@@aminaraza4060yeah getting older sucks i woulda went running to the store before but now i think about all that chocolate and sugar corroding my teeth
Here’s the recipe for those who want it 1 cup bread flour (120 grams) 3/4 cup Plain flour (90 grams) 2 tsp salt 1 tsp baking soda 225g butter (1 cup) 2 tbsp water 1 cup brown sugar (213 grams) 1/2 cup white sugar (granulated) (100 grams) 2 tsp vanilla extract 1 tsp espresso powder 1 egg & 1 egg yolk Chocolate chips and chunks Method: 1. Sift flours, salt and baking soda. Set aside 2. In saucepan, melt butter and brown it. Stir constantly until it becomes a nutty brown colour and foamy 3. Allow to cool in a jug then add water to bring the measurement back to 1 cup 4. Cream sugars, vanilla, espresso powder and cooled butter 5. Add egg and egg yolk. Add it dry ingredients half at a time then mix 6. Fold in choc chips and scoop onto trays lined with parchment paper 7. Refrigerate for an hour and preheat oven to 350 f (180c) 8. Bake for 12-14 mins. Let cool then transfer to cooling rack Enjoy 😊
I like to add ice to my brown butter instead of water because, as the butter is very hot, if you add it straight away then it will cook the eggs and won’t be best. If you use ice, it will cool it down quicker so you can add it straight into the dry ingredients :)
I like when chocolate chip cookies spread so I don't do this with chocolate chip specifically. I think this tip is best for shortbread, sugar cookies, snickerdoodles, etc. - any cookie that you want to keep its shape or to be thick and soft inside, as opposed to thin and chewy
@@2GoatsInATrenchCoatthe fridge isn’t for spread purposes, it’s to let the flavors marinate together. If you want the cookies to spread like normal, just leave the balled cookie dough out for around 30 minutes before you bake the cookies.
@@ZigZoxy yeah I could bring it up to room temp before baking, but I haven't noticed a difference in taste when I let cookie dough sit in the fridge, so it's not worth it for me. but maybe my palate's not refined enough lol
my dad is an amazing cook and baker. he told me that he ALWAYS adds an extra teaspoon of vanilla extract and it has made such an amazing difference in our cookies!
Another good tip is to refrigerate your Dough before baking, especially if the recipe calls for it. It helps the cookies bake evenly and also form into thicker cookies
Best comment, I’m a dancer and I have comps in the morning so I just love awakening at 5am and I watch some dance videos, then like two hours later once I’ve had my nervous breakdown on the bathroom floor, I’m like ‘ mmmm, I need chocolate 😂
@@micah1754 "mood" might be the wrong word - but sometimes I'm in the mood for something a little more bitter with chopped dark chocolate and a sprinkle of smoky finishing salt. Other times, I'm in the mood for something sweeter and a bit more playful, with mini-M&Ms in it. And for ANZAC day, I'll make half my ANZAC biscuits with semi-sweet choc-chips in it (or if I'm just in the mood for a good chewy choc-chip cookie)
@@micah1754 Soooo good. And it's easier to put the chopped chocolate into the batter, than to properly melt and temper the chocolate to drizzle on top or coat the bottom.
@@Vxnilllait’s in one of the top comments: 1 cup bread flour (120 grams) 3/4 cup Plain flour (90 grams) 2 tsp salt 1 tsp baking soda 225g butter (1 cup) 2 tbsp water 1 cup brown sugar (213 grams) 1/2 cup white sugar (granulated) (100 grams) 2 tsp vanilla extract 1 tsp espresso powder 1 egg & 1 egg yolk Chocolate chips and chunks Method: 1. Sift flours, salt and baking soda. Set aside 2. In saucepan, melt butter and brown it. Stir constantly until it becomes a nutty brown colour and foamy 3. Allow to cool in a jug then add water to bring the measurement back to 1 cup 4. Cream sugars, vanilla, espresso powder and cooled butter 5. Add egg and egg yolk. Add it dry ingredients half at a time then mix 6. Fold in choc chips and scoop onto trays lined with parchment paper 7. Refrigerate for an hour and preheat oven to 350 f (180c) 8. Bake for 12-14 mins. Let cool then transfer to cooling rack Enjoy!
@@nisatanrkulu207 1 cup bread flour ¾ cup all-purpose flour 2 teaspoons kosher salt, or 1½ teaspoons table salt 1 teaspoon baking soda 1 cup unsalted butter, 2 sticks 2 tablespoons water, room temperature 1 cup dark brown sugar ½ cup white sugar 2 teaspoons vanilla extract 1 teaspoon espresso powder 1 large egg 1 large egg yolk ½ cup semi-sweet chocolate chips 5 oz dark chocolate, chopped In a medium bowl, sift together the flours, salt, and baking soda. Set aside. In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be! Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over. Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid. Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes. In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes. Add the egg and yolk and beat until incorporated. Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step. Using a wooden spoon, fold the chocolate chips and chunks into the dough Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds. For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight. Preheat the oven to 350˚F (180˚C). Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet. Bake in a preheated oven for 12-14 minutes. Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely. Enjoy!
Instead of adding espresso powder you could just ad coffee instead of water into the brown butter. I typically keep a few ice cubes with coffee in my freezer for that exact purpose, it helps cool down the butter a bit too
@@chrisbrownx oh yeah , espresso is a type of coffee . I think espresso powder is more stronger than coffee tho. Different coffees have different flavours:)
@@chrisbrownx I think since they said "coffee instead of water" and mentioned "ice cubes with coffee" they mean the liquid coffee, rather than powder. Idk though, that was just my assumption.
@somebody Yeah! it absolutely is but If you can't get espresso powder frozen coffee works just as well. Frozen espresso will obviously render the most similar result but if you're adding the ice cubes regardless, why not add some more flavor!
Pro tip experiment with your butter temp. I like a crispy cookie with a chewy center so I chill my brown butter until solid. Fully melted butter is gonna give you two options. Bake right away and they're thinner and crispier, chill and bake from cold and they're softer and chewy. Baking is an art and a science, every change can yield a totally different cookie.
Instructions unclear I have now: Burned my butter Used a whole loaf of bread Made an espresso Used an *entire* egg (with the shell) Used 3 chocolate bars And now my house is burning down
After reading this I just realized there is no hope left for humanity. We are now clones who keep repeating the same bs over and over trying to impress people we don’t know
You should also try baking with duck eggs!! They're bigger and fattier in the yolk and sort of sweet naturally from natural sugars. It makes baking so delicious and rich!
@@roshandawalton8 I've never really bought duck eggs before, I get mine from a friend who has ducks but I'd try any sort of farmers market or Amish market! They're pretty common if your from a more rural area or the Midwest I'm sure they have some fr sale on Facebook marketplace too, like homesteads and such!
1 cup bread flour (125 g) ¾ cup all-purpose flour (95 g) 2 teaspoons kosher salt, or 1½ teaspoons table salt 1 teaspoon baking soda 1 cup unsalted butter (225 g), 2 sticks 2 tablespoons water, room temperature 1 cup dark brown sugar (220 g) ½ cup white sugar (100 g) 2 teaspoons vanilla extract 1 teaspoon espresso powder 1 large egg 1 large egg yolk ½ cup semi-sweet chocolate chips (85 g) 5 oz dark chocolate (130 g), chopped
I think Alvin had a different recipe but was very similar to this. If my memory serves me right the one who developed this was a woman and she used brown butter and bread flour compared to Alvin's only melted butter and APF only.
OMG, made these last night and they are the absolute best chocolate chip cookie I've ever tasted. I can't make these too often because they are addictive. Thanks.
I love this ch chip cookie recipe!! It’s the only 1 I ever make anymore 🤤 IMO, it turns out way better with a scant tsp of salt instead of 2 tsp. And I like to toast finely chopped pecans (I’m from TX) and fold em in with the chocolate. Best everrrrr ♥️
This is also a pretty good cookie recipe * 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature * 1/2 cup (100g) granulated sugar * 1/2 cup (100g) packed light or dark brown sugar * 1 large egg, at room temperature * 1 teaspoon pure vanilla extract * 1 cup (125g) all-purpose flour (spooned & leveled) * 2/3 cup (55g) natural unsweetened cocoa powder * 1 teaspoon baking soda * 1/8 teaspoon salt * 1 Tablespoon (15ml) milk (any kind, dairy or non) * 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping* Mix everything well and put into low temperature oven for 10 minutes.
these look sooooooooo good I made them and got so may complements. thank you my cookies have always turned out fluffy and not chewy but this time they were chewy and perfect
Im lazy but always crave cookies late at night so i finally broke down and bought a tub of Tollhouse dough🤣😂🤣😂I bake homemade cookies on the holidays but i like shortcuts the rest of the year lol. I also love making 3 cookies for myself while my kids are sleeping and i don't have to share lol
when making chocolate chip cookies, if you want melty, gooy-like chocolate, use shaved chocolate or just break some bars down. if you want your chocolate to keep its form, use chocolate chips.
I want to taste one so bad 😂 Especially with the coffee powder. I bet that flavor is heavenly. I’m too lazy to make it though. I usually just buy packaged cookie dough. I don’t even own a whisk.
I also recommend using a mix of semi sweet, dark and milk chocolate, really gives it more depth, you can adjust it based on how sweet you like your chocolate, I personally only normally have semi and milk chocolate on hand so I skip dark sometimes.
@@Mr_duckky bruh. i most likely live in a different country and just want to make some banger cookies. aint you giving me the recipe gonna change a single thing about your life other than making some stranger happy. just wanted that to be known but feel free to keep it a secret
Хобби
![Kehlani - After Hours [Official Music Video]](http://i.ytimg.com/vi/6qatTTscK4c/mqdefault.jpg)
That stack tear made me salavate like a dog. It's like the food equivalent of being aroused.
Food porn is real
Well said. 👏
Honestly couldn’t have said it better
you speak my mind exactly
Hungry
I've never craved a chocolate chip cookie more than I do right now.
Looks yummy ... But thanks, Don't need that much chocolate 😮😮
Me too 😋
@@aminaraza4060yeah it needs more
homemade tho'
@@aminaraza4060yeah getting older sucks i woulda went running to the store before but now i think about all that chocolate and sugar corroding my teeth
im actually tearing up that stack of cookies literally did something to me
Same
Same lol
Fr
I’m about to buss
@@bigguyjosh6420same ❤
These people made a thirst trap for cookies, and I didn’t even know that was possible😭💀
Its not a thirst trap its just your mind
@@levicodm1961534 people disagree 😅
when she pulled the stack of cookies apart, it awakened something deep inside
fr
I can feel it coming inside of me
A boner
@@bad_pilot13officialI know what you mean 💦
“Something just snapped, something inside me”
I literally gasped when i saw that stack rip in half, absolutely beautiful 😂
NO WAY SAME🤣🤣
I have a question, though. Why is it so soft like that? Isn't cookies supposed to be bit crunchier? Just asking..
@@mubaraksenju7521there are crunchy cookies and chewy cookies. these are chewy
@@mubaraksenju7521you can do what you prefer! I prefer mine a little crunchier but soft in the middle
No lie
Here’s the recipe for those who want it
1 cup bread flour (120 grams)
3/4 cup Plain flour (90 grams)
2 tsp salt
1 tsp baking soda
225g butter (1 cup)
2 tbsp water
1 cup brown sugar (213 grams)
1/2 cup white sugar (granulated) (100 grams)
2 tsp vanilla extract
1 tsp espresso powder
1 egg & 1 egg yolk
Chocolate chips and chunks
Method:
1. Sift flours, salt and baking soda. Set aside
2. In saucepan, melt butter and brown it. Stir constantly until it becomes a nutty brown colour and foamy
3. Allow to cool in a jug then add water to bring the measurement back to 1 cup
4. Cream sugars, vanilla, espresso powder and cooled butter
5. Add egg and egg yolk. Add it dry ingredients half at a time then mix
6. Fold in choc chips and scoop onto trays lined with parchment paper
7. Refrigerate for an hour and preheat oven to 350 f (180c)
8. Bake for 12-14 mins. Let cool then transfer to cooling rack
Enjoy 😊
Thanks brother
Thank you.
Thanks bro
Thanks😊
Merciiiiiiiiiii
my next thing to bake is DEFINITELY gonna be this.
THE STACK BREAK 😩
Let me know how it is
I’ve just eaten, and now I’m starving again. Thanks ig💀
Lol
I just ate but I’m craving smt sweet😭😭😭
@@sachaencarnacion7929😏
Same
It looks so good
i actually felt like crying this entire video, i ain’t never thought a cookie would have me feeling this way
Same
I feel that
Yea..
Dafuq? It's a cookie. Seriously, wtf.
✊😔🤌
this is literally the video that gives me the most happiness and rage at the same time
I can't stop drooling... holy.. I haven't felt this in a while
99 likes? lemme fix that
When she pulled the stack of cookies apart, my uterus jumped.
Bruv 💀
@@DiogoChris you mad cause your uterus didn’t jump 😗
@@Coco_xoxo Naa... I'm mad coz it did
@@DiogoChris yo? 😂😂😂
Girl shut up 😂😂😂😂
when you snapped a ton of them in half i was like "damn maybe it is the one"
I started salivating after that shot
THE BITE NOISE TOO….
Made these last year. Making them again this weekend. Phenomenal!
That cookie stack break was 𝒔𝒊𝒏𝒇𝒖𝒍!
I like to add ice to my brown butter instead of water because, as the butter is very hot, if you add it straight away then it will cook the eggs and won’t be best. If you use ice, it will cool it down quicker so you can add it straight into the dry ingredients :)
genius thank you!!
i always just wait for my brown butter to cool and it takes a while
@@kikicupcake711 I’m glad i helped!! :)
Ohh that's smart actually thanks for the tip
Thanks for the tip!!!
@@justarandomlondoneris it like onze ice cube = 2 spoons maybe?
Also, chill your dough overnight in the fridge. It seriously makes a massive difference.
thanks
I like when chocolate chip cookies spread so I don't do this with chocolate chip specifically. I think this tip is best for shortbread, sugar cookies, snickerdoodles, etc. - any cookie that you want to keep its shape or to be thick and soft inside, as opposed to thin and chewy
@@2GoatsInATrenchCoatthe fridge isn’t for spread purposes, it’s to let the flavors marinate together. If you want the cookies to spread like normal, just leave the balled cookie dough out for around 30 minutes before you bake the cookies.
@@ZigZoxy yeah I could bring it up to room temp before baking, but I haven't noticed a difference in taste when I let cookie dough sit in the fridge, so it's not worth it for me. but maybe my palate's not refined enough lol
72 hours even better
you know i started crying bro that crunch and stack of cookies made me tear up
my dad is an amazing cook and baker. he told me that he ALWAYS adds an extra teaspoon of vanilla extract and it has made such an amazing difference in our cookies!
Another good tip is to refrigerate your Dough before baking, especially if the recipe calls for it. It helps the cookies bake evenly and also form into thicker cookies
The longer you leave your dough out/chill it the more flavour it will have, so don't be afraid to leave the dough overnight!
Oh definitely, always a min of 1 hour but best overnight, definitely makes a difference with my cookies recipie
Just make sure you cover the dough!
Every horrible cookie I've ever made was because I refrigerated the dough for more than an hour.
@@myhumansuitapparnetly keeping it for three days makes it better, gonna try it soon so see how that goes
RUclips shorts at 2 am when I'm hungry asf after not eating for 9 hours:
Good prediction
eat
me
Yes.
Best comment, I’m a dancer and I have comps in the morning so I just love awakening at 5am and I watch some dance videos, then like two hours later once I’ve had my nervous breakdown on the bathroom floor, I’m like ‘ mmmm, I need chocolate 😂
I love chocolate chip cookies❤️
I remember eating them in the hospital after my Grandma gave birth to my Mom😊
Love from Canadia🇨🇦
HOW ARE YOU GONNA WITNESS UR MOMS BIRTH GOODBYEEE
Man yall be getting it!
I love y'all's recipes
There is no "best *one"* - different people look for different things.
Hell, depending on my _mood,_ I have 3 recipes ill choose from.
True!! What mood coincides with which cookie for you?
@@micah1754 "mood" might be the wrong word - but sometimes I'm in the mood for something a little more bitter with chopped dark chocolate and a sprinkle of smoky finishing salt. Other times, I'm in the mood for something sweeter and a bit more playful, with mini-M&Ms in it. And for ANZAC day, I'll make half my ANZAC biscuits with semi-sweet choc-chips in it (or if I'm just in the mood for a good chewy choc-chip cookie)
@@tzisorey cool, makes sense :) I love ANZAC biscuits too, being from New Zealand. Haven't had them with chocolate before but must try some time.
@@micah1754 Soooo good. And it's easier to put the chopped chocolate into the batter, than to properly melt and temper the chocolate to drizzle on top or coat the bottom.
This is true .All chocolate chip cookies are the best too someone !
Naw bruh I was boutta bust after that stack tear
AAaaaaAaaaAaAAAAAAaaaaaaggGGgggghhhhhh yes 😩
made my own milk for these cookies 🗣🗣🙏
@@svvordss😂
@@svvordssproof?
real
this recipe is amazing, definitely recommend!
Where can i find it?
@@Vxnilllait’s in one of the top comments:
1 cup bread flour (120 grams)
3/4 cup Plain flour (90 grams)
2 tsp salt
1 tsp baking soda
225g butter (1 cup)
2 tbsp water
1 cup brown sugar (213 grams)
1/2 cup white sugar (granulated) (100 grams)
2 tsp vanilla extract
1 tsp espresso powder
1 egg & 1 egg yolk
Chocolate chips and chunks
Method:
1. Sift flours, salt and baking soda. Set aside
2. In saucepan, melt butter and brown it. Stir constantly until it becomes a nutty brown colour and foamy
3. Allow to cool in a jug then add water to bring the measurement back to 1 cup
4. Cream sugars, vanilla, espresso powder and cooled butter
5. Add egg and egg yolk. Add it dry ingredients half at a time then mix
6. Fold in choc chips and scoop onto trays lined with parchment paper
7. Refrigerate for an hour and preheat oven to
350 f (180c)
8. Bake for 12-14 mins. Let cool then transfer to cooling rack
Enjoy!
Watching that stack of cookies open up like a book was so satisfying I lack the words to fully describe it
I tried this. The way the chocolate melts on your mouth is just heaven
Can you please give a detailed recipe pls 🙏
@@nisatanrkulu207the recipe link is in the description. (If you don’t know where the description is hold down on the video for a couple seconds)
will it still taste good after it cooled or after a few days?
@@bbhsh i havent been able to save it for a few days but ik that up to a day is good, just microwave it before eating
@@nisatanrkulu207 1 cup bread flour
¾ cup all-purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter, 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a medium or large saucepan, add the butter and melt over medium heat. The larger the pan you use, the quicker the process will be!
Bring the butter to a boil, stirring frequently. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. As this begins to happen, make sure to stir constantly so the butter browns evenly. It may become quite foamy, splatter a bit, and be difficult to see, so keep a close eye on it, removing from heat and continuing to stir if it starts to foam over.
Once the butter has turned a nice nutty brown, remove from the heat and pour into a large liquid measuring cup to stop the cooking. Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature. To help speed this process up, you can place in the fridge for 10-15 minutes. You want to make sure the butter is still liquid when you’re adding it to the dough later on, so make sure to remove after 15 minutes.
In a large bowl, add the sugars, vanilla, espresso powder, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Add the dry ingredients, about ⅓ of the mixture at a time, and beat between additions until just incorporated. It’s okay for there to be a bit of unmixed flour on the edge of bowl, this will be incorporated in the next step.
Using a wooden spoon, fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!
Instead of adding espresso powder you could just ad coffee instead of water into the brown butter. I typically keep a few ice cubes with coffee in my freezer for that exact purpose, it helps cool down the butter a bit too
But express powder is coffee?
@@chrisbrownx oh yeah , espresso is a type of coffee . I think espresso powder is more stronger than coffee tho. Different coffees have different flavours:)
@@chrisbrownx I think since they said "coffee instead of water" and mentioned "ice cubes with coffee" they mean the liquid coffee, rather than powder. Idk though, that was just my assumption.
@somebody Yeah! it absolutely is but If you can't get espresso powder frozen coffee works just as well. Frozen espresso will obviously render the most similar result but if you're adding the ice cubes regardless, why not add some more flavor!
@@martaborgegard3922 Yeah, makes sense. Thanks!
this is art.
Every once and a while I find this video and become happy for about a minute 🤩🤩🤩
Pro tip experiment with your butter temp. I like a crispy cookie with a chewy center so I chill my brown butter until solid. Fully melted butter is gonna give you two options. Bake right away and they're thinner and crispier, chill and bake from cold and they're softer and chewy.
Baking is an art and a science, every change can yield a totally different cookie.
Could we all appreciate that she tested 50 COOKIES for this masterpiece…🥺
Must of gotten pre-diabetic by the 27th one
single handedly keeping the cookie factory in business
Thank you so much, I’ve always had trouble making soft cookies and can’t wait to try it out
a video that makes everyone salivate doesn’t exi-
Salivate*
I am fasting rn 😭😭😭
@@mrnour1742ME TOOO ALSO THANKS
Instructions unclear I have now:
Burned my butter
Used a whole loaf of bread
Made an espresso
Used an *entire* egg (with the shell)
Used 3 chocolate bars
And now my house is burning down
👁️👄👁️ the recipe is listed u are not supposed to go off the vid
Instructions unclear: I am now married with no kids
After reading this I just realized there is no hope left for humanity. We are now clones who keep repeating the same bs over and over trying to impress people we don’t know
@@strrawberrii4196not really 💀
@@toxiczion4635 after reading this, I came to a conclusion that you are not the father.
I will happily test all these cookies to ensure they are of top quality.
Can you save some for me while you're at it 😂
@@ImnotBritish166me too
You should also try baking with duck eggs!! They're bigger and fattier in the yolk and sort of sweet naturally from natural sugars. It makes baking so delicious and rich!
Now where in the hell does my black ass find some duck eggs. 😂😂😂 I was literally thinking to rob a duck of her 🐣 🥺 like where can u buy duck eggs.
@@roshandawalton8 I've never really bought duck eggs before, I get mine from a friend who has ducks but I'd try any sort of farmers market or Amish market! They're pretty common if your from a more rural area or the Midwest
I'm sure they have some fr sale on Facebook marketplace too, like homesteads and such!
I’ve used this recipe for years, legit the best
1 cup bread flour (125 g)
¾ cup all-purpose flour (95 g)
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter (225 g), 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar (220 g)
½ cup white sugar (100 g)
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips (85 g)
5 oz dark chocolate (130 g), chopped
bro, thank you. I've been trying to find the recipe
Np 😉
You're the real MVP
Yes, thank you so much. ❤
Bro's a hero for not only typing out the recipe but also adding the metric measurements. Thank you
When she pulled that stack of cookies apart, I felt the deliciousness coming inside of me
AYO?! LOL
🤨📸
Same tbh but it was cumming not coming
Yall are acting like this is the worst one but have u seen the top comments?💀
That's what she said
beautiful editing on this video. excited to try the recipe!!!
this is the perfect cookie. it has the perfect ratio between crunch and soft.
Credit to Alvin Zhou who created this recipe when he worked with tasty! He is the GOAT
I think Alvin had a different recipe but was very similar to this. If my memory serves me right the one who developed this was a woman and she used brown butter and bread flour compared to Alvin's only melted butter and APF only.
@@_imhere906 ah I didn't know this! Fair enough
it was actually Claire King, also from tasty.
I like how everyone is just in love with the stack of cookies
Like literally in love, bought the ring and house.
Cant resist no more
Made me feel ill
Thank y’all for doin this for the betterment of all humanity❤
I made the link in the description and OH MY GOD THESE ARE SO GOOD
Not-so-Pro tip: freeze your dough first before scooping and baking so that it remains thick in the middle and crunchy on the edges😉😉
I'm howling and drooling excessively just by looking at these delicious cookies 👀🍪🤤✨❤
Could you do a full video of the recipe? Tysm!❤
OMG, made these last night and they are the absolute best chocolate chip cookie I've ever tasted. I can't make these too often because they are addictive. Thanks.
The most beautiful thing I've ever seen. Bless you!
This is a beautiful video…. I almost cried.
lol
It’s crazy how many recipes there can be for one thing!
I have literally never craved a chocolate chip cookie so much
I just want to point out you should cool the browned butter so you don't prematurely cook the egg
LINK THE RECIPE IN THE COMMENTS PLEASE 😫🙃
Um... it's there.
@@CaptainFabulous84 WHERE 👀👀👀
@@Lilbootyhamsandwich In the description.
Click the 3 vertical dots in the top right hand corner, next to camera….hope that helps!
@@MARY-tw7lh thanks
Yo this is wholesome ❤
I love this ch chip cookie recipe!! It’s the only 1 I ever make anymore 🤤 IMO, it turns out way better with a scant tsp of salt instead of 2 tsp. And I like to toast finely chopped pecans (I’m from TX) and fold em in with the chocolate. Best everrrrr ♥️
Pro tip: use a duck egg! They have a bigger yolk so they are perfect for baking!
Ostrich egg
@@mohamedfazlon6240 gon be some big ass cookies
@@bajenbilly fr xd
@@mohamedfazlon6240 u can add for urself :-)
Duck egg? How about 2 chicken egg yolks instead??
This is also a pretty good cookie recipe
* 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
* 1/2 cup (100g) granulated sugar
* 1/2 cup (100g) packed light or dark brown sugar
* 1 large egg, at room temperature
* 1 teaspoon pure vanilla extract
* 1 cup (125g) all-purpose flour (spooned & leveled)
* 2/3 cup (55g) natural unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/8 teaspoon salt
* 1 Tablespoon (15ml) milk (any kind, dairy or non)
* 1 and 1/4 cups (225g) semi-sweet chocolate chips, plus a few more for optional topping*
Mix everything well and put into low temperature oven for 10 minutes.
HELP WHY DOES THIS LOOK SO GOOD IM CRAVING FOR CHOCOLATE CHIP COOKIES NOW THANKS
This is basically the 2 day chocolate chip cookies by Alan minus the homemade toffee
Tasty had this recipe before Alan.
This may be the first time I’ve ever seen a Pyrex used for cooking actual food
What's it usually used for? It's all I've ever used in the kitchen🤔🤔
@@yellowfuzz292 storing food
What? How have you never seen a measuring cup used for cooking?
💀💀 They both use baking soda, that's gotta count for something.
I could literally smell the cookies from over here 😭😭
these look sooooooooo good I made them and got so may complements. thank you my cookies have always turned out fluffy and not chewy but this time they were chewy and perfect
When you ripped the big stack I said STAHHHP out loud 😂
I was like nooo wayyy 😭😭😭
it’s 2am and i need this cookie rn
Doesn't this sound alog like Felix's chocolate chip cookies?
@@mohapezeshki4507 YESSS OMG
The stack tear is so satisfying
My brother makes those for me and they're really good!💗
Thank you for the deep analysis on ingredients and procedure. Chefs rarely do this.
Sarcasm?
The info is almost word for word from Americas Test Kitchens video on chocolate chip cookies, go check out their video on it
The chocolate chunks is on point!!! They definitely give a fantastic flavor and bite 😋
im glad everyone else was also amazed by that stack pull
As a fan of cookies, this video is heaven! ❤
Im lazy but always crave cookies late at night so i finally broke down and bought a tub of Tollhouse dough🤣😂🤣😂I bake homemade cookies on the holidays but i like shortcuts the rest of the year lol. I also love making 3 cookies for myself while my kids are sleeping and i don't have to share lol
Naughty! 😊
My number one tip is to let the dough chill for at least 12 hours before baking.
Yes! Even just a few hours makes a difference 🙌🏾
in the fridge? or at room temperature?
@@ryuufairys In the fridge.
@@oneshortkat tysm!!
12 hours? What planet are you from? Me want cookies 🍪 NOW!!
I am saving this for the very low chance that I will ever be bothered enough to actually make cookies :)
Be sure to allow the melted butter to cool completely, bringing it down to room temp before adding to the sugar and eggs.
I was looking for Subway cookies for weeks but this is so much better thank you!
THATS IT I FULLY IDENTIFY AS COOKIE SEXUAL
LMAO WHAT
FINALLY SOMETHING THAT'S ACTUALLY VAILD
huh
understandable after that stack tear😞
@@thedudewithasanspfp LMFAOOO
❤❤❤thanks for the recipe
That looks amazing omg
There's something so good about a chocolate chip cookie and I think it's the saltiness on the end of the flavor. My #1 weakness.
when making chocolate chip cookies, if you want melty, gooy-like chocolate, use shaved chocolate or just break some bars down. if you want your chocolate to keep its form, use chocolate chips.
Yes absolutely this is why I never use chocolate chips. You never see them in Scandinavia, from what i’ve seen we always chop up bars
@eyesick2K7 music.
Thanks for the tip.
that dough in the end is way softer than all the recipes i found online
I want to taste one so bad 😂
Especially with the coffee powder. I bet that flavor is heavenly. I’m too lazy to make it though. I usually just buy packaged cookie dough. I don’t even own a whisk.
I didn’t have time to brown the butter so i just added some almond extract and it was the best cookie i have ever had
can you tell me where you got the recipe? theres a few on their website i dont know which one
The way I was literally craving a chocolate chip cookie earlier. Damn
This proved that
The classic, the best ✨✨
I’ve never wanted to eat a chocolate chip cookie more in my life 🤤
One thing i will say is not to use the little choclate drops but a good quality chocolate cut up makes the cocolate taste so much better
It’s why they used both! Get the chips which retain their uniform shape and the chopped chocolate which is more likely to melt throughout the cookie.
I also recommend using a mix of semi sweet, dark and milk chocolate, really gives it more depth, you can adjust it based on how sweet you like your chocolate, I personally only normally have semi and milk chocolate on hand so I skip dark sometimes.
That clip of it melting in the oven turns my mouth into a waterpark
I made the cookies. They are very rich in flavor. Overall a solid 9/10 👍
When she torn the stack of cookies I skipped 2 heart beats.
👏🏾👏🏾 thank you
Bro, that looks bussin!
I have never wanted a cookie more in my life.
My grandma perfected this recipe, no beating grandmas cookies
You sharing?
@@Ramhams1337 nahh, family recipe
@@Mr_duckky bruh. i most likely live in a different country and just want to make some banger cookies. aint you giving me the recipe gonna change a single thing about your life other than making some stranger happy. just wanted that to be known
but feel free to keep it a secret
@@Ramhams1337 grandma uses store bought.
@@Ramhams1337 well… the problem is you can’t make them at all, it’s impossible