is this the BEST CHOCOLATE CHIP COOKIE recipe??

crispy around the edges soft in themiddle andgooey and melty chocolate that’s achocolate chip cookie right there[Music]soi’ve said it before and i’ll say itagain i’m not the world’s best baker iknow very little about bakingi say i follow a recipe pretty well butin terms of understanding kind of allthelittle things going on i’m working on itand the way that i learn is by doingright i have topick something i got to try it out maybescrew it up fail a little bitand then learn that way and so i thoughtwhat better way than to sort of figurethis all outthan to make some of these great recipesthat are out thereand sort of use them as learning toolscertain recipes do certain things for acertain reasonand that’s why they turn out good and tolearn about baking we sort of have todo that process and so today we’re gonnalearn how to make one of the mostamericanpastries there is the chocolate chipcookie and we’re taking the recipe fromjacques torres which is a famous frenchpastry chefand chocolatier and so over time i’mgonna make probably lots of differentchocolate chip cookie recipes and learnhow to figure out how to make my ownand how to come up with a baking recipei know how to make asavory recipe but a baking recipe isquite different so let’s just jump rightinto itthe first trick here is that jacquestorresdoes not use all-purpose flour and thisis one of the reasons whyi wanted to try this famous recipe asjacques torresstates all-purpose flour is good foreverything and good fornothing because it kind of covers a widebasis it’sgood for everything but but there’susually a better way and whatjock figured out is that if you use acombination of cake flour and breadflourthen you can sort of dial in your idealtexturecake flour has a low protein contentprotein equates to gluten when it comesto flourso the lower the protein content theless elasticity you’re gonna get so it’sgonna be much more tender like a cakewhere the bread flour is the things weuse for like pasta and for bread thingswe want a little chewand elasticity in so we have that aswell and we use a blend of 50 50using a combination of these and i’vewaited so long to do this recipe becauseit’s taken me about three months to getboth cakeand bread flour so i know it’s notreally the easiest thing to find rightnow but like i said this is more of aresearch thing for meand if you can sort of figure it out andfind yourselfthe two flowers then you’ll be all setto make this recipe so we’re just gonnasift these two flowerstogether in a bowl real quick[Music]and then here i have some salt somebaking soda and some baking powderall the ingredients are going to belisted in the recipe down in thedescription so make sure you go checkthat outso i’m just going to sip those as well[Music]so this is our dry ingredients i’m justgoing to give it a nice mix to combineit allevenly when you do mixing in a bowl youlike to spin the bowlwhile you’re mixing if you’re using aspatula or anything like that use kindof the turning of the bowlto kind of help you incorporate thingseasierwe set this aside i’ve got two eggs herei just need to crack[Music]we have our eggs ready over here thenext ingredient that’s a littledifferent is instead of using the littlechocolate chipswe’re using these baking discsand these have a 66 cocoa you want it atleast over 60because then these will actually meltthe chocolate chips they kind of don’treallyactually melt like they’ll get meltedbut they maintain their shape whereasthese will melt into the cookie it sortof creates this much more rusticin my opinion more appetizing lookingcookie so we’re gonna use theseso now this is sort of just like anyother cookie recipe the real maindifference is the chocolate chips andthe types of flourother than that you know it’s basicallythe same processas a regular cookie recipe and the firststage is creaming the sugarswith the butter so right here we havesome brown sugar and somegranulated sugar those combinations kindof create like acrispy and a chewy kind of contrast sothe edges might be a little crisp thecenter might bechewy and you’re getting like thesedifferent textures in one cookieso these go in break up that brown sugara little bitand then i have this room temperaturesoftened butter now this is aa point of variability i’ve been makingcookies that havebrown butter where you make brown butterand then you add that inand that creates a whole other flavorcomponent to the cookiewhich may be an aspect i incorporateinto my final cookie recipe eventuallybut for now we’re going to keep itpure to his recipe which is just usingsoftened butterand then we’re going to cream themtogether for a goodfive to seven minutes so just add thatinand you can use a stand mixer or you canuse your good old handwe’re mixer gonna start mixinginstructs to use a paddle attachment onaon a kitchenaid so if you’ve got one ofthose thenfeel free to use that it’s probably abit easier[Music]i’m gonna add one egg at a timeincorporating each one until it’s fullymixed into the batterand then i’m gonna add the vanillaextract[Music]now we’re going to slowly start to addin the dry ingredientsnow you don’t want to work this hard youwant to get it in barely incorporate itand then stop mixing it we don’t want tostart to work in gluten[Applause][Music]i’m just gonna try and incorporate alittle bit by handso we just finished mixing it by handit’s come togethereverything is ready to go now we’re justgonna add our chocolate chipsincorporate them into the dough and thenwe can move on to the next stage isgonna beletting the dough mature[Music]the next trick that jacques does is hematures the doughmeaning he allows the time to sit in therefrigeratorto have the flowers absorb theingredients kind of mingleand more flavor to develop you don’thave to do this process you can now kindofgo in and start to bake them but whati’m going to do isroll these out into balls then put themin the refrigerator you could keep themin this in the bowland then refrigerate but it couldn’t bethat much harder to kind of scoop outlater so i likedoing this ahead of time so we’re justgoing to get a sheet tray with someparchment paperroll out some big balls and then throwthem in the refrigerator[Music]i’ve got this little this ice creamscoop kind of thingand the cookie scoop is usually asmaller scoop i want to make biggercookiesthese chocolate chips i think are betterwhen you make thedough ball or the cookie ball a littlebit biggerotherwise they start to edge up like ifyou roll a small ballit’s kind of hard for the chocolatechips tofind a place to be but if you have a bigballit’s a little bit easier for them tosort of find a placeto sit so we’re just going to roll ballslike that[Music]and then as a final touch before wecover them and put them in therefrigeratorwe’re going to sprinkle a little bit ofthis flaky salt on top of each one[Music]and there you go we got a nice batch ofthese what i’m thinking are going to bereally good these look really amazing ican’t wait to cook themi know you have to wait a little bit todo it but i think part of thedelicious aspect of this is that we’regoing to have towait and that anticipation is going tomake them much betterput this into a fridge go overnight andwe’re going to bake them off in themorningso into the fridge see you tomorrowhere we go it’s day two and i must sayall day and night i’ve been justthinking and salivating of these cookiescrossing my fingers that they’re goingto turn out but they look good i reallyjust want to get themin the oven i want to get them cooked iwant to taste them so that’s what we’redoing now we have apreheated 350 degree oven we’re justgonna pop these guys in and the way thati spaced it isthese are pretty large cookies these areprobably double the size of a normalcookieso i need plenty of space so i did thissort ofalternating pattern so hopefullynone of these guys end up touching eachother which i don’t think they willso into the oven[Music]these are looking pretty good to me alittle mistake over herethat’s fine i need to let these sit forlike a good 10 minutesbefore i’m able to kind of pull them offthe sheet traywe’ll get another batch of cookies inthe oven[Music]i don’t need to make more than 10cookies so i’m going to take the restand put them in the refrigerator when iwant a fresh cookiei’ll just bake me a fresh cookie i likeit better like thatthis batch came out nice now the goal isto pull them out when you can just startto see the ridgeof the cookies begin to brown so it’slike you can see a little bit of brownand the center is a little bit more paleand that’s sort of what you want[Music]okay guys this is straight up the bestcookie i’ve ever hadwhy i’m sure we used good chocolate andit actually meltsinto the cookie as you can see and soyou bite into it andyou can almost hear it likeyou’ve got a crunchy bottom and crunchyedgesbut the center is really soft and gooeyas you can seeit’s not like crisp so you have threedifferent texturescrispy along the outside a little softeron the inside and gooey in the middleand the texture like i’ve said before isthe key to a lotof deliciousness the flowers make adifferencethe chocolate makes a difference it’sjust a pretty incredible cookieoh man i’m in troublei needed a good chocolate chip cookieand this kind of exsurpassed my expectations by a long shotso i plead with youmake this recipe do backflips to get thebread flour and the cake flourgive it a shot of course you could tryit with all-purpose flour but man i’mjustgoing to town on cookies right now and ican’t stopanyway thank you to all my patronsscrolling up on the screen right nowthank you to everyone who watched that’sall i have today i got cookies to eati’ll see you next timeuntil then take care of yourself and gofeed yourself[Music]you