Hi Jamie, I know this video is a year old now but I don't think you should give up on cookies! There was a bit wrong with this and I wanted to let you know, I am a very avid cookie baker! First, the butter and sugars weren't creamed long enough, maybe ten seconds more would've helped immensely. It should be light and fluffy. Then, when you mix the rest of your ingredients in, you should mix until its JUST combined. Second, SILPAT!! Most high moisture cookies will spread like crazy on silpat due to the super smooth surface, its better to use parchment paper. The only cookies you would want to bake on silpat are pretty low moisture ones, like gingerbread. Chilling your dough is very important, get those cookies portioned out and chill them in the fridge for an hour or so!!
After years of cookie fails, I learned that chilling the dough for a couple of hours really does matter. 😂😂😂 Following that step on whim was a game changer.
i was just going to say that and the longer dough stays in the fridge the better they get like even a week even 2 the dough gets a bit more dry the flaver get stronger
I always stick with the Toll House recipe. It's perfect every time. A lot of the comments on oven temperature are right. You should bake in a hotter oven, you will get a bigger rise in the cookies and it will take less time to bake. Also, if you omit the walnuts you should add a tbsp. more of flour to the recipe. I love your perseverance and thought process in solving problems in cooking.
Hey Jamie! If you cream your butter and sugar together longer it gives more structure to the cookies. Plus they were probably using a convection oven so you should go up to 325° in a normal oven. They look really good though! Good job because it is all about the taste!
Hey hi that does not always turn out even when you cream your sugars and butter.ive tried many ways .I've also noticed not all butters are the same and I have noticed oven temperatures differ in each oven I've also seen that ours differ and that Bread flour makes a better cookie also browning the butter by melting it till it gets tan makes the cookies smell and taste yummier it's not a 100% science any more
All creaming your butter and sugar together does is introduce air, and perhaps dissolve the sugar granules. More gluten = more structure. (At least in relation to the proportions of other ingredients) So higher-protein flour and more working of the flour and water component - in inverse proportion to the presence of fat (which inhibits gluten formation).
300 seems too low for cookies! I always let mine rest in the fridge overnight before baking-and the temp is higher for the bake so everything sets before the butter has a chance to melt and spread the cookies out too much. That’s been my experience anyway.
More spread, less flour; less spread more flour. Also, I've very few cookie recipes that bake at 300 degrees. I would pump it up to 350. However, all that said, I fail to see anything particularly special about this recipe. Uses all the standard ingredients of a typical chocolate chip cookie. This looks almost identical to the original Betty Crocker cookie except there's an extra egg and a few oats. Not sure what the drops of lemon are doing unless that's to try to get a rise out of the baking soda (didn't seem to work!). Could've just used a little baking powder instead. Moral of my story: if the cookies taste delicious, doesn't matter how famous your cookie is or how you get there.
Don’t put your cookies in the freezer - they take too long to bake in the oven. Put it in the fridge so it’s cold but still malleable. This is why the chef in the video could still flatten the cookie dough and have it baked into good height. The internal temperature of the cookie dough matters :) I think you should try again! Hahaha love your videos by the way 😊
I often freeze my "raw" cookies, as per the recipe I use. They turn out perfect every time. It really depends on the recipe you use. For me it's so handy to have cookies ready to be baked straight from the freezer.
I've learned more about what and what not to do in cookie baking from this one video, AND the absolutely brilliant tips in the comments, than I have in any other online tutorial. I don't even like choc chip cookies, but the whole process was a fun hot mess.
@@woodpigeon7776 You have nailed it. Also, when when I'm on Step 5 and realise I've missed Step 2, or watch my souffle turn into a pizza base, I don't feel so alone🙂
My mom used to throw cold butter into the kitchen aid mixer. Her excuse was it had so much power that it didn't matter. Cookies turned out great. You definitely did not need to cut up softened butter. The grey fox will laugh at softened butter. You have barely touched the power at your grasp.
I make a whipped shortbread cookie that bakes at 300°. You don’t want brown edges. If you cook at a higher temperature and take out before the edges brown, they will not be cooked in the middle. So they bake at 300° for 15-17 minutes.
@@trishayamada807 I see where you are coming from-I loathe the N American shortbread which contains cornstarch. Back to the problem of a low temp for baking The cookies which are loaded with chocolate chips and nuts need to be baked at around 400 degrees. This will give a firm edge and soft centre .
I've been making chocolate chip cookies for years. The recipe started out from the Toll House recipe but I've simplified it a lot. The original recipe was very specific about the order in which you mix in ingredients. I just put all the wet ingredients into a blender followed by all the dry ingredients except the flour and chocolate chips. Then I run the blender at max for a minute or two. Then I add it to the flour and mix using a spatula. When the flour is incorporated I fold in the chocolate chips. I dole the dough onto parchment or a cooking sheet using a desert spoon and a tablespoon and let it be. No cooling or flattening or other manhandling. I used to bake at 350 convection in my old Kitchenaid stove before it died. In my new GE Profile I find 375 convection for 11 minutes works fine. The cookies come out great. I just bought a Cuisinart stand mixer that looks like a rip-off of your Kitchenaid beast. So, I tried using that instead of the blender. The dough came out stiffer and the cookies didn't flatten out properly, so I won't do that again. If I make changes and the cookies come out differently I get bitched at from all quarters.
Don't be afraid to mix the cookie though. It has so much fat that it won't end up though like overmixed pastry dough. You even want to get some gluten in your cookie though to prevent them from flattening. Gluten will give your cookie better structure.
Hey 👋🏼 troubleshooting your recipe, cream longer, higher temp for baking. Seems these viral recipes are usually flops because of commercial ovens being in the mix. Thanks for the video 👍🏼👌🏻
I'm a big believer that butter can be very different from brand to brand. Some butter is not really good for baking because it has too much water in it. If the dough seems wet, you have to add a bit more flour, it's a lot like baking bread. Also, those aren't rolled oats...those are whole grain, and there IS a difference.
Those *are* actually rolled oats, but they aren't QUICK rolled oats, which are broken up finer. I think that might be the problem. Quick oats will absorb more moisture, more quickly, which would result in a stiffer dough, and a puffier cookie.
When I finish mixing, I just take out a test ball of dough and if it's to sticky I just mix in touch of flour until I get the firmness I want. Then I bake a test cookie to make sure they don't spread to much
Hi Jamie! You are so patient and dedicated with your cooking, but if I may, these observations: 1. Cream the butter and sugar until they become pale in color, 2. Add a tbsp. Of cornstarch with the dry ingredients, 3. Use baking paper instead of the silicone mat when baking cookies, 4. Raise your oven temp. At least to 350. Hope these help. 😊
You should try making Mrs. Field's chocolate chip cookies. Her secret ingredient is ground oatmeal. Turns out a bit harder and not so gooey, but everyone loved it every time I made it.
Hi Jamie. My name is Michel and I want to share with you that I recently shared your channel with my 10 year old nephew Stanlee who aspires to be a video blogger for his baking passion of making cakes. I wanted to introduce him to your work because I feel that you are so authentic and unafraid in your work to show the true you with all your strengths and flaws in the personal setting of your home. I myself went to two years of culinary school and love being in the kitchen. I discovered your channel about 6 months ago and have enjoyed it very much. I recently became a Patreon supporter and am so happy to hear that you are doing this full time and doing what you love. I hope to see Stanlee follow in your footsteps. Keep up the great work and much success to you in the future! Michel
I used to be obsessed with double tree cookies! Especially after I found out you can order tins online 😅. Haven’t had them in a very long time but something is up with this recipe. 300 degrees is weird for cookies so is not calling for a rest period in the fridge to let the flour hydrate more bc this dough looked a touch too loose 🤔
300 degrees sounds like the glaring issue, based on these comments! I thought it was weird not to rest them, but I also feel the cookie dough didn't look right even before then. So many problems, so little time. Now that I know I can order these online. I gotta try these things out!
@@antichef Jamie some professional restaurants use convection ovens and cook much faster thus need a lower temperature. I think since your oven temp could be 325°F🤔 for this recipe
Very entertaining!! Humidity levels vary from place to place and so you should always feel free to adjust your flour level based on the consistency of your dough. Since you could tell the texture was not correct it would be okay to add flour tbsp at a time until it looked right. This also happens a lot with the milk bar recipes.
Jamie, you have made food that required a lot more skill than these cookies. I don't believe the problem was your fault. You likely got a bum recipe. That happens sometimes when you try internet recipes. Keep up the good work. You are a joy to watch😊
I always add about one tablespoon of cornstarch to my cookie dough so they won’t spread all over the pan. Maybe give that a try? I love your videos and your honesty when it comes to baking and cooking!
Man honestly this was refreshing 😂 It’s been awhile since I watched a video of yours… Going thru chemo and other treatments your videos make me laugh and actually inspire me to want to get up and do some cooking. You’re the best anti chef 👨🍳
please do yourself a favor... look into Fulvic acid powder for your health. (research it when you get a chance) it has helped so many people. I wish I had known about it in 2010 when chemo and radiation killed my mom.
Jamie, your flatter cookies provide an excellent foundation to build on. I see a warm, not hot, cookie with a generous scoop of French vanilla ice cream offset, not centered. In front of ice cream are lovely raspberries which pair so well with chocolate. That leaves only the addition of a fork and spoon, fork to start and spoon to scrape up every last yummy mouthful😍
I haven't watched a lot of RUclips recently but I just looked at your subscriber count and it is so high!! When I first found your channel it was at less than a hundred. Congratulations🥳
chilling the dough is important, but freezing it sounds overkill also i'm weirded out that there's no leavening in this recipe (baking powder would be classic). maybe they omitted it/used a different kind of flower that has a leavening agent in it? that might explain that yours turned out flatter.
The comment section on this video is super duper helpful. From what I gather there are several things causing the issues: oven temp, not chilling the dough in the fridge and possibly the guesswork on the lemon juice. I'm going to have a go at making these and will definitely report back with those things factored in. Based on the helpfulness of the comments, I think you should give these another shot!
We used to go to the double tree in Santa Barbara all the time. Every holiday that we could get. These cookies + the pier were the highlights. Glad to see this!
Chilling the cookie dough really does help keep the cookies from spreading and it helps hydrate the flour too. Giving the cookie a more chewy texture than a cake texture.
You might want to check out Alton Brown's Good Eats episode about cookies--thin & crispy, to thick & chewy. If I remember correctly, a lot of it has to do with the fat used. Butter melts faster resulting in a flatter cookie. Shortening with a higher melting point allows the cooking to firm up a bit first. The lemon juice is probably unnecessary because chocolate is acidic enough to activate baking soda. I'm going from memory so I could be wrong.
I make cookies in the air fryer , I never put a an egg in any of my cookie recipes , not to much sugar as the other ingredients make up for the sweetness . I have found a dribble of sunflower oil helps with the crispy on the outside , and only use plain flour not all purpose, never fails . Also Scottish oats make for the best cookies x
There is something about these that remind me of Monster Cookies my mom made in the late 70s. Man alive, she made 300 cookies. It was a huge success and everybody was making em. She even sent 100 cookies to my brother in Germany where he was stationed. They actually could be used as a breakfast cookie. Good job by the way
Hi 👋🏻 new here Am i the only one totally entranced by this gorgeous, modern kitchen…and the flashback to the 80s/90s sitting on the wall? Im getting such feels from that phone 😂 I was a baker for the great american cookie company in the mall many decades ago 😣 we pushed down the centers a LOT so that the dough would spread out making the edges the same thickness or sometimes even thicker (depending on the cookie type) on the edges so that the whole cookie would bake evenly.
I’m catching up on your videos, and I was currently popping the rest of my dairy free cookies in the oven. So I figured any info I have (chill the dough before forming the cookies, sometimes it seems like it’s a lot of chocolate chips but it’s not that much) had already been given to you or you’ve figured out. But honestly, any mistake(short of burning them), is still a delicious cookie. Also, this coveted cookie that everyone is trying to make uses quite possibly the most commercial company’s chocolate chips. So them being such higher quality than any other chocolate chip cookie is probably more to do with the secrecy behind it than them actually being so much better. Also, I’ve learned that bakeries and cookie makers use tools to form perfectly round cookies for sale so them not looking the same is pretty inconsequential.
I've been enjoying your videos! After creaming together the butter, sugar, and egg, do not use electric mixer any further - do the rest by hand. Chill the dough in the fridge for at least an hour. Use an ice cream scoop (with trigger release) to evenly scoop out each cookie. Do not handle the dough and do not flatten them. As a professional baker, I'm probably the only person in the world who doesn't like stand mixers - I like to be able to feel the consistency as I mix, and be able to tell if I'm reaching the bottom of the bowl. Handheld mixers and spatulas are my go-to.
You can buy the cookies from a basket at the front desk of the hotel too without being a guest. I used to live in a tourist town with a Doubletree (Monterey, California) and I stop in there whenever I was near the hotel. They do taste really, really good.
generally when i make cookies i will just use my mixer to incorporate most of the flour, not all of it so i prevent overmixing, the rest of the flour will get incorporated when you mix in your chocolate chips or whatever else you are adding to the cookie
I can really relate to the level of frustration when it comes to cookies. They always spread and it just pisses me off. I recently made compost cookies and they were a mess. I then followed a copy Crumbl Sugar Cookie recipe from a RUclipsr named Karli and they were great. Soft and chewy and kept their height. I’m not sure what it is about chocolate chip cookies that brings me bad baking luck - but I’ve tried making one test cookie first, I have a thermometer in my oven, using fresh baking powder / baking soda, etc. 🤷🏻♀️ I enjoy your honesty and growth in your videos. Thank you!
Several people have mentioned this in this thread, but it really was a game changer for me.....do you chill your dough? The easiest way is just cover and chill for a few hours....or days. Then proceed as normal. If you have time, chill for 30 mon or an hour or so, then make balls, slightly flattened, but back in the bowl and back in the fridge for at least an hour. Preheat oven and when it's hot get out your chilled dough and bake immediately!
I have found for some reason different pans make my cookie flat, I dont know why but I do know once I started using a silicone matt that made a big difference.
I add chopped dates and coconut to the recipe and like the results. I don't make the huge monster cookies, just standard 2 inch diameter cookies - watching out not to overbake, so that they come out chewy rather than hard.
It wasn't the size of the dough ball nuts are sponges for moisture,if you grind to small dry hard cookies,if you don't grind enough water aka liquid water log cookies🤯, which is what you had.Hope this helps in future.🤩
I know it is not usual but I have been told to use half Crisco instead of all butter and cook at 350 till they look kind of melted and wet in the center and done on the edges. I use 5 minute oatmeal and no nuts. We used to use pecans but most of us do not like nuts in them. You need to cream the batter till it is smooth before you add the dry and the chocolate and nuts. I never cook more than 15 minutes.
I always have trouble with chocolate chip cookies flattening. For Christmas, one of my favorite recipes is called Santa's Snickers. (It's not snickerdoodle.) It's actually Snickers inside a peanut butter cookie. They are a party favorite!
This is why I don’t make cookies. I’ve tried so many different recipes, followed them all to a T and I cannot make cookies to save my life. Thank you for this entertaining video! Love your videos.
Anna- same here until I bought the double layer baking pans which insulate and prevent burning. I can now bake batches of luscious cookies using recipes from’The Joy of Cooking’ by Julia. Good luck to you.👍🏼👍🏼👍🏼
If you want to make the best chocolate chip cookies, then u need to make preppy kitchen chocolate chip cookies made with vanilla pudding. Better than anything I’ve ever had! Hands down the best recipe!!
I think putting two cookie sheets in the oven one on top of the other messes up the way the cookies cook and the time it takes because the heat doesn't get to the cookies the right way. Also, the cookies on the bottom could end up with burned bottoms. If you take my meaning.
Oh dear, that's me. For some reason, while I never had trouble baking cakes and muffins, I struggled a lot with cookies for quite a while. It gets better. Don't give up!
I really enjoy your channel, especially your pure delight when get it right so I've always told myself I wouldn't 2nd guess you - BUT: softer butter (70F) cream the butter, then add the sugars. Add eggs one at a time. Mix the leaveners w the flour & oats, add to the butter/sugar. Mix for a minute or so. Go back to parchment. Stir in the chips and nuts. Scoop the cookies, press lightly & CHILL overnight. Bake cold. Toll house cookie base works better. I think this recipe needs more flour. You are right on about metric. I make cookies 2x a week for a restaurant - once the mise is assembled it takes about 10 minutes to mix the dough.
Haha I had no idea you had a cookie video until after I made cookies/pizza and posted it on instagram with your shirt. youtube is weird like that. You can store cookie dough in the fridge for up to 3 days. Kenji Lopez-Alt did a whole thing on it. It develops crazy good flavor with every day you store them. Browning the butter is also a great idea in combo with a 2 day fridge rest. Those cookie balls are EFFING HUGE. I usually just do a medium spoon size, like maybe 2 tbsp worth of dough. Those are like....way huge. lol Another great video Jamie.
I made cookies yesterday (not this recipe but similar type) and the recipe called for the batter to be put in the fridge for 20mins before rolling into balls. It firmed the dough up and was easier to work with, they kept their shape in the oven quite well too.
Sometimes the humidity and altitude can play a part in your structure of the dough. Not enough flour...I roll into a cylinder (log) with plastic wrap a out 2 to 3 inches in diameter. Refrigerate or freeze at least 2 hours. I then just slice and place. 325 to 350 degrees 8-12 min and I turn the cookie sheet around once half way through the baking process. Remove from oven let sit on tray 5 mins+...cool completely or eat as is.
I love the Silver Fox but you don't need it for these cookies. You can use it for the butter, sugar, eggs mixing but then just use a spoon for the dry ingredients. For me the mixer does over mix the dough and using the spoon for half if not the whole mixing process makes much better cookies.
As someone who bakes quite often for work I find if the recipe calls for the dough to be chilled that's a step not to skip otherwise it can affect the final product. Most methods for making cookies are pretty much the same, so once you've made enough it get easier. Always trial and error so don't give up 😊
Not of it’s a large cookie as the edges will be cooked then burn while you’re trying to get the middle to cook. Average size cookies can be cooked at a hotter temperature without risk of the edges cooking too fast to the middle. Bigger cookies cook longer and at less heat.
I always use the recipe on the back of the bag of chocolate chips and it always works. I do find that the cookies come out flatter in NYC then they do in Vancouver. Maybe it has something to do with humidity.
You know what Jamie they tasted good and that is all that matters. I love the editing you did when dancing eating them. I am going to steel that Idea. I will have to learn how first though LMAO. Have a good one
I have made these cookies before. The oats need to be processed til they are like crumbs before adding to the batter. It gives the cookie a bit of thickness.
I stopped using plain flour except for my pound cakes. Using self rising flour and omitting the salt and baking powder/soda works better for me. Chilling the dough before using a #2 scoop. Also temperature at 300 seems too low.
Definitely a higher temp i do 375 for 8 minutes my cookies are a bit smaller i use a cookie scoop. You will get less spread because they cook faster and the middle will not be raw because it’s smaller Don’t freeze them just chill in fridge long enough for the butter to become solid again. If you freeze the butter whenever it thaws in the oven it becomes super liquidy and that’s why it spreads. If you bake direct after mixing they will spread also because the butter is already soft. Also creaming for extra longer will add volume but you are using a mixer so it shouldn’t be that they work really well for that. refrigerate the dough for about a hour. Really just till the butter becomes solid again.
Another fantastic video I've been having a delemna about this very topic I had by mistake ...made a batch of copycat grandmas chocolate chip cookies I cant figure out how I did it. I like my cookie soft,moist and shelfable storageable? I cant think of the word but can you make a video on Grandmas chocolate chip cookies...its brand sold only in gas stations convenience stores and sold individually...they re the perfect size .... LOVE YOUR VIDEOS JAIME ⭐🙂💙💎
Tollhouse chocolate chip cookies (it is a recipe) is the best. As for what went wrong...your ice cream scoop is the wrong kind. You need the kind that has a release trigger and it should be much smaller than the one you used. You put far too much dough in each cookie. You also way over mixed the dough. The suggested temperature seemed very low to me...if I recall, I bake cookies at a high temperature for less time and I usually do them 30 seconds to a minute less than suggested so they don't get too dark on the edges. I also remove them from the pan immediately to a cooling rack to stop the cooking as soon as possible.
No big deal if they all merged together just break bits off. Put ice cream between those cookies and you'll be smiling all day. "Bowl me"......love it!
When the cookies spread like these, it's due to a low temperature oven. Maybe they use a turbo oven at double tree, so you have to increase the temp a bit. Maybe 330F
Wouldn't the lemon juice activate the baking soda as soon as they came into contact with each other and by the time they bake there is nothing left to activate? I would skip the lemon juice.
I’ve never made any cookie no matter how bad - that when served was rejected. I’ve learned people don’t have high culinary thermometers when it comes to cookies. They just want them. Now.
You should make the Perfect Chocolate Chip Cookie from the America's Test Kitchen The Perfect Cookie cookbook. The browned butter is what makes the cookie. My friends call them "crack cookies".
Also, I recommend creaming for no less than a total of 10 minutes to achieve a good emulsification (helps with spreading) and mixing in your dry ingredients by hand until just mixed.
Love that recipe- it's the only one I use for chocolate chip cookies! The only thing I do differently is triple the recipe,and make them smaller,so we get more out of them.
I just started watching all of your videos, and other cooks as well. But they have all said,keep your salt on the opposite side of the mixing bowl,at first. They say it weakens the rise the baking soda gives cookies. Hope you try again soon. The temp of the oven comment is true .the fridge not freezer comment is true. Hope to see a new cookie video soon.
Hi Jamie, I know this video is a year old now but I don't think you should give up on cookies! There was a bit wrong with this and I wanted to let you know, I am a very avid cookie baker! First, the butter and sugars weren't creamed long enough, maybe ten seconds more would've helped immensely. It should be light and fluffy. Then, when you mix the rest of your ingredients in, you should mix until its JUST combined. Second, SILPAT!! Most high moisture cookies will spread like crazy on silpat due to the super smooth surface, its better to use parchment paper. The only cookies you would want to bake on silpat are pretty low moisture ones, like gingerbread. Chilling your dough is very important, get those cookies portioned out and chill them in the fridge for an hour or so!!
After years of cookie fails, I learned that chilling the dough for a couple of hours really does matter. 😂😂😂 Following that step on whim was a game changer.
Yes, maybe throw them in the fridge for an hour or so.❤️
Thank you! 🍪
i was just going to say that and the longer dough stays in the fridge the better they get like even a week even 2 the dough gets a bit more dry the flaver get stronger
Key is FRIDGE, not FREEZER.
Gotta let the flour (and oats) suck up moisture and firm up the dough!
I always stick with the Toll House recipe. It's perfect every time. A lot of the comments on oven temperature are right. You should bake in a hotter oven, you will get a bigger rise in the cookies and it will take less time to bake. Also, if you omit the walnuts you should add a tbsp. more of flour to the recipe. I love your perseverance and thought process in solving problems in cooking.
ah some really good tips. A reminder for myself to check back in these comments next time I'm troubleshooting cookie recipes
Phoebe's grandma's recipe is a winner
Of all chocolatw chip recipes toll house is 100% my favorite!
These are great tips, thanks! 👍
@@antichef I worked in a bakery where they'd have me shake the walnuts in flour before adding them to the dough, just like with cakes!
“I was being a cowboy with the ingredients.” 😂
🤠
Hey Jamie! If you cream your butter and sugar together longer it gives more structure to the cookies. Plus they were probably using a convection oven so you should go up to 325° in a normal oven. They look really good though! Good job because it is all about the taste!
Hey hi that does not always turn out even when you cream your sugars and butter.ive tried many ways .I've also noticed not all butters are the same and I have noticed oven temperatures differ in each oven I've also seen that ours differ and that Bread flour makes a better cookie also browning the butter by melting it till it gets tan makes the cookies smell and taste yummier it's not a 100% science any more
*flours
All creaming your butter and sugar together does is introduce air, and perhaps dissolve the sugar granules.
More gluten = more structure.
(At least in relation to the proportions of other ingredients)
So higher-protein flour and more working of the flour and water component - in inverse proportion to the presence of fat (which inhibits gluten formation).
@@GiftWrappedexcept baking is also a bit of science.
300 seems too low for cookies! I always let mine rest in the fridge overnight before baking-and the temp is higher for the bake so everything sets before the butter has a chance to melt and spread the cookies out too much. That’s been my experience anyway.
More spread, less flour; less spread more flour. Also, I've very few cookie recipes that bake at 300 degrees. I would pump it up to 350. However, all that said, I fail to see anything particularly special about this recipe. Uses all the standard ingredients of a typical chocolate chip cookie. This looks almost identical to the original Betty Crocker cookie except there's an extra egg and a few oats. Not sure what the drops of lemon are doing unless that's to try to get a rise out of the baking soda (didn't seem to work!). Could've just used a little baking powder instead. Moral of my story: if the cookies taste delicious, doesn't matter how famous your cookie is or how you get there.
Don’t put your cookies in the freezer - they take too long to bake in the oven. Put it in the fridge so it’s cold but still malleable. This is why the chef in the video could still flatten the cookie dough and have it baked into good height. The internal temperature of the cookie dough matters :) I think you should try again! Hahaha love your videos by the way 😊
Thank you, Preston!! Next time they are going in the fridge!!
I often freeze my "raw" cookies, as per the recipe I use. They turn out perfect every time. It really depends on the recipe you use. For me it's so handy to have cookies ready to be baked straight from the freezer.
That not true. I freeze my cookies everytime and always turn out perfect. But then again I am a competent baker 🤗
@@karyhanson4286 geez,.way to be an asshole
@@karyhanson4286 That is so unnecessarily rude. Your comment ruined the mood of the video.
Your level of genuine angst in this video is killing me - lol! Love all of your videos!!
the pain is real
Yeah, I laughed when he said "scraping the sides of the damn bowl" on his second try.
I've learned more about what and what not to do in cookie baking from this one video, AND the absolutely brilliant tips in the comments, than I have in any other online tutorial. I don't even like choc chip cookies, but the whole process was a fun hot mess.
Me too! I haven't made cookies in years, but this video and the comments make me want to give them another try. :)
Right? It’s just pure entertainment that makes you learn cooking as a byproduct
@@woodpigeon7776 You have nailed it. Also, when when I'm on Step 5 and realise I've missed Step 2, or watch my souffle turn into a pizza base, I don't feel so alone🙂
My mom used to throw cold butter into the kitchen aid mixer. Her excuse was it had so much power that it didn't matter. Cookies turned out great. You definitely did not need to cut up softened butter. The grey fox will laugh at softened butter. You have barely touched the power at your grasp.
I've made tons of cookies. I've never seen a recipe at 300. That's low. Do a test bake of one cookie to see how temp is.
I make a whipped shortbread cookie that bakes at 300°. You don’t want brown edges. If you cook at a higher temperature and take out before the edges brown, they will not be cooked in the middle. So they bake at 300° for 15-17 minutes.
@@trishayamada807 I see where you are coming from-I loathe the N American shortbread which contains cornstarch. Back to the problem of a low temp for baking The cookies which are loaded with chocolate chips and nuts need to be baked at around 400 degrees. This will give a firm edge and soft centre .
I'm thinking 300 was the temperature for a convection oven.
300 is too low
I've been making chocolate chip cookies for years. The recipe started out from the Toll House recipe but I've simplified it a lot. The original recipe was very specific about the order in which you mix in ingredients. I just put all the wet ingredients into a blender followed by all the dry ingredients except the flour and chocolate chips. Then I run the blender at max for a minute or two. Then I add it to the flour and mix using a spatula. When the flour is incorporated I fold in the chocolate chips. I dole the dough onto parchment or a cooking sheet using a desert spoon and a tablespoon and let it be. No cooling or flattening or other manhandling. I used to bake at 350 convection in my old Kitchenaid stove before it died. In my new GE Profile I find 375 convection for 11 minutes works fine. The cookies come out great.
I just bought a Cuisinart stand mixer that looks like a rip-off of your Kitchenaid beast. So, I tried using that instead of the blender. The dough came out stiffer and the cookies didn't flatten out properly, so I won't do that again. If I make changes and the cookies come out differently I get bitched at from all quarters.
Don't be afraid to mix the cookie though. It has so much fat that it won't end up though like overmixed pastry dough. You even want to get some gluten in your cookie though to prevent them from flattening. Gluten will give your cookie better structure.
Hey 👋🏼 troubleshooting your recipe, cream longer, higher temp for baking. Seems these viral recipes are usually flops because of commercial ovens being in the mix. Thanks for the video 👍🏼👌🏻
I'm a big believer that butter can be very different from brand to brand. Some butter is not really good for baking because it has too much water in it. If the dough seems wet, you have to add a bit more flour, it's a lot like baking bread. Also, those aren't rolled oats...those are whole grain, and there IS a difference.
Those *are* actually rolled oats, but they aren't QUICK rolled oats, which are broken up finer. I think that might be the problem. Quick oats will absorb more moisture, more quickly, which would result in a stiffer dough, and a puffier cookie.
When I finish mixing, I just take out a test ball of dough and if it's to sticky I just mix in touch of flour until I get the firmness I want. Then I bake a test cookie to make sure they don't spread to much
Hi Jamie! You are so patient and dedicated with your cooking, but if I may, these observations: 1. Cream the butter and sugar until they become pale in color, 2. Add a tbsp. Of cornstarch with the dry ingredients, 3. Use baking paper instead of the silicone mat when baking cookies, 4. Raise your oven temp. At least to 350. Hope these help. 😊
You should try making Mrs. Field's chocolate chip cookies. Her secret ingredient is ground oatmeal. Turns out a bit harder and not so gooey, but everyone loved it every time I made it.
Hi Jamie. My name is Michel and I want to share with you that I recently shared your channel with my 10 year old nephew Stanlee who aspires to be a video blogger for his baking passion of making cakes. I wanted to introduce him to your work because I feel that you are so authentic and unafraid in your work to show the true you with all your strengths and flaws in the personal setting of your home. I myself went to two years of culinary school and love being in the kitchen. I discovered your channel about 6 months ago and have enjoyed it very much. I recently became a Patreon supporter and am so happy to hear that you are doing this full time and doing what you love.
I hope to see Stanlee follow in your footsteps. Keep up the great work and much success to you in the future!
Michel
Hi Michel, is Stanlee still interested in making cakes? Has me made any videos yet?
Usually, chocolate chip cookies bake at 375° for 12 minutes. Possibly needed to add a bit more flour.
I used to be obsessed with double tree cookies! Especially after I found out you can order tins online 😅. Haven’t had them in a very long time but something is up with this recipe. 300 degrees is weird for cookies so is not calling for a rest period in the fridge to let the flour hydrate more bc this dough looked a touch too loose 🤔
300 degrees sounds like the glaring issue, based on these comments! I thought it was weird not to rest them, but I also feel the cookie dough didn't look right even before then. So many problems, so little time. Now that I know I can order these online. I gotta try these things out!
@@antichef please do! A nice little treat to enjoy without a single dish to wash 😆🍪
@@antichef Jamie some professional restaurants use convection ovens and cook much faster thus need a lower temperature. I think since your oven temp could be 325°F🤔 for this recipe
@@antichef Usually 375 degrees.
@@antichefYou can make a video or a short testing it out
Very entertaining!! Humidity levels vary from place to place and so you should always feel free to adjust your flour level based on the consistency of your dough. Since you could tell the texture was not correct it would be okay to add flour tbsp at a time until it looked right. This also happens a lot with the milk bar recipes.
So true. That’s a good tip next time the dough looks like that, which is often
Absolutely right. If the first batch is flat, add a bit of flour
Jamie, you have made food that required a lot more skill than these cookies. I don't believe the problem was your fault. You likely got a bum recipe. That happens sometimes when you try internet recipes. Keep up the good work. You are a joy to watch😊
There’s a great recipe on the back of the chocolate chips bag!
Not allergic, but not a fan of walnuts. I always substitute chopped pecans into my cookies, so yummy.
That’s because walnuts go better with savory dishes and pecans with sweets!
I always add about one tablespoon of cornstarch to my cookie dough so they won’t spread all over the pan. Maybe give that a try? I love your videos and your honesty when it comes to baking and cooking!
Gotta try this, thanks! 👍
Man honestly this was refreshing 😂 It’s been awhile since I watched a video of yours… Going thru chemo and other treatments your videos make me laugh and actually inspire me to want to get up and do some cooking.
You’re the best anti chef 👨🍳
I hope your treatments have gone really well! Lots of love x
please do yourself a favor... look into Fulvic acid powder for your health.
(research it when you get a chance)
it has helped so many people.
I wish I had known about it in 2010 when chemo and radiation killed my mom.
Jamie, your flatter cookies provide an excellent foundation to build on. I see a warm, not hot, cookie with a generous scoop of French vanilla ice cream offset, not centered. In front of ice cream are lovely raspberries which pair so well with chocolate. That leaves only the addition of a fork and spoon, fork to start and spoon to scrape up every last yummy mouthful😍
I haven't watched a lot of RUclips recently but I just looked at your subscriber count and it is so high!! When I first found your channel it was at less than a hundred. Congratulations🥳
chilling the dough is important, but freezing it sounds overkill
also i'm weirded out that there's no leavening in this recipe (baking powder would be classic). maybe they omitted it/used a different kind of flower that has a leavening agent in it? that might explain that yours turned out flatter.
That's what the baking soda is for. Perhaps it was too old and lost it's effectiveness or the lemon juice activated it too early.
The comment section on this video is super duper helpful. From what I gather there are several things causing the issues: oven temp, not chilling the dough in the fridge and possibly the guesswork on the lemon juice. I'm going to have a go at making these and will definitely report back with those things factored in. Based on the helpfulness of the comments, I think you should give these another shot!
Bake your cookies in the middle of the oven. Use a hotter over (410F) for 10 mins for a less flat cookie. Thanks for sharing, love your videos
The secret to the best chocolate chip cookies is a little bit of mesquite flour. It's hard to fine and expensive, but you only need a couple tbsps.
7:25 AC: "What went wrong?"
ME: Nothing!! Cookies!!
(Flat means buttery crunchy caramely. This is not a problem IMO.)
We used to go to the double tree in Santa Barbara all the time. Every holiday that we could get. These cookies + the pier were the highlights. Glad to see this!
Chilling the cookie dough really does help keep the cookies from spreading and it helps hydrate the flour too. Giving the cookie a more chewy texture than a cake texture.
Its snowing outside, this video is exactly the cozy, warmth I needed! Great Vid like always!
I’ve had a great time. Laughed so hard every time you compared your product to the ones in the picture. Thank you. You should revisit the Fruit Cake.
You might want to check out Alton Brown's Good Eats episode about cookies--thin & crispy, to thick & chewy. If I remember correctly, a lot of it has to do with the fat used. Butter melts faster resulting in a flatter cookie. Shortening with a higher melting point allows the cooking to firm up a bit first. The lemon juice is probably unnecessary because chocolate is acidic enough to activate baking soda. I'm going from memory so I could be wrong.
I make cookies in the air fryer , I never put a an egg in any of my cookie recipes , not to much sugar as the other ingredients make up for the sweetness . I have found a dribble of sunflower oil helps with the crispy on the outside , and only use plain flour not all purpose, never fails . Also Scottish oats make for the best cookies x
Yay found a Jamie that I must have missed. Perfect Friday night!
There is something about these that remind me of Monster Cookies my mom made in the late 70s. Man alive, she made 300 cookies. It was a huge success and everybody was making em. She even sent 100 cookies to my brother in Germany where he was stationed. They actually could be used as a breakfast cookie. Good job by the way
Hi 👋🏻 new here
Am i the only one totally entranced by this gorgeous, modern kitchen…and the flashback to the 80s/90s sitting on the wall? Im getting such feels from that phone 😂
I was a baker for the great american cookie company in the mall many decades ago 😣 we pushed down the centers a LOT so that the dough would spread out making the edges the same thickness or sometimes even thicker (depending on the cookie type) on the edges so that the whole cookie would bake evenly.
I’m catching up on your videos, and I was currently popping the rest of my dairy free cookies in the oven. So I figured any info I have (chill the dough before forming the cookies, sometimes it seems like it’s a lot of chocolate chips but it’s not that much) had already been given to you or you’ve figured out. But honestly, any mistake(short of burning them), is still a delicious cookie. Also, this coveted cookie that everyone is trying to make uses quite possibly the most commercial company’s chocolate chips. So them being such higher quality than any other chocolate chip cookie is probably more to do with the secrecy behind it than them actually being so much better.
Also, I’ve learned that bakeries and cookie makers use tools to form perfectly round cookies for sale so them not looking the same is pretty inconsequential.
I've been enjoying your videos!
After creaming together the butter, sugar, and egg, do not use electric mixer any further - do the rest by hand. Chill the dough in the fridge for at least an hour. Use an ice cream scoop (with trigger release) to evenly scoop out each cookie. Do not handle the dough and do not flatten them. As a professional baker, I'm probably the only person in the world who doesn't like stand mixers - I like to be able to feel the consistency as I mix, and be able to tell if I'm reaching the bottom of the bowl. Handheld mixers and spatulas are my go-to.
You can buy the cookies from a basket at the front desk of the hotel too without being a guest. I used to live in a tourist town with a Doubletree (Monterey, California) and I stop in there whenever I was near the hotel. They do taste really, really good.
generally when i make cookies i will just use my mixer to incorporate most of the flour, not all of it so i prevent overmixing, the rest of the flour will get incorporated when you mix in your chocolate chips or whatever else you are adding to the cookie
I can really relate to the level of frustration when it comes to cookies. They always spread and it just pisses me off. I recently made compost cookies and they were a mess. I then followed a copy Crumbl Sugar Cookie recipe from a RUclipsr named Karli and they were great. Soft and chewy and kept their height. I’m not sure what it is about chocolate chip cookies that brings me bad baking luck - but I’ve tried making one test cookie first, I have a thermometer in my oven, using fresh baking powder / baking soda, etc. 🤷🏻♀️
I enjoy your honesty and growth in your videos. Thank you!
Several people have mentioned this in this thread, but it really was a game changer for me.....do you chill your dough?
The easiest way is just cover and chill for a few hours....or days. Then proceed as normal.
If you have time, chill for 30 mon or an hour or so, then make balls, slightly flattened, but back in the bowl and back in the fridge for at least an hour.
Preheat oven and when it's hot get out your chilled dough and bake immediately!
I have found for some reason different pans make my cookie flat, I dont know why but I do know once I started using a silicone matt that made a big difference.
Jamie, love your show. The cookies are made here in Nashville, Tn. It is a famous cookie company here called Christie Cookies! They are amaze balls.
I add chopped dates and coconut to the recipe and like the results. I don't make the huge monster cookies, just standard 2 inch diameter cookies - watching out not to overbake, so that they come out chewy rather than hard.
It helps if you chill your cookie dough for a couple of hours before you scoop it and put it in the oven
ALWAYS chill chocolate cookie dough before baking.
It wasn't the size of the dough ball nuts are sponges for moisture,if you grind to small dry hard cookies,if you don't grind enough water aka liquid water log cookies🤯, which is what you had.Hope this helps in future.🤩
I know it is not usual but I have been told to use half Crisco instead of all butter and cook at 350 till they look kind of melted and wet in the center and done on the edges. I use 5 minute oatmeal and no nuts. We used to use pecans but most of us do not like nuts in them. You need to cream the batter till it is smooth before you add the dry and the chocolate and nuts. I never cook more than 15 minutes.
I want to try this recipe, even though I've had my own for years. No nestle toll house though, Guittard
I always have trouble with chocolate chip cookies flattening. For Christmas, one of my favorite recipes is called Santa's Snickers. (It's not snickerdoodle.) It's actually Snickers inside a peanut butter cookie. They are a party favorite!
Dang! That sounds yummy... totally going to look up a recipe
Former Holiday Inn desk person. We use to order bags of frozen cookies and bake them in a counter top oven...
I used a melon baller to portion my cookie dough.
This is why I don’t make cookies. I’ve tried so many different recipes, followed them all to a T and I cannot make cookies to save my life. Thank you for this entertaining video! Love your videos.
Anna- same here until I bought the double layer baking pans which insulate and prevent burning. I can now bake batches of luscious cookies using recipes from’The Joy of Cooking’ by Julia. Good luck to you.👍🏼👍🏼👍🏼
I feel that way about pie crust. Haven't made a decent one yet.
@@deborahh2556 yeah I haven’t even attempted making pie crust.
i dont have a silver fox, but i do have a red version, so its name is hot rod 😂
If you want to make the best chocolate chip cookies, then u need to make preppy kitchen chocolate chip cookies made with vanilla pudding. Better than anything I’ve ever had! Hands down the best recipe!!
I think putting two cookie sheets in the oven one on top of the other messes up the way the cookies cook and the time it takes because the heat doesn't get to the cookies the right way. Also, the cookies on the bottom could end up with burned bottoms. If you take my meaning.
You're so wonderful! Thanks for showing us how things can go wrong. That's REAL. That is how things go sometimes. Loved it.
Oh dear, that's me. For some reason, while I never had trouble baking cakes and muffins, I struggled a lot with cookies for quite a while. It gets better. Don't give up!
I really enjoy your channel, especially your pure delight when get it right so I've always told myself I wouldn't 2nd guess you - BUT: softer butter (70F) cream the butter, then add the sugars. Add eggs one at a time. Mix the leaveners w the flour & oats, add to the butter/sugar. Mix for a minute or so. Go back to parchment. Stir in the chips and nuts. Scoop the cookies, press lightly & CHILL overnight. Bake cold. Toll house cookie base works better. I think this recipe needs more flour. You are right on about metric. I make cookies 2x a week for a restaurant - once the mise is assembled it takes about 10 minutes to mix the dough.
Haha I had no idea you had a cookie video until after I made cookies/pizza and posted it on instagram with your shirt. youtube is weird like that.
You can store cookie dough in the fridge for up to 3 days. Kenji Lopez-Alt did a whole thing on it. It develops crazy good flavor with every day you store them. Browning the butter is also a great idea in combo with a 2 day fridge rest.
Those cookie balls are EFFING HUGE. I usually just do a medium spoon size, like maybe 2 tbsp worth of dough. Those are like....way huge. lol
Another great video Jamie.
If you put you dough in the fridge it really really helps.
I made cookies yesterday (not this recipe but similar type) and the recipe called for the batter to be put in the fridge for 20mins before rolling into balls. It firmed the dough up and was easier to work with, they kept their shape in the oven quite well too.
Sometimes the humidity and altitude can play a part in your structure of the dough. Not enough flour...I roll into a cylinder (log) with plastic wrap a out 2 to 3 inches in diameter. Refrigerate or freeze at least 2 hours. I then just slice and place. 325 to 350 degrees 8-12 min and I turn the cookie sheet around once half way through the baking process. Remove from oven let sit on tray 5 mins+...cool completely or eat as is.
I love the Silver Fox but you don't need it for these cookies. You can use it for the butter, sugar, eggs mixing but then just use a spoon for the dry ingredients. For me the mixer does over mix the dough and using the spoon for half if not the whole mixing process makes much better cookies.
As someone who bakes quite often for work I find if the recipe calls for the dough to be chilled that's a step not to skip otherwise it can affect the final product. Most methods for making cookies are pretty much the same, so once you've made enough it get easier. Always trial and error so don't give up 😊
Mrs. Field’s says, “don’t over mix”. I always hand mix this recipe and it seems to come out better.
Mrs. Fields did the oatmeal before the hotel chain…Also, I’d cook at 350° (300 is TOO low). And, I only do one sheet at a time…
a comment for the algorithm, hope it helps, love the video
300 degrees Fahrenheit seems kind of low for baking chocolate chip cookies. Isn't 350-375 more standard?
Exactly what I was going to say
Not of it’s a large cookie as the edges will be cooked then burn while you’re trying to get the middle to cook. Average size cookies can be cooked at a hotter temperature without risk of the edges cooking too fast to the middle. Bigger cookies cook longer and at less heat.
You may want to try using a smaller scoop and buy an oven thermometer, in order to check the temp of your oven
I've made these cookies and I didn't have any problems. They were delicious!
I always use the recipe on the back of the bag of chocolate chips and it always works. I do find that the cookies come out flatter in NYC then they do in Vancouver. Maybe it has something to do with humidity.
I think I've binge watched ALL if your cooking videos!!!
You know what Jamie they tasted good and that is all that matters. I love the editing you did when dancing eating them. I am going to steel that Idea. I will have to learn how first though LMAO. Have a good one
I abandonner the baking mat for my cookies. I found they spread more on it so I use parchment for cookies
325 deg for the oven and add a bit more flour. Make balls and into the fridge for 1 hour then bake 'em.
just discovered you today...cant stop watching…I am laughing so hard！
Thank you my dear...ok showing my age here. Keep up the good work young man！
I have made these cookies before. The oats need to be processed til they are like crumbs before adding to the batter. It gives the cookie a bit of thickness.
I stopped using plain flour except for my pound cakes. Using self rising flour and omitting the salt and baking powder/soda works better for me. Chilling the dough before using a #2 scoop. Also temperature at 300 seems too low.
Definitely a higher temp i do 375 for 8 minutes my cookies are a bit smaller i use a cookie scoop. You will get less spread because they cook faster and the middle will not be raw because it’s smaller Don’t freeze them just chill in fridge long enough for the butter to become solid again. If you freeze the butter whenever it thaws in the oven it becomes super liquidy and that’s why it spreads. If you bake direct after mixing they will spread also because the butter is already soft. Also creaming for extra longer will add volume but you are using a mixer so it shouldn’t be that they work really well for that. refrigerate the dough for about a hour. Really just till the butter becomes solid again.
Another fantastic video I've been having a delemna about this very topic I had by mistake ...made a batch of copycat grandmas chocolate chip cookies I cant figure out how I did it. I like my cookie soft,moist and shelfable storageable? I cant think of the word but can you make a video on Grandmas chocolate chip cookies...its brand sold only in gas stations convenience stores and sold individually...they re the perfect size .... LOVE YOUR VIDEOS JAIME ⭐🙂💙💎
Wow those look perfect to me. My family loves flat cookies. I need to purchace a silpat. Seriously love your show. 🍪
Tollhouse chocolate chip cookies (it is a recipe) is the best. As for what went wrong...your ice cream scoop is the wrong kind. You need the kind that has a release trigger and it should be much smaller than the one you used. You put far too much dough in each cookie. You also way over mixed the dough. The suggested temperature seemed very low to me...if I recall, I bake cookies at a high temperature for less time and I usually do them 30 seconds to a minute less than suggested so they don't get too dark on the edges. I also remove them from the pan immediately to a cooling rack to stop the cooking as soon as possible.
Always rotate 1/2 way thru baking
May need more flour
Did you read the recipe on the chocolate chip bag??? That’s always a winner
No big deal if they all merged together just break bits off. Put ice cream between those cookies and you'll be smiling all day. "Bowl me"......love it!
When the cookies spread like these, it's due to a low temperature oven. Maybe they use a turbo oven at double tree, so you have to increase the temp a bit. Maybe 330F
Wouldn't the lemon juice activate the baking soda as soon as they came into contact with each other and by the time they bake there is nothing left to activate? I would skip the lemon juice.
Thank you. Grams are so superior.
I’ve never made any cookie no matter how bad - that when served was rejected. I’ve learned people don’t have high culinary thermometers when it comes to cookies. They just want them. Now.
I forgot the baking soda in my chocolate chip cookies and they were flat crispy, buttery “toffee” with chocolate chips. Best flop ever.
You should make the Perfect Chocolate Chip Cookie from the America's Test Kitchen The Perfect Cookie cookbook. The browned butter is what makes the cookie. My friends call them "crack cookies".
Also, I recommend creaming for no less than a total of 10 minutes to achieve a good emulsification (helps with spreading) and mixing in your dry ingredients by hand until just mixed.
ah some solid cookie makin' tips. These cookies coulda used some of that brown butter. I've heard good things from these ATK cookies!
Love that recipe- it's the only one I use for chocolate chip cookies! The only thing I do differently is triple the recipe,and make them smaller,so we get more out of them.
I just started watching all of your videos, and other cooks as well. But they have all said,keep your salt on the opposite side of the mixing bowl,at first. They say it weakens the rise the baking soda gives cookies. Hope you try again soon. The temp of the oven comment is true .the fridge not freezer comment is true. Hope to see a new cookie video soon.
Chilling. Always 🍪
I made those and they turned out so good, I made a point never to make them again, my figure can't take it.