How To Make Perfect Chocolate Chip Cookies 

So here are the ingredients: 1: *grandma*

The fact that they tested out a bunch of different variables and explained why they were good/bad---- respect

THE BEST CHOCOLATE CHIP COOKIES 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 😭❤️🍪

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.

Excuse me but I measure my chocolate chips with my heart

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 ~

She's not lying about the brown butter, it is really good in recipes.

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 🍪

What way do you like your cookies? Chewy: Like Crispy: Comment

The actual recipe starts at 2:46 ,if you wanna skip

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❤

It looks like so delicious. Thank you for your recipe!

i converted the ingrediants for uk fans: 220 grams of flour 15g of salt 10g of baking soda 230g of butter 220g of dark brown sugar 200g of sugar 30ml of vanilla pinch of instant coffee 2 eggs choc chips and choc bars

Saw the title, and double checked to make sure this wasn’t How To Basic.

Hey ! So I wrote the receipe in french and i used "g" and "ml" instead of cups, tsp and oz ! I hope it'll help someone (and sorry if there some spelling mistakes !!) Recette spécial : Cookies ^^ Ingrédients : • 130g de farine à pain • 85g de farine tout usage • 6g de sel • 12g de bicarbonate de soude • 255ml de beurre fondue • 220g de sucre brun foncé • 100g de sucre blanc • 12ml de vanille (généralement appelé essence de vanille) • 6g de poudre d’expresso • 1 œuf + un jaune d’œuf • 90g de pépite de chocolat • 140g de plaquette de chocolat, coupé en petit morceau 1. Tamiser dans un bol 130g de farine à pain, 85g de farine tout usage, 12g de bicarbonate de soude et 6g de sel. Laisser de côté, nous y reviendrons plus tard !! 2. Faire fondre 230g de beurre dans une casserole jusqu’à obtenir une couleur brun foncé. Bien tourner pour être sûr que le beurre bruni uniformément. Dans un tasse mesureuse, vous devriez obtenir 255ml de liquide, si ce n’est pas le cas, vous pouvez rajouter de l’eau !! Laisser reposer, la préparation doit être à température ambiante pour continuer la recette. 3. Dans un autre saladier, ajouter 220g de sucre brun foncé (il est important de bien prendre du sucre brun foncé et pas juste du sucre roux) ainsi que 100g de sucre. Verser 12ml de vanille avec 6g de poudre d’expresso. Ajouter le beurre, en étant sûre qu’il ne soit pas encore trop chaud, sinon la préparation risque de devenir graisseuse. Mélanger le tout. (Il est conseillé de de le faire avec un batteur) 4. Ajouter à la préparation un œuf entier et un jaune d’œuf. Intégrer les à la pâte, puis faite de même avec la farine que vous aviez préparé au début de la recette. (Verser la farine petit à petit pour ne pas en mettre partout !) Ne pas tout incorporer. Ajouter les 90g de pépite de chocolat et les 140g de morceau de chocolat. Intégrer le reste de la farine en même temps que le chocolat. 5. A partir de cette étape il est conseillé de mettre la pâte au frigo pour une nuit ou une heure, il est aussi possible de former les cookies directement. Pour faire cela il peut être pratique d’utiliser une cuillère à glace, de former 6 demi boule de pâte et de les disposer sur une plaque de cuisson (avec une feuille de cuisson évidemment ^^) 6. Les faires cuire à 180° entre 12 minutes (si votre fourre est à chaleur tournante) et 14 minutes ! 7. Vous devriez obtenir de délicieux cookie, en espérant que cette recette vous est aidée !!

This is EXACTLY how I make my cookies!!! It took me FOREVER to find a good consistent recipe. You guys got it!!!!

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!

Is it just me or is her voice is literally so satisfying to listen to!

These are by far the best cookies ever made. Thanks for the recipe!

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

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 :)

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

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.

I have made these cookies MANY times and they always come out FANTABLOUS!

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

"We baked, we tested, we ate and now we have diabetes."

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.

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.

That cookie in the thumbnail straight lookin’ like Jupiter. Mmmmm.

my food baby just kicked

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!🍪🍪

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.

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 grateful for the way they tested explained and the overall structure of the video. A+

I MADE THESE IN MY OWN STYLE AND FELL IN LOVE ISTG

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

I love chocolate chip cookies, especially when they're chewy 😊

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!!!

Baking with brown butter for these cookies are outstanding. The flavor is so different from just using room temperature butter.

Who else finds watching cookies bake super satisfying?

Yield (approx.): 20 cookies *Ingredients* 1 cup | 125g - Bread Flour ¾ cup | 95g - All Purpose Flour 1 tsp. | 4.8g - Baking Soda 2 tsp. | 11.3g - Kosher Salt _or you can use:_ 1½ tsp. | 8.5g - Table Salt 1 cup | 225g | 236ml - Unsalted Butter 1 cup | 220g - Dark Brown Sugar ½ cup | 100g - White Sugar 2 tsp. | 8.4g - Vanilla Extract 1 tsp. | 2g - Espresso Powder 1 - Large Egg 1 - Egg Yolk ½ cup | 85g - Chocolate Chips 1 cup | 130g - Chocolate Chunks ••• *Procedure* 1. In a large saucepan, melt the butter over medium heat and make sure that you're using a large pan because it may splatter a bit and make a mess. Bring it into a boil and stir constantly for the butter to brown evenly. Once you can see dark brown bits at the bottom, transfer it into a glass measuring cup. Use a glass measuring cup, not plastic; the butter is too hot, it will dissolve the plastic. Give it a stir and add a bit of water for it to reach 1 cup, then put this in the fridge to completely cool down. That's why cook the butter first before doing anything else because using it when it's too hot will result to a runny dough and greasy cookie, so wait until your butter is cooled down before using it. 2. In an average-sized mixing bowl sift together the Flours, Salt and Baking Soda then set aside. 4. In a separate mixing bowl, add the Sugars, Vanilla, Espresso and Brown Butter then mix it altogether with an electric mixer on medium speed until it is creamy. Then add the Egg and the Egg Yolk and mix it until it's incorporated. Then add ⅓ of the dry ingredients and beat it between additions, it doesn't have to be well incorporated, leaving a bit of flour is okay! Add the Chocolate and fold it in with a wooden spoon. 5. Scoop or form a small ball (about the size of 2 tablespoons) with the cookie dough and place it into a parchment paper lined baking sheet, then cover and refrigerate for 1 hour or even better, overnight! You can bake them right away once you're done making your dough, but I recommend to put it up overnight, it will get the best flavor that way! 7. Preheat the oven at 350°F or 180°C. 8. Place the cookies about 3 inches apart on a parchment paper lined baking sheet. 9. Once it's done preheating, bake for 12-14 minutes. Though it may vary to other people so basically just wait until the edges turns brown that's when you know it's done! _~ I hope this helps! This is based from what I experienced on making it alot of times. 😁_

Thanks for showing the side by side results! Helps me know which variation to/not to try 🥰 We all have our preferences so this is great!

I am just in awe at how beautiful the voice of your narrator is Tasty. Thank you for the great video!

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

You guys should do a Tasty BAKE off.......

I would put the butter in the fridge after melting it to get solid and then use it in the recipe at room temperature. This helps getting the dough more firm and able to work with it. Another Tip, make the cookies and put them in fridge to chill and then bake them, this will make the cookies round and not flat shape after cooking

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!!!

Imagine how many cookies the staff got during the experimental phases of making this video

Tasty: we experimented and came up with the best recipe The comments: here's how I changed the recipe to make it better

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!

Thank you so much for the research that you made, this is exactly what I was looking for! Great and helpful video! Greatly appreciate!

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

Freaking everything goals

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. :))

I’m in love with this video and I don’t know why. Amazing.

this narrator was like seriously good

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.

Amazing! Turned out SOOOO GOOD! They turned out like storebought

Oh my, her narration 🖤❤️

I just want my choco chip cookies to taste like Subway's. Is that bad?

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.

delicious it was so good and it looks so beautiful definitely the best chocolate chip cookie I’ve made

this has to be the most delicious looking cake ive ever seen in my life

The amount of times I’ve watched this video is not healthy

I'M AS CRUSTY AS THE COOKIE

i have never browned butter before and it smells so good

I have tried your recipe many times and these are the best! I am here watching your video because I need a refresher. But seriously congratulations on your work!!! 👏🏻👏🏻👏🏻

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

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.

Best recipe I’ve ever tried

I’ve made people a few different chocolate chip cookies on the same day. Hands down, everyone came back for more of these.

My cookies (which are obviously the best) are a secret recipe from my french grandma, Neestlé tóllhôusé.

i prefer the classic recipe of 2 wheat and 1 cocoa bean

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've been looking everywhere for this, thank you😭😭

I made these at home! So good! Thank you for sharing!

2:43 is where the recipe starts

Is it just me, or does her voice sound really soothing and crisp??? Just me, great.

thank you for sharing your passion and expertise on cookie baking! I followed your video and made some goodies with ingredients I have at home(without chocolate chips) and they taste amazing!😊

TYSM THIS IS LITERALLY SO TASTY

The way the chocolate bar was chopped was so mesmerizing omg

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..

I made these, they are SO good.

I Love Cookies! I Listened to a lot of guides, and ended up with a perfect Chocolate Chip Cookie!

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

Why am i watching this while fasting. Oh god

The rewatchability of this video is amazing.

This is a well explained video. I just did this testing 12 times and probably would’ve saved a lot of time if I just watched this

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

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

The recipe on the Nestle semi sweet chocolate chip bag makes a great cookie. I really like crispy cookies, but they’re great warm and still soft as well.

Amazing!!! Firsr time baking cookies and everybody loved!!!!

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 :)

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!

The amount of times i've made this at school in a practical assessment and passed with flying coulors.. THANKYOU?!?!?!?!!

thank you for this magnificent chocolate chip cookies

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

Great. I’m craving everything sweet now.

your cake looks amazing im sure it tastes really delicious thanks for the recipe

I LIVE by Tasty. They're so smart with their foods and they actually experiment and make sure to deliver the best recipe. Their pizza, their cookies, I've followed so many but those two are most notable that I've tried more than once. LOVE YOU ALL AT TASTY! One thing I enjoy adding to my cookies is a 1½ capfuls of captain morgans spiced gold. The final flavour is warm and is perfect if your making an autumn themed bake. It works so well in a cookie ❤