I have a friend who now eats a chocolate chip cookie with his morning coffee as a way to celebrate he’s alive. He experienced a lot of loss with covid and it was an anxiety mechanism to cope with feeling blessed to be alive. A small, fresh baked cookie is his way to count his blessings. As we know cookies have been used as a reward, his technique helped him enjoy his favorite treat while feeling blessed to enjoy life. I’m going to share this recipe to add to his list of recipes!
Memories. My mom was perfectly OK with us eating chocolate cake for breakfast. We were not breakfast people and would drive her crazy on school days when we were running late and nobody was cooperating when it came to eating breakfast
"Maybe you caught our vanilla episode?" I'm strangely proud that Claire pointed to the corner of the screen with the title card linking to the video, like?? Look at you, Ms. RUclipsr, you!
Dear Claire, I’m 70 and I have a little neighbor and her cousin who visit me and I give them treats. Today, I made these cookies. That little girl (8) fell to the ground on her back with her eyes rolling back and said, “These are the BEST cookies I’ve ever had In! My! Life! I’m 70 and felt the same way. Her cousin, who is usually very chatty and in need of much attention, was silent and suddenly said, “Yeah.” I thank you for this precious moment. This recipe is AMAZING. Browned butter fo’ LIFE.
hey just wondering if you follow Claire's exact recipe, how's the yield, how many cookies can you get out of this recipe, assuming you had similar portion and size as in the videos, thanks.
@@orboobleck5366 In the beginning it was enjoyable to watch, I really liked the Ferrero Roche episode, but after a while I stopped watching. You could just see her stress levels go up and when she stopped enjoying the process and being as proud of the outcome, but the higher ups at BA didn't really care because it was still getting views. To me this is more enjoyable because she's enjoying the process and is always proud of the end results. Gourmet makes started out good, but it stopped being enjoyable when Claire stopped enjoying it.
As much as I loved and enjoyed Gourmet Makes, it is so nice to see Claire in a less stressful environment talking us through recipes she truly loves and is proud of. I absolutely love this video series and hope to get my hands on a copy of the book soon! Thank you Claire and team! Keep it up!
I’ve tried a LOT of chocolate chip cookie recipes (Chris Morocco’s, Rick Martinez, Josh Weismann, to name a few) and these are BY FAR the best ever! So good.
Thank you so much for this. I'm currently suffering with an ED and baking makes me feel so much better. Especially chocolate chip cookies. They're my families favorite so I always know I can make them and those around me happy with them. I love your videos and they inspire me to make so many more baked goods which in turn has helped me a lot with my ED and convincing me to eat. You have helped me so much. Thank you
I am replying very late but I really hope you are kicking that EDs ass. In a way I understand what you mean; I have a chronic illness (which as a side effect means I can’t get fast food, microwave meals and instant meals because of additives in them my body doesn’t tolerate) and found that it’s actually easier to get myself to eat when I cook and bake in a way it becomes a ritual and also (particularly since I’ve started investing in good ingredients and growing my own herbs) it feels like I’m spoiling/doting on/taking care of myself instead of trudging through an exhausting chore. The best part is when I finish I have a yummy reward for my efforts; I’m slowly becoming an enviable cook haha. Best of luck on your food journey hope the ED is better now!
The look of sheer joy on Claire's face when she's looming over the finished cookies truly gave me so much joy. I feel like she's finally found her lane and is loving it and I couldn't be happier for her
I tried this recipe several times and I can tell you guys it's AMAZING!! I used half semisweet chocolate and half butterscotch chips and it goes SO WELL with the brown butter flavor! If you follow the recipe in the book, it tells you to bake for around 24 minutes, but the cookies there are huge! Mine bake perfect at 11 minutes for a regular scoop sized cookie.
Hi ok so I love cookies but I’m still looking for a recipe that I love and I have always loved Claire’s recipes but I feel like the amount of sugar used in this one is too much. I can’t have very much sugar and so I wanted to ask do you think it is too sweet?
@@cerise_music it may seem a lot, but the recipes makes 18 cookies so there is going to be approximately 1 tablespoon=17 grams of sugar (1/2 tablespoon of each brown and granulated)in each cookie. Or you can make half or quarter of the cookie dough.
@@JomanaIbrahim-rw8ip isn’t there 1 1/2c though total? Because there’s 3/4c of each brown and white sugar. (But I’m also think of maybe just using 1/2c or less of each. Idk how that will affect the structure though.) So in total 24 tbsp for 18 cookies or 1.33 tbsp each.
@@cerise_music Edit: To answer your question, no I don't think it's too sweet, and I'm not a fan of super sweet things. I use a standard size cookie scoop, so I get 48 cookies. I freeze the batter, and then only bake a dozen at a time. If you want the same size cookies she makes, just bake a half dozen and freeze the remaining balls.
These are by far and away the best cookies I've ever made (swapped the milk chocolate for all dark and added some fine sea salt before baking). Turned out great!
Your video was the first one to pop up when I randomly decided to make chocolate chip cookies after many years of not making them from scratch. I am so happy I clicked on this video because they are truly the most tasty chocolate chip cookies ever
I would love to see sort of a step by step process of how Claire tests a recipe, where she begins, how she decided what her end goal is, and maybe a few steps and stumbles along the way. Maybe after she's done walking us through Desert Person? Maybe as a spoiler for her next cookbook?
@@Chipinopa yes and no. I liked that format, I liked that we got to see more of Claire's thought process, I liked that we got to glory with her in her successes and mourn with her in her failures. I DON'T want anyone forcing Claire to recreate junk food she has no interest in making better. The biggest difference is that I want to know the kinds of foods that Claire is passionate about, the things she wants to improve or make her own, and the things she has strong memories of but for which she doesn't have a recipe, and how she'd go about adapting those foods and creating new recipes for them in her next cookbook.
so many times when cookie recipes are like 'chill the dough" I'm like "have you seen my fridge???" so it was very nice to see that Claire employs a similar "slide the tray in where it will fit" technique
Claire... there are no words to describe the taste, texture and feel of the cookies from your recipe. Even the scent is out of this world. I'm in absolute love and awe of how good they are. They're everything you could ever want in a cookie. I can't thank you enough for spending the time to teach me to make and bake these. Thank you, thank you, thank you!!!
I just threw my batter into the fridge to settle overnight and holy crap, that brown butter changed up the entire flavor profile. I’ve always been intimidated trying to make brown butter but just followed your steps and kept a close eye on it. It tastes so damn good… I reserved about half for future cookies but I’m afraid my wife is gonna find the batter and eat spoonfuls as she is the household Cookie Monster. I tried the icebox tiramisu recipe during the holidays and that recipe was an absolute crowd pleaser. Today I’m also gonna try the Meyer lemon tart (already made the crust). Claire doesn’t miss with these recipes! Your “What’s for dessert?” book is on my wishlist as a future gift to me, from me 😅😂🎁 thank you, Claire!
Any recipe that calls for melted butter NEEDS to be “browned”! A number of years ago I went to a newish seafood restaurant in town. They typical bread and butter came to the table before our meal. The butter was served in a small stainless pot. I was wondering why it was so dark? I spread it on the bread, took a bite and almost fainted. I called over the sever and asked what “it” was. I swear you could pour it,over I cream. 🤤🤤🤤🤤🤤🤤🤤
I'm checking back in here to let y'all know that the cookies are FIRE. A hit! They were soooo delicious! Only change I made was a splash of water instead of the heavy cream (didn't have any). Really great Claire!
"I haven't had my lunch dessert yet..." truly this woman is the voice of a generation Edit: Okay guys damn I've never had this many like b4 and honestly the fame is crushing me.
I have made these multiple times and they are great. This dough can take a lot of additions. Also, Dessert Person comes in spiral bound!! Thank you. I actually can use this book on the counter as a run around the kitchen like a maniac because I constantly double check the recipe for every step.
I tried this recipe. Cut down dark brown sugar from 150g to 100g & granulated sugar from 150g to 100g. Aged dough for 4hours, and it’s superb. The rest of the dough are still aging in my fridge. Will bake today. It’s delicious! Thumbs up
@@abcdefghijkeiiii thank you. Mine did spread out. Go figure…. Claire says the baking soda/bicarbonate is essential for the cookies to spread out. Could yours have been old?
I'm going to steal a classic line from Claire and say this is one of my favourites in the book. Have made this a bunch of times and currently have a batch of dough resting in the fridge. Just perfect ✨
I have now made this recipe 6 times since watching this video. I bought 'Dessert Person' not long after you mentioned it on your channel. Such a great investment. Baking is now truly an addiction. As someone who craves meticulous structure in life, I love how you break down your steps and make daunting projects simple to understand and executable. Plus YOU GET A REWARD AT THE END!!! In this case, the tastiest cookies I have ever tasted, ever! #sorrymom I am so happy about your success and I hope to see more recipe books in the future. Mazel tov!
What a wonderful recipe. I made a slight twist to it by using chocolate from Oaxaca, Mexico (which is made with almonds, cinamon, and cacao beans), and it was just amazing.
This is how I was with her brownie recipe. At first I was like, "chilled brownie"? Who wants a chilled brownie? Brownies are supposed to be warm from the oven! But I believed in Claire because Claire believes in me (believes in allllll of us). And damn, those chilled brownies are THE BEST brownies I have ever had. Superlative brownies! I am finally at 42 years of age learning patience through Claire.
I’m back after making the brown butter, mixing the dough and chilling for 24 hours, and eating at least 4 cookies all in one night to say this is the best cookie I have ever made and even with any beginner mistakes it was amazing 🤯 🤤 11/10 would make again and hopefully perfect 👌it’s a must try!!!!
I love how you always explain the science behind baking, how ingredients interact with each other and with temperature, etc!! I feel like I'm learning a lot more about baking from you. Please continue to educate us so!🤗
I tried out the recipe and IM IN LOVE ! I’m surprised it’s not too sweet esp with the amount of caster sugar inside the recipe. If you don’t like desserts that are to too sweet, I would say this is perfect for you. The amount of sweetness was just right for me :))
This is my second time making these cookies. This is srsly #1. Thank you for showing us how it’s done and for letting us know the why-behind, and for telling us what to look out for in each step of the process
Thank you! My wife got me your cookbook and I’ve tried making these cookies 3 times, and gotten subpar results. I couldn’t figure out what I was doing wrong, but I was determined to get them right. Your video was SO HELPFUL. I hadn’t been letting my butter cool enough! I was letting it cool, but it was still completely liquid when I added the other ingredients. I’m so happy I could holler from the roof tops. I now know what I was doing wrong and now I’m going to tackle these suckers again.
OKay, your comment clears up my confusion! Her book doesn't really highlight the need to let the butter cool as much as this video emphasizes that. I'm going to make a second batter and see if there's a difference. I was noticing that my cookies were baking much quicker than 22 minutes. Maybe this is the reason?!
Same! I feel like this is a CRUCIAL thing to mention in the recipe in the book. Kind of disappointed tbh. It would’ve taken me a while and a few bad batches to come to the conclusion on my own that I need to do an ice bath or let the butter sit to partially re-solidify. My cookies also get darker than any other choc chip cookie I’ve baked and I’m wondering if it’s because of the ingredients or what.
When are you adding the heavy cream? While it is still hot or after it has cooled completely ? I’m having trouble with getting the butter to get to her consistency.
@@merrystokes3443 while its hot. also if you want your butter to be the same consistency as hers, you need the ice water bath. in the video she says if you make it ahead and leave it out it will cool which is true, but it wont look the same as hers. hers is like if you whipped up a stick of butter you took out of the fridge 5 minutes ago. i’d say definitely do the ice bath
Claire seems like such a genuinely lovely person and I hope she has all the success she deserves with this cookbook, the way it went down with bon appetit was so awful and Claire took such a principled stand she absolutely deserves to be commended. Plus her recipes are excellent :D
I’ve made these three times - just baked a batch this morning. Love the level of salt! Brown butter flavor really comes through. I did add some toasted pecan pieces in one batch that was delicious. Great 🍪 recipe 👌
Holy smokes, that tupperware cover fitted for the baking sheet is a brilliant idea. I've never seen that before but now I want one with a burning need.
I have never impulse bought a desert cookbook faster! She really pulled me in with just a chocolate cookie recipe. Recently made a chocolate chip cookie batch with both bittersweet chips and milk chocolate chips, and I just adored the flavor, so I am intrigued to try out this recipe for my own. Since she seems like an experienced baker and cook, I'm looking forward to giving her recipes a go.
Not all chocolate chip cookies are equal, and I can attest that your recipe is simply the best 🍪✨🥛Thank you for making the best versions of every classic dessert and more ❤️
The first time I browned butter I was so surprised by how good it smelled, I had no idea butter could smell so sweet and rich on it's own. The thing I was baking turned out delicious and I had to restrain myself from adding it to every recipe after that 😂
If I'm making a recipe that has a significant amount of butter, I'll usually end up browning it. Just another flavor dimension and doesn't really add much time, especially if you prepare it ahead of time.
Hands down my favourite chocolate chip cookie recipe. I add additional whole milk powder when I'm browning the butter to amplify the toasted milk solids and it is incredible.
Can’t tell you how many times I’ve tried this recipe and failed, cookies were always too cakey. Today I made them again, trying not to beat the butter too much and got perfect results!!! I love your recipes Claire, you’re my inspiration ❤
Great video! I would like to hear more of an explanation on why you chose to use heavy cream to add back in water to the butter vs any other option, such as water. In general, I really appreciate that you explain the reasoning behind the steps, but would love a bit more on this one!
Oh wow! I made this recipe from Dessert Person for the first time literally yesterday! I made the cookies with all milk chocolate instead because I have such a sweet tooth. I did wait for the dough to chill for 12 hours before baking and they turned out great! Thanks, Claire!
Hi Claire! I just wanna say you’re superb and your recipe is indeed the best. I followed your recipe some weeks ago and my aunt described the cookies as “professional baker standard” so thank you for an absolutely delicious and mouth watering recipe!
We love your video/recipes but we are so impressed and proud that you so aware of the environmental impact on the over use of plastic! You're setting a great example to use alternative sources and re-use what you can. We are also so impressed that your scrap out as much as you can rather then discard perfectly good food, After all every morsel counts. Thank you and we appreciate you!
Wonderful explanation of all the ingredients coming together and the cookies themselves. Except for browning the butter and adding cream, this is basically the recipe I've used for years. It's wonderful. Rather than pre-portioning the fresh dough, which can be a sticky mess, I always turn it out onto wax paper and shape it into a log, roll it up and seal it. I like to think this keeps the fridge "smells" from contaminating the dough as much. You can then just cut cookie slices off the cookie "log" and cook however many you want at a time. Freezes well too this way, just have to use a sharp knife to cut slices off the frozen batter log and increase cooking time a bit.
Omg I literally just came home from grocery shopping, having bought stuff needed to make cookies cause I've never tried that before and I really want to have a go at it, and the first thing I see as I click on youtube is this video. The timing couldn't have been better! Now I don't have to google a recipe, I can just follow this one, thanks Claire!
Made these today, I used coconut sugar cause that's the only sugar I used, but I followed the rest of the recipe. I baked 2 cookies after 3hours in the fridge cause I couldn't wait any longer and they tasted absolutely delicious. Left the rest in the fridge, can't wait to bake them tomorrow and taste the difference. Thanks Claire for a great snack/dessert?
I enjoy seeing a little bit of the quirky editing coming back (which I assume has some roots in Vinny's days on It's Alive). The extra crash when spoons hit the sink, the anthropomorphic faces - feels reassuringly familiar.
Claire I just made these cookies after a little over 24 hours of chilling in the fridge, and OMG they did not disappoint! Wow, the slightly crispy outer edge and the amazing ooey gooey center. I'm just beside myself with how good these are! Phenomenal recipe. The browned butter really does make a difference.
I've been trying many different recipes (Tasty, Bon Apettit, etc) and this is the one. It's not greasy, it has the perfect texture and the crispy edges are the best. I followed all the measurements in grams and it worked out perfectly. I will try slightly decreasing the amount of sugar next time. Love how you explain how the ingredients influence on the outcome.
Since Vinny is working on production I’m going to say it’s a sound effect. (See also: the gasp when Claire said she doesn’t always prefer dark chocolate.)
I would like to say I still can't believe how great the opening song is, and that it was made by a crewmember. It's simple, but I love it. The animation is spot on too! I hope you all are doing well out there making these videos. Keep it up!
Thank you so much for this. This recipe gave me the best chocolate chip cookies EVER!! I did however make two adjustments. Instead of two eggs, I used one egg and one yolk. The other adjustment was the brown to white sugar ratio. Instead of 3/4 cup of each, I used 1 cup brown to 1/2 cup white sugar. The result was a much richer fudgier cookie. But I have to say the technique of re-solidifying the butter in the ice bath was a game changer. The cookies were not greasy (buttery) at all. Totally worth the extra step.
@@IDCCR It could be the temperature and consistency of your cookie dough when you put it in the oven. I let them sit in the fridge for at least a day, or two, then I freeze the cookie dough balls. When I want to bake them, I put them frozen right into the oven like she did. If your dough is soft and room temp, it is possible that is why you found them greasy. But, it made a huge difference when I cooled it down and emulsified the butter. Previously, I liked the flavor of the brown butter, but if it was even room temp, they were still greasy (actually in cookieland we say buttery). Claire’s technique with the cream and the ice bath and chilling the brown butter completely made the difference.
These are yummy. A couple of notes for folks trying these out: (1) If you are used to using the recipe on the back of the Tollhouse chip bag, these are a lot darker in color (due to the browned butter and the dark brown sugar). So don't be fooled into taking them out of the oven too early, or you will have mush. (2) This is probably obvious, but if you're baking them from frozen, rather than just refrigerated, you will need to either bake them longer than the time given in the video, or allow them to come to fridge temp before baking them.
In the video she's baking them frozen, so doesn't that mean that I should put it in for less time if my dough was not frozen? I know it depends on the oven but even at 18 minutes I thought they were getting a little dry
I ordered my book 4 weeks ago it was out of stock. It finally arrived yesterday, I'm gonna get dressed up and read along with this video!! I'm so excited 😁
Totally worth trying these! My older sister and I tripled this recipe, and the only difficult part was having to whip the brown butter up to cool it down since we made a lot (and we did everything by hand). But it is one of the best cookies we’ve had! ❤
I can watch Claire bake all day. Good instruction. I’m a late in life baker. Pandemic started I now make no knead bread. Let’s see if these videos get me to make some cookies.
I made this recipe a few weeks ago from the book. I'm British so I went half-and-half on demerara and muscovado sugar for the 'dark brown sugar' bit. Mine came out very flat! I think I overbeat or my baking soda was off. Tasted good though!
@@Gigaamped I think maybe our butter is different... I know it has different proportions of fat and liquid. Mine came out the same. Maybe I'll try an ice bath for the butter as I'd just left it to cool for hours...
My kids and I have decided that these are hands down the best chocolate chip cookies we’ve ever eaten. Kudos to you Claire for taking the time to perfect these! I look forward to watching your channel and trying more of your recipes. 🍪❤️
As a beginner baker, it was so easy to make theses and they turned out amazing 🙌🏼. Everyone that I gave some to asked me for the recipe ( obviously I sent them this video!)
Last week I've made oatmeal pecan brittle cookies. European here, so I cut the sugar by 50% (I always do it for American recipes), and it was sooo delicious and original, thank you for that.
@@onedaysai0 I know a lot of commercial breads have a crazy amount of sugar, but home recipes vary plenty. My question when it comes to cookies, etc. is the effect on texture when reducing the sugar that much. It's not just about the taste.
Claire you can do no wrong! Makes me so happy to watch your episodes, even if I don’t bake like you! LOL Cheers from Montreal! I’d love to see you and Sohla do a challenge episode.
This is legit the best choco chip cookie recipe Ive ever tried. Theyre scrumptious and a huge crowd pleaser and resulted in multiple people asking for the recipe!!
I made these and they turned out *chefs kiss* delicious but i will say that i baked them for much shorter, like 13 min. 18 min was a bit overkill for my batch so just a heads up to check your cookies as they bake!
I’ve been sort of obsessed with chocolate chip cookies recently, and have been making a lot, so my heart skyrocketed when seeing this! I have your book and I was planning on making yours sometime, so this is great!❤️
Just made these (after a weird butter explosion incident I don't want to talk about), and they're amazing. You're totally right about browning the butter, and also letting the dough sit in the fridge for a while!
These are truly the best cookies I have ever made and eaten! That aging time is definitely worth the wait. I was tempted to bake it the next morning but thank goodness I waited another day! Thanks for sharing, Claire. Love your videos, very clear instructions, and hot tips! You are a gem!
@@laartje24 it's a volume measure, so it'll be the milliletres. but god, i seriously hate the fact that there are fluid ounces and non fluid ounces. ?? why would you call a volume measure and a weight measure the same thing?? it's so confusing
Hi Claire! I listened to your video while working today and was really motivated to make this recipe. I got started right after work and omg best cookies ever!!! I used 72% dark, milk chocolate and some semi sweet chocolate chips because I was short 2 oz of chocolate. I baked 2 cookies after refrigerating for 2 hours because I just couldn’t wait lolol. Will bake the rest tomorrow or Sunday! Thank you so much for this amazing recipe! My search is finally over.
Saw this years ago & was hunting for this video in a sea of cookie recipe videos. THEE ABSOLUTE BEST! Thank you for sharing. Your tips are culinary gold! I incorporate some of your techniques into other recipes. You ROCK!! 🎉
Are Chocolate Chip Cookies the greatest dessert of all time?
Love this recipe. I have made it multiple times. Love your book. I have bought multiple copies for friends. Just gotta get a signed copy.
yup
Yes ma'am
Yes!
Love uuu💕💕
I have a friend who now eats a chocolate chip cookie with his morning coffee as a way to celebrate he’s alive. He experienced a lot of loss with covid and it was an anxiety mechanism to cope with feeling blessed to be alive. A small, fresh baked cookie is his way to count his blessings. As we know cookies have been used as a reward, his technique helped him enjoy his favorite treat while feeling blessed to enjoy life. I’m going to share this recipe to add to his list of recipes!
That's beautiful. Hope he's doing okay.
This recipe is now my go to whenever i have to make some to gift. Hope he enjoys them as much as we do!
Damn I hope he lessen his sugar intake in his other meal or he could get diabetes
@@nurhusna1407 one cookie isnt too much sugar lol
Memories. My mom was perfectly OK with us eating chocolate cake for breakfast. We were not breakfast people and would drive her crazy on school days when we were running late and nobody was cooperating when it came to eating breakfast
My husband thinks that instead of “Claire Facts” it should be “Claire-ification.”
Underrated comment
That's so good.
I think your husband is right.
@@laartje24 He likes to be right from time to time. :) This will bring him joy.
Clever!!!
"Maybe you caught our vanilla episode?" I'm strangely proud that Claire pointed to the corner of the screen with the title card linking to the video, like?? Look at you, Ms. RUclipsr, you!
Same! I was like "omg she's YouTubing!"
@@AllegraVivace once she nails the "ring the bell" bit after "like and subscribe", it's over for all other RUclipsrs.
I thought the same thing!
Wholesome
Yes!!!
Dear Claire, I’m 70 and I have a little neighbor and her cousin who visit me and I give them treats. Today, I made these cookies. That little girl (8) fell to the ground on her back with her eyes rolling back and said, “These are the BEST cookies I’ve ever had In! My! Life!
I’m 70 and felt the same way. Her cousin, who is usually very chatty and in need of much attention, was silent and suddenly said, “Yeah.”
I thank you for this precious moment. This recipe is AMAZING. Browned butter fo’ LIFE.
This is a beautiful comment that made me smile. Thank you for commenting this. 🥲
I love this story! I giggled hard at the imagining of this scene. Thank you for sharing. I'm about to go try these...
How beautiful
hey just wondering if you follow Claire's exact recipe, how's the yield, how many cookies can you get out of this recipe, assuming you had similar portion and size as in the videos, thanks.
@@zZzabithe same as her, 18 cookies
I love this channel because you don't just tell us what to do, you tell us WHY to do it. I learn so much every time. Thank you.
right it makes it so much easier to apply that knowledge to future recipes
Claire's confidence throughout this entire episode, especially when she explains why you should age your cookie dough, is how I wanna be in life.
As much as I loved Gourmet Makes, seeing Claire completely in her element is gratifying.
@@orboobleck5366 In the beginning it was enjoyable to watch, I really liked the Ferrero Roche episode, but after a while I stopped watching. You could just see her stress levels go up and when she stopped enjoying the process and being as proud of the outcome, but the higher ups at BA didn't really care because it was still getting views. To me this is more enjoyable because she's enjoying the process and is always proud of the end results. Gourmet makes started out good, but it stopped being enjoyable when Claire stopped enjoying it.
@@annabrosowsky5250 I feel the same way. I'm glad she's found her medium.
As much as I loved and enjoyed Gourmet Makes, it is so nice to see Claire in a less stressful environment talking us through recipes she truly loves and is proud of. I absolutely love this video series and hope to get my hands on a copy of the book soon! Thank you Claire and team! Keep it up!
And not working for racist/sexist company!
Yes all the recipes I’ve tried of here has been amazing omg this woman is so good!!
I’ve tried a LOT of chocolate chip cookie recipes (Chris Morocco’s, Rick Martinez, Josh Weismann, to name a few) and these are BY FAR the best ever! So good.
Thank you so much for this. I'm currently suffering with an ED and baking makes me feel so much better. Especially chocolate chip cookies. They're my families favorite so I always know I can make them and those around me happy with them. I love your videos and they inspire me to make so many more baked goods which in turn has helped me a lot with my ED and convincing me to eat. You have helped me so much. Thank you
OMG - I thought (at first) you were talking about erectile dysfunction! Cookies might not help that though :D
@@phoebegibbs2181 Happily I only have one ED not the kind for people with a penis haha
i hope you’re well ❤️
truly hope you are doing better. eating disorders are some of the hardest things humans have to overcome.
I am replying very late but I really hope you are kicking that EDs ass.
In a way I understand what you mean; I have a chronic illness (which as a side effect means I can’t get fast food, microwave meals and instant meals because of additives in them my body doesn’t tolerate) and found that it’s actually easier to get myself to eat when I cook and bake in a way it becomes a ritual and also (particularly since I’ve started investing in good ingredients and growing my own herbs) it feels like I’m spoiling/doting on/taking care of myself instead of trudging through an exhausting chore. The best part is when I finish I have a yummy reward for my efforts; I’m slowly becoming an enviable cook haha.
Best of luck on your food journey hope the ED is better now!
The look of sheer joy on Claire's face when she's looming over the finished cookies truly gave me so much joy. I feel like she's finally found her lane and is loving it and I couldn't be happier for her
I love you Claire. You are an oasis of calmness in this tiring times.
Can I offer you an egg in this trying time?
I tried this recipe several times and I can tell you guys it's AMAZING!! I used half semisweet chocolate and half butterscotch chips and it goes SO WELL with the brown butter flavor! If you follow the recipe in the book, it tells you to bake for around 24 minutes, but the cookies there are huge! Mine bake perfect at 11 minutes for a regular scoop sized cookie.
Hi ok so I love cookies but I’m still looking for a recipe that I love and I have always loved Claire’s recipes but I feel like the amount of sugar used in this one is too much. I can’t have very much sugar and so I wanted to ask do you think it is too sweet?
@@cerise_music it may seem a lot, but the recipes makes 18 cookies so there is going to be approximately 1 tablespoon=17 grams of sugar (1/2 tablespoon of each brown and granulated)in each cookie. Or you can make half or quarter of the cookie dough.
hey, do you turn the oven only from the bottom?
@@JomanaIbrahim-rw8ip isn’t there 1 1/2c though total? Because there’s 3/4c of each brown and white sugar. (But I’m also think of maybe just using 1/2c or less of each. Idk how that will affect the structure though.) So in total 24 tbsp for 18 cookies or 1.33 tbsp each.
@@cerise_music Edit: To answer your question, no I don't think it's too sweet, and I'm not a fan of super sweet things.
I use a standard size cookie scoop, so I get 48 cookies. I freeze the batter, and then only bake a dozen at a time. If you want the same size cookies she makes, just bake a half dozen and freeze the remaining balls.
These are by far and away the best cookies I've ever made (swapped the milk chocolate for all dark and added some fine sea salt before baking). Turned out great!
Your video was the first one to pop up when I randomly decided to make chocolate chip cookies after many years of not making them from scratch. I am so happy I clicked on this video because they are truly the most tasty chocolate chip cookies ever
Lĺl
I would love to see sort of a step by step process of how Claire tests a recipe, where she begins, how she decided what her end goal is, and maybe a few steps and stumbles along the way. Maybe after she's done walking us through Desert Person? Maybe as a spoiler for her next cookbook?
u basically want gourmet makes back
@@Chipinopa yes and no. I liked that format, I liked that we got to see more of Claire's thought process, I liked that we got to glory with her in her successes and mourn with her in her failures. I DON'T want anyone forcing Claire to recreate junk food she has no interest in making better. The biggest difference is that I want to know the kinds of foods that Claire is passionate about, the things she wants to improve or make her own, and the things she has strong memories of but for which she doesn't have a recipe, and how she'd go about adapting those foods and creating new recipes for them in her next cookbook.
so many times when cookie recipes are like 'chill the dough" I'm like "have you seen my fridge???" so it was very nice to see that Claire employs a similar "slide the tray in where it will fit" technique
Claire... there are no words to describe the taste, texture and feel of the cookies from your recipe. Even the scent is out of this world. I'm in absolute love and awe of how good they are. They're everything you could ever want in a cookie. I can't thank you enough for spending the time to teach me to make and bake these. Thank you, thank you, thank you!!!
I just threw my batter into the fridge to settle overnight and holy crap, that brown butter changed up the entire flavor profile. I’ve always been intimidated trying to make brown butter but just followed your steps and kept a close eye on it. It tastes so damn good… I reserved about half for future cookies but I’m afraid my wife is gonna find the batter and eat spoonfuls as she is the household Cookie Monster. I tried the icebox tiramisu recipe during the holidays and that recipe was an absolute crowd pleaser. Today I’m also gonna try the Meyer lemon tart (already made the crust). Claire doesn’t miss with these recipes! Your “What’s for dessert?” book is on my wishlist as a future gift to me, from me 😅😂🎁 thank you, Claire!
Any recipe that calls for melted butter NEEDS to be “browned”! A number of years ago I went to a newish seafood restaurant in town. They typical bread and butter came to the table before our meal. The butter was served in a small stainless pot. I was wondering why it was so dark? I spread it on the bread, took a bite and almost fainted. I called over the sever and asked what “it” was. I swear you could pour it,over I cream. 🤤🤤🤤🤤🤤🤤🤤
I'm checking back in here to let y'all know that the cookies are FIRE. A hit! They were soooo delicious! Only change I made was a splash of water instead of the heavy cream (didn't have any). Really great Claire!
Once again, very appreciative of you actually taking feedback on board and adding closed captions 🙌
"I haven't had my lunch dessert yet..." truly this woman is the voice of a generation
Edit: Okay guys damn I've never had this many like b4 and honestly the fame is crushing me.
Do people not usually have dessert after lunch?
@@cozywalrus7175 only psychopaths
I like your edit, that is cute!
One of the things I love about Claire is how relatable she is! Watching her try to pick her favorite cookie to eat was just wonderful.
Am I the only one that never knew 'lunch dessert' was a thing that I've been doing for years? Now it has a name. Thank you Claire.
I have made these multiple times and they are great. This dough can take a lot of additions. Also, Dessert Person comes in spiral bound!! Thank you. I actually can use this book on the counter as a run around the kitchen like a maniac because I constantly double check the recipe for every step.
I tried this recipe. Cut down dark brown sugar from 150g to 100g & granulated sugar from 150g to 100g. Aged dough for 4hours, and it’s superb. The rest of the dough are still aging in my fridge. Will bake today. It’s delicious! Thumbs up
THIS is what I need. I hate super sweet anything. Thank you.
P.S. Did the additional aging work/taste better?
Did you cook for 18-22 minutes. Mine were more than ready after 15 and i wonder if i did anything wrong.
Mine too omg. But I baked it for 12mins and lower the temp but didn't spread out.
@@abcdefghijkeiiii thank you. Mine did spread out. Go figure…. Claire says the baking soda/bicarbonate is essential for the cookies to spread out. Could yours have been old?
It did spread out but not as much as hers. Will try to do this again.
Claire: don’t use that imitation vanilla.
Me, looking over at my dollar tree vanilla: it’s ok she doesn’t mean us
I didnt know imitation vanilla existed or what it is, so I don't even know if I have the right vanilla or how to check.
Lol
@@laartje24 if it says vanilla essence or flavoring and the ingredient list has like water or a chemical as the first ingredient it’s imitation.
@@laartje24 it’s literally a chemical from a beaver’s butthole lol. don’t use imitation, get the actual thing
@@ladytsunade5848 Thanks
I have never seen a lid for a sheet tray before, and now i need them in my life.
You can find them at online specialty baking supply shops!
@@maybememories925 Or that giant company that treats its workers horribly.
The lid made my heart swoon. I immediately thought "I must have the lid."
@@recoil53 which one?
@@babyhuey6342 Valid point, but that huge internet retailer has gone above and beyond the norm in that regard.
I'm going to steal a classic line from Claire and say this is one of my favourites in the book. Have made this a bunch of times and currently have a batch of dough resting in the fridge. Just perfect ✨
I have now made this recipe 6 times since watching this video. I bought 'Dessert Person' not long after you mentioned it on your channel. Such a great investment. Baking is now truly an addiction. As someone who craves meticulous structure in life, I love how you break down your steps and make daunting projects simple to understand and executable. Plus YOU GET A REWARD AT THE END!!! In this case, the tastiest cookies I have ever tasted, ever! #sorrymom
I am so happy about your success and I hope to see more recipe books in the future.
Mazel tov!
How many cookies does the racepie makes? Aprox
What a wonderful recipe. I made a slight twist to it by using chocolate from Oaxaca, Mexico (which is made with almonds, cinamon, and cacao beans), and it was just amazing.
Yummmm
Claire: I understand the impulse to skip it but maybe don't. Maybe go ahead and wait.
Me: *is impatient but waits because Claire said so*
This is how I was with her brownie recipe. At first I was like, "chilled brownie"? Who wants a chilled brownie? Brownies are supposed to be warm from the oven! But I believed in Claire because Claire believes in me (believes in allllll of us). And damn, those chilled brownies are THE BEST brownies I have ever had. Superlative brownies! I am finally at 42 years of age learning patience through Claire.
6 for now, 12 for later.
Best of both worlds.
i’m gonna bake a few pieces today and leave most of them for tmr bc im not very patient but i want the flavors to be strong
I love how knowledgeable she is about each ingredient and their effect on the outcome. like why to add baking soda to get more spread in the oven.
It's borderline cruel to post these during work hours (for most). How am I supposed to get anything done now, all pathetic and cookie-less?
Whatever you do, do not surrender to the temptation to get bagged cookies out of the vending machine. It only makes things worse.
Umm...... why are you watching videos at work?
@@jeanneduffner7798 Because Claire posted a video. Obviously.
Keep that up and you'll be pathetic and JOB-less ... Now quit foolin' around and get back to work!! :P
Darryl, this is your boss. Step into my office…..we need to talk.
I’ve got my cookie dough in the fridge, 2 more hours to go! I tasted the batter and it blew my mind. Can’t wait to taste them baked.
I’m back after making the brown butter, mixing the dough and chilling for 24 hours, and eating at least 4 cookies all in one night to say this is the best cookie I have ever made and even with any beginner mistakes it was amazing 🤯 🤤 11/10 would make again and hopefully perfect 👌it’s a must try!!!!
I love how you are focusing on not using single-use plastic in all of your videos, Claire!
THANK YOU for the subtitles! i rlly appreciate them! makes the whole viewing experience so much more comfortable 🥺💗
I love how you always explain the science behind baking, how ingredients interact with each other and with temperature, etc!! I feel like I'm learning a lot more about baking from you. Please continue to educate us so!🤗
I tried out the recipe and IM IN LOVE ! I’m surprised it’s not too sweet esp with the amount of caster sugar inside the recipe. If you don’t like desserts that are to too sweet, I would say this is perfect for you. The amount of sweetness was just right for me :))
The batter tastes sweet, so I am worried they ll be too sweet. I have put the dough in the fridge now
This is my second time making these cookies. This is srsly #1. Thank you for showing us how it’s done and for letting us know the why-behind, and for telling us what to look out for in each step of the process
Thank you! My wife got me your cookbook and I’ve tried making these cookies 3 times, and gotten subpar results. I couldn’t figure out what I was doing wrong, but I was determined to get them right.
Your video was SO HELPFUL. I hadn’t been letting my butter cool enough! I was letting it cool, but it was still completely liquid when I added the other ingredients. I’m so happy I could holler from the roof tops. I now know what I was doing wrong and now I’m going to tackle these suckers again.
Did it work?
OKay, your comment clears up my confusion! Her book doesn't really highlight the need to let the butter cool as much as this video emphasizes that. I'm going to make a second batter and see if there's a difference. I was noticing that my cookies were baking much quicker than 22 minutes. Maybe this is the reason?!
Same! I feel like this is a CRUCIAL thing to mention in the recipe in the book. Kind of disappointed tbh. It would’ve taken me a while and a few bad batches to come to the conclusion on my own that I need to do an ice bath or let the butter sit to partially re-solidify.
My cookies also get darker than any other choc chip cookie I’ve baked and I’m wondering if it’s because of the ingredients or what.
When are you adding the heavy cream? While it is still hot or after it has cooled completely ? I’m having trouble with getting the butter to get to her consistency.
@@merrystokes3443 while its hot. also if you want your butter to be the same consistency as hers, you need the ice water bath. in the video she says if you make it ahead and leave it out it will cool which is true, but it wont look the same as hers. hers is like if you whipped up a stick of butter you took out of the fridge 5 minutes ago. i’d say definitely do the ice bath
Claire seems like such a genuinely lovely person and I hope she has all the success she deserves with this cookbook, the way it went down with bon appetit was so awful and Claire took such a principled stand she absolutely deserves to be commended. Plus her recipes are excellent :D
I’ve made these three times - just baked a batch this morning. Love the level of salt! Brown butter flavor really comes through. I did add some toasted pecan pieces in one batch that was delicious. Great 🍪 recipe 👌
her at 11:46 : "im sorry to say, i'm gonna ask u to wait"
my first though: " I DID MY WAITING.....TWELVE YEARS OF IT.....IN AZKABAN " lmao
Holy smokes, that tupperware cover fitted for the baking sheet is a brilliant idea. I've never seen that before but now I want one with a burning need.
the level of excitement in my soul when she said NO MIXER REQUIRED
the level of disappointment in my soul when she said let it chill for 12 hours
You should make a "claire throws things in her sink for 4 mins" and the editing on it just gets crazier and crazier
Omfgggg yes please
until it starts looking like a dude perfect video :)
Complete B-Roll video. I'd watch that
Hahaha
Pleaseeeeee
I’ve been waiting for this episode 😩🙌🏻
I’ve made this recipe like 6 times already within a month. It’s been such a huge hit with friends and cowokers
I have never impulse bought a desert cookbook faster! She really pulled me in with just a chocolate cookie recipe. Recently made a chocolate chip cookie batch with both bittersweet chips and milk chocolate chips, and I just adored the flavor, so I am intrigued to try out this recipe for my own. Since she seems like an experienced baker and cook, I'm looking forward to giving her recipes a go.
oh my god Claire trying to chop wood is something i didn’t know i needed
I smell a Brad from afar...
Maybe I don't but I'd love to!
@@lg3988 Has he started fermenting himself then? :P
@@twocvbloke wouldn't surprise me tbh 😂
Cannot wait for this episode! Claire in the wild!
Where is the cat??
Not all chocolate chip cookies are equal, and I can attest that your recipe is simply the best 🍪✨🥛Thank you for making the best versions of every classic dessert and more ❤️
The first time I browned butter I was so surprised by how good it smelled, I had no idea butter could smell so sweet and rich on it's own. The thing I was baking turned out delicious and I had to restrain myself from adding it to every recipe after that 😂
But why restrain yourself?!
If I'm making a recipe that has a significant amount of butter, I'll usually end up browning it. Just another flavor dimension and doesn't really add much time, especially if you prepare it ahead of time.
Can you brown home made butter???.... people pls educate me
@@mahirastogi711 I don’t see why not but I’d probably look it up just in case
@@mahirastogi711 Why wouldn't you be able to brown home made butter? Go for it!
Hands down my favourite chocolate chip cookie recipe. I add additional whole milk powder when I'm browning the butter to amplify the toasted milk solids and it is incredible.
How much flour do you add? 🫶
Can’t tell you how many times I’ve tried this recipe and failed, cookies were always too cakey. Today I made them again, trying not to beat the butter too much and got perfect results!!! I love your recipes Claire, you’re my inspiration ❤
Great video! I would like to hear more of an explanation on why you chose to use heavy cream to add back in water to the butter vs any other option, such as water.
In general, I really appreciate that you explain the reasoning behind the steps, but would love a bit more on this one!
Oh wow! I made this recipe from Dessert Person for the first time literally yesterday! I made the cookies with all milk chocolate instead because I have such a sweet tooth. I did wait for the dough to chill for 12 hours before baking and they turned out great! Thanks, Claire!
From the description:
"1 teaspoon baking spoon"
Baking spoon. Never go without it
mmmmm baking spoon
Can I use imitation baking spoon? Do you think it would make a noticeable difference?
Lol
@@fatalerok imitation baking spoon is for plebians. you need that authensil.
(i'm sorry)
@@fatalerok I don't know...I feel like imitation baking spoon would be plastic and Claire's trying to use less of that. ;)
Claire, you are such a stable and warm energy to watch. Thanks for sharing you with us.
Hi Claire!
I just wanna say you’re superb and your recipe is indeed the best. I followed your recipe some weeks ago and my aunt described the cookies as “professional baker standard” so thank you for an absolutely delicious and mouth watering recipe!
We love your video/recipes but we are so impressed and proud that you so aware of the environmental impact on the over use of plastic! You're setting a great example to use alternative sources and re-use what you can. We are also so impressed that your scrap out as much as you can rather then discard perfectly good food, After all every morsel counts. Thank you and we appreciate you!
Wonderful explanation of all the ingredients coming together and the cookies themselves. Except for browning the butter and adding cream, this is basically the recipe I've used for years. It's wonderful. Rather than pre-portioning the fresh dough, which can be a sticky mess, I always turn it out onto wax paper and shape it into a log, roll it up and seal it. I like to think this keeps the fridge "smells" from contaminating the dough as much. You can then just cut cookie slices off the cookie "log" and cook however many you want at a time. Freezes well too this way, just have to use a sharp knife to cut slices off the frozen batter log and increase cooking time a bit.
This... is... brilliant!
to whoever edits these, can I just say the "why are we here, just to suffer" part made me lose it 😂😂
as Claire would say, "classic meme". 😂
French Existentialism and cookies. Who knew they go together?
Who’s here from Vanesas video ???
Hand up
I love that you made a crispy chewy cookie, and not a thick doughy cookie. Thank you!
Omg I literally just came home from grocery shopping, having bought stuff needed to make cookies cause I've never tried that before and I really want to have a go at it, and the first thing I see as I click on youtube is this video. The timing couldn't have been better! Now I don't have to google a recipe, I can just follow this one, thanks Claire!
Looking forward to your update of how it goes! 😁
@@ntlespino They turned out great! Took them with me to celebrate my mum's 60th and they were all nommed down immediately!
Made these today, I used coconut sugar cause that's the only sugar I used, but I followed the rest of the recipe. I baked 2 cookies after 3hours in the fridge cause I couldn't wait any longer and they tasted absolutely delicious. Left the rest in the fridge, can't wait to bake them tomorrow and taste the difference. Thanks Claire for a great snack/dessert?
I enjoy seeing a little bit of the quirky editing coming back (which I assume has some roots in Vinny's days on It's Alive). The extra crash when spoons hit the sink, the anthropomorphic faces - feels reassuringly familiar.
Claire I just made these cookies after a little over 24 hours of chilling in the fridge, and OMG they did not disappoint! Wow, the slightly crispy outer edge and the amazing ooey gooey center. I'm just beside myself with how good these are! Phenomenal recipe. The browned butter really does make a difference.
Did u put them straight to the oven from the fridge or wait for awhile
I've been trying many different recipes (Tasty, Bon Apettit, etc) and this is the one. It's not greasy, it has the perfect texture and the crispy edges are the best. I followed all the measurements in grams and it worked out perfectly. I will try slightly decreasing the amount of sugar next time. Love how you explain how the ingredients influence on the outcome.
hi! did decreasing the sugar affect the overall texture? how much sugar do you recommend for it to not be overly sweet?
When Claire puts the whisk in the sink at 10:59 I honestly can't tell if that's a sound effect or not 😂
Since Vinny is working on production I’m going to say it’s a sound effect. (See also: the gasp when Claire said she doesn’t always prefer dark chocolate.)
It's both, the tink of the whisk hitting the sink is there but they put a glass breaking sound on top of it
And the scream of the frozen dough balls breaking apart. Thanks, Vinny!
It’s definitely a sound effect
I’m not able to buy the book, so Claire making some of the recipes is really helping me with becoming more familiar with the dessert land😋
You can probably waitlist the book at your local library. You may have to wait a few months.
It was almost impossible to get the hardcover so I bought the kindle edition.
I would like to say I still can't believe how great the opening song is, and that it was made by a crewmember. It's simple, but I love it. The animation is spot on too! I hope you all are doing well out there making these videos. Keep it up!
Thank you so much for this. This recipe gave me the best chocolate chip cookies EVER!! I did however make two adjustments. Instead of two eggs, I used one egg and one yolk. The other adjustment was the brown to white sugar ratio. Instead of 3/4 cup of each, I used 1 cup brown to 1/2 cup white sugar. The result was a much richer fudgier cookie. But I have to say the technique of re-solidifying the butter in the ice bath was a game changer. The cookies were not greasy (buttery) at all. Totally worth the extra step.
I did resolidify the butter, but mine came out greasy! What am I doing wrong?
@@IDCCR It could be the temperature and consistency of your cookie dough when you put it in the oven. I let them sit in the fridge for at least a day, or two, then I freeze the cookie dough balls. When I want to bake them, I put them frozen right into the oven like she did. If your dough is soft and room temp, it is possible that is why you found them greasy. But, it made a huge difference when I cooled it down and emulsified the butter. Previously, I liked the flavor of the brown butter, but if it was even room temp, they were still greasy (actually in cookieland we say buttery). Claire’s technique with the cream and the ice bath and chilling the brown butter completely made the difference.
These are yummy. A couple of notes for folks trying these out: (1) If you are used to using the recipe on the back of the Tollhouse chip bag, these are a lot darker in color (due to the browned butter and the dark brown sugar). So don't be fooled into taking them out of the oven too early, or you will have mush. (2) This is probably obvious, but if you're baking them from frozen, rather than just refrigerated, you will need to either bake them longer than the time given in the video, or allow them to come to fridge temp before baking them.
Thank you. Mine came out mushy last time so I’m trying again today.
They are also darker due to the little bits of chocolate that were chopped into micro pieces and mixed into the batter.
In the video she's baking them frozen, so doesn't that mean that I should put it in for less time if my dough was not frozen? I know it depends on the oven but even at 18 minutes I thought they were getting a little dry
I ordered my book 4 weeks ago it was out of stock. It finally arrived yesterday, I'm gonna get dressed up and read along with this video!! I'm so excited 😁
"Challuchip cookie" adorable
Please do the stawberry cornmeal cake next! I want to make it for my mom for mothers day :)
Totally worth trying these! My older sister and I tripled this recipe, and the only difficult part was having to whip the brown butter up to cool it down since we made a lot (and we did everything by hand). But it is one of the best cookies we’ve had! ❤
I can watch Claire bake all day. Good instruction. I’m a late in life baker. Pandemic started I now make no knead bread. Let’s see if these videos get me to make some cookies.
queen claire burning her mouth on a cookie is the most relatable thing I've seen all day
I made these using a vanilla bean and guittard chocolate and they were AMAZINGGG
I made this recipe a few weeks ago from the book. I'm British so I went half-and-half on demerara and muscovado sugar for the 'dark brown sugar' bit. Mine came out very flat! I think I overbeat or my baking soda was off. Tasted good though!
I'm having the same issue where as they cook they settle to almost twice the diameter as they do in the video. Have you found out what caused this?
@@Gigaamped I think maybe our butter is different... I know it has different proportions of fat and liquid. Mine came out the same. Maybe I'll try an ice bath for the butter as I'd just left it to cool for hours...
@@LunaCMunoz good idea! I’ll try it with a different brand next time
My kids and I have decided that these are hands down the best chocolate chip cookies we’ve ever eaten. Kudos to you Claire for taking the time to perfect these! I look forward to watching your channel and trying more of your recipes. 🍪❤️
As a beginner baker, it was so easy to make theses and they turned out amazing 🙌🏼. Everyone that I gave some to asked me for the recipe ( obviously I sent them this video!)
Last week I've made oatmeal pecan brittle cookies. European here, so I cut the sugar by 50% (I always do it for American recipes), and it was sooo delicious and original, thank you for that.
Do we really use that much more sugar than everyone else?
Same here, i ALWAYS cut the sugra by half! Greetings from Germany ✌
@@beth8775 yes! Even in bread.
@@onedaysai0 I know a lot of commercial breads have a crazy amount of sugar, but home recipes vary plenty. My question when it comes to cookies, etc. is the effect on texture when reducing the sugar that much. It's not just about the taste.
@@beth8775 no Europeans just like to feel superior to Americans in a way they can lmao
Claire you can do no wrong! Makes me so happy to watch your episodes, even if I don’t bake like you! LOL
Cheers from Montreal!
I’d love to see you and Sohla do a challenge episode.
Literally waited for this to be uploaded to watch with my morning coffee
Every Thursday this is my mid-morning work break with coffee 😆
I LOVED this recipe!!! I made it twice, the second time was perfect and absolutely divine! This & the sugar cookie recipe were perfection!
This is legit the best choco chip cookie recipe Ive ever tried. Theyre scrumptious and a huge crowd pleaser and resulted in multiple people asking for the recipe!!
I made these and they turned out *chefs kiss* delicious but i will say that i baked them for much shorter, like 13 min. 18 min was a bit overkill for my batch so just a heads up to check your cookies as they bake!
Omg same. In 12 minutes some bottom bits of chocolate began to burn. Same for you?
Mine didn't become as thin as hers too.
mine is the same, i thought it was just me so i do around 12-13 min aswell
claire’s got a gas oven. if you have an electric one, it should take less time as the oven heats up more even at the same temp
I’ve been sort of obsessed with chocolate chip cookies recently, and have been making a lot, so my heart skyrocketed when seeing this! I have your book and I was planning on making yours sometime, so this is great!❤️
Just made these (after a weird butter explosion incident I don't want to talk about), and they're amazing. You're totally right about browning the butter, and also letting the dough sit in the fridge for a while!
These are truly the best cookies I have ever made and eaten! That aging time is definitely worth the wait. I was tempted to bake it the next morning but thank goodness I waited another day! Thanks for sharing, Claire. Love your videos, very clear instructions, and hot tips! You are a gem!
My go-to chocolate chip cookie recipe! Thank you!! Love Claire’s smile and wave at the end of the video 18:34 ☺️
I really like how you explained in details everything! Thank you! Learned something useful today!
Claire: use a quarter cup measure
Me, a non-US viewer: wait
Claire: or a one and a half ounce portion
Me: _WAIT_
1.5 fluid oz is roughly equal to:
>110 microfirkins
>1 eighty-two thousandth of a cord
>14.3 barn-megaparsecs
Hope this was helpful!
@@pallasproserpina4118 thanks, that was very helpful! :D
@@lauriet2339 but just a smidge more than 11 megaflerkins!
Me crying in metric. Time to google conversions again.
Edit: 59ml or 42,5g
@@laartje24 it's a volume measure, so it'll be the milliletres. but god, i seriously hate the fact that there are fluid ounces and non fluid ounces. ?? why would you call a volume measure and a weight measure the same thing?? it's so confusing
The first shot of the cookies... Omg chills. Never knew cookies could give me chills 😆
Hi Claire! I listened to your video while working today and was really motivated to make this recipe. I got started right after work and omg best cookies ever!!! I used 72% dark, milk chocolate and some semi sweet chocolate chips because I was short 2 oz of chocolate. I baked 2 cookies after refrigerating for 2 hours because I just couldn’t wait lolol. Will bake the rest tomorrow or Sunday! Thank you so much for this amazing recipe! My search is finally over.
Saw this years ago & was hunting for this video in a sea of cookie recipe videos. THEE ABSOLUTE BEST! Thank you for sharing. Your tips are culinary gold! I incorporate some of your techniques into other recipes. You ROCK!! 🎉