👕 Heads up to anyone who's been asking about (and patiently waiting for) merch: It's here! Shop the presale until August 18th! shop.brianlagerstrom.com/
Would love to get these cos they're awesome, and I wanna support, but shipping cost more than the t-shirts for me 😢 (know it's totally out of your control. Shipping to the UK went so expensive after Brexit) They're great designs! Who ever did them is great
""Lorn" as the Korn logo is brilliant. But honestly, I'd be super stoked about the Let's Eat This Thing design on a shirt rather than a tote. Great designs all around in any case!
I vastly prefer crunchy cookies over chewy, so this recipe is right up my alley. Growing up, whenever my grandma made big batches of cookies, the kids always got the dark or crispy cookies first, while the other ones went on to get decorated. So my mom and I are much more fond of those and actively avoid any super soft, pale cookie. Whereas my best friend hates crunch, lolol
Maybe it’s just me but I instinctively don’t want to cook or bake anything with corn syrup these days 😅 It’s in more than enough American products and I’ll find another substitute :)
Took me 32 minutes. I cut the recipe in half, but skipped the milk since I still did a full egg yolk. Used pecans instead of walnuts and regular choc chips. Turned out crispy!
THANK YOU for making recipe links! Some of your pizza recipes dont have them and Ive had to copy/paste from the description. Your links are incredibly helpful! ALL of your recipes Ive made have turned out great so I cant wait to try out the cookies (tonight)!
🙂WOOOOOOOW🙂Outstanding!👍This recipe is simply fantastic.The use of ingredients is superb and the final dish came out perfect and absolutely delightful.🙂We love it! 👍Big like 🙂Thanks for Sharing amazing and incredible traditional recipe. 👍🙂Your new friend here. we really enjoyed your content. Few days ago we visited your channel & love it. 🙂Stay blessed and keep Sharing your magically flavourful recipes! 🙂
Tip: You can melt butter on a higher heat as long as you just add an ice cube, make sure the pan isn't too small or it'll bubble and overflow, and when melting it make sure the pan isn't too hot or it'll brown, unless you like brown butter in your cookies, if so, good on you
Ayer hice está receta y salió horrible... Estaban demasiado saladas para ser comidas, tuve que tirarlas a la basura, nadie en mi casa pudo comerlas. No prueben está receta si no quieren gastar tiempo y ingredientes caros... Para mejorarla usaría solo 2 g de sal no 10 g wtf
These cookies were the first thing I ever made with a stand mixer and they were great. The video doesn't really stress how important it is to leave them on the cooling rack for a while but they tasted much better after sitting. My family thought the chocolate was just a touch too bitter so I'll be trying 60% next time. The cookies taste even better on the second day after you refrigerate the leftover cookie dough! Totally different texture but still very good.
Hi Bri! I normally don’t comment, but I made these cookies and your japchae recipe for a Korean bbq get together with the fam and they were a hit! Cookies disappeared immediately. Definitely making this again
My oven is preheating! I admit I’m a bit apprehensive. The cookie dough doesn’t taste like normal chocolate chip cookie dough (kind of in a bad way), and it’s very overpowering with the 10 grams of kosher salt. However I’ve made it this far to not bake them now. Will update soon
Update: The cookies baked don’t taste too bad, however you get punched with an aftertaste of salt- and that is even with me not putting on the Flakey salt topping. I’ve tried your other chocolate chip cookie recipe before and now that I remember it did taste so salty. Everything else was fine but moving forward I’ll probably reduce the salt by half.
You just might be the one to convince me to try to crispy cookie variant! I love the chewy version so much so I never eat or bake crispy cookies, but this is literally perfect for a busy student. I'll be trying this on a weekend!
i made this and feel like I followed your instructions (at least what is on your blog) but the cookie did not come out right. the flavor was there, but the consistency was off. my butter wasn't mixing into the sugar and I had to constantly scrape down the bowl and make get it incorporated. when i finally moved on to mixing in the flour the dough was still pretty oily. they spread out super wide and thin too. i know you can't diagnose the issue but just thought i'd share.
Thank you! The way I have been searching for thin crispy cookies but everyone seems obsessed with soft and chewy so there were no recipes. I’m going to try this soon, and then my siblings, my parents, and I will finally get to have cookies reminiscent of Chips Ahoy!
Hey Bri, I went to Paris and had the best cookie in my entire life. It was from Cédric Grolet, it was a peanut and caramel cookie. Would be amazing if you tried to recreate this!
These are absolute bangers. I like my cookies sweeter, so I swapped out the dark chocolate and walnuts for a big Symphony bar with toffee and almonds. This is my favorite cookie recipe ever. Thanks, Bri.
These were hands down the best cc cookie I’ve ever made. I shared with neighbors and all asked for recipe. They are so deliciously crispy and the choc chunks so much better than chips. I gotta make a new batch bc I gave too many away!
I have a question/request - would you be willing to translate your "low/medium/med-high" speed into the numbers on your mixer? I have the same one you do but it can be hard to eye test exactly how fast or slow its going sometimes.
This looks great and SUPER fast. I think I would add some peanut butter and Nutella as an experiment? Probably very late in the mixer, just to get everyrhing partially mixed in. Maybe even some tiny marshmallows? 🤔
A fucking + crispy cookie. This cookie took me more like 40 minutes to make as I was fending off two rabid 2 year olds trying to eat raw cookie dough, also my oven is trash. Tip 1: If you, like me, do not have a fancy oven that is plagued with uneven heating then bake at 325 for 20-22 minutes rotating half way. Tip 2: To prevent a hot mess when transferring to cooling rack, slip your spatula b/w the parchment paper and cookie as you tilt pan towards the cookie sheet and slide down.
These are SO good. It’s ridiculous. I’ve made these twice this week. I cook em for 14 minutes or so to get more chewy crispy as opposed to crispy chewy if that makes any sense. Another excellent recipe!
If every RU-vid content creator used every product that sponsored their videos they would spend their entire day taking various supplements, mixing up "wellness" drinks and ingesting a lot of junk. I doubt that you take this supplement every day. At least I hope you don't. I think you also had athletic greens sponsor a video or two. The key to being healthy is not adding a lot of supplements and drinks but rather eating the right things and less of them. Getting rid of processed food, avoiding pro-inflammatory seed oils, intermittent fasting, good sleep and a reasonable amount of movement. I know that's not the topic of the video, but given all of the products like this that are out there I thought it should be said. With regard to the cookies, hand chopping the chocolate is the way to go. Most chocolate chips are coated with a wax to prevent them from melting. The one thing I would do differently even in a crispy chocolate chip cookie would be would be to add 20 to 30% of a different type of chocolate. When I make mine I hand chop semi-sweet, bittersweet and add a little bit of milk chocolate. That makes for a delicious cookie that isn't one note in flavor. Many recipes call for milk chocolate chips but using only milk chocolate results in a cookie that is too sweet. A mix of bittersweet, semi-sweet with about 20% by volume of milk chocolate results in a rich and delicious cookie whether it is crisp or not. My go-to recipe from smitten kitchen by way of the New York Times requires a lot of preparation and an overnight rest in the refrigerator. Those cookies have three textures, they are crisp around the edges, chewy in the middle and gooey in places. They are also 3 oz each and use a lot of expensive chocolate. They're impressive and delicious but they aren't in everyday cookie. I look forward to trying this recipe and adapting it for when people want chocolate chip cookies and they don't want to wait
Also at 3:34 - heterogeneous means they're non-uniform and homogenous means it's uniform. The more blended together it is, the more homogenous it is. I think you mixed the words up here? Because your comparison to chocolate chips is that the chocolate chips don't combine into the dough/cookie and they're more separate.
Brian, I love your channel. Your style of cooking is fantastic! Crispy chocolate chip cookies are my absolute favorite. I really appreciate not only the recipe but all the explanations along the way. Great video!
Is anyone else’s OCD triggered when the RU-vidr leaves remnants on the spoon or in the bowl instead of scraping it off or using a spatula to scrape every bit?
Tried these cookies once... Then I tried them one more time just four days later and I think I will make them a third time within the coming week. So easy and so delicious. That milk dipping part is absolutely essential. Oh My God.
