THE BEST CHOCOLATE CHIP COOKIES MAKES 12 depending on how big you make them Ingredients ~ American - 1 cup bread flour - 3/4 cup all purpose flour - 2 tsp kosher salt - 1 tsp baking soda - 1 cup butter (browned) 1 cup dark brown sugar - 1/2 cup white sugar - 2 tsp vanilla - 1 tsp espresso powder - 1 egg + 1 egg yolk - 1/2 cup semi-sweet chocolate chips - 5 oz dark chocolate chunks oven: 350°F 12-14 mins Ingredients ~ English - 135g bread flour - 100g plain flour - 2 tsp kosher salt - 1 tsp bicarbonate of soda ((also known as baking soda) NOT the same as baking power) - 225g butter (browned) - 215g dark brown sugar - 100g white / caster sugar - 2 tsp vanilla - 1 tsp espresso powder - 1 egg + 1 egg yolk - 100g dark chocolate chips (≈60% dark) - 150g dark chocolate chunks (roughly cut up dark chocolate bar) oven: 180°C 12-14 mins Notes: I recommend only using half the amount of salt it says to use in the recipe! Butter must be at room temperature when you add it! The sugar and butter mixture must be creamed until light and fluffy! Equivalents… Baking soda and bicarbonate of soda are the same. However baking soda is different to baking powder. In England we use bicarbonate of soda in this recipe. In America we use baking soda in this recipe. American all purpose flour ≈ English plain flour White sugar ≈ granulated sugar. However caster sugar should be used in this recipe as it specifies how the butter and sugar need to cream together until light and fluffy and caster is best for this result. Caster sugar is finer ground than granulated sugar but can be substituted for granulated. However granulated should not be used as a substitute for caster sugar as when the recipe calls for caster it means fine and granulated is not fine enough. Semisweet chocolate ~ 60% cacao content Bittersweet chocolate ~ 70% cacao content Unsweetened chocolate ~ 85%-100% cacao content The higher the cacao content the more bitter and less sweet tasting the chocolate is. You would ideally use less sweet chocolate for cooking purposes. Semisweet and bittersweet are fairly interchangeable. In order of sweetness, unsweetened being the most bitter; White Chocolate Milk Chocolate Dark Chocolate { Semisweet, Bittersweet } Unsweetened Chocolate omg that was a lot of writing. thank you so much! idk if anyone will bother to read this 😭❤️🍪
Thanks for this. I made this recipe multiple time and have to come back. This will make it much easier for me. Instead of pouring water in the brown Butter, I use coffee. It helps elevate the chocolate flavor. Just a tip.
The fact that it was just audio but she was speaking very casually annoyed me. If you are recording your voice, you should be able to make it perfect- not have the perfect placement of “likes” and “ums” which came off as really fake.
Just made these and they turned out AMAZING. The espresso powder is subtle but makes it soo delicious. Highly recommend and will only be making these going forward. I used 1 less tsp of salt (2 seemed like too much) , regular brown sugar (only one that i had) and I used kerrygold unsalted butter. Had to add a little water after it browned. Also completely cooled the butter before adding it to the sugars. 10/10
Is this one recipe ? Bcz I see that she makes more than one style and I haven’t more time so I want to know if this recipe is for all these styles (in the video) and thank you 😊
if anyone wants to know, i made these and they were amazing :) but i did change a couple things and if you want to make these you should know a couple things before if you don’t want to restart over and over again. firstly, when i browned the butter i stopped before there were those dark spots at the bottom. if you don’t do this, the flavor will be overpowering and not the most pleasant. i tried making them with the butter that had the dark spots and let’s just say it didn’t taste great. also, don’t add too much salt! at first i put the 2 teaspoons they said to put, but all you could taste was salt. just put 1 teaspoon and you’ll be fine. then, when you come to the point of adding the browned butter, make sure it is room temperature!! when i first tried it, i put the butter in when it was still warm and the dough was just liquidy, nothing like a cookie dough. the next time around, i popped it in the fridge for a while to let it cool. if you do all this, it tastes amazing :) EDIT: if you’re still facing problems with the dough being too liquidy, i found that adding the eggs last (after incorporating the flour) somehow made it a thicker dough. I’m not entirely sure why, but it definitely helped for me :)
I followed the recipe almost exactly, the only thing I got wrong was the butter.. I didn’t completely brown it, and just like you I added it sooner than I should, and I ended up with a liquidy batter... but it still worked! I kept it in the freezer (1cookie everyday for two weeks) somehow the more Its in the freezer the better it tastes... I can’t wait to make the second batch, hopefully I’ll get it perfectly... There was nothing with the salt tbh👀
cbui299 it’s cooking 2 minutes left I dead this to my friend and she says “this is why it tastes so salty!” I try the extra batter and she starts laughing when I made a weird face expressing how salty it was😂
Recipe: 1 cup bread flour 3/4 cup AP flour 2 tsp salt 1 tsp baking soda 1 cup butter, preferably browned 1 cup dark brown sugar 1/2 cup white sugar 2 tsp vanilla 1 tsp expresso powder 1 egg 1 egg yolk 1/2 cup semi sweet chocolate 5 ounces dark chocolate chunks
It's been a year but still I'll write the recipe So here we go : 1 cup of bread flour 3/4 cup of all purpose flour 2 TSP of salt 1 TSP of baking soda 1 cup of melted brown butter 1 cup of dark brown sugar 1/2 of white sugar 2 TSP vanilla 1 TSP of espresso powder 1 egg and 1 egg yolk Chocolate chips + chocolate chunks Thx for the likes ~
I’ve made this recipe many times throughout the pandemic but was always too lazy to brown the butter & would just used softened butter. Today, I remade it by browning the butter & am now kicking myself for omitting this step for soo long 🥲. It elevates the cookie to an out-of-this world extraordinary type cookie. This recipe is an award-winner 🍪
I have made this recipe twice and it came out perfect every time. Some crucial tips: Butter must be at room temp Sugar and butter mixture must be creamed till Light and Fluffy Use half amount of salt. Never fail
@@acidic6706 They said it gets greasy when you put the butter in when it’s still too warm. I once tried whipping butter and sugar and you will incorporate a lot of air and it will be like cake and less like cookies. Another tip would be to really make sure that you are using the right amount of every ingredient. So it’s better to weigh instead of using cups.
I made these cookies yesterday for Ramadan - they’re actually so much better than any other recipe I’ve tried. The browned butter makes a HUGE difference
@@cielo4413 It's not the same. Ghee is clarified butter (which is great), but browning the butter completely changes it's flavor. When you brown butter it becomes nutty in flavor and sort of similar to dark brown sugar. When you add it to a cookie recipe it adds another layer of flavor. It's pretty intense though, so I usually do one stick browned and one stick just softened.
@@amichaels1871 Desi ghee is very similar to clarified butter. That's not what brown butter is. The browned solidified milk particles are kept in regular brown butter. In desi ghee, they are filtered out. So no, not the same thing
Made this recipe a bunch of times. Here’s my advice: • Don’t use coffee grounds instead of instant coffee. Coffee grounds doesn’t dissolve like instant coffee. • Cut the salt by half because it ends up being too salty for my taste. • Use good quality butter other wise the cookies will be bland. • I’m not a fan of super sweet stuff but the sugar measurement in this recipe is perfect for me. If it’s still too sweet for some then take 2 tbsps away from the white sugar. • Absolutely let the butter cool, it actually does end up being too greasy if you don’t. • I use chocolate chips instead of chocolate chunks and it’s pretty much the same except it’s not bigger bites of chocolate. • Don’t overmix once you add the egg because if you whip too much air the dough will be much thicker. • You can use all purpose flour if you don’t have bread flour. • Most of the time I do half this recipe when I don’t want to make too many cookies. The result is just the same. Edit: some ppl have questions so here’s my take- • When doing only half the recipe, you don’t need to split one egg yolk in half. Using only one egg is fine. • The amount of cookies for half this recipe just depends on the size you make your cookies. • When browning the butter, make sure it’s searing on medium heat while stirring constantly. Low heat takes forever to brown the butter. • Cool the butter to room temp or cool in the fridge. It doesn’t really matter just as long it’s still liquid and not hot. • You could use regular brown sugar if you don’t have dark brown sugar. • Baking at 350 f or 180 c for 9-11 mins is perfect for a chewy and crispy cookie. • Also keep in mind that once you take the cookies out of the oven, they will keep baking from the residual heat. So try not to overbaked if you want the chewiness of the cookie. Edit #2: • Technically you can use margarine in the recipe in replacement of butter, but the texture and taste will be completely different so I don’t recommend it. • The expresso powder isn’t necessary. The difference with and without would probably be the color. Thank you for the likes
So I've made this recipe many times, and I do have one massive tip. After browning the butter to a liquid, put the butter back into the fridge to firm into a solid, then remove it from the fridge to soften to room temperature. This will essentially give you the same consistency as 'softened butter' in a recipe, but keep the delicious browned flavor. I've made these many times and I seriously think the only downfall is that an entire cup of liquid butter is just too thin and greasy to EVER firm your sugars up into the creamy batter. The cookies come out too flat and not looking or texturizing like proper cookies. When you harden, then soften the browned butter, they do!
@@Valkyrio22 Water is added, like in the video, immediately after taking it off the heat. And I usually leave it like 2-3 hours or until it's solid and not liquid! Like your standard butter.
Ingredients: - 1 cup bread flour - 3/4 cup all purpose flour - 2 tsp kosher salt - 1 tsp baking soda - 1 cup butter (browned)* - 1 cup dark brown sugar - 1/2 cup white sugar - 2 tsp vanilla - 1 tsp espresso powder - 1 egg + 1 egg yolk - 1/2 cup semi-sweet chocolate chips - 5 oz dark chocolate chunks * top up with water to make up 1 cup of liquid oven: 350°F (180°C) 12-14 mins
ingredients: 1 cup bread flour 3/4 cup all purpose flour 1 tsp baking soda 2 tsp kosher salt 1 cup unsalted butter 1 cup dark brown sugar 1/2 cup white sugar 2 tsp vanilla extract 1 tsp espresso powder 1 egg 1 egg yolk 5 oz dark chocolate chunks 1/2 cup semi sweet chocolate chips sift flours, salt and baking soda into a bowl cut butter into small chunks and put into a sauce pan until it reaches a boil. stir to make sure it browns evenly. it should turn a brown- nutty color. one you see dark brown bits at the bottom, pour into a liquid measuring cup and add as much water needed until it reaches one cup. let cool to room temperature add sugars, vanilla, and espresso into bowl. add in cool butter and mix. add egg and egg yolk. slowly add in flour and beat. flour does not need to be completely mixed in. fold in chocolate and scoop onto baking sheet. ( optionally chill for 1 hour or overnight for more flavor) bake for 350 degrees F for 12-14 minutes
Hey guys, I just tried this recipe and it turned out great. the only tweak I did was I put 1 1/2 tsp of salt since I read from others that it was too salty. I browned my butter until it was light brown and there are brown bits showing. I immediately poured it into a measuring cup and let it sit until it came to room temperature then filled with water to be exactly 1 Cup just like in the video (recommend browning the butter to be the first thing done). After combining the sugars with the brown butter, the consistency seemed like there was too much butter. I just kept mixing it until it was well combined. Once I mixed in the dry ingredients and chocolate chunks, I had to refrigerate the dough because the batter was gooey. After 30 mins in the fridge, the dough was perfect. Definitely keeping this recipe! Happy baking!
I had the same problem too gooey, nothing like the video, so you have to let the dough chill and it will get to right consistency? So I can form into balls?
Jose Albano Flores yes. Putting it in the fridge really helps. I made it a second time and i used the electric hand mixer and whipped the butter and sugar until it became really Creamy. And reduced the salt to 1 tsp.
Glad I read this before I added my dry ingredients...I’m gonna scrap those and start new so they aren’t salty! I hate when cookie come together perfectly and end up a salty mess!
these are my fave cookies, here's some tips! - browning the butter as much as they did makes the cookies too rich. A bit less brown is perfect, but just melting it makes the result slightly less mind- blowing. - COOL THE BUTTER!!! I spent SO LONG whisking these a few weeks ago, and when I finally just popped the bowl into the fridge, it made it so much easier to whisk. - you have to use unsalted butter, or they come out waaay to salty. Made that mistake. - The first time I made these, I chilled the butter for AGES, and it was still warm. I tried mixing it w the sugar, but it was just too warm still! I put that bowl into the frieg for abt 10 mins, and it was perfect, and creamed v fast. Been doing this ever since! yeah! hope this helps!
Mae Walker Thanks a lot for the advice! You helped me very much, my dough turned out so delicous, it's chilling in the fridge right now, can't wait to taste the cookies tomorrow :D
dinsoof I baked them a few minutes longer because I like them more crispy and they turned out delicous! :P I made one half with smarties and the other one with chocolate and both taste amazing. If you want to make them yourself I have a few suggestions to make those cookies even better: 1. I would use a bit less sugar since the brown sugar has a very strong taste and they tend to be a little bit to sweet. 2. Don't make the butter as brown as they recommend it in the video or else it will tast to strongly 3. If you like the cookies more crispy than leave them in the oven a bit longer. 4. Put the butter in the fridge after it cooled down a bit and let it in there for about 15 minutes. 5. The cookies dont really look like they do in the video, mine are bigger and flatter so if you dont like big cookies than make smaler balls of dough. That's it & enjoy ^^
Nope Oh thank you so much for your tips! I actually made them earlier and they weren’t as spectacular as I expected but they were still good. They were crunchy but didn’t spread out enough for my liking . I do believe everyone gets a different result from this recipe though. But im not going to complain, my family enjoyed them and im happy you enjoyed yours too! 😄
i used to make these with my girlfriend. now my ex gf. i remember when we first tried making chocolate chip cookies and they didn’t come out so good but just the time we shared doing it was all that mattered to me. and then we came across this video. we were so hyped. we went to the store and got all the ingredients. we live in another country that’s not USA so we tried to get everything as close as possible. we got to baking and followed all the steps. it came out amazing. we were so stoked. we would always be like ‘okay this time i’m only eating half of one’ and end up eating a bunch together. it was wonderful, every time we made it. i think about her all the time and about the cookies we made together. i wonder if she does too. i miss her and our moments like these together. i hope you’re well L❤
Well if you didn’t do anything that bad to her to hurt her and she didn’t do anything that bad to hurt you you should give her a call because sounds like you still love her.
@@Jp-eo8mx it could be that they found they weren’t a good fit, or just different life directions. Unforunately love alone cannot hold up a relationship
I've noticed a lot of people had runny dough. That's because your sugar-butter mixture wasn't stable, which leads to butter separating while baking and results in flat greasy cookies. I would reccommend letting you browned butter cool to a lower temperature than it says in the video. Beat your butter-sugar mixture well, make sure it's light in color and not too soft, but rather firm and stable. If it's still too soft and not like in the video, put in in the fridge for 5-10 minutes, it will help the mixture firm up a little. Also keep in mind, if you're replacing kosher salt with table or fine sea salt, use 1.25-1.5 times less than given in recipe
Kristlene Decangchon These are the measurements I used (a little different from the original recipe) 230g butter 140g bread flour 105g all purpose flour 8g table or fine sea salt (or 12g kosher salt if you have it) 40 ml water 7 g baking soda 210g brown sugar 50g White sugar 1 egg 1 egg yolk About 250g chocolate
Here is the written recipe: DRY INGREDIENTS 1 cup bread flour 3/4 cup all-purpose flour 2 tsp kosher salt 1 tsp baking soda WET INGREDIENTS 1 cup browned butter 1 cup dark brown sugar 1/2 cup white sugar 2 tsp vanilla 1 tsp espresso powder 1 egg 1 egg yolk FINISHING INGREDIENTS 1/2 cup semi-sweet chocolate chips 5 oz dark chocolate chunks
Okay ladies, I failed in making these more times than succeeding. They used to come out really hard and crunchy for some reason... So, I switched things up a little and here’s what I did differently that worked for me Instead of adding water to the butter, I put in an ice cube to really ensure it would cool down. Plus, when it melted, it was the perfect amount to make 1 cup of liquid I wanted a cookie that rose a bit more, so I added a teaspoon of baking powder to the dry ingredients as well. I also cut the amount of salt in half since I always thought they were a bit too salty for my liking, even though I always use unsalted butter. But I’m sure you can just cut out the salt completely if you have salted butter instead When I creamed the butter and sugar solution(?), it became really fluffy, almost like a thick whipped cream. Because of this, the ratio between wet and dry ingredients got all messed up so the batter was really sticky and hard to work with, even after incorporating all of the dry ingredients. So, I added 1/3 cup more of each type of flour (1/3 C. AP flour + 1/3 cup bread flour) and the mixture was perfect. Lastly I baked them for a solid 15-17 minutes at 180 degrees Celsius since the baking powder made the dough a bit thicker :) Congratulations if you read all that! I should be studying instead of baking but if I can make some bomb cookies, you can too
I just made these cookies HANDS DOWN THE BEST COOKIES I have ever tasted !! Don’t sleep on this recipe y’all - the brown butter and espresso powder addition omgg chefs kiss!!!
Make sure you are using UNSALTED butter for this recipe. When I tried this recipe, I just grabbed a stick of butter. I ended up burning it instead of browning it. Turns out I was using a SALTED stick of butter, which is difficult to brown. MAKE SURE YOU'RE USING UNSALTED BUTTER!!! Just a warning for any newbies at cooking and baking. EDIT: Also keep in mind - if you do decide to use salted butter, don't add the kosher salt. Your cookies will come out salty if you do. Just melt the salted butter and don't try browning it (if you're a newb like me). I tried browning unsalted butter today. It was a success! Just some reminders the video doesn't tell you: - When you brown the butter - YES, it is supposed to make that loud ridiculous, cracky popping sound. - When that popping sound stops - that is a RED alarm that your browned butter is about ready, and you have to pour it into a cup soon. - KEEP AN EYE ON THE BROWNING BUTTER if you are browning for the first time! - If the browning butter pops out and hisses or whatever, the heat is up too high and you need to lower it. Adjust the heat, swirl the butter till that popping stops. [be careful..] - Make sure you are swirling the melted butter, like the video says. Really important. - PLEASE consult other resources too, I'm just leaving tips on my first experience browning butter. This is a newbie tip list. EDIT 2: Accidentally typed "boiling butter" instead of browning butter.
@@tiff5291 They were terrible - tasted burnt. It's been a couple days since I made my first batch. They are a lot better now! They taste delicious, crisp and chewy. If you mess up your first time, don't be intimidated. I still remember my family telling me I could never bake that horrid day. Today my mom was asking for cookies so she can share them with her co-workers! I ended up switching to a more simpler recipe (also made by Tasty) tasty.co/recipe/chocolate-chip-cookies I would recommend people new to cooking to try this recipe out first instead. It's less complicated, fewer ingredients needed, and they still taste amazing. As expected, since it's by Tasty!
@@galii I didn't say you absolutely shouldn't use salted butter, I just said *it's difficult to brown it* and not recommended. Literally, if you Google "Can you burn salted butter?" you are told that "it's actually more difficult to avoid burning salted butter compared with unsalted. The best bet is to stick with using unsalted butter." Again, it's simply a warning for new bakers. I messed up and new bakers might, too.
I've noticed a lot of people complaining about three things in this recipe, the sweetness level, how salty the cookies are and the espresso being too overwhelming. So do as any good baker would and tweak the recipe when it comes to the sugar level, it won't hurt a thing! Second, they added a shit ton of salt no baked recipe needs that much salt so literally put some salt in the palm of your hand and from there do a pinch of salt (not too little but not too generous either). Finally, when it comes to the taste of the espresso powder you have to remember that is REALLY strong even if you like/love coffee I would take it down a notch if you don't like coffee take it out and add vanilla. It's that simple.
Well said. Also, if you don't like coffee, still using a but of the espresso powder or a teaspoon of ground coffee and it will just boost the chocolate flavor, no coffee taste (unless you put more in)
as an asian, I never had a chewy cookies before. and then, they sold those in subway sandwich shop. bought one, took a bite, and then I had that “I was blind, now I see” moment. chewy cookies are amazing.
i tried this recipe and if you dont have an electric mixer like me, leave the whisked up sugar and butter in the fridge for about 15-20 min until you see the consistency in the video. when you draw a line down the creamed butter with a spatula, the contents should not move. also when youre done baking it, do not put the cookies in the fridge to cool it down because it will harden the cookies and feel processed! happy baking!
@@Joeylaffoon i doubt it, the butter wouldve cooled at 20 minutes. You just need the butter and sugar to be somewhat pale, takes about 8 minutes for me.
I tired making these a few minutes ago and here are some very helpful tips you might want to know before starting. 1. You really don’t need to brown the butter melting it is just fine 2. Let the butter cool before adding the water or else it will foam up and overflow and make a mess (similar to adding mentos to coke) 3. Don’t add as much salt as they say it’s way too much and mine came out super salty 4. I found out that 13 minutes in a 350 degree oven is the perfect time Hope it helps 😊
Issagirl 97 and also the batter when mixed for a longer amount of time in order to get it to fluff up makes the cookie rather Cakey that chewy. And the water makes the batter runny.
This recipe is amazing. Made it several times and they come out perfectly. Wait for the butter to cool! Admittedly I omit the espresso powder and sprinkle some sea salt on each cookie before baking. I am also a little more generous with the chocolate. Edit: made again with espresso powder and it’s a game changer honestly.
Made these cookies. They were uhh amazing. Probably the best cookies you can make at home. Don't think twice. Just make them. A few suggestions. 1) it's fine to use milk chocolate instead of dark. Just as delicious. 2) it's fine if you don't have bread flour. Just use regular flour equally. I added an additional half teaspoon of baking powder (along with the baking soda). Turned out fine. 3) DONT USE THE MEASUREMENTS OF GRAMS. I used the butter measurements of grams, and it was greasy af. So just go with 1 cup of butter (which is ideally 200g) 4) 13 minute mark is perfect to take them out. Enjoy! EDIT: 5) I definitely needed more chocolate than the amount in recipe. (about 1/2 cup more) So don't be shy about adding extra chocolate.
@@heartbreakistemporaryswagi5033 the thing is they dont eat the food they make, they just throw it away/compost, (they do eat some of it but its like 000.01 percent of what they cook. I can link the video of them when they started composting (it really shows how much they waste and dont even eat of perfectly good food)
@@jackiematanza2791 No they really don't, yes i am sure a few of them eats everything they make, but that's probably more of them not wanting to go and buy breakfast/lunch/dinner, I can link the video I was talking about if you don't believe me, literally all the comments are of how much they waste. I'm not hatting on tasty, I love their videos, but they do waste a lot which is sad is all.
To the people saying it's too sweet: Stop using milk chocolate. This recipe calls for semi-sweet and dark. If you want to use milk chocolate, you'll have to cut back on the sugar. To the people saying it's too salty: Stop using salted butter. This recipe is as close to perfect as a recipe can get.
Can someone tell me how many cookies does this recipe makes? Cuz it's just me and my sister so I wanna know before head if I gotta store some 😅 I'll really appreciate it
The recipe is too sweet for me and my family and my friends, despite following all of its measurements and ingredients perfectly. Reduce the sugar by 3-4 tablespoons and using less chocolates works. Although nowadays I just use a different recipe explained by some professional pastry chef on TH-cam.
bread flour 1 cup all purpose flour 3/4 cup Kosher salt 2 tsp Baking soda 1 tsp Butter 1 cup Dark brown sugar 1 cup White sugar 1/2 cup Vanilla 2 tsp Espresso powder 1 tsp Egg + egg yolk Chocolate chip 1/2 cup Dark chocolate chunks 5oz 350°F (180C) 12-14 mins
I would love to see more videos like this. I love being able to learn the science and the “why” behind what makes different ingredients act the way they do and the different outcomes. This, for me at least, is the kind of thing that helps me become a better cook because if I know why ingredients act the way they do, I will be able to create more dishes on my own and not always have to rely on a recipe. I would love if you guys would do this same type of video with cooking rice. You could have the different methods for cooking, the different types, different ways to season or add flavor.
FOR MY FELLOW EUROPEANS here's the recipe coverted in grams :) 125 grams of bread flour 95 grams of all purpose flour 2 TSP of salt 1 TSP of baking soda 227 grams of butter 195 grams of dark brown sugar 100,5 grams of white sugar 2 TSP of vanilla 1 TSP of espresso powder 1 egg and 1 egg yolk Chocolate chips + chocolate chunks Edit 1: thank you for people in the comments for correcting some measurements :) Edit 2: change according to YOUR taste
1 cup bread flour 3/4 cup all purpose flour 2 tsp salt 1 tsp baking soda 1 cup butter 1 cup dark brown sugar 1/2 cup white sugar 2 tsp vanilla 1 tsp espresso powder 1 egg and egg yolk 1/2 cup chocolate chips 5oz chocolate chunks 1. In a bowl, sift together the flours, salt and baking soda 2. Melt the butter in the stovetop for a few minutes until it turns a dark brown colour 3. Take the butter off the stove and pour it into a liquid measuring cup, add water until it reaches 1 cup 4. In another bowl, mix together the dark brown sugar, white sugar, vanilla, espresso powder, eggs and the cooled down brown butter 5. Cream until fluffy and smooth 6. Add the flour mixture in thirds and mix in between every addition, until you can’t see any of the flour 7. Fold in your chocolate chips and chunks 8. *OPTIONAL* For better flavour, put the dough in the fridge for an hour (overnight for even better flavour) 9. Plop the cookies on a baking sheet and bake them off at 350f or 180c for 12-14 minutes 10. Serve the cookies with milk and enjoy :)
I've made this cookie multiple times, following the recipe to the T and all I can say is WOW! The cookie is delicious and soft and chewy and just amazing. A few tips I would give is brown the butter first as it takes quite a while to cool. I usually pour it into a bowl and just leave it out to let it come to room temp. When you stick your finger in, it should be nice and warm but not too hot. I used sea salt and just grinded it up myself as I couldn't find any kosher salt and I used 70% dark chocolate bars as it can be a bit sweet. It is important to cream the butter until it is nice and fluffy and light. It should be a light brown colour. With the espresso powder, I like to use Nespresso instant coffee and I like to add two teaspoons as it gives a stronger flavour that I love. I recommend with using a fan force oven, at the twelve minute mark, take it straight out of the oven and let it cool in the pan. If it's still gooey in the middle, don't worry as the residual heat will cook it. Hope you enjoy these tips and really do try this recipe out. ITS AMAZING!
Aimee Escaño maybe your butter wasn't cooled enough? Was the texture oily and wet, cause that may be the reason why. Maybe try again because the cookie is really good and I wish you the best of luck if you do!
I just made this for the first time. Literally the best CHOCOLATE CHIP COOKIES IN THE WORLD. It's very soft, chewy, fluffy and crunchy on the outside. Not too sweet just the way i like it! But i did some changes to the recipe - I use only 1 tsp of salt because im using salted butter - Coffee powder instead of espresso - i add extra 1/4 each flour because it was too liquidy ( also to prevent flat cookie) - i use only dark chocolate so it doesn't taste too sweet, just the way i like it
@@inaiman95 I added a bunch of extra flour, I think I added too much of the butter. They ended up being really chewy but not really crunchy so I still have to work on it a bit
WOW WOW WOW I made this recipe and omg this is the BEST chocolate chip cookie recipe I have tried yet. I made cookies yesterday they didn't turn out so great... told my dad I would try this recipe he was sceptical at first but he LOVED them he said he could taste the butter. So thank you Tasty for the absolute BEST chocolate chip cookie recipe. I will use this recipe from now on. :))
This gal has the most amazing voice. Something about the way she annunciates and the way the words come out just sound so eloquent and soothing. Btw, this sounds AMAZING!
I mean, tasty doesn’t have that good of recipes. They are only in it for the money from views (obviously) but I’m saying tasty isn’t as good as they claim.
@@Gamerblox00 Bro, I have made the tasty cookie recipe that they claimed the be the best, and I made the basics with babish one that was way better and it wasn’t even fancy.
i took 2 hours to make these for my sister, and she told me she liked the store cookies better lmao Edit: a year later and she still thinks these are worse lol
I’ve used vanilla pudding mix in my recipe soo good 😊 3/4 cup white sugar 3/4 cup brown sugar 1 cup butter 2 and 1/2 cup flour 1 egg 1 package of vanilla pudding mix
This definitely can be the best recipe with a few tweaks. Firstly add I tsp of salt, not two. Use 1 or 1 and a half tsp vanilla essence, Not 2! Also be sure to use the right sugar that is mentioned, not icing sugar. Also let the butter reach room temperature, that is essential. 1 hour of chilling and then scooping is preferred in my opinion. Follow my steps and you'll get the best out of this recipe. Also the cookies will feel soft after you take them out. That is how they are supposed to be at first. Let them cool and they'll set
I added 100g white sugar, 220g of brown sugar and 225g of liquid roasted butter and 20g (2 tsp) of vanilla together. Mixed it and it still is dark brown and liquidy after 20 minutes of stirring with an electric stirrer...
Tasty organization. The tasty 101’s are extremely enjoyable to watch. I know someone that’s been in the culinary it’s refreshing to have very professional clean outlook on teaching people that like to cook or are passionate about their trade. Keep up the good work look forward to more to come.
Thank's for this, My Mom made the best chocolate chip cookies ever and she passed in 2012 and I never got her recipe. God bless my Mom, she was such a beautiful person,
Okay, I’ve made these cookies twice now, and I just need to get something off my chest. These cookies are what I imagine true love would feel like. I swear to you, I’m going to need to nail down a man, so I’ll invite him over and cook him dinner. I’ll finish with these cookies, and I’m sure there will be a proposal at the end of them. These are everything.
Those are the best cookies i have ever tried!They are super soft from inside and crispy from outside, they are very easy and quick too, and i tried like 10 recipes and these look more puffy and taste great! You should definitely try them!🍪🍪
*more accurate* metric conversions 136g bread flour 96g all purpose flour 2 tsp kosher salt 1 tsp baking soda 227g unsalted butter 220g dark brown sugar 100g white sugar 2 tsp vanilla extract 1 tsp espresso powder 1 egg 1 egg yolk (couldn't find conversions for the chocolate chips and chunks but just throw some in there you'll be fine)
I followed your recipe but my sugar mix was still liquidy and not foamy like in the video. So i ended up adding more flour. It tastes okay but I wonder where i went wrong...
This is by far the best cookie recipe I've ever tried! The bread flour makes a huge difference. So does the melted slightly browned butter. Oh, and the dark brown sugar instead of light brown...Basically, up until now, I've been making cookies the WAY wrong way..
I made these a while back, they turned out terrible😭The browned butter made my cookies extremely dark and I accidentally poured the butter too quickly so my dough was very greasy😭😭Let's just say it was a waste of money:(( (for me!)
I love the crispiness on the outside, The next time I will reverse the chocolates using 5 oz of the Semi sweet chocolate and a 1/2 cup of the dark chocolate. It was perfect for my hubby but too sweet for me. I have changed my mind. Placing my cookies in the refrigerator reduced the sweetness of the cookies. It still held it crispiness. I love my cookies don't need another recipe. Thanks for sharing 👍
I changed my mind placing the cookies in the refrigerator reduced the sweetness of the cookies and still held the crispiness. I love my cookies I wouldn't make a change to this recipe. Thanks for sharing 🏆.
These are not as helpful as test kitchen or bon appetit explanations. The steps are all mixed up with the "science" part. Which in buzzfeed science is just the producers experience.
You can find it by weight in serious eats, because they stole the serious eats article on chocolate chip cookies almost word for word. sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
I have tried this recipe without expresso powder and it turns out marvelous. Just it is too sweet. I already put only half amount of brown sugar but when i cream it with butter, i didn't turn fluffy thus i put another half . Gonna try after this.
Oh the narrator lady, your enthusiasm while talking about these recipes is really nice and make these videos even more enjoyable, keep up the good work!
Jasmine Riccardi Honestly I only used all purpose flour for the recipe instead of a combination, although if you used only cake flour that could have been the problem. :)
That looks sooooooooooooo good. For people like me who are lactose intolerant here's some tips: Instead of regular milk, use lactaid brand milk(don't worry it's really milk without the lactose) Instead of butter, use margarine (it's works as a substitute for butter, believe me I've used it for cooking so many times it doesn't make a difference)
Marshmallow Lemon I actually find big difference of margarine and butter in context of flavor. I started baking with margarine, but, once I baked with butter, I'm in love.
The fact that they tested out a bunch of different variables and explained why they were good/bad---- respect
Shaun Archer I am definitely trying the brown butter. 🤗🤗
From my heart to LOVE 💘
You guys shouldn't use tasty recipes. they usually don't work
arti maybe it’s the people who make them?
@@kain5637 no the recipes are really hard to make and fail most of the time. i Recommend using other recipes
THE BEST CHOCOLATE CHIP COOKIES
MAKES 12 depending on how big you make them
Ingredients ~ American
- 1 cup bread flour
- 3/4 cup all purpose flour
- 2 tsp kosher salt
- 1 tsp baking soda
- 1 cup butter (browned)
1 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 1/2 cup semi-sweet chocolate chips
- 5 oz dark chocolate chunks
oven: 350°F 12-14 mins
Ingredients ~ English
- 135g bread flour
- 100g plain flour
- 2 tsp kosher salt
- 1 tsp bicarbonate of soda ((also known as baking soda) NOT the same as baking power)
- 225g butter (browned)
- 215g dark brown sugar
- 100g white / caster sugar
- 2 tsp vanilla
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 100g dark chocolate chips (≈60% dark)
- 150g dark chocolate chunks (roughly cut up dark chocolate bar)
oven: 180°C 12-14 mins
Notes:
I recommend only using half the amount of salt it says to use in the recipe!
Butter must be at room temperature when you add it!
The sugar and butter mixture must be creamed until light and fluffy!
Equivalents…
Baking soda and bicarbonate of soda are the same.
However baking soda is different to baking powder.
In England we use bicarbonate of soda in this recipe.
In America we use baking soda in this recipe.
American all purpose flour ≈ English plain flour
White sugar ≈ granulated sugar. However caster sugar should be used in this recipe as it specifies how the butter and sugar need to cream together until light and fluffy and caster is best for this result. Caster sugar is finer ground than granulated sugar but can be substituted for granulated. However granulated should not be used as a substitute for caster sugar as when the recipe calls for caster it means fine and granulated is not fine enough.
Semisweet chocolate ~ 60% cacao content
Bittersweet chocolate ~ 70% cacao content
Unsweetened chocolate ~ 85%-100% cacao content
The higher the cacao content the more bitter and less sweet tasting the chocolate is. You would ideally use less sweet chocolate for cooking purposes.
Semisweet and bittersweet are fairly interchangeable.
In order of sweetness, unsweetened being the most bitter;
White Chocolate
Milk Chocolate
Dark Chocolate { Semisweet, Bittersweet }
Unsweetened Chocolate
omg that was a lot of writing. thank you so much! idk if anyone will bother to read this 😭❤️🍪
Thank you!!
Omg thanks so much for putting exact gram quantities 😊
Baking powder is soft so if your using baking powder put 3x as much as baking soda
Thanks for this. I made this recipe multiple time and have to come back. This will make it much easier for me. Instead of pouring water in the brown Butter, I use coffee. It helps elevate the chocolate flavor. Just a tip.
Thank you
Is it just me or is her voice is literally so satisfying to listen to!
Sohni Beamon yeah I was wearing headphones and my ears were tingling it’s like asmr
The fact that it was just audio but she was speaking very casually annoyed me. If you are recording your voice, you should be able to make it perfect- not have the perfect placement of “likes” and “ums” which came off as really fake.
Sounds like a Robin from Stranger Things
Nope, she sound like dying
Vocal fry on point.
Just made these and they turned out AMAZING. The espresso powder is subtle but makes it soo delicious. Highly recommend and will only be making these going forward. I used 1 less tsp of salt (2 seemed like too much) , regular brown sugar (only one that i had) and I used kerrygold unsalted butter. Had to add a little water after it browned. Also completely cooled the butter before adding it to the sugars. 10/10
Is this one recipe ? Bcz I see that she makes more than one style and I haven’t more time so I want to know if this recipe is for all these styles (in the video) and thank you 😊
@@NightHunter1241 yea start at the 2:45 mark and that's the actual recipe. The stuff before is just them testing different ingredients.
if anyone wants to know, i made these and they were amazing :) but i did change a couple things and if you want to make these you should know a couple things before if you don’t want to restart over and over again. firstly, when i browned the butter i stopped before there were those dark spots at the bottom. if you don’t do this, the flavor will be overpowering and not the most pleasant. i tried making them with the butter that had the dark spots and let’s just say it didn’t taste great. also, don’t add too much salt! at first i put the 2 teaspoons they said to put, but all you could taste was salt. just put 1 teaspoon and you’ll be fine. then, when you come to the point of adding the browned butter, make sure it is room temperature!! when i first tried it, i put the butter in when it was still warm and the dough was just liquidy, nothing like a cookie dough. the next time around, i popped it in the fridge for a while to let it cool. if you do all this, it tastes amazing :)
EDIT: if you’re still facing problems with the dough being too liquidy, i found that adding the eggs last (after incorporating the flour) somehow made it a thicker dough. I’m not entirely sure why, but it definitely helped for me :)
cbui299 thks
Did u used unsalted or salted butter
I followed the recipe almost exactly, the only thing I got wrong was the butter.. I didn’t completely brown it, and just like you I added it sooner than I should, and I ended up with a liquidy batter... but it still worked! I kept it in the freezer (1cookie everyday for two weeks) somehow the more Its in the freezer the better it tastes... I can’t wait to make the second batch, hopefully I’ll get it perfectly... There was nothing with the salt tbh👀
cbui299 it’s cooking 2 minutes left I dead this to my friend and she says “this is why it tastes so salty!” I try the extra batter and she starts laughing when I made a weird face expressing how salty it was😂
Anh Nguyen you want to use unsalted butter :)
Recipe:
1 cup bread flour
3/4 cup AP flour
2 tsp salt
1 tsp baking soda
1 cup butter, preferably browned
1 cup dark brown sugar
1/2 cup white sugar
2 tsp vanilla
1 tsp expresso powder
1 egg
1 egg yolk
1/2 cup semi sweet chocolate
5 ounces dark chocolate chunks
Can I Double Up The Ingredients??
is it unsalted butter or salted?
Khoo LingHui
Unsalted.
@@VicMeep thanks!
Gogo Magdy Of Course
It's been a year but still I'll write the recipe
So here we go :
1 cup of bread flour
3/4 cup of all purpose flour
2 TSP of salt
1 TSP of baking soda
1 cup of melted brown butter
1 cup of dark brown sugar
1/2 of white sugar
2 TSP vanilla
1 TSP of espresso powder
1 egg and 1 egg yolk
Chocolate chips + chocolate chunks
Thx for the likes ~
MON -L thx
Thanks ... really needed that
It’s actually 1 tsp a baking soda 🤗❤️
@@liasuckslmao oh I am sorry , I just changed that
it would be nice if someone transfer amounts to grams and mililiters.
I’ve made this recipe many times throughout the pandemic but was always too lazy to brown the butter & would just used softened butter. Today, I remade it by browning the butter & am now kicking myself for omitting this step for soo long 🥲. It elevates the cookie to an out-of-this world extraordinary type cookie. This recipe is an award-winner 🍪
First comment I see of somebody that made this recipe. Thank you for sharing.
how many cookies does this recipe make?
@ioulianaparissi this recipe makes 18 cookies
@proQuran so you believe in the jizya tax, men marrying four women each and no freedom of speech?
I have made this recipe twice and it came out perfect every time. Some crucial tips:
Butter must be at room temp
Sugar and butter mixture must be creamed till Light and Fluffy
Use half amount of salt.
Never fail
Shoot, now I see what I did wrong. I keep not never failing. Silly me 🤪
Is the sugar good? Because it seems like alot of sugar
@@HowtoEverythingYT I honestly cut the sugar in half and its edible.
I followed the recipe and it came out very flat and "greasy"; it spread way too much. Could this be because I didn't cream/whip the butter and sugars?
@@acidic6706 They said it gets greasy when you put the butter in when it’s still too warm. I once tried whipping butter and sugar and you will incorporate a lot of air and it will be like cake and less like cookies. Another tip would be to really make sure that you are using the right amount of every ingredient. So it’s better to weigh instead of using cups.
The actual recipe starts at 2:46 ,if you wanna skip
Luki _M thank you!
Not all superheroes wear capes
true, but the intro has good info
thnx
Luki _M you my friend will live long
I made these cookies yesterday for Ramadan - they’re actually so much better than any other recipe I’ve tried. The browned butter makes a HUGE difference
How many cookies approx were made?
Isn't "browned butter" just Ghee?? If you don't know what Ghee is, just google it.
@@cielo4413 ghee is kinda delicious (any form of butter is)
But ghee is more clarified than browned butter
@@cielo4413 but, in theory, you can replace the brown butter with ghee, perhaps.
@@cielo4413 It's not the same. Ghee is clarified butter (which is great), but browning the butter completely changes it's flavor. When you brown butter it becomes nutty in flavor and sort of similar to dark brown sugar. When you add it to a cookie recipe it adds another layer of flavor. It's pretty intense though, so I usually do one stick browned and one stick just softened.
She's not lying about the brown butter, it is really good in recipes.
Brown butter is what we call desi ghee
The flavor it adds to simply anything is just marvellous
@celery7810Is it different from desi ghee?
@@amichaels1871 Desi ghee is very similar to clarified butter. That's not what brown butter is. The browned solidified milk particles are kept in regular brown butter. In desi ghee, they are filtered out. So no, not the same thing
Made this recipe a bunch of times. Here’s my advice:
• Don’t use coffee grounds instead of instant coffee. Coffee grounds doesn’t dissolve like instant coffee.
• Cut the salt by half because it ends up being too salty for my taste.
• Use good quality butter other wise the cookies will be bland.
• I’m not a fan of super sweet stuff but the sugar measurement in this recipe is perfect for me. If it’s still too sweet for some then take 2 tbsps away from the white sugar.
• Absolutely let the butter cool, it actually does end up being too greasy if you don’t.
• I use chocolate chips instead of chocolate chunks and it’s pretty much the same except it’s not bigger bites of chocolate.
• Don’t overmix once you add the egg because if you whip too much air the dough will be much thicker.
• You can use all purpose flour if you don’t have bread flour.
• Most of the time I do half this recipe when I don’t want to make too many cookies. The result is just the same.
Edit: some ppl have questions so here’s my take-
• When doing only half the recipe, you don’t need to split one egg yolk in half. Using only one egg is fine.
• The amount of cookies for half this recipe just depends on the size you make your cookies.
• When browning the butter, make sure it’s searing on medium heat while stirring constantly. Low heat takes forever to brown the butter.
• Cool the butter to room temp or cool in the fridge. It doesn’t really matter just as long it’s still liquid and not hot.
• You could use regular brown sugar if you don’t have dark brown sugar.
• Baking at 350 f or 180 c for 9-11 mins is perfect for a chewy and crispy cookie.
• Also keep in mind that once you take the cookies out of the oven, they will keep baking from the residual heat. So try not to overbaked if you want the chewiness of the cookie.
Edit #2:
• Technically you can use margarine in the recipe in replacement of butter, but the texture and taste will be completely different so I don’t recommend it.
• The expresso powder isn’t necessary. The difference with and without would probably be the color.
Thank you for the likes
I remember using cheap ass butter for this recipe and it does taste bland
My sister made this and I remember the cookies being wayyy too salty. Still kinda good tho
So, when you do half this recipe, do you use half of egg white and one yolk?
Julián Cristóbal Campos Miranda Actually I only use one whole egg. But using two egg yolks works as well if you want a more chewier cookie.
@@KC-ui7ct Let the butter cool, like room temperature, correct?
So I've made this recipe many times, and I do have one massive tip. After browning the butter to a liquid, put the butter back into the fridge to firm into a solid, then remove it from the fridge to soften to room temperature. This will essentially give you the same consistency as 'softened butter' in a recipe, but keep the delicious browned flavor.
I've made these many times and I seriously think the only downfall is that an entire cup of liquid butter is just too thin and greasy to EVER firm your sugars up into the creamy batter. The cookies come out too flat and not looking or texturizing like proper cookies. When you harden, then soften the browned butter, they do!
Bruh is we cooking meth or cookies
How did you get to this lmao
Thanks for the advice but how long should I leave it in the fridge? Should I put the water before or after?
@@overpricedsalt2280 I made the recipe several times lol. It's a waste of time to do it wrong and waste all the ingredients
@@Valkyrio22 Water is added, like in the video, immediately after taking it off the heat. And I usually leave it like 2-3 hours or until it's solid and not liquid! Like your standard butter.
lindsey s Ty so much! And what do you think about 2 teaspoon of salt? I think it’s too much
Excuse me but I measure my chocolate chips with my heart
Person That Over Evaluates Things you a real one!💕💕💕
Haha that is the best comment ever .
If I do that I'mma put too much Chocolate XD
This comment is so underated its rlly funny😂😂
Simple equation
Go to the your local stores
Get all of the choclate and I mean all of it
Break it all
The put them in :)
I made these for my family. The aroma was wafting through the house. The taste was heart melting. Please make these cookies for your family everyone
Ingredients:
- 1 cup bread flour
- 3/4 cup all purpose flour
- 2 tsp kosher salt
- 1 tsp baking soda
- 1 cup butter (browned)*
- 1 cup dark brown sugar
- 1/2 cup white sugar
- 2 tsp vanilla
- 1 tsp espresso powder
- 1 egg + 1 egg yolk
- 1/2 cup semi-sweet chocolate chips
- 5 oz dark chocolate chunks
* top up with water to make up 1 cup of liquid
oven: 350°F (180°C) 12-14 mins
Life saver
Thanks for writing it down 😊
@@wiktoriadiasdossantos6722 your welcome!!
love you
Thx for the help!
i loved that you showed the process and explained what each thing did so people can adjust the recipe if they like their cookies a little different
Maria S ikr so descriptive
It reminded me of Good eats
ingredients:
1 cup bread flour
3/4 cup all purpose flour
1 tsp baking soda
2 tsp kosher salt
1 cup unsalted butter
1 cup dark brown sugar
1/2 cup white sugar
2 tsp vanilla extract
1 tsp espresso powder
1 egg
1 egg yolk
5 oz dark chocolate chunks
1/2 cup semi sweet chocolate chips
sift flours, salt and baking soda into a bowl
cut butter into small chunks and put into a sauce pan until it reaches a boil. stir to make sure it browns evenly. it should turn a brown- nutty color. one you see dark brown bits at the bottom, pour into a liquid measuring cup and add as much water needed until it reaches one cup. let cool to room temperature
add sugars, vanilla, and espresso into bowl. add in cool butter and mix. add egg and egg yolk.
slowly add in flour and beat. flour does not need to be completely mixed in.
fold in chocolate and scoop onto baking sheet. ( optionally chill for 1 hour or overnight for more flavor)
bake for 350 degrees F for 12-14 minutes
Thank you for this! I was just looking for the recipe. Except I think it's 3/4 cup all purpose flour......
Ruth Hernandez thanks so much, i’ll fix that!
Also 2 tsp of kosher salt
Brennen Yu thank you so much, just double checked everything again to make sure lol
I’m replying to this so I can save it btw thanks mate
This is EXACTLY how I make my cookies!!! It took me FOREVER to find a good consistent recipe. You guys got it!!!!
Hey guys, I just tried this recipe and it turned out great. the only tweak I did was I put 1 1/2 tsp of salt since I read from others that it was too salty.
I browned my butter until it was light brown and there are brown bits showing. I immediately poured it into a measuring cup and let it sit until it came to room temperature then filled with water to be exactly 1 Cup just like in the video (recommend browning the butter to be the first thing done). After combining the sugars with the brown butter, the consistency seemed like there was too much butter. I just kept mixing it until it was well combined.
Once I mixed in the dry ingredients and chocolate chunks, I had to refrigerate the dough because the batter was gooey. After 30 mins in the fridge, the dough was perfect. Definitely keeping this recipe! Happy baking!
I had the same problem too gooey, nothing like the video, so you have to let the dough chill and it will get to right consistency? So I can form into balls?
Jose Albano Flores yes. Putting it in the fridge really helps. I made it a second time and i used the electric hand mixer and whipped the butter and sugar until it became really
Creamy. And reduced the salt to 1 tsp.
Justine deGuzman this is exactly what happened with me
Justine deGuzman how come mine just go super flat? they don’t rise?
Glad I read this before I added my dry ingredients...I’m gonna scrap those and start new so they aren’t salty! I hate when cookie come together perfectly and end up a salty mess!
Who else finds watching cookies bake super satisfying?
YAAS
world best cooking channel
th-cam.com/video/AYRDHjTUCEg/w-d-xo.html
It’s torturing to watch when ur craving chocolate and having cramps.😓
these are my fave cookies, here's some tips!
- browning the butter as much as they did makes the cookies too rich. A bit less brown is perfect, but just melting it makes the result slightly less mind- blowing.
- COOL THE BUTTER!!! I spent SO LONG whisking these a few weeks ago, and when I finally just popped the bowl into the fridge, it made it so much easier to whisk.
- you have to use unsalted butter, or they come out waaay to salty. Made that mistake.
- The first time I made these, I chilled the butter for AGES, and it was still warm. I tried mixing it w the sugar, but it was just too warm still! I put that bowl into the frieg for abt 10 mins, and it was perfect, and creamed v fast. Been doing this ever since!
yeah! hope this helps!
Never cooked, but I'm trusting your comment anyways.
Mae Walker Thanks a lot for the advice! You helped me very much, my dough turned out so delicous, it's chilling in the fridge right now, can't wait to taste the cookies tomorrow :D
Nope How did they turn out?
dinsoof I baked them a few minutes longer because I like them more crispy and they turned out delicous! :P I made one half with smarties and the other one with chocolate and both taste amazing. If you want to make them yourself I have a few suggestions to make those cookies even better: 1. I would use a bit less sugar since the brown sugar has a very strong taste and they tend to be a little bit to sweet.
2. Don't make the butter as brown as they recommend it in the video or else it will tast to strongly
3. If you like the cookies more crispy than leave them in the oven a bit longer.
4. Put the butter in the fridge after it cooled down a bit and let it in there for about 15 minutes.
5. The cookies dont really look like they do in the video, mine are bigger and flatter so if you dont like big cookies than make smaler balls of dough.
That's it & enjoy ^^
Nope Oh thank you so much for your tips! I actually made them earlier and they weren’t as spectacular as I expected but they were still good. They were crunchy but didn’t spread out enough for my liking . I do believe everyone gets a different result from this recipe though. But im not going to complain, my family enjoyed them and im happy you enjoyed yours too! 😄
i used to make these with my girlfriend. now my ex gf. i remember when we first tried making chocolate chip cookies and they didn’t come out so good but just the time we shared doing it was all that mattered to me. and then we came across this video. we were so hyped. we went to the store and got all the ingredients. we live in another country that’s not USA so we tried to get everything as close as possible. we got to baking and followed all the steps. it came out amazing. we were so stoked. we would always be like ‘okay this time i’m only eating half of one’ and end up eating a bunch together. it was wonderful, every time we made it. i think about her all the time and about the cookies we made together. i wonder if she does too. i miss her and our moments like these together. i hope you’re well L❤
Well if you didn’t do anything that bad to her to hurt her and she didn’t do anything that bad to hurt you you should give her a call because sounds like you still love her.
nambreeee
@@Jp-eo8mx it could be that they found they weren’t a good fit, or just different life directions. Unforunately love alone cannot hold up a relationship
@@cameronschyuder9034 I like to think that not all relationships end. Some just "complete".
I've noticed a lot of people had runny dough. That's because your sugar-butter mixture wasn't stable, which leads to butter separating while baking and results in flat greasy cookies. I would reccommend letting you browned butter cool to a lower temperature than it says in the video. Beat your butter-sugar mixture well, make sure it's light in color and not too soft, but rather firm and stable. If it's still too soft and not like in the video, put in in the fridge for 5-10 minutes, it will help the mixture firm up a little.
Also keep in mind, if you're replacing kosher salt with table or fine sea salt, use 1.25-1.5 times less than given in recipe
Can you give me the recipe also?
Kristlene Decangchon
These are the measurements I used (a little different from the original recipe)
230g butter
140g bread flour
105g all purpose flour
8g table or fine sea salt (or 12g kosher salt if you have it)
40 ml water
7 g baking soda
210g brown sugar
50g White sugar
1 egg
1 egg yolk
About 250g chocolate
I just noticed the caster sugar, is it better than white?
Kristlene Decangchon oh so sorry my bad. I meant to write white sugar, no need for caster
Thank you so much I’ll use this next time
Here is the written recipe:
DRY INGREDIENTS
1 cup bread flour
3/4 cup all-purpose flour
2 tsp kosher salt
1 tsp baking soda
WET INGREDIENTS
1 cup browned butter
1 cup dark brown sugar
1/2 cup white sugar
2 tsp vanilla
1 tsp espresso powder
1 egg
1 egg yolk
FINISHING INGREDIENTS
1/2 cup semi-sweet chocolate chips
5 oz dark chocolate chunks
fjord horse lover thank you ♥️♥️♥️♥️♥️
Thanks
Does it have to be bread flour?
how much did it make per ice scoop?
Tq
Okay ladies, I failed in making these more times than succeeding. They used to come out really hard and crunchy for some reason... So, I switched things up a little and here’s what I did differently that worked for me
Instead of adding water to the butter, I put in an ice cube to really ensure it would cool down. Plus, when it melted, it was the perfect amount to make 1 cup of liquid
I wanted a cookie that rose a bit more, so I added a teaspoon of baking powder to the dry ingredients as well. I also cut the amount of salt in half since I always thought they were a bit too salty for my liking, even though I always use unsalted butter. But I’m sure you can just cut out the salt completely if you have salted butter instead
When I creamed the butter and sugar solution(?), it became really fluffy, almost like a thick whipped cream. Because of this, the ratio between wet and dry ingredients got all messed up so the batter was really sticky and hard to work with, even after incorporating all of the dry ingredients. So, I added 1/3 cup more of each type of flour (1/3 C. AP flour + 1/3 cup bread flour) and the mixture was perfect.
Lastly I baked them for a solid 15-17 minutes at 180 degrees Celsius since the baking powder made the dough a bit thicker :)
Congratulations if you read all that! I should be studying instead of baking but if I can make some bomb cookies, you can too
"Okay ladies" DID YOU JUST ASSUME MY GENDER!
Army!
Jiminie Cricket 🙌🏻👏🏻🙌🏻
Armyyyyy 💕✌️😊🌈❤️🔥
SUPER HELPFUL!! I NEED THIS!!! THANK YOU SO MUCH!!! BLESS YOU!!!
I just made these cookies HANDS DOWN THE BEST COOKIES I have ever tasted !! Don’t sleep on this recipe y’all - the brown butter and espresso powder addition omgg chefs kiss!!!
So here are the ingredients:
1: *grandma*
Laughlin Family man, I really love eating cookies made with grandmas.
Don't bake grandma!!
so after i choped her up what do i do?
@@vc9491 then add chips
That’s cannibalism
Make sure you are using UNSALTED butter for this recipe. When I tried this recipe, I just grabbed a stick of butter. I ended up burning it instead of browning it. Turns out I was using a SALTED stick of butter, which is difficult to brown. MAKE SURE YOU'RE USING UNSALTED BUTTER!!!
Just a warning for any newbies at cooking and baking.
EDIT:
Also keep in mind - if you do decide to use salted butter, don't add the kosher salt. Your cookies will come out salty if you do. Just melt the salted butter and don't try browning it (if you're a newb like me).
I tried browning unsalted butter today. It was a success! Just some reminders the video doesn't tell you:
- When you brown the butter - YES, it is supposed to make that loud ridiculous, cracky popping sound.
- When that popping sound stops - that is a RED alarm that your browned butter is about ready, and you have to pour it into a cup soon.
- KEEP AN EYE ON THE BROWNING BUTTER if you are browning for the first time!
- If the browning butter pops out and hisses or whatever, the heat is up too high and you need to lower it. Adjust the heat, swirl the butter till that popping stops. [be careful..]
- Make sure you are swirling the melted butter, like the video says. Really important.
-
PLEASE consult other resources too, I'm just leaving tips on my first experience browning butter. This is a newbie tip list.
EDIT 2: Accidentally typed "boiling butter" instead of browning butter.
Richard Park did it turn out good?
@@tiff5291 They were terrible - tasted burnt.
It's been a couple days since I made my first batch. They are a lot better now! They taste delicious, crisp and chewy. If you mess up your first time, don't be intimidated. I still remember my family telling me I could never bake that horrid day. Today my mom was asking for cookies so she can share them with her co-workers!
I ended up switching to a more simpler recipe (also made by Tasty) tasty.co/recipe/chocolate-chip-cookies
I would recommend people new to cooking to try this recipe out first instead. It's less complicated, fewer ingredients needed, and they still taste amazing. As expected, since it's by Tasty!
I used salted butter all the time and it turned out fine lol
@@galii I didn't say you absolutely shouldn't use salted butter, I just said *it's difficult to brown it* and not recommended. Literally, if you Google "Can you burn salted butter?" you are told that "it's actually more difficult to avoid burning salted butter compared with unsalted. The best bet is to stick with using unsalted butter."
Again, it's simply a warning for new bakers. I messed up and new bakers might, too.
So that’s why it took me like 5 years to brown my butter...
I've noticed a lot of people complaining about three things in this recipe, the sweetness level, how salty the cookies are and the espresso being too overwhelming. So do as any good baker would and tweak the recipe when it comes to the sugar level, it won't hurt a thing! Second, they added a shit ton of salt no baked recipe needs that much salt so literally put some salt in the palm of your hand and from there do a pinch of salt (not too little but not too generous either). Finally, when it comes to the taste of the espresso powder you have to remember that is REALLY strong even if you like/love coffee I would take it down a notch if you don't like coffee take it out and add vanilla. It's that simple.
Lily J. Thomas THANK you. Atleast this helped
Well said. Also, if you don't like coffee, still using a but of the espresso powder or a teaspoon of ground coffee and it will just boost the chocolate flavor, no coffee taste (unless you put more in)
Also you could use unsalted butter if it's too salty
Kosher salt is about 2 time less salty than table salt, you have to divide by 2 if you using table salt....
I appreciate the people "complaining" about different things in the recipe, it lets me keep in mind all the things I should consider when making it
3:16 I found this recipe about a year ago and now it’s the only cookie recipe I ever use. Props to you guys for making it easy and delicious.
as an asian, I never had a chewy cookies before. and then, they sold those in subway sandwich shop. bought one, took a bite, and then I had that “I was blind, now I see” moment.
chewy cookies are amazing.
I want oneeeee
I don’t like chewy cookies lol but go off
Yes always had that crunchy cookie. Thick but crunchy and crumbly
Infinity Røses lol I’m trying to find where anyone asked
Y E S i never had chewy cookies and now we are baking that cookie in the oven
Her voice is so satisfying to listen to
Rivano Blikkie it lowkey actually gets on my nerves especially when she says cookie
Vocal fry is not satisfying.
Rivano Blikkie How tf? Her voice sounds gravelly like she has a sore throat.. Eww
Trenton Yu Yes true but how would one describe her voice as "satisfying"?
Plinko I personally find her voice cute, but everyone's opinion varies.
These are by far the best cookies ever made. Thanks for the recipe!
i tried this recipe and if you dont have an electric mixer like me, leave the whisked up sugar and butter in the fridge for about 15-20 min until you see the consistency in the video. when you draw a line down the creamed butter with a spatula, the contents should not move. also when youre done baking it, do not put the cookies in the fridge to cool it down because it will harden the cookies and feel processed! happy baking!
Thanks!
I dont really think thats necessary, you can probably get away with doing it by hand with a little bit of elbow grease.
anne frank I’m trying and its not working lmao I’ve been whisking for 20 mins
@@Joeylaffoon i doubt it, the butter wouldve cooled at 20 minutes. You just need the butter and sugar to be somewhat pale, takes about 8 minutes for me.
anne frank then idk what I’m doing wrong😩😂
I tired making these a few minutes ago and here are some very helpful tips you might want to know before starting.
1. You really don’t need to brown the butter melting it is just fine
2. Let the butter cool before adding the water or else it will foam up and overflow and make a mess (similar to adding mentos to coke)
3. Don’t add as much salt as they say it’s way too much and mine came out super salty
4. I found out that 13 minutes in a 350 degree oven is the perfect time
Hope it helps 😊
Issagirl 97 did u preheat to 350 first
Can I just use normal table salt in replacement to the kosher one?
Issagirl 97 and also the batter when mixed for a longer amount of time in order to get it to fluff up makes the cookie rather Cakey that chewy. And the water makes the batter runny.
Did you use salted butter
REDFLOWER GUMMI even using salted butter doesn't change the taste much. It compliments the sweetness perfectly
Saw the title, and double checked to make sure this wasn’t How To Basic.
Solrex the Sun King well they had the eggs 😂 😂 😂 😂 😂
@@dianka3unicorn741 Yes , but it didn't have *HOWTOBASIC* eggs
NHAF XD and that bizzare storyline
@@badubap_ true
XD XD XD it would've been too good to be true.
This recipe is amazing. Made it several times and they come out perfectly. Wait for the butter to cool! Admittedly I omit the espresso powder and sprinkle some sea salt on each cookie before baking. I am also a little more generous with the chocolate. Edit: made again with espresso powder and it’s a game changer honestly.
Does using espresso powder give it a coffee taste?
@@oOLemonzOonope. It's just a flavor booster
Caffeine is used to enhance chocolate flavors
How the hell did you cream melted butter and sugar
@@Kiaramon as said in the comment above, I waited for the butter to cool back down to room temp.
Made these cookies. They were uhh amazing. Probably the best cookies you can make at home. Don't think twice. Just make them. A few suggestions.
1) it's fine to use milk chocolate instead of dark. Just as delicious.
2) it's fine if you don't have bread flour. Just use regular flour equally. I added an additional half teaspoon of baking powder (along with the baking soda). Turned out fine.
3) DONT USE THE MEASUREMENTS OF GRAMS. I used the butter measurements of grams, and it was greasy af. So just go with 1 cup of butter (which is ideally 200g)
4) 13 minute mark is perfect to take them out.
Enjoy!
EDIT: 5) I definitely needed more chocolate than the amount in recipe. (about 1/2 cup more) So don't be shy about adding extra chocolate.
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That cookie in the thumbnail straight lookin’ like Jupiter. Mmmmm.
slimkt knew it looked familiar
lmao XD
Jupiter never looked so good
I don't know what this comment means... But I love it
slimkt YESSS
That bit with chopping up the chocolate was everythiinnnggg!
jazmin velasquez 😍😍😍
jazmin velasquez Telugu old
ive eaten cookie dough with raw eggs since i can remember and im from canada. havent gotten sick yet. maybe we are just really strict too idk
I have made these cookies MANY times and they always come out FANTABLOUS!
These taste AMAZING! Instead of just adding 1 tsp of baking soda, add 1/2 tsp of Baking soda and 1/2 teaspoon of baking powder-SUPER CHEWY
Gas
make sure to use one tsp of salt instead of two👀
@@lleahssimone why? Did it turn out salty?
Don’t forget the margarine and star pods(tide pods)
VendHelper GT Hell yea
I love chocolate chip cookies, especially when they're chewy 😊
tooslandia 🅱hocolate 🅱hip 🅱ookies
Papa Bless McGriddle Grease I never got this meme 😅😂 What's it mean?
I love them with chocolate chips added wit toffee
tooslandia fyazaI😊lovechocoate
Aeri Tree fyaza.addedwith
Imagine how many cookies the staff got during the experimental phases of making this video
ikr! I want to work for tasty when I am older. 😜
@@heartbreakistemporaryswagi5033 the thing is they dont eat the food they make, they just throw it away/compost, (they do eat some of it but its like 000.01 percent of what they cook. I can link the video of them when they started composting (it really shows how much they waste and dont even eat of perfectly good food)
@@brians_beanwater8048 they eat it
@@jackiematanza2791 No they really don't, yes i am sure a few of them eats everything they make, but that's probably more of them not wanting to go and buy breakfast/lunch/dinner, I can link the video I was talking about if you don't believe me, literally all the comments are of how much they waste. I'm not hatting on tasty, I love their videos, but they do waste a lot which is sad is all.
@@brians_beanwater8048 soo we can se the reality is very *Raw*
To the people saying it's too sweet: Stop using milk chocolate. This recipe calls for semi-sweet and dark. If you want to use milk chocolate, you'll have to cut back on the sugar.
To the people saying it's too salty: Stop using salted butter.
This recipe is as close to perfect as a recipe can get.
Can someone tell me how many cookies does this recipe makes? Cuz it's just me and my sister so I wanna know before head if I gotta store some 😅 I'll really appreciate it
@@sakurakangchul8790 18
its too sweet despite using 90% dark chocolate lmao
The recipe is too sweet for me and my family and my friends, despite following all of its measurements and ingredients perfectly. Reduce the sugar by 3-4 tablespoons and using less chocolates works.
Although nowadays I just use a different recipe explained by some professional pastry chef on TH-cam.
@@worldofkaeos maybe chocolate chip cookies just aren’t your thing… 🗿
bread flour 1 cup
all purpose flour 3/4 cup
Kosher salt 2 tsp
Baking soda 1 tsp
Butter 1 cup
Dark brown sugar 1 cup
White sugar 1/2 cup
Vanilla 2 tsp
Espresso powder 1 tsp
Egg + egg yolk
Chocolate chip 1/2 cup
Dark chocolate chunks 5oz
350°F (180C) 12-14 mins
yummy pizza yassssss
yummy pizza thx
Thx
Thanx😊
np guys 😉
The way the chocolate bar was chopped was so mesmerizing omg
Ik! Like that was 😵💫 😍
ikr
Any idea what knife they used? I’ve never seen one like it.
Is it just me, or does her voice sound really soothing and crisp???
Just me, great.
Gymnast 4Life no
Her name is Claire King, she's a chef. She's also the narrator for the ultimate chocolate cake.
i find it annoying. wish they had someone else
@Megiddo Jones I mean I wouldn't strangle her but Im definitely annoyed by it. Ugh.
Its sorta monotoneish
I would love to see more videos like this. I love being able to learn the science and the “why” behind what makes different ingredients act the way they do and the different outcomes. This, for me at least, is the kind of thing that helps me become a better cook because if I know why ingredients act the way they do, I will be able to create more dishes on my own and not always have to rely on a recipe.
I would love if you guys would do this same type of video with cooking rice. You could have the different methods for cooking, the different types, different ways to season or add flavor.
Agree, b/c i prefer a diff type of outcome then others! For example, i add molasses
FOR MY FELLOW EUROPEANS
here's the recipe coverted in grams :)
125 grams of bread flour
95 grams of all purpose flour
2 TSP of salt
1 TSP of baking soda
227 grams of butter
195 grams of dark brown sugar
100,5 grams of white sugar
2 TSP of vanilla
1 TSP of espresso powder
1 egg and 1 egg yolk
Chocolate chips + chocolate chunks
Edit 1: thank you for people in the comments for correcting some measurements :)
Edit 2: change according to YOUR taste
Thank you!
Love you!
thanks budd you are awesome
You, i love you so much
THANK YOU SO MUCH!!! I absolutely adore you
this narrator was like seriously good
Hiya Seth ikr
agreed
marble89 you must be miserable
dont get triggered you are not even asian. ur either african or indian
marble89 well indians are asian so
You guys should do a Tasty BAKE off.......
Sweet Central good idea
Sweet Central Yeah where did the cook offs go
God idea and yes i meant GOD
Yes!!!!
Sweet Centraloff fyazasaeedYougys bld shoudoaTastybake
I am just in awe at how beautiful the voice of your narrator is Tasty. Thank you for the great video!
1 cup bread flour
3/4 cup all purpose flour
2 tsp salt
1 tsp baking soda
1 cup butter
1 cup dark brown sugar
1/2 cup white sugar
2 tsp vanilla
1 tsp espresso powder
1 egg and egg yolk
1/2 cup chocolate chips
5oz chocolate chunks
1. In a bowl, sift together the flours, salt and baking soda
2. Melt the butter in the stovetop for a few minutes until it turns a dark brown colour
3. Take the butter off the stove and pour it into a liquid measuring cup, add water until it reaches 1 cup
4. In another bowl, mix together the dark brown sugar, white sugar, vanilla, espresso powder, eggs and the cooled down brown butter
5. Cream until fluffy and smooth
6. Add the flour mixture in thirds and mix in between every addition, until you can’t see any of the flour
7. Fold in your chocolate chips and chunks
8. *OPTIONAL*
For better flavour, put the dough in the fridge for an hour (overnight for even better flavour)
9. Plop the cookies on a baking sheet and bake them off at 350f or 180c for 12-14 minutes
10. Serve the cookies with milk and enjoy :)
Ava :D thank you for posting this recipe
I've made this cookie multiple times, following the recipe to the T and all I can say is WOW! The cookie is delicious and soft and chewy and just amazing. A few tips I would give is brown the butter first as it takes quite a while to cool. I usually pour it into a bowl and just leave it out to let it come to room temp. When you stick your finger in, it should be nice and warm but not too hot. I used sea salt and just grinded it up myself as I couldn't find any kosher salt and I used 70% dark chocolate bars as it can be a bit sweet. It is important to cream the butter until it is nice and fluffy and light. It should be a light brown colour. With the espresso powder, I like to use Nespresso instant coffee and I like to add two teaspoons as it gives a stronger flavour that I love. I recommend with using a fan force oven, at the twelve minute mark, take it straight out of the oven and let it cool in the pan. If it's still gooey in the middle, don't worry as the residual heat will cook it. Hope you enjoy these tips and really do try this recipe out. ITS AMAZING!
When i was creaming the butter, it wasnt foamy unlike in the video. So i ended up adding more flour. Any idea what went wrong?
Aimee Escaño maybe your butter wasn't cooled enough? Was the texture oily and wet, cause that may be the reason why. Maybe try again because the cookie is really good and I wish you the best of luck if you do!
omg
Approximately speaking how many cookies does this batter make?
kristina Thomas 18
I just made this for the first time. Literally the best CHOCOLATE CHIP COOKIES IN THE WORLD. It's very soft, chewy, fluffy and crunchy on the outside. Not too sweet just the way i like it! But i did some changes to the recipe
- I use only 1 tsp of salt because im using salted butter
- Coffee powder instead of espresso
- i add extra 1/4 each flour because it was too liquidy ( also to prevent flat cookie)
- i use only dark chocolate so it doesn't taste too sweet, just the way i like it
It is insanely liquidy for me
@@hiddevandenbroek7744 u can fix it by adding 1/4 cup for each flour 😊 or freeze it before baking
@@inaiman95 I added a bunch of extra flour, I think I added too much of the butter. They ended up being really chewy but not really crunchy so I still have to work on it a bit
Yeah, I made them yesterday, and the dough was too loose and liquid. I had to add like half a cup of flour as well.
I made it and it almost gave me diabetes
WOW WOW WOW I made this recipe and omg this is the BEST chocolate chip cookie recipe I have tried yet. I made cookies yesterday they didn't turn out so great... told my dad I would try this recipe he was sceptical at first but he LOVED them he said he could taste the butter. So thank you Tasty for the absolute BEST chocolate chip cookie recipe. I will use this recipe from now on. :))
This gal has the most amazing voice. Something about the way she annunciates and the way the words come out just sound so eloquent and soothing. Btw, this sounds AMAZING!
Her voice is so IRRITATING. And I hate her for not writing the recipe in the description box.
her voice makes me EWWRRERERErwetEWTARSFZMXBGFM,G!!@$!@%!#&@#&#!@^!#%!@%!^!$!@%!^!%^
Sounds like a very Sarcastic shit to me ijs
I hate it, sounds like she's got only half a lung
She sounds like shes sexy as hell
I just want my choco chip cookies to taste like Subway's. Is that bad?
Jon Sudano saaaaaameee. Subway’s cookies r the best cookies I’ve ever had
Then shouldn't you just go and buy them at subway
and not waste time and effort in making these? xD
Nah, subway cookies are the best
Lol 😂😂😂me to
Lmao!! I always go to subway for the cookies. I don’t even like the food that much lol
Great. I’m craving everything sweet now.
Kovu is a unicorn oh hey Kovu xxx love from England 🇬🇧🏳️🌈🏳️🌈🏳️🌈
O hey kovu, how's life
Kovu is a unicorn hey kovu!
I love you mate
Kovu is a unicorn I’m the real unicorn I just don’t know how to change my name!
Low key one of my favorite videos on YT. I will come back every now and then just to enjoy. Haven’t actually made any cookies yet. But soon.
Tasty: we experimented and came up with the best recipe
The comments: here's how I changed the recipe to make it better
Jajaja, so true.
I can so identify with that about changing recipes. I traded the instant cofee for cinnamon. Then they became perfect, lol.
I mean, tasty doesn’t have that good of recipes. They are only in it for the money from views (obviously) but I’m saying tasty isn’t as good as they claim.
@@andrewdoesyt7787 yes they are
@@Gamerblox00 Bro, I have made the tasty cookie recipe that they claimed the be the best, and I made the basics with babish one that was way better and it wasn’t even fancy.
my food baby just kicked
Gabriela Soares you are so fine......
lOaFy stfu
Young lady, I believe it's called poop
MonkeyPassion 21 no since it's in my stomach it's called quimo.
Gabriela Soares You must be so much fun at parties
i took 2 hours to make these for my sister, and she told me she liked the store cookies better lmao
Edit: a year later and she still thinks these are worse lol
F
F
Well, you tried 😂
F
Unappreciative smh
I’ve used vanilla pudding mix in my recipe soo good 😊
3/4 cup white sugar
3/4 cup brown sugar
1 cup butter
2 and 1/2 cup flour
1 egg
1 package of vanilla pudding mix
This is a recipe for Cookies..???
This definitely can be the best recipe with a few tweaks. Firstly add I tsp of salt, not two. Use 1 or 1 and a half tsp vanilla essence, Not 2! Also be sure to use the right sugar that is mentioned, not icing sugar. Also let the butter reach room temperature, that is essential. 1 hour of chilling and then scooping is preferred in my opinion. Follow my steps and you'll get the best out of this recipe. Also the cookies will feel soft after you take them out. That is how they are supposed to be at first. Let them cool and they'll set
Mohammad Saif Ullah Gauhar you are right about the salty cookies tasted funny
Maybe it was ment to be salty your 'steps' won't garentee that they're gonna be amazing so stop being a little know it all
iT wAs mEnT tO bE sAlTy YoUr 'StEpS' wOn'T gArEnTeE tHaT tHeY'rE gOnNa Be AmAzInG sO sToP bEiNg A lItTle KnOw It AlL
Omg did you use icing sugar? 😂
Coolio
Freaking everything goals
agree.
Shut up basic bitch ass
I LOVE YOU
wtf what are you doing here
Hi Karlie!
My cookies (which are obviously the best) are a secret recipe from my french grandma, Neestlé tóllhôusé.
Belle friendsssss
Belle omg are we related? thats my grandma too!
She's crazy
Regina pelange💁🏻♀️
NESTLE TOLL HOUSE?!??
"We baked, we tested, we ate and now we have diabetes."
Your comment made me laugh 😂
🤣
lolll
OMG 😂
😆😂
I added 100g white sugar, 220g of brown sugar and 225g of liquid roasted butter and 20g (2 tsp) of vanilla together. Mixed it and it still is dark brown and liquidy after 20 minutes of stirring with an electric stirrer...
I should've been studying, but instead, I watch an entire video about how to make chocolate chip cookies.
Oh well, chocolate chip cookies for life!
AIxV It's a joke... And I guess you don't understand. Anyway, thank you and have a good day ahead.
me tooo
Zara Kayangan mee
Tasty organization. The tasty 101’s are extremely enjoyable to watch. I know someone that’s been in the culinary it’s refreshing to have very professional clean outlook on teaching people that like to cook or are passionate about their trade. Keep up the good work look forward to more to come.
TOO GOOD!!!!!!!!!!!!!!!
2:43 is where the recipe starts
Thx
Thanks.
Thank ya fam
Thank's for this, My Mom made the best chocolate chip cookies ever and she passed in 2012 and I never got her recipe. God bless my Mom, she was such a beautiful person,
The amount of times I’ve watched this video is not healthy
Yeah I know I’ve watched this around 50 times
Imagine all the times eating it once it's done lol
Shahir Rizvi fr probably more but I actually made twice including the batch that u just made that’s in the fridge right now
True
Yh I've watched this videos at least 10 times and I'm going to finally make it tomorrow.
I swear this is my favorite recipe to watch, listen to. Does anyone else just come here to listen? So relaxing 😌
i only come here to see the cookies
ikrrrr
Right? I love her voice!
It sounds a woman from a noire film set in the 50’s recounting a story of how her life ended up like this except it’s cookies.
@@ako9212 I still haven't made the cookies, but I've been here 26 million times😊
Okay, I’ve made these cookies twice now, and I just need to get something off my chest. These cookies are what I imagine true love would feel like. I swear to you, I’m going to need to nail down a man, so I’ll invite him over and cook him dinner. I’ll finish with these cookies, and I’m sure there will be a proposal at the end of them. These are everything.
Did it work?
Obviously
If you make me these cookies, i'm yours
7o
How it goes?
Those are the best cookies i have ever tried!They are super soft from inside and crispy from outside, they are very easy and quick too, and i tried like 10 recipes and these look more puffy and taste great! You should definitely try them!🍪🍪
I'M AS CRUSTY AS THE COOKIE
Moo tenks
America can’t move to the metric system
The rest of the logical world thanks you
thank you !!!
America is like the only kid in class that cant do what they supposed to
i prefer the classic recipe of 2 wheat and 1 cocoa bean
a man of culture too it seems..
lol
You can't make things in real life like you can in minecraft. It's not that easy. Follow the recipe in the video
maria fe r/WHOOOOOOOOOOOOOOOOOOOOSH
maria fe
Omg idiot
Wooosh
*more accurate* metric conversions
136g bread flour
96g all purpose flour
2 tsp kosher salt
1 tsp baking soda
227g unsalted butter
220g dark brown sugar
100g white sugar
2 tsp vanilla extract
1 tsp espresso powder
1 egg
1 egg yolk
(couldn't find conversions for the chocolate chips and chunks but just throw some in there you'll be fine)
jesse ugh, I hate America 😒
@@xAnnalinx so you hate America as a whole because of some measurements
@@aduzzz3322 someone's triggered I see
@@pipadoepa not really, not sure what about that statement said I was triggered
I followed your recipe but my sugar mix was still liquidy and not foamy like in the video. So i ended up adding more flour. It tastes okay but I wonder where i went wrong...
oh goddddd..... i just made these, and they are the BEST COOKIES i have EVER had...ur cookies truly live up to their name... thanks a lot!!!
This is by far the best cookie recipe I've ever tried! The bread flour makes a huge difference. So does the melted slightly browned butter. Oh, and the dark brown sugar instead of light brown...Basically, up until now, I've been making cookies the WAY wrong way..
how many does it make?
my batch gave me 18 cookies. I made mines a little less than a 1/4 cup each
I should trust your comment.
Who else is sitting here in bed. Wanting to make these but you can’t because you don’t have all the ingredients.....is it just me? Lol..
Jessica Hammett nope me too
Same lol
I made these a while back, they turned out terrible😭The browned butter made my cookies extremely dark and I accidentally poured the butter too quickly so my dough was very greasy😭😭Let's just say it was a waste of money:((
(for me!)
and I’m too lazy and I don’t bother 😙✌🏻
Skkgbbbbggfdsdgp
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her voice is so calming and soft
Luz Zuniga ikr i love it so much
Mr. Meeseeks - thank youu I couldn’t stand it
Mr. Meeseeks lol me too i hate her THIIIIIIICK american accent
Luz Zuniga like chocolate chip cookies 🙂yummy
Mr. Meeseeks I believe she only said the word 'like' around 5 times (I counted).
I love the crispiness on the outside, The next time I will reverse the chocolates using 5 oz of the Semi sweet chocolate and a 1/2 cup of the dark chocolate. It was perfect for my hubby but too sweet for me.
I have changed my mind. Placing my cookies in the refrigerator reduced the sweetness of the cookies. It still held it crispiness. I love my cookies don't need another recipe. Thanks for sharing 👍
I changed my mind placing the cookies in the refrigerator reduced the sweetness of the cookies and still held the crispiness. I love my cookies I wouldn't make a change to this recipe. Thanks for sharing 🏆.
Why am i watching this while fasting. Oh god
lol i made cake today foe iftar and it was so weird since u couldn't eat it right away
Calm down dude! I watched this bout 3 times...still thinking how to get espresso 😂💪
Omg same what are we doing
samee hahah
Same lol😂😂😂 i feel like making some to eat in sehri
i like these types of videos with tasty testing what is the best recipe for a dish/food its cool to see the process!
Melissa Mui unwas s
Yeah they should do MORE!!
Seriously so good
These are not as helpful as test kitchen or bon appetit explanations. The steps are all mixed up with the "science" part. Which in buzzfeed science is just the producers experience.
You can find it by weight in serious eats, because they stole the serious eats article on chocolate chip cookies almost word for word.
sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
2:46
Is when the “Best” recipe starts, if anyone was wondering!
Thank you!
Thank you very much!
Have a nice day!
@@ahmadsyaqeeb8162 9p
Thanks
I have tried this recipe without expresso powder and it turns out marvelous. Just it is too sweet. I already put only half amount of brown sugar but when i cream it with butter, i didn't turn fluffy thus i put another half . Gonna try after this.
I have a feeling some of us are considering to just eat the cookie dough.
Mmmm.... Raw eggs....
M. Al-Fateh I made these and the dough was so fucking sweet
Itsss so good
I ate the excess dough. If I get horribly sick, I will post again.
I never experienced the feeling
Me*goes to shop to buy the ingredients*
“Ok Butter.....”
*sees a cookie mix*
*grabs it and goes home to make some cookies*
😂😂😂
Those cookie mixes are actually pretty good, I’m always impressed by them. Lol
AH OH YEAH YEAH MEMBER
GamingwithKen oh yeah yeah
I suggest you join the brotherhood
@@menahelsultan3389 oh im never joining you
Idk who is the narrator but wow I love her voice ❤️❤️😍😍
Keren Gallegos It sounds like that good who does the cooking while drunk and has a show on food network. Forgot her name
Could it be alyx?
Alex
It’s Claire
Oh the narrator lady, your enthusiasm while talking about these recipes is really nice and make these videos even more enjoyable, keep up the good work!
I just want to say I've used this recipe so many times and it's the BEST chocolate cookie I've ever had in my life. I recommended it so very much.
Looking at the receipt it’s has a lot of sugar in it.. a total of about 300g of sugars in total. Will it be too sweet?
Robin Lee it is pretty sweet but dark chocolate chips help balance it out
Can I ask you which kind of flour did you use? Mine didn't hold their shape and became paper thin, even after 8 hrs in the fridge.
Jasmine Riccardi Honestly I only used all purpose flour for the recipe instead of a combination, although if you used only cake flour that could have been the problem. :)
@@memesalsa3796 Which type of brown sugar did you use?
That looks sooooooooooooo good.
For people like me who are lactose intolerant here's some tips:
Instead of regular milk, use lactaid brand milk(don't worry it's really milk without the lactose)
Instead of butter, use margarine (it's works as a substitute for butter, believe me I've used it for cooking so many times it doesn't make a difference)
Marshmallow Lemon oml thanks so much😪😪🙏🙏🙏
Michelle Togbe np.
You guys realize there’s no milk in this recipe right?
Marshmallow Lemon but there is no milk in the cookies
Marshmallow Lemon I actually find big difference of margarine and butter in context of flavor. I started baking with margarine, but, once I baked with butter, I'm in love.
2:43 where the recipe starts
(This is kinda also a reminder for myself) lol
Lol
I liked it so it can be the top comment
OMG , letting them sit in the fridge prerolled overnight made such a difference. They were delicious 🤤