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 ~
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 😭❤️🍪
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.
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 🍪
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
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 😊
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.
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
@@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
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. 😁_
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.
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 RU-vid.
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
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.
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.
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
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
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 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
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'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
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 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!!!
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
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.
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)
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.
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
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!
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.
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 :)
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.
*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...
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 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.
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 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.
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
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
@@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.
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
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’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
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.
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!)
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!
Ramadan anyone? Yup, 2 days in and already watching food videos Edit: it's crazy how many likes I've gotten but it makes me happy to see the shared struggles of my Muslim brothers and sisters! Push through we only have a little bit left. Edit:RAMADAN HAS BEEN OVER FOR A WEEK!😊👍🏻
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!
This really is the ultimate chocolate chip cookie recipe. I tried other very famous recipes and this one was by far the best. I reduced the amount of sugar for my taste and dusted it with sea salt flakes. It was heavenly with a glass of cold milk. Thank you for your efforts and tireless trials! ❤❤❤❤
By reading hundreds of comments I've concluded just use brown sugar, use unsalted butter and don't brown it(if you do only do it a little don't do it until there are brown bits cause then it just tastes like butter and it's very unhealthy), add half a teaspoon of salt instead of 2 teaspoons, no espresso powder or atleast less(just add more vanilla or use coffee grounds instead), and put the rolled out dough or regular dough if it's too runny in the freezer for 30 minutes first. I haven't made them yet but this is pretty much what the comment section has concluded, hope mine, and yours work out
Thanks for this comment, I now know why I have a cookie shake even with more than double the flour and sugar. This happens every time and now I know why.
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.
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!🍪🍪
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. :))
