I’ve made this recipe a lot. It’s very delicious, but here are a few tips: - When browning the butter, make sure to do it on low heat as butter tends to quickly burn under very high temperature. Remove once it turns golden brown and becomes fragrant. - I use 1/4 cups equal parts of white and dark brown sugar. I found this to be the perfect amount for me. If you like your cookies on the sweeter side, then add more sugar/go with the original recipe amount. - This is SUPER important: make sure that the butter has enough time to cool completely. Do not use the butter as soon as it comes off of the stove as the dough won’t hold its shape and the egg might scramble when added. - I recommend using dark chocolate instead of milk because milk chocolate makes the cookie too sweet, but that just depends on preference. - You can use chocolate chips, but they will hold their shape when baked and don’t make pools of chocolate throughout the dough like chopped chocolate does. - If you have time, chill the dough overnight or even 48 hours as this gives the cookie better structure and deeper depth in flavor. - I highly recommend baking the cookies on the top rack in the oven rather than on the bottom. This will help your cookies cook more evenly. If you use the bottom rack, the cookies will be scorched at the bottom and the middle will be raw. The top rack will ensure cookies that are golden brown on the bottom and chewy in the center. - I baked my cookies for 14 minutes exactly and they came out perfect, but every oven is different. So just keep an eye on them and remove once they are golden on the edges and soft in the middle. - Do not keep your cookies in the oven until they are completely rigid. They will harden when cooling and become very crunchy (unless you like them that way). If you want chewy cookies, remove them when they become soft and shiny in the middle. They might look underdone, but they will continue cooking and setting as they cool down to room temperature. That’s pretty much it! Enjoy
Thank you so much for this!!! I’ve been wondering why my browned butter recipes haven’t been holding and have flattened every time they cool! I will wait longer for the brown butter to completely cool before adding the sugars next time! 🤞🏽🤞🏽🤞🏽
I tried 1/4 cup of white and brown sugar it turned out not sweet at all for a chocolate chip cookie and the texture wasn't chewy and soft like I wanted it to 😭 going to try the original recipe
@@namnaekkuya I was this close to only putting 1/4 cup, but then I was like, "I like a lot of sugar so i'm gonna put the original amount". Then I saw this comment. So glad I did! So If you like really sweet cookies, go with the original amount. But if not put just a little more than 1/4 cup. Everyone is different, so experiment!
recipe (makes 12-14): - 1/2 cup (115g) unsalted butter - 1/2 cup (100g) sugar - 3/4 cup (150g) brown sugar - 1 egg - splash of vanilla - 1 & 1/4 cup (185g) all-purpose flour - 1/2 tsp baking soda - dark chocolate, chopped (I don't like chocolate chips -they ugly) - flaky salt 1. heat butter in a saucepan on low heat until browned. remove from stove and add sugar and brown sugar. 2. add egg and vanilla. 3. sift flour and baking soda in, then gently fold until combined. 4. add dark chocolate. 5. scoop dough onto baking sheet, then chill for 30 minutes. 6. preheat oven to 175 degrees celcius, then bake for 12-14 minutes until edges are slightly browned. 7. sprinkle with flaky salt and enjoy These are the ingredients for the cookie and step found on her Instagram Hope this help❤
You can also add a half teaspoon of espresso powder and one teaspoon of cocoa powder. Trust me it makes the world of difference, it just intensifies the chocolateyness and takes it to the next level
@silkyshahi9884 you should maybe wait a bit more for the brown butter to cool down. Or if u add the egg it could give u scrambled eggs. That's why u feel the egg too much probably
Those cookies look very good, however as a baker and a cookie connoisseur, I do have a few adjustment I'd make. One, salt, salt, salt! I can't stress this enough. Many recipes do not call for enough salt, so adjust it to your taste. DO NOT skip the salt. The second tip is chill your cookies for as much time allows, up to 5 days. They will taste so much better and develop in flavor. Three, add about 1/2 cup of whatever mix-ins you like, and instant coffee. Marshmallows, graham crackers, homemade toffee, cornflakes, even (credit to Milk Bar for their cornflake marshmallow chocolate chips cookies)! Toffee is my personal fav, and the cookie dough itself takes like caramel if you chill them with toffee as your mix-in. If you follow these tips, your cookies will be even better! I hope this helps for beginner bakers and people who want to have even better cookies. EDIT: If you would like more tips on baking/cooking let me know. Also, I'd be more than happy to share my favorite websites for recipes. Nowadays, there are just too many unreliable cooking vlogs/websites that will make you question what you did wrong. Remember, if you use a bad website, then you will get a bad product. If this happens it's not your fault!
@Pancake I've never made these before, but I've made so many cookies that that's why I know how to adjust the recipe. What I recommend is adding half the sugar, and add more. I've never needed to reduce the sugar drastically in a recipe, so trust your gut. Keep in mind that you need to add a reasonable amount of sugar because it will impact the texture, because sugar is a structural element of cookie recipes. You can also add more salt, which can help balance out the sweetness.
Hi just wanted to ask, would u bother adding extra water back into the browned butter? some recipes say to do so I'm not sure if its better with the replenished water or without.
@@arismatold_me6753 Add 1 tablespoon (14g) water (or other liquid) for every 1/2 cup (8 tablespoons, 113g) of butter used. Not doing so can result in a greasy product, especially something like chopped chocolate cookies. (I call them this because you should always use chopped chocolate instead of chocolate chips.)
I wrote it all down, here you go :) Chocolate Chip Cookies: Recipe servings: 12 - 14 ・1/2 cup (115g) unsalted butter ・1/2 cup (100g) sugar ・3/4 cup (150g) brown sugar ・1 egg ・vanilla extract (just a splash) ・1 & 1/4 cup (185g) all purpose flour ・1/2 tsp baking soda ・dark chocolate, chopped (chocolate chips are better) *after baking* ・flakey sea salt (optional) INSTRUCTIONS: brown ur butter (it should melt) Add the sugars into the *melted* butter mix it untill it looks like wet sand Crack ur egg into the mixture with a splash of vanilla essence stir till smooth Sift in the flour & baking soda Sift in then gently fold (! don’t over mix !) chopped chocolate chunks OR chocolate chips,(need alot) Scoop and shape add it onto the baking tray (Optional) add some more chocolate chips) Chill dough half an hour Then bake for 12 - 14 mins enjoy ur cookies!
i made this recipe yesterday, and even though i accidentally ran out of flour and only added 1 cup instead of 1 1/4, they were still hands down the best i’ve ever had omg tysm for this
I have struggled for years to find the perfect cookies, and when these finally came out of the oven, I knew they were perfect! Just make sure to fully cool your butter before mixing in the sugars to prevent cooking the egg. Overall, best recipe ever.
I’ve been making this for a while and you do need to remember to let the butter to cool since it will melt the chocolate if you decide to add chocolate to the dough straight away. Browning butter can be tricky so keep it at a low heat and take it off once it reaches a toasty golden color since it can burn if you leave it on the stove for any longer. You also want to aim for a longer refrigeration period if possible, preferably overnight to let the moisture to disperse more evenly through the cookie and allow for the sugar to absorb it, resulting in further caramelization when baking.
Waiting for the butter to cool before adding the chocolate will keep the dark chips intact like in the video. Refrigeration overnight just makes for slightly sweeter, darker cookies without adding extra ingredients.
These are THE best ! 100g of sugar is enough for me (75g of brown sugar and 25g of white sugar), but they’re incredible. The brown butter really makes a difference !
@ i did cool the butter still smelled it …today the cookies taste perfectly…i guess that time it was only an hour now over 24 hours it has grown in taste
I made these, following the recipe and tweeking it with all theses marvelous tips, thank you everyone for each tip you gave. I still haven't tasted them (takes patience!), but they smell/look heavenly. Tips I followed: - Brown butter on low heat and STIR. - Less sugar than the recipe said (50g white /70g brown) - I left it in the fridge for 24h (don't panic if it hard, it will soften, i used a spoon to ease up the scooping) - Cooked it on the middle/upper shelf of the oven - 14 min wasn't enough (for my oven) so I added time and watched the oven meticulously.
@@9cloudrachel207 recipe: * 3/4 cup brown sugar * 1/2 cup granulated sugar * 1/2 cup unsalted butter, melted * 1 egg * splash of vanilla essence/extract * 1 and 1/4 cup all-purpose flour * 1/2 tsp baking soda * dark chocolate, chopped into chunks method: 1. Combine melted butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand. 2. Add in egg and vanilla essence/extract, and stir until smooth. 3. Sift flour and baking soda into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough-resulting in flat cookies. 4. Fold in your chocolate chunks. 5. Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 180 degrees Celcius. 6. Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks to your cookie dough mounds. 7. Bake for 12-15 minutes or until the edges of your cookies are browned. 8. Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating. 9. You’re done!
Chocolate chip cookies are such a funny thing. They are simultaneously the most forgiving and most finicky cookie EVER. You could forget three ingredients, or forget to chill the dough, or use too much baking powder, or use any array of sugars, and you'll still have a yummy cookie. HOWEVER, if you change ONE thing, you immediately have a completely different cookie! There's a chocolate chip cookie for everyone!
This is so true!!! I still think about a batch my older brother made one day during summer vacation. I have no idea what he did but they were so flat….but delicious…it’s like 40 years later and I’m still thinking of them, never been able to replicate them.
Btw make sure to put an ice cube in when ur done browning the butter. U do this because when u brown butter it looses all the water in it which btw is a pretty important property. It also helps cool down the butter that way it doesn’t cook your ingredients. It also makes the cookie dough the right texture and consistency.
Hey there! Thanks a bunch for the tip about adding an ice cube after browning the butter - that's such a cool trick! 😊 I had no idea about the water content and how it affects the texture of the cookie dough. Can't wait to give it a try in my next baking adventure. Happy baking! 🍪✨
@@Crownful actually - you don't have to. most recipes that use brown butter have already created the recipe WITH the loss of liquid already. If you want to use brown butter in a recipe that doesn't - while the ice cube trick can work - you can also just add 1 tbsp extra butter. this gives you the extra liquid you want without having to compensate for the not every ice cube being made equal. if you brown your butter first (while you are waiting for your eggs to get to room temperature (apprx 40m to 1hr) your butter will cool down naturally..
tips from comments: remember to cool butter completely brown butter on low heat chill dough overnight add salt to taste add coffee and one teaspoon of cocoa powder
I just tried them and I love the chewy inside but they are wayyyy too sweet. If you don't like overly sweet things I would suggest you put less sugar in them. Other than that they're pretty good.
I used brown sugar and coconut palm sugar. I don't like using white sugar anymore. There's not any nutritional benefit. It's also high on the glycemic index, whereas the coconut one is lower.
You need salt to balance out the sweetness. Trust me, add like a teaspoon of salt and you'll notice the difference, it gives the sweet taste more depth.
Tried this today and the cookies turned out absolutely DIVINE Couple adjustments I made: - used salted butter (balances the sweetness) - used milk chocolate chunks (didn’t have dark chocolate) - used a little less sugar as the chocolate chunks add a lot of sugar - wait for butter and sugar mixture to cook before adding egg - added instant coffee powder after flour (creates deeper flavour) - didn’t refrigerate (didn’t have time)
lmao the milk choc may have made it a lil too sweet, also the butter needs to be cooled down to room temp before u add the sugar, makes a big difference. you rly should refrigerate the dough btw, esp when u use brown butter, refrigerating it enhances the flavour so much, it feels like you're eating a gourmet cookie
Ingredients --btw I found this in her destruction box so it should be right. 3/4 cup of brown sugar 1/2 of ganlulated sugar 1/2 cup of unsalted butter 1 egg Splash of vanilla 1 and 1/4 all purpose flour 1/2 tsp of baking soda Dark chocolate chopped ----them just follow the recipes / instructions I'm the video! Hope this helped!
actual perfect cookie Cookie Recipe -1cup Bread flour -3/4cup all purpose flour -2tsp salt -1tsp baking soda -1cup brown melted butter -1cup dark brown sugar -1/2cup white sugar -2tsp vanilla -1tsp espresso powder -egg yolk and whole egg -dark chocolate chunks -milk chocolate chunks -chocolate chips Chill for 1 hour 350F/180C bake for 11-15 min
Gurl I just made these and they tasted amazing! Burning the butter made the cookies have the taste you get from dunking cookies in milk. I had some ghana 70% chocolate which aren’t that sweet and paired nicely with it
Thank you EVERYBODY for giving out tips and adjustments to this recipe. I’m taking everything you guys are saying. I’m about to attempt to make these. 👍🏽❤
@@catherinemadeinbrasil05 Yes! You could even add dark brown sugar for a deeper flavor. Keep in mind this will make your cookies slightly chewier because of the molasses content.
@@Swiftie-wm6vk hiiii, may i ask sumn too? :( i kinda confused abt the process, do we have to wait for the browned butter to cool down first then mix it with sugar or we could just mix the browned butter and sugar directly? :((((( my previous cookies was failed :( its crumbled too easily. I'd be greatful if you reply to mineeee :"))) thank you so much!!!
@@stressaurus I don't know why this would make your cookies crumbly. This is generally a result of adding too much flour and or sugar. This is possible if your recipe isn't reliable (exp. Allrecipes). To answer your question, you should wait for your butter to cool slightly, so that it doesn't dissolve the sugars. Basically as cool as it can get without beginning to solidify. Another thing that could be happening is if you don't add water to your brown butter, as it has less moisture than melted butter literally because pulling moisture from the butter causes the milk solids to caramelize. ( See my note on another comment if this is the case)Happy Baking!
Excellent simple recipe ! I’ve cut sugar in my diet and found this recipe to be extremely sweet so I only added 1/2 cup brown sugar, 1/4 cup white sugar and 1/2 tsp stevia liquid sweetener. It was still sweet but not overly sweet. For anyone who is sensitive to low carb refined sugar in powder like form : stevia, allulose , Monk fruit, erythritol and other alcohol sugar, stevia sweetener liquid is a healthier option and works amazing with regular sugar to increase sweetness with zero carbs and calories.
OMG I made this and I tried it and now all my family wants me to make it for every gathering! every holiday birthday and everything thank you for sharing the recipe it’s so good!
I made this recipe last night and baked today and I think the browning butter gives it a richer, almost nutty flavor. I followed the recipe exactly except added about a teaspoon extra butter - I thought browning would make evaporate some butter. Anyway, wrong mistake, lol. Made it spread a little too much resulting in a flatter cookie and almost overwhelmingly buttery. Texture wise, it was chewy which was good. Also, it was too sweet for my liking: I wasn’t the only one who said that. If I use this recipe again, I will use less sugar and the exact amount of butter in the recipe.
Made this recipe again and I cut the butter in half as well as the brown sugar and it came out much better. Still has a chew and it didn’t spread as much. I probably could use a little less sugar but it’s a good cookie with the tweaks.
tips- 1) cool the butter down a little bit or else it will become greasy (add slash of water/ice cube) 2)no milk chocolate only dark chocolate, or else it might be too sweet(preferences may differ) 3)add some instant coffee in the dry part for more depth and rich flavour 4)add another egg yolk, it will make the cookies even better 5)use a combination of all purpose flour and bread flour, for that perfect gooey middle and crunchy corners.
@@priyapereira28 a teaspoon or two should be fine, can be added as per preference, but don't add too much or it will overwhelm the flavour of the other ingredients :)
Me and my younger sister tried this and oh my! Even my mom and dad were impressed (we’ve only been cooking for 3 days) it didn’t turn out like the first cookie but it was still very delicious
Just made and these are hands down the best chocolate chip cookie I’ve ever tried. The salt on top just adds a whole new level. I also did 1/4 tsp of salt in with the flour.
I agree! Brown butter is essential in chocolate chip cookies! Although I’m the weirdo who doesn’t like chocolate so I use chopped pecans instead. So good!
I add homemade toffee and espresso powder to amplify the flavor, and then letting them rest in the fridge for at least 36 hours. Your recipe with these tips will elevate them even more!
I use a similar recipe but i use cake flour AND all purpose flour for that crispy on the outside and soft on the inside texture and I also add a bit of coffee powder in it too to enhance the flavor of the dough. Soooo yummy 🤤
@@kanayasagita8953 1 cup bread flour (sorry not cake flour) 3/4 cup all purpose flour 2 teaspoons kosher salt, or 1½ teaspoons table salt 1 teaspoon baking soda 1 cup unsalted butter, 2 sticks 2 tablespoons water, room temperature 1 cup dark brown sugar ½ cup white sugar 2 teaspoons vanilla extract 1 teaspoon espresso powder 1 large egg 1 large egg yolk ½ cup semi-sweet chocolate chips 5 oz dark chocolate, chopped Very similar process in melting the butter (let it cool down to room temperature before mixing in - can let cool in the fridge for 10-15 mins) bake for 12-14 mins at 350F.
Best tip is before you add the flower mix the batter very fast for 30 seconds and let it rest for 3 minutes then repeat two more times. Trust me it makes it sooooo good
I made these yesterday and I’m making them rn, they turn out really good, be sure to use real chocolate bars and not overtake them so the inside stays chewy!
@Pancake hi, I also dont like things to be too overly sweet so I adjusted it a bit so it meassures to 1/2 cup of sugar total. I made it 1/4 brown sugar 1/4 regular sugar, hope it helps
This comment thread is more informational then any otger recipes or videos i have ever watched, thank you to all of you guys for being so generous on tips. ❤❤
I've tried this recipe and its AMAZING it actually work unlike all other recipe i've tried , i have made 7 chocolate chip recipes and none of them have worked , i used 1/4 cup of white sugar and 1/4 cup of dark brown sugar because it was slightly too sweet but i love the way she used chocolate chunks instead of chips i prefer them as well , i am already subscribed
recipes are always stolen and borrowed all the time from everywhere so there’s no point in being mad about it lol there’s a good chance she heard this recipe from somewhere else especially considering this recipe is pretty simple and common
@@Zoeyy-Ch god why are people so sensitive because they misinterpreted something? They weren’t rude, if they were they’d be more upfront with it. They were just commenting on the accent. Honestly go
I found this recipe on Pinterest about a year ago and OMG, these have been my go-to cookie recipe since. They come out perfectly every time, and my family loves them. This recipe is deff worth a try. Like if this helped :))
as an Indian here is my review -my parents thought it was a little too chewy but honestly I am a chewy cookie type of person and I loved it -if u are someone who does not have brown sugar YOU MUST BUY IT ,IT CHANGES THE GAME -also make sore to eat the cookies between 2-3 days time or else it gets hard overall amazing cookie !
@@varshadshetty1961 hey did u use brown sugar that we get in the indian market ?or jaggery ? the brown sugar in the video resembles more of jaggery i have both at home
If you are going to make this you should know that with this quantity of sugar it is TOO SWEET. Half of it is perfect! EDIT: obviously this is just my opinion, if u like very sweet cookies go ahead with the recipe.
everyone's different though. some people like really sweet cookies, some prefer less sweet cookies, or anything in between or even outside of that [like salted chocolate chip cookies, for example] and that's okay :D /lh
Bro I know that people have different tastes, the majority of people in the comments agrees with me. If you like really sweet cookies go ahead with the recipe lol.
Browned butter gives it a nutty taste that's why she said it's all because of the butter. It gives a taste as close as the mcdonalds cookies when i made these with ur recipe thx luv ur videos btw
In my 15+ years on UA-cam, being very shy, I’ve never written any comments. However I do feel the need to convey how very grateful I am to Eugene. Being an Asian-Brazilian, I also sympathize with the struggles with expressing love to others, and felt that my “Asianess” wasn’t something to be proud of while growing up. Having you here as a friend, as a role model for certainly helped me in ways that even I don’t really realize. I’m not so great with words but if there’s something that could summarize what I feel is Thank you! I truly hope you love a life full of joy ❤
@@beaudowns51 I don’t understand weird people like you who behave like this. Ridiculing someone because cookies are sweet As if something cannot be too sweet or salty. Just be haters for no reason whatsoever
I’ve made this recipe a lot. It’s very delicious, but here are a few tips:
- When browning the butter, make sure to do it on low heat as butter tends to quickly burn under very high temperature. Remove once it turns golden brown and becomes fragrant.
- I use 1/4 cups equal parts of white and dark brown sugar. I found this to be the perfect amount for me. If you like your cookies on the sweeter side, then add more sugar/go with the original recipe amount.
- This is SUPER important: make sure that the butter has enough time to cool completely. Do not use the butter as soon as it comes off of the stove as the dough won’t hold its shape and the egg might scramble when added.
- I recommend using dark chocolate instead of milk because milk chocolate makes the cookie too sweet, but that just depends on preference.
- You can use chocolate chips, but they will hold their shape when baked and don’t make pools of chocolate throughout the dough like chopped chocolate does.
- If you have time, chill the dough overnight or even 48 hours as this gives the cookie better structure and deeper depth in flavor.
- I highly recommend baking the cookies on the top rack in the oven rather than on the bottom. This will help your cookies cook more evenly. If you use the bottom rack, the cookies will be scorched at the bottom and the middle will be raw. The top rack will ensure cookies that are golden brown on the bottom and chewy in the center.
- I baked my cookies for 14 minutes exactly and they came out perfect, but every oven is different. So just keep an eye on them and remove once they are golden on the edges and soft in the middle.
- Do not keep your cookies in the oven until they are completely rigid. They will harden when cooling and become very crunchy (unless you like them that way). If you want chewy cookies, remove them when they become soft and shiny in the middle. They might look underdone, but they will continue cooking and setting as they cool down to room temperature.
That’s pretty much it! Enjoy
Thank you so much for this!!! I’ve been wondering why my browned butter recipes haven’t been holding and have flattened every time they cool! I will wait longer for the brown butter to completely cool before adding the sugars next time! 🤞🏽🤞🏽🤞🏽
I tried 1/4 cup of white and brown sugar it turned out not sweet at all for a chocolate chip cookie and the texture wasn't chewy and soft like I wanted it to 😭 going to try the original recipe
@@namnaekkuya I was this close to only putting 1/4 cup, but then I was like, "I like a lot of sugar so i'm gonna put the original amount". Then I saw this comment. So glad I did! So If you like really sweet cookies, go with the original amount. But if not put just a little more than 1/4 cup. Everyone is different, so experiment!
Can I microwave it instead of oven?plzz reply
No!@@farvafayaz7241
recipe (makes 12-14):
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) sugar
- 3/4 cup (150g) brown sugar
- 1 egg
- splash of vanilla
- 1 & 1/4 cup (185g) all-purpose flour
- 1/2 tsp baking soda
- dark chocolate, chopped (I don't like chocolate chips
-they ugly)
- flaky salt
1. heat butter in a saucepan on low heat until browned. remove from stove and add sugar and brown sugar.
2. add egg and vanilla.
3. sift flour and baking soda in, then gently fold until combined.
4. add dark chocolate.
5. scoop dough onto baking sheet, then chill for 30 minutes.
6. preheat oven to 175 degrees celcius, then bake for
12-14 minutes until edges are slightly browned.
7. sprinkle with flaky salt and enjoy
These are the ingredients for the cookie and step found on her Instagram
Hope this help❤
THANK YOU SO MUCH FOR ACTUALLY PUTTING THE MEASUREMENTS 😭
@@personmagic4701 ofccc!!❤️❤️
Thank you so much :)
TYSM
TYSMM
You can also add a half teaspoon of espresso powder and one teaspoon of cocoa powder. Trust me it makes the world of difference, it just intensifies the chocolateyness and takes it to the next level
thanks for the tip! :D
Would I add it when I put in the flour also?
@@justoc1144 yes
Is espresso powder just espresso coffee grounds or something else?
i think I saw this on a buzzfeed video too actually
The way ur talking, it's giving the peaceful vibe
Bro I swear I shed a tear watching this perfect cookie
nice pfp ✋🏼🗿
@@baudouinette thanks you to
frr 😭💗
I just baked it today ...and when i ate em i could smell and taste egg. Why i did wrong please help
@silkyshahi9884 you should maybe wait a bit more for the brown butter to cool down. Or if u add the egg it could give u scrambled eggs. That's why u feel the egg too much probably
Those cookies look very good, however as a baker and a cookie connoisseur, I do have a few adjustment I'd make. One, salt, salt, salt! I can't stress this enough. Many recipes do not call for enough salt, so adjust it to your taste. DO NOT skip the salt. The second tip is chill your cookies for as much time allows, up to 5 days. They will taste so much better and develop in flavor. Three, add about 1/2 cup of whatever mix-ins you like, and instant coffee. Marshmallows, graham crackers, homemade toffee, cornflakes, even (credit to Milk Bar for their cornflake marshmallow chocolate chips cookies)! Toffee is my personal fav, and the cookie dough itself takes like caramel if you chill them with toffee as your mix-in. If you follow these tips, your cookies will be even better! I hope this helps for beginner bakers and people who want to have even better cookies.
EDIT: If you would like more tips on baking/cooking let me know. Also, I'd be more than happy to share my favorite websites for recipes. Nowadays, there are just too many unreliable cooking vlogs/websites that will make you question what you did wrong. Remember, if you use a bad website, then you will get a bad product. If this happens it's not your fault!
@Pancake I've never made these before, but I've made so many cookies that that's why I know how to adjust the recipe. What I recommend is adding half the sugar, and add more. I've never needed to reduce the sugar drastically in a recipe, so trust your gut. Keep in mind that you need to add a reasonable amount of sugar because it will impact the texture, because sugar is a structural element of cookie recipes. You can also add more salt, which can help balance out the sweetness.
Hi just wanted to ask, would u bother adding extra water back into the browned butter? some recipes say to do so I'm not sure if its better with the replenished water or without.
@@arismatold_me6753 Add 1 tablespoon (14g) water (or other liquid) for every 1/2 cup (8 tablespoons, 113g) of butter used. Not doing so can result in a greasy product, especially something like chopped chocolate cookies. (I call them this because you should always use chopped chocolate instead of chocolate chips.)
@Pancake Of course! As a young baker myself, I hope to aspire others who love food to get better at baking and cooking.
@@Swiftie-wm6vk wait where do you add the water? In the same pot the butter is browning in? Or in the bowl on top of the flour and butter?
I wrote it all down, here you go :)
Chocolate Chip Cookies:
Recipe servings: 12 - 14
・1/2 cup (115g) unsalted butter
・1/2 cup (100g) sugar
・3/4 cup (150g) brown sugar
・1 egg
・vanilla extract (just a splash)
・1 & 1/4 cup (185g) all purpose flour
・1/2 tsp baking soda
・dark chocolate, chopped (chocolate chips are better)
*after baking*
・flakey sea salt (optional)
INSTRUCTIONS:
brown ur butter (it should melt)
Add the sugars into the *melted* butter
mix it untill it looks like wet sand
Crack ur egg into the mixture with a splash of vanilla essence
stir till smooth
Sift in the flour & baking soda
Sift in then gently fold (! don’t over mix !)
chopped chocolate chunks OR chocolate chips,(need alot)
Scoop and shape
add it onto the baking tray
(Optional) add some more chocolate chips)
Chill dough half an hour
Then bake for 12 - 14 mins
enjoy ur cookies!
Can I use margarine instead of butter???
@@liyanagulraiz5688yes ofc
What temperature should I use to bake it?
@@Kattysblogg 350°F (175°C) make sure to check the cookies around the 12- min mark
thank you this is the best recipe comment in the comments so we should get this to the top
i made this recipe yesterday, and even though i accidentally ran out of flour and only added 1 cup instead of 1 1/4, they were still hands down the best i’ve ever had omg tysm for this
That was the nicest ‘stop’ I’ve ever heard.
thank you
@@audreysaurusur voice is so pretty and relaxing
I have struggled for years to find the perfect cookies, and when these finally came out of the oven, I knew they were perfect! Just make sure to fully cool your butter before mixing in the sugars to prevent cooking the egg. Overall, best recipe ever.
Won’t cooling the butter solidify it
@ronah2218 dont put it in the fridge because then it will solidify. leave the hot butter for 20 mins on the counter till room temp!
those cookies literally made me cry because of how beautiful they look
This is crazy it’s the first successful cookie recipe I’ve ever tried. I’m so happy thank you so much
please remember to cool your butter completely at room temp or else you’ll have greasy dough and the chocolate won’t want to fully incorporate
And scrambled eggs!
exactly !!!
do you cool the butter alone or after you've added the sugar but still before the egg
@@Kiwikick238 before adding the sugar !
so that's why my cookies always turn out greasy! thank you, this tip is life changing 😭♡
I’ve been making this for a while and you do need to remember to let the butter to cool since it will melt the chocolate if you decide to add chocolate to the dough straight away. Browning butter can be tricky so keep it at a low heat and take it off once it reaches a toasty golden color since it can burn if you leave it on the stove for any longer. You also want to aim for a longer refrigeration period if possible, preferably overnight to let the moisture to disperse more evenly through the cookie and allow for the sugar to absorb it, resulting in further caramelization when baking.
How many cookies does the recipe make?
has it turned out as pretty as it is in the video?
Waiting for the butter to cool before adding the chocolate will keep the dark chips intact like in the video. Refrigeration overnight just makes for slightly sweeter, darker cookies without adding extra ingredients.
@@riseeuterpe2838 i see, thanks! did your cookies have the cracks at the top?
@@lynxii3234 yee!
These are THE best ! 100g of sugar is enough for me (75g of brown sugar and 25g of white sugar), but they’re incredible. The brown butter really makes a difference !
100% i just cooked it and its so fkn sweet 🤢
@@alexkorotky9048 you make this rcp??
I just baked it today ...and when i ate em i could smell and taste egg. Why i did wrong please help
@@silkyshahi9884 you have to let the mixture cool before adding the eggs, or you will cook them
@ i did cool the butter still smelled it …today the cookies taste perfectly…i guess that time it was only an hour now over 24 hours it has grown in taste
I made these, following the recipe and tweeking it with all theses marvelous tips, thank you everyone for each tip you gave. I still haven't tasted them (takes patience!), but they smell/look heavenly.
Tips I followed:
- Brown butter on low heat and STIR.
- Less sugar than the recipe said (50g white /70g brown)
- I left it in the fridge for 24h (don't panic if it hard, it will soften, i used a spoon to ease up the scooping)
- Cooked it on the middle/upper shelf of the oven
- 14 min wasn't enough (for my oven) so I added time and watched the oven meticulously.
How did they turned with less sugar?
@@DankradMP so good! the perfect amound of sugar (not too sweet)
Where did you find the recipe?
Tysm!!!!❤❤❤❤😊😊 this helped sm!!
@@9cloudrachel207 recipe:
* 3/4 cup brown sugar
* 1/2 cup granulated sugar
* 1/2 cup unsalted butter, melted
* 1 egg
* splash of vanilla essence/extract
* 1 and 1/4 cup all-purpose flour
* 1/2 tsp baking soda
* dark chocolate, chopped into chunks
method:
1. Combine melted butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand.
2. Add in egg and vanilla essence/extract, and stir until smooth.
3. Sift flour and baking soda into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough-resulting in flat cookies.
4. Fold in your chocolate chunks.
5. Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 180 degrees Celcius.
6. Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks to your cookie dough mounds.
7. Bake for 12-15 minutes or until the edges of your cookies are browned.
8. Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating.
9. You’re done!
looks good!
your comment has 10 likes only!
I watch your channel!!
I made these last night and woke up today my sister ate all of them the recipe made 12 cookies apparently they were delicious
Your sister must really like those cookies
Does it required preheating
Did you make them big or small pieces??
Damm
If my sister did that… 💀
Chocolate chip cookies are such a funny thing. They are simultaneously the most forgiving and most finicky cookie EVER. You could forget three ingredients, or forget to chill the dough, or use too much baking powder, or use any array of sugars, and you'll still have a yummy cookie. HOWEVER, if you change ONE thing, you immediately have a completely different cookie! There's a chocolate chip cookie for everyone!
exactly!! when i make mine with brown butter, the butter is often still hot, melting the sugars, but it makes them SUPER fluffy!
This is so true!!! I still think about a batch my older brother made one day during summer vacation. I have no idea what he did but they were so flat….but delicious…it’s like 40 years later and I’m still thinking of them, never been able to replicate them.
Aren’t they perfect 🥹🥹🥰
@@pamelalansbury94 if you don't add baking soda they will be flat.
I love how fluently your comment is worded ngl 🎀🎀
I LOVE HER VOICE ITS SO SOFT
Btw make sure to put an ice cube in when ur done browning the butter. U do this because when u brown butter it looses all the water in it which btw is a pretty important property. It also helps cool down the butter that way it doesn’t cook your ingredients. It also makes the cookie dough the right texture and consistency.
Hey there! Thanks a bunch for the tip about adding an ice cube after browning the butter - that's such a cool trick! 😊 I had no idea about the water content and how it affects the texture of the cookie dough. Can't wait to give it a try in my next baking adventure. Happy baking! 🍪✨
@@Crownful actually - you don't have to. most recipes that use brown butter have already created the recipe WITH the loss of liquid already. If you want to use brown butter in a recipe that doesn't - while the ice cube trick can work - you can also just add 1 tbsp extra butter. this gives you the extra liquid you want without having to compensate for the not every ice cube being made equal.
if you brown your butter first (while you are waiting for your eggs to get to room temperature (apprx 40m to 1hr) your butter will cool down naturally..
THANK YOU WOW
I'm going to definitely try this ❤
I dont blieve that.
Thanks a lot to the people giving the recipe, since it wasn’t even in the description!
tips from comments:
remember to cool butter completely
brown butter on low heat
chill dough overnight
add salt to taste
add coffee and one teaspoon of cocoa powder
Bruh i did the exact oppsite 😅
@@stratifiedchaos5396sameeee
Hey twin
@@GuineaPig08 hi 😍
Oh my oh my god 💀
Your voice is soooooo sooothing
I just tried them and I love the chewy inside but they are wayyyy too sweet. If you don't like overly sweet things I would suggest you put less sugar in them. Other than that they're pretty good.
SHOULD'VE READ THIS BEFORE MAKING THEM T-T MY TEETH ARE ROTTING- byt IT is Good
Salt also would help
I used brown sugar and coconut palm sugar. I don't like using white sugar anymore. There's not any nutritional benefit. It's also high on the glycemic index, whereas the coconut one is lower.
I tried lowering the amount of sugar on a similar recipe but then the batter would be too watery.
You need salt to balance out the sweetness. Trust me, add like a teaspoon of salt and you'll notice the difference, it gives the sweet taste more depth.
Tried this today and the cookies turned out absolutely DIVINE
Couple adjustments I made:
- used salted butter (balances the sweetness)
- used milk chocolate chunks (didn’t have dark chocolate)
- used a little less sugar as the chocolate chunks add a lot of sugar
- wait for butter and sugar mixture to cook before adding egg
- added instant coffee powder after flour (creates deeper flavour)
- didn’t refrigerate (didn’t have time)
lmao the milk choc may have made it a lil too sweet, also the butter needs to be cooled down to room temp before u add the sugar, makes a big difference.
you rly should refrigerate the dough btw, esp when u use brown butter, refrigerating it enhances the flavour so much, it feels like you're eating a gourmet cookie
@@abelsebastian7515Do you not think that having the butter warm makes the sugar dissolve or blend in better? I could be wrong!
You should use unsalted butter and add kosher salt
I used unsalted butter but added 1/2 teaspoon salt in the flour. It’s difficult to measure the amount of salt added when using pre salted butter
I also recommend adding water back in to the brown butter, as some evaporated!
I have already tried this recipes very closely before, and the browning really does elevate the cookies.
What’s the difference between browned butter and no browned butter?
@@macandchez3684 browning it adds a nutty almost caramel like taste. It’s just really fucking good. You gotta try it to believe it
Ingredients --btw I found this in her destruction box so it should be right.
3/4 cup of brown sugar
1/2 of ganlulated sugar
1/2 cup of unsalted butter
1 egg
Splash of vanilla
1 and 1/4 all purpose flour
1/2 tsp of baking soda
Dark chocolate chopped
----them just follow the recipes / instructions I'm the video! Hope this helped!
Tqsmm♡♡♡♡
@@phh_intyour welcome!
I made them last night & they were in fact the best cookies I’ve ever had
THANK YOY FOR COMMENTING THIS,I NEEDED THIS
Replying to this so I remember
How's the sweetness?
@@maribethsaporas2557 was not too sweet at all
Je veux la recette svp
Your voice is so calming! 😮
as well as the music....
Browned butter is really magic in recipes.
actual perfect cookie
Cookie Recipe
-1cup Bread flour
-3/4cup all purpose flour
-2tsp salt
-1tsp baking soda
-1cup brown melted butter
-1cup dark brown sugar
-1/2cup white sugar
-2tsp vanilla
-1tsp espresso powder
-egg yolk and whole egg
-dark chocolate chunks
-milk chocolate chunks
-chocolate chips
Chill for 1 hour
350F/180C
bake for 11-15 min
THIS IS WRONG
@@katelyn.14-e2c how so?
The way the inside of the cookie caves in a little while the sides say raised.
Holy macaroni I think I’m in love 😍🤤
Gurl I just made these and they tasted amazing! Burning the butter made the cookies have the taste you get from dunking cookies in milk. I had some ghana 70% chocolate which aren’t that sweet and paired nicely with it
Didn't it make the cookie bitter?
Thank you EVERYBODY for giving out tips and adjustments to this recipe. I’m taking everything you guys are saying. I’m about to attempt to make these. 👍🏽❤
How did it go😊
Samesiess❤
They still taste good even when you mess up a bit, that’s when you know it’s a good recipe.
Turned out too sweet 😵💫
Brown sugar makes the cookie more chewy and crisp, and hard butter makes it more consistent and thicker. Depends how you like it 🍪🍪💕💕
yes yes yes!! :D
Can I use only brown sugar instead of a mix of white and brown?
@@catherinemadeinbrasil05 Yes! You could even add dark brown sugar for a deeper flavor. Keep in mind this will make your cookies slightly chewier because of the molasses content.
@@Swiftie-wm6vk hiiii, may i ask sumn too? :( i kinda confused abt the process, do we have to wait for the browned butter to cool down first then mix it with sugar or we could just mix the browned butter and sugar directly? :((((( my previous cookies was failed :( its crumbled too easily. I'd be greatful if you reply to mineeee :"))) thank you so much!!!
@@stressaurus I don't know why this would make your cookies crumbly. This is generally a result of adding too much flour and or sugar. This is possible if your recipe isn't reliable (exp. Allrecipes). To answer your question, you should wait for your butter to cool slightly, so that it doesn't dissolve the sugars. Basically as cool as it can get without beginning to solidify. Another thing that could be happening is if you don't add water to your brown butter, as it has less moisture than melted butter literally because pulling moisture from the butter causes the milk solids to caramelize. ( See my note on another comment if this is the case)Happy Baking!
Excellent simple recipe ! I’ve cut sugar in my diet and found this recipe to be extremely sweet so I only added 1/2 cup brown sugar, 1/4 cup white sugar and 1/2 tsp stevia liquid sweetener. It was still sweet but not overly sweet. For anyone who is sensitive to low carb refined sugar in powder like form : stevia, allulose , Monk fruit, erythritol and other alcohol sugar, stevia sweetener liquid is a healthier option and works amazing with regular sugar to increase sweetness with zero carbs and calories.
Preheating is required?
Yeah I like chocolate and sweet stuff and it was really sweet for me but ig it could be that I used light brown sugar rather than brown sugar
I did those cookies they were AMAZING it was so buttery . but I would recommend to put 1/2 less sugar from any
Should I add an egg yolk in addition to the whole egg that I put in previously?
@@الباكالباك-ش9ط no u dont need to
@@الباكالباك-ش9ط why?
hey. did u add an egg yolk? id like to know
@@الباكالباك-ش9ط
@@الباكالباك-ش9طdon't need to but if u want to u can but I didn't find the need for it
I TRIED IT ITS SOOO YUMMY!
These are actually REALLY good
These gotta be the best cookies I’ve ever made!! They were so good and even my mom who hates cookies loved them 😭
OMG I made this and I tried it and now all my family wants me to make it for every gathering! every holiday birthday and everything thank you for sharing the recipe it’s so good!
Haha! Same with me lol🤪 my dad just requested I make them for a baking competition, so I’m actually making them right now!❤️
Look very delicious 😋🤤 i love chocolate chip cookies
Ma'am...you were NOT LYING about this being the only recipe I'll ever need.
I made this recipe last night and baked today and I think the browning butter gives it a richer, almost nutty flavor. I followed the recipe exactly except added about a teaspoon extra butter - I thought browning would make evaporate some butter. Anyway, wrong mistake, lol. Made it spread a little too much resulting in a flatter cookie and almost overwhelmingly buttery. Texture wise, it was chewy which was good. Also, it was too sweet for my liking: I wasn’t the only one who said that. If I use this recipe again, I will use less sugar and the exact amount of butter in the recipe.
Made this recipe again and I cut the butter in half as well as the brown sugar and it came out much better. Still has a chew and it didn’t spread as much. I probably could use a little less sugar but it’s a good cookie with the tweaks.
tips-
1) cool the butter down a little bit or else it will become greasy (add slash of water/ice cube)
2)no milk chocolate only dark chocolate, or else it might be too sweet(preferences may differ)
3)add some instant coffee in the dry part for more depth and rich flavour
4)add another egg yolk, it will make the cookies even better
5)use a combination of all purpose flour and bread flour, for that perfect gooey middle and crunchy corners.
Preheating is required?
@@farheensyed3595 yes it is preferred, since the dough is generally on the colder side..180 degrees preheat should work
@@devkrat how much instant coffee
@@priyapereira28 a teaspoon or two should be fine, can be added as per preference, but don't add too much or it will overwhelm the flavour of the other ingredients :)
Should i turn on the upper rod or under rod only? Or both both rod of oven?
Her Voice is so soothing
Me and my younger sister tried this and oh my! Even my mom and dad were impressed (we’ve only been cooking for 3 days) it didn’t turn out like the first cookie but it was still very delicious
Just made and these are hands down the best chocolate chip cookie I’ve ever tried. The salt on top just adds a whole new level. I also did 1/4 tsp of salt in with the flour.
Adding pink food dye to this,shaping them into hearts for Valentines day 💕
Holy- This looks absolutely divine🥺
"This is the only recipe you will ever need"
"Doesn't give recipe" 😂
Nah she didn’t give the temperatures 🤣
The recipe is posted in the comments above if you're still interested buddy
@breetiller temp is mentioned as well
It's always the top pinned comment.
Right
I agree! Brown butter is essential in chocolate chip cookies! Although I’m the weirdo who doesn’t like chocolate so I use chopped pecans instead. So good!
@Luvanda Owen You can use any kind of butter that you like. Brown butter just refers to the process that she showed in the video
I tried this recipe and I can say it was the best chocolate chip cookie recipe I’ve ever made❤
Your voice is so calming!!! ❤
I add homemade toffee and espresso powder to amplify the flavor, and then letting them rest in the fridge for at least 36 hours. Your recipe with these tips will elevate them even more!
Does it require preheating
@@farheensyed3595 yes, I think so.
(Also, you can find the recipe somewhere in this video: 2 minute vs 2 day cookies)
I’ve lost count how many times i’ve made this recipe. Thank you
Girl, can I microwave these I don’t got a baking oven😭
@@Safie-j7nuh no
😬
@@Safie-j7n I don’t know
I use a similar recipe but i use cake flour AND all purpose flour for that crispy on the outside and soft on the inside texture and I also add a bit of coffee powder in it too to enhance the flavor of the dough. Soooo yummy 🤤
can i get the full recipe 🥺
@@kanayasagita8953
1 cup bread flour (sorry not cake flour)
3/4 cup all purpose flour
2 teaspoons kosher salt, or 1½ teaspoons table salt
1 teaspoon baking soda
1 cup unsalted butter, 2 sticks
2 tablespoons water, room temperature
1 cup dark brown sugar
½ cup white sugar
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips
5 oz dark chocolate, chopped
Very similar process in melting the butter (let it cool down to room temperature before mixing in - can let cool in the fridge for 10-15 mins)
bake for 12-14 mins at 350F.
oh gosh they are literally PERFECT!
Best tip is before you add the flower mix the batter very fast for 30 seconds and let it rest for 3 minutes then repeat two more times. Trust me it makes it sooooo good
Slay all day bestie
I made these yesterday and I’m making them rn, they turn out really good, be sure to use real chocolate bars and not overtake them so the inside stays chewy!
@Pancake hi, I also dont like things to be too overly sweet so I adjusted it a bit so it meassures to 1/2 cup of sugar total. I made it 1/4 brown sugar 1/4 regular sugar, hope it helps
What kind of chocolate bars would you recommend and from where?
@Pancake they are real sweet, however the sea salt is a nice contrast
@@rubyv288 just one that isn’t the cheapest one at the store, I like a pretty dark one but it’s personal choice
This is brilliant Kathy! I felt so much emotion through your playing! Amazing job! 🫶🏾❤
This comment thread is more informational then any otger recipes or videos i have ever watched, thank you to all of you guys for being so generous on tips. ❤❤
BROWN BUTTAH
I think it fits well with my Roblox man face m&ms
Yeah
OMG ! YOUR RING LOOK SO GOOD ❤❤
You’re so pretty😭💗. Thank you for the recipe btw😊. I will surely try it💗
انجليزيتها لطيفة ما خلت حرف ما حذفه 😭❤
بس ينفهم عليها
Everyone: focusing on the recipe
Meanwhile me : seeing her ring 💍🤩😂😂😂😂
This it is amazing And it tastes so good
the duality in the comments is insane lol
I make these once a week/every other week. I have some in the oven right now.
Do you make any adjustments or add anything different?
as soon as i heard chill the dough my heart dropped
Why?
@@ajinkyashinde3914 i had very limited time to bake and i dont like chilling doughhh 😞😞
omg i love cookie ❤❤❤
I've tried this recipe and its AMAZING it actually work unlike all other recipe i've tried , i have made 7 chocolate chip recipes and none of them have worked , i used 1/4 cup of white sugar and 1/4 cup of dark brown sugar because it was slightly too sweet but i love the way she used chocolate chunks instead of chips i prefer them as well , i am already subscribed
You use the same amount of butter it days on the recipe?
literally every cookie recipe be like: the secret? browned butter
it's not a secret...
first time I've hears of it
Never heard of it and baking cookies for decades
Not only that, she just ripped an old recipe of Morgan Eisenberg from years ago and didn't use measurements so she wouldn't be caught. 🙄
recipes are always stolen and borrowed all the time from everywhere so there’s no point in being mad about it lol there’s a good chance she heard this recipe from somewhere else especially considering this recipe is pretty simple and common
🤣
I learned this recipe and about brown butter from Honeysuckle. Seriously a game changer 👏
Thanks for giving us the measurements!
“Brown butta”
Ok by the way she pronounces it as Budda not butta so get it right if you want to make fun of someone’s pronunciation
Love her accent 😫
@@Zoeyy-Ch god why are people so sensitive because they misinterpreted something? They weren’t rude, if they were they’d be more upfront with it. They were just commenting on the accent. Honestly go
Something about the way she says it is very satisfying
It’s called a ‘non-rhotic accent’
You didn't mention cornstarch, the important ingredients for chewy cookies.
I made them without cornstarch and they were perfectly chewy mmmmmm
I found this recipe on Pinterest about a year ago and OMG, these have been my go-to cookie recipe since. They come out perfectly every time, and my family loves them. This recipe is deff worth a try. Like if this helped :))
They’re so good, thanks!
as an Indian here is my review
-my parents thought it was a little too chewy but honestly I am a chewy cookie type of person and I loved it
-if u are someone who does not have brown sugar YOU MUST BUY IT ,IT CHANGES THE GAME
-also make sore to eat the cookies between 2-3 days time or else it gets hard
overall amazing cookie !
Gimme one plz
Chocolate chip cookies should be gooey. Not crunchy
yes i know just saying
omg igot 50 likes?!
@@varshadshetty1961 hey did u use brown sugar that we get in the indian market ?or jaggery ? the brown sugar in the video resembles more of jaggery
i have both at home
If you are going to make this you should know that with this quantity of sugar it is TOO SWEET. Half of it is perfect!
EDIT: obviously this is just my opinion, if u like very sweet cookies go ahead with the recipe.
everyone's different though. some people like really sweet cookies, some prefer less sweet cookies, or anything in between or even outside of that [like salted chocolate chip cookies, for example] and that's okay :D /lh
People have different tastes
Bro I know that people have different tastes, the majority of people in the comments agrees with me. If you like really sweet cookies go ahead with the recipe lol.
half of both sugars?
Imagine you have the same name as this person and you just made cookies. Couldn’t be me 😳
U don't have to swear i can see that you are very good sweetie❤️❤️
Browned butter gives it a nutty taste that's why she said it's all because of the butter. It gives a taste as close as the mcdonalds cookies when i made these with ur recipe thx luv ur videos btw
how many degrees should the oven be at?
Please answer fast! 💗😅🥰
180
@@trangtrieeu 350
She said sugars plural. DO YOU KNOW WHAT ELSE IS PLURAL Diabetes
😂😂
That word is not plural. Diabetes cannot develop in a day. It takes years. Nobody is forcing you to eat sweets anyway.
Erm actually diabetes isn’t plural
🤓☝️
I try tried this recipe it was so good😍🤩🥰😘🤩🥳
In my 15+ years on UA-cam, being very shy, I’ve never written any comments. However I do feel the need to convey how very grateful I am to Eugene.
Being an Asian-Brazilian, I also sympathize with the struggles with expressing love to others, and felt that my “Asianess” wasn’t something to be proud of while growing up. Having you here as a friend, as a role model for certainly helped me in ways that even I don’t really realize. I’m not so great with words but if there’s something that could summarize what I feel is
Thank you! I truly hope you love a life full of joy ❤
needs more vanilla essence. you should run a poll
I actually do agree on that one I used a full teaspoon instead of a splash and it was perfect
Here’s two tips from me
*i recommend you to put less sugar cause i find it VERY VERY sweet
*mix the sugar,butter an egg well
Yes you are right
Breaking News: cookie is sweet
@@beaudowns51 I don’t understand weird people like you who behave like this. Ridiculing someone because cookies are sweet As if something cannot be too sweet or salty. Just be haters for no reason whatsoever
@@fefe1179 👍
I love this recipe !!!! Its just too sweet but you get the most perfect cookie
Make sure to also add two cups of salt to the warm butter to give it the essence and bite of a more balanced cookie. 🍪🧂
2 cups??
2 cups what the heck 😮😮😮😮😮
😂
So delicious
Ive made it today 🎉 it tastes so good thank u🎉
Girl that ring is too cute!!!!