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  • - A chocolate chip cookie is the best as far as cookies go.

  • With it crispy outer edge, and soft,

  • ooey gooey center, it's the ultimate treat.

  • Today I'm gonna be sharing my work contest winning

  • chocolate chip cookies recipe that I'm sure

  • will be a winner in your house, too.

  • So I'm gonna start my browning my butter,

  • and what that does is toast up the milk solids,

  • and it gives our cookie that depth of flavor.

  • You'll notice it very subtly in the cookies.

  • And if you're wondering, yes,

  • the type of butter does matter.

  • I've made so many chocolate chip cookies,

  • and the best one by far that I've ever used

  • is this one by Kerrygold, it's pure Irish butter.

  • This is not sponsored at all, but I just really recommend

  • using quality ingredients so that you get

  • a really, really delicious cookie.

  • So what I'm gonna do is add half a cup of unsalted butter,

  • or eight tablespoons of unsalted butter into my pan,

  • and I'll just let it melt slowly on medium-low heat.

  • This butter's a really rich yellow color.

  • You'll notice that the butter's starting to bubble up,

  • and the milk solids are starting to sink to the bottom.

  • That's when you have to keep a really close eye on it,

  • as it'll turn into brown butter very quickly.

  • The butter will start having smaller bubbles,

  • and you can start seeing through

  • the butter a lot more clearly.

  • So our brown butter is a beautiful golden hue like this,

  • and it's gonna provide so much depth in our cookies.

  • And if you the bubbles like this, it's not a problem at all.

  • I'm just gonna transfer into our mixing bowl,

  • and let it cool down for about five minutes

  • before I add in the rest of our ingredients.

  • If it's too hot, it tends to create a pretty greasy cookie.

  • For the perfect chocolate chip cookie with a crispy outside

  • and warm, soft, chewy inside, I'm gonna be using two sugars.

  • Half a cup of white sugar, and half a cup of brown sugar.

  • So the white sugar will give our cookie that delicate crisp,

  • while the brown sugar with the molasses in it

  • will provide that extra chew.

  • And then with my spatula, we'll just mix, mix, mix.

  • (upbeat instrumental music)

  • I'm gonna mix it until the butter is fully incorporated,

  • and the sugars are nice and fluffy.

  • Then I'm gonna add one egg at room temperature,

  • and mix it again.

  • At this point, your batter should

  • look kinda like slime. (chuckles)

  • With this lava-like consistency.

  • And what I like to do at this point is add in

  • our vanilla, salt, and baking soda,

  • and mix it thoroughly before adding

  • the flour and chocolate chips.

  • This is so that everything is fully incorporated and even.

  • I like using coarse kosher salt here.

  • I always aim the baking soda into

  • the pool of vanilla extract so that it can activate.

  • And again, just give it a really good mix.

  • If you guys want the specific amount in ingredients,

  • be sure to check in the description box below

  • where I've written it all out for you.

  • What I love about this recipe

  • is that you don't need any fancy equipment.

  • I don't need a big mixer, a hand mixer.

  • Just my arm strength and a spatula.

  • Now I'm gonna add our flour

  • and chocolate chips in at the same time.

  • This way it mixes evenly, and I feel like

  • it doesn't create any unnecessary clumping or mixing.

  • For the chocolate chips, I like using really dark chocolate.

  • And I like the chocolate chips to be pretty big,

  • like, these rounds are fairly large.

  • (smooth instrumental music)

  • For me, I like to mix it until

  • I don't see any white flour left in here,

  • meaning that it's fully incorporated with our batter.

  • Just like that.

  • Now on a baking sheet that I've already lined

  • with parchment paper, I'm gonna use my large cookie scoop,

  • some may call this an ice cream scooper,

  • but clearly you guys see what I use it for.

  • I'm gonna scoop large dollops,

  • six of them, onto this baking sheet.

  • Our cookie dough is nice, soft, and pliable.

  • And then after each scoop, I just kinda like

  • to clean up the edges a little bit.

  • I'll space them about two inches apart,

  • since they will flatten and spread quite a bit.

  • At this point, you have lots of options.

  • For me, I like to sprinkle a little bit

  • of Maldon sea salt, which is fleur de sel.

  • It complements the semisweet chocolate really well.

  • I'm gonna take a tiny pinch and press it into my dough ball.

  • Just a few of them.

  • So, I tend to like my cookies flat and round,

  • because it creates those beautiful crisp edges,

  • but if you tend to like chocolate chip cookies

  • that are more like a mound, not too thick, not too thin,

  • go ahead and pop it in the fridge

  • for about five to 10 minutes so that the butter

  • can cool down and hold its structure while it bakes.

  • I'm just gonna keep it as is, and pop it into the oven

  • at 350 degrees, and bake it for about 12 minutes.

  • (chill instrumental music)

  • (sighs) If only you guys could smell this,

  • it smells incredible.

  • But now, I'm gonna let them sit

  • for five to eight minutes to finally cool down

  • until we can handle them and dunk it into some milk.

  • Mm.

  • Mm.

  • That crispy edge.

  • I can't tell which part is my favorite,

  • but dunked in a glass of milk,

  • this combo is just perfection.

  • The center is soft and buttery with those

  • chocolate chip nuggets in there, it's so decadent.

  • And the outer edges have that

  • slight crisp to it, but not too hard.

  • It's delicate, it's everything you would want in a cookie.

  • If you guys end up making this recipe,

  • be sure to tag me on Instagram @honeysuckle.

  • I love seeing your creations and re-sharing them.

  • Thank you so much for watching.

  • Comment below and let me know how

  • you like your chocolate chip cookies,

  • and if you guys have ever seen a better one.

  • Thanks for watching, I'll see you guys next time.

  • Bye.

- A chocolate chip cookie is the best as far as cookies go.

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完璧なチョコレートチップクッキーのレシピ。外はカリカリ、中はソフト&モチモチ (Perfect CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside)

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    VM3 に公開 2021 年 01 月 14 日
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