Chris Makes Chocolate Chip Cookies | From the Test Kitchen | Bon Appétit

What you think about

chocolate

chip

cookies

is that you know everyone has had them and everyone has an opinion. There are people who love them. Super crispy wafers, like raw cookie dough, soft and chewy, in the center, rising from the baking sheet and the stuff that came out. Over all, they were crunchy and chewy, with a crunchy edge, but that feeds a bit of a chewy, gooey center, so that's what we're trying to achieve here and the

chocolate

chip

cookies

in particular, are like snowflakes. at the end of the day. They are all a little different for the recipes where they are something very well known.

Typically what we try to do is have a very long development process. The reason is that what I like to do is cook recipes from scratch. which are very well reviewed just to see what's out there and what we liked about each to try Rick Martinez's oh yeah well I'm very familiar with Rick Martinez's Chocolate Caramel Chip Cookies. Honestly, I love that recipe. Probably the closest thing to that cookie was inspiration from him. We worked, you know, over a period of several weeks. I had people trying them. I went through multiple rounds of development, including with my own cookies, once I understood the direction I wanted to go. but I knew from a flavor perspective that I wanted at least a little bit of brown butter in this cookie, so that's the starting point, we're going to take this to the stove and take it from there, so here's what happens with the butter brown. and cookies, when used as a liquid fat, you don't need to cream the butter and sugar, which is awesome because in this case you don't need to use a stand mixer or a hand mixer for this recipe, you know.

We're asking very little of you in terms of equipment, what we're asking of you is to brown the butter, so let it melt over low heat, so it's starting to brown a little bit, that's great, I just want to make sure that everything keeps moving and nothing sticks to the pan, so that's the kind of color I'm talking about. I'm going to transfer it quickly so I can stop the cooking. I added the rest of the butter immediately. I could start. foam and spit a little bit and that means you're removing the water content of the butter which is what we don't want to do so I'm just going to do a little

test

with a piece of butter just to see if it's cooled enough yeah , a lot of people were very insistent on wanting grams for this and you know what they are absolutely right about, we listen to you and repost the recipe with grams, you know, just to take into account your needs and wants, honestly, there is no reason why the one we shouldn't post grams and our baking recipes, so this is the dark brown sugar that has the highest molasses content.

Molasses actually has a good amount of acidity and that acidity is what will react with our baking soda, which is. You know, our only yeast in this cookie besides our egg, so brown sugar is added along with 1/4 cup white sugar. As you can see, this will be super grainy because the fat doesn't want to dissolve it, however, the sugar is more. or less smooth from the point of view that there are no big lumps here. I'm going to mix my dry ingredients just to get them ready, so this is a cup and a half of all-purpose flour that I'm putting in 3/4 teaspoon of baking soda and then a teaspoon and a quarter of kosher salt.

I'm just going to incorporate these, just a little bull, make a difference, you want to make this in the smallest bowl possible, just using a whole egg for this recipe. and part of the reason is that egg whites act similarly to water in terms of how they interact with proteins and flour, so I didn't want to introduce too much liquid from the standpoint of having a dough that was too loose to work with. . What I discovered was that what had the biggest impact on the flavor of the cookie, but also helped control the spread and gave a great shiny shine, was the yolk, so I took a whole egg and then I got two egg yolks big here, so a whole egg plus two yolks go here and this is the point where those sugars will start to dissolve, it will take on a nice, almost matte sheen, so you don't have to leave. crazy shake, but that's the vanilla that goes in, but you definitely want to see that change where it's smooth to you, so here we've guitarized a chocolate bar with 70 percent, so it's like you really know, something assertively bittersweet , you get that fruity flavor and that kind of like the brightness of the acidity of the chocolate, I cut them into pretty rough pieces and the nice thing about the bar is that you can do it relatively quickly and the nice thing about breaking up the bar yourself is that you get these beautiful jagged chunks that I know you have some moments like big, greasy pieces of chocolate and then you get these like little shards of chocolate which was an aesthetic that I really liked.

It felt so much better to throw a chocolate chip cookie into the world that became like that. it had a little bit more of a modern look with those kind of graphic pieces of regular chocolate, so now the dry ingredients are going to be folded in, there's not much danger of overworking it, this is certainly not done by hand, you know? I definitely want to incorporate all that flour into this mixture just in the last 30 seconds, it went from pretty loose to loose, but it firmed up with every second, so for anyone who felt like their first pass might have gone on too long I would say This is the point where you know that once the chocolate goes in, you can let this dough sit at room temperature for even five or ten minutes, which shouldn't make a huge difference in terms of hydrating the flour and and hardening this dough so that it goes in. the chocolate, there's going to be a lot of spreading with these, this is about the consistency that it should be, you know, it should be able to stand up on the baking sheet, hold that thing, the cookie scoop.

It lets me know exactly how much I'm putting on each one and therefore how much space I need on the baking sheet, so I find that eight cookies on a sheet is all you can do, so you need two baking sheets for this one. person was quite angry because this recipe was only producing 16 cookies at the end of the day. Wouldn't you rather have 16 cookies dangerously close to perfection than 24 smaller cookies? You know, they can commit to these at 375, which is. You know, on the top end of a cookie, part of it is we want the heat of the oven to really set that edge, give it a little bit of color and a little bit of crunch, but once the heat sets the edge, I want having it spread out to about a large size, once the edge is done and baked it will stop the side spread of the cookie and make it want to spread out a little bit, so anyway, here goes nothing I like to wobble about. put them on the baking sheets a little bit just to keep the air circulating so you want to hit eight minutes if we look at some reviews oh yeah let's wait let's read those relocation reviews let me grab my computer and honestly the figs of Montreal.

Best basic cookie recipe I've ever used, these are definitely a step up from regular chocolate chip cookies, the brown butter added great flavor, made mine quite large and still had 24 cookies which seems like incorrect. Now let's get to some of the bad stuff, I'm not sure. What am I doing wrong? These cookies turned out too runny for me. Someone suggested making these cookies using the new weight measurements, as long as they use enough, so I ended up with thinner cookies than I would normally prefer, but the real problem I'm having. with these is how greasy and oily they feel when you eat them, I mean that's something that's kind of interesting to me, you know the comments about eNOS fat because, for example, when is it butter fat and when is it eNOS butter fat? so as not to jump ahead. here, but just for the sake of argument, there's a lot more richness and quality to the texture, but in terms of, you know, eNOS fat, I certainly have more chocolate than butter on my fingers right now, so I don't know about what to attribute it to if it's like you know a different brand, the flower that hydrates in a different way, a different amount of protein, you know, that's not, so it's not like activating this similar amount of gluten so that you like it.

What we're developing here like this is far from over or it's like there's something and what Guns N'Roses has taught us is that it will never end, you know, Never Say Never, Axl can communicate with/they can reconnect. the same page, you know, they can let you know that their next album is happening and, you know, it seems like there's a lot of people that reached out to me through, you know, DM, likes on Instagram and I feel like I responded or reacted to the vast majority With them, I tried to diagnose problems where I could.

Frankly, I've also seen a lot of great looking cookies, and at the end of the day, you know there's going to be a tremendous amount of variability just between the oven users' ingredients and everyone else. on it, as you can see, even between the two baking sheets, these have a little more cracks on the top, they have a little more waviness, same dough, same oven, same time, but snowflakes , I feel like this is my Everest I feel like this is something you could work on and refine your whole life. I will never finish this. I am and it is me and yes, it is very intense to put this out into the world.

You know, anyway, they fly. You're so beautiful, I know you know, I see that too, you know, yeah, no way because every time I said it my parents rewarded me for talking oh yeah, another cookie oh yeah, no duh, great future, the editors of food come together, I mean, that's like, yeah, that's hot. that's spicy, perfect, yes, that's good, I don't know if this is something that people have noticed, there is a golden brown to the cookie, the richness of the chocolate, the bitterness, the texture, it's all a real delight, okay , brilliant. Alright, see you later. wow, they are beautiful, these bees are the best, their ba tastes very hard, the crunchy, yes, it's trying to make those two things happen at the same time, that's it, that's complicated, it becomes almost like that, like a freshness crumbly, like the edge does that and you have the Center bends, that's the world I live in, take the journey with me, yeah, make cookies, be happy, that's all I have to say, I'm done designing our own school, we're good, it's great, my mom said I need, I need to Smile more in my videos anyway, so Andy is uh and he's on target with that.