[1 - 1] hey what's up i want to be clear before
[1 - 3] we get started here that this is not
[3 - 6] chocolate chip cookie recipe no this is
[6 - 7] gonna be the last
[7 - 10] chocolate chip cookie recipe you'll ever
[16 - 16] need so the perfect
[16 - 18] chocolate chip cookie is going to start
[18 - 19] with a stand mixer into that i'm going
[19 - 22] to measure 220 grams or a whole block of
[23 - 25] behind that 100 grams of granulated
[25 - 27] sugar and 200 grams of dark brown sugar
[27 - 28] i'm gonna throw the paddle attachment
[28 - 30] onto this mixer and beat everything
[30 - 31] together for two to three minutes to
[31 - 33] start the creaming process
[33 - 35] i'm using a product here called plugura
[35 - 37] this stuff is kind of like a performance
[37 - 38] butter a lot of pastry chefs use this in
[38 - 40] their croissants and baked goods where
[40 - 42] the exact amount of fat in the butter
[42 - 45] and the flavor of that fat matters a lot
[45 - 46] i picked this up from the grocery store
[46 - 48] by the grass-fed butters by like where
[49 - 50] is which is also going to work if you
[50 - 52] can't find this stuff i want to call out
[52 - 53] here too that in doing research for this
[53 - 55] recipe it seemed that a lot of the big
[55 - 57] dogs out there like america's test
[57 - 58] kitchen serious eats they all browned
[58 - 60] their butter including christina tosi
[60 - 61] and bon appetit
[61 - 63] and i tried it it was good brown butter
[63 - 65] flavor tastes very dope but for me
[65 - 67] texturally the thing that i love
[67 - 69] about a cream butter cookie is that you
[69 - 70] get chewiness and crispiness
[70 - 72] at the same time that's kind of hard to
[72 - 74] achieve when you melt the butter and for
[74 - 75] good measure i asked my
[75 - 77] pastry chef friend sarah osborne who's a
[79 - 80] what she prefer and she goes cream
[80 - 83] butter too so that's good enough for me
[83 - 84] halfway through this creaming process
[84 - 86] i'm gonna make sure to grab a spatula
[86 - 87] and scrape down the sides of this bowl
[87 - 89] as you can see there's a bunch of
[89 - 91] unwhipped sugar butter stuck to the
[91 - 92] sides and that's gonna weigh the cookies
[92 - 93] down later if we don't mitigate
[93 - 95] now i'm gonna throw this mixer back up
[95 - 97] to high speed for about three to four
[97 - 99] more minutes of creaming after about six
[99 - 100] to seven minutes of creaming that butter
[100 - 102] and sugar it should look like this
[102 - 103] they're really well combined
[103 - 105] and now we're gonna crack in two whole
[105 - 106] eggs one egg yolk
[106 - 108] and four grams of vanilla extract i'm
[108 - 110] gonna return my mixer to about medium
[111 - 112] speed and i'm gonna fold this together and
[112 - 114] and i'm gonna fold this together and whip it up just for about another minute
[114 - 115] we're just looking to combine
[115 - 117] we don't want to whip in too much air if
[117 - 119] you do that you run the risk of them
[119 - 120] puffing up in the oven and then
[120 - 122] collapsing like i did here in batch
[123 - 124] three just something to be aware of now i'm
[124 - 126] just something to be aware of now i'm gonna set this stand mixer aside for a
[126 - 127] second and get involved with the
[127 - 129] chocolate part of these chocolate chip
[130 - 132] cookies that i have two four ounce bars of 70
[132 - 133] that i have two four ounce bars of 70 percent cacao
[134 - 136] baking chocolate this is ghirardelli
[137 - 139] gear your hedeli this is a reputable brand
[139 - 140] your hedeli this is a reputable brand for sure and you should be able to find
[140 - 141] it in most grocery stores
[141 - 144] if you can find velhrona another mostly
[144 - 146] restaurant level chef brand that is
[146 - 148] really popular for pastry chefs
[148 - 150] use that stuff it rips i'm gonna lay
[150 - 151] these out on my cutting board and give
[151 - 153] them a rough chop into large
[153 - 155] chunky pieces this is a second detail
[155 - 156] that i want to call out starbot
[156 - 158] chocolate chips are great for cookies
[158 - 160] and i have no issue with them but for
[160 - 162] grownups who have a discerning palette we need
[162 - 164] who have a discerning palette we need something more flavorful less sweetened
[164 - 165] and more importantly something that's
[165 - 167] going to give us more contrast what i
[167 - 168] mean by that is store-bought chocolate
[168 - 170] chips have compounds in them that
[170 - 172] prevent them from fully breaking down
[172 - 173] and melting into a cookie
[173 - 175] chunks of nice baking chocolate that are
[175 - 176] roughly chopped are going to integrate
[176 - 179] way more organically into this thing
[179 - 180] and give us a lot of different types of
[180 - 182] chocolate bites throughout the entire
[182 - 183] experience once these bars are chopped
[183 - 185] up into roughly half inch sized chunks
[185 - 187] i'm going to do something totally
[187 - 189] insane here and grab my salad spinner
[189 - 190] and i'm going to scoop that chocolate
[190 - 192] into that now we're going to gently sift
[192 - 193] this to remove
[194 - 195] not all but most of the really fine
[195 - 197] chocolate particulate this is an attempt
[197 - 199] to maintain that contrast having a ton
[199 - 201] of chocolate shavings in there is not
[201 - 202] going to give us pops of delicious
[202 - 203] chocolate flavor
[203 - 205] it'll be a little bit homogenous and
[205 - 207] just not pro but don't throw this stuff
[207 - 208] out it makes a great topping for
[208 - 210] brownies or whatever you got that needs
[210 - 211] just a little
[211 - 213] kiss of chocolate now to finish up this
[213 - 214] cookie dough we're going to measure in
[214 - 217] 330 grams of all-purpose flour a half
[217 - 218] teaspoon of baking soda a quarter
[218 - 220] teaspoon of baking powder
[220 - 221] and finally seven grams of salt i want
[221 - 223] to call out my scale doesn't work for
[223 - 225] stuff under a gram so a volumetric measurement
[225 - 227] under a gram so a volumetric measurement for stuff like a half teaspoon baking
[227 - 229] soda is actually more accurate
[229 - 231] and that is pretty much the only time
[231 - 232] you will see me using that instead of a
[233 - 235] scale now we're going to pedal all these dry
[235 - 237] now we're going to pedal all these dry ingredients into that butter mixture but
[237 - 238] we don't want to develop a bunch of
[238 - 239] gluten and potentially make a tough
[240 - 241] cookie dough so we're only going for
[241 - 243] about 30 seconds on low speed here just
[243 - 245] to get things combined
[245 - 247] like this next goes in the chocolate and
[247 - 249] i'm gonna reserve about 15 to 20 chunks
[249 - 250] of that or so
[250 - 252] for well you'll see in a second then
[252 - 254] using rubber spatula i'm going to stir
[254 - 255] all these chocolates in there gently i'm
[255 - 257] going to fold and turn everything until
[257 - 258] it's well distributed and
[258 - 260] there look at that this is some very
[260 - 263] handsome looking cookie dough
[263 - 264] now we're going to shape these things
[264 - 266] and for that we need a little baby sheet
[266 - 269] tray and scooper this is a four ounce lunch
[269 - 270] and scooper this is a four ounce lunch lady edition
[270 - 271] mashed potato scooper i'll definitely
[271 - 273] link to it down below because it works
[273 - 275] wonders to create evenly shaped cookies
[276 - 277] or a half ounce measuring cup will work
[277 - 279] pretty similar to shape these things
[279 - 280] we're going to pop a few chunks of that
[280 - 281] reserved chocolate in there and then
[281 - 283] grab enough dough to fill the scooper
[283 - 285] definitely make sure to press all that
[285 - 287] dough into the scoop this way the
[287 - 289] cookies are evenly balanced mass wise
[289 - 290] and they don't slide sideways when they
[290 - 292] go to bake in the oven from there we're
[292 - 293] going to squeeze that out onto a sheet
[294 - 296] tray and now you can see this is why we
[296 - 297] and now you can see this is why we deserve that chocolate it's sitting
[297 - 299] right on top as a garnish so when we
[299 - 300] bake these we're gonna have a beautiful
[300 - 302] melty chocolate piece in the top of
[302 - 304] every cookie and it's also gonna give us
[304 - 306] some lightly caramelized chocolate
[306 - 307] flavor on top
[307 - 309] so this is a classic win-win this recipe
[309 - 312] makes enough dough for eight truly king
[312 - 315] size r rated cookies that are roughly four
[315 - 316] r rated cookies that are roughly four ounces each
[316 - 317] once all eight are portioned up we're
[317 - 319] going to pop them in the refrigerator
[319 - 321] overnight this allows the butter to firm
[321 - 322] up but it also lets the flour
[322 - 324] fully hydrate so plan ahead for a
[324 - 326] minimum of four hours but preferably do
[326 - 328] this overnight
[328 - 331] the next day it's cookie time now i'm
[331 - 333] gonna preheat my oven to 375 degrees
[333 - 335] and check out these cookies they're all
[335 - 337] hydrated they're properly firmed up
[337 - 339] and they're ready to go to bake these
[339 - 340] now we're going to grab a sheet tray and
[340 - 342] throw some parchment on it but this is
[342 - 343] important make sure that it's a flat and
[343 - 345] straight half sheet tray
[345 - 346] if you have a well worn one that's a
[346 - 347] little bit concave it's not going to be
[347 - 349] great these cookies being so
[349 - 351] buttery and rich are going to spread out
[351 - 352] into the middle and they're going to
[352 - 353] touch tips a little bit it's going to be
[354 - 357] weird and that's not a huge deal but for
[357 - 358] me there's no touching allowed we're
[358 - 360] basically going to lay down four balls
[360 - 362] and space them as far apart as we can
[362 - 364] so we can get the most even browning
[364 - 366] edge to edge and you could probably do
[366 - 368] five sneak one in the middle here but i
[368 - 369] only want four i'm gonna throw the rest
[369 - 371] of these in the refrigerator for four to
[371 - 372] five days and bake fresh cheese when i
[373 - 374] the final touch here is a healthy
[374 - 377] topping of flaky salt this is maldon
[377 - 379] salt it's available at whole foods maybe
[379 - 381] trader joe's it's crunchy
[381 - 383] and of course super salty it's going to
[383 - 384] provide us that perfect pop
[384 - 386] of saltiness right on top to balance all
[386 - 388] that fatty sweetness
[388 - 389] regular kosher salt can work here by the
[389 - 391] way it'll be a little bit less dynamic
[391 - 393] but that saltiness is still going to be
[393 - 394] great once these are all covered in that
[394 - 396] mauldin now we're going to load them
[396 - 399] into a 375 degree oven and bake them for
[399 - 400] about 18 minutes
[400 - 402] this is of course going to vary widely
[402 - 404] based on whatever oven you have in your
[404 - 406] i'm looking for brown edges here those
[406 - 407] are going to bring the contrast to that
[408 - 411] chewy somehow squishy center and it's
[411 - 412] going to give us the perfect cookie
[412 - 414] but a lot of different times and temps
[414 - 416] can work here it's up to you about what
[416 - 418] you like whatever you want to do dude you're
[418 - 419] like whatever you want to do dude you're the king after
[419 - 422] 18 minutes check these out these cookies
[423 - 425] just have they have so much of whatever it is
[425 - 427] have they have so much of whatever it is that the human mind wants at its most
[427 - 429] primal level it's scratching that itch
[429 - 430] man it's there
[430 - 432] it's like a cookie in 3d they're chewy
[432 - 435] and crispy and salty they're sweet
[435 - 437] they're super buttery from all that nice
[437 - 439] butter and i ate like 10 to 12 of these
[439 - 441] things leading up to this moment in r d
[441 - 444] and i am still so stoked to grab another
[444 - 449] let's eat this thing
[471 - 471] before i get out of here i just want to
[471 - 473] say a huge thank you to everybody who
[473 - 474] supports this channel on coffee
[474 - 477] kofi i made this recipe seven times
[478 - 479] before i shot this video and that is a
[479 - 481] lot of very expensive
[481 - 483] butter so thank you guys see you in the