Скачать или смотреть The PERFECT Chocolate Chip Cookies (SUB) クッキーで迷ったらこれだ！

Cookies for santa? Nope- only for us to eat!! →    • Видео  

Perfect for the holidays or any time for that matter, this chocolate chip cookie is the best cookie I've made to date :) My journey with the humble yet classic chocolate chip cookie started when I was 9 years old. I made my first batch with an old recipe my mom had tucked away. Fast forward to now, I have made chocolate chip cookies over 100 times in my life, tried dozens of tips and tricks, and I finally found my favorite recipe. I have published another recipe (link above) but with more research and testing, I fell in love with this butterscotch-y, thick and gooey in the middle yet crisp at the edges, sweet but not too sweet recipe. I love it so so much, and I hope you all try it :)

#chocolatechipcookies #cookies #chocolate

00:26 Making brown butter
01:51 Wet ingredients
03:43 Dry ingredients
05:23 Scooping
07:11 Baking
07:52 Serving

The ingredients are below!

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Recipe:
(See video for US Imperial measurements. Metric below)
Yield: 11 cookies about 10cm in diameter
***Scoop is no.24 size. The diameter is 6cm or about 2 inches.
It holds 3 Tbsp/about 40g of cookie dough.
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150g butter
About 20g of milk (or enough to replace the water lost in the cooking process, about 1 Tbsp and 1 tsp of milk)
1 egg
2 egg yolks
50g caster sugar
150g brown sugar
1/4 tsp salt
1 Tbsp honey
2 tsp vanilla
1 tsp instant coffee
150g all-purpose flour
100g bread flour
1/2 tsp baking soda
130g chocolate for mixing in
40g chocolate for topping
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Please watch the video for instructions!

POINTS:

1. Please chill in the fridge before baking. This helps the cookie to keep its shape!

2. Don't skip out on browning the butter. It adds a delicious caramel-like flavor to the cookies.

3. Also do not skip out on adding milk to the butter after cooking it down to brown. The water from the milk helps the sugar to dissolve creating a nice caramel browning and more flavor. The milk adds more flavor.

4. Before adding the chocolate, it is ok to see some white streaks of flour. This will get mixed in when you fold in the chocolate. Overmixing will result in tough cookies that shrink.

5. For more dense and gooey cookies, use melted butter. If you want a more cake-like texture, use room temp butter and cream it with the sugar with an electric mixer until pale and fluffy.

6. If serving to kids, I recommend omitting the instant coffee and using 50% chocolate as the 86% might be too bitter. For adults, I recommend 86% as it balances out the sweetness of the cookie dough.

7. Use baking SODA and not baking powder! This will help create that density while helping with the flavor and browning of all the ingredients. Baking powder will make your cookies lighter and cakey.

8. Please bake from the refrigerator and not frozen. Although this is possible, the baking time will be a bit different from what I do. I did this with the same temp and time and the centers were raw and the edges were too tough.