Metric, weight measurements for you, fam! 230 g unsalted butter 240 g all-purpose flour 5 g (1 teaspoon) baking soda 4.5g (¾ teaspoon) kosher salt 200 g dark brown sugar 70 g granulated sugar 2 large eggs, room temperature 12 ml (2 teaspoons) vanilla extract 2 x 40 g chocolate toffee bars (preferably Skor), chopped into 6 mm pieces 260 g chocolate wafers (disks, pistoles, fèves; preferably 72% cacao) Flaky sea salt
Do you have any recommendations for a good chocolate bar or wafers to make cookies? I can’t find the one that melts like the one they use in the video. And they don’t show the brand. 😭
One thing I love about BA is how you personalize each recipe. You don’t just share a recipe, you mention the person in the title and the content is presented in a way that feels we are personally interacting with them. I feel like I personally know these chefs, it’s lovely.
They are have very different and unique personalities and cooking styles. But Claires and Brads have also different video format which makes them even more unique.
@Read they have really good credentials. Claire went to Harvard and a French pastry school Carla was the former general manager at the first shake shack Sohla owns a restaurant and also worked in serious eats
I've made this recipe three times now, and for anyone whose cookies turn into a greasy flat blob, I highly recommend chilling the dough before use. My cookies turned out exponentially better compared to when simply resting the dough.
Yes! I love in HI and it’s 100% necessary to cool the dough. Makes all the difference in how they spread, etc. this is the only chocolate chip cookie recipe you will ever need
I'm so thankful for this comment. I made them last night and while they're still delicious, I definitely want to try them in the fridge before baking next time. Thanks for the tip!!
Hands down better cookie if left in fridge overnight! The first couple times I made them, I wanted them flat like his, but after leaving them to chill overnight, it's basically the best cookie ever made!!
Rick is the child within all of us. Eating the dough, taking a bit of cookie that might fall apart before it cools. Yes. This is what cooking is about.
As someone who has made these cookies 20 times since watching this video. I agree. These cookies are f****** good. They are the ultimate starter recipe to tweak because it's so delicious you can only make it better by adding homemade toffee, even more browned butter, 82% cacao bar. The possibilities are endless. I would never try another chocolate chip recipe again.
@@xxlethesxwingsxx2340 Hi! I made this recipe a few times and it turned out great, but I never seemed to succeed in making a light and creamy texture while beating the eggs, sugars and butter. Did you succeed?? The mixture always stays brown and loose for me, even after 10 minutes with the electric mixer! :(
I made these last night and they are literally the best chocolate chip cookies I have EVER had (plus toffee). I wasn't able to get my hands on chocolate wafers for them, but will definitely use them next time. RIP to the cookies because they were all gone within one day.
@@moonmoon3190 im pretty sure that'd just be a normal brown butter cookie, so sure! if anything maybe add a tad less salt but thats really up to preference
Bon Appetit -- one request. Could you post your recipes with weight measurements as well? eg, 2 Cups of Flour (260g). It would save a lot of time for those of us who use weight measurements (given most of the world does it this way). Thanks!
Actually, when measuring the weight for flours and butter it's better to use cups, it may not be to an exact but there is a weight difference between flours and butter varying on location :) but I do recommend weights with the sugars and eggs etc.
@@girlfriendbun There would be very minimal weight differences based on location. The human body only varies around 0.5% in weight based on location, for example. Weight of flour could vary based on how much moisture it's absorbed, but that's minimal if you store it correctly. In contrast, you can take the same person and have them weigh two 1 cup measures back to back, and it will vary by as much as 20-30%. It's just not precise. Volume measurements are a remnant of a time when most people didn't have access to a scale, but we're luckily now in an age where you can buy one for $10. It's a no brainer.
@@aydensimpson6337 Go into the kitchen right now, and pack flour into a measuring cup. Dump it out, and weigh the flour. Proceed to then lightly spoon flour into the measuring cup, and weigh it. You'll see the packed cup is much heavier. When baking, weight is far superior to volume. That's why bread recipes and the like are almost always listed by weight. You need a precise hydration %. If you actually put in 3 cups, because you packed the flour by accident, instead of 2, that bread is going to be all kinds of wrong.
@@aydensimpson6337 You can try all this for yourself by just weighing out different flours. The possible weight difference is negligible compared to how altitude impacts cooking in general, and even then, it's pretty easy to demonstrate how packing any kind of soft powder causes significant variance compared to weight. Give amateur chefs a scale and have them weigh a set amount of a substance, then have them measure one cup of flour and compare.
I made these cookies this past weekend and they are possibly the greatest cookies I've ever made. My family devoured them and couldn't stop eating them.
mintysnack I made these the other day, too! They are super good but I didn’t break up the Heath enough and the cookie had a weird crunch in the middle.
mintysnack Wow! My teacher made these and he's right about how they ruin you for other cookies. These are seriously insanely delicious. Holy damn. I'm so glad to finally see how to properly make them.
@@ChaoticBad flaky sea salt actually makes the cookie taste sweeter in comparison because of the contrast between the two flavors, which is why it is a pretty good step to add to your cookies if you want them to have better "depth" :)
Rick , I visited Teotihuacán, Mexico this past summer & I had this green sopa azteca and I have searched EVERYWHERE for a recipe and have yet to find it . If you can make a video making it I’d love you FOREVER !!!
My friend found this recipe in BA and begged me to make it... hands down, the best cookie ever. EVER. I have been making them ever since to droves of friends who just shut in silence while they devour this heaven on earth yummy yum. Rick, your video makes me want to whip out more of these... because why not?
I hit the like button as soon as he started browning the butter. I really want to make these and Rick is great! I love that these YT cooking series are more about being yourself and sharing knowledge. Much more genuine.
Thank you for not stretching this video out to 10 mins and xx seconds just for the ads. You guys only focus on making quality content and I really appreciate that.
I made these cookies the other day and my husband was so overcome with emotion after eating one he just kept saying NO NO NO, and i was like what? and he was like NO! It's not allowed to be this good! it can't be!
These cookies were amazing. I used a little less sugar, and used butterscotch chips instead of skor, but that browned butter taste is incredible. Choc chip cookies aren't usually my favorite, but these may be the best I have ever enjoyed. Even better than our local airline that serves warm chocolate chip cookies on the flight! That is saying alot! Thanks for sharing the recipe!
I was really surprised at how much I loved this. Usually look for Brad or Claire, but Rick nails it and his passion really comes through. I hope we see more of him
@@brotha.b - I'm sorry but I think you misunderstood my comment.. apparently I should have phrased my comment differently.. I wasn't talking about colour or saying anything about diversity itself.. what I meant was the actual word itself has become annoying because of it's over use.. again, I'm talking about the word itself, not it's meaning, or anything else that you imagined I meant.. so my apologies if I upset you, and kudo's to you for responding so politely when you imagined I was saying something other than what I was.. BTW I actually love watching Rick's videos because of his personality, I don't care if the presenter of content is red, white, yellow, blue or black.. although I do think it would serve one better in a cooking video to wear a lighter colour of nail polish simply because the darker colour draws the attention to the hands instead of the food..
Ok, why have I never seen Rick before? We could be besties... BA stop keeping Rick all to yourself. We need more Rick videos stat! Also, I can't wait to make these cookies!
Rick, you are so sweet and generous on your episodes. All the other hosts are great, but you just seem to engage everyone in sharing whatever meal you've prepared and it's delightful.
Rick, bless you. I just made these cookies (after watching this very convincing video this morning) and my god, best cookies I've ever had. The salty, the sweet, the crisp, the soft. You warned us, I'll be hating every other cookie from now on because I'll compare them to this. Had not tried browning the butter before, but it such a nice added caramel-esque flavor
am shook, i use these exact measurements and almost the same style of mixing for my famous chocolate chips that i sell, of course no toffee just plain chocolate chip, but for my chocolate i use probably 3/4 guittard extra dark with 1/4 extra semi sweet because their chocolate chips melt super smooth in the mouth and it just seriously climbs over tollhouse. whenever i make a batch they’re sold out within 24 hours because they’re so loved
For anyone who loves the cookies crunchy/crispy, cut the cookie dough by about half so its smaller. Bake it at 170 degrees celsius for 12 minutes and 150 degrees celsius for 4-5 minutes. Tasted absolutely heavenly.
I wasn't sure if I should click... I love Claire, and she was taken from me for so long before being returned. I couldn't have my emotions jerked around like that again, BA. And that said, there are only a few OUTSTANDING personalities in the baking world... Namely BA's own Claire, and Joshua Weisman. 30 seconds in, I've fallen in love. Rick is hysterical and down to earth. Definitely another favorite! And the last 30 seconds were just as endearing as the first. Not only did I want to make cookies (and eat dough!), I wanted to hang out with Rick over coffee to hear his life stories--- great job, BA!
I made these tonight! Made a couple variations. Left out the toffee bar (didn’t have it), but used dark and semi sweet chocolate and added two packets of instant espresso powder! The turned out so well!
I learned to brown butter in the past from Bon Appetit (Claire, maybe?) and it's been such a game changer. These cookies look amazing and I'll be trying them!!
ugh i love rick UGH I LOVE ALL OF THEM MORE TEST KITCHEN carla’s my mom rick’s my sister brad’s my dog molly’s my senior chris is my idol andy’s my husband this channel makes me so happy OH and vin and all the crew are the glue that holds everything together, the family. tldr i love you guys
My husband is a chocolate chip cookie fanatic and after I made these for him once there was no turning back. I leave out the toffee since he's told simple for that but these are so freaking amazing and worth every minute it takes to make!
America's Test Kitchen (Bridge specifically) put me onto browned butter in my cookies. I wholeheartedly agree. I like to do two sticks of butter, and when the first starts to brown, I add the second stick to the pan and turn off the heat. It stops my butter from overcooking, while melting the second stick. But I let my dough rest in the refrigerator for a couple hours, so it normalizes a bit.
Well I just found my Christmas cookie recipe for this year :) Think I'm gonna need to make some test batches beforehand ...for strictly research purposes of course
Had to make these after seeing the video recently pop up in my youtube feed. This is my new favorite cookie, and a huge hit in the office. I am cook not a baker, but these cookies are easy to do really well. I followed the recipe to a T, the only change was round sea salt I had on hand instead of flaky. The salt on top is a must, I did an initial 3 without salt topping and 3 with and the difference is significant. I expect the flaky salt would be better as more of my salt dissolved leaving less crunch, but still good with pockets of salt (with occasional crystals) and pockets of sweet. The other big must in the recipe is the brown butter, not just melted. The browning added so much flavor the batter smelled and tasted like toffee before the Skor bar was even added. 72% Wafflers I got from amazon, 5 pound bag made three batches with some chocolate to spare. I made three batches over two days, the first day making all of the dough and baking some after the 30 min rest. The other batches were made after letting the dough rest overnight in the fridge. The cookies made after resting for 30 min and those rested overnight were equally fantastic, resting the dough overnight did make it easier to work with though.. For cooking I used stone baking sheets and needed to add two minutes to the bake time. The cookie itself is fantastic. I was concerned that using melted brown butter without resolidifing it would cause issues for the cookie structure. But the texture is perfectly moist and chewy. I would not try to substitute light brown sugar as well, the extra molasses in the dark brown sugar is needed for structure.
I'm diabetic so...solidarity? I'd guess that using KetoConnects almond flour choco chip recipe but preparing it like this would get pretty close. I'm not sure what to sub for the toffee though.
@@duckrutt I'm sorry you have to do it for Diabetes. I did it as a personal choice to help drop a bunch of weight (it's actually working pretty well!). I haven't really tried a lot of Keto/low-carb recipes, mostly I just started making a lot of meat and a vast assortment of non-starch veggies. I literally just bought some almond flour to do some baking for a Celiac buddy of mine, I might have to look up that recipe and give it a shot!
@@Draukagrissah Spoilers: They're really good even if you do it their way and I don't mean they're a good cookie substitute, they taste like cookies "should". The coconut flour version isn't bad but it tastes like a coconut flour version if you know what I mean. I don't keto myself but I did steal a bunch of recipes, they made transitioning from eating whatever whenever to I can eat some junk food every once in a while bearable. KetoConnect, LowCarbYum and TPH Keto Desserts all have great snacks.
Oh my gosh! I have not even tried this cookie and I CAN NOT WAIT to shop for the ingredients to make it. You were speaking my language, at the beginning, for my favorite cookie textures; chewy, crispy, lacy... and I love toffee. So excited!
My go to recipe now. Best cookies ever!!!!! Last time I ran out of brown sugar so I used all white sugar and tossed in a dash of cinnamon and a small drizzle of maple syrup. Goodness !!! 🤤
Lifted_Above you obviously don’t know the definition of masculine or feminine. Masculine is not synonymous with male and feminine is not synonymous with female.
@@theothergirls4817 - you are absolutely correct "Masculine is not synonymous with male and feminine is not synonymous with female" I don't know what comment Lifted_Above made, but technically there is a difference between the definition of sex and gender... according to those in the scientific arena such as biologist and those in the medical profession..
made these over the weekend. so, so, SO good. they're all practically gone. though if anyone else has also made these and knows where to get the exact chocolate Rick is using in the video, please do tell! that may have been the most challenging part of this whole recipe.
Made these today! Was waiting for the holidays for a good treat. Hands down the best CCC recipe I have ever found. HUGE shout out to BA & Rick for making my cookie dreams come true.
Made this recipe twice so far (in pandemic, in 90F weather). Tonight made them next level-took 2 perfect cookies and sandwiches them between ice cream. Oh my stars! Heaven!
![ARGENTINA vs. PERÚ [1-0] | RESUMEN | ELIMINATORIAS SUDAMERICANAS | FECHA 12](http://i.ytimg.com/vi/xtI25ENDDSY/mqdefault.jpg)
Metric, weight measurements for you, fam!
230 g unsalted butter
240 g all-purpose flour
5 g (1 teaspoon) baking soda
4.5g (¾ teaspoon) kosher salt
200 g dark brown sugar
70 g granulated sugar
2 large eggs, room temperature
12 ml (2 teaspoons) vanilla extract
2 x 40 g chocolate toffee bars (preferably Skor), chopped into 6 mm pieces
260 g chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)
Flaky sea salt
da real mvp right here
Thank you so much! I just made them with these measurements and they turned out amazing!!
Thank you!
Do you have any recommendations for a good chocolate bar or wafers to make cookies? I can’t find the one that melts like the one they use in the video. And they don’t show the brand. 😭
Thank you sir
One thing I love about BA is how you personalize each recipe. You don’t just share a recipe, you mention the person in the title and the content is presented in a way that feels we are personally interacting with them. I feel like I personally know these chefs, it’s lovely.
Bahahaha and then they basically got kanselled for racism :)
I love how we all love every single host BA has. From rick to brad to claire and so on and so forth.
ohgoditsJT yesss
They are have very different and unique personalities and cooking styles. But Claires and Brads have also different video format which makes them even more unique.
They're all so East Coast hip.
true
@Hugo Hugenotten Can you back that?
No one has ever sold a cookie recipe better
I agree!
I swear every single person at BA is charismatic, never disappoints
สวัสดีครับรู มันนี่หว่าใน
and cute as well
They must have had like 3 different interviews in order to work there.
@Read they have really good credentials.
Claire went to Harvard and a French pastry school
Carla was the former general manager at the first shake shack
Sohla owns a restaurant and also worked in serious eats
When everything is going well that is. You don't want to be around these folks when the SHF. LOL.
I've made this recipe three times now, and for anyone whose cookies turn into a greasy flat blob, I highly recommend chilling the dough before use. My cookies turned out exponentially better compared to when simply resting the dough.
Is it like the best cookies you've ever tasted?
Yes! I love in HI and it’s 100% necessary to cool the dough. Makes all the difference in how they spread, etc.
this is the only chocolate chip cookie recipe you will ever need
I'm so thankful for this comment. I made them last night and while they're still delicious, I definitely want to try them in the fridge before baking next time. Thanks for the tip!!
Also is better if yoy use the butter cold, i mean, if you put the butter in the frigde for a while will be less greasy
Hands down better cookie if left in fridge overnight! The first couple times I made them, I wanted them flat like his, but after leaving them to chill overnight, it's basically the best cookie ever made!!
Rick is the child within all of us. Eating the dough, taking a bit of cookie that might fall apart before it cools. Yes. This is what cooking is about.
Broken cookies are not a mistake. They are the baker's god given right to eat.
The fact that Rick barely got paid for this absolute treasure to humanity, THIS MASTERPIECE....it’s a crime
Sohla didn't get paid either. The BA kitchen is really unfair with their pay.
That fellow yea Ik
@@mashedpotatoes1534 we need to raise our voices as the BA fanbase that POC get paid just as much as others.
EXACTLY
not only that, they gave the recipe creds to someone named kate davis smh
Normally I'll watch something like this and move on with my life, but I'm going to make it
saaame.
I had the same thought!
Sameeeee!!!!!
How was it I need to know
Same!
As someone who has made these cookies 20 times since watching this video. I agree. These cookies are f****** good. They are the ultimate starter recipe to tweak because it's so delicious you can only make it better by adding homemade toffee, even more browned butter, 82% cacao bar. The possibilities are endless. I would never try another chocolate chip recipe again.
Can I ask what adding more browned butter does for the cookie?! Is it just more flavor, or does it do something different overall to the cookie?!
Marc Helfrecht Super late, but yeah, the brown butter just changes the flavor. Instead of adding more though, I would just cook it a bit longer.
@@xxlethesxwingsxx2340 Hi! I made this recipe a few times and it turned out great, but I never seemed to succeed in making a light and creamy texture while beating the eggs, sugars and butter. Did you succeed?? The mixture always stays brown and loose for me, even after 10 minutes with the electric mixer! :(
@@shiroosh23 the butter has to be pretty cool before it will cream
@@fffianist thanks! will it help to put it in the fridge/freezer?
One of these days, Rick's going to try and outdo his deep V and just show up in nothing but an apron.
Jeremy Johnson I support it
That will be nice 😄
The classic naked apron
good
Hopefully yeah
I made these last night and they are literally the best chocolate chip cookies I have EVER had (plus toffee). I wasn't able to get my hands on chocolate wafers for them, but will definitely use them next time. RIP to the cookies because they were all gone within one day.
Is it ok to make these with everything except the toffee?
@@moonmoon3190 im pretty sure that'd just be a normal brown butter cookie, so sure! if anything maybe add a tad less salt but thats really up to preference
Instead of wafers what chocolate would you recommend? Want to make these tonight, can anyone confirm they’re actually good?
Going to try making them eggless
@@sejaldhoka1930 let me know how that goes
Is the blue fingernail polish a necessary step, or will orange work?
As long as they are done well, I think any nail color is fine. 😉
orange is very much in trend now...
I think you should pick the color that suits your immediate mood 😁 it will definitely kick these up a notch
Your not even allowed to were nail polish when cooking according to ServSafe.
I checked the recipe and there was no mention of it... I guess the color is baker's discretion
1.3 million views? Pay the man, Condé Nast!!
Bon Appetit -- one request. Could you post your recipes with weight measurements as well? eg, 2 Cups of Flour (260g). It would save a lot of time for those of us who use weight measurements (given most of the world does it this way). Thanks!
Actually, when measuring the weight for flours and butter it's better to use cups, it may not be to an exact but there is a weight difference between flours and butter varying on location :) but I do recommend weights with the sugars and eggs etc.
@@girlfriendbun There would be very minimal weight differences based on location. The human body only varies around 0.5% in weight based on location, for example. Weight of flour could vary based on how much moisture it's absorbed, but that's minimal if you store it correctly. In contrast, you can take the same person and have them weigh two 1 cup measures back to back, and it will vary by as much as 20-30%. It's just not precise. Volume measurements are a remnant of a time when most people didn't have access to a scale, but we're luckily now in an age where you can buy one for $10. It's a no brainer.
@@Dark0blivion Source?
@@aydensimpson6337 Go into the kitchen right now, and pack flour into a measuring cup. Dump it out, and weigh the flour. Proceed to then lightly spoon flour into the measuring cup, and weigh it. You'll see the packed cup is much heavier. When baking, weight is far superior to volume. That's why bread recipes and the like are almost always listed by weight. You need a precise hydration %. If you actually put in 3 cups, because you packed the flour by accident, instead of 2, that bread is going to be all kinds of wrong.
@@aydensimpson6337 You can try all this for yourself by just weighing out different flours. The possible weight difference is negligible compared to how altitude impacts cooking in general, and even then, it's pretty easy to demonstrate how packing any kind of soft powder causes significant variance compared to weight. Give amateur chefs a scale and have them weigh a set amount of a substance, then have them measure one cup of flour and compare.
I made these cookies this past weekend and they are possibly the greatest cookies I've ever made. My family devoured them and couldn't stop eating them.
This man is too fabulous for his own good.
Rakadis they can’t take it. The nails is even too much for some people lol
I feel so mesmerized by him; I'm really not sure if it's him or the cookie.
I love how he said "in case of emergency we'd pull out 4 or 5 cookie balls and bake em". Cuz everyone knows cookie emergencies!
Weirdly enough, I just made this recipe today and they are bomb AF!
mintysnack I made these the other day, too! They are super good but I didn’t break up the Heath enough and the cookie had a weird crunch in the middle.
And how was the flaky sea salt on top? I’m a little skeptic about them.
mintysnack Wow! My teacher made these and he's right about how they ruin you for other cookies. These are seriously insanely delicious. Holy damn. I'm so glad to finally see how to properly make them.
how long do they keep/store at room temp?
@@ChaoticBad flaky sea salt actually makes the cookie taste sweeter in comparison because of the contrast between the two flavors, which is why it is a pretty good step to add to your cookies if you want them to have better "depth" :)
Rick , I visited Teotihuacán, Mexico this past summer & I had this green sopa azteca and I have searched EVERYWHERE for a recipe and have yet to find it . If you can make a video making it I’d love you FOREVER !!!
I love how these comments are so positive
@@thomaspayne6866 I know rite?
Right? Wholesome af
Angelo go piss your pants elsewhere
Some people believe that if you don't have anything nice to say, then you shouldn't say anything at all. We need more people like that.
@@unironicallyslappingknees What's wrong with what he said? He told the truth.
My friend found this recipe in BA and begged me to make it... hands down, the best cookie ever. EVER. I have been making them ever since to droves of friends who just shut in silence while they devour this heaven on earth yummy yum. Rick, your video makes me want to whip out more of these... because why not?
"...my favorite cookie on this earth."
"*...this earth*"
I knew it!
Rick's just a space cowboy in disguise looking to get his ship repaired.
Some kind of Space Dandy?
@@TheBigYC a space daddy
Lmfaoooo 😂😂😂
I hit the like button as soon as he started browning the butter. I really want to make these and Rick is great! I love that these YT cooking series are more about being yourself and sharing knowledge. Much more genuine.
This cookie got me pregnant
Max Marx being pregnant made me get this cookie
I don't think that's how you're supposed to eat it
Umm... you may be doing the recipe wrong 😂
Crooked Desk came to comment the exact same thing! Haha
Thinking about the logistics of that has made me very uncomfortable.
Thank you for not stretching this video out to 10 mins and xx seconds just for the ads. You guys only focus on making quality content and I really appreciate that.
I just made these today and they're awesome. The toffee candy and dark chocolate discs really elevates them. The flaky sea salt adds a savory element.
I made these cookies the other day and my husband was so overcome with emotion after eating one he just kept saying NO NO NO, and i was like what? and he was like NO! It's not allowed to be this good! it can't be!
Fern Vale Volante XD
Up out
Yo I love how Rick really explained how what he was doing at certain steps was affecting the final product, very well done!
These cookies were amazing. I used a little less sugar, and used butterscotch chips instead of skor, but that browned butter taste is incredible. Choc chip cookies aren't usually my favorite, but these may be the best I have ever enjoyed. Even better than our local airline that serves warm chocolate chip cookies on the flight! That is saying alot! Thanks for sharing the recipe!
Loving the nails and the shirts. Rick you are king.
Is he homosexual?
@@2dasimmons c'mon dude...
@@2dasimmons epic
buttons
Don’t you mean queen 👑
I LEGIT love making BA recipes! And i love all the senior editors! They keep it REAL!
I'm loving all the recent Rick videos! More Rick, please!
I was really surprised at how much I loved this. Usually look for Brad or Claire, but Rick nails it and his passion really comes through. I hope we see more of him
I love seeing Rick here. He brings a flavor, diversity and FIERCENESS that I love to see. Good job luv!!
diversity.. the most overused word of 2018..
Claudeus you’ve got some major soul searching to do if you can’t see that the content we consume should be with a sprinkle of color
@@brotha.b - I'm sorry but I think you misunderstood my comment.. apparently I should have phrased my comment differently.. I wasn't talking about colour or saying anything about diversity itself.. what I meant was the actual word itself has become annoying because of it's over use.. again, I'm talking about the word itself, not it's meaning, or anything else that you imagined I meant.. so my apologies if I upset you, and kudo's to you for responding so politely when you imagined I was saying something other than what I was.. BTW I actually love watching Rick's videos because of his personality, I don't care if the presenter of content is red, white, yellow, blue or black.. although I do think it would serve one better in a cooking video to wear a lighter colour of nail polish simply because the darker colour draws the attention to the hands instead of the food..
“Perennial state of goo, which I love...” might be the best line from Rick ever.
Ok, why have I never seen Rick before? We could be besties... BA stop keeping Rick all to yourself. We need more Rick videos stat! Also, I can't wait to make these cookies!
they are god teir
Nah BA just can’t bear to see a POC getting lots of views.
Rick, you are so sweet and generous on your episodes. All the other hosts are great, but you just seem to engage everyone in sharing whatever meal you've prepared and it's delightful.
Rick, bless you. I just made these cookies (after watching this very convincing video this morning) and my god, best cookies I've ever had. The salty, the sweet, the crisp, the soft. You warned us, I'll be hating every other cookie from now on because I'll compare them to this. Had not tried browning the butter before, but it such a nice added caramel-esque flavor
am shook, i use these exact measurements and almost the same style of mixing for my famous chocolate chips that i sell, of course no toffee just plain chocolate chip, but for my chocolate i use probably 3/4 guittard extra dark with 1/4 extra semi sweet because their chocolate chips melt super smooth in the mouth and it just seriously climbs over tollhouse. whenever i make a batch they’re sold out within 24 hours because they’re so loved
Wow, lots of Rick videos. Loving it!
I am RUclips's supreme being! Follow me a be part of the greatest community on the Earth! Thanks for being a fan, juistiuh lee
Same dude, really enjoying Rick videos.
Oh man why did I watch this, now I need one.
He’s handsome, he’s got style, and he knows how to make a damn good cookie- whoever snatches this man up better know how lucky they are
For anyone who loves the cookies crunchy/crispy, cut the cookie dough by about half so its smaller. Bake it at 170 degrees celsius for 12 minutes and 150 degrees celsius for 4-5 minutes. Tasted absolutely heavenly.
I can't tell which looks like a tastier snack, the cookies or Rick.
Both at once?
cookies
porque no los dos?
Damnnnn Jared
I made these and can confirm they've ruined my life
I wasn't sure if I should click... I love Claire, and she was taken from me for so long before being returned. I couldn't have my emotions jerked around like that again, BA. And that said, there are only a few OUTSTANDING personalities in the baking world... Namely BA's own Claire, and Joshua Weisman.
30 seconds in, I've fallen in love. Rick is hysterical and down to earth. Definitely another favorite! And the last 30 seconds were just as endearing as the first. Not only did I want to make cookies (and eat dough!), I wanted to hang out with Rick over coffee to hear his life stories--- great job, BA!
I love Joshua Weisman too!!!
I made these tonight! Made a couple variations. Left out the toffee bar (didn’t have it), but used dark and semi sweet chocolate and added two packets of instant espresso powder! The turned out so well!
I learned to brown butter in the past from Bon Appetit (Claire, maybe?) and it's been such a game changer. These cookies look amazing and I'll be trying them!!
Professional pastry chef! He knows the right way to make the best cookies.
Can we just take a moment to appreciate Ricks nails?! They look so amazing!
ugh i love rick UGH I LOVE ALL OF THEM MORE TEST KITCHEN carla’s my mom rick’s my sister brad’s my dog molly’s my senior chris is my idol andy’s my husband this channel makes me so happy OH and vin and all the crew are the glue that holds everything together, the family. tldr i love you guys
By god is Rick super likeable! Such a genuinely nice guy - and excellent chef :)
i've made these so many times and i get so many compliments every time.
The most requested cookie from my holiday cookie boxes this year. Thanks Rick!
I miss Rick... this recipe is the go to cookie recipe for me and watched so many times...
Looking forward to seeing him in other RUclips channel...!
I'm jamming on these Rick videos. I am going to throw down on these cookies this weekend!
My husband is a chocolate chip cookie fanatic and after I made these for him once there was no turning back. I leave out the toffee since he's told simple for that but these are so freaking amazing and worth every minute it takes to make!
Rick! I want more Rick and this video didn't even start yet!
America's Test Kitchen (Bridge specifically) put me onto browned butter in my cookies. I wholeheartedly agree. I like to do two sticks of butter, and when the first starts to brown, I add the second stick to the pan and turn off the heat.
It stops my butter from overcooking, while melting the second stick. But I let my dough rest in the refrigerator for a couple hours, so it normalizes a bit.
Well I just found my Christmas cookie recipe for this year :)
Think I'm gonna need to make some test batches beforehand ...for strictly research purposes of course
Had to make these after seeing the video recently pop up in my youtube feed. This is my new favorite cookie, and a huge hit in the office. I am cook not a baker, but these cookies are easy to do really well. I followed the recipe to a T, the only change was round sea salt I had on hand instead of flaky. The salt on top is a must, I did an initial 3 without salt topping and 3 with and the difference is significant. I expect the flaky salt would be better as more of my salt dissolved leaving less crunch, but still good with pockets of salt (with occasional crystals) and pockets of sweet.
The other big must in the recipe is the brown butter, not just melted. The browning added so much flavor the batter smelled and tasted like toffee before the Skor bar was even added.
72% Wafflers I got from amazon, 5 pound bag made three batches with some chocolate to spare.
I made three batches over two days, the first day making all of the dough and baking some after the 30 min rest. The other batches were made after letting the dough rest overnight in the fridge. The cookies made after resting for 30 min and those rested overnight were equally fantastic, resting the dough overnight did make it easier to work with though..
For cooking I used stone baking sheets and needed to add two minutes to the bake time.
The cookie itself is fantastic. I was concerned that using melted brown butter without resolidifing it would cause issues for the cookie structure. But the texture is perfectly moist and chewy. I would not try to substitute light brown sugar as well, the extra molasses in the dark brown sugar is needed for structure.
*Rick looks like he should be in Hawaii*
I've never been so in love with food like this before. Thank you, Rick, for teaching me love by biting air.
"i'm still waiting for my coffee" meanwhile delaney is still walking away in the background
Love Rick's calm personality!
These look BOMB! I'm excited to try out this recipe!
Just came here to say that Rick has beautiful hands, and he's very enjoyable to watch!!! I love this chill aura he has.
we want more rick!!!
Rick is awesome. His cooking, his style, his attitude. All top notch
His personality just makes me wanna smile, jesus christ
Funny videos
More Rick in videos please. What a actual treat he is.
SicklySynester - fake accounts
DAMMIT RICK I'M ON KETO
I'm diabetic so...solidarity?
I'd guess that using KetoConnects almond flour choco chip recipe but preparing it like this would get pretty close. I'm not sure what to sub for the toffee though.
@@duckrutt I'm sorry you have to do it for Diabetes. I did it as a personal choice to help drop a bunch of weight (it's actually working pretty well!). I haven't really tried a lot of Keto/low-carb recipes, mostly I just started making a lot of meat and a vast assortment of non-starch veggies.
I literally just bought some almond flour to do some baking for a Celiac buddy of mine, I might have to look up that recipe and give it a shot!
@@Draukagrissah Spoilers: They're really good even if you do it their way and I don't mean they're a good cookie substitute, they taste like cookies "should". The coconut flour version isn't bad but it tastes like a coconut flour version if you know what I mean.
I don't keto myself but I did steal a bunch of recipes, they made transitioning from eating whatever whenever to I can eat some junk food every once in a while bearable.
KetoConnect, LowCarbYum and TPH Keto Desserts all have great snacks.
OOF BIG MOOD. dont know why im watching this and torturing myself :'(. gonna have to find one day in the far future to treat myself.
I would appreciate if we could get more of Rick! Thank you!!
Shashamga twomad chef headass
Oh my gosh! I have not even tried this cookie and I CAN NOT WAIT to shop for the ingredients to make it. You were speaking my language, at the beginning, for my favorite cookie textures; chewy, crispy, lacy... and I love toffee. So excited!
Rick i love u!!! beautiful shirt beautiful nails beautiful cookies...but most of all, a beautiful POSITIVE ATTITUDE !!!
I made them and WHAT I never knew that the perfect cookie was actually achievable!!! I’m in love! Rick is a wizard
Making my pilgrimage to a video twomad saw
My go to recipe now. Best cookies ever!!!!! Last time I ran out of brown sugar so I used all white sugar and tossed in a dash of cinnamon and a small drizzle of maple syrup. Goodness !!! 🤤
I love how Rick can be both masculine and feminine at the same time
@@exothermal.sprocket
There's nothing that makes it biologically impossible. You have no clue what you're talking about.
Lifted_Above You’re an idiot lmao
Lifted_Above you obviously don’t know the definition of masculine or feminine. Masculine is not synonymous with male and feminine is not synonymous with female.
@@theothergirls4817 - you are absolutely correct "Masculine is not synonymous with male and feminine is not synonymous with female" I don't know what comment Lifted_Above made, but technically there is a difference between the definition of sex and gender... according to those in the scientific arena such as biologist and those in the medical profession..
Claudeus Gothicus he said that it’s biologically impossible to be a masculine and feminine male
I made this recipe and honestly the best cookies ever! I always fail whenever i bake cookies but this one is a winner!
My brudda do you use the baking soda for the cooking or cleaning masta?
Made 2 batches yesterday for my kids and they are to die for. A nice spin on the basic chocolate chip!
Rick is a daddy. Sorry.
Don't be sorry!
@@jpisello nnnnnn
@@marthameza6033 lmfaoooo "I MASTB*ATE NAK0ED" wtffff hahaahhaha
that’s the true tea
GirlGroupMaleEdits I SCREAMED SKSKSOS
made these over the weekend. so, so, SO good. they're all practically gone. though if anyone else has also made these and knows where to get the exact chocolate Rick is using in the video, please do tell! that may have been the most challenging part of this whole recipe.
TWOMAD COOKIES
TWOMAD COOKIES
Rick is so kind and gentle
Made these today! Was waiting for the holidays for a good treat. Hands down the best CCC recipe I have ever found. HUGE shout out to BA & Rick for making my cookie dreams come true.
I love love love you guys. It's a total pleasure to watch your videos.
Made these with white chocolate chips and they’re amazingggg
Towmad is why yall are here lol
Just made these and 10/10 would recommend, so easy and so worth it. They actually taste better once they’ve set and cooled down!
Does anyone else watch these and think the are a master chef
I haven't seen so much passion for a cookie. He can come over and make some any time
It been years and i still dont know how twomad messes this up
made this cookie multiple times. easy to follow recipe and tastes amazing every time. unreal.
Can we get rick to review twomad's flawless recreation?
Made this recipe twice so far (in pandemic, in 90F weather). Tonight made them next level-took 2 perfect cookies and sandwiches them between ice cream. Oh my stars! Heaven!
Who else could smell the chocolate through the screen
Mari Jackson I actually smelled brown butter for half a second when he sniffed it
@@mollywithak1697 thats even better