Chocolate Chip Cookie Upgrade: Crinkly, Chewy, Browned Butter | Easy No-Mixer Recipe
Vložit
- čas přidán 17. 05. 2024
- The ultimate Chocolate Chip Cookie recipe. Simple techniques turn the classic cookie we're all familiar with into something next level, loaded with texture and flavour. Plus, it's super easy to make. It all comes together in one bowl, with no mixer required.
Say hi on insta: / sheldoskitchen
Hi! I'm Sheldon (aka Sheldo), an avid baker and cook. You may know me from season 4 of The Great Canadian Baking Show. Subscribe for more videos every week with delicious recipes you can make at home.
Ultimate Chocolate Chip Cookie Recipe
Ingredients:
- 150g (2/3 cup) unsalted butter (if not weighing, melt butter first then measure in liquid measure cup)
- 30g (2 tbsp) cold water
- 100g (1/2 cup) sugar
- 100g (1/2 cup packed) dark brown sugar (light will also work)
- 1 large egg, fridge cold
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1 tsp kosher salt (use 1/2 tsp for table salt)
- 175g (1 1/4 cup) all-purpose flour
- 150g (3/4 cup) semi-sweet chocolate chips (sub any chocolate: bitter-sweet or dark chips, chunks, chopped bars, etc)
- Flaky sea salt, for finishing (sub kosher salt, coarse sea salt)
Brown Butter
1. Place butter in a medium stainless teel saucepan. Cook over medium heat, swirling every so often to melt evenly. The butter will start foaming, steaming, and gently popping. This is the water in the butter evaporating.
2. Once the noise quiets down and the foam subsides a little, most of the water has evaporated. At this point, stir constantly, scraping the bottom of the pot so that the milk solids do not stick.
3. Keep cooking until you see light brown bits at the bottom of the pan and can clearly smell a deeply buttery and nutty aroma.
4. Turn off heat and immediately add the 2 tbsp cold water to the hot browned butter. The butter will sizzle and steam. Transfer butter to a mixing bowl (metal bowl will help with cooling) and set aside for 5-10 minutes to cool.
Make Dough
1. After the butter has cooled slightly but the bowl is still warm to the touch, add in brown and regular sugar. Whisk to fully combine.
2. Add in egg and vanilla extract. Whisk vigorously for 1 minute until the mixture lightens in colour and thickens slightly.
3. Add baking soda and salt. Whisk for 15 seconds to distribute evenly.
4. Add flour to bowl and use spatula to stir and fold until the batter is even and there are no dry patches of flour.
5. Add chocolate chips and fold to distribute evenly.
Shape & Chill
1. Use large #20 cookie scoop to portion into dough balls. If rolling by hand, aim for around golf ball size or 3 tbsp (just under 1/4 cup). The dough will be slightly soft and sticky but still shapeable into rough balls. Use slightly wet hands to help with sticking (but honestly just embrace the stickiness and power through haha). If the dough is too soft to work with, chill for 30 minutes and try again. The recipe makes roughly 12 golf ball sized dough balls (but sometimes I get 11, depending on how much of the cookie dough I snack on).
2. Place all the dough balls close together on a lined cookie sheet. Cover and chill in fridge for 30 minutes minimum, up to 48 hours. The dough can also be frozen. After the balls harden in the fridge, transfer to a freezer bag and keep up to 3 months. Bake straight from frozen but add 2-3 minutes to the baking time.
Bake
1. Pre-heat oven to 350F (175C) with rack in the centre.
2. Place max 6 frozen dough balls on one lined cookie sheet. Sprinkle lightly with flaky salt.
3. Bake one tray at a time for 10-12 minutes at 350F. When ready, the outside of the cookies will be lightly browned and crinkly. The centre will be blonde and puffed up.
4. Cool on tray for 5-10 minutes then transfer to wire rack to cool completely before serving.
00:00 - Intro
00:43 - Intro song
00:53 - Welcome!
01:12 - Cookie requirements & why I'm usually disappointed
03:05 - The original chocolate chip cookie
03:07 - Factors of cookie texture
04:34 - Upgrading the cookie
05:13 - Begin recipe (brown butter)
07:19 - Make dough
09:10 - On measuring flour
09:49 - On chocolate chips
10:07 - Finish & portion cookies
11:13 - Bake cookies
12:40 - mmmmmmmm
13:54 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc - Jak na to + styl
I've been making chocolate chip cookies for at least 50 years. These are amazing! They taste delicious & won't last long at our house. Thanks for the cookie upgrade.
Wow Patricia, you don't know how happy that makes me. You're welcome and I'm so glad you enjoyed the cookies! Here's to many more batches of them!
This is similar to mine but I use milk not water.EDIT And actually if you add a pinch of cinnamon and almond extract they add alot of flavor just a bit though
@@sheldoskitchen 294
The “new” cookie looks like a flat ruined piece of crap
If you have been baking this long (like me) you may remember the taste of thee original Mrs Fields cookie - not today’s version which is almost an abomination. Can you tell me if this version gets close to what she did?
The only info she gave away was that she baked them at 300. I was living in CA at the time so I enjoyed them at their best. I have travelled a good bit. I have several dear “food memories.” The soft flatbread I would by on my way to school in the morning, my first bite into Scotland’s shortbread and my first taste of Mrs Fields cookie. Debbie, if you ever read this, give us a hint into what you did. Also bring back the original version before you sold the company.
I have 2 teenage boys. An 18 and 16 year old. We made these together for the 1st time. It was a wonderful family time as my boys enjoyed learning more advanced baking techniques. We all enjoyed eating these cookies together- they are amazing! It was a wonderful experience for our whole family!❤
Love this recipe! Made it four times now, and here are my thoughts:
-don’t be a coward when it comes to browning the butter. There’s a huge range of acceptable browns, and if you’re an anxious baker like me, it’s (probably) not burnt (yet).
-I like reducing the sugar by about 20% depending on what I’m mixing in. At the same time, don’t panic if you taste the dough and it’s too sweet. It bakes up less sweet.
-if you’re scooping the batter by hand, you’ll probably need to add extra flour. It’s a really soft and sticky dough, and it’s really only workable with a scoop as is.
-go hard with the add ins! I’ve done it so far with semisweet, dark, toffee, and walnuts. It’s a really versatile dough, and basically anything tastes good!
-you’ll need a double batch. Trust me. Unless you’re a psychopath who follows serving sizes and/or is satisfied with a single cookie.
-a few good slams when they come out of the oven really helps the crinkles!
What do you mean by slams??
@@ffgundes slam the baking tray on the counter top 👍🏽
I followed exactly this recipe but when I get them out of the oven I have an underbaked core thar deflates after some minutes they are out of the oven. Maybe is it my oven? I don't really know. They rise inside the center inside the oven but they deflate outside the oven.
@@FrancisL-5CES it might be your oven! all ovens are different. i would suggest an oven thermometer. theyre pretty affordable and make a world of difference when trying to understand your oven. for example, mine usually runs about 25-50 degrees hot, so i set it to about that much under the actual temperature i want it to be. an oven thermometer helped me learn that!
@@FrancisL-5CES These cookies are supposed to look deflated and soft in the middle, crunchy outer rim.
Sheldon, I don't know if anyone's ever told you this but you have the most wonderfully soothing voice. You should totally narrate books or do ASMR videos. I could listen to you for hours. :)
These cookies are RIDICULOUSLY good! I've been on a baking spree for a few weeks now (!), have made different styles of cookies, pies and cakes and these are hands down, by far the best thing I've eaten. I'm talking cheese cake too! I just ate 5 large cookies and even when I was finishing the last one I was still making mhmmm noises and just couldn't believe how good these are. Mine came out very dark brownish, not only after baking but the same goes for the cookie dough. Don't forget to sprinkle the flaky sea salt on top, it's a must! Consider a 10 minute freezer rest if you really can't wait and definitely make sure you have cold milk! Thank you very much.
I'm making these cookies again at the request of my grandson's high school basketball coach. The team just won the Illinois State basketball championship, so I am inclined to make as many cookies as he wants! I doubled the recipe again. They are amazing. Thank you again for the recipe.
Who else is the only person who likes there cookies crunchy 😭? Ive been baking for the longest time, and each time I have the opportunity to make cookies for MYSELF, they are crunchy foreal!
This is an amazing first video Sheldon! I love all the science behind it and I never thought about adding water back to brown butter. Your voiceover and sultry music describing the end result are so soothing. They need lounge music like this! 😋
Thank you Karen!!! Hahahha I did my best ASMR voice for that section. Glad to hear you enjoyed it!
I'm glad I am not the only one who loves using browned butter in recipes, it is a literal game changer in flavor depth. I have been OBSESSED with Brown Butter Banana Bread w/toasted walnuts W/a brown butter, brown sugar, crushed walnut crumb topping. It is to die for. I do add cinnamon and nutmeg to my Banana Bread also.
Yum!! I never have thought of using brown butter for banana bread! Does it affect how the bread rises?
This is the perfect chewy cookie recipe. I used half melted butter half room temp. They still came out great. I also smacked them on the counter a few times to ensure crinkles formed. These could have come from a bakery. Absolutely fabulous.
I finally tried this recipe yesterday. These are up there with some of the best I’ve ever made, and as a bonus they’re easier both to make and to clean up after. This’ll be my go-to recipe now
This is the best guide to browning butter ive seen yet! Always annoys me when other recipes just tell you its ready when its brown. Bold of you to assume i can see the colour beneath the foam
so excited to make these cookies, and as a biochemistry PhD student, really enjoyed the little bit of science! Loved you on bake off, your flavour combinations were 🔥🔥
Thank you Erica!!! I love the science behind baking. It really is just edible chemistry!
@@sheldoskitchen Doesn't baking soda increase the pH? Making it easier for Malliard reactions to occur
@@Mathsaver Baking Soda's PH is 9 making it slightly more base than water, which is why it will react favorably against more caustic acids in addition to having sodium bicarbonate if you're after them bubbles...
Sheldo - I found your channel by accident and I'm glad I did. You're so detailed with your recipes and your personality shines. Keep producing those videos and providing great tips! Much appreciated! 😊
SAME here ...then i thought hmm?? maaaaybe it FOUND ME LoL!
Thank you so much!!! Really motivates me to keep on making videos on food topics that excite me!
@@sheldoskitchen I'm another home baker who just found your channel from a CZcams recommendation. I've enjoyed all your videos I've seen so far and became a subscriber. I sure hope you continue to make these excellent food videos.
I'm making a batch of your English muffin dough today. My husband & I are looking forward to trying them.
I’m obsessed with your recipes and videos - more please! Especially your baking science - I’m nerding out so much on these and loving it ❤
I've been so afraid to make chocolate chip cookies because I knew it would have to fit the same requirements as you. I'm so so thankful that you shared your recipe and even gave us the science behind it. These are my new favorite cookies to make!
This has become my runaway bestseller item in the coffee shop! Love all your videos, so easy to follow with great details. Thank you, from 🇹🇭 😊
I just made your chocolate chip cookies. Where have these been all my life? They are AMAZING!!! I have binged all your episodes and am next going to make that cheese cake because is also looks amazing. Are you going to do non-baking recipes as well? I love how you explain the science behind the cooking. Knowing why you add the water back into the brown butter was so helpful and interesting. For someone who is just starting, your videos are so well done (editing, lighting, sound quality etc) and look quite professional. And on a quick personal note, I’m so glad to see more diversity in food. Your voice is so soothing and I gotta tell you, I think you are so damn cute!
Wow thank you!!! You’re too kind. I’m so glad the cookies turned out so well for you!!!
I LOVE how you explained why they turn out so much better- fantastic!! Just watched this and immediately subscribed!
This is the ultimate cookie recipe I have ever seen! I am hooked to all your other recipes too. Liked and subscribed 😊
So proud of you sweetie. Can't wait for you to quickly enter into some CZcams drama
Brb apology video upcoming. What should my first scandal be!?!
Love you both
@@sheldoskitchenmaking pizza and putting pineapples on it. The Italians will cancel you first.😊
Thank you Sheldo for generously sharing your recipe and technique. I got so many compliments out of these cookies!
I love how you pointed out the difference in cookies and the science part it makes me understand the points in a cookie and make the necessary adjustments to my own like
Idk where you went but you need to come back! Your videos are so informative and joyful
Love the fact that you include minor details like egg temperature. Can’t wait to try this
This IS the Best chocolate chips cookies ever!!!! I have already made 4 batches since I found your video a month ago!! But I still couldn’t get the cookies to spread out so perfectly like yours especially if I took them out from the freezer. It usually just spread so little with a dome shape while the edges harden quickly. Any tips to solve this baking issues? Regardless they still taste amazing!!
@@tracyngan2171Let the dough warm until it's room temperature before baking
@@tracyngan2171 the problem is probably from the flour, if I were you I would have try a mix of your flour and oats flour 😊
Or possibly you have a hot oven reduce the temperature to 325'f or place the cookie sheet into the oven before it comes to Temp you can make the larger ones due to the lower temperature in the beginning of the bake.. see what
Benjamin the Baker has to say about the
time and temperature factors
we can always use a little bit of help to gain experience to
provide a great new
finished product for your family, friends
and loved ones.
PEACE AND LOVE..
Mr. Sheldo I absolutely love these cookies SO much!!!! I’m now delegated to these cookies for all future holidays, whenever we have a potluck, people emphatically insist I bring these cookies. Thank you so much for developing and sharing this incredible recipe, you’re a brilliant baker, love 💕
You are such fun to watch...of course, your recipe and technique baking these cookies are awesome! Thx for sharing, Sheldo 😊
Can’t beat a classic chocolate chip cookie! I love the ones that are chewy on the outside and soft on the inside
Ok then this cookie recipe is the one for you. They’re super chewy and stay that way for days (if they last that long)
I’m so excited to make these! My all time favourite cookie is chocolate chip. There seriously is no better cookie!! Thank you for sharing this! 🙌🏽
We are kindred in that belief Tracey!!!!! Let me know how it goes if you try this recipe out 😄
Thank you SHELDO ! for the best chocolate chip cookie recipe. I have tried so many and yours is the best . Thank you please dont stop putting out more videos!
Yum!! I can't wait to make these!! Thank you Sheldo!
Ive tried reddit’s best cookie recipe, tasty’s 2 day brown butter cookie recipe, joshua weissman’s recipe, preppy kitchen’s recipe and so far this is the best best best!! Ive tried so far and will never have to experiment with another cookie recipe :)) its easy to make and tastes even better the next day or two resembles an upgraded version of subway cookies ! Thank you so much for developing this recipe for us i appreciate you cookie god!!
This is the best chocolate cookie recipe by far. Every time I make chocolate chips cookies they come out to puffy or I taste to much of the baking soda. But these effortlessly spread and came out beautifully. If you make these cookies step by step like the video you will definitely have beautifully done cookies every time!!!!!! Thank you soooooo much SHELDO!!!!!!!
Exactly! The puffiness 😏
These cookies look delicious, I will make them soon. Thank you for sharing 😊
I made this. I watched the video about 5-6 times to make sure I had it. I followed the recipe to a T. And my GOD are they good!!!! There is something about the brown butter that makes it so good. Like he describes it, the outer edge is crispy but the inside is still gooey goodness. I cannot wait to make the other recipes on your channel because if as simple as chocolate chip cookies can be elevated like this, I can only imagine how good the other recipes will be. Thank you Sheldo!!!! I have subscribed🧡
AH! Your comment just made my day. Aren't these cookies something?? I love that it's such basic ingredients but transformed through technique into something pretty marvellous. Cheers Jamie! :)
OH MY GOSH! The batter is sooooo good! I don’t know how many cookies I’m gonna get out of this if I don’t stop eating the dough! It’s so buttery and flavorful! I have to say I have a horrible oven. I have a temp gauge but i can never seem to get the proper temp. I really hope I don’t ruin these! I will tag you on IG (unless I ruin them 😂) They are chilling in the fridge now!
I have made these a couple of times now and they are delic! I wasn’t sure how they would turn out in my little toaster oven (my oven is broken) but they did just fine. They are exactly what you say: crispy edges and soft centres. Darn good, my friend!
We LOVE these cookies! It’s everything I had been looking for. My cookie snob daughter loves them too. Thank you for this recipe! Great job! 🎉
my faves have added molassas melted or browned butter, and half the chocolate chips called for so you can really taste the delicious cookie, and not just a mouth full of chocolate.
This is it. There are countless "Best Recipe...", "Professional secrets..." type CZcams videos on the chocolate chip cookie, but this is the only one that delivers 100%. This is the only video you need.
so hyped for more of your content!! my favorite cookie is a hearty chocolate chip cookie (salt sprinkles are a MUST)
Thank you! And yes 100% agree. The salt is non-negotiable.
Your description at the end had me mesmerized. I’m going to try this recipe tomorrow!
I’m new to baking and cooking and you are SO HELPFUL! Thank you!!!!
My fav cookies are double chocolate cookies! Hope to see a video on that in the future 👀🍪
This recipe is amazing and foolproof!! I had so many failed attempts at baking cookies, but I used your recipe and they turned out beautiful and delicious. I am never using a different recipe 😋😋
Omg hi sorry for the late response. I'm SO happy that this recipe worked out for you! It's definitely the only chocolate chip cookie I make and I'm glad to share the love!
I love how you also explain the science of why adding certain ingredients will help intensify flavors or browning, like you did with the baking soda and Maillard rxn, definitely gonna try it myself because I can tell its gonna be good. Also hi back at 7:21.
You're in-depth recipe instructions are amazing. Years ago, l spent so much energy trying to figure out how to make a decent chocolate chip cookie. However, when l found a video that explained to me in a certain way, l finally was able to accomplish my goal.
Thank you for the recipe! Decided to make the cookies at the last minute for a family event today. A total, runaway hit.
Don't have dark brown sugar in the house ... have always just added a bit of molasses for the darker color and deeper flavor. Unfortunately, it was probably the additional liquid of the molasses that made the dough very wet. Impossible to form and turn the dough. So just doled out by hand what looked to be approximate 3-tablespoon mounds. The dough was firm and easy to shape after the minimum 30 minutes in the fridge, though. Skipped the additional salt ... good decision as the result had just enough of the sea salt balanced against the sweetness to make it amazing. Think the additional salt would make the cookies a bit too salty.
Next time, will chill the dough for a few minutes before forming the cookies. Then continue chilling. Was going to add nuts in the batch today but didn't have time. Will add salted cashew next time.
Thinking this recipe will also be great baked in a square pan and cut into squares like fudge brownies. So many ways to experiment with this awesome, easy recipe. So exciting ... just subscribed!
i’ve made these cookies more than a dozen times now (i had a bake sale) and my goodness they are the most delicious cookies i’ve ever made.
i did make some adjustments based on my own preferences (reducing the sugar to 75g of brown sugar and 75g of white sugar) while also swapping chocolate chips for chopped chocolate.
one thing anyone making this recipe should be aware of is that the 30 minutes in the fridge should be strictly followed, and make sure to put the rest of your dough back in the fridge while your first batch is baking, because i didn’t and ended up with cookies that spread a bit too much even though they were on my counter for 10 minutes tops. the texture of your cookie changes drastically depending on the time it was in the fridge.
all in all, thank you sheldo for your amazing recipe. all the cookies sold out at the bake sale thanks to your help!
These are my go-to cookies now. I get compliments left and right from everyone and have geared people to your channel as well.
Your videos are super informative, and I’m a know it all ;)
You are so much fun to watch and listen to! I'm going to make these!
Made these cookies last weekend and they were amazing! Roasted some walnuts and added them into the mix since I love walnuts in my chocolate chip cookies! Ty for this amazing recipe! If I wanted to make 24 cookies instead of 12, would I just need to double everything in the recipe? Thanks in advance! 💖
I love how you go so in depth to the science of the food but still keep it interesting and easy enough to understand. Can't wait to clear up some freezer space so I can make a batch or two for cookie emergencies! 🍪🥰
P.S. My favourite cookie is the chocolate chip, but a good oatmeal raisin is a close second!
Thank you so much! Can't wait for you to try the recipe. Let me know how it goes!
Btw, I'd recommend making a double batch. That's what I always do so that I can bake some and freeze the rest. One batch won't last long!
@@sheldoskitchenis it okay if my eggs has been chilled for 4 days
Amazing explanation of browning butter! I was always told to do it but never HOW to do it- thank you!
Thanks so much Sheldon for sharing such a delicious recipe for chocolate cookies!
How is your first video on CZcams this good!?!? Loved the video, now off to make these!
Omg thank you Nick, that is so sweet. Please let me know how if goes if you make these!!!
I have to say these cookies are probably the best I’ve ever cooked
I made 2 of your recipes tonight after my partner stumbled upon your channel. I'm really pleased with the outcome of dinner and what will be dessert. It's exciting to get back into the saddle of being in the kitchen. Thank you for your videos and love from Vancouver Island
This guy is precious and the recipe is solid. He's a keeper.
I’ve always wanted to try using brown butter to up my cookie game! My favourite cookie is matcha white chocolate macadamia nut cookies 🥰
Once you try it once, you won’t be able to go back. Just the smell alone from making the browned butter is worth it, not to mention the flavour!
Think this is the recipe that'll finally convince me to try browning my butter! Favourite cookie is tough, but you can't go wrong with the classic chocolate chip (:
YESSSS. Once you try browning your butter, you won't be able to go back. Who can say no to toffee caramel-y goodness!?
You will never be the same!
Sheldo, I made these yesterday & im already making another batch today. Positively glorious cookies 🤤
Best cookie ever!!! Your channel is absolute gold, the production is beautiful and the cookies taste soo good!!
Gonna make these for my NRA club meeting tomorrow.
I'm only 1:34 in.. and this video is already very intense.. :|
My all time favourite cookie (for the moment) is Claire Staffitz's Pecan Brittle Oatmeal Cookie. So divine!
Oh Hell I'm looking this up also while I'm in the kitchen making these !
Hi there, I tried your recipe for the first time and I believe that it's the absolute best chocolate chip cookies that I've ever had. You were RIGHT!!! Thank you for sharing
These are the best, I can not believe how amazing they came out!!!!!
Sheldo! My goodness! This is an awesome recipe! This will be my go to from here out. You Rock!
Sheldo.. thank you so much for this recipe! I had two failed attempts at almond roca recipes. One of them I was able to save at a point before it turned to a sugar cement block so I looked for something to use the browned butter, sugar and all those chocolate chips and almond for. No way was I going to go for three attempts! These cookies are so yummy! Because I had a full cup of white sugar with a cup of browned butter, rather than add brown sugar, I added molasses. I don't know how much it was as I just kept smelling as the food processor whipped the heck out of the separated browned butter and sugar. Maybe a third cup? Anyway, you have saved at least half the failures in a way that is an absolute win. Thank you... and I will absolutely make these again!
I just made these and they were phenomenal, truly the best recipe out there. The cookies turned out exactly as described. Would recommend to everyone!
Omg I loved you on the great Canadian baking show!! So happy to see you’re on CZcams.
Been wanting this kind of cookie! The crinkly one but still chewy in the center. Going to try this soon. Thank you so much!
This seriously is the best chocolate chip cookie recipe I have made. It’s just perfect!!
Where has your channel been all my life! I’m obsessed!!!
That turning the rolled dough inside out was genius. ❤
OMG thanks for this recipe. Its exactly what I've been looking for in chocolate chip cookies
Im so happy Ive found your channel, it gives me motivation to bake more
Really really really AWESOME, DETAILED video for beginners. Loved it!
I love the nerdy science-y bit! the result looks amazing.
This is a great recipe. Thank you for your hard work figuring out how to make this perfect cookie. Yum
Definitely going to make these over the holidays :) brown butter is a great tip! And adding the water back in is such a smart idea! Thanks Sheldo!
I apologize for my earlier comments. YOU are a genius. I am on my second batch and I refuse to put those in the oven until later tonight. Thank you so much for this recipe. I am now a subscriber.
This was so calming watching your video, and I have learnt a lot on how to make some amazing cookies.
I was randomly looking for a chocolate chip biscuit ( cookie) recipe.
This one caught my eye bc it looked like some complicated mess. Of course, I have to try.
I can tell you that it is one of the best choc chip biscuits I have ever made ,& I have made many over the yrs!
They are easy to make & the taste is absolutely delicious!! Melting that butter exactly how you have said is what makes this such a superior biscuits to any other one that I have tried.
Thank you, this is definitely my favourite.
Love from Australia 🇦🇺 ❤
Your chemistry knowledge and application are top notch!
I just baked these cookies and I was not disappointed. I followed your recipe to the T and they are the chef's kiss 🤌🤌💘 this is going straight into the recipe book. Thank you for taking the time to make this video.
Wow! So much helpful information about cookies! LOVE it
Sheldon, you are a true story teller. You captivate me with your facial and physical expressions and the sooth vocal tones. Your video is flowing and so enjoyable to watch. I like what you created in your chocolate cookie recipe. Thank you very much.
Wow thank you so much! You brought a smile to my face :)
This is my 4th time making cookies using you recipe. Love them. ❤
Quite possibly the best first video of any channel. 👍🏾
THANK YOU!!! Finally, the cookie I’ve been waiting for ❤🎉
Thank you for this game changing recipe. I saw your video this morning and made these amazing cookies tonight. So, so good. I can’t wait to try your English muffin recipe.
The science behind some parts is very interesting. I have often changed up my standard tollhouse back of the package cookie recipe with a few of these changes just because I found that one time when I had a second batch waiting on a pan on top of the stove it melted slightly from the heat and I found that it made the texture delicious because the warm dough spread and then crisped on the edges similar to yours. That made me start to make bigger cookies and then purposely allow them to melt above the stove to then bake with crispy edges and later I started using more brown sugar and more salt and I have used oil instead of butter. (We have a joke in my house because when my son was young we saw a bottle of vegetable oil at the store at christmas time with a cardboard picture of chocolate chip cookies hanging over it, it was a free recipe for using oil to make chocolate chip cookies, Wesson's attempt at selling more during the holidays maybe, my small son saw this picture of chocolate chip cookies on this bottle of golden liquid and asks me, "Is that Cookie Juice???" he is now 11 and we still joke about needing cookie juice when we get out the cooking oil, regardless of what we are making.) I do believe the oil based cookie had better texture, but if I am going to bake, I am going to use real butter (unless I am serving my vegan friend) so melting the butter is perfect. I really love understanding why things happen, so thanks for the clear explanations. I will try this recipe in a few weeks when we have more time.
I only make my cookies like this now! They are so amazing! Thank you for this recipe!!!
These were a big hit with my family, I almost didn't get any once they were done cooling lol. Thanks sheldo!
delicious delicious delicious. crunchy outside, chewy inside. easy to make too!
Followed your recipe and this is so good!! I always felt I was missing something when I followed other chocochip recipes, even when scaling the flour properly. The brown butter really brings out the toffee-ness, which was exactly what I've been looking for all this time! Thank you so much Sheldo 💛💛💛
Yes that toffee flavour is exactly what I'm looking for in cookies. Browned butter is essential in my books :)
Yay congrats on the move. More stuff to watch! I love a good classic chocolate chip. There’s something so comforting. Of course elevated but yes yes yes! Congrats again on the move. Expect more from this channel.
Thank you so much!!!!
I just made these today an I have to say these are the best chocolate chip cookies I've ever had, thank you for this amazing recipe
These were SO GOOD. Thank you so much!!!