CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need]
VloĆŸit
- Äas pĆidĂĄn 30. 12. 2020
- I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can't think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I'm showing you creates the absolute best chocolate chip cookie that I can imagine.
Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here: jaxsnaxstl.square.site/
Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
đžINSTAGRAM: / brian_lagerstrom
*MY GEAR*
4oz SCOOP: amzn.to/3hkTpgQ
MALDON SEA SALT FLAKES: amzn.to/37PJFIz
10" CHEF'S KNIFE: amzn.to/32vChiv
APRON: amzn.to/37rXqgC
BOOS BLOCK CUTTING BOARD: amzn.to/341OgnD
ESCALI DIGITAL SCALE: amzn.to/30bNZO3
HALF SHEET PAN + RACK: amzn.to/34v7CSC
KITCHEN AID MIXER: amzn.to/33eQot4
MASAHIRO CHEF'S KNIFE: amzn.to/3cSFkFm
QUARTER SHEET PAN + RACK: amzn.to/3jqDGgx
SPATULA: amzn.to/3nSgt9G
SALAD SPINNER (for sifting chocolate): amzn.to/3rt1mFx
FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)
220g (or 2 sticks/1 cup) nice butter
100g (or 1/2 cup) granulated sugar
200g (or 1 cup) dark brown sugar
2 large eggs + 1 yolk
4g (or 1 1/4 teas) vanilla extract
8oz of 70% cacao nice baking chocolate (bars not chips)
330g (or 2 1/3 cups) AP flour
1/2 teas baking soda
1/4 teas baking powder
7g (or 1 1/4 teas) salt
flakey salt for topping
Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.
Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.
Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.
Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.
When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.
#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe
|| MUSIC ||
------------------------------
bensound.com
------------------------------
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support! - Jak na to + styl
The thing I really love about your videos is that you not only have great recipes but you also explain the reasoning behind the process, really helps me elevate my baking to understand what I'm actually doing rather than just following a recipe!
Thanks! Thatâs exactly the content I want to make, Iâm really happy you dig it. Thanks for the comment
Plus, heâs just so likable.
Check out Ethan Chelaboski
My family said the cookies I baked, closely following your video and recipe, are the best cookies theyâd ever eaten and it was the best thing Iâve ever made them. Major major thanks for the recipe and instructional video. Big kudos to you from the fam.
Mine said the same! Killer recipe
Artisanal chocolates chip cookies are very rare unless if youâre New York City. So the majority of the population need to make them at home like in this video
Iâm a pastry cook and make cookies almost every day at the restaurant and I can confirm this is a really good method. If you still want to incorporate brown butter you can do a 1:1 ratio of unsalted softened butter to brown butter or even 2:1. The flavor is worth it!!!
Cool. I'm making these and and will try your 1:1 methodđ„°
This is a stupid question but could you brown the butter, re-harden it in the fridge, and then let it soften? or does the browning just irrevocably change the composition of the butter?
@@estherruth4692you can whip it up in a chilled bowl and the butter should be chilled maybe. You add a Little bit buttermilk 40 gramm to about 200 Gramms of butter you can whip it up
BRIAN! This is the one! I've been experimenting and searching for the perfect chocolate cookie recipe for literally years, especially over the last 2. This is exactly what I had in my mind. This is perfect. You win. Thank you!
These are amazing! In case anyone is wondering - I replaced 1:1 gluten free flour for the AP flour and they turned out incredible!
I made those for Lorn same way with King Arthur Gf flour and they RIPPED!
Thank you, I will do the same. I was hoping he'd have more gluten free recipes since his wife is gluten free.
Did you replace the GF flour by weight or by cup measure?
@@megmayo measured everything by weight!
Finally, a chocolate chip cookie recipe that's not complicated and still delicious. I would love to see you do the same with the giant gooey Levain Bakery choc chip cookie.
Pretty much the main difference would be using a mix of ap flour and cake flour
I don't know what recipe you looked at, but this is far more complicated than most, and not really any better.
@@Margalus Honestly. I'm not waiting 4+ hours to chill. Cookies are an 'I want these now' kind of situation.
I've found the best chew with lasting crunch is after chilling the dough for 2-3 days.
@@malloryg4251 I didn't say it was complicated. Simply that it's more complicated than most other recipes, which it is.
I can't stop making them. These cookie dough is always in my refrigerator, hands down the best cookies ever.
"You can't cream melted butter." But... but... but you put the browned butter in the fridge. And it becomes solid again. And then you cream it.
yesss! this is what i do
Iâll cream it regardless đ
@@Dctctx đžđ€š
@@BaratAnemica you heard me
Ayoo
This is a beautiful recipe. Try adding a tbsp or two of toasted milk powder to the butter/sugar as you cream it. You can achieve very similar flavor to browned butter while keeping the creamed butter effect.
300k subscribers; congratulations Brian & Lauren. You two deserve so much success.
Thanks, Kate!
Iâve been binge watching you videos Brian! Amazing recipes and easy instructions. Being a lazy foodie your videos are perfect to watch as Iâm trying to dabble in bread more. Much love to ya and Lorn. Fellow Chicagoan also!
You know it's a good recipe when you don't have any of the specialty ingredients and it still turns out better than any cookie you've ever made!
What specialty ingredients have you seen in any other choc chip cookie recipe? I'm just curious to know.
Such as the MALDON SEA SALT FLAKES? đ
Just wanted to say I made these for my picky family and they all LOVED these. Thank you!
First ever attempt baking. Made them and they were the best thing ever. Total success!! Thanks Brian!!
Finally got around to making these last night. They were legitimately the best cookies I've ever had, thanks for the recipe!
I laughed when you cued the music and started pouring the milk đ
Can't wait to make these.
Made this recipe yesterday and it was absolutely amazing!! Just how i like it, crunchy on the outside and chewy on the inside. Will definitely be making it again and again
you put so much care into every single video and it _shows_ ! thank you very much for another amazing recipe!
You can brown the butter, cool it in the fridge or over an ice bath, then cream it like normal. Then youâd get the browned butter flavour (which is the best part in a choc chip cookie, IMO) and the texture you prefer. Win-win.
Edit: I learned this from Claire Saffitz :D
I do the same thing. You just have to remember to replace the liquid you lose when browning butter. I add 2 T of milk.
I have a couple of ideas. I've hand chopped chocolate for my chocolate chip cookies for a long time, but the thing I do differently is use two or three different kinds of chocolate. I'll use semi-sweet, some bittersweet and a little bit of good quality milk chocolate also. You can reduce the sugar by a little to compensate for the added sugar in the milk chocolate, but I'm talking about an ounce or two at most, 30-55 grams. And good quality milk chocolate not oversweetened chocolate candy.
Another thing after you firm up the balls of cookie dough in the fridge, you can put them in the freezer. I put them directly in the freezer by placing them on a quarter sheet or plate until they get hard enough to move to a ziplock bag. You can then bake them from frozen without defrosting first, just add a minute or two to the baking time and have fresh cookies whenever you want. You can also leave the dough in the fridge for several days, the flavor develops more. Try it, bake a few the first day and then the rest in two or three days and see if you can tell the difference. It's a great excuse to eat and share cookies.
I agree with the others. This channel is going to take off. Remember us who were here first! (Okay, not first I found the channel last week but I've baked from it and shared it already)
I have an idea for your first t-shirt!
That sounds like a fantastic idea, Kekkai! Thanks for the tip. I'm going to try it when I make this recipe.
I will be baking these on Sunday and cannot wait to gift to my family. We appreciate the 7 tried and meticulous methodology. I have never like the chips in my cookies and now I understand why. Thank you again.
Outcome ?
made these for christmas and they were a HIT yâall. everyone was shook by the sheer size of these monsters but they were also so good. I dont have a kitchenaid because iâm not bougie like that but my hand mixer did the trick, I just didnât rely on the times he suggested for mixing the dough, I had to eyeball it
Brian ⊠youâre hysterical ⊠you take baking to another level ⊠soooo talented and fun to watch you cook !!!
Trying this weekend, super excited. Should have results by Sunday.
Update: Super delicious! I loved this cookie recipe it is an adults chocolate chip cookie, not too sweet the perfect amount of salt and crispy and soft at the same time. Thick but not cakey.
Those look scrumptious! I'll definitely be trying this recipe, I love that it has more brown sugar to white-I prefer cookies like that & I LOVE dark & bittersweet chocolate!
Let me know how they work out for you. I did quite a bit of testing on this one. Should be great
Iâve tried twice they come out terrible I think itâs my mixer idk
@@BrianLagerstrom have you tried using toasted milk powder in your cookies. They give you the brown butter taste without the need to browning your butter
I keep coming back to this recipe. Hands down the best choccy chip cookie recipe I have ever made. As a bonus the recipe is in metric. Thank you so much Mr. Lagerstrom!
at this point I have the recipe memorized but I still keep coming here
I have tried this recipe and Iâve made my own for years and were always popular but wanted to try your recipe yes they r so many out there and tried the melted butter and found them too soft for my taste. This one I must say is above my expectations it was a real treat crispy and chewy at the same time just as I like them đđ»đđ»thank u đ
my favorite so far is Claire's recipe, after brown the butter, she added some spoons of cold heavy cream, and then whipped the melted brown butter and voila, the butter set again and whipped perfectly, and now it becomes my favorite and i re-create it a lot. but i love exploring new recipe, so I'm going to try this one, fingers crossed it'll be good as it looks in the video. thank you for sharing.
I've really enjoyed Claire's as it's definitely been my most favorite but I haven't tried this one yet. I'd like to find a quicker recipe where I don't have to brown the butter and then "re-solidify" the butter. I wish I had more time to do that all the time. Have you tried this recipe yet?!?!?!?
I don't know where you have been all my life but I'm so glad I found your channel! Awesome recipes and they are explained very well. The unexpected humor and shenanigans are the best, LOL.
These cookies are truly next level!!!
I made this by the recipe exactly and I am blown away by how good these cookies are!!! Best recipe ever!!!!đȘđȘđȘ
These were absolutely the best cookies. Thanks for the recipe and keep up the good work.
Thanks for trying them!
I'm new to the party, but my family and my daughter's friends LOVE these. I can confirm that the cookies are delicious with the recipe as given AND as gluten-free by replacing the AP flour with 1:1. Lastly, the dough also freezes really well. I've taken to making two batches at a time, scooping the dough out into the individual cookie portions, vacuum sealing, and freezing the dough. They still bake in 18-20 minutes and come out perfect. Great to have on hand as an easy, quick homemade dessert! Can't recommend the recipe enough.
Just made them. Will absolutely do it again!
Awesome! So glad the recipe worked out for you. Thanks for watching
I tried this recipe over the weekend before last and I still daydream about how perfect they tasted. I did some adjustments like 50g of granulated sugar and 150g of brown sugar and they came out to my taste, not overly sweet but still feels like dessert. I also enjoyed the fact that I didn't have to brown my butter as I don't like the fuss.
If you need a sign, a voice of reason to push you to make this recipe, this is it!
I really love the overall tone of your videos. They are a delight to watch and you explain everything really well. My wife is out for the weekend, so we are making these cookies tomorrow for when she comes back. I can't wait for you to release a cooking book!
Nice! Thanks for watching. Best of luck with these
My human mind wants!! This is cookie perfection. Thanks for your research and share!
Thank you so much Brian!! They are amazing!!!đ
I dont usually like chocolate chip cookies but these are SO good. Made them for my husband's birthday. These are definitely our new go to recipe.
You are the best. Have done several of your recipes. Of course I can tell that you love your own cooking.
The little dance at the end is priceless.đđ
This is the best and easy choco chip cookies recipe. I followed all the steps and just change the chocolate with a 72% cacao choco bar that available in my local store. This is fenomenal!
OMG - I am swept away!! Thank you Bri!
I love the salad spinner sifting hack. Great recipe, as always :)
Thanks for watching
I made these cookies. Bry. This dough crushes my man. Absolutely nailed them. Hands down best cookies I've ever made.
Im going to try this recipe today...this looks like the best cookie recipe so far...đ
Made these today and this is my new go-to cookie recipe. Even with some adjustments they were perfect. We donât have a stand mixer and wanted smaller cookies, hereâs what I did:
-Used hand mixer vs stand mixer, for about half the time as he did on the stand mixer
-Used light brown sugar vs dark brown (didnât have dark)
-Didnât do the extra chocolate on top, still turned out perfect
-Only chilled for an hour - the cookies spread a little more than his but not too much (in future Iâd chill them for longer)
-Made them about 2/3 size of his, so they were done in ~15 mins
These cookies are freakin amazing. Seriously, have tried a bunch of different recipes and this is the best so far.
Thank you Andy. My budget doesn't allow for a stand mixer and I almost closed the video the second he said "This recipe starts with a stand mixer"
I wanted to ask him to make something with a hand mixer too, but I see that you have already used it, thank you.
Love this recipe! You're the man! đ
It' s nice to have a mix of different chips.
Your channel is amazing. Love all your vids!
These are amazing! I gave them as surprises to friends - they were wow'd!!! Especially a baker friend. Ended up with 9 (113-115 g) cookies. Used a 4 T scoop (approx. .5 cup). Another keeper!!!
I also ended up with 9 1/2 cup cookies.
I thought my cc cookie recipe was good, so I glossed over this one.. until today. Thank you, thank you, thank you! So perfect, even with my own add - a dusting of Ceylon cinnamon before bake. Canât talk right now.. gotta get some milk. My family appreciates youđ€
Thanks for trying SUE!
Dude your videos are so good. I'd watch them all day long.
Thanks man! thanks for being here.
Awesome recipe Brian.. thank you!!!
Looks great. Iâm going to make this recipe. I agree with you on the brown butter. Iâm normally a fan of ATK recipes, but their âperfect chocolate chip cookieâ recipe was just ok. I like brown butter sauce, but not in a chocolate chip cookie. Creamed butter is the way to go. đ
Made these again âŠ.. still amazing! Soooo good!
I finally made these cookies and oh, my, goodness. So good!
Glad you like them! I worked real hard on this recipe.
Hi there, came across your chocolate chip recipe after I sort of failed with one from America's Test Kitchen. The one thing I immediately loved was the fact that the measurements are in metric and I wholeheartedly agree that it makes for a more replicable recipe. So far, i've made it 3 times and I've gotten nothing but rave reviews for it. I did have to make a few adjustments, namely that I had to mix it all manually and that I had no brown sugar. I got around the brown sugar by using all white sugar but adding 2 Tablespoons of molasses to get "dark brown sugar" in the bowl. Everything else came out beautifully and I want to thank you again for this recipe.
So looking forward to these.
These cookies are excellent, the texture is incredible. The salt on top is essential. The chocolate is the kicker, if it's too bitter there is very little sweetness. I used a mixture of 85% and 70% on the first batch and it was too bitter. The second batch had 2/3 70% and 1/3 milk chocolate and i found them perfect. My largest ice cream scoop made 13 cookies and baked for 15 min.
I'm reviewing this again to make another batch. I'm chuckling over the shot you made of the cookies that "failed" due to mixing the eggs too hard. You have a high bar! That failure looks pretty dang good to me! These are terrific. We bake a couple and freeze the rest. It's so nice to pull them out a couple at a time for baking.
My daughter and I are taking these on today! Big love from the UK. đ
Good luck. I just remade these last week. Can confirm they work
Brilliant! That. Is. A. YES!!
I just made this recipe and damn are those some good cookies! The main difference between this and say the standard Toll House recipe are the creamed butter which makes the cookies super soft and real chocolate which makes it wonderfully melty. That's the second recipe from this channel that has blown me away to the point where I don't see any reason to go back to my old way of doing it. Keep up the great work!
Thanks very much for giving these a try Tom. Thanks for watching my vids.
I fell in love with this recipe!
Im go glad thanks for watching!
So glad I discovered this channel, such good comfort content
Glad you enjoy it! Thanks for being here.
Looks amazing and very similar to mine. Only differences are that I first brown my butter then re-refrigerate the browned butter to the perfect room temperature to cream with the sugars. I add toasted walnuts for savory crunch and stoke the chocolate need with both dark chocolate and milk chocolate. Theyâre divine!
You know it's a good recipe when you do everything completely differently and it still turns out fantastic.
Yum!!! Happy New Year!!
Happy new year!
Love the channel and the recipes. Great cookies. Iâll be making them often. Working on perfecting the rustic bread recipe too. Thanks
Jâadore !!!
Clair et pro !!
Bravo đđđđŸđ
My mouth is watering, those look so yummy!
Thank you so much for the transcript! I have a hard enough time remembering things I hear properly, and with little kids running around, I'd never be able to bake these if you didn't have the transcripts going along with it.
Youâre channel rocks dude...!
Thanks man, glad to have you here.
SO, I made these, and the moment my chilled dough balls hit the pan, they started melting into a very unflattering puddle. I saved the dough by taking them out before they cooked and splatting the rest onto the pan to create a GIANT cookie. It was really freakinâ good, but I definitely went wrong somewhere.
Could not creaming the butter and sugar long enough cause this? I donât have a stand mixer and my handheld one was making it a bit difficult, so I quit a little early. It seemed pretty well combined but I donât think it was quite there.
Iâm pretty sure I didnât whip the dough too much, either, but I couldâve without remembering.
My friends made this for me, best cookies Iâve ever tasted. So Iâm gonna try making them myself for my friends :) â€
Recently started watching his videos. Very good stuff.
Iâm also happy he mentioned browning butter vs creaming butter. Browning butter, to me, smells soooo good and gives a little bit extra flavor, but it isnât worth the effort and the texture is different. Iâm 100% creaming butter side
Agree! Brown butter is dope but đnot as good as clean creamed Plugra
As always, great video!!!
Thank you so much for sharing your expertise. I am about to engage in my own R&D âŠ.
Brian...You are a genius! I thank you!
Thanks for trying!
Thank youâ. Canât wait to make these. Yummmm
Nice butter, nice chocolate, nice cookies! Thanks.
Made this without a stand mixer or ice-cream scoop while using leftovers (didn't have enough butter so I used half vegetable oil, and my eggs were wrong size so added extra) and it still turned out great, damn good cookie đđŸ
Nothing better than a fresh warm chocolate chip cookie with a glass of ice cold milk. Yum..
Making these as I type this. This is so over the top, I love it! Luckily I found that 4oz disher scoop locally. I can't help but think of that "you vs the guy she told you not to worry about" meme every time I look at the spoon I used to use next to this absolute behemoth!
Yum! I'm gonna have to try!
Thanks for watching.
Iâm in charge of making the desserts at my assisted living facility and the marketing director told me to make a signature cookie so I made this recipe and most tours in the facility have said that is the perfect cookie I also make these for my little nephew every weekend thank you for the easy to follow recipes
I've never baked cookies from scratch before and I'm a kitchen rookie but a good critic none the less haha! These tuned out great first attempt and video was great to learn from!
Brian, these are really damn good cookies! I'm not a fan of typical chocolate chip cookie but with the addition of salt and dark chocolate, and your other recipe recommendations, damn good and will always use this recipe, seriously. Thanks!
Made it again , đŻ I used a lower temperature and worked great!
yesssss!
I just made a recipe I had found on a blog (similar to this), but modified by using dark chocolate and Maldon. I brought them to work so I wouldn't get diabetes, and one co-worker said it was the best cookie she's ever had! So... I'll have to try this one and see how it matches up!
Oh boy Steve will be excited for these!!!
They looks awesome.
Thanks razor
HAPPY NEW YEAR
I made these last night and it's always hard for me to gauge stuff because my nose runs when I cook (always has) and then my taste buds get wonky. But the two test cookies I baked last night seemed not quite sweet enough - not that I like overly sweet stuff. So this morning I sprinkled some white sugar in with the salt on top when I baked up the rest, and can't say for sure whether my taste buds are feeling better today or the sugar did the trick but the cookies this morning were fantastic. So take this for what it's worth. Anyway, I recommend to anyone making these for the first time to try some with the extra sprinkle of sugar and compare them to those with just salt.
The real stone cold truth that no one wants to admit: The more European ingredients you use, the better the baking.
Especially the butter but yep, youâre right
Hey Brian, you made a very bold claim there & I just want to tell you, you are right! I eat Keto, so I adjusted everything accordingly. It turned out to be the best keto choc chip cookie that I was looking for!! Probably not quite the same effect as yours, but in terms of keto version, this is the best for me. And this will probably be my go to whenever I crave for giant choc chip cookies that's keto. Thank you! đ„°
I recently just make chocolate chip cookies and I but half and half of all purpose flour and bread flour. And got good results an your chocolate chip cookies looks amazing.
My wife baked these for me as a surprise. OMG - theyâre wonderful!!!
Cool wife bro!
Greetings from London. These taste great so thanks. I froze mine instead of the refrigerator. Was difficult weighing them out as I didnât have a scoop but wet hands help. Next time I make these Iâll add some walnuts as i think every great cookie needs a nutty crunch đ
Thanks for giving them a try!
I just discovered your channel and I'm loving every single video. I'll be making these cookies this weekend because chocolate chip cookies are the favorite 'round these parts and these ones look perfect.
Any thoughts on adding cornstarch to cookie dough?