The Best Chocolate Cookies You’ll Ever Make | Epicurious 101
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- Опубліковано 13 гру 2023
- In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your biscuit game with his favorite chocolate cookie recipe.
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Chef Proto is one of the biggest reasons this channel is doing so well.
I agree i click anytime i see him
His explanations are clear and succinct. None of the babbling and show that some other YT chefs do. There's room in the world for both, but I happen to prefer Frank's approach.
Anytime i see him or saul, i click instantly.
I'd say after him, it's Saul, Emily and Rose
Yep I am a fan❤
227g Butter
400g Sugar
2 Large eggs
2 TSP. Vanilla extract
240g A.P. flour
1 TSP. Backing soda
1 TSP. Salt
94g Cocoa powder
Oven @ 175C for 10-12min
thank you!
THANKS ARIEL!!
❤❤❤
You're a hero!
life savers!
my personal cookie baking hack: fold the parchment paper in half the long way and in half again. Then fold that in half and in half again.... When you open up the paper you have lines for where the cookies dough balls should be without having to think about proper spacing.
And thanks for another great recipe.
Great hack!!!
Nice!
The way my parchment comes out it tends to roll, so this is necessary anyway just to get it lying flat. Nice suggestion, to space things that way.
For those looking for the recipe:
1 cup room temp butter
2 cups sugar
2 large eggs
2 tsp vanilla extract
2 cups All purpose flour
1 tsp baking soda
1 tsp salt
3/4 cup cocoa powder
In the oven at 350º F for 10-12 minutes
You're wonderful thank you! Couldn't find the recipe anywhere
Thank you so much!
thank you so much
Easy to halve. Mine turned out great!
Thank you! I have reached the point where if a recipe isn't readily available, I don't bother coming back to a channel.
Made these today to surprise my husband for Christmas, and they turned out delicious! Very rich and chocolaty. And it made so many cookies. I used a tablespoon to scoop, so each dough ball was just a bit smaller than the ones in the video, and we ended up with 50 cookies! Definitely adding this to my recipe book. Thanks for such a great video!
The thing I liked most is that he explains what's the purpose of every ingredient and step of the recipe, so you learn and know how u can use it in other recipes! 👏
Been making this recipe for years! They're fantastic. And a single recipe yields sooooo many cookies
Thanks for making a chocolate cookie with no chill time. I teach high school culinary and we have 1:30 mins to make, eat and clean up. This would be perfect for class.
made these today and they're pretty amazing. did a number of versions, with nuts, with pb chips, w/wo sugar bath and all turned out amazing. did overcook the first batch, but that's just tomorrow's biscotti.
Just made them cut recipe in half and they are delicious! Ty😊
This recipe is very close to the macadamia cookies, my friends and I fell in love with. I'll definitely try this one out.
A chef Proto recipe that is actually simple and with no bs?
A true Christmas miracle
Making these now and starting a new family Christmas Eve tradition.
I love chocolate cookies! I will have to make this recipe after the holidays. Thank you 😊
Turned out great!! Thank you!!
This is a fabulous cookie! Thank you! 😋
Thanks for the recipe. I put 1/4cup less sugar and it was perfect.
Thank you so much for your wonderful food and recipes.
I can't wait to watch Frank winnowing his own cocoa beans
😂😂😂😂
I wish my chef in baking class taught as well as this.
I love your pancake recipe, this is my next favorite.
Made these yesterday! They came out great! You definitely don't want to eat them until they're cooled all of the way and at room temp., that's when the taste the best!
my only gripe is the use of baking soda. Because the dutch cocoa is processed to be alkaline, there isn't the typical acid you get with cocoa powder to react to the baking soda and actually make the dough rise. So the baking soda is having little to no effect, which is also probably why they are "fudgy" on the inside. I would either omit it or swap it to baking powder, but haven't tested that recipe.
That... is actually correct. I'm surprised Frank didn't realize
Maybe the acidity of the eggs and sugars are enough?
That was also the first thing I recognized, that the acidity is missing to activate the soda.
The sugar may be acidic enough. It's pure white sugar which is definitely acidic.
I wondered about that.
These sound great!
going to make these tomorrow...they look delicious.
Nice recipe i try to make ❤thank u sirGOD BLESS 🙏💖
Nice recipe! Merry Christmas. fyi: The ingredient amounts could be larger font and stay on the screen a bit longer.
Hard to catch them on TV! Thank you.
YES FRANK!!!!
i love frank❤❤
Why do you guys never put the recipes in the description? >:(
Forces you to watch the video over and over again, increasing their view count
Made these and boy what a hit!!! Will be making them again soon... Probably today... as I have a house full of teenagers and cookies...er um food in general is gone quick! Make these!!!
I made them, they're indeed delicious
Best cookies ever! Taste like brownies. I even used 50g less sugar, put in some chocolate chunks, walnuts and diplomatico rum in...awesome, thanks!
Might have to make some and I'm going to add some white choc chips to them as well
Didnt have have dutch cocoa powder, used ovaltine chocolate malt powder instead still came out great
This is a fantastic chocolate cookie. Than you. Just baked them.
Could you include grams in your recipes? It's much easier to follow the exact recipe than with cups and ounces.
Stop being lazy and convert it yourself.
European and Asian shows never give their American audiences their measurements in cups and ounces.
227g Butter
400g Sugar
2 Large eggs
2 TSP. Vanilla extract
240g A.P. flour
1 TSP. Backing soda
1 TSP. Salt
94g Cocoa powder
Thank you! @@SvEnjoyPro
I see Chef Frank, I click
"They last for a long time!" Not in my house they don't.
Absolutely love this recipe
you didn't even watch the video lol
@@daconfi1453 I watched the transcript
It's bought comments@@daconfi1453
@@daconfi1453 And I have there app so I recognized the recipe
Tip: Let the cookie dough rest after you mixed all the ingredients. Let it rest in the freezer for 1 night (or at least 3 hours) and you will get better results. Bake it in preheated oven straight out of the freezer. And I prefer baking powder
Why though? He specifically said you didn't have to do that in this video, can I ask what resting it does? I can cook really well but I cannot bake to save my life, and I don't understand the written and unwritten rules.
@@KorriTimigan You'll get a better texture if you let the cookie dough rest. Frank talked about crispy outside and doughy in the middle, if you froze the dough you'll get that result. If you froze, the temperature of the inner part of your cookie dough is lower than the outside, so they'll have different texture when bake (contrast)
What's gonna happen if you used baking powder instead?
@@doge99-ri4tl Your cookie won't rise much, because baking soda needs an acid to activate. Baking soda won't do much without acid, and if you add too much it can change the taste.
Meanwhile Baking powder is baking soda + tartar (acid). Your cookie will rise more, and it's activated while baking. You only need less baking baking powder compared to baking soda.
@@nadus7775 Interesting. I've just lately been learning to cook, and is contemplating to learn baking as well, but I don't have the tools cuz my fam is small, so we usually just buy everything, including food.
Do you mind explaining what's the example of this acid to activate baking soda in baking? Because I use baking soda to put my veggies in the water before washing them, cuz I've heard baking soda and salt will help eliminate any dirt and little pests.
I made the half of the recipe, it turned out ammazing and there was 11ish cookies, but i put a little less sugar
Don't forget to also scrape down the paddle when you scrape down the sides of the bowl.
Hey can you make a Puerto Rican desert?? Tembleque
These look delicious! Question, could you use a hand mixer with regular beaters if you don't have a stand mixer?
I'm sure you could. I've done that with my cookies for years and they always turn out great 😃
Shouldn't be a problem, the mixer is just for ease :D
absolutely, I made this with just a whisk no problem. Tip: just let the cookie dough rest after you mixed all the ingredients. Let it rest in the freezer for 1 night and you will get better result.
Thank you for the recipe and fantastic video!
one question - is the dry ingredients sifted or packed in? I really wanna make these but I know cooking is an experiment and baking is a science - would hate to get the measurements wrong!
Thank you again and Happy Holidays!
it really isn't a science, I always eyeball these things, and it always works
Do the cookies after being baked freeze well?
Frank....I would send you cookies but I don't know where to send them to.😅😅😅😂😂
ITS FRANK 🤩🤩
I thought Proto was a professional. what's with the volume instead of weight measurements?
When you say 2 sticks of butter - for those of us outside the US, how big are your sticks? Can you give it to me in grams please? Even ounces will do, I can convert it like I do the temp.
Cheers.
~235 grams. I put a whole package, here they're 250 and they turned out perfect.
@@ludvikskp thanks for that.
1 stick equals a bit more than 100 g of butter
2 sticks are 250 g, so, when you buy butter, and they say two sticks, that's all your butter
Challenge for you chef : a high protein dessert recipe (+15g protein). Everything on internet currently either suck in flavor or texture.
So where's the P.O box, I've got cookies to send lol
don't forget to set your butter out an hour or two before you start so it's at room temp. 🙂
Can you share an oatmeal and raisin cookie. Pls
Can brown sugar be used?
❤🎉😮😮 yay!
I’m a simple guy. I see Chef Proto, I click on the video
I made these last night and while they taste great, they are pancake flat. Would love for them to be a bit puffier/thicker. Any ideas how to adjust recipe to make for a thicker/fluffier cookie?
For fluffier cake like cookies, you have to add a little bit less sugar, a little bit less butter, a little bit more flour, and a little bit more than leavener, in this case baking soda. This works with all cookie recipes. Bonus points if you chill or freeze the dough before hand….it solidifies the butter so the cookie flattens less. Enjoy.
My holiday cookies are no-bake fudge cookies. You literally just mix natural maple syrup with a high quality cocoa powder and separate into cookie shapes. That's it! They're SUPER fudgy and delicious. Just make sure you have milk on hand because, like I said, it will be fudgy!
Any bets on how many cookies the internet sends Frank?
My guess is that however many it is, it will not be too many!🤣
I like this, a chocolate sugar cookie.
Can you use self rising flour and skip the salt and baking powder?
does self rising flour contain salt?
Can I roll them in powdered sugar instead of granulated sugar?
u can put the sugar in the blender to make powder sugar!
Yep! This would make it a “chocolate crinkle cookie”instead.
I just started making chocolate chip cookies, I regret that now...
Would anybody know how much sugar can be less on the recipe without affecting the dough structure? I would prefer to have less sugar.
In all cookie recipes you'll be safe to cut out 1/3 of the sugar without it affecting the texture or anything
Please do cheesecake 101.
I'm surprised that there's no instant espresso crystals in them.
How many cookies does the recipe make?
Sure Mr Clean ill watch your cookie video
How much is a stick of butter!?
In the US, butter sticks are usually 1/2 cup, which is 1/4 pound. So use 1/2 a pound of butter, or 225 grams.
One stick is about 112.5 grams. Of course, what the other reply says is that you need 225 grams for a 1/2 pound of butter. I HATE American measurements.
@@AnnaEQ2 Thanks!
Maybe it's me, that I'm not using the app correctly but I've tried to find this recipe on the app and it's not there. I've tried finding the recipe on the Epicurious website and it's not there either. Are we supposed to just write down the recipe as he's doing it? I pay for the app/website, I pay for the convenience of printing out recipes. Do better ya'll.
I agree. I have been a subscriber of Epicurious forever. I actually have bound volumes of past magazines. Why can't I get a written version I can refer to while cooking without squinting at my (very large) phone?
He gives the recipe look carefully
How do I get the recipe? I don’t see it
Which really is the best cookie? Tasty’s “Best Chocolate Chip Cookies” or Epicurious & Chef Frank’s “Best Chocolate Cookies”?
Anyone tried anything like this while adding chocolate chips/chunks, or would that be too chocolatey?
Too chocolatey……is there such a thing?
Go for it! Sounds great to me!
My thoughts exactly! 😂
These remind me of Karova sables.
how many cookies does the recipe yield
Measurements by weight would be nice.
FRANK
I'll take Gingerbread myself
I searched everywhere and can't find a written recipe. What's up with that??
all ingredients show up at 2:35 for one second, I took a photo of that lol
My cookies didn’t flatten in the oven, could it be my butter was still too cold/hard?
Frank your about the only guy i watch cook.
bro could've just done it at 3850° for 11 minutes
Did Frank just put his dry into wet!? THE SCANDAL!
(I know it doesn't actually matter)
Chef Herpo
Whenever I follow any cookie recipe, my cookie dough always ends up wet like icing. Is it because I over-creamed the butter and sugar?
I heard temperature will effect your dough as well? At least that's what I know with doughnut, though those are using yeast.
Try refrigerating the dough to make it easier to handle. Also try using recipes specified by weight for consistent results. 1 cup of flour can be very different depending on how it is scooped.
1 cups or 2 sticks of unsalted butter
2 cups of sugar
Mix these first
Then
2 eggs
2 tsps of vanilla
Mix these one egg at a time
2 cups of AP flour
1 tsp of soda
1 tsp of kosher salt
3/4 cup of Dutch processed coco powder
Pulse slowly
Then roll them in sugar BEFORE you put them in the oven.
350 F for 10-12 minutes.
I buy supermarket buscuits, but they all contain Palm Oil. This is better.
I want these recipes to also have european instructions. How much butter is a stick of butter. Is it 200g, 250? I’m lost with these american measurements
Its probably 250
It's 113g in the states. Butter comes in 8tbsp sticks over here, so about half of a typical European block.
@@PhiNickGamingthe audacity of "measuring" butter in teaspoons... I can't even 😅
What's next, measuring distances in a non-decimal system? Oh, wait ..
Agree 100%. I'm in the US but prefer recipes that specify weight, and I am a little surprised that the professional chef didn't use weights. Faster, easier, consistent results, less messy.
4 oz
Can planet based butter be used ?
if i want a normal dought i just need to don't add the cocoa powder ?
I don’t think so. Your dry to liquid ratio would be off.
Replace with flour in kind. You can do the opposite with other recipes to make non-chocolate cookie recipe into chocolate cookies, as long as you don't go overboard, maybe replace 1/4 of the flour, or less, with cocoa.
For me, it's missing chocolate chips or at least 1 hershey's kisses in the center!
Could this recipe be done with a hand mixer? I don't have a mixer.
If you're unsure about this you probably shouldn't cook at all. Did you never learn to think for yourself, at least a little?
But yes, you can absolutely do this with a hand mixer.
where's the recipe?
No brown butter? No rest time for the dough?
The cookies looks delicious but unfortunately the recipe will be pretty hard to follow for International viewer because the measurements are in freedom units. Us non freedom unit users will have to convert the recipe to more humane measurement units first. Maybe add international units for the next video?
oh the shade... "international units" 😅
Isn't it Liberia and Burma who also use that weird measuring system? (so technically it's international too 😉)
Liberia, yes, not sure bout Burma, tho @@anniestumpy9918
Never! That would restrict chef's freedom!
400 gram sugar?!?!?
Yeah... These cookies definitely needed more sugar
You know, this guy comes across as a pro but I have never seen him actually do any real culinary technique. Lowball simple recipes. I think he is an actor. Acting.