How to Make the Best Chocolate Chip Cookies | Chocolate Chip Cookies | What's Eating Dan?
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- Опубликовано: 11 янв 2019
- One of the most important historical events that took place in Massachusetts? The birth of the chocolate chip cookie. Learn the science behind this beloved cookie and how to make the best version possible in this episode of What's Eating Dan?.
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INGREDIENTS!
- 1 ¾ cups unbleached all-purpose flour (8 ¾
ounces)
- ½ tsp baking soda
- 14 tbsp unsalted butter (1 ¾ sticks)
- ½ cup granulated sugar (3 ½ ounces)
- ¾ cups packed dark brown sugar (5 ¼
ounces)
- 1 tsp table salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semisweet chocolate chips or
chunks
- ¾ cup chopped pecans or walnuts, toasted (optional)
Bake around 375 F
Temperature?
What should the oven be set to, and for how long should we bake a batch?
FYI for ppl wanting the temp. The one I found online said 375° F for 10-14 minutes.
Important detail: You’re only supposed to brown 10 TBS of butter. Afterwards you mix in the remaining 4 TBS. This is to add moisture to the cookie.
It’s been a minimum since I’ve made these and as soon as I saw all 14 TBS melted, I realized my mistake. Heads up!
@@maryannmiamiI do 2 tablespoons room temperature and they come out great.
If you're in a hurry or want to refresh your memory:
2:29 Brown the butter
3:36 Use a 2:1 ratio of brown to white sugar
4:15 Use one egg and one yolk instead of two whole eggs
4:41 Whisk the wet ingredients 30 sec, wait 3 min, repeat 2 more times
5:45 Use 3 Tablespoons of dough for each cookie
5:52 Remove the cookies from the oven when they are slightly underdone
211Shinobu THANKS!
The last part as many will question, is to account for leftover heat in food. Your stuff can keep cooking up to 10 minutes while plated depending and what you're even having. So the carryover heat from the cookies and the sheet pan will cook them to perfection and safety once you pull them out.
@ I watched the video and was really grateful that 211Shinobu put this up so I could look at the whisking part again without searching for it. I think your comment misses the point of the recap.
Thanks so much
Your sugar ratio is inaccurate per the recipe. Should be 3:2 (listed as 3/4 cup brown, 1/2 cup white).
90% water and 11% protein
same.
101% of eggsellence
Eggs are one of the few things that defy logic.
Randy Butternubs yes
ABOUT.
Dan is so easy to listen to, and so knowledgeable. I watch all these!
298 g a-p flour
3 g baking soda
198 g unsalter butter (142 g browned, then stir in 56 g unmelted butter to help cool)
100 g table sugar
150 g dark brown sugar
6 g table salt
8 g vanilla
1 large egg (50 g with shell)
1 large egg yolk (18 g)
219 g chocolate (chips or chopped)
35 g walnuts (optional)
Oh my goodness, I learned so much from this short video. Thanks, Dan! This human (Dan Souza) gives a lightheartedness to the world that is so desperately needed.
I’ve been making this recipe about 10 years. I swear by it and so do the people with whom I share the cookies. 100% of the time they say it’s the best choc chip cookie they’ve ever had! I add toasted walnuts or pecans.
I don't know why, but I love watching Dan eat. There's just something so calming and satisfying about it.
That said, I'm definitely making these cookies..... one day!
This is my fav YT series. I love learning the reasons behind cooking methods. Thanks Dan.
Dan's content couldn't get any better, so informative and inspiring!
I made these today, and they're so good! Followed the recipe exactly. I didn't have a #24 cookie scoop so I measured 2 oz portions and cooked them for 10:30 minutes. I got 16 cookies with a tiny bit left over. (I tried different sizes and times, but the 2 oz for 10:30 minutes was the sweet spot for my oven.)
Made these this morning. Best chocolate chip cookie recipe. Amazing taste and texture. Thanks for posting.
Made these cookies twice. So good! I sprinkled salt flakes right for the sweet salty contrast and the result was outstanding
I made these cookies and oh man. That browning butter nuttiness is incredible! Highly recommend making them!
I made this recipe during my Christmas vacation, and, Dude. My wife wasn't mad at me once for as long as the batch lasted, which was about 36 hours. Relationship game changer! And they pair nicely with a Speyside single malt Scotch, which I enjoyed after she and my daughter were tucked in at night.
Simply the best cooking show out there. Thanks for another excellent video.
The ideal chocolate chip cookie, from bottom to top: crispy, cake-y, gooey, flake-y. The one essential step that was missed, here: chill the dough SOLID! You need a little of it to melt, first, while the remainder stays frozen, to guarantee that transition from cake-y to gooey between the layers - when you have a well-developed transition between extremes, they merge in your mouth into a caramel-like glob of melty, instead of being entirely-gooey or entirely-cake-y. Years of practice! :)
Now that's SCIENCE !!! Best explanation ever of what each ingredient does
I’m so glad we have you, Dan The Food Nerd. Time to go brown some butter!
My mom raises us on chocolate chip cookies with half whole-wheat flour and a tablespoon of wheat germ added to the recipe. I think it makes for a nuttier-tasting cookie. I also add a pinch of cinnamon to the cookie dough, not to make it taste like cinnamon but to boost up the flavor of the cookie itself so that it can match the chocolate chips in flavor.
Thank you so very much for sharing this recipe. I didn't know about browning the butter until I watched this video. I will definitely try this recipe. I love Massachusetts and all the wonderful things there. Incredible people!!!!!!!!!!!!!!!
"Something I find frankly more beautiful"
*tears in my eyes*
TALK THAT SHIT BRO
Love, LOVE, Love this recipe! Browning the butter and letting the wet batter rest before incorporation is a gamer changer. These are my favorite choco chip cookies. Don't deviant from the recipe, it's perfect as-is!
Would love to see an episode on SCONES!!
Love this recipe just for the dough - thank you Dan. Very informative and entertaining. Made three double batches today!
Dan speaks very clearly. Great voice, too. Love it!
I love this video ❤️!!! Always enjoy watching Dan. So informative. Great entertaining video too.
I'm going to try this soon. I appreciate the science behind it, and will experiment a tad as well. Thanks!
Great video! I love the scientific approach in comparing exactly the same cooking for different cases (sugars, size of cookie).. something home cooks might not want to waste time doing but we all kinda wonder about!
Great video Dan! Love 💕 it! Thank you.
I love this cooking show so much.
I love this series. So well explained.
I love this channel!!! It all seems so good. Im gonna try this. AND the cauliflower soup. Oh gosh, the yumminess!
This is the recipe I’ve been using for years, and it really is the best.
I love this series!
I made these and they are the new family recipe! Delicious and dangerously addictive!!
I am a Toll House cookie fanatic. I refused to believe there could be one better...well there is. This cookie recipe is absolutely delicious and is better than Toll house.
I'm waiting for these to cool to try them as well. I, too, like a good toll house cookie.
I love these videos. My spouse loves baking so I'll have to get him to watch this one.
Just made these with my boyfriend and they turned out great! Browning the butter gave great flavour and was also a lot easier than trying to cream butter and sugar by hand.
Made these last night - best . cookie. ever. Thank You!
I made these today. BEST CHOCOLATE CHIP COOKIE EVER! ❤🍪❤🍪❤🍪❤🍪
Made these 2 weeks ago and now my sister's job wants more. They tried them and they were hooked.
BEST CHOCOLATE CHIP COOKIE EVER!! Thank you for this recipe. Tell all your family, friends, strangers! Make it and indulge! For how well known this cookie recipe is and made all over THIS specific recipe kills it! The “extra” step to brown the butter gives such depth of flavor. It tastes like the finest of fancy cookies! Melt in your mouth, chew slowly, eyes closed type. Dan thank you very much! Now if I can only stop “testing”them! So I can have enough to give away to the family! Lol
Dan is the man! Love this series!
These turned out amazing! Hands down, the BEST chocolate chip cookies I have ever made!
Alrighty then - off to try this new way of making my favorite cookies. Thanks!
I tried your tips today but with a couple of my must haves: mini chocolate chips for better distribution of chocolate in the cookies and nuts-either pecan or walnut.
I've made these for several years and they are perfect.
I’m so excited! I have a copy of ATK best recipes and this recipe is in it. I can’t wait to make these.
I've been baking these chocolate chip cookies since I discovered the recipe, which came out in their 100 Recipes cookbook. I can vouch that these are the absolute best chocolate chip cookies EVER! I take them to work and everyone is astonished how tasty they are. Toffee, chewy, chocolaty goodness. (And by the way, that cookbook is a favorite as well. The chicken noodle soup and beef chili recipe is awesome!)
So glad you enjoy these recipes!
i watched a lady from the show make these and she said she used 1/2 semi sweet chips and half bitter sweet which i did and it was good also let the cookies cool a few minutes on the bake pan before removing i wondered before i made them how good would they be with so little flour also i didnt read the recipe well and added all 14 tble of butter at once but they came out good
@@AmericasTestKitchen
No need to refrigerate the dough from this chocolate chip cookie recipe?
Wow, things that I never learned from anywhere else but here ❤️
Awesome info Dan!!!❤❤
Great tutorial. I have been searching for the ""perfect" chocolate chip cookie for quite a while. This finally, is it! Can't wait to bake these for Christmas. Thanks for sharing! P,S, Dan, you are so cute!
Wow this channel has blown my mind like 3 episodes
this series is unbelievably underrated imo
At 4:37, Dan explains what might be the most important step in the entire recipe, and maybe how all cookies should be made when combining the sugars and wet ingredients. I never knew!
Ever since discovering this recipe I can't stop making it.
Very nice version of chocolate chip cookies.
Made em, they were delicious.
Didnt tell anyone what the difference was but they knew something had changed.
This makes a cookie that I like, not cakey but more moist and chewey without being undercooked
Has a molasses/caramel/chewy/something that's really good.
I made em big too, less work and moist.
And you can say you only ate 1!
Made the cookies- all I can say is "wow" that's a good cookie.
Thank you Dan, well done
Do one on brownies please Dan!!! We love you xx
Well I made these today, and man these things are awesome !!!!!! I think the real secret here is the brown butter. That added depth of flavor that comes from that is impossibly awesome !!! Thank you for this one, Dan !!! You’re fantastic ---
Add a tablespoon of vanilla extract. Let me know...
Thank you so much for doing this series Dan! I really love it
I've used this recipe for several years now and it makes the best cookie!!! Made them the other night and had one just an hour ago. So very, very good.
Can you share the recipe
Thanks
@@tessreyes7996 www.epicurious.com/recipes/member/views/americas-test-kitchen-chocolate-chip-cookies-5800472a65f91f073d177abf
Todd thanks so much
Wicked! Much love from one state down
“Wait impatiently for them to cool”
That’s the second worst thing about chocolate chip cookies. The first one is when you realize the last one was eaten.
Thanks for all this knowledge! I'm surprised though that different flours weren't reviewed. I like to mix bread and cake flour so I have different textures but the protein ratio in the flour remains about the same as AP flour.
Used some of these tips to modify ATK Kid’s “Giant Chocolate Chip Cookie” recipe. Browned the butter, modified the ratio of dark brown to granulated sugar, and replaced the egg with two egg yolks. Superb!
I'm surprised you didn't talk about chocolate chips vs chopped chocolate. I love using chopped chocolate because of all the nice little shards of chocolate you get in the cookies
Love the explanation ❤
These are so good the brown butter is a game changer.
Hell yeah that’s how you eat a chocolate chip cookie…!!!…love that crispy on the edge soft in the middle texture!! So gonna try this…
Thanks Dan!
Had to watch this. My favorite cookie! Mmmmm 🍪
Quite a few years ago I started using a combination of both the standard and mini chocolate chips in my chocolate chip cookie recipe and I prefer it now because every bite has at least a little chocolate in it!
I love this show! Dan the man! Lol, when is season 2?
I add the chopped nuts to the butter as it browns. Since I use pecans most of the time, it adds flavor to them as well as the cooked
good information first time i know it thanks
Took a few reps to get the time right for my oven but everything else straight from the recipe. So damn good-and that's a three syllable, southern-fried damn. Love this channel. Good job, young man.
I swear to god this series is the best cooking show on youtube
What a compliment, thank you! And thanks for watching!
made this may times. always wondered what the relevance was for the stirring process for the brown sugar mixture. Thanks.
I love this man.
I like dark cookies. Bake them at 425 deg F. The butter will melt and expand out along the edges making a nice thin crispy border.
Very enlightening! For a little extra treat, skip the milk dunk and instead dip in whipped cream. Yum!
With how precise and scientific you guys are with everything, it is surprising that you'll don't provide measurements in grams yet. Come on team ATK. Let's make a push for those precise grams, instead of the confusing cups and tsps, and ounces.
Yet the original recipe was in imperial measurements and became the favorite of a vast nation. It sounds like you're just being whiny because the world isn't 100% metric system. Confusing? That's just silly. The measuring cups and spoons are ubiquitous, so anyone not understanding them isn't trying. Unacceptable? Get down off that horse.
@@borderlineiq You have a very US-centric perspective if you ask me.
@@_ten That too, but in fairness, the primary audience of the show and the videos is the American audience. Still, that's a secondary point considering the whiny nature of the complaint.
@@karine606 No, I don't think I shall. But thanks for the suggestion. And go ahead and add bitchy to whiny.
@@karine606 If I watch a Brit cooking show, I have to convert from metric. It's my choice to watch or not. I don't expect the broadcast to be catered to me if I am not the primary domestic audience intended.
Man I love this channel, the science, the tips the perfect recipe at the end.
Please add this video to the playlist (the response video is in the playlist) While you're there could you please fix the order of the Brussels sprouts and champagne videos and response videos. It will make the catch-up binge watch experience much better.
So glad I found this series. I'm sad I'm late to the game but I will be turning on notifications so I don't miss a beat.
Nice job, Dan.
I made these cookies and they are delicious. Chewy and soft
Wow great vid... I wanna make the wider thinner cookies
My favorite channel. Can you make one on French macarons? It's so hard to get it right. Need a fool proof method that works.
This was so satisfying to watch. Now I just need to make some cookies. 🍪🥛🐷
Agreed!! I'm going to ditch the house project I was going to do today with my husband and make cookies instead. I don't think he'll mind. :-)
I hope you didn't add bacon to them o.0
Browing the butter adds a ton of flavour but if you are going to melt the butter then there's no creaming of butter and sugar happening. That part of the video showing the air incorporated in butter and sugar mixture using stand mixer, cannot be achieved with melted butter. Would freezing the butter after browning help? Gotta try out next time.
It left me wondering, too. He did not use a stand mixer for this recipe.
For an awesome upgrade, replace some of the brown butter with bacon dripping and sprinkle some course salt on top.
Cool tips. The only thing I question is your comparison of cookie sizes and their consistency. I mean... you baked them for the same amount of time. Of course they are going to be different consistencies.
This recipe is seriously incredible, and so simple. They came out perfect, and the texture is immaculate. They're even better when you sprinkle some sea salt on top!!
what brown sugar - white sugar ratio did you use? 2:1 that is stated in the video or 3:2 that is listed in the recipe? thanks.
@@maaczka the one in the recipe :)
@@probablynot2123, thank you very much. :)
@@maaczka of course, enjoy!
What adjustments should I make at altitude in Colorado? Cookies often come out flat and greasy. I even refrigerated these for an hour before baking on the suggestion they would stay thick and not flatten...that didn't work.
Thanks!
Wow I wasn't expecting this video to be that entertaining! Great content. I'm gonna try it out next time!
after watching his video, oddly many of his videos, i like him.
Does anyone know how well this dough freezes? This appears to be the same recipe as the "skillet cookie" that was on ATK/Cooks Country, but I've only made it and baked it, never tried to multiply the recipe for later use.