I gotta say.......these videos are very well done. The instructions are thorough, precise and easy as pie to follow........not complicated at all. And at the end of each video, you always feel like getting up and heading straight to the kitchen to make the exact same recipe you just watched. Talk about instant motivation!!!...LOL. Plus, it helps to have to wisdom and helpful tips from someone who actually knows what they're doing. Thumbs up.
I'm an engineer (polymers) and my kitchen is my lab. I love using scales, beakers, rulers, etc. If you want good results every time you have to be careful with measurements and that's why I really like you Stephanie!!!!
Made these cookies yesterday. What a treat! They turned out perfect and were delicious. Stephanie was right. They are cripsy on the edges and soft in the center. My grandson will love coming home from school to these right out of the oven!!
Easily some of the best cookies I've made. I replaced a portion of the all-purpose flour with whole-wheat flour, and 1/4 cup of butter with coconut oil. Then, I put the finished dough into the fridge. After doing so, I panicked. The dough was a little wet (oil), and it scared me to death thinking that they would spread. However, all of my doubts were gone after they came out of the oven. They were absolutely SCRUMPTIOUS!!!! Thank you Stephanie!
Stephanie have you ever thought about doing some more "vlog" type videos? I would really enjoy seeing your personality extended outside of the kitchen. I really do enjoy watching you bake, sometimes it gets me in the mood to bake, sometimes its just really relaxing. I just realised you very much akin to Bob Ross who did them painting videos.
So glad I found this version:D absolutely amazing! I tried it for the long weekend, and saved the extras in the freezer. One of my favourite recipes.... So delicious, you know
They look delicious, Stephanie. Nothing like ringing in the Autumn season with a batch of chocolate chip cookies. Thank you for another terrific video recipe. I look forward to seeing them in my feed. (PS I love the cute pooch at the end!)
This recipe is soooo goood! I cut down a lot of sugar and dark chocolate amount, I also dropped the nuts. Baked 17 min, it turned out crispy and delicious! Will definitely make them again! Thank you for sharing.
Myandyourutube Actually you can keep it longer. Most bakeries age their cookie dough for ten days. It just allows the flavors to blend more. Also the longer your fats stay solid in the dough, the less the cookies will spread when you bake them.
Sounds interesting ,never made my choc. Cookies with powered sugar, will definitely try this recipe, cookies look incredibly good, Thanks for sharing your recipe, great as always!
how do you become so skilled in the kitchen? it seems as if whenever I try to bake, I end up with so much unused excess on utensils, i cant do anything without recipe, i am an utter novice! thank you for these recipies and i hope to become as good as you one day.
i love the way how you give precise amount of ingredients, and also giving different unit of measurements. every time I try your recipes it's always perfect and exact as what I have watched in your video. keep it up and more recipes to share :) :) :) :)
I already have scale, Kenwood mixer, but I am still missing the ruler! 🙈 thank for the video. Love your comments (Who is gonna know, lol) so much fun watching.
I have been looking for a refrigerated cookie dough and I think I have found it, thanks! I can remember my mom making these and wrapping it in wax paper.
Hi Stephanie...why do you use powdered sugar in place of granulated sugar? I notice when using granulated sugar in chocolate chip cookies I can taste the grit from the sugar, does the powdered sugar eliminate that gritty texture? Thanks!
I really like and admire the way you teach to bake.Could you come up with a chocolate chip cookie recipe that needs oil instead of butter.....something on the healthier side to have it as a regular snack :)
Hi Stephanie; I've always shied away from 'refrigerator cookies' because I had no confidence in my ability to form them properly. With your demonstration I think I will give them a try! My family loves that I subscribe to your channel 😉
+Polly Dolly Thank you. It can be a little hard to get the shape. What you can do is once you shape the rectangle (or log) refrigerate it for about 30-60 minutes to firm the batter a little. Then take it out of the fridge and reshape.
Hi Stephanie!!Hope your well.I always follow your baking recepies . I just love it.So simple and precise. I really appreciate your prompt responses to my queries when ever I had asked.Keep up the good work!!so far whatever I have tried in your baking,has turned out to be good. Now I'm thinking of trying this chocolate chip cookie recepie... I was wondering if we can add 2-3 tablespoon of Nutella to make it more chocolaty and goeey?????? Thanks & kind regards.
I am big fan, I have been following your website forever and always check it whenever I want to bake. Quick question, why powder sugar and not regular sugar? Thank you!
Luc Van kasteelHi Stephanie! In Holland it is really hard to find chocolate chips. Can I substitute the chocolate chips by a bar of chocolate and chop that in the size of those choc chips? By the way: you're really exact if it comes to the ingrediënts, and I really admire that. Incredible how you two put your work into making these video's and the joy of baking website. I have been watching your video's since 2011. Regards from Utrecht (the Netherlands) :-)
Thank you so much for this recipe!!!!!! You are such a talented lady! I run a business and I use your cookie recipe but I changed it a bit. I hope that’s ok with you! You inspired me to open a shop. Ya so is it ok if I use your recipe?
Hi Stephanie, may I ask if your kenwood stand mixer works better or the kitchenaid? I really wanted a kitchenaid stand mixer but then kenwood is cheaper and you seem to like it.
I'm planning on buying a big kitchen mixer, and torn between the Kitchen Aid 1.3 HP and the Kenwood Major Titanium. Why did you choose the Kenwood (Delonghi)? Your oatmeal raisin cookies won me so many compliments, can't wait to try out this one.
+Gábor Dr. Németh My mum has been using the same Kenwood mixer for about 12 years or more and it's worked hard in that time! BTW I've made your other Chocolate Chip cookies and had huge success so I'll give this video a watch.
+Abigail Pomeroy I've been using my Kitchen Aid for more than 5 years without any blowouts...must be operator error. Just take good care of all of your stand mixers (no matter the brand), and they shouldn't blow out.
+FitAnge S The other two chocolate chip cookie recipes I have on the website use granulated white sugar. So I wanted something a little different for this recipe. Powdered sugar also changes the texture a little bit - makes the cookies more tender.
I would so love to one time bake with you! Is that possible? I am being pretty serious since my hubby and I are currently travelling the world and the US and Canada are on our list (we will be there in about 3 months). Get back to me ;) cheers from Australia
Hi! I followed your instructions and after 8 hours refrigerating I baked the cookies, but they kind of melted and got very thin. What have I done wrong? One more thing, when I took the dough off the bowl, it's not like yours. My dough is more pasty, and yours don't even sticks in your hand. Help me, please! Thanks in advance and sorry for any english mistakes!
it is possible that you either over mix them orrrr your egg is larger than stephanie's, so it's more liquid, hence pasty. i like to mix it by hand so i don't over mix. it's just my opinion, it could be wrong though 😔
Hi instead of shaping into a log and putting it in the fridge and cutting the dough like you said can I just refridgerate the dough itself and scoop it when I’m ready to bake? Thanks.
Hi Stephanie--I noticed that in many of your videos that call for nuts, you list various different nut types except for peanuts. Is that intentional, or is there a reason why peanuts wouldn't work as a replacement for walnuts? Thanks!
+Anna Burley The centers of the cookies are soft and chewy. For chocolate chip cookies the texture is dependent on how long you bake them. The longer they are baked the more crispy they will become.
Because the recipe calls for unsalted butter, the salt amount is based on that. So if you use salted butter, since the butter already has salt in it, you really don't need to use the salt called for in the recipe.
![BAK Jay - Find Out (For Your Love) [Official Music Video]](http://i.ytimg.com/vi/10FJO_XBCvY/mqdefault.jpg)
The precision this woman has is pretty incredible. Like a surgeon!
I agree with you. All her videos are well executed
+haruhizuzu123 I was happy with my surgeons work on my heart. but I know some of her beautiful cakes and biscuits would hasten my recovery.
I gotta say.......these videos are very well done. The instructions are thorough, precise and easy as pie to follow........not complicated at all. And at the end of each video, you always feel like getting up and heading straight to the kitchen to make the exact same recipe you just watched. Talk about instant motivation!!!...LOL. Plus, it helps to have to wisdom and helpful tips from someone who actually knows what they're doing. Thumbs up.
she's a really lovely combination between very specific and so casual about baking. I really like it.
I'm an engineer (polymers) and my kitchen is my lab. I love using scales, beakers, rulers, etc. If you want good results every time you have to be careful with measurements and that's why I really like you Stephanie!!!!
It's like the old saying; cooking is art, whereas baking is a science.
Made these cookies yesterday. What a treat! They turned out perfect and were delicious. Stephanie was right. They are cripsy on the edges and soft in the center. My grandson will love coming home from school to these right out of the oven!!
Easily some of the best cookies I've made. I replaced a portion of the all-purpose flour with whole-wheat flour, and 1/4 cup of butter with coconut oil. Then, I put the finished dough into the fridge. After doing so, I panicked. The dough was a little wet (oil), and it scared me to death thinking that they would spread. However, all of my doubts were gone after they came out of the oven. They were absolutely SCRUMPTIOUS!!!! Thank you Stephanie!
Great Results! I left out the nuts, but otherwise followed the recipe precisely and they turned out perfect. Thanks Stephanie!
Stephanie have you ever thought about doing some more "vlog" type videos? I would really enjoy seeing your personality extended outside of the kitchen. I really do enjoy watching you bake, sometimes it gets me in the mood to bake, sometimes its just really relaxing. I just realised you very much akin to Bob Ross who did them painting videos.
I wish your channel were even more popular than it is! The attention to detail in your videos is excellent.
I love your videos, because your so detailed in explaining. Thanks.
She's so modest. She's great with communicating measurements I love it.
So glad I found this version:D absolutely amazing! I tried it for the long weekend, and saved the extras in the freezer. One of my favourite recipes.... So delicious, you know
I love all your recipes and i´ve learned a lot from you.
Huge kisses from Spain
They look delicious, Stephanie. Nothing like ringing in the Autumn season with a batch of chocolate chip cookies. Thank you for another terrific video recipe. I look forward to seeing them in my feed. (PS I love the cute pooch at the end!)
You are so precise that's it's very cute... Thanks for sharing
They look amazing!! I love cookies :-D Well done Stephanie!!
This recipe is soooo goood!
I cut down a lot of sugar and dark chocolate amount, I also dropped the nuts. Baked 17 min, it turned out crispy and delicious! Will definitely make them again!
Thank you for sharing.
Wow! I didn't knew we can keep cookie dough for 4-5 days in refrigerator! Cookies looks so good!
Myandyourutube Actually you can keep it longer. Most bakeries age their cookie dough for ten days.
It just allows the flavors to blend more. Also the longer your fats stay solid in the dough, the less the cookies will spread when you bake them.
@@sabrinazarogoza8686 I did not know that. Thank you for that little tid bit
I love how she gives the ingredients in different measurements like cups, grams, ml, ounces etc
Stephanie another amazing recipe for an afternoon with company a cup of coffee or tea.
I did your blueberry cake recipe, amazing too.
Nice recipe as always. I really enjoy your videos a lot.
Sounds interesting ,never made my choc. Cookies with powered sugar, will definitely try this recipe, cookies look incredibly good,
Thanks for sharing your recipe, great as always!
how do you become so skilled in the kitchen? it seems as if whenever I try to bake, I end up with so much unused excess on utensils, i cant do anything without recipe, i am an utter novice! thank you for these recipies and i hope to become as good as you one day.
Looks delicious ..You are very talented.
Been a while since ive watched a video from you...very very good video. Secondly, it looks like and upgrade in the kitchen. I think its beautiful!
They look absolutely amazing! Cannot wait to try and make these. Thank you both for sharing :-)
you're my favorite youtube channel, i've learned so much from you, thank you so much for all of your amazing videos :)
Tried these yesterday and they turned out to be very delicious.
i love the way how you give precise amount of ingredients, and also giving different unit of measurements. every time I try your recipes it's always perfect and exact as what I have watched in your video. keep it up and more recipes to share :) :) :) :)
Tnx for another great recipe. ur the best! I've learned a lot from u...
♡ Singapore with love. God bless
Love the way you explain the recipes, excelent!
i love your videos and recipes
I already have scale, Kenwood mixer, but I am still missing the ruler! 🙈 thank for the video. Love your comments (Who is gonna know, lol) so much fun watching.
I have been looking for a refrigerated cookie dough and I think I have found it, thanks! I can remember my mom making these and wrapping it in wax paper.
Oh god... They look delicious!
Hi Stephanie...why do you use powdered sugar in place of granulated sugar? I notice when using granulated sugar in chocolate chip cookies I can taste the grit from the sugar, does the powdered sugar eliminate that gritty texture? Thanks!
Hey what are the difference between refrigerator cookies and normal ones?
u have made me love baking:)
I really like and admire the way you teach to bake.Could you come up with a chocolate chip cookie recipe that needs oil instead of butter.....something on the healthier side to have it as a regular snack :)
Hi Stephanie; I've always shied away from 'refrigerator cookies' because I had no confidence in my ability to form them properly. With your demonstration I think I will give them a try! My family loves that I subscribe to your channel 😉
+Polly Dolly Thank you. It can be a little hard to get the shape. What you can do is once you shape the rectangle (or log) refrigerate it for about 30-60 minutes to firm the batter a little. Then take it out of the fridge and reshape.
Thanks! I'll let you know how it goes :)
Yumm! thanks for sharing, I can't wait to make these!
Hi Stephanie!!Hope your well.I always follow your baking recepies . I just love it.So simple and precise. I really appreciate your prompt responses to my queries when ever I had asked.Keep up the good work!!so far whatever I have tried in your baking,has turned out to be good.
Now I'm thinking of trying this chocolate chip cookie recepie...
I was wondering if we can add 2-3 tablespoon of Nutella to make it more chocolaty and goeey??????
Thanks & kind regards.
It was delicious - thank you.
Thank you for sharing going to try it.
i love ur baking
Thanks for the Récipe 🙌
nice and easy to make.
Why powdered sugar? How does it change the texture and/or taste?
Thanks💙🍪💙🍪💙🍪💙
Great video, can’t wait to try this recipe. Love your personality 😊
I am big fan, I have been following your website forever and always check it whenever I want to bake.
Quick question, why powder sugar and not regular sugar?
Thank you!
i luv ur recipe
Thank you ❤
So beautiful 😃 👍
Luc Van kasteelHi Stephanie! In Holland it is really hard to find chocolate chips. Can I substitute the chocolate chips by a bar of chocolate and chop that in the size of those choc chips? By the way: you're really exact if it comes to the ingrediënts, and I really admire that. Incredible how you two put your work into making these video's and the joy of baking website. I have been watching your video's since 2011. Regards from Utrecht (the Netherlands) :-)
Thank you for your kind words. And yes, you can cut up a chocolate bar instead of using chocolate chips.
hi mam, can you please show us how to make crunchy coconut cookies. thanks
cookies!yay!!!!!!!
wonderful 👍👍👍👍
Thank you so much for this recipe!!!!!! You are such a talented lady! I run a business and I use your cookie recipe but I changed it a bit. I hope that’s ok with you! You inspired me to open a shop. Ya so is it ok if I use your recipe?
Sure use any of our recipes. Good luck on your shop!
@@joyofbaking thank you so much I hope you start a shop someday too!
Hi Stephanie, may I ask if your kenwood stand mixer works better or the kitchenaid? I really wanted a kitchenaid stand mixer but then kenwood is cheaper and you seem to like it.
hi stephenie. thanks a lot for sharing ur knowledge. i made it tday but turned out realllly oily. is it meant to be very oily or what.
I'm planning on buying a big kitchen mixer, and torn between the Kitchen Aid 1.3 HP and the Kenwood Major Titanium. Why did you choose the Kenwood (Delonghi)?
Your oatmeal raisin cookies won me so many compliments, can't wait to try out this one.
+Gábor Dr. Németh I've only ever used Kenwood mixers so I can't comment on the Kitchen Aids.
I've heard kitchen aids blow out pretty quick. Maybe look up the differences and see which one might be the best deal, and last you longer.
+Gábor Dr. Németh My mum has been using the same Kenwood mixer for about 12 years or more and it's worked hard in that time! BTW I've made your other Chocolate Chip cookies and had huge success so I'll give this video a watch.
+Abigail Pomeroy I've been using my Kitchen Aid for more than 5 years without any blowouts...must be operator error. Just take good care of all of your stand mixers (no matter the brand), and they shouldn't blow out.
Pardon my nosiness: You are Hungarian?
Yummy 😋
i love ur bakin
Hi Stephanie! Why did you use powder sugar instead of regular sugar?
Hi I love all of your recipes. If you answer all my dreams will come true
Wonderful recipe stephanie. Why the confectionary sugar may I ask?
+FitAnge S The other two chocolate chip cookie recipes I have on the website use granulated white sugar. So I wanted something a little different for this recipe. Powdered sugar also changes the texture a little bit - makes the cookies more tender.
Joy of Baking ok thank you so much Stephanie I was just curious
+Joy of Baking Thank you for your recipes and such a great tips , i have a question why powdered sugar makes cookies more tender .
I would so love to one time bake with you! Is that possible? I am being pretty serious since my hubby and I are currently travelling the world and the US and Canada are on our list (we will be there in about 3 months).
Get back to me ;) cheers from Australia
Thanks can u make bagel bread
Hi! I followed your instructions and after 8 hours refrigerating I baked the cookies, but they kind of melted and got very thin. What have I done wrong? One more thing, when I took the dough off the bowl, it's not like yours. My dough is more pasty, and yours don't even sticks in your hand. Help me, please! Thanks in advance and sorry for any english mistakes!
+Natan Viola Same problem here =(
it is possible that you either over mix them orrrr your egg is larger than stephanie's, so it's more liquid, hence pasty. i like to mix it by hand so i don't over mix. it's just my opinion, it could be wrong though 😔
You must have creamed (mixed) your butter and sugar for too long. This incorporates a lot of air and thus cookies spread out
yummm
hi Stephanie, can you please tell me which company chocolate chips do you use?
can i use self raising flour or it must be all purpose?
can I use baking powder instead of baking soda and is brown sugar important
cool
Can you tell me the reason for using powdered sugar as opposed to granulated white sugar?
Hi instead of shaping into a log and putting it in the fridge and cutting the dough like you said can I just refridgerate the dough itself and scoop it when I’m ready to bake? Thanks.
Yes.
@@joyofbaking thanks. Could I do the same with your lemon cookies since I think it’s a similar method.
Hi can u use couverture chocolate to make cookies ?
Hi Stephanie--I noticed that in many of your videos that call for nuts, you list various different nut types except for peanuts. Is that intentional, or is there a reason why peanuts wouldn't work as a replacement for walnuts? Thanks!
Peanuts are classified as a legume. Often times you could use them in a recipe that calls for walnuts, etc. although it would depend on the recipe.
hi stephani
can i make these without egg and b.sugar?..how wud it turn?
MOTHER OF PRECISION 😨
Can u make white chocolate chip cookies? ? thanks
Hi, since cookie dough contains eggs n it has its expiry..still after freezing the dough it is safe to eat?
Typically you can freeze the dough for about one month.
Microphone used for video?
Can I use granulated brown sugar
Please do reply
Is the vannila you use McCormick
I normally use Nielsen-Massey but McCormick is good.
Yeah I agree
Do I have to chill these for at least 4 hours or is 2 fine?
You want the log to be firm enough so you can easily slice the cookies. If your fridge is quite cold it may take less time.
Can you please advise if these are chewy cookies? Or is there any ingredient I should add to add chewiness?
+Anna Burley The centers of the cookies are soft and chewy. For chocolate chip cookies the texture is dependent on how long you bake them. The longer they are baked the more crispy they will become.
Stephen why do you recommend
omittingalt when using salted butter. What's the difference? Is it for health reasons or just for the recipe
Its just the recipe. If you use salted butter then you don't need to add extra salt.
Because the recipe calls for unsalted butter, the salt amount is based on that. So if you use salted butter, since the butter already has salt in it, you really don't need to use the salt called for in the recipe.
Joy of Baking thank u joy. Much love
hi will reducing the amount of chocolate chip mentioned in your recipe affect the texture of the baked cookies..
+Rama s Yes, you can reduce the amount of chocolate chips and it won't affect the texture.
Nice dog!!!
Cookiesssss
can i use self rising flour
If I want can I just blender white sugar until powder instead of using icing sugar?
Yes.
Kk
I can I MAKE CHOCOLATE chip without all the sugar? Thanks
😍😍😍
I just wanted to by a new electric stand mixer. Do recommend any brand?
+Trupti Rao I've always used Kenwood mixers and like them. I can't comment on the others.
that ruler made me laugh so hard ;)
Do you need the nutts
+Joy of Baking Can you make something really simple and delicious with only Daily use ingredients? Im on a budget
Hi Stephanie, the recipe forgot to add in the 1 egg.