Ultimate Chocolate Chip Cookies

hi I’m Liz from Lizzie’s sweet treatsand I’m here to make some chocolate chipcookies with you todaywe’re all stuck at home right now andthis is a really fun activity to do withyour kids or by yourself and you getsome great cookies at the end of it sothe first thing that I do what I’m goingto bake is I make sure that everythingis clean and sanitary so here should beup and back and your hands should bewashed for at least 20 seconds good ruleof thumb is while you’re washing yourhands you’re singing happy birthday andthat usually is about 20 seconds longand that should cover it you should haveyour recipe for the ultimate chocolatechip cookies if you don’t have it justsend me a message and I’m happy to sendyou a copy our first step is to heat theoven we’re going to set our oven to 375X you measure all the increase and thenwe’re going to put foil on the counterso when the cookies come out of the ovenjust put them on so cool so I’m justgoing to black oil aside right now andnow we’re going to start measuring soour first step is to put the brown sugarshortening milk and vanilla into a bowlwe need one and a quarter cup of firmlypacked brown sugar so you’re going touse your hands that’s one of the reasonswhy it’s so important to clean becauseyou’re actually going to be stickingyour hands into the brown sugar I’mgonna take my one cup measuring cupscoop it and then with the heel of myhand I’m going to push it down just likeyou were making a sandcastleget that in nice and tight and put thatin my bowl just like a sink so there’smy one cup and here is a quarter cupsame thing I’m packing that in with theheel of my handnext thing is my short name so I like touse the Crisco sticks I find them to bemuch more convenient then the Crisco tubthere’s nothing wrong with the tub thisis just really easy because all I haveto do for this one is look on the sidefor the measurements and it’s right handwill say 3/4 of a cup and then I canjust take a knife and cut right therethis I’m not using I’m putting on a sideand I just have to empty it into my bowlor unwrap it into my bowl trash overhere if you’re using the tongue what youwant to do is scoop it out with a rubberscraper and then pack it into yourmeasuring cups you would use a half anda quarter cup scoop it out squish it inand then you would have to take it out -scraping the sides my next ingredient is2 tablespoons of milk any kind of milkwill work I use a lot of Technol becausethat’s what I have in the house itdoesn’t really matter it’s not gonnareally make a difference what I measuredmy milk I have my tablespoon and I’mgonna measure that over a separate BowlI don’t want to measure it over thisbowl because if I accidentally spillsome I’m not gonna have the exact amountand I want it to be exact because I wantmy cookies to come out the same wayevery single time I make themand there’s two so now I know it doesn’twrite it now I’m going to pour that inand my next ingredient is one tablespoonof vanilla it doesn’t really matter whatbrands you use I don’t use the purevanilla I use an imitation vanilla justbecause it cost less it doesn’t reallymatter I know it is very expensive takeone tablespoon of vanilla you’ll noticeon your recipe that where it saystablespoon I use a capital T if you’reever reading a recipe capital T thatmeans tablespoon if you see a lowercaseT that means teaspoon and yes I didalmost just put the cap of milk on thevanilla if you caught that okayand then we’re going to beat that withthis on medium speed until it’s wellblendedlet’s beat this part up it shouldn’tleave this our next step is to Elliottso same thing with the egg we don’t wantto break it on the sign and put it injust in case we get some shell or if forsome reason you have a rotten egg youdon’t want to put it in there and theneverything is ruined so I’m going to usethis bowl that I use for the milk andthe vanilla and we’re going to crack myegg the air to make sure I’m not a newshelland that my egg is okay everything looksgood I’m gonna pour that in and now I’mgonna beat with my hand mixer and itshould look like this when you’re donemixing the egg in okay step two in aseparate Bowl that’s gonna be my silverbowl we’re gonna combine our dryingredients that’s gonna be our flourour salt and our baking soda so I’mgonna set this aside and we’re justgonna measure our flour first we needone in three quarter cups of all-purposeflour now and I’m gonna bring my flouragain I want all my measurements to beexact so I’m going to scoop up my onecup I’m gonna use the straight edgespatula I’m gonna spread around theflour in the measuring cup measuring yesmeasuring cup and I’m gonna scrape thetop off so that’s flat and I had exactlyone cup if you don’t have a straightedge spatula you can use the flat edgeof a butter knife works just as good sohere one cup and I need three person twocups are going to you and a quarter of acupand that’s one in three quarters offlour my next journey it is one teaspoonof salt here’s my teaspoon my salt samething I’m going to use my strangespatula to scrape it and make it even inflat so I have exactly one teaspoon addthat in and the next thing is my bakingsodaI need 3/4 of a cup so I’m going to use1/2 teaspoon and a quarter teaspoon toget that measurement and we’re gonna dothe same thingonce you use my straightedge spatulawe’re about the flat side of a butterknife so here’s my house here’s myquarterso what I want to do now I just want tomix that a little just so it’s evenlydistributed throughout and then we’regonna move on to my next step which isto mix my wet ingredients and dryingredients together where it says onthe recipe mix together with the scoopthen add two shortening mixture mix witha hand mixer on low until just blendedI’m going to pour that in and what Ilike to do before I mix it I like to sitdown a little just so that the flourdoesn’t poop up at me when I startmixing that can make a mess I’m gonnamix this on lowit’s going good just blended I’ll showyou what that looks like one second itdoesn’t take longremember I’m still going to be adding mychocolate chip so if you still see alittle bit of flour that’s okay becauseyou’re still gonna do a little moremixing with this just get a little morein there I’m going to clean off mymeters by lifting them up a littlehigher and pretty turning up the speedbut it’s not inside the dough it’s abovethe dough and everything is just kind offlying on the side that’s just to cleanmy butor is off and now I’m going to addone cup of chocolate chips you can alsoadd M&M which I so I’m not doing thatbut the M&Ms really make it taste reallygood you’re still really good with justchocolate chips the M&Ms will just makeyou need an extra special pour that inand I’m going to use my rubber scraperto mix that around just till they’reevenly distributed you don’t have to gocrazy you don’t have to mix it quicklyjust fold it in scoop it up and foldyour rounds and that’s our job our nextstep is we’re going to drop around thetablespoonfuls of dough onto our bakingsheet that’s why they’re called dropcookies if you didn’t know chocolatechips are top pussies so we’re gonnatake a scoop and just use another spoonto push it down I know cookie dough’she’s so good and everybody wants to eatit I don’t recommend it because it hasfour egg you there is a chance ofsalmonella I know a lot of people usedto finger and do this and push it offbut then you lick your fingers andthat’s why I use two spoons you wantthem to be about three inches apartbecausethey’re going to spread while they bakewe’re only going to be one sheet of timeto sway the air in the oven cancirculate around them evenly and thenthey come out really good there we goand now we’re ready to go in the ovenand put it in the middle wrap this waythe air can circulate around it evenlyI’m gonna set it up to eight minutesbecause I’d rather have my cookies alittle work on the chewy side than onthe crisp side my timer is going off tothe eight minutes I’m gonna take a lookat my cookies they look a little wet I’mgonna put them back in for one moreminute we’d see over here it looks alittle wet I don’t want them that gooeyso one more minute and then we’ll takethem out the timer has gone off andcookies look good so I’m gonna set themaside on the counter for two minutes thecookies have cooled for about twominutes on the cookie sheet you want totransfer them over to your foil to letthem cool the rest of the way now you’llnotice I’m not just going in andscooping it up because if I do it’s veryeasy to break them and you don’t wantthat I’m gonna go around the side loosenthem up a little and then transfer himover they look goodthe reason we only leave them on the panfor two minutes is because if you leavethem on for too long like I did withthese on purpose so I can show you ifthey get really flat the pan is stillhot so they’re still spreading you seehow flat they are if you don’t finishall the cookies today they freeze reallywell enjoy