How to Make the Perfect Chocolate Chip Cookie ... Even Better? | Vaughn Vreeland | NYT Cooking
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- Опубликовано: 9 май 2024
- Vaughn is back! And he’s making one of the most iconic New York Times recipes in the database: Jacques Torres’s Chocolate Chip Cookies, as adapted by David Leite. With five stars and nearly 15,000 reviews, this may just be the platonic ideal of a chocolate chip cookie. But as with any popular recipe, there are endless possible twists. Is it worth it to chill the dough or use different types of flours? How do variations suggested in the comments hold up? Vaughn investigates.
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Vaughn, an excellent, deep-dive into the ur-chocolate chip cookie. Since I wrote the article 15 years ago, I've learned a lot. Now that we're beyond Covid, I invite you into my kitchen to explain and show you why:
1. The ideal resting time is 36 hours, not 72 hours.
2. The reason for the two flours.
3. Why the combo of cake flour and bread flour was NOT in the original recipe, but why it made it into my article.
4. A secret to shaping the dough.
5. A better way of salting the cookies.
6. A better way of using brown butter.
All best,
David
David, Invite us too!
The content we NEED!!!!
@@scottormond7985 Maybe we can do a video!
@@gc0817 Agreed!
We will be anxiously awaiting this
What's thirstier?
A. The flour in just-mixed cookie dough
B. Vaughn fans
BBBBBBBBBB XXXXXX OOOOOOOOBBBBBBBBBBBB
Vaughn is a whole meal, not just a snack, so yes, color me thirsty. Today and everyday.
Browning the butter, chilling it till solid, THEN whipping it into the other ingredients - game changer
I was just about to ask lol
Wow looks so good! The cookies are fine too
😂😂😂
What cookies?
My cousin taught me the trick of shaping into a tube before chilling, then slicing off pieces as needed-especially after freezing.
I make them with brown butter and i replace the lost water with an espresso. I also put one tablespoon of espresso powder in the dough, It goes beautifully with the chocolate
that's a good idea, I'm gonna try that out! thanks for the tip!
How do you know how much espresso to add / how much water was lost?
@@fiocherry to know how much water is lost, weigh your butter before and after browning. I usually lose 30/40 grams of water over 250 grams of butter
@@zedudli thank you for the advice!!
omg this is a genius idea! i still have espresso powder from the gingerbread latte cookies but im not really in a festive mood anymore haha
I want to make chocolate chip cookies, thank you for sharing! 💯💥
I'm just here thinking of how tired Vaughn and the crew must've been after shooting and the fact that they had to replicate everything the day before. It must've been exhausting😩. Thank you! We needed this breakdown ❤️
I hardly bake. But if I were to, this is exactly what I need: a recipe that explains why every step is done, so none of the intricacies are lost, and more importantly so I don't go "well I'll just do it my way, because that never works but I know best anyways."
Edit: small criticism, you should definitely convert your units to metric. It's a very small effort, but includes literally everyone not in the US.
On ‘tasty’ they have a series on the best way to make everything where they show why every ingredient is in there, like how to make the best chocolate cake you’ll ever eat, I recommend it
Yes, this is my go-to chocolate chip cookie recipe. I usually order the chocolate pastilles from Jacques Torres in NYC. I also use a mix of dark chocolate and milk chocolate. It’s always a hit at parties when I make them. 😊
I always do the brown butter version of this recipe as my go-to, and everyone absolutely loves it!
Forget the cookie, the baker is the star of the show! 😍
This is such a good video, so helpful to go through testing different variations.
Fabulous video! Thank you Vaughn!! The passion in baking is exemplified by Vaughn!! I really thought the brown butter would win! Interesting that the 72 hour freezing won!! Request, a video on the different brands of chocolates available to purchase. And which one bakes the best. And the salt! Pink, Grey, Smoked, etc.
I love love love the way you make this video.. It's so fun and entertaining to watch! Thans Vaughn!
I use the NYT recipe but with AP flour; half of the butter browned and then chilled to solidify slightly; and either all milk chocolate or milk and semi-sweet. I age the batter for about three days. I also make them half-sized at 50g each and don't salt the tops. My family LOVES them.
I don't know wether i'm thirsty about the cook or the cookie.
Keep it up with this fine man, NYT cooking.
I just enjoy watching this Cookie Monster 😂❤ Vaughn you are as sweet as the cookies. Thx for sharing your recipe I can’t wait to try this.
Very insightful and such a joy for the crew to do this job and enjoy delicious cookies/foods.
Love to see that u r listening to ur subscribers and giving them variations
Made the dough last night, and I’m baking today! How serendipitous!
Yes, these ARE the best chocolate chip cookies. I choose to process my own sugar as much as I can, so I always bake with ground demarrara sugar, and add molasses to make up for the “brown” sugar. The baking soda needs the acid in the molasses to react.
I also rotate the pan halfway through the baking time, and that is when I sprinkle the salt on top. It’s a bit flatter at that stage, so it doesn’t roll off the dough ball.
I only use AP flour but underbake by about a minute. Ensures a soft inside- relative to the exterior- and they maintain that texture longer.
Bake the cookies from frozen and add 2/3 minutes to the baking time. It makes them develop a thin crust and a gooey center, it’s amazing!
I freeze my 3 ounce (¼ cup) cookies and bake them frozen as well. It takes about 25 minutes. I salt them at 15 minutes to get more area for the salt. They are divine. I have some Callebaut chocolate coming in today’s and plan to chop that for the chocolate chips.
My Friday just got better! Vaughn!
I just have to say It, I totally relate to all the wrong things happening in this video, from chilling the dough without shaping… and the cookie sheet that won’t fit the oven. And yet, Vaughn’s cookies are run supreme! 😘
I needed this today. My fav NYT chef!
3:43 Instead of using a towel, just detach the mixing paddle and stir by hand until it starts to come together.
6:04 It is easier to pre-scoop but if you skipped that step then just let the dough sit out for 30 minutes or so and it'll soften up enough to scoop easily.
12:09 Just chill the browned butter until it's firm enough for creaming. I honestly just use an ice bath and it takes about 20 minutes at most to restore that firmness.
These are the absolute best chocolate chip cookies. Been making them for years. Everyone loves them.
Thank goodness i was able to print the recipe before the NYT subscription box popped up and prevented me from reading the rest of the recipe!
I will be making cookies every month and this is next on my list.
Side note: My favorite thing is when the person on camera darts their eyes to the people behind the camera. (So serious!) for some reason it seems more authentic lol
I am fully convinced Vaughn has entered his zaddy era.
Oh, and the chocolate chip cookies look amazing too.
too young
He's definitely easy on the eyes. I'd love to bake with him
Definitely want your browned butter to cool to room temp before pouring into the wet ingredients. I usually wait a good 45mins, but I like the idea of adding ice cubes rather than just a bit of water to replace the water that was lost.
Vaughn is just terrific! These cookies look absolutely fabulous!
my best chocolate chip cookies are based on yaughns eggnog snickerdoodle recipe. it's the perfect base. just don't use the rum extract, add 200g of semi sweet chocolate and don't roll the balls in sugar. it's perfect and custardy and amazing.
I would love to see each cookie laid out in a grid for comparison. 😍
X-axis: Variations e.g. 2 flour, AP flour, etc.
Y-axis: Time e.g. 0, 24, 72 hours
Sure but there's only so much we can tell by just looking at them on a screen. There are a lot more factors involved than the looks. (But I always like looking at cookies so I'd be happy with this)
It's a mistake watching this at 12 AM with no cookies, thank you NYT.
Omg you've gotta love Vaughn. What a man.
When making chocolate chip cookies, I have a preference for using some semi-sweet and dark chocolate baking chocolate instead of chips. Also a little bit of cinnamon really warms up the flavor and pairs well with the chocolate.
Such a helpful vid and so well done!
Oh, wow, they look delicious! I want to try making them.
Yay! Another Vaughn video!!!!
Made these last night. Can’t stop thinking about them 😂
I cannot recommend enough to use a 50:50 ratio AP flour to whole wheat flour. Adds a beautiful subtle savory nuttiness that perfects that balance.
Came for the cookie recipes, stayed for Vaughn. 😂
This looks delicious. I tend to eat every available cookie, so what i do to avod that is precisely pre scooping. Once I have my dough, I scoop, cover, let it rest 24 hours on a baking sheet in the fridge, then a couple hours in the freezer, and they go into a ziploc bag.
Whenever I want fresh cookies, I just pre heat the oven and stick my frozen cookie scoops into it.
I feel like the texture is a bit better this way too.
i got so many great tid bits from this video...can't wait to make my next batch of cookies!
I am angry how good these are.
I made these today with a 37 hour chill. I am not a huge chocolate chip cookie fan, they are usually fine at best. I made them about 12 hours ago and the chocolate is still melted. They are soft and chewy with a slight crunch. The only thing is they have to be smaller. They are a cookie to share. I am going to try a 2.5 ounce cookie next time. Other than that they really are perfect.
Update that no one asked for. 2.5 ounces were a perfect size if you plan on having them for dessert, but to take to a place they still need to be a little smaller. These are so good.
This video needs to come with a warning. Now that I made these, I have been trying to find my perfect other baked good. I think I just perfected my brownies. Next is a chewy peanut butter cookie. Thank you for starting this journey. This has ruined most baked good for me, once you know what perfect is it is hard to go back.
I love your videos.❤ This one is my favorite.
I'd recommend forming balls before putting into the fridge, and slightly flattening them on the bottom and top. This will keep them from rolling on the tray, and also keep the salt from sliding off.
I'm sorry to objectify but I saw the thumbnail for this video and was like "who's that hunk?". And then I was like "omg. It's Vaughn!". Click.
Relatable 😅
Oh, totally, lol! Had to do a double take myself.
He is as sweet as the cookies ❤❤ yum 😋 lol 😂 so cute and he can cook too.
SAME 🙌🏻
Me too. Except I don't know who Vaughn is.
I learned so much and I'm gonna try that brown butter cookie because it looked amazing. :)
this man can make cookies in my oven any day
LMAO 🤣
this entire shoot is my dream work day wow
Love Vaughn! Love chocolate chip cookies! 🍪
I will literally watch Vaughn do or say anything, what a doll
I would have loved to see Scott trying one of the cookies and getting some screen time. Maybe with Vaughn? A treat to my eyes fs
I can watch Vaughn bake all day long 🥵🤤
Yeah I had to log in just to hard-agree. Those cookies got me THIRRRRSTY for milk.
He's so dreamy. ;-)
@@santolify he certainly is
I'd also watch him not bake all day long.
@@shawncharles9980 haha fair enough
I love how this is just Jacques Torres's recipe and they're making it seem like NYT did all this work to get us this recipe lolol
I love cookies 😘 Simple and easy way to prepare
Love it! Thank you.
It would be great if someone would explain more about flours, where they come from, how they are made, and why they have different ratios of protein, finer, etc. As a farmer, it feels so dismissive to use terms like “bread” flour or “cake” flour, when there is so much human touch that has gone into selecting grain varieties over the centuries. I also realise that here in Italy there is greater focus on this, given how central bread and pasta are to daily life - but people are forgetting here, too.
It’s also liberating to learn how to bake with more artisanal flours that are stone ground and not as refined. It’s more challenging, and you may not have exact results, but it sets you free from perfectionist standards of baking! Like wine, ingredients can change from year to year when you move away from industrialised farming practices.
Keep up the experimentation and the exploration. And, please, occasionally make a nod to where all these ingredients come from 😉 maybe in a link in the description 💫
This is the greatest video on RUclips. 🤤
Thank you for sharing this excellent video!
Fun video! It looks like the brown butter one was also a little puffier. Was is the flour blend or all AP?
I didn't know about adding back water when melting the butter. Thanks.
I combined the 72 hour recipe with the brown butter recipe just to see what would happen and I’m getting a little bit ahead of myself, but I’ll post an update when I actually bake them off the following day 😊 they are currently waiting in the freezer. Also, thank you to the Commenter that suggested toasted flour, I will try that the next time I make these.
Ordered online the Jacques Torres’s Chocolate Chip Cookies and it is too sweet for me, thin yet chewy so nice and after 2 days the sugar crystallize and all I can taste is the sugar texture. The chocolate chip is great though!
You really should try it with toasted flour and browned butter. I use AP flour, since I read this recipe years ago and determined that the percentage of gluten, when combined with cake flour is basically the same as AP. But if you really want to elevate your cookies, pasta, or scones try toasting the flour which has to be done low and slow but it is a game changer.
Thank you for this tip! I’ll try it next time 😊
Don't tell me pretty privilege doesn't exist when we all just watched a grown man explain cookies for 20 minutes.
@david-leite I've been making these cookies for years. Everyone, including me, absolutely loves them! I've played around with the ingredients, cookie sizes, baking times to the point where they have kind of become a different recipe, so I'm going back to the original again...the dough is resting in the fridge as I type. Question about salt. What kind do you use? I've been reading about Morton vs. Diamond Crystal being vastly different in baking. Will any brand do and in equal amounts?
Try tahini instead of brown butter, you add nuttiness to the flavor profile without all of the pain of making brown butter.
Can we get a supercut of Vaughn saying "puddles" over and over? Just a gorgeously pronounced word.
This is still my favorite chocolate chip cookie recipe. I make it once a month (made it yesterday), scoop out the cookies, free them, and leave them in a ziplock bag in the freezer so that we can have cookies when we "need" them.
I want to try that, too! How long do you bake them when they are frozen?
Can you give me the recipe I have to pay just to see it.
Do you always make them large (5”) like in the video? I want to try to make some smaller ones but I’m not sure if they’ll be as good. If so, how did you adjust bake time for that? Thanks!
Delicious chocolate chip cookies, baked by a handsome guy. What else do I need for this weekend 🤤🤩😁
You had me at puddles of chocolate 🍫 ❤
I can listen to him all day long
I made these cookies for our Superbowl party... they were a huge hit. Only addition I made was to add walnuts. Next time I'm going to brown the butter.
Omg, you’re making my mouth water. Walnuts in this cookie sounds amazing!
Thank goodness you glance at that side camera and make eye contact! That’s sooo much better… I really like crispy-on-the-edge-chewy in the center ccc
I have made Alvin’s chocolate chip cookies with toffee, John Kennel’s and Claire Saffitz brown butter chocolate chip cookies and Claire’s have been the best ones (so far) the chill time is an absolute MUST and it’s super worth it. I will have to try this recipe now. Although I will have to substitute the valhrona chocolate discs for Ghirardelli’s. 😬
Do u mean the ghirardelli wafers? I'd advise against them & to just use the bar :)
@@angelica5709 why? What’s wrong with them?
@@andreaelizabethpadillaramo4595 Ghirardelli has been tested to be low in cadmium. Don't know about Valrohna. But Lindt tested very high in cadmium content.
If you try this recipe, please post your opinion comparing with Claire's recipe. Thanks.
@@FranklinPhan Will do! Thanks ☺️
If you live anywhere near a Trader Joe's in the US, they have several varieties of "pound plus" Belgium chocolate bars, 72%, bitter, milk, etc.
wow I'm in love with this man
QUESTION!
Browning the butter cooks out the water from the butter. I see you added ice cubes cooling the butter and replacing lost water.
What is the liquid measure of the ice cube,?
Everyone is drooling over the guy more than they are over his cookies. 😂🤣💀
Suggestin: Shirtless baking with Vaughn.
I don't have a sweet tooth but I mess with any homemade choc chip biscuits, and these ones look amazing 👍👍
Who wouldn't trust a good looking baker! Great recipe and explanation.
This man just casually referring to platonic forms in a baking video. That alone elevated the cookie.
WE NEED MORE VAUGHN VIDEOS!!!!
I’m a simple being. I see Vaughn, I click.
im trying that brown butter tip next time!!!
Our beloved cookie daddy is back
Can you share on RUclips full instructions please. They look yummy. 🥰
Can someone please tell me where to get those amazing measuring spoons. Preferably in Australia plsthx!!!
What about browned butter that sits until it is solidified again and then best and add the sugars. Does that make a difference?
when baking with browned butter, you need to chill it in the freeze for at least 20 before using
Yum! Love anything sweet!
When browning the butter, does it matter when exactly the two ice cubes are added? In the video, it looks like they are added then it is boiled a bit longer. Thank you. Have been making this recipe for years! Recipients are always amazed!!
That will stop the browning so add them when it’s brown to your liking!
Wow when he looks at the camera and says, “you gotta chill your dough”
I'd rather eat Vaughn though 👁👄👁
Looks delicious. The cookies too
😂
Chill means refrigerate, right? Not freezer? 2nd question, can I use dark chocolate compound?
Another variance would be to use only baking soda and no powder, which is what I do. I also prefer my cookies to be a medium-rare, so I set the oven at 335 and cook them for only 12 minutes. After cooling I have an extremely moist, chewy cookie that retains his chewy texture the day after.
My only criticism of this process is that he mentioned that chocolate chips in a bag typically have a coating to keep them from congealing (similar to why you should shred your own cheese versus buying a bag of shredded cheese) but wouldn't the discs he used have the same coating?
Otherwise, all of his tests looked amazing! 👍🏽