I really like these kinds of videos because it satisfies my curiosity of "why should I not do this or do that" kind of stuffs. I really question sometimes about something and how really affects the end product of baked goods. Thank you Gemma for sharing this! Definitely will make again a better choco chip cookie than last time. Can I request for a cheesecake version of this, or maybe perhaps a cake? I really sometimes screw up when I do those. Thank you once again!!! -From the Phililpines 😁
I had never made cookies at home. The first time I made was your best ever choc chip cookies and they came out perfect. My kids loved it. So now it's my go to recipe for choc chip cookies. Thank you Gemma🤗
I just made some yesterday, and they were chewy with melted chips. That recipe has baking soda and brown sugar, too. These tips are still good, but so are my go-to cookies. 🍪
Yes I actually prefer the cookie cooked the wrong way as well. The other one it just seems like you’re eating raw dough. But good to know what different ingredients do
This is SO helpful! The chocolate chip cookie really is the holy grail of cookies, it's nice to have a guide like this so I can make perfect cookies every time! I think I'll go make some now!
I thought I had my cookie recipe down but after watching this my mind is blown! Thank you Gemma! I'd love to see cinnamon roll and chocolate cake videos for this series 😁 And I would love if they were even more detailed as well.
I am really loving these videos. Great comparison, I did some of those mistakes when I first started baking years ago. This would have been so helpful back then. Now I know if a recipe is worth making because of the ingredients. 👍🏼👍🏼
VEGAN PEEPS! These are easily veganized! I used olive oil instead of butter and NO egg substitute and they are PHENOMENAL! Oh and I chilled them for about 2 days too. Amazingly adaptable recipe, thank you!!
It’s not bad of course, just not the ideal result with reference to my recipe. I’m explaining the cause and effect of changes to the recipe in terms of ingredients, form or method. In essence, one will know what changes are needed to achieve the kind of cookie that they want.
Hi Gemma ! Thank you for this video . I love this series. I must admit I have been making two of the mistakes 🤦♀️. I have been using chocolate chips! Somehow, I missed that I needed to melt my butter! Now I am on my way to the best ever chocolate chip cookies. ❤❤
This was really interesting, Gemma! I have never come across a recipe or explanation to not use baking powder in a chocolate chip cookie. It's my birthday today, and I think I'm going to make myself a batch of these. 🍪 I'm going to go check out the banana bread one now. Thanks😁
Loving this series. I’ve made your best ever cookies before, aging the dough was a revelation and they went over VERY well! I love this video for making sure I get the technique right. I also get lots of requests for your oatmeal and raisin cookies so I’d love to see a right/wrong video about those.
0:41 You could cream the Softened Butter with Light Brown Sugar and White Sugar and that would get you something similar to the NYT Chocolate Chip Cookies but yeah I definitely Agree with you on NOT to use Chocolate Chips at all but instead a Chocolate Bar or Discs 2:13
Not necessarily. You can bake a very cold dough in a very hot oven. It will bake through before the butter completely melts and spreads the cookie too much. Hope this helps.
Sorry, I would never make chocolate chip cookies by beating by hand or melt the butter. I always use a hand mixer and cream the room-temp butter and sugar for no less than 2+ minutes by the clock. I never use dark brown sugar in anything because I don't like its molasses flavor. I don't switch to hand beating until I add the chocolate chips, and I DO use chips because I don't want "pools" of chocolate in chocolate chip cookies, I want actual chips. I don't want a "gooey" center, I want a cookie with a chewy center that's crisp on top and around the edges. I make chocolate chip cookies the way my mother taught me 57 years ago. I've tried many bakery chocolate chip cookies and have only found one that rivaled hers. The only things I do differently than she did are use 1) butter instead of stick margarine and 2) a small size ice cream scoop to ensure a consistent size. Other than that, I wouldn't change a thing.
I have been a melted butter convert for awhile now. The combination of melted butter and brown sugar lends a caramel-y flavor to the cookies. I still use chocolate chips for convenience. I hate the mess that chopped chocolate makes. Chilling your dough is a must!
It’s similar, but not really the same. It’s more like explaining the science behind a method or an ingredient with comparative results. But it’s the same in the way that it’s meant to help bakers improve their skills through additional knowledge on baking.
That was super , wow so few little differences makes such a huge difference in the end, I am amazed!! I very seldom use chocolate chips but will make sure I never do again, only chopped chocolate bar
Now I have to bake the cookie dough I have in my freezer. Also I don’t usually use any leavening agent because they make it spread like crazy I like mine hot gooey messy
Do a video like this for brownies and lemon bars!!! Sometimes, my lemon bars have inverted 😔 (the crust floated to the top). Happened to a few ppl I know
That's YOUR way. Doesn't mean it's the only way. I happen to prefer chocolate chips in mine, milk chocolate Hershey's chips to be precise. The rest of your instructions are pretty much spot on with how I make my own except that I make smaller cookies and I usually only bake them @ 375 for 9 minutes. Smaller ones are easier to hold and since I'm using chips I don't wind up with a mess of chocolate all over my fingers. I couldn't really say what the size of the cookie dough is, I just know when it looks right when I put it on the parchment paper on the cookie sheet. I've never bought cookies from a bakery so I guess I wouldn't know...or care what theirs look like. Baking mine for 9 minutes given their size makes them come out of the oven pretty gooey and as they cool they don't really "harden" so much as they simply firm up just a bit on the outside but stay nice and soft overall and when eating them I love the way the chips melt in my mouth, not on my hands. :)
Hi. As mentioned in the video, the reference for this is my chocolate chip cookie recipe, which has received so many reviews, including those that did not turn out like mine. This is basically explaining the science behind baking it, why melted butter, why I use brown sugar, or chocolate chunks, etc. It is not in any way meant to discredit other chocolate chip cookie recipes or say that my recipe is the correct recipe. The aim is for bakers to have a better appreciation of baking. I am hoping that by understanding the cause and effect of changes to my recipe, the baker who wished to have the same result will be able to troubleshoot his result. This applies to other bakers as well, that by appreciating the differences, will know how to proceed with their cookies according to their respective preferences.
I haven’t tried a vegan butter for this, but if I am, I will choose one that would have natural oils in it, so it mimics the function of butter in the recipe.
Another great video Gemma always a joy. For this type of video can we see chocolate souffle version. It would be honor if you could test my chocolate chip cookie recipe, I know it could be a lot better
Hi Michael. I wishI can do that but at this point our test kitchen is already running on full schedule. Perhaps you can make a comparison by using my recipe that may be similar or close to yours and compare. It's perfectly alright, as we all have preferences. Hope this helps.
I like the wrong version. I don't like gooey cookies. I want my cookies crisp. I don't want the melted chocolate on my fingers. The wrong version is nicer and cleaner. They don't make your parchment paper dirty like the correct version.
That’s really the real take away in this - for bakers to appreciate the science behind baking. That way, we can all bake and get our preferred results.
Hi Lorelie. I haven’t tried those, but they sound promising. for the conversion, check the packaging as it should show the ratio for substitution. Here’s my recipe, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/
Gemma how are you. I hope you're well! I really love the "How NOT to make" videos you started. It really helps a lot! I'd love to see a video about pancakes. The most common breakfast for many families across the globe. A video about the right way to make them would be appreciated! 🙏🏼🙏🏼🙏🏼🙏🏼😇
How long can I age my cookies for in the fridge? I don’t wanna wait long also I made your cookies first time was so perfect but second time I made them they were Cakey and heavy I followed the exact same recipe as yours
This video could've helped clueless 13yo me lol. My first ever baked goods was chocolate chip cookies that also started my baking journey. I've always use your videos/ websites to guide me. But i always couldn't get brownies right. Please do brownies next
That would be a matter of terminology, but yes, technically the good one uses chocolate chunks. However, you will notice there are many recipes for chocolate chip cookies that use chocolate chunks but still retain the same name. I guess, the method is almost the same except for the form of the chocolate.
I tried this a few weeks ago. Using soft butter made my cookies disgusting looking 😂 I didn't even want to taste them. It was a lesson I learned for sure. Thank you for explaining the difference between baking powder and baking soda 😂
It’s best to let it come to room temperature. Here’s the recipe that’s used as a reference for this comparison, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/ Hope this helps.
my recipe is a recipe from a good housekeeping magazine in the 1950's and it was actually for candied fruit not choc chips. it has both baking soda and baking powder. It also has brown sugar and lots of vanilla. I like to use a cool margarine. (That is what my mom has.) My sister uses a warm marg and hers flatten out. Mine are not a flat cookie.. but it is soft in the middle, (you have to only cook it until it is browned on the bottom).. It is a family recipe that has been a favourite for years. I purposely make small cookies because they are sent in the lunches in a small snack bag. I fit 4 in a snack bag for lunches. (for men and kids) because they are made for hired men mostly, we use margarine and choc chips. Thanks for the tips.. I must try your recipe at home for my husband...we have butter.
I just love your recipe and all of your tips, thanks so much 🌺🦋😃 Just wondering, how many days do the cookies keep? Although, I know that there probably wont be any left to worry about 😛
Thanks for being here! Store cookies at room temperature in an airtight container for up to 3 days. Keep raw cookie dough in the fridge for up to 7 days or freeze pre-scoop balls of dough for up to 8 weeks. Hope you give them a go and enjoy : www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/ www.biggerbolderbaking.com/best-chewy-chocolate-chip-cookies/
I usually bake them cold. To get a good result with this particular recipe, bake a very cold cookie dough in a very hot oven in about 8 - 10 minutes. The cookie gets baked through before the butter melts completely and spreads the cookie too thin.
Incredible tips! I've been following them all ever since you've been posting. I'd like to add a recent discovery about microwave mug cakes. A hack that made them softer and moist. I add another cup next to the mug cake one with 1/4 or less of warm water and when the water evaporates around, magic happens! Thanks Gem for making baking feel beyond entertaining by all means.
hi gemma! i had a 3 questions about your recipe for your chocolate chip cookies! 1) do you use unsalted butter or salted butter? 2) how many days in total did you keep this dough in the fridge for this video? or how many hours. i want to make them exactly and want them to turn out exactly how u did in this video. so in conclusion. for this video , how many’s hours or how many days did you chill the dough? 3) i would like to know pretty plz…how long do you let your cookies cool and set after you take them out ? ❤️
Hi mam Gemma. It's me again. I am so thankful I came to know your channel it has full of imformative in terms of baking. Let me tell you, when I saw this vid, I have a lot of "really"? Hahaha. I'm a beginner here but got tons of ideas on your channel. Thank you soo much 🙏🙏
Thank you so much, this video, just like all your other videos was soooo helpful. We need more of these on UA-cam trending!!!! Really helpful tips 👍 do you have a video on bread as I am struggling with making bread , cheers God bless
For cookies, it’s best to bake the dough very cold, in a very hot oven. This way, the cookie gets baked through before the butter completely melts and spreads the cookie.
This is interesting for the absolute assumptions she makes: my sons _hate_ melted chocolate chips, gooey cookies, and crinkly tops. My two sons _demand_ chocolate chips that do not melt, dry (not crisp) cookies, and smooth golden-brown tops. I use all white sugar, and add 30ml molasses.
Tried making this recipe and following the recipe to a tee. I swear this is like the perfect chocolate chip cookie recipe out there. And I’ve tried many! Its chewy in the middle and crispy at the edges just how I like it. Absolutely divine! The do’s and dont’s really help alot. Love it!
I was watching some of your loser videos and your look was so much softer:) I think that is important to keep as we get older:) I loved your hair red the way u had it when u first started. My daughter and I used to watch all your videos when she was young. She thought u were the greatest! Love that u made it and are still doing well! Hope u and your husband are still best buds!
Yup, I really enjoy this "how not to make" videos, I'm one of those people that needs to know why should we do things a certain way, otherwise I'll start forgetting "the rules" since my brain doesn't register them as important without a reason
I prefer a thicker cookie and a combination of milk and dark chocolate, no slamming my sheet pans on the counter for me. What about adding Corn Starch? Another website stated that the biggest improvement was found by only chilling for 30 minutes.Also I do not think there is a right way or a wrong way as it all goes by one's taste. I find that a combination of chips and chopped chocolate is what I like.
@@MJA5 From Dominque Ansel's recipe he states to flatten out the balls of dough. I find it amazing to compare recipes and each baker thinking their way is the best. LOL
@@MJA5 she tried to indicate right and wrong where there is no right or wrong way. Many other bakers have their way which she is indicating is wrong. Poor choice of wording IMHO
Loved this Gemma! I love knowing the "why" or "why not"! You are so kind to give this information :-) If you ever want to do macarons, I would be thrilled!
Glad you appreciate it, Julie. I have a detailed why or why not article in my macaron recipe. Check it out here, www.biggerbolderbaking.com/french-macarons-recipe-guide/
Thank you so much for sharing your incredible knowledge. I enjoy seeing things my mother and grandmother's did so well. This was along time ago. Be blessed.
I really like these kinds of videos because it satisfies my curiosity of "why should I not do this or do that" kind of stuffs. I really question sometimes about something and how really affects the end product of baked goods. Thank you Gemma for sharing this! Definitely will make again a better choco chip cookie than last time.
Can I request for a cheesecake version of this, or maybe perhaps a cake? I really sometimes screw up when I do those. Thank you once again!!!
-From the Phililpines 😁
I’ll see what I can do about your request. I can’t promise anything at the moment, but we’re open to suggestions for future shoots.
Ah, now I know why I don't use melted butter. I love crispy cookies, not gooey ones.
We’ll do you want a mixture of both or do you like ones that just snap.
>.> but, I like crispy cookies
I had never made cookies at home. The first time I made was your best ever choc chip cookies and they came out perfect. My kids loved it. So now it's my go to recipe for choc chip cookies. Thank you Gemma🤗
I’m delighted to hear that! Thank you for the kind words.
Mine come out perfect every time and I just make the old Toll House recipe. They are soft and chewy with the chips nice and soft.
Sounds great!
I knew there was going to be someone triggered by being told a better way of doing something.
@@Sweetthang9 Mine comes out perfect every time. No need to change perfection. Not triggered, just happy with mine.
Me too. My chips come out melty.
I just made some yesterday, and they were chewy with melted chips. That recipe has baking soda and brown sugar, too. These tips are still good, but so are my go-to cookies. 🍪
I like the look of the wrong cookie it’s just so perfect and cartoony. But I do love the soft gooey texture of the cookies baked the correct way
You can make your cookie your way. This video will guide you what changes or adjustments are needed to achieve it.
Yes I actually prefer the cookie cooked the wrong way as well. The other one it just seems like you’re eating raw dough.
But good to know what different ingredients do
I love these sort of videos. Knowing how things affect the cooking process helps us to be better cooks. Thanks Gemma. Much appreciated.
This is SO helpful! The chocolate chip cookie really is the holy grail of cookies, it's nice to have a guide like this so I can make perfect cookies every time! I think I'll go make some now!
I‘ll eat both. I am not going to lie.🤣
Lol!
Exactly, I don’t think either is wrong, one’s old Skool and it depends on your taste tbh….
I thought I had my cookie recipe down but after watching this my mind is blown! Thank you Gemma! I'd love to see cinnamon roll and chocolate cake videos for this series 😁 And I would love if they were even more detailed as well.
I’ll see what I can do about it, Julia. Thank you for watching.
This is awesome! I’ve been loving this “How NOT to Make” series!!! Hope you do more! Thanks for sharing, Gemma!
Delighted to hear that, Jonathan!
I am really loving these videos. Great comparison, I did some of those mistakes when I first started baking years ago. This would have been so helpful back then. Now I know if a recipe is worth making because of the ingredients. 👍🏼👍🏼
Hope this was helpful!
VEGAN PEEPS! These are easily veganized! I used olive oil instead of butter and NO egg substitute and they are PHENOMENAL! Oh and I chilled them for about 2 days too.
Amazingly adaptable recipe, thank you!!
This is such a useful series! I didn't know you needed to melt butter for cookies, I'll definitely do this next time 😄
Hope you get on well with the next batch!
@@biggerbolderbaking I'll definitely be using these tips to make better cookies 🍪
@@mariaconsuelothomen I'm going to give it a try and see if it makes better cookies 🙂
How NOT to make: brownies 😋 Great series, Gemma!
I’ll look into it, Emily. Thank you for the suggestion.
I wouldn't say the other cookies are "bad" cookies. There isn't a bad or wrong cookie, it's just different. It's all about preference.
It’s not bad of course, just not the ideal result with reference to my recipe. I’m explaining the cause and effect of changes to the recipe in terms of ingredients, form or method. In essence, one will know what changes are needed to achieve the kind of cookie that they want.
Chocolate chip rule really depends on the brand Ghirardelli chocolate chips actually melt quite well in cookies.
Hi Gemma ! Thank you for this video . I love this series. I must admit I have been making two of the mistakes 🤦♀️.
I have been using chocolate chips! Somehow, I missed that I needed to melt my butter! Now I am on my way to the best ever chocolate chip cookies. ❤❤
Go for it, Kelly. I hope you’ll get better results.
I’ve been using chocolate chips and they always melt
Interesting! Some people do prefer crispy cookies with clearly defined chocolate bits, though.
That is perfectly fine. Understanding the science of baking helps us achieve the desired result. Crispy cookies are fine if it is what you like. 😊
This was really interesting, Gemma! I have never come across a recipe or explanation to not use baking powder in a chocolate chip cookie. It's my birthday today, and I think I'm going to make myself a batch of these. 🍪
I'm going to go check out the banana bread one now. Thanks😁
Happy Birthday!
Happy birthday, Gina! Go ahead and give this a go!
Awesome
Greetings from Nederland 🇳🇱 thank you for the information, really important to make cookies 🍪 stay connected 🌹🙏🏻
Some of us like the chips better 🤷🏽♀️ I don’t like melted chocolate in my cookies. But it all comes down to preference.
Loving this series. I’ve made your best ever cookies before, aging the dough was a revelation and they went over VERY well! I love this video for making sure I get the technique right.
I also get lots of requests for your oatmeal and raisin cookies so I’d love to see a right/wrong video about those.
Glad you enjoyed this. I’ll look into your suggestion but I can’t promise anything at the moment because we have so much work to do.
0:41 You could cream the Softened Butter with Light Brown Sugar and White Sugar and that would get you something similar to the NYT Chocolate Chip Cookies but yeah I definitely Agree with you on NOT to use Chocolate Chips at all but instead a Chocolate Bar or Discs 2:13
When it comes out fridge a day or so later do I have to wait till room temp before cooking 🤔
Not necessarily. You can bake a very cold dough in a very hot oven. It will bake through before the butter completely melts and spreads the cookie too much. Hope this helps.
You should do how not to make Pavlova or Chocolates Cake because some people make mistakes.
Thank you so much! I'm loving this series so far. Can you do a video about how NOT to make oatmeal cookies?
I’ll look into it, Franco. Thank you for watching.
Sorry, I would never make chocolate chip cookies by beating by hand or melt the butter. I always use a hand mixer and cream the room-temp butter and sugar for no less than 2+ minutes by the clock. I never use dark brown sugar in anything because I don't like its molasses flavor. I don't switch to hand beating until I add the chocolate chips, and I DO use chips because I don't want "pools" of chocolate in chocolate chip cookies, I want actual chips. I don't want a "gooey" center, I want a cookie with a chewy center that's crisp on top and around the edges. I make chocolate chip cookies the way my mother taught me 57 years ago. I've tried many bakery chocolate chip cookies and have only found one that rivaled hers. The only things I do differently than she did are use 1) butter instead of stick margarine and 2) a small size ice cream scoop to ensure a consistent size. Other than that, I wouldn't change a thing.
I have been a melted butter convert for awhile now. The combination of melted butter and brown sugar lends a caramel-y flavor to the cookies. I still use chocolate chips for convenience. I hate the mess that chopped chocolate makes. Chilling your dough is a must!
Chocolate chips is the way to go for you!
I use couverture chocolate but in coin shape like Callebaut.
Do you know how to make homemade chocolate
This is basically the same video as your pro chef secrets
It’s similar, but not really the same. It’s more like explaining the science behind a method or an ingredient with comparative results. But it’s the same in the way that it’s meant to help bakers improve their skills through additional knowledge on baking.
That was super , wow so few little differences makes such a huge difference in the end, I am amazed!! I very seldom use chocolate chips but will make sure I never do again, only chopped chocolate bar
I made one with hershey's chocolate chips and wondered why they didnt melted. Definitely getting a bar instead next time.
Go ahead and give it a go, Rattango!
Now I have to bake the cookie dough I have in my freezer. Also I don’t usually use any leavening agent because they make it spread like crazy I like mine hot gooey messy
Thanks for sharing.
Gemma i absolutely love your channel!!!!
Thank you so much for the support.
Do a video like this for brownies and lemon bars!!! Sometimes, my lemon bars have inverted 😔 (the crust floated to the top). Happened to a few ppl I know
I’ll see what I can do about it, Shira.
That's YOUR way. Doesn't mean it's the only way. I happen to prefer chocolate chips in mine, milk chocolate Hershey's chips to be precise. The rest of your instructions are pretty much spot on with how I make my own except that I make smaller cookies and I usually only bake them @ 375 for 9 minutes. Smaller ones are easier to hold and since I'm using chips I don't wind up with a mess of chocolate all over my fingers. I couldn't really say what the size of the cookie dough is, I just know when it looks right when I put it on the parchment paper on the cookie sheet. I've never bought cookies from a bakery so I guess I wouldn't know...or care what theirs look like. Baking mine for 9 minutes given their size makes them come out of the oven pretty gooey and as they cool they don't really "harden" so much as they simply firm up just a bit on the outside but stay nice and soft overall and when eating them I love the way the chips melt in my mouth, not on my hands. :)
They're just cookies. She was just giving her expert advice, which is helpful to a lot of people.
Hi. As mentioned in the video, the reference for this is my chocolate chip cookie recipe, which has received so many reviews, including those that did not turn out like mine. This is basically explaining the science behind baking it, why melted butter, why I use brown sugar, or chocolate chunks, etc. It is not in any way meant to discredit other chocolate chip cookie recipes or say that my recipe is the correct recipe. The aim is for bakers to have a better appreciation of baking. I am hoping that by understanding the cause and effect of changes to my recipe, the baker who wished to have the same result will be able to troubleshoot his result. This applies to other bakers as well, that by appreciating the differences, will know how to proceed with their cookies according to their respective preferences.
cant wait to make this soon for me can i use vegan butter i never had chocolate chip cookies before perfect for my after office snacks
I haven’t tried a vegan butter for this, but if I am, I will choose one that would have natural oils in it, so it mimics the function of butter in the recipe.
Another great video Gemma always a joy. For this type of video can we see chocolate souffle version. It would be honor if you could test my chocolate chip cookie recipe, I know it could be a lot better
Hi Michael. I wishI can do that but at this point our test kitchen is already running on full schedule. Perhaps you can make a comparison by using my recipe that may be similar or close to yours and compare. It's perfectly alright, as we all have preferences. Hope this helps.
I love your recipe but I prefer to use less chocolate chunks per cookie; mainly because I'm very picky about the quality of my chocolate.
That’s perfectly fine. You can reduce the amount of chocolate chunks. It’ll still be grand.
Your cookie looks way better than the wrong one
Oh I’ve been combining all of them! No wonder my dough ends up so lumpy and breaks apart. I’ve only made cookies twice now so I have more to learn
Practice makes perfect! Go for it!
I'd eat both! 😁
I like the wrong version. I don't like gooey cookies. I want my cookies crisp. I don't want the melted chocolate on my fingers. The wrong version is nicer and cleaner. They don't make your parchment paper dirty like the correct version.
That’s really the real take away in this - for bakers to appreciate the science behind baking. That way, we can all bake and get our preferred results.
Guess millions of people for decades have been doing it the "wrong" way..😂 Maybe rephrasing it as another option for morsels.
The wrong way here refers to my recipe in particular. Cookie recipes are not the same, and each can be good in their own way.
Hi, these look fantastic but my husband is diabetic. Can you use Splenda granulated and Splenda brown sugar to cut down on the sugar? Any other tips?
Hi Lorelie. I haven’t tried those, but they sound promising. for the conversion, check the packaging as it should show the ratio for substitution. Here’s my recipe, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/
Gemma how are you. I hope you're well! I really love the "How NOT to make" videos you started. It really helps a lot!
I'd love to see a video about pancakes. The most common breakfast for many families across the globe. A video about the right way to make them would be appreciated! 🙏🏼🙏🏼🙏🏼🙏🏼😇
I’ll look into it, Hessin. Thanks for watching!
Yes me too.
How long can I age my cookies for in the fridge? I don’t wanna wait long also I made your cookies first time was so perfect but second time I made them they were Cakey and heavy I followed the exact same recipe as yours
Ideally, at least 24 hours. But you can bake these after chilling it for at least 2 hours.
This video could've helped clueless 13yo me lol. My first ever baked goods was chocolate chip cookies that also started my baking journey. I've always use your videos/ websites to guide me. But i always couldn't get brownies right. Please do brownies next
I’ll see what I can do about it, Shelina. Thank you for watching.
But these "Good" ones with the non-chocolate chip aren't really Chocolate chip cookies..
Didn't make sense to me.
That would be a matter of terminology, but yes, technically the good one uses chocolate chunks. However, you will notice there are many recipes for chocolate chip cookies that use chocolate chunks but still retain the same name. I guess, the method is almost the same except for the form of the chocolate.
Wow you just blew my mind! I have been doing it all wrong. Thank you for sharing. ❤
Glad you found this helpful!
I make your recipe way ahead and freeze it till I want to bake them, leaving them out for 20 min before I bake them.
Age your dough and there’s a world of difference in how flavorful it is.
Hey Gemma...I really like this new series you have started, how NOT to make, do please make more of such videos, they're very helpful, indeed.
Glad you appreciate this! We’ll see what we’ll do next.
Thank you for sharing, great tips
I tried this a few weeks ago. Using soft butter made my cookies disgusting looking 😂 I didn't even want to taste them. It was a lesson I learned for sure. Thank you for explaining the difference between baking powder and baking soda 😂
Hope this was helpful, Danielle.
Mam PLEASE show these with eggfree versions.
PLEASE PLEASE PLEASE.
I’ll see what I can do about it. Can’t promise anything but we’ll see. Thanks for watching!
I like utterly your information about how to not make, I learned a lot of things from your videos, thank you so much
Happy to hear that!
So when u mix melted butter and sugar together.. should the melted butter be warm hot or room temperature?
It’s best to let it come to room temperature. Here’s the recipe that’s used as a reference for this comparison, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/ Hope this helps.
Subscribed .You’re a gem!
my recipe is a recipe from a good housekeeping magazine in the 1950's and it was actually for candied fruit not choc chips. it has both baking soda and baking powder. It also has brown sugar and lots of vanilla. I like to use a cool margarine. (That is what my mom has.) My sister uses a warm marg and hers flatten out. Mine are not a flat cookie.. but it is soft in the middle, (you have to only cook it until it is browned on the bottom).. It is a family recipe that has been a favourite for years. I purposely make small cookies because they are sent in the lunches in a small snack bag. I fit 4 in a snack bag for lunches. (for men and kids) because they are made for hired men mostly, we use margarine and choc chips. Thanks for the tips.. I must try your recipe at home for my husband...we have butter.
Thank you for sharing, Lori! Hope you’ll like my recipe! Here it is, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/
Omg
I’m gonna make them the wrong way
They look just like the cookies that come in a box
I’m not into the whole melty gooey thing
Go for it! Here’s the recipe used for this comparison, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/ Enjoy!
Hello, can I cook your 2 ingredient pasta in the microwave?
Technically, you can.
I just love your recipe and all of your tips, thanks so much 🌺🦋😃 Just wondering, how many days do the cookies keep? Although, I know that there probably wont be any left to worry about 😛
Thanks for being here!
Store cookies at room temperature in an airtight container for up to 3 days.
Keep raw cookie dough in the fridge for up to 7 days or freeze pre-scoop balls of dough for up to 8 weeks.
Hope you give them a go and enjoy :
www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/
www.biggerbolderbaking.com/best-chewy-chocolate-chip-cookies/
Before baking do you bring the dough back to room temp after chilling?
I usually bake them cold. To get a good result with this particular recipe, bake a very cold cookie dough in a very hot oven in about 8 - 10 minutes. The cookie gets baked through before the butter melts completely and spreads the cookie too thin.
Will these turn out the same if baking on a Silpat versus parchment paper?
Yes, it’s will have the same result.
while I would still eat the "wrong" cookies..yeah. the other ones look so much better lolol
I would do the same 😊
Can you please do how to make chocolate chip cookies in the microwave please, also I love your videos, it inspired me to bake more
I’ll see what I can do about it, Estrella. Thank you for watching.
Thank you for these tips Gemma :) You are the best! Lots of love❤
You’re most welcome, Paige.
Very nice video Gemma! I make the rigth way! If i want to make my cookie 30 grams how many time i bake them? Have a nice day and good weekend! 👍👏🍪🍫🍪
Hi Dia. I would estimate around 10-12 minutes.
@@biggerbolderbaking Thanks Gemma! 🙂🙂🙂
Love these videos and I'm sure my kids would still eat the "how not to make cookies "!😉👏👏
Lol! I would, too!
Would love to see a video where you compare the egg vs the eggless version of the same recipe
There are many substitutes to eggs, that might take too much time as one substitute does not affect the other ingredients or results the same way.
Unsweetened applause works just fine.
Too much chocolate for me, looks way too sweet. But otherwise good!
You can reduce the amount of chocolate. You’ll still get a good result. Hope you’ll give this a go!
Loving the content! My curiosity is sated. Thanks a lot.
I love your video!! Thank you again for sharing :) will try it soon… subscribed to your channel ❤️
Delighted to hear that. Welcome to Bigger Bolder Baking!
Chocolate chip cookies looks amazing Gemma. Hope you have a nice day
Thanks a million. Hope you have a nice day, too.
Gamma, this is a FANTASTIC idea!!!!! How NOT do do this snd that!!!! LOVE IT!!!!!
Thank you!! Love for baby 👶
I'm glad you appreciate it, Flor. Thanks for watching.
Thank you Gemma for demonstrate it really help
You’re welcome 😊
Incredible tips! I've been following them all ever since you've been posting. I'd like to add a recent discovery about microwave mug cakes. A hack that made them softer and moist. I add another cup next to the mug cake one with 1/4 or less of warm water and when the water evaporates around, magic happens! Thanks Gem for making baking feel beyond entertaining by all means.
Thanks for sharing! Glad to have you here!
hi gemma! i had a 3 questions about your recipe for your chocolate chip cookies!
1) do you use unsalted butter or salted butter?
2) how many days in total did you keep this dough in the fridge for this video? or how many hours. i want to make them exactly and want them to turn out exactly how u did in this video. so in conclusion. for this video , how many’s hours or how many days did you chill the dough?
3) i would like to know pretty plz…how long do you let your cookies cool and set after you take them out ?
❤️
Hi mam Gemma. It's me again. I am so thankful I came to know your channel it has full of imformative in terms of baking. Let me tell you, when I saw this vid, I have a lot of "really"? Hahaha. I'm a beginner here but got tons of ideas on your channel. Thank you soo much 🙏🙏
Hope this was helpful, Hazel. Thanks for watching!
I need this so much everything I make cookies they look like the right side😒
Can you do Churros or Quiche next time.
GReat suggestions!
Thank you so much, this video, just like all your other videos was soooo helpful. We need more of these on UA-cam trending!!!! Really helpful tips 👍 do you have a video on bread as I am struggling with making bread , cheers God bless
I’m glad you found this helpful, Sheroy. Thank you for sharing and for the support.
what do u recommend cooking from frozen temp time etc
For cookies, it’s best to bake the dough very cold, in a very hot oven. This way, the cookie gets baked through before the butter completely melts and spreads the cookie.
I like her version, except it looks really messy.
I hope you’ll give it a go, Bridget. Here’s the recipe, www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/
Can we use chocolate compound or normal chocolate
You can use either, Shamita.
This is interesting for the absolute assumptions she makes: my sons _hate_ melted chocolate chips, gooey cookies, and crinkly tops. My two sons _demand_ chocolate chips that do not melt, dry (not crisp) cookies, and smooth golden-brown tops. I use all white sugar, and add 30ml molasses.
Guess I’ve been doing my chocolate chip cookies right all along. Except for banging the pan on the counter 🤣. Thanks for these tips, Gemma.
Banging the pan is just a tip, if you want that crinkly top. Totally optional though.
Lol not me writing down the recipe for the wrong way made cookies because I finally found the perfect recipe for cakey chocolate chip cookies XD
Tried making this recipe and following the recipe to a tee. I swear this is like the perfect chocolate chip cookie recipe out there. And I’ve tried many! Its chewy in the middle and crispy at the edges just how I like it. Absolutely divine! The do’s and dont’s really help alot. Love it!
Glad you liked it!!
I was watching some of your loser videos and your look was so much softer:) I think that is important to keep as we get older:) I loved your hair red the way u had it when u first started. My daughter and I used to watch all your videos when she was young. She thought u were the greatest! Love that u made it and are still doing well! Hope u and your husband are still best buds!
Yup, I really enjoy this "how not to make" videos, I'm one of those people that needs to know why should we do things a certain way, otherwise I'll start forgetting "the rules" since my brain doesn't register them as important without a reason
I’m glad you found this helpful. Thank you for watching.
I think you should do a video about the right and wrong way to make cakes, because when I tried your red velvet cake it didn't come out right.
I’ll look into it, Lucy. Thanks for the suggestion.
I prefer a thicker cookie and a combination of milk and dark chocolate, no slamming my sheet pans on the counter for me. What about adding Corn Starch? Another website stated that the biggest improvement was found by only chilling for 30 minutes.Also I do not think there is a right way or a wrong way as it all goes by one's taste. I find that a combination of chips and chopped chocolate is what I like.
I wouldn’t really call it “slamming” what she did in the video, more like tapping. But whatever. You wouldn’t want to break anything. 🙄
@@MJA5 From Dominque Ansel's recipe he states to flatten out the balls of dough. I find it amazing to compare recipes and each baker thinking their way is the best. LOL
What is important is understanding the science of baking - with it, you can make any cookie according to preference.
@@swilsher dude if it gives you such a rash, why bother watching and commenting on it?
@@MJA5 she tried to indicate right and wrong where there is no right or wrong way. Many other bakers have their way which she is indicating is wrong. Poor choice of wording IMHO
Loved this Gemma! I love knowing the "why" or "why not"! You are so kind to give this information :-) If you ever want to do macarons, I would be thrilled!
Glad you appreciate it, Julie. I have a detailed why or why not article in my macaron recipe. Check it out here, www.biggerbolderbaking.com/french-macarons-recipe-guide/
Wow! Thank you so much for this video.. Many tips along the way 😄
Glad you found it helpful!
I ran out of self raising flour yesterday and added baking powder, my cookies came out cakey and now I know why! Fantastic information! Thank you
Glad it was helpful!
We need more of these videos! What about pie dough or scones?
Thank you so much for sharing your incredible knowledge. I enjoy seeing things my mother and grandmother's did so well. This was along time ago. Be blessed.
Thanks for sharing, William!