How to Make {{The Best Ever!!}} Chocolate Chip Cookies #bakingtips #baking #twooaksfarmstead

okay it’s amy from pete oaks farmsteadback with you to give you some reallygreat tips on baking the perfectchocolate chip cookies okaynow I’m known for my baking but I’mreally known for my cookies my chocolatechip cookies and they are alwaysrequested by family and then I also sellthem when I do sell an order ofchocolate chip cookies I always getreturn visitors so they think these arereally good and I’ve spent a lot of timeworking out what the best way is to bakethem now there’s obviously there’s somevery basic and cookie recipes out therefor the dough and there’s I mean forinstance there is the very basic NestleTollhouse chocolate chip cookie recipeand I have I like to tweet I like to gothrough and find out which way is bestwhat ingredients make things absolutelyperfect and I’ve worked out this cookierecipe over years and and I believe Iperfected it so I wanted to show you andwhat I do and give you a kind of a fewtips here and as far as how I do thisnow you’re obviously your your basic andprocess is by and putting your dryingredients together and your weddinggradients together you mix them and thenyou add them together and get them goingnow the reason I’m doing this right nowmy we’ve got a little thing going on inthe household here we’re do our churchesdoing a Christmas and production and Iwas trying to talk one of my kids my 14year old son into being the narrator forthis production he was really not havingit but it ended up I’m not sure if Ibribed him or if he blackmailed me butthe way it’s working out is he’s doingitand I’m supplying him with cookies Iguess throughout the processI’ll find out but okay so so here we areand the way that we’re going to getstarted I’ve got my flour already putinto my dry ingredients bowl now I willsay this I never make a single batch ofanything there’s just no sense in itit’s wasted time I make a double batchat minimum on everything got a bigfamily and everyone in my family has bigsweet teeth and they do so and we’restarting out with a double recipe andI’m in a normal recipe it’s a tunaquarters cup of flour so we’re doingfour and a half cups now that brings meto the very first trick and that youshould know about about these cookieswhat it calls for a basic recipe callsfor OK in a doubled recipe calls for twoteaspoons of baking soda I really don’tlike that it never works out for me Iget indigestion it’s just not a goodcookie in my opinion half and half ofbaking soda and baking powder works bestso in a double recipe it’s 2 teaspoonsso I’m going to do one teaspoon of eachso there’s the baking soda and there’sthe baking powder so there’s that nowthe salt then a double recipe requiresto take and teaspoons of salt I use andsea salt when I can I mean I’m not aboveusing table salt if I need to but sinceI have the sea salt on hand that’s whatI’m gonna useok so 2 teaspoons of sea salt now I’mgoing to grab a whisk and give that aquick mix so that it is ready and nowI’m going to get on my wet ingredientsnow I’m going to start by telling youthat in a double recipe requires a fulltwo cups of melted or not meltedsoftened butter I am actually is gonnathis is where another one of my tweaksthat’s coming in I’m gonna do 1 cup ofsoftened butter and I’m gonna do 1 cupof Crisco or whatever brand it doesn’tmatter if shortening you want to do acup of shortening and a cup of softenedbutter I’m gonna go ahead and get thisthis is really hard better oh and by theway it’s unsalted remember that it isunsalted butter that’s what you want touse so I’m gonna get this in themicrowave for a few seconds and let itsoften[Music]meanwhile I have already and I guessmeasured out mine and shortening and I’mgoing to get it into my mixing bowl realquick a little small spatula reallycomes in handy for things like this okayso I’ve got that now I already have mySugar’s measured out as well okay that’sgood so butter is softened not meltedand I’m going to go ahead and get itinto the bowl now with my sugars in adouble batch it is a cup and a half ofwhite sugar and a cup and a half ofbrown sugar yepnow I’m gonna make this point reallyquick and I thought everyone knew thisbut I came to learn recently that someof the younger ladies who are learningto bake don’t know this when you measurebrown sugar you smash it into yourmeasuring cupthat’s called packed brown sugar so youyou smash it in there hard as can be andthen you dump it out out of yourmeasuring cup so I have the brown sugarthat I’m adding and the granulated sugarand so that is in there and then I’mgoing to add my eggs now in a doubledrecipe this requires four eggsum some people will put their eggs inand while they’re beating it one at atime but in this kind of a recipe I’venever found that to be necessaryI just go ahead and throw all my eggs inthereone time can you compost the show.ifthing I clean my counters okayso all of those are in there I’m goingto go ahead and get this started be[Music][Applause]watched any of my cooking videos I havea really messy foodso this is a very normal thing for me tohave and I’m going to go ahead and giveyou the next big thing in is myadditional tip it requires a vanilla itasks for one well in a double recipeit’s two teaspoon of regular vanilla Ilike Mexican vanilla we all reallyreally love the Mexican vanilla strongerhas a bit of a zing to it and I just asmidge more than what it calls forbecause we just like it funwell I’m going to go ahead and put in myMexican vanilla so it’ll be 2 teaspoonsNamUs Mitch there’s the two and I’llgive it a little extra trust me allrightok so now the next step is to add thedry ingredients like a cup or so at atime into the wet ingredients and mixthem together now I mentioned that I’m amessy cook as soon as I start doing thisit’s gonna be everywhere and flour justpuffs out up here and it it just comescakedbut what I’m going to do I’m going to goahead and mix this up and then I’m gonnaput the dough I’m gonna mix in thechocolate chips by hand I’m going towith a spatula mix them in my hand andthen I’m gonna set this in the fridge Iwant it to chill for at least a couplehours then I’m going to come back in alittle bit later and I’m gonna show youwhat we do to get them on the pan andinto the oven and give you a couple moretips okay so I wanted to show you thisreal quick before I get into the fridgemy batter my dough is all mixed up andyummy I taste tested and I’m going tonow add the chocolate chips now therecipe I think it calls for a couple ofcups or whatever I never pay attentionto that I put in however many I feelit’s necessary for a really goodcoverage so I mix it with a spatula I Idon’t mix it in the mixer unless I’mreally pressed for time when I wasthrowing everything together I like tomix it with a spatula get it all the waythrough placing the mixer it doesn’t thebeater doesn’t always to the bottom sosometimes you you miss a lot there andwith a spatula you can do that and byhand make sure that everything hasplenty of chocolate chips which is thepoint here so we’ve got some pretty goodcoverage so I’m gonna add just a touchmoreokay all of them and I like a lot ofchocolate chips it’s just better thatway okay so now what I’m going to do iscover this and stick it in the fridgefor at least a couple of hours and letit get good and chilled if their doughis chilled before you cook it then itholds up better because instead of justall of a sudden melting into a teenytiny little flat cookie and it hold ittends to hold its form better now I amgoing to do that and then I will getback with you when I pull it out of thefridge and I’m going to give you thoseother tips okay so now I’m back and mycookie dough has been early chilled andI’ve got my cookie sheets are a coupleof them anyways I’m greased and I’ve gotmy oven set to 350 now it calls forcooking at 375 I don’t do that I cookthem a little bit less and I’m gonnagive you my and my trick to cooking theperfect cookie so we are to give you thetips and tricks on mixing up the doughbut baking the cookies to perfectionrequires one element don’t cook them allthe way it’s just plain and simple don’tcook them all the way because when youtake them out of the oven your cookiesheet is still hot you’re gonna set themout and you at least for at least aminute before you scoop them up and putit on a cooling rack and the cookiesheet is still hot enough that it cankind of finish off your cookie theresidual heat from you can here’s my tipwhen you take them out of the oven youwant what you want to see is the middlelooks like it’s not quite done looks alittle bit shinestill like it’s not quite done but theouter edges are starting to look likethey’re getting done maybe a little bitgolden if you’ve gone to brownyou’re already cooking them too far butI’m gonna go ahead and and get thesegoing on here and all I do some peoplelike to do you know rolling up in theballs and all that I’m not that fancy Ijust spin them out and just use a littlespatula and I just spin them out inlittle clumps and kind of space them outto where they’re not going to miss alltogether when they cook but you want tomake sure that they’re all the same sizeand it doesn’t make it matter if youmake big cookies or little cookies butyou want to make sure that they’re allthe same size so they all cook evenlythroughout so I will show you what theylook like when they come out of the ovenokay so I just took the first touch outand I wanted to show you this when Itook them out they were almostcompletely light-colored like likealmost white but you can see this butthey are you can see around the edgeswhere they’re starting to get a littlebit golden and when I took them out theywere still a little shiny that one rightthere still a little shiny it’s beenalmost a minute since I took them outbut there’s a minute since I took themout and the heat from the pan hasalready gotten to where they’re almostcompletely perfect I’m gonna go overhere I’m gonna use my spatula to andtake them off put a little cooling rackand I’m going to show you here in just abit why we do the shortening in here anda couple other quick little things okayI just took the last and well now I justput the last batch in the oven so it’sjust the one more and I’ve got the restoutand I wanted to show you these cookies Iwant to show you why I use theshortening along with the butter thebutter is great for the flavorobviously unsalted butter but theshortening adding that to it makes thisthicker cookie if you have just used thebutter it’s still a wonderful cookie butthey tend to flatten more and the addingthe shortening in there makes thisthicker cookie now these are armoredthis is in the first batch these of ourT’s been cooling for a little bit but Iwant to show you I hope you can see thisnope there they don’t crack at all theyjust bend right open they’re completelysoft there’s a little bit of a crispyedge and then the center is perfectlysoft the perfect cookie absolutely theperfect cookie stick around come backhit the subscribe button notificationbell 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