Chris Makes Chocolate Chip Cookies | From the Test Kitchen | Bon Appétit
Вставка
- Опубліковано 4 чер 2019
- Join Chris Morocco in the Bon Appétit Test Kitchen as he makes chocolate chip cookies. The addition of browned butter really puts these cookies over the top. It makes them crispy-edged, chewy-centered, yet still rooted in classic cookie flavor. Oh, and no mixer required, so there’s no excuse not to make them.
Check out the recipe here: www.bonappetit.com/recipe/bas...
Still haven’t subscribed to Bon Appetit on UA-cam? ►► bit.ly/1TLeyPn
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Chris Makes Chocolate Chip Cookies | From the Test Kitchen | Bon Appétit - Навчання та стиль
"Are these BA's Best?"
"They're BA's 'Tried Real Bleeping Hard'"
...And that's all we can ask for honestly
Now he knows how Claire feels
@@plnbj13 Wow, you're just all kinds of blind.
Only Chris would use the phrase "arresting the lateral spread" when making chocolate chip cookies. Never change Chris. Never change.
"Arresting the lateral spread" sounds like a shooting instructor's pointers.
Beside Chris maybe René Redzepi, Heston Blumenthal and Jordi Roca i Fontané might use phrases like that. But him and them they are in the same sphere of drive for perfection and cooking geekiness, so talking like that makes sense.
Never hear me Never!
y’all and Chris are nerds
Aperture Science makes cookies. (Also, more Chris videos please.)
everyone: “chocolate chips”
Chris: “chocolate moments” “graphic chocolate pieces”
An intellectual
That made me click like. I love using dark chocolate bars in baking and didn't even know it was a thing.
This is a glorious comment.
"shards"
better to use chopped up chocolate bar it melts so u get goeey pockets of melted chocolate than just bits of softened chocolate if u used chocolate chips
"here goes nothing" says the professional chef as he puts a batch of perfectly balanced and shaped cookies in the oven
хорошо королева пошла !!
😂😂😂
Chris has slowly but surely tempered his way to my heart.
I know right, at firts I didn't like him I thought he was kind of boring, now I just love him, I cant get over how smart and good he is
clever
Your heart is probably under tempered if it took a while. Tempered chocolate should set within minutes and they need to have a nice sheen and snap.
This is so... accurate.
@@ronbenitez641 I can't say I ever disliked him, but I know what you mean!
okay but where is the 6 hour long video of chris making 300 batches of cookies
*dont stiff me BA i know you have it*
Katie Duncan we want the footage ... lost tapes of BA
Yes! *Waiting patiently for the edit*
ALL their recipes go through the SAME PROCESS.
LOL 😂 Everyone knows you are right!
"Someone was irate that this recipe only yielded 16 cookies" lol what, just double the recipe?
Pant Wearing Cookie Monster shhhh math is hard
They probably ate* half before they were even done cooking, so they had less left over, leading to a sad baker.
People take cookies very seriously.
or just make them a bit smaller. They are MASSIVE cookies if you follow his portioning. I got 27 out of the recipe but I made them about 1.5 tbs instead of 3 tbs. (So mine were about 2in in diameter)
Just made them got 16 as well
I made this for my bday and took them to work. I went from no one to cookie girl. That’s how good this recipe is.
i did the same thing but in my college dorm, well worth the maybe $25 dollars worth of ingredients
New series called 'BA's Tried Real F*cking Hard' starring Chris.
LOL
And also "It's Dead" with Gabby and then I can really die!
I have a feeling Chris feels that way about most his stuff - he seems like the type that judges his own stuff harder than he does other's.
Which is a way of saying yes, we need this.
@@veronikamalovcova A push present is a present a partner gives to the birthing mother to mark the occasion of her giving birth to their child. In practice the present may be given before or after the birth, or even in the delivery room. The giving of push presents has supposedly grown in the United States in recent years.
Honestly yes, I love Chris and I love seeing the process of recipe development
My man Chris must get his fade topped up every morning he's always looking fresh
For real, he be looking clean with that fade 🤟
This comment is uncut hood right here.
It just doesnt fit his personality imo...
@@h.mutawa866 Blasphemy. People as precise and analytical as Chris typically keep their hair very neat. And he lives in NYC. Clean fades everywhere.
sundaynightdrunk exactly his cut is a perfectionist’s dream
Tips if your cookies are runny/spreading too much:
• use the gram measurements for more accurate amounts
• let the brown butter cool before mixing in the flour
• let the dough rest for 5-10 minutes to hydrate before baking
• make sure you're using dark brown sugar - light brown may not have enough acidity to activate the baking soda
• try refrigerating the dough for 30 min before baking
• if you're making multiple batches, let the cookie sheet cool between batches (a hot cookie sheet will make the dough start to spread faster than a cool one)
• if the cookies don't puff at all in the oven, try adding 1/8 tsp apple cider vinegar or lemon juice, or 1/4 tsp of cream of tartar to activate the baking soda. You could also try replacing the baking soda with baking powder (though the amounts may not be the same)
What happens if it's too doughey? 😭 mine didnt melt/flatten out in the oven and ended up looking and tasting like a mini cake fml. I followed the direction too....
There is a chance you guys added too much flour/ baking soda
Can I use the last tip and use light brown sugar??
I think you need to be on UA-cam making those cookies! You sound like the professional we need!!
Bake cookies on parchment paper. Baking on silicone baking mats caused the cookies to spread thin for me, and they were also somewhat greasy.
I love how they included negative reviews and he actually tried to explain the recipe the best he could
Chris: Very methodical and logical process. Calm, cool, analytical, confident.
Claire: Chaos everywhere.
Ritchie88 What about Brad?
Courtney Golomb double chaos everywhere
Brad is methodical chaos
Perfect pair
@@pleio5pilos148 brad is just the mad genius type.
BA's tried really f**king hard. This needs to be a segment.
if not, then a T-shirt at least! lamo
Aka Gourmet Makes 😂
Agree 💯
Agreed. The amount of development, and commitment to perfection this lot has is criminally underrated.
Chris: *the Pinterest post*
Claire: *the Pinterest user*
this is ...... accurate
This aged very well
"My mom says I need to smile more." Made me giggle. Hi Chris' mom! If you see this!
I started off with Claire but now I love all of them
BLUNT SHARPNESS Clare is my total fav and Chris is quickly pulling up behind her.
She’s the gateway drug
@@baileybabb2124 Yeah, I stumbled on this channel because of Gourmet Makes, quickly went on to follow It's Alive. Those are still the only shows I watch regularly, unless something else catches my eye.
Agreed!
Bailey Babb Brad is like one of my obnoxious stoner buddies that’ll cook up a feast at 3 am
Andy is that guy that’ll complain about said feast but wind up eating more than anyone.
Claire would just sit in the corner and not say a word
Molly would definitely drop and break the bong ( Glass everywhere)
Carla would be in the living room carrying on a conversation with the cat
Gabby is roaming around the house in her bra singing Madonna songs
Chris is the guy who would call the cops on all of us.
Of COURSE Chris Morocco went thru 30 rounds of development and 10 crosstests...that's what we love about him.
And somehow they still didn’t turn out well for over 50% of people
This is why I trust his recipes and taste.
Imagine going through that much ingredients.
Chris, you nerd. You adorable, incredible, infectious nerd. You help people fall in love with baking by showing us how and why _you_ love baking. And you are so lucky to have a gracious, positive colleague like Carla :) She so gently told you what exactly about this video and your hard work is truly magical - that the point of all this work is the simple joy of good food. Thank you, BA.
@caroline ugh screw you
“Big fat chocolate moments”
I knew he was one of us
"Chris' least favorite task is chopping chocolate. He really went through it for you."
Thanks Chris! We really appreciate it.
yeah, he likes tempering the chocolate much more. :P
"I know you see the flaws, but you just have to see the beauty." -Carla Lalli Music, my day to day inspiration
That's also knowing Chris.
30 batches, 10 trials, still isn't quite happy with them "BA tried their *ing best cookies".
I would love to work with that lady. She's so awesome.
I love how much Chris cares and tries and takes food seriously while never losing his simple appreciation for it either. This is how you dedicate yourself to something. They say you should find something you love and let it kill you... I feel like I'm seeing that slowly happen every time Chris has a video. Thank you Chris and BA.
One tip I would give to anyone watching now is to maybe leave the brown butter cool a little longer than a minute, the cold butter added goes a long way but I would still give it maybe 5 minutes before adding your eggs. Mine unfortunately got scrambled
Chris: So how dramatic do you want the intro?
BA producers: Yes
@heroinhero69 WHAT WHY
@@Patotin2000 pretty much overused
Bon Appétit should capitalize on the hype of the test of taste (the Chris tries to recreate the beef Wellington) and post more Chris videos.
Roger Olly +10000
10 4, stand bye, over.
I've been making this recipe for years now and it's still hands down for me the best chocolate chip cookie I've ever made.
when ur crush says she loves cookies so u save this for when quarantine is over and you can make these for her for when u see her again
julie botero that’s adorable, she’ll love it! x
@julie botero We're going to need an update on how this went pls ;)
That's so sweet!!
When you realise Carla is not just your supportive mom but the whole of BA's supportive mom
THE MAN
THE MYTH
THE LEGEND
CHRIS MOROCCO
Studio C???!???
I read this in a Boxing commentator voice lol
“I feel like this is my Everest”
“I am it and it is me”
ok since people seem upset that it only makes 16, i did the math for y’all for 2 dozen cookies
(don’t try 12 per sheet though that will be a disaster)
- 2 1/4 cups flour
- 1 7/8 tsp sat
- 1 1/8 tsp baking soda
- 1 1/8 cup (2 1/4 sticks) of butter- 1 1/2 stick for browning and 3/4 stick to add
- 1 1/2 cup brown sugar
- 3/8 cup white sugar
- 1 1/2 eggs
- 3 egg yolks
- 3 tsp vanilla
- 9 oz chopped chocolate/ chocolate chips
enjoy!
Thanks for doing the math in our place! XD
I really like how Chris explains a recipe, it helps to understand the process.
At this point the sugars will dissolve.
There's little danger of over working the dough by hand.
We are cooking at this temp because...
Agreed! So do I.
Yes, it’s those little things that other chefs don’t mention that helps to better understand the cooking process and methodology behind the recipe
Yes! I love that.
and he also explains what each ingridient does to a recipe .. love it
Yes I love it too.
I have been fiending for some more videos from Chris, thank you for fueling my addiction.
Wancakes me too 😳🧐
"Make cookies, be happy"
- Chris Morocco 2019
My favorite thing about Chris's videos is that he explains the reasoning behind every step and ingredient
I love that dry wit "You want to mix this in the smallest bowl possible..."
Jacquelyn my favorite line of the video
Me too. It was so dramatic
Dry wit for dry ingredients
I admit, I was not actually sure he was kidding.
@@MrSaeedAta oh my god 😂
I love how scientific Chris is with his approach. "Arrest the lateral spread of the cookies"
BA does science!
@@petercort3566 well cooking is essentially chemistry so you're not wrong
Came here to say this, Chris is really scientific to his approach to cooking and I love it.
Excellent recipe. Produces a very flavorful cookie with excellent texture, slightly crunchy but soft and chewy. make sure to allow your dough time to hydrate after mixing it. Its very important, from expierence with this recipe, to allow the dough to have hold and come right off your fingers with a gresy feeling. Best tasting chocolate chip cookie recipe ive tried.
I made this yesterday and it turned out really flat and soggy on the bottom. I then froze the same batter for 24 hours and baked it on 180C for 12 minutes and it’s perfect!! Not flat, not soggy, crispy on the outside and chewy om the inside. The dough might be too sweet on its own, but when I bite into the chocochipped (?) part, it’s well-balanced!! I love this a lot
Hi, did you leave the dough in room tempt before baking or did you just straight baking them while still chilled?
Jasmine Peterson i baked them straight away 😊 Also, if you don’t want to have a soggy cookie, you should use a smaller ice cream scoop (mine is 3 cm in diameter) instead of the big ones. I’ve tried making it with bigger scoop (4.5 cm in diameter) and it turned out too soft.
i would watch 100 videos of Chris Responding to Negative Recipe Reviews
I also appreciate that he doesn’t get offended by the negative comments, but also the editing on these videos gets better and better as they go
Nycole Gallian I’ve only really watched the last 6 months or so, have really appreciated the editing quality and went back and watched some old videos and boy have they come a long way
Yes please. More of this. And, spotting what people may have been doing wrong and helping
I've been waiting for this video so long. The amount of times you could see him standing in the background baking his cookies in previous episodes. Love it.
Doughnuts next
yo now that you mentioned that, I'm guessing all those cookies he baked before were his test cookies
Yeah, and Carla said we don't see it. WE DO!
I just tried this recipe today, and objectively speaking, these are the best cookies that I have ever made. They are absolutely delicious.
Few pointers for those who are getting overspreading problem:
Definitely consider letting the mixture set for 10 minutes before baking
If it is still too runny, refrigerate for a short while.
Things I love about this recipe:
1) No noisy equipment
2) No overnight required but strongly advised
3) Little heartbreak margin cuz they're sooo good and sooo easy
Also, sometimes you have to wait further for the melted butter to cool down more in room temp (20°-22°C or 68°-72°F) cuz according to some tips found on other recipes for cc cookies, hotter butter tends to yield oily/greasy cookies even when the butter and sugar mixture has cooled down by themselves but the fact is, the butter wasn't too hot to burn the sugars but it was too hot that it didn't meld well enough in the overall batter and that's the typical complaint that can be traced back to the temp of the butter when you mixed it with the sugars. Hope this helps and ps pls don't be offended! 😊
Chris is quickly becoming my favorite ba personality.
His episode of Making Perfect was by far my favorite. He’s unexpectedly hilarious
I agree! It just dawned on my in this video.
It's always comforting to see him in the background doing Chris things.
"You need to do this in the smallest bowl possible."
Challenge accepted, Morocco.
I'm pretty sure there are plenty of people out there that took that statement seriously xD
1st comes Love
2nd comes Marriage
3rd comes a Baby Carriage
Possibowl
With the largest possible whisk....
@villusionary nah, Babish has a tiny whish to go with that tiny bowl lol
What I really like about what they produce is that they never claim their dishes to be the best around. So humble
I love that you explain the science behind it, I've always been curious about the science/chemistry behind baking. Thank you.
Watched half way. Stopped. Ran to grocery store. Bought everything to make these. Turned out so freaking good. Then finished video.
Emma Green how? Honestly how? I made them twice and I failed twice.. how do they taste like? Mine taste super sweet!
@@sn5255 maybe skip the granulated sugar and just do the dark brown. You could also try using less of that too. The dark chocolate should have balanced the taste so maybe it wasn't acidic enough? Lemme know what works next time :3
I made them yesterday they were delicious 😋
@@sn5255 Sahar that's too funny, because mine ended up too savory. I think we have opposite problems!
Sahar Nouaihed ..weird. mine ended up being incredibly salty
Honestly, I'm really impressed with your microphones. You can hear Chris' calm, smooth voice with no problems even over BRAD BEING AS LOUD AS HUMANLY POSSIBLE in the background.
Also impressed by Chris' ability to focus. xD
lol is there a time code or it was the whole video?! i didn't even notice until the last part with Andy hahaha
@@seeduboyou From about 4:04 to around 5:10. Haha.
@@jessifero The first time watching I didn't even notice, I was too focused on Chris's delivery. Now that you pointed it out, it's all I can hear. *sigh* Brad, please close the drawer.
Wasnt expecting the Guns and Rose's references but I love them so so much.
Since quarantine I've made this recipe about 5 times already and I can't get enough of the balance of the salty and the chewy, chocolatey, butteriness of the cookie. This def my goto cookie recipe thank you Chris!
I really enjoyed the tone of this - "patiently explain". There was a warmth, and a sense of Chris' struggle. Great work, as always.
That opening is pure gold. I been waiting for this cookie video for so long! Love all the Chris videos I'm LIVING for this
I have been wanting to make these for such a long time. I finally gathered the ingredients for it. Looking forward to some test batches & a perfect recipe for Christmas. Thanks Chris!
I absolutely loved this! And I'm loving Chris and so appreciate the science behind it. Great video.
"if there's anything Guns + Roses has taught us..." My god, Chris keeps getting more and more interesting every segment he films!
Chris' deadpan delivery destroys me.
@@Spo8 same. :D
"Brad Making As Much Noise As He Possibly Can In The Background | From the Test Kitchen | Bon Appétit"
emma whitbeck when was that?
@@b.9629 In this video hahahah he's just very noisy here :)
Somebody needs to do a compilation, like a montage
And leaving the drawer open.
I JUST BAKED THESE AND THEY ARE AMAZING!!!! Everything that you would want in a chocolate chip cookie. It's decadent, chocolaty, and full of flavor without being too sweet!!! Absolutely perfect!!!! Thank you so much!!!!!! 🤎💛🤎💛🤎🤎💛🤎💛🤎💛
I used to be intimidated by Chris, now I just want him and Claire to rule the world.
i love chris. he’s so informative yet sarcastically funny in the best possible way. that’s why i enjoy watching these videos so much. i like learning about cooking and why foods behave certain ways. and the chefs at BA are just so likeable.
Chris is honestly life goals. Style, personality, skills, etc. Be the Chris Morocco you know you can be.
knockoutroundabout anyone that carries around their own personal spoon is someone to emulate
these are literally THE BEST COOKIES I’VE EVER TASTED IN MY ENTIRE LIFE OMG
Waiting for these in the oven right now! They smell amazing and I Iove how simple the recipe was! Thanks for putting in the hardwork for us!
"Make cookies. Be happy." - Chris Morocco curing my depression. BA's best indeed.
I freaking love Chris.
I mean, I love everyone in this channel, but yeah. Chris.
There was a time when the Claire fanboys were salty because he reminded her that gourmet series means no cutting corners. Im of course talking about the chocolate tempering thing
Thank you! for using grams in the recipe! ETA: Wow, I just made them and the browned butter makes a big difference in flavour. I let my fully mixed dough sit in the fridge for several hours before baking -- worked like a charm. Thank you for all your time & effort in development, but especially for sharing it with us.
THANK YOU! For posting this recipe with grams! I make a lot of American recipes, and they usually only provide stick or cup measurements!
Realtalk: who else lost it when the super serious Chris lifted the plate of cookies and said, “fly” at 11:06
Now that I've read your comment, I've lost it..lmao
Chris is the peoples man. How could anyone dislike him
Dig Byck filth and lies. chris is awesome
@Dig Byck he's a genius that's why. I can see you cannot relate to that 🧠🚫
@Dig Byck dude this man can make beef wellington without knowing the ingredients, how can he not be a diva
Dig Byck I can see you project onto Chris..... sigh, divas these days
Nice guy, but the upspeak drives me nuts. I have to mute it -- almost as annoying as the ASMR fetish.
Chris reminds me of Ben Wyatt. Since this realization I’ve become obsessed
to me it's Sheldon Coope. In a VERY good way:)
Intj vibess
This was my first attempt at chocochip cookies. Thank you so much for such a great recipe. These are perfect tasting, chewy , little salty and big chocolate chunks just makes the day.
After his 'Recreating Gordon Ramsey's video, I have to say I appreciate Chris a whole lot more.
Lol Chris did not make 30 batches of cookies for someone to call them GREASY 😂😂 I have more faith in this recipe than humanity as a whole
GrEaZy
You know I'm sure it was some subtle difference between recipes like size of eggs (per weight) or quality of butter. These things make a difference just like the placement of the trays in the oven.
I'm not that surprised with the melted butter and how much they spread that someone got greasy cookies from this recipe.
David Seymour just tested these, VS Tasty's Best Chocolate Chip Cookies and he said BA's were better.
EDIT : And btw, it didn't look GREASY at all. They looked beautiful so I dunno how those people screwed up their cookies.
Kei Otani Just watched it! Haha I’m not surprised he had that reaction, I can imagine how glorious these are 😂🍪
This was such a great video ! Listening to Chris is so calming and also I crave cookies now
I love how dedicated they are to making not only great content but great food
“Are these BA’s best??”
Gabby Omgg I love her 💀😭👏🏽
**Gabi
Chris: lawful good
Gabby: neutral good
Claire: chaotic good
Carla: lawful neutral
Molly: true neutral
Brad: chaotic neutral
Andy: lawful evil
Vinny: neutral evil
Amiel: chaotic evil
my man d&d player
What?? Molly is definitely chaotic!
I Would def switch Molly and Brad. Other than that it's solid.
Omg
@@Lauren-zx3gx agreed
made these today in quarantine. skipped the browning of the butter, but still the best chocolate chip cookies i’ve ever made
This recipe will forever be an all time favorite!! These cookies are so good!
Chris needs to write a book. Honestly, his recipes are so good I'd pay good money for a Chris Morocco cookbook.
jamie b I agree
"My mom said I need to smile more in my videos." She's right and we love your laughter. Mother really does know best
Quite literally still use this recipe anytime I make homemade choco chip cookies! Great recipe! Awesome Job Chris!
I just made these and they were incredible! I’m going to be thick after this quarantine 🍪 😘
12:37 'We recommend milk, not tequila as a pairing. Thank you'
Yhang Yhang Phew seriously could have been in some serious trouble
Okay but in one Gilmore Girls episode, Rory goes to her mourning father with milk and cookies for comfort. And when she leaves his house, Lorelei arrives with tequila, calling it "adult milk and cookies". BA is Gilmore Girls CONFIRMED (think about it. Andy is Michelle, Brad is Luke, Carla is Lorelei, Molly is Rory)
@@masha7377 I hate when people correct spelling, so if you get mad at me I'll understand, but the guy who worked in the hotel was "Michel", not "Michelle". The gal spelling had me confused for a bit. I think Claire should be Lorelei to Brad's Luke, mainly because I've seen a lot more Brad and Claire arguing and bantering than Brad and Carla. I think Molly as Rory would take that role to a whole other level, since she seems incapable of being timid. Real-Rory warms up eventually, but Molly's bold right out of the gate as in, "You just gotta GO for it!" when faced with intimidating pizza dough. :)
@@DrQuizzler omg you're so right about the Michel thing. That's not a typo (which, yeah, is annoying to point out in the internet 😜), it's 100% me not paying enough attention. Shame on me!
@@DrQuizzler oh and for me Carla is Lorelei because Carla is the absolute MOTHERHEN of BA, and Lorelei is "the Mom" of the series. Also, she's got a much more relaxed approach to strict rules, Claire's too much of a perfectionist. Come to think of it, maybe Claire is Rory. I thought of Molly first because she's got something so young and carefree (in the best way!) about her, making her seem the youngest of the team (no idea if she actually is).
16 is perfect. Make 2 batches if you want more
Yeah, I don't know why some people can't figure this out for themselves. Why would you be upset about only 16 perfect cookies. The only thing that I'd be upset about is that I'd eat all 16 of those 16 perfect cookies, so building at least a double batch would be an obvious given for me. Then I could have cookies for breakfast too. I'm an adult, I can do that. :-)
Made these today and they are LITERALLY the best cookie I've ever had! Perfectly crispy around the edges with such a fudgy gooey center. Too good!
Chris is awesome.
I feel like whichever BA person is on screen is my favorite at that moment, but Chris and Claire have a special place in my heart.
This is the episode when I realize I have no idea how old this man is..... He could be anywhere from a VERY mature and put together 28, to an aged-extremely-well 52.
Edit: Wow thanks for all the likes everyone!! Had no idea how relatable this would be lol
Ditto, exactly what I was thinking. How old is this guy....
@@Obsidianone831 I'm going to guess 38?
He's in his late 20s
@@AP-wn1vy is he??
I could absolutely see him sitting next to me in a 400 level class
Chris has this charisma like an early 2000s anime villain. Something about him is such a cheesy and loving yet elitist "I know more than you." energy. Hard to explain but I love it.
He's more like the snooty older rival everyone admires but makes the hotblooded protag start fuming just mentioning him. Then half-way through the series he comes in clutch to save the day and you think "Wow, this guy really does have it all together." and turns out he's actually super chill with soft spot for puppies or something.
These were awesome!!! Perfectly crispy and brown-buttery on the outside and perfectly chewy on the inside. You've done great, Chris!!!
His calm energy is just fantastic I feel like he doesn’t realize how funny he is great content thanks Morocco
"Make cookies; be happy." Words to live by.
BA has made me fall in love with, not only their staff (because they seem so wonderful), but also cooking and baking. They make it so fun and explain to you the recipes so thoroughly. And you can just tell their passion for it. Truly a great company and channel.
Edit: TRULY GREAT TALENTS WHO SPUR CHANGE AND PROGRESS.
Yes I completely agree!! Like on buzzfeed I don’t always see all of that
Carissa Fong well well this didn’t age well ( If you don’t know search up BA scandal 2020)
Bethany equestrian well, I’m still in love with much of their staff. They all stepped up to support POC BA staff and are working on creating real, tangible change in their workplace and for their consumers. But yeah, I did see what happened. And while Condé Nast took their sweet time to get ACTUAL change to happen, the talent, particularly Sohla, have used their voice to spearhead change and take initiative and I’m so happy that I know these people exist in the world.
aww...thank you!
just a joke ;)
These are the best cookies I’ve ever made! So happy they turned out amazing; crispy on the outside, chewy inside. I sprinkled sea salt on top after they were baked, and I must’ve used a smaller scoop because I got exactly 25 cookies out of this. But so so so good!
Making these while in quarantine thanks Chris!
mad about 16 cookies??? bruh double the recipe 😂
Duh.
I believe it's not recommended to double a baking recipe. However, you can do it twice.
@@uareri27 it's not recommended because it's easier to make mistakes and some ingredients don't double well. For cookies though, especially if it's just for you it should be fine. It's not a super technically challenging thing to make. For this recipe I could see the brown butter being a problem if you double the recipe.
Exactly!!!
@@uareri27 If it's just a butter or bread dough, it's not a problem at all. It just requires more whisking, and a larger pan and bowls. It's also a good idea to prepare some of your ingredients in advance, like chopping the chocolate, so you don't let the dough sit for too long in between adding ingredients. Likewise, you should be mindful about the consistency of your dough when making a large batch, like adding the eggs or flower mixture in a bit at a time, so you make sure it's incorporate well and the dough doesn't get too wet or dry.
I love how you explain the scientific aspects behind making the cookies! I'm learning so much about food everytime I watch your videos. Thank you Chris!!
Flour hydration 101
Made these today and they are to die for!!! All the other cookie recipes Ive tried before have been way too sweet but yours was perfect!! Definitely keeping this one. ❤❤
When Carla says "I know you see the flaws but you also need to see the beauty" and Chris smiles knowing how much of a perfectionist he is in the back of his mind but says "I see that too, you know". That's why I think Chris is so special and I have great admiration for him. That moment totally melted my heart like the chocolate chips on the cookie. 😍