Hello chocolate lovers!! I dish out secrets to making the best and most perfect chocolate chip cookies!! We’ll be browning the butter, adding ice cubes and waiting at least 24 hours to bake! OH MY! If you love a crispy and chewy edge but melty and gooey center, THIS IS THE VIDEO FOR YOU!
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👩🍳 INGREDIENTS:
*Makes 15 large cookies*
1 cup (2 sticks/225g) unsalted butter
2 small ice cubes
1 cup bread flour (136g)
¾ cup all purpose flour (96g)
¾ tsp baking soda
¼ tsp baking powder
1 tsp salt
2 eggs, room temperature
2 tsp vanilla extract
⅓ cup granulated sugar (white) (67g)
¾ cup brown sugar, packed (165g)
8 – 10oz milk chocolate chips
Coarse Salt
👩🍳 STEPS:
– Melt butter in saucepan over medium high heat. Stirring constantly until golden brown, about 5 minutes.
– Pour into small bowl and whisk in ice cubes to cool. Set aside.
– Sift together flour, baking soda, baking powder and salt. Set aside.
– In a mixing bowl, combine granulated sugar, eggs and vanilla extract. Whip on medium high until the mixture is a pale yellowish brown color and it ribbons. Roughly 5 mins.
-Once the melted butter has cooled, add it to the wet ingredients along with brown sugar. Whip until combined.
-Combine dry ingredients into the mixing bowl in 3rds. Switch to a spatula and mix until just barely combined. DO NOT OVER MIX. on the last ⅓ of dry ingredients, add in the chocolate chips.
-Using a cookie scoop, scoop 1.5oz (3 tbsp) balls onto baking sheet lined with silicone mat, cover and refrigerate at least 24 hours.
-When ready to bake, adjust oven rack to middle position. Preheat oven to 375.
-Place 6 balls on each sheet. Bake until golden brown around the edges, about 12 minutes. Rotate the pan back to front halfway through baking.
-Cookies will continue to cook while out of the oven, sprinkle salt on them immediately and press lightly into the cookies. After 2-3 minutes, remove and finish cooling on wire rack.
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#chocolate #cookies #Chocolatechipcookies
Original of the video here
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Video Transcription
Hey everyone, welcome to my channel.I’m Angie and I’m going to teach you
how to make the best chocolate chipcookies. So,I like my cookies to have a soft and
gooey center with a crispy and chewy edge.And of course, lots of
chocolate chips. I mean,it’s called chocolate
chip cookie after all.So if that sounds like
the perfect cookie to you,stick around and I’ll show
you how it’s done. Okay,first we’re going to melt two sticks,which equals one cup of unsalted butter.Melt the butter in a sauce
pan over medium high heat.You’re almost there. Keep stirring.And this is the color we’re looking
for. Okay, take it off the heat,grab a bowl and pour the
butter into the bowl.Grab a few small ice cubes
and put it into the butter.Trust me on this.So there are two reasons why I put a
few pieces of ice cubes in the meltedbutter. The first one is we
want to cool the butter down.And the second reason is I need the ice
to replenish some of the liquids thatwere lost while we were browning
the butter. Once you’ve done that,set it aside, be careful,
it will be very, very hot.Let’s work on our dry ingredients.We’re going to sift 3/4
cup of all purpose flour,1 cup bread flour,baking soda, baking powder and salt.Combine this all togetherand then you’re going to set it aside.In a large mixing bowl. Combine sugar,eggsand vanilla extract.Mix this on medium high until the
mixture is a pale yellow color.This will take about five minutes[blending noise]so this is what it looks
like when it ribbons.Once the butter has cooled,you’re going to add it to your egg and
sugar mixture along with your brownsugar. Whips this until well combined.Switch to a spatula and combine
the dry ingredients in thirdsand you’re just going
to gently fold it in.Do not overmix. The
more you work the dough,it will activate the gluten and
it will make your cookies hard.On the last third of flour,you’re going to also add
in the chocolate chip.Grab a baking sheet and line it with a
silicone mat and grab a cookie scoop andI’m just gonna divide the dough.Each batch makes about 15 large cookies
and I have doubled the recipe to maketwo batches. Now, for the hardest part,you have to cover and refrigerate
for 24 hours before you bake it.I know, I know you’ll want
to bake it right away,but trust me on chilling the
dough for 24 hours at least,because it kind of solidifies
everything and as it’s baking,it’s not going to go flat and you’ll
have that soft and gooey center.Okay? See you guys tomorrow.When you’re ready to bake adjust your
rack to the middle and preheat the oven to375.You’re going to take your dough out from
the fringe and each pan fits about 6.You don’t want to overcrowd the pan.These cookies take about
12 minutes to bake,but halfway through I will flip the tray
around so that the cookies in the backrow are now in the front row,
just so that it bakes more evenly.Alright! Immediately out of the oven,
you’re going to sprinkle some sea salt,or in my case, I’m using pink saltand then gently press into the cookies.Let the cookies cool for about two to
three minutes before you transfer themonto a wire rack.You want to let the cookies finish
baking while the sheet is still hot.I will link the description.I will link the recipe in the
description below. Drop me a comment.If you have any questions,
suggestions, requests, let me know.Thank you for watching. Actually,
I’m going to take a bite of this.Oh my gosh. Look at… it’s so chocolatey[chewing noise] and the sea salt
kind of balances the sweetness out.It’s really, really good.
This is my favorite cookie.I will go on record and say that these
are the best chocolate chip cookies.If you like cripsy and
chewy edge with a soft,gooey center. These are the best.Thanks for watching. See you next time.