebook page more often so if you would like a quicker answer post your question there. A link to our Facebook page is in the description above.
Yes.
I use a Taylor thermometer.
Wow, Stephanie,I just love your recipes. The chocolate chip cookies will be devoured by my grandkids. I will add walnuts. Thank you so much! Hugs
The only recipe I tried that worked. I had to put the batter in the fridge for a while but it baked perfectly! Your recipes are amazing! Thanks!
I LOVE this recipe! I let the butter come to room temp and creamed it with the sugars because I didn't need the batter until later. I put it into a gallon ziploc and put it into the freezer for a few to harden while I washed up. I took the batter out and shaped into rounded TBSP balls and smashed them slightly and froze them, then stored them in the freezer. I Bake at 375 for 14 min for a crisp exterior and chewy center. This way, I can bake as many as we want for one sitting. Thanks SO MUCH!
Made these cookies following this recipe yesterday. They turned out amazing!
I tried a lot recipes, but this is the best recipe!!! Thank you so much for great video with details.
Thank you soo much for this demonstration! I finally have chocolate chip cookies my mother makes. I would call you the Technical Baker, because you're your instructions were so exact to what needed to be done, which is the type of instructions I needed. Thank you, keep doing what you're doing. My kids and I really loved my cookies this time around! :)
Thanks Stephanie for this yummy recipe... My kids and husband LOVED the cookies..
You can just use two spoons to scoop out the cookie dough.
I'm assuming you used butter in the cookies. If they were crunchy, then I would bake them a little less next time. The longer you bake the cookies, the more crispy they will be.
Yes, I would do that.
Why do I always decide to use your recipes?!?! xD Awesome! I made your marshmallow, donuts, sugar cookies, and now this!!!
Nicole N you should try making her chocolate banana cake, I made it not so long ago & my family loved it. Honestly I make it every now & then with her chocolate ganache frosting is the best combo. I recommend 😁✌️
I made this today and turn out very nice ,,, thanks for the recipes
I love this recipe! It's chewy in the middle and crisp on the outside! This is now my go to recipe for chocolate chip cookies!
Thank you so much for the description of these cookies. I've just spent the last few minutes to find a recipe for just this type of cookie. And up until now, I haven't found one with that description. So again, thank you 😊.
I have a GE Profile Convection Oven. I'm not sure of the size.
You should be able to do that. The texture will be a little different though.
made these cookies for the first time and they turned out great..thanks for this amazing recipe...
Not sure what you mean?
The recipe calls for all purpose or plain flour, not self rising flour.
You could, although the texture and flavor will be a little different.
I love this lady. She is so expressive and really best. I always follow her recipes. Am making this today night. Thankyou mam
I don't use Kitchen Aid, I use Kenwood mixers and I have 2. A 5 quart and a 7 quart model.
This site just saved me. Am in Italy ready to bake for Fourth of July and no American measuring equipment. Leared how to use scales fast!
I tried this recipe and it worked beautifully!
i love your recipies because you tell us the perfect way to cook
These are so good. I got the last batch of them in the oven and I'm busy sitting at the computer and eating the first batch. They're moist and chewy and not all hard like the ones you buy in the store.
I made these with chunks of chocolate chips and they were soo good! I love this recipe 🙏💜
There are different sizes of ice cream scoops. The one I use is about 2 tablespoons.
I love all her recipes she is amazing!
Thank you for sharing this video. I have three boys and they are always asking for cookies! i've bought many brands and they are either too sweet or to oily……. i tried your recipe and i made a lot! i have also tried your pound cake and OMG my family loves it!
I made this recipe it was so yummy. My hubby and kids love the cookies. Thank you so much Stephanie :)
my moms name is also stephanie
Thanks for good explanation and recipe, I made it!😍the taste is so good, i didn’t use backing soda i get stomach issues , instead i used backing powder and turned so well 🍪.
Hey stephanie, I just wanted to thank you for this recipe and all the other recipes that you share. They are so simple and yet so tasty. I made these cookies to a small party at office today. And everybody just loved them. Now I'm inspired to bake more. Also, I would like you to post a recipe with salted caramel in it. Preferably salted caramel cupcakes. Thank you.
shruthi reddy recipe of chocolate brownies joy of baking
Just made these! First time I've ever made such yummy chocolate chip cookies. Thank you!!
i love u stefani all the recipes of yours are working for me and thank u so much for telling us all we need to knew about baking i bake every day its a real joy and im starting my baking project very soon
i love watching your vids before bed helps me ease anxiety that often leads to sleep paralysis these days im just sleeping peacefully
As the recipe on our website mentions it makes 4 dozen 3 inch cookies.
I always try your recipes ,it's wonderful . Thanks to inspiring me for backing 😌
The amount you bake these cookies, will affect how soft or hard they become.
I've never tried it, but I think you could use raw sugar.
2022 and I still find your chocolate chip cookies recipe the best. ❤️
Land o Lakes or Plugra are pretty good brands.
Yes I am.
I love you Stephanie! You are the best! You and Laura Vitale are my favorite!
ME TOO!
I love all your recipes!!!
I love love your recipes!!! They are very easy to follow and my husband loves them :)
I always chill the dough in the refrigerator.
This is my go- to recipe when I want to quickly bake a treat for my family! I made them tonight along with your chocolate cupcakes - yummmm!!!
Mary
That looks really yummy! Will try this right now! Thanks for sharing Joy!
Thank you for the recipe. Yesterday I made it and my husband and friends liked it so much!!
These are amazing! Not too sweet and the perfect balance between crunch and chew!
This is the best cookie recipe i have ever seen. Yours looks so perfect!
You could use all white sugar.
If you want them more crispy, I would bake them at the higher temperature.
So you get to control the amount of salt. But you can use salted and leave out any salt from the recipe.
Thank you I haven't been able to probably make cookies and your cookie tutorial helped me make cookies for Christmas and they looked amazing and tasted delicious I wanted to thank you for making baking more fun and less stressful your video helped me so much❤
They shouldn't have spread that much, unless you made them very big. Make sure to use butter, not a buttery spread or margarine, and chill the batter if it's soft. Also, using an ice cream scoop compacts the batter so the cookies will spread less.
You could try flattening them more before baking.
These cookies never fail!
You can bake them a little less if you want the cookies softer.
I tried this recipe out twice. Did literally exactly what you said. It came out soooo nice. I wish I could send u a pic as instead of adding all the chips and nuts in the mix I placed it on top of the scoop. It just looks and tastes so great . Thank you :)
just tried this recipe - really delicious! thank you Stephanie.