Chef, I have tried your recipe for these cookies and they turned out fantastic. I used normal all-purpose flour because that's all I had on hand, and it still turned out delicious. I will attempt your flour mixture next time to see how that goes. It turned out best when I froze them, then baked them in another week. The flavors seemed to have developed a lot better the longer I waited. Thank you so much for your recipe! Your skill and enthusiasm for cooking and baking has inspired me!
I enjoy these chocolate delights. The dark chocolate is too bitter, but semi sweet is a happy medium. Your desserts are lower in calories and marvelous to taste.
Good question. AMERICAN: Cake & Pastry: approximate French equivalent: Type 45 AMERICAN: All-Purpose: approximate French equivalent:Type 55 AMERICAN: High Gluten / bread flour: approximate French equivalent: Type 65. Hope this helps :)
With the thousands of chocolate chip cookie recipes available on the Food Network & other channels, none of them come even close to chef Bruno's awesome version! NONE! He's beyond amazing!!
Nope. The texture is perfect. Let them to sit a bit longer before eating. They'll get firmer. If you wanna have them crunchier use granulated sugar only. It's a mistake to bake them longer cuz the chocolate will burn. Happy cookies day:)
I followed your recipe but used all purpose flour and chocolate drops (couldn't find discs). Best cookies ever! Next time I want to try the cake and bread flour. Your videos are so entertaining, thank you!
You not only teach us how to make these soft and moist cookies, but also show us two more marvellous desserts. You make us dream and you make dreams come true. Thanks for the master class. You are generous and great.
It allows the gluten to relax. It makes the cookies less tough or rubbery after you bake them. You can Google it. Someone told me to make extra so you can bake and eat some less tasty ones while you refrigerate the rest. But it's worth it.
Made this today to bake tomorrow. Trying the log method and chilling now. I do want to point out that the recipe on the site is different from the recipe shown in the video. Same ingredients but the one on video yields more cookies. Can’t wait to see how these come out tomorrow!!
Your cookie dough looks fantastic, nice and fluffy and not too sticky unlike other recipes or pre made doughs. Thanks for the awesome recipe and tip on cutting the cookies with a round cutter, I will definitely be using that method to finish my cookies from now on!
makes sense. most cookie recipes, aside from sugar cookies, dont require a resting period. well there are others but i never saw one for chocolate chip cookies. will do this on the off chance i ever make chocolate chip cookies again (low carbing now).
Cake flour. I read you can remove two tablespoons of all purpose flour and add two tablespoons of cornstarch. Sift this together and the result is cake flour. Have you tried this? And if yes, what is your opinion on the results? Also, I don't eat much dairy, would you suggest coconut oil to replace butter and get the same cookie? Thanks for your videos. I enjoy watching them.
I had some leftover oatmeal cookie dough and refrigerated it for a day and baking the refrigerated leftover dough actually tasted better than the dough I baked right away. :p Most cookie instructions don't tell you to refrigerate, but they still taste better after the fact.
Awesome Bruno! I'm not a fan of "too sweet" sweets and these cookies don't have nearly the sugar that most do. I can't wait to try this recipe and will report back. I'll try the roll technique! Beautiful! I'm glad I somehow stumbled across your sight while looking for pressure cooker info!
I recently made those delicious cookies for my nephews and nieces, and they loved it so much that they are calling me now their "Favorite Aunt". I'm so happy :) Now I know how to win everyone's heart, just make them a recipe from the REAL DEAL channel ;)
I shall endeavor to makes these but I will have to add semi sweets and a few milk chocolate chips as well ... These look great - I'm will have to make some for Christmas!
Bruno, a couple of questions if you don't mind. The first time I made these they came out flat. I think that was due to over creaming the butter. Is that right? The second time I made these they came out really cake like and thick. I know I got the ingredient measurements right though I only have all purpose flour to use. Any ideas what might cause the cookies to come out thick? Thanks for the videos; they're helping me a lot as I learn to cook.
Thank you, Albouze. I have been trying some choc chips recipes along the last 2 years since I moved to the US and I am glad you just posted one I would say your way : ) I can't wait to try it! Your videos are very pleasing to watch. I love your expertise and techniques and I don't try more from you because I am a beginner cook. So anyway this one I can give it a try : )
Bruno, I made these the other day, lef tthem in the fridge for 3-4 days and me and my work colleagues loved them. I've also made you pumpkin pie and galette des rois. Loved both although thought that the galette lacked a little richness - the one I bought from the bakery earlier this year was far more buttery. Was your recipe "the best Galette" or trying to be a less fattening version? Please keep the videos coming - especially baking; maybe your best brownies? Chocolate and pistachio perhaps? Chocolate brownies with a layer of slated caramel in between?
Hi, Chef Did the cookies again and they came out great. Still a little over baked so they're a bit on the brown side but at least not burnt. Found out that I had under creamed the butter last time. This time the cookies simply melt in the mouth. Thanks again for the vids and tips. And if you ever feel like it I'm sure many of us would love to hear some advice on picking out fresh ingredients or how to choose kitchen tools/utensils.
Since u've made it like twice ..... I hv a ques as Bruno probably won't answer ... Can I use all purpose flour instead of this cake flour and the other one coz I can't find these in my country
Hi Chef Bruno, this recipe sounds great, but I am having a hard time finding the chocolate discs in my area. Any suggestions on where to get them? thanks
Bruno would you teach us to make French hot chocolate? It looks like its going to be a really cold winter this year. I know I could get it perfect with your help. Thank you so much for sharing your talent with us. Hugs from Canada :)
Bruno, you make me laugh. I needed that and that delicious looking cookie recipe.😁😁😊 Thank you for all of the finishing techniques. So many incredible ideas!!!!!! You expand the thinking!!
Hi chef I have been watching your video for long time the recipe you share are very nice it help me to make different dessert. know u r like my teacher thank you chef
Chef thank u so very much . It's been a real help. Hopefully i'll find this now:-) u know I had been wanting this bread flour for not only this recipe but so many other recipes.I just hope I get it . thanks
prepared them today. it was a big dissapointment. i used the log method. chilled the dough for 24 hours. baked on 180 celcius. the outside was almost burnt while the middle was still jelly
![[UNCUT] "บอสณวัฒน์" แฉ! แหล่งซุกเงินแก๊งบอส ขยันผิดที่ไม่กี่ปีก็เข้าคุก l คนดังนั่งเคลียร์ l17ต.ค.67](http://i.ytimg.com/vi/BL56qIfXYZM/mqdefault.jpg)
Thanks you! hard work pays off!
I. Usually don't leave comments BUT this. Man is a Genius well done :)
Chef, I have tried your recipe for these cookies and they turned out fantastic. I used normal all-purpose flour because that's all I had on hand, and it still turned out delicious. I will attempt your flour mixture next time to see how that goes. It turned out best when I froze them, then baked them in another week. The flavors seemed to have developed a lot better the longer I waited. Thank you so much for your recipe! Your skill and enthusiasm for cooking and baking has inspired me!
I enjoy these chocolate delights. The dark chocolate is too bitter, but semi sweet is a happy medium. Your desserts are lower in calories and marvelous to taste.
Good question.
AMERICAN: Cake & Pastry: approximate French equivalent: Type 45
AMERICAN: All-Purpose: approximate French equivalent:Type 55
AMERICAN: High Gluten / bread flour: approximate French equivalent: Type 65.
Hope this helps :)
Yes, I do have an excellent one based on yeasty dough. Unbeatable. Its on my schedule.. be patient :)
With the thousands of chocolate chip cookie recipes available on the Food Network & other channels, none of them come even close to chef Bruno's awesome version! NONE! He's beyond amazing!!
Nope. The texture is perfect. Let them to sit a bit longer before eating. They'll get firmer. If you wanna have them crunchier use granulated sugar only. It's a mistake to bake them longer cuz the chocolate will burn. Happy cookies day:)
I'm drooling over those cookies 😍
I love you too :) As the recipe says: yes.
I do have an excellent one based on yeasty batter. Soon..
Chocolate discs are also called; pistoles, coins..you can find them online, at Wholefoods and other stores I believe. Happy cookies day :)
I followed your recipe but used all purpose flour and chocolate drops (couldn't find discs). Best cookies ever! Next time I want to try the cake and bread flour. Your videos are so entertaining, thank you!
i wish your kitchen was mine....thanks bruno for these amazing cookies you're the best
You not only teach us how to make these soft and moist cookies, but also show us two more marvellous desserts. You make us dream and you make dreams come true. Thanks for the master class. You are generous and great.
Use 50% high gluten flour and 50% cake flour. As mentioned, all purpose flour can be used instead.
Happy cookies day :)
It allows the gluten to relax. It makes the cookies less tough or rubbery after you bake them. You can Google it. Someone told me to make extra so you can bake and eat some less tasty ones while you refrigerate the rest. But it's worth it.
Made this today to bake tomorrow. Trying the log method and chilling now. I do want to point out that the recipe on the site is different from the recipe shown in the video. Same ingredients but the one on video yields more cookies. Can’t wait to see how these come out tomorrow!!
Your cookie dough looks fantastic, nice and fluffy and not too sticky unlike other recipes or pre made doughs. Thanks for the awesome recipe and tip on cutting the cookies with a round cutter, I will definitely be using that method to finish my cookies from now on!
Bruno's burgers coming soon ;)
I love Brazil!
Thanks a lot! more to come ;)
Yes, it is called: Levure chimique (baking powder) and Bicarbonate de soude (baking soda). Voila, enjoy :)
These are the best cookies I've ever seen. Definitely going to try this one out
For me success today with this amazing recipe .. Thank you so much, I left my dough in the fridge for 4 hours and then I made small balls and baked!!
makes sense. most cookie recipes, aside from sugar cookies, dont require a resting period. well there are others but i never saw one for chocolate chip cookies. will do this on the off chance i ever make chocolate chip cookies again (low carbing now).
I love making my nephews cookies from scratch. They loved these. Thanks Bruno, you really are the real deal.
When you added the ice cream...I lost it! ...these look delicious! Thanks Bruno!
every kitchen needs you in it!! thank goodness for your tasty videos!
Cake flour. I read you can remove two tablespoons of all purpose flour and add two tablespoons of cornstarch. Sift this together and the result is cake flour. Have you tried this? And if yes, what is your opinion on the results? Also, I don't eat much dairy, would you suggest coconut oil to replace butter and get the same cookie? Thanks for your videos. I enjoy watching them.
I think what I love the most about Bruno is the way he educates without acting like the audience are idiots!
I made these and they are the best cookies I've ever made and eaten. Thank you :)
I know but not necessary for now. Thanks though!
These were Amazing....the best chocolate chip cookies I have ever made, thank you so much for the recipe :)
Chef u r such a genius！
perfect! the best cookies I have ever seen
You need your own cooking show. There's so much great quality in your videos.
I made a big birthday cookies for my friends using the recipe. It turned out great.
i loved this recipe i made it today for my son-in-laws birthday it came good considering i was making it for the first time thank you
I made them and they are amazing! One of a.kind cookies. Merci beaucoup Bruno!
I had some leftover oatmeal cookie dough and refrigerated it for a day and baking the refrigerated leftover dough actually tasted better than the dough I baked right away. :p Most cookie instructions don't tell you to refrigerate, but they still taste better after the fact.
You have done it once again.
You are still my favorite cook on youtube.
I'll try these over the weekend, they look amazing!
Cheers!
Just made the cookies today.... Yumm, yumm, yumm!!! love it! Thanks!
amazing Bruno! Thank you!!
Fantastic cookie recipe. Looks heavenly!
Awesome Bruno! I'm not a fan of "too sweet" sweets and these cookies don't have nearly the sugar that most do. I can't wait to try this recipe and will report back. I'll try the roll technique! Beautiful!
I'm glad I somehow stumbled across your sight while looking for pressure cooker info!
My kitchen..
is yours.
OMG ! I am making this for sure it looks so so good ,thanks Bruno
0:19 Paradise! What a view!! If that is your kitchen, you're a favored!
I recently made those delicious cookies for my nephews and nieces, and they loved it so much that they are calling me now their "Favorite Aunt". I'm so happy :) Now I know how to win everyone's heart, just make them a recipe from the REAL DEAL channel ;)
I shall endeavor to makes these but I will have to add semi sweets and a few milk chocolate chips as well ... These look great - I'm will have to make some for Christmas!
Nice vid! But from where did you get the dark chocolate discs?
You're AMAZING....I love the way you cook ...Thank YOU :)
I LOVE YOUR RECIPES AND YOUR ENTHUSIASM YOU ARE GREAT THANK YOU!!!!
Excellent! Love simple recipes that taste so good! Chocolate / pumpkin cheese cake next!
the last segment with the nunchuck whisks were the best clip on this video!
That was totally awesome! Thank you.
Aurait tellement aimé la VF car vous êtes un vrai Expert. Merci du partage.
Bruno, a couple of questions if you don't mind. The first time I made these they came out flat. I think that was due to over creaming the butter. Is that right?
The second time I made these they came out really cake like and thick. I know I got the ingredient measurements right though I only have all purpose flour to use. Any ideas what might cause the cookies to come out thick?
Thanks for the videos; they're helping me a lot as I learn to cook.
Great looking cookies chef! Any suggestions/alterations to the recipe if I wanted to make pumpkin chocolate chip cookies?
I wish your kitchen is mine,your hands are mine.
I love all u r recipes thanks for every thing
My go to recipe!!👏
Simply the best!
Thank you, Albouze. I have been trying some choc chips recipes along the last 2 years since I moved to the US and I am glad you just posted one I would say your way : )
I can't wait to try it!
Your videos are very pleasing to watch. I love your expertise and techniques and I don't try more from you because I am a beginner cook. So anyway this one I can give it a try : )
Bruno, I made these the other day, lef tthem in the fridge for 3-4 days and me and my work colleagues loved them. I've also made you pumpkin pie and galette des rois. Loved both although thought that the galette lacked a little richness - the one I bought from the bakery earlier this year was far more buttery. Was your recipe "the best Galette" or trying to be a less fattening version?
Please keep the videos coming - especially baking; maybe your best brownies? Chocolate and pistachio perhaps? Chocolate brownies with a layer of slated caramel in between?
Hi Bruno, how long should I whip the butter for, is it possible to overwhip? Thanks so much for your recipes!
Lol
Thomas Lai how did you find this, did you view my channel subscriptions?
It was in my Google + feed
Hi, Chef
Did the cookies again and they came out great. Still a little over baked so they're a bit on the brown side but at least not burnt. Found out that I had under creamed the butter last time. This time the cookies simply melt in the mouth.
Thanks again for the vids and tips. And if you ever feel like it I'm sure many of us would love to hear some advice on picking out fresh ingredients or how to choose kitchen tools/utensils.
Since u've made it like twice ..... I hv a ques as Bruno probably won't answer ... Can I use all purpose flour instead of this cake flour and the other one coz I can't find these in my country
Arushi Gulati Actually, he did answer. Either in the vid or the written recipie. The answer is yes and is what I used.
Hi Chef Bruno, this recipe sounds great, but I am having a hard time finding the chocolate discs in my area. Any suggestions on where to get them? thanks
Hello Bruno! Would regular milk chocolate pistoles be too sweet for this recipe? If so, should I add less sugar to the cookie dough?
Thank you.
Hi! sure it would work.. a bit less sugar if you want. Happy cookie day :)
Bruno would you teach us to make French hot chocolate? It looks like its going to be a really cold winter this year. I know I could get it perfect with your help. Thank you so much for sharing your talent with us. Hugs from Canada :)
as u said these are too good to be eaten!!! Bruno please , do u have a Belgian waffles recipe???
Bruno, you make me laugh. I needed that and that delicious looking cookie recipe.😁😁😊 Thank you for all of the finishing techniques. So many incredible ideas!!!!!! You expand the thinking!!
Oh Bruno, these chocolate chip cookies are to die for. I'm gonna make them. YUM YUM:)
Chef bread flour is not available here.Will adding some vital wheat gluten to all purpose flour give the same texture as bread flour?
24 hour chilling time?? When I make cookies, I wanna eat them the same night!
I am going to try this recipe this weekend!!!.... Thanks Bruno for sharing it !!!... :D
Hi chef I have been watching your video for long time the recipe you share are very nice it help me to make different dessert. know u r like my teacher thank you chef
Until I can get around to making these, they'll keep popping up in my dreams lol and I keep waking up before I can eat them.
Bruno you are a star!
Thanks for sharing your secrets!
Cheers from Brazil!
I am not crazy about fried food.. sorry :(
Hi Bruno, I see you have two different videos and recipes for chocolate chips cookies. Is there a big difference between the two recipes? Thanks!
In the other video he uses a Mixer whereas in this video he is doing it all but hand and I think he uses Muscovado sugar in the other recipe.
Amazing recepies and entertainment, love it!!!
man that looked AMAZING
U always make me hungry and now i have to get my lazy butt to cook :( ! Btw u r amazing Bruno !!!!
Oh my!!!! You are Great Bruno!! Goin to try it very soon!
Hi Bruno. Can I use all purpose flour. Is this receipe for soft chewy cookie
Absolutely love watching you cook.. I have learned so much. My fav is your ratatouille dish yum!!
bruno which standing mixer you used in this video? ken wood?
Make a non traditional Opera cake using seasonal fruits. Thanks!!
De rien :)
danke schön für rezept
Hi Bruno,
Where do you get your chocolate discs? I've been looking for those kind, but I haven't been successful.
Thanks
Bruno first of all : i love you :)
can i use all purpose flour instead of 2 kinds ?
I try the cookies it's the best
I really need the recipe, I know is at the beginning but is kinda of blurry, please I really want to try this.
en voilà des sons de la mer et oiseaux !
Chef thank u so very much . It's been a real help. Hopefully i'll find this now:-) u know I had been wanting this bread flour for not only this recipe but so many other recipes.I just hope I get it . thanks
prepared them today. it was a big dissapointment. i used the log method. chilled the dough for 24 hours. baked on 180 celcius. the outside was almost burnt while the middle was still jelly
I have only found Bruno recently, the algorithm was messed up I guess