Rick Makes Chocolate Chip Toffee Cookies | From the Test Kitchen | Bon Appétit 

ohgoditsJT yesss

They are have very different and unique personalities and cooking styles. But Claires and Brads have also different video format which makes them even more unique.

They're all so East Coast hip.

true

@Hugo Hugenotten Can you back that?

Jeremy Johnson I support it

That will be nice 😄

The classic naked apron

good

Hopefully yeah

da real mvp right here

Thank you so much! I just made them with these measurements and they turned out amazing!!

Thank you!

Do you have any recommendations for a good chocolate bar or wafers to make cookies? I can’t find the one that melts like the one they use in the video. And they don’t show the brand. 😭

Thank you sir

I agree!

สวัสดีครับรู มันนี่หว่าใน

and cute as well

They must have had like 3 different interviews in order to work there.

@Read they have really good credentials. Claire went to Harvard and a French pastry school Carla was the former general manager at the first shake shack Sohla owns a restaurant and also worked in serious eats

When everything is going well that is. You don't want to be around these folks when the SHF. LOL.

saaame.

I had the same thought!

Sameeeee!!!!!

How was it I need to know

Same!

Is it like the best cookies you've ever tasted?

Yes! I love in HI and it’s 100% necessary to cool the dough. Makes all the difference in how they spread, etc. this is the only chocolate chip cookie recipe you will ever need

I'm so thankful for this comment. I made them last night and while they're still delicious, I definitely want to try them in the fridge before baking next time. Thanks for the tip!!

Also is better if yoy use the butter cold, i mean, if you put the butter in the frigde for a while will be less greasy

Hands down better cookie if left in fridge overnight! The first couple times I made them, I wanted them flat like his, but after leaving them to chill overnight, it's basically the best cookie ever made!!

Sohla didn't get paid either. The BA kitchen is really unfair with their pay.

That fellow yea Ik

@@mashedpotatoes1534 we need to raise our voices as the BA fanbase that POC get paid just as much as others.

EXACTLY

not only that, they gave the recipe creds to someone named kate davis smh

Broken cookies are not a mistake. They are the baker's god given right to eat.

As long as they are done well, I think any nail color is fine. 😉

orange is very much in trend now...

I think you should pick the color that suits your immediate mood 😁 it will definitely kick these up a notch

Your not even allowed to were nail polish when cooking according to ServSafe.

I checked the recipe and there was no mention of it... I guess the color is baker's discretion

Bahahaha and then they basically got kanselled for racism :)

I replaced with Lindt 70% cacao and, even though it was a bit pricier, it tasted amaaaazing.

Is it ok to make these with everything except the toffee?

@@moonmoon3190 im pretty sure that'd just be a normal brown butter cookie, so sure! if anything maybe add a tad less salt but thats really up to preference

Instead of wafers what chocolate would you recommend? Want to make these tonight, can anyone confirm they’re actually good?

Going to try making them eggless

mintysnack I made these the other day, too! They are super good but I didn’t break up the Heath enough and the cookie had a weird crunch in the middle.

And how was the flaky sea salt on top? I’m a little skeptic about them.

mintysnack Wow! My teacher made these and he's right about how they ruin you for other cookies. These are seriously insanely delicious. Holy damn. I'm so glad to finally see how to properly make them.

how long do they keep/store at room temp?

@@ChaoticBad flaky sea salt actually makes the cookie taste sweeter in comparison because of the contrast between the two flavors, which is why it is a pretty good step to add to your cookies if you want them to have better "depth" :)

Actually, when measuring the weight for flours and butter it's better to use cups, it may not be to an exact but there is a weight difference between flours and butter varying on location :) but I do recommend weights with the sugars and eggs etc.

@@girlfriendbun There would be very minimal weight differences based on location. The human body only varies around 0.5% in weight based on location, for example. Weight of flour could vary based on how much moisture it's absorbed, but that's minimal if you store it correctly. In contrast, you can take the same person and have them weigh two 1 cup measures back to back, and it will vary by as much as 20-30%. It's just not precise. Volume measurements are a remnant of a time when most people didn't have access to a scale, but we're luckily now in an age where you can buy one for $10. It's a no brainer.

@@Dark0blivion Source?

@@aydensimpson6337 Go into the kitchen right now, and pack flour into a measuring cup. Dump it out, and weigh the flour. Proceed to then lightly spoon flour into the measuring cup, and weigh it. You'll see the packed cup is much heavier. When baking, weight is far superior to volume. That's why bread recipes and the like are almost always listed by weight. You need a precise hydration %. If you actually put in 3 cups, because you packed the flour by accident, instead of 2, that bread is going to be all kinds of wrong.

@@aydensimpson6337 You can try all this for yourself by just weighing out different flours. The possible weight difference is negligible compared to how altitude impacts cooking in general, and even then, it's pretty easy to demonstrate how packing any kind of soft powder causes significant variance compared to weight. Give amateur chefs a scale and have them weigh a set amount of a substance, then have them measure one cup of flour and compare.

Can I ask what adding more browned butter does for the cookie?! Is it just more flavor, or does it do something different overall to the cookie?!

Marc Helfrecht Super late, but yeah, the brown butter just changes the flavor. Instead of adding more though, I would just cook it a bit longer.

@@xxlethesxwingsxx2340 Hi! I made this recipe a few times and it turned out great, but I never seemed to succeed in making a light and creamy texture while beating the eggs, sugars and butter. Did you succeed?? The mixture always stays brown and loose for me, even after 10 minutes with the electric mixer! :(

@@shiroosh23 the butter has to be pretty cool before it will cream

@@fffianist thanks! will it help to put it in the fridge/freezer?

Some kind of Space Dandy?

@@TheBigYC a space daddy

Lmfaoooo 😂😂😂

Rakadis they can’t take it. The nails is even too much for some people lol

I feel so mesmerized by him; I'm really not sure if it's him or the cookie.

@@thomaspayne6866 I know rite?

Right? Wholesome af

Angelo go piss your pants elsewhere

Some people believe that if you don't have anything nice to say, then you shouldn't say anything at all. We need more people like that.

@@unironicallyslappingknees What's wrong with what he said? He told the truth.

Fern Vale Volante XD

Up out

Max Marx being pregnant made me get this cookie

I don't think that's how you're supposed to eat it

Umm... you may be doing the recipe wrong 😂

Crooked Desk came to comment the exact same thing! Haha

Thinking about the logistics of that has made me very uncomfortable.

they are god teir

Nah BA just can’t bear to see a POC getting lots of views.

Is he homosexual?

@@2dasimmons c'mon dude...

@@2dasimmons epic

buttons

Don’t you mean queen 👑

Both at once?

cookies

porque no los dos?

Damnnnn Jared

I am RU-vid's supreme being! Follow me a be part of the greatest community on the Earth! Thanks for being a fan, juistiuh lee

Same dude, really enjoying Rick videos.

I love Joshua Weisman too!!!

diversity.. the most overused word of 2018..

Claudeus you’ve got some major soul searching to do if you can’t see that the content we consume should be with a sprinkle of color

@@brotha.b - I'm sorry but I think you misunderstood my comment.. apparently I should have phrased my comment differently.. I wasn't talking about colour or saying anything about diversity itself.. what I meant was the actual word itself has become annoying because of it's over use.. again, I'm talking about the word itself, not it's meaning, or anything else that you imagined I meant.. so my apologies if I upset you, and kudo's to you for responding so politely when you imagined I was saying something other than what I was.. BTW I actually love watching Rick's videos because of his personality, I don't care if the presenter of content is red, white, yellow, blue or black.. although I do think it would serve one better in a cooking video to wear a lighter colour of nail polish simply because the darker colour draws the attention to the hands instead of the food..

I'm diabetic so...solidarity? I'd guess that using KetoConnects almond flour choco chip recipe but preparing it like this would get pretty close. I'm not sure what to sub for the toffee though.

@@duckrutt I'm sorry you have to do it for Diabetes. I did it as a personal choice to help drop a bunch of weight (it's actually working pretty well!). I haven't really tried a lot of Keto/low-carb recipes, mostly I just started making a lot of meat and a vast assortment of non-starch veggies. I literally just bought some almond flour to do some baking for a Celiac buddy of mine, I might have to look up that recipe and give it a shot!

@@Draukagrissah Spoilers: They're really good even if you do it their way and I don't mean they're a good cookie substitute, they taste like cookies "should". The coconut flour version isn't bad but it tastes like a coconut flour version if you know what I mean. I don't keto myself but I did steal a bunch of recipes, they made transitioning from eating whatever whenever to I can eat some junk food every once in a while bearable. KetoConnect, LowCarbYum and TPH Keto Desserts all have great snacks.

OOF BIG MOOD. dont know why im watching this and torturing myself :'(. gonna have to find one day in the far future to treat myself.

Funny videos

@@exothermal.sprocket There's nothing that makes it biologically impossible. You have no clue what you're talking about.

Lifted_Above You’re an idiot lmao

Lifted_Above you obviously don’t know the definition of masculine or feminine. Masculine is not synonymous with male and feminine is not synonymous with female.

@@theothergirls4817 - you are absolutely correct "Masculine is not synonymous with male and feminine is not synonymous with female" I don't know what comment Lifted_Above made, but technically there is a difference between the definition of sex and gender... according to those in the scientific arena such as biologist and those in the medical profession..

Claudeus Gothicus he said that it’s biologically impossible to be a masculine and feminine male

Don't be sorry!

@@jpisello nnnnnn

@@marthameza6033 lmfaoooo "I MASTB*ATE NAK0ED" wtffff hahaahhaha

that’s the true tea

GirlGroupMaleEdits I SCREAMED SKSKSOS

What's wrong with oatmeal raisin? :(

I absolutely adore oatmeal raisin cookies, I really don't understand why so many people dislike them.

@@vanillaramen640 The raisins

Swap out the rasins for chocolate chips and you will love the oatmeal cookie

Maldroth - now that I could get behind!! We may have to do an episode on that! Thanks Maldroth!!