How to bake the world’s best cookies

okay so let’s get ready to go on thisthe first thing I want you to notice isthat I have everything already measuredout the term in French is Nissan plusbut when I teach cooking classes I teachthis as ready aim fire ready is readyour recipe figure out all of theequipment and the tools that you needthe aim is gather everything measure itin individual containers and the fire iswhen you start to cook so let’s getready to fire because I have done myready and my aim and now we’re gonnafire what ingredients first okay I knowmy sugar is dry but when I add somethingwet to it it’s gonna melt that was oneand a quarter cups of brown sugar threequarters of a cup of white sugar twoeggs a cup of melted butter saltedmelted butter because anything otherthan salted butter really isn’t worthbuying as far as I’m concerned so we’regonna pour that butter in there I’mgonna use some vanilla bean pastebasically this is a little bit thickerthan regular vanilla extract I will tellyou vanilla extract is just out of theout of the over-the-top expensive rightnow but you’re better to buy really goodvanilla and use a little less of it thanbuying a cheap vanilla extract so figureout your budget if you’re gonna buy abig bottle of vanilla you’re gonna spendabout forty to fifty dollars right nowbut think about it in terms of the costbeing per tablespoon or teaspoon so I’mgonna put a tablespoon of this in andyes I’m one of those cooks that doesn’talways measure all right we’ve got atablespoon of vanilla bean paste we’rejust gonna mix this together I know itlooks like I have an absolutely hugebowl for one batch of cookies I learnedthis from experience and that is howmany times have you done this where youstarted with a bowl and you puteverything in only to realize that youdidn’t have enough room to geteverything in it so you had to put it inaother Bowl and you started adding moreingredients and it’s like oh my goshit’s not gonna fit in this bowl eitherstart with the biggest bowl you haveit’ll make less mess and less stressokayafter I’ve got that brown sugar meltedbutter and eggs all mixed together we’regoing to add our dry ingredients I’vegot a teaspoon of baking soda and ateaspoon of salt with the salted butterand the teaspoon of salt what that’sgoing to do is that’s really gonna bringout that caramel a flavor in the brownsugar because we had more brown sugarthan we had white sugar this is alsowith the melted butter and the increaseof brown sugar it’s gonna make a cookiethat’s gonna spread out and get crispyand brown around the edges and stillstay nice and soft in the middle so Iadded my salt and my baking soda I havetwo and a half cups of all-purpose flournot sifted but here’s the thing I wantto make sure that you don’t do don’tscoop your flour and then tap tap taptap tap your cup loosen up your flourscoop it level it off because if youpack that down you’re actually gettingmore flour than what you really need soloosen your flour scoop it level it thattwo and a half cups is going to go rightin here it’s gonna stir in really niceand quickly because your wet ingredientsare pretty wet so let me get that mixedtogether here real quick I’m gonna addsemi-sweet chocolate chips to this Ithink maybe the original recipe calledfor a full bag I think that’s just toomany and you lose out on the flavor ofthe cookie itself that yummy caramelflavor that I’m telling you about fromthe brown sugar and the salt and thebutter so I back off and I only use ahalf a package which is about a cup soonce you have your flour mostly allmixed in there I’m gonna dump in a cupof chocolate semi-sweet chocolate chipsthat’s my preference I’m also going toadd ina cup of finely chopped pecans I havemixed this before where I’ve done pecansand walnuts I think this would be areally good recipe to use almonds anduse almond extract instead of vanilla oreven both vanilla and almond could makea real yummy cookie too okay well we’rejust going to incorporate thesechocolate chips and the nuts and you cansee how quickly that dough came togetherhere’s my next trick of the day prettyconsistent sized cookies so that theyall cook to the same level so that youdon’t have some that are really Brownand some that are not this is a 2 ounceice cream scoop my favorite tool I’mgonna go in and I’m going to really packthat in there and level it off I’m onlygonna put about 6 cookies on this cookiesheet because like I said they do spreadI’ll pop them out here real quick I’mgonna do one more thing with them andyes I do want to stick my fingers inthere and eat that raw cookie dough cuzI love it one more on this tray and I’mjust gonna give them a quick I’m notgoing to smash them and I’m not gonnamake the dough stick to my hands I’mjust gonna give them a quick tap and youcan see how they are I’m gonna pop themin the oven at 375 for about 11 to 12minutes depending on your oven andyou’re gonna have beautiful cookies I’llshow you those in just a few minutes