A lot of people probably won’t see this, but thank you for watching my first video! I like making videos of the food I cook at home, they’re my way of relaxing on the weekends.
Ive made these cookies twice now. Best ever. Additional tips: Make sure your browned butter is cooled down prior to mixing in with sugar. If its warm to your finger, its good to go in. If it feels "hot" let it continue cooling down before the addition. Shift the flour so the addition is even into the mixture. No clumps Use instant expresso powder. Not expresso grind. Dont overmix your final cookie dough until the addition of chocolate. I like to leave the outside bowl coated in alittle white flour until i add the chocolate. Over mixing cookies = denser cookie
@@OneDotLeader I dont think that's a problem since they are spreading useful information which might help many others, you on the other hand are calling someone out for doing some good work
So, I made one of these for a girl a while back. We started dating soon afterwards and now she's my fiancée, so thank you for sharing this recipe with the world!
A REVIEW NO ONE ASKED FOR BY SOMEONE WHO JUST MADE THE DOUGH A COUPLE MINUTES AGO: Honestly at first this recipe was really daunting. But after having made the dough it's not as scary as it seems! If you're considering this recipe, keep reading! 1. The toffee? Probably my favorite part of this recipe ngl. I've never made something like it, I haven't even used a candy thermometer before. But it was so easy. Just stir, check the temp. I pulled it off the heat when the thermometer read 280 as opposed to 300, and poured it out. It was lighter and a little thicker than Alvin's. But I put it in the fridge for about an hour, and it turned out perfect. Seriously perfect. Dont just buy premade toffee. Dont skip the toffee. It is totally worth it. 2. Brown butter. I've never browned butter before. I was really worried about burning it, but you just gotta put it on medium heat, let it melt, and then just keep stirring. It might not be like a brown liquid, but rather a golden liquid with brown bits at the bottom. The smell reminded me of the toffee. I added two ice cubes and it was done! 3. The actual dough. Mixing all the dry ingredients together I noticed I accidentally put in baking powder instead of baking soda! I tried to fix it best I could, but if the baking is weird then it's my fault lol. Dont make my mistake. The dry ingredients smelled like espresso. I was a little worried as I dont really like the flavor of coffee, but once I added the butter and the vanilla all the flavors melded into just a great dough. Adding the chocolate and toffee (while snagging a few bites) the dough looked soooo good. Now it's in the fridge, resting while I must wait. So maybe I'll update this in 2-3 days when I bake them. Lol thanks for reading my rambling
OK UPDATE: lol so I actually baked these last Friday but forgot to update this SO. I decided not to shape them before I put them in the fridge, which was fine but it was very hard to scoop out the dough to form lol. It worked out fine. I decided to make them much smaller than what Alvin did (maybe like half size??) And baked them for about 15 minutes instead of 20. They came out really soft which is how I like my cookies, but over time they have gotten slightly more solid. They baked really well and were done. One this is I put like 12 cookies on the plate. At half the size they grew up a lot surprisingly. Some of them turned more into squares because they merged into each other. So if you want perfect circles you might wanna do like 6 per tray. They came out and looked gorgeous. The chocolate is going to be super melty (obviously) and they are gonna be just warm and gooey and perfect. That's the best time to eat them. Upon taste test, I can conclude that these are *THE MOST LUXURIOUS COOKIES I HAVE EVER EATEN*. I mean, wow. I was worried about the espresso but it adds such a nice flavor that compliments the chocolate and doesnt taste like coffee. The brown butter adds a really nice element to the flavor, it just really makes it taste...not carmelized, but just richer and more melt-in-your-mouth-y. The toffee softened in the oven, so it delivered a nice texture and wasnt too solid as to ruin the cookie feel. I used really big chunks in my cookies so I think chunks are up to you as it didnt ruin anything. One thing I would say is BE CAREFUL WITH THE SEA SALT. I added a little. Then though "eh that's not enough itll be too sweet" so I added more and it was super salty. I'd say go very little with the salt, or if you like sweet stuff maybe not even use it (although a little, once melted into the cookie a bit, tastes good). In conclusion these cookies were freaking delicious and I definitely recommend this. I made about 25 cookies by doing it about half the size as in the video, and they are still big cookies. I also ate a lot of the dough. This is one of the few recipes that I must say to spare the dough because the end result tastes better (which is usually not the case lol). Things that depend on your personal preference are chunk size, cookie size, and length of baking (soft vs crispy). The toffee and the brown butter are actually not as hard as they look! Just keep an eye on it and keep mixing! The smell and taste is totally worth it. After I've just written an essay for these cookies, I'm gonna go eat one now. Bye!
0:33 ~ making the toffee 1:30 ~ mixing the sugar espresso salt and baking soda together 1:59 ~ making the brown butter 2:48 ~ mixing brown butter with the sugar mix from 1:30 3:09 ~ mixing in the eggs and the vanilla essence 3:36 ~ mixing in the flour 3:56 ~ crushing up the chocolate and smashing the toffee 4:33 ~ incorporating the chocolate and the toffee in the dough 5:05 ~ putting the cookie dough on the tray 5:28 ~ putting the tray in the fridge for two days 5:51 ~ putting them on a bigger tray and spreading them out 6:11 ~ baking Hope this helps I did this so when you make it you can jump to each step have a dope day bye 👋🏼 Also what I’ve had happen is often my caramel ceases and I hate wasting the issue is that the sugar loses moisture very quickly and all you have to do is add a little water and stir stir stir and it comes right almost immediately
Lol facts. Even baking cookie dough takes too long from the preheating the oven to the baking to the letting them cool so they don’t immediately turn into a gooey mess. But you do benefit alot from having cookies rest. Its the same with marination the flavor gets more intense and delicious. You can always make the dough in advance and freeze.
I made these 1 week ago and overall I (and everyone else that ate them) was a huge fan! A few unsolicited observations: 1. I made the cookies according to the recipe but only added half of the toffee and I was glad I did. I enjoy sweets as much as the next guy and I think the entire batch of toffee would have been too overwhelming in these sinful cookies. 2. I baked a cookie immediately, after 24 hours and after 48 hours. The biggest change I experienced with each interval was with the sweetness of the cookie. As time went on, flavors became much more balanced and the extreme sweetness seemed to subside. 3. I tried cookies fresh out of the oven and after they came to room temp. For me, the room temp cookies were more delicious, it was overall more cohesive and interesting cookie to eat. 4. I baked the chilled dough at 350F for 18-21 minutes to achieve a slightly crisp edge and chewy core. 5. I used a 1/3c measuring cup to portion the dough before chilling. These cookies were monster (and thats GREAT!). Will definitely make these again
thank you for this! i was worried about it being too sweet, but i never considered that the sweetness would subside as the dough rested. i feel a lot better about making them now!
I made a double batch of these cookies to find out what difference a day would make. There is a noticeable difference in taste. The espresso powder mellows out by the second day. The flavor of the chocolate really does come through more pronounced. Hope this helps someone.
Usually, whenever I make any baking recipe, I almost always change it a bit because there would be too much sugar, or too much flour. But I didn’t change a single thing in this recipe and it came out beyond perfect. Best cookie recipe!! Thanks Alvin!
@@lucapeyrefitte6899 I don't think he left. I think he just did this as a more home-cooking type channel since tasty might not let them do these after lockdown.
I'm convinced. Alvin will never gain weight from the stuff he makes because the time intervals between them are just too long. Like, wanna eat this super calorie-dense cake? Well, you have to wait.
Came across this recipe 4 years ago as someone who had never baked a single batch of cookies before. It was such a crowd pleaser despite my inexperience as a baker. Over the years, i've tried dozens of other choco chip cookie recipes, but always come back to this one. It is literally the best cookie recipe ever, and trust me you will not need another one. Thank you for this Alvin!
So is no one gonna talk about how hilarious his comedy is with the captions? Edit: YOOOOOOOOOOOOOO 2.5K LIKES????? YO I NEVER EXPECTED TO GET THAT MANY LIKES BRO DAAMNNNNNNNN
I swear, I keep finding myself revisiting this channel from time to time. Maybe it's because there's a mixture of comfort and nostalgia for me. There's just something special about the composition of your videos. The cinematography, production, score, lighting, and EVERYTHING involved in EVERY video on this channel is S-tier. There's also just something special about these videos I can't put into words. I know you don't post much on here anymore, but if you see this...thank you, Alvin Zhou.
I never comment on UA-cam videos but this video is a jewel. The quality (music, lighting, not to even mention the recipe and humor) is insane. Thank you Alvin! This video made me happy
The lack of narrative and the gentle music, your use of the window to cool. All of this makes me ridiculously happy. Thank you Alvin. Your videos are my therapy.
written recipe + instructions!! so you can follow along or print :-) ingredients for toffee - 1 stick (8 tbsp) unsalted butter - 1 cup light brown sugar - 1 tsp salt for brown butter - 2 sticks (16 tbsp) unsalted butter - 2 ice cubes for dough - 1/2 cup granulated white sugar - 1.5 cups dark brown sugar - 2 tsp espresso powder - 2 tsp salt - 1/2 tsp baking soda - 2 eggs - 2 tsp vanilla extract - 2.5 cups all purpose flour - 6 oz 70% cacao chocolate 1. to make the toffee, combine all ingredients in a pan on medium (?) heat. stir continuously until it reaches 300ºf. pour onto a baking sheet lined with parchment paper and harden in the freezer. 2. for the dough, combine the sugars, salt, espresso, and baking soda in a large bowl. 3. for the brown butter, melt the butter in a pan on medium heat. stir until it turns golden brown. remove from the heat and add the ice cubes. stir until they melt. 4. now add the butter to the sugar mixture and stir until combined. add the eggs and vanilla and mix well. add the flour and mix until thoroughly incorporated. 5. chop the chocolate and smash the toffee.add both into the dough and fold. 6. scoop the dough into balls onto a lined baking sheet. cover with plastic wrap and rest in the fridge for 48 hours. 7. bake at 300ºf for about 20 minutes. 8. optional: sprinkle with sea salt. 9. enjoy! edit: i made these and they were so delicious!!! definitely recommend :-)
I've tried this recipe about 4 times now and each time the cookies have gotten better and better, I have now made the perfect chocolate chip cookie to give to my family and friends, thank you Alvin!
I also tried this one today and the cookies turned out not even nearly as beautiful as Alvin's. They leaked butter and were falling apart. What did I do wrong?
@@dimsdims8375 oh no… I’ll try update if I find out because I’m trying these tonight Edit: I haven’t tried them yet, but did you let your brown butter mixture cool?
48 hour chocolate chip cookies Recipe by Alvin Zhou Yield: 12 big cookies Ingredients: Toffee: 120g unsalted butter 220g brown sugar 5g salt Brown butter: 240g butter 60g ice Dough: 100g sugar 330g brown sugar 8g espresso powder 8g salt 2g baking soda 2 egg 8g vanilla extract 240g flour 170g >70% chocolate Sea salt to top Instructions: Toffee: Line baking pan with parchment paper Mix brown sugar, butter, salt in a pan Stir continuously (or else it will separate) It is done when it reaches 150° Pour it our on a pan and spread it moderately thin Put into freezer Brown butter: Cut butter into medium chunks Heat it on a pan until golden brown After its taken off the heat put 60g of ice into it to compensate for the lost water Dough: Mix brown sugar, sugar, salt, baking soda, espresso powder into a big bowl Pour brown butter into the bowl and mix until well combined Crack in 2 eggs and pour in vanilla extract and mix until well combined (until ribbons form) Finally incorporate the flour until it forms a unanimous dough Chop up the chocolate into big chunks Smash the toffee Mix it into the dough Cookie: Scoop the dough onto a baking sheet (Recommended to use a ice cream scoop) (There should be 12 big balls) Cover with plastic wrap and let it chill for 48 hours Take out dough onto another baking sheet (Space for them to spread) Bake for around 20min at 150°
@@irenechris9017 You can add as much as you want. Also with the cooling of the butter, use milk as you are cooking out fats and re-adding with milk, same ratio 60g. It will pop and go nuts so do be careful. Also when browning the butter don't go so dark. Almost a golden brown. the Chunks should be brown not blackened. Best of luck!
I know this channel is no longer active, and that this video was uploaded years ago, but this is one of the rare moments where i feel the need to comment on a video. I never knew a cookie could bring me such joy. I think i might go insane from how good it tastes. The nuttiness from the browned butter and its smell is amazing. There was so much salt in the batter for a cookie i was skeptical at first, but it turned out to be great bc it makes it taste like salted caramel and the espresso adds so much depth to the batter. It tastes so much like salted caramel popcorn and i love those especially when its done well. I want to thank you for sharing this recipe to the world and i do not know who taught you how to bake but whoever they are, wherever they may be, i'm sure they're very proud of how far you've come :)
“I’m using 70 percent dark chocolate for my cookies. It’s my favorite kind to eat.” Finally someone else who loves dark chocolate more than milk chocolate.
I don’t usually like dark chocolate, but in this recipe 50% dark chocolate works better than milk chocolate, it balances the toffee very nicely. I tried it with milk but it’s better with dark chocolate(most recipes are)
My partner and I tried out this recipe - it is DELICIOUS. Although, when we first put in the listed 2 1/2 cups of flour, the batter was really runny... So we added in about 1 more cup of flour and it started to look like dough at that point. We baked the first tray at 300 for 20 minutes, they came out super flat and underbaked. It could be that our oven is maybe lower voltaged? Everybody's ovens are different. 2nd tray of cookies we baked at 325 for 15 mins, still a bit flat and underbaked, but we baked them for an extra 5 minutes and it helped. 3rd tray of cookies baked at the standard 350 for 12 to 15 minutes and they came out perfect. Good size and raised. This was definitely a fun recipe to test multiple baking temperatures and times!
My dough is always runny in every cookie recipe that i make🥺🥺🥺 what am i doing wrong? I use measuring cups for dry ingredients. Im starting to think its because i live in the caribbean with hot weather
My friend, there's a whole lot more going on here than baking a chocolate chip cookie! You're being rewarded for appreciating the process and patience. I certainly would consider doing this for someone special, after all 48 hours is a long time, even for a great cookie! The final product looks yummy. Love the music makes the 48 hours more bearable. lol
@@moumouhminou3919 It's very very rich, but not cloyingly sweet. I'd say the average person could probably only eat 1/3 of a cookie before setting it aside. I have a huge sweet tooth and can't finish one.
I just made these cookies (with modifications) and they're so good! I followed the recipe except for the toffee (it's too sweet for me). Using a 1/4 c (or 4 tbsp) cookie scoop, I was able to get 20 cookies. They spread to 4" in diameter once baked. First I baked as instructed (300F for 20 mins) and these cookies were crisp most of the way through and chewy in the very center. I reduced the baking time to 15 minutes and got a more chewy cookie that still had a crisp edge (my preference). If anyone makes this, I recommend only baking the amount of cookies you'll eat that day. Even wrapped in plastic wrap and placed in tubberware, the cookies lose mositure and chewiness after a day. I'm freezing the extra dough balls so I can bake fresh cookies whenever I want! Also, make sure you portion out the dough before you chill it for 2 days! I chilled my dough before portioning it and it was a lot harder to scoop. Whoops!
Tips for anyone making these: I would highly recommended letting the brown butter cool for a couple minutes before adding the ice cubes, I didn't and mine *exploded*- Also, if you don't want to add expresso, a good twist on this recipe is rosemary chocolate chip cookies, where you very finely chop a palm full of fresh rosemary and add about a half teaspoon to the brown butter, and add the rest to the sugar before adding the brown butter to it. I personally would take out some of the toffee, might be just me but it seemed like a litte too much, maybe save some for a friend or different dessert. When making the toffee make sure you pour it into the pan not just in a big pile, but as you pour move the pan around in a small circle so that the toffee is easier to spread out, it will make more even pieces when it freezes instead of the middle being really thick. Have a good day/night, these cookies are amazing-
@@triplemks Very similar I imagine to how the original tastes, but after chewing you have little rosemary bursts every now and then. Its not bitter or anything like how it might seem, it actually makes a nice balance between the sweet and salty. If you don't want to add the expresso I highly recommend it!
@@julianaclark1194 I never altered the set time when I made mine and they turned out amazing, so I recommend following the original recipe on the video and what it says. However if you want to experiment with different times and have the patience there's no one stopping you.
I also tried this one today and the cookies turned out not even nearly as beautiful as Alvin's. They leaked butter and were falling apart. What did I do wrong?
I’ve made this recipe going on 3 times now and It’s truly the best one I’ve tried yet. I’ve tried multiple recipes to find the best one and I think I found it! Alvin you’re truly a master of your craft.
@Serein88 yeah! It's honestly so good like 10 mins fresh out. You can't eat them too soon because they won't hold their shape but after like 10-20 they're perfectly fine.
Tip: espresso powder isn’t mandatory, it’s just there to give the cookie more flavor. And it doesn’t make your cookie taste like coffee. Edit: I made them and it tasted great! Definitely going to be sticking with this one. It was a little overdone when I took them out, but I put them in for 5 more minutes because they didn’t spread a lot.
Nooby Cuber i didn’t press them down before baking, and the cookies were fairly small. I reused the leftover dough today to make bigger dough balls and it had a more pleasurable result!
I'm writing down this recipe so you don't have to: (Ingredients are in the description of the vid) INGREDIENTS Toffee: 1 stick unsalted butter 1 cup light brown sugar 1 tsp kosher salt Brown Butter: 2 sticks unsalted butter 2 ice cubes Dough: 1/2 cup sugar 1 ½ cups dark brown sugar 2 tsp espresso powder 2 tsp kosher salt ½ tsp baking soda 2 eggs 2 tsp good vanilla extract 2 ½ cups all-purpose flour 6 oz chocolate, 70% cacao minimum Maldon sea salt METHOD: TOFFEE: 1. heat pan and add butter, brown sugar, and salt. stir till relatively combined. 2. once it reaches 300 F or 150 C it's done. (you'll need a thermometer for this as it must be somewhat exact) 3. take the pan off the heat and pour toffee into a parchment greased baking pan. 4. let harden in the freezer. DOUGH: 1. first combine brown and white sugars, salt, espresso, and baking soda. After combining set aside. 2. in a pan put the needed butter on medium heat until golden brown. the mixture will foam. 3. After taking the pan off heat add an ice cube and mix till melted. 4. add brown butter to the sugar mixture. mix until the butter is completely dissolved and it becomes a brown slop. 5. Next, add two eggs and vanilla extract (feel free to eyeball it). the mixture should be a smooth and lighter shade of brown after mixing is complete. 6. now incorporate the flour bit by bit till it goes from a crumbly scraggly consistency to a smooth golden one. set aside. 7. cut diagonally into the chocolate to create unique shapes. *TIME TO SMASH THE TOFFEE BOOIIIIIIIIIIIIIISSSSSSSSS* 8. Put shattered shards of toffee into a bag to mutilate even further with a rolling pin till they become chunks. 9. slowly add the chocolate and toffee chunks into the dough and take a bite if you really want to ( i know I do). 10. scoop the dough onto a parchmented (if that's even a word) pan and rest the dough for 48 FREAKING HOURS BECAUSE WHY THE HELL NOT *48 hours later* 11. heat oven to 150 C and 300 F and AGGRESSIVELY SHOVE the cookies into the oven for 20 minutes 12. sprinkle with Maldon salt at the end P.S.A just remember to space the cookies out evenly in the baking tray otherwise they would stick together and cause a disaster
as a fellow baker, I can honestly say, watching your techniques, you know exactly what you're doing. thank you for being just you, and not like all the others. xo
Just made the dough. The dough is in the fridge rn and my phone is covered in flour, sugar and such. I’m so excited to show my friends n family this in 2 days thank youuuuu:)
I’ve made these cookies about 4 or 5 times now and they’re so amazing!! Thank you for sharing this recipe! FUN FACT: the last 2 times I’ve used a Toblerone bar instead of normal chocolate and it has turned out phenomenal!!
@@Ranran-sj8ln it depends on how big you make them. I usually make them the normal medium small size, and with that size it makes a pretty good amount! I think I’ve had batches of 20 before!!
Your videos have such a gentle feeling to them and it makes me think that the world isn't so bad of a place after all. It's just all so cute and sweet and peaceful and legit almost cried just from watching a god dang cookie video. It also made me very hungry
The video is so appealing that I decided to try the recipe. I usually use the NYT recipe for choc chip cookies, but the brown butter approach for this type of cookie looked interesting . But there were quite a few strong flavors competing for attention and in the end I felt that the taste of the brown butter was masked by the coffee and chocolate chips. I also found them too sweet in spite the 2 teaspoons of salt. My NYT recipe calls for the same amount of butter and sugar, but close to 2x the flour. I followed the 48 hr rule, but I’ve made this type of cookie following a 24 hour refrigerated rest period and that produced very similar results. I used an ice cream scoop and got 20 cookies from this recipe. Finally, the 20 minute bake time at 300F wasn’t enough. My cookies took 30 minutes at that temp.
🥰love that you added salt. People don't realise it but it's a key ingredient and without it the cookies are just plain sweet which isn't fun I mean if you like plain sweet just eat sugar. I also like how you take your time to slow cook everything really bringing out the flavours never overdoing it. There's a fine line between cooking it just right and burning them. And lastly, the rain just takes me down memory lane when I'd cook in India on a hot monsoon day and the rain bringing much needed cool and the koel singing on the tree across 🌧
For anyone who is interested, nutrition information as follows: Per 100g Calories - 458 Total Fat - 23g Saturated Fat - 14g Cholesterol - 77mg Sodium - 389mg Total Carbs - 59g Sugars - 40g Fiber - 2g Protein - 4.2g The recipe makes about 1500g. Obviously nutrition and weight will vary depending on the brands you will use. Enjoy!
CONSPIRACY THEORY! ALVIN IS SANTA! - He works 48 hours - After he's finished working, he eats cookies and drinks milk - He says "ho ho" 7:09 - He makes gifts, and gives them to people 🤯🤯🤯
If you can believe, there's still another level you can take these cookies to: smoked salt. Since they already require brown butter, homemade toffee, and resting for 48 hours, the addition of smoking your flake salt (if you have the tools to do so) isn't really any more hassle. Of course the cookies as presented are sure to be decadent enough, smoked salt can add yet another level of complexity. Give it a try if you wanna wow yourself! Excellent video and recipe. :)
I tried this recipe and the dough seems to be perfect! The smell alone is amazing and I cant wait to bake them in 2 days, they will be my Christmas gift for my friends!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
A lot of people probably won’t see this, but thank you for watching my first video! I like making videos of the food I cook at home, they’re my way of relaxing on the weekends.
I’ve been subscribed for months well before the first video
This cookie recipe is hands down the best🔥👌🏻
I subscribed when u made the channel lol
Ryan Hall me tooo
I saw it! Oh there is a new tasty video how coincidential
This guy is making cookies at home and is still having better cinematics shots than most studios... what a pleasure to watch👌🏻
Yes
Yes
Yes
Yes
Amrita G I AM NOT THROWING AWAY MY SHOT
Ive made these cookies twice now. Best ever. Additional tips:
Make sure your browned butter is cooled down prior to mixing in with sugar. If its warm to your finger, its good to go in. If it feels "hot" let it continue cooling down before the addition.
Shift the flour so the addition is even into the mixture. No clumps
Use instant expresso powder. Not expresso grind.
Dont overmix your final cookie dough until the addition of chocolate. I like to leave the outside bowl coated in alittle white flour until i add the chocolate. Over mixing cookies = denser cookie
Thank you for the tips even though I’m never gonna make them
These tips are copied from tasty's cookie vid
Edited: I just found out this is in itself a Tasty vid, sorry for my ignorance
@@OneDotLeader I dont think that's a problem since they are spreading useful information which might help many others, you on the other hand are calling someone out for doing some good work
How many does this make?
do you know how to make those coffee ice cubes? please help me.
So, I made one of these for a girl a while back. We started dating soon afterwards and now she's my fiancée, so thank you for sharing this recipe with the world!
What a cool story! Woohoo
just scoop up sugar from the pack with a spoon and eat it. saves time on cooking
@@michaelwesten4624 no
@@michaelwesten4624 not even close to being the same thing
do you rerst it in fridge or freezer
"there is less chocolate because I ate some"
relatable
Underrated comment
This is me when I bake anything that includes chocolate. A treat for myself xd
its a full on MOOD 😂
🤣😂😅
I be like "one for you, two for me" 😂
Alvin is always making things for his friends.
So the question must be asked...
How does one become a friend of Alvin?
By making him food
My guess is either worship and prayer or a satanic ritual. I mean, he’s too good to be mortal
Being friends with Alvin is the highest achievement of human mortality
What gives people feelings of power:
10% : Money
20% : Being a boss at work
70% : Being friends with Alvin
Honestly I don’t know, but now I want it
A REVIEW NO ONE ASKED FOR BY SOMEONE WHO JUST MADE THE DOUGH A COUPLE MINUTES AGO:
Honestly at first this recipe was really daunting. But after having made the dough it's not as scary as it seems! If you're considering this recipe, keep reading!
1. The toffee? Probably my favorite part of this recipe ngl. I've never made something like it, I haven't even used a candy thermometer before. But it was so easy. Just stir, check the temp. I pulled it off the heat when the thermometer read 280 as opposed to 300, and poured it out. It was lighter and a little thicker than Alvin's. But I put it in the fridge for about an hour, and it turned out perfect. Seriously perfect.
Dont just buy premade toffee. Dont skip the toffee. It is totally worth it.
2. Brown butter. I've never browned butter before. I was really worried about burning it, but you just gotta put it on medium heat, let it melt, and then just keep stirring. It might not be like a brown liquid, but rather a golden liquid with brown bits at the bottom. The smell reminded me of the toffee. I added two ice cubes and it was done!
3. The actual dough. Mixing all the dry ingredients together I noticed I accidentally put in baking powder instead of baking soda! I tried to fix it best I could, but if the baking is weird then it's my fault lol. Dont make my mistake.
The dry ingredients smelled like espresso. I was a little worried as I dont really like the flavor of coffee, but once I added the butter and the vanilla all the flavors melded into just a great dough. Adding the chocolate and toffee (while snagging a few bites) the dough looked soooo good. Now it's in the fridge, resting while I must wait.
So maybe I'll update this in 2-3 days when I bake them. Lol thanks for reading my rambling
I am waiting for your end product.. To be honest, i wanted to make it but kind of scared about the toffee and brown butter 😂 😂
I’ve made them a couple of times during the lockdown It turned out amazing every time
I'm waiting on your reply lmao
hello did you bake them ? How were they ?
OK UPDATE:
lol so I actually baked these last Friday but forgot to update this SO.
I decided not to shape them before I put them in the fridge, which was fine but it was very hard to scoop out the dough to form lol. It worked out fine. I decided to make them much smaller than what Alvin did (maybe like half size??) And baked them for about 15 minutes instead of 20. They came out really soft which is how I like my cookies, but over time they have gotten slightly more solid.
They baked really well and were done. One this is I put like 12 cookies on the plate. At half the size they grew up a lot surprisingly. Some of them turned more into squares because they merged into each other. So if you want perfect circles you might wanna do like 6 per tray.
They came out and looked gorgeous. The chocolate is going to be super melty (obviously) and they are gonna be just warm and gooey and perfect. That's the best time to eat them. Upon taste test, I can conclude that these are *THE MOST LUXURIOUS COOKIES I HAVE EVER EATEN*. I mean, wow. I was worried about the espresso but it adds such a nice flavor that compliments the chocolate and doesnt taste like coffee. The brown butter adds a really nice element to the flavor, it just really makes it taste...not carmelized, but just richer and more melt-in-your-mouth-y. The toffee softened in the oven, so it delivered a nice texture and wasnt too solid as to ruin the cookie feel. I used really big chunks in my cookies so I think chunks are up to you as it didnt ruin anything.
One thing I would say is BE CAREFUL WITH THE SEA SALT. I added a little. Then though "eh that's not enough itll be too sweet" so I added more and it was super salty. I'd say go very little with the salt, or if you like sweet stuff maybe not even use it (although a little, once melted into the cookie a bit, tastes good).
In conclusion these cookies were freaking delicious and I definitely recommend this. I made about 25 cookies by doing it about half the size as in the video, and they are still big cookies. I also ate a lot of the dough. This is one of the few recipes that I must say to spare the dough because the end result tastes better (which is usually not the case lol).
Things that depend on your personal preference are chunk size, cookie size, and length of baking (soft vs crispy).
The toffee and the brown butter are actually not as hard as they look! Just keep an eye on it and keep mixing! The smell and taste is totally worth it.
After I've just written an essay for these cookies, I'm gonna go eat one now. Bye!
0:33 ~ making the toffee
1:30 ~ mixing the sugar espresso salt and baking soda together
1:59 ~ making the brown butter
2:48 ~ mixing brown butter with the sugar mix from 1:30
3:09 ~ mixing in the eggs and the vanilla essence
3:36 ~ mixing in the flour
3:56 ~ crushing up the chocolate and smashing the toffee
4:33 ~ incorporating the chocolate and the toffee in the dough
5:05 ~ putting the cookie dough on the tray
5:28 ~ putting the tray in the fridge for two days
5:51 ~ putting them on a bigger tray and spreading them out
6:11 ~ baking
Hope this helps I did this so when you make it you can jump to each step have a dope day bye 👋🏼
Also what I’ve had happen is often my caramel ceases and I hate wasting the issue is that the sugar loses moisture very quickly and all you have to do is add a little water and stir stir stir and it comes right almost immediately
Thank you!!!
@@Nocturnal_Rites pleasure love
thanks greg
do you rerst it in fridge or freezer
thank you!! this was a life saver!!
I just LOVE how he doesn’t narrate or even talk in his home videos
The in-video subtitles are the best though
He took the idea from Korean Foodtubers. He mentioned it in his very first video in this style
I hate it
Peaceful Cuisine, if you want more of these styled videos
I think it would be WAYYY better with no added music, just the sounds baking and rain
I swear Alvin could make his own studio probably better then tasty
Ye
Even if I and the rest of Alvin’s fan base agree, Tasty is a great studio as well
Sofia Ralph Yes
Than not then ffs
Im suprised it was alvin from tasty bc he didn't say a word
"Sometimes, I like to talk to my food."
*Nervous stirring*
"They don't talk back though."
i would hope not
When the food twalk Back you know the right thing to do....
@@senhorpassaro6662 eat them?
No.
ua-cam.com/video/OzTkrQfGzcU/v-deo.html
just imagine
Never in my life have I thought, “you know what sounds really good in 48 hours? A cookie.”
i paid him already
Freeze 'em and then you can throw them in the oven and get delicious cookies at will.
Lol facts. Even baking cookie dough takes too long from the preheating the oven to the baking to the letting them cool so they don’t immediately turn into a gooey mess. But you do benefit alot from having cookies rest. Its the same with marination the flavor gets more intense and delicious. You can always make the dough in advance and freeze.
until now that is
That's because you're not Asian.
"There is less chocolate now because I ate some" is strangely poetic, I love it.
You want to know what is strangely poetic?
*_ANGRY WATER NOISES_*
English teachers be like:
i don't find it poetic but i do find it relatable
I read this the same time it happened
Cookie monster.
I made these 1 week ago and overall I (and everyone else that ate them) was a huge fan! A few unsolicited observations:
1. I made the cookies according to the recipe but only added half of the toffee and I was glad I did. I enjoy sweets as much as the next guy and I think the entire batch of toffee would have been too overwhelming in these sinful cookies.
2. I baked a cookie immediately, after 24 hours and after 48 hours. The biggest change I experienced with each interval was with the sweetness of the cookie. As time went on, flavors became much more balanced and the extreme sweetness seemed to subside.
3. I tried cookies fresh out of the oven and after they came to room temp. For me, the room temp cookies were more delicious, it was overall more cohesive and interesting cookie to eat.
4. I baked the chilled dough at 350F for 18-21 minutes to achieve a slightly crisp edge and chewy core.
5. I used a 1/3c measuring cup to portion the dough before chilling. These cookies were monster (and thats GREAT!).
Will definitely make these again
thank you for this! i was worried about it being too sweet, but i never considered that the sweetness would subside as the dough rested. i feel a lot better about making them now!
Thank you for your insight, I'm going to make the dough tonight!
How long is the toffee supposed to chill for?
@@nevaehheavenly6233 not long, it was only in the freezer for about 30 minutes
Does the toffee become soft when baked in the cookies or does it remain hard?
"Jewels of toffee and chocolate everywhere"
That is an amazing sentence
It’s Christmas which means it’s time to yearly delight my family with these cookies again, thank you Alvin!
Yes exactly why I am here , merry Christmas!!
can i join your family
can we just appreciate the fact that he put the ingredients in the description
but did not include the heat sor the tofee. Still great video
why are the reactions on this comment so toxic ?? by the way i did not know that the ingredients where in de description till u said it so thanks
666 likes
@KILEY KITTRIDGE by not making it
@@Jim-u5m3z heat over medium low stirring constantly until you reach 300°F. If the temperature starts to stall, turn up your burner on your stove.
Now let’s be honest his roommate is the luckiest person alive...
Except he got a heart attack from all that hard butter 😫
Besides being MrBeasts friends lol
@@påmarkunmarkku you prude.
@@ryanl6224 ikr
STEFFI ALEXANDER Nani seriously?
I made a double batch of these cookies to find out what difference a day would make. There is a noticeable difference in taste. The espresso powder mellows out by the second day. The flavor of the chocolate really does come through more pronounced. Hope this helps someone.
do you know how to make those coffee ice cubes? please help me.
@@gargefps5050 pour coffee in ice cubes and freeze
@@nv8833 thanks, I thought it were harder :D
@@gargefps5050 Were there coffee ice cubes in this? I thought he used regular ice cubes to chill the brown butter...
@@saarahafiz701 he used a regular ice cube
Usually, whenever I make any baking recipe, I almost always change it a bit because there would be too much sugar, or too much flour. But I didn’t change a single thing in this recipe and it came out beyond perfect. Best cookie recipe!! Thanks Alvin!
Hihi, may I know, why is my batter very soft? 🥹
That was the most satisfying and comforting 8 mins you could ever experience on youtube! Change my mind!
I vote Coffin Dance.
theres a lot of asmr cooking video here
Ahem, bob ross.
Once I become a practicing therapist, I'm gonna recommend Alvin's videos to my patients for their anxiety.
that would be a great idea, i always watch his videos when im feeling anxious or sad to calm me down :)
These are some of the most calming videos I've ever seen, I watched four once and was so calm the rest of the day it was insane
@Scott H if ur getting panic attacks from this you have a bigger problem
@Scott H be quiet.
@Scott H how
when you realize alvin has his own channel now:
*well, goodbye tasty. hello alvin*
Alvin's vids are way more satisfying 😁
I didn't know he left and I just realized I was on his channel
@@lucapeyrefitte6899 I don't think he left. I think he just did this as a more home-cooking type channel since tasty might not let them do these after lockdown.
Few month later..
News: UA-cam channel Tasty sue UA-cam star Alvin for stealing their viewers
K.O.H fax
metric converwion
INGREDIENTS
Toffee:
110g unsalted butter
200g light brown sugar
5g kosher salt
Brown Butter:
220g unsalted butter
2 ice cubes
Dough:
100g sugar
300g dark brown sugar
10g espresso powder
10g kosher salt
2.5g baking soda
2 eggs
10g good vanilla extract
310g all purpose flour
170g chocolate, 70% cacao minimum
Maldon sea salt
THANK YOU SO MUCH
Thanks a bunch, friend! :D
thanky!
Legend
noice
Kid: Mum can we have cookies
Mum: sure just wait 2 days honey
LMAO
LMAO
LMAO
LMAO
LMAO
This type of serenity and peace...GOALS ✨✨
Agreed.
I agree it so calm and relax ❤️
@@sebastianbillingslea8860 :/
@@sebastianbillingslea8860 ummm ok.....
@@HumanBeing-sg2hs nope i hate people swearing in youtube
I'm convinced. Alvin will never gain weight from the stuff he makes because the time intervals between them are just too long. Like, wanna eat this super calorie-dense cake? Well, you have to wait.
That's some will power!😂
It's a good method. Why snack on junk food throughout the week when there's something much better and satisfying waiting for you?
starve for 3 days to eat this cake :)
@@baguettelander i can't believe i'm saying that, but i'd be willing to...
Why would he want to gain wheight? Maybe he feels good with his current wheight...
Came across this recipe 4 years ago as someone who had never baked a single batch of cookies before. It was such a crowd pleaser despite my inexperience as a baker. Over the years, i've tried dozens of other choco chip cookie recipes, but always come back to this one. It is literally the best cookie recipe ever, and trust me you will not need another one. Thank you for this Alvin!
So is no one gonna talk about how hilarious his comedy is with the captions?
Edit: YOOOOOOOOOOOOOO 2.5K LIKES????? YO I NEVER EXPECTED TO GET THAT MANY LIKES BRO DAAMNNNNNNNN
Indeed 😆😆
Dark VegitoT23 i’m cracking 😂
“*angry water noises *”
“Now the butter and sugar can become friends.”
@@Piikaachuu1203 lmao
Wenny Li Now I crush the toffee one second later, I found a better weapon
I like it how this guy is literallllly “COMMUNICATING” with food. And relaxing
Peaceful cuisine please look it up. He is awesome
"Sometimes i like to talk to my foods,
they dont talk back though."
*- Alvin Zhou*
Lol
Alvin is actually clinically insane and the doctors allow him to have a youtube channel to see if he progresses. But he never leave the ward.
@Shahd o.o
*yet*
@Shahd ok
I swear, I keep finding myself revisiting this channel from time to time. Maybe it's because there's a mixture of comfort and nostalgia for me. There's just something special about the composition of your videos.
The cinematography, production, score, lighting, and EVERYTHING involved in EVERY video on this channel is S-tier. There's also just something special about these videos I can't put into words.
I know you don't post much on here anymore, but if you see this...thank you, Alvin Zhou.
Awesome!!
I could not have said it better myself!!! Please allow me to share your sentiments!!
yeah you took the words out of my mouth
HE'S BACK THOUGH
@@kishinslayer2228 I KNOW I'M SO EXCITED! ABOUT TO WATCH IT RIGHT NOW 🤣
“Angry water noises” I now wanna be your friend.
“This is what you get for rolling away”
" * flavour intensifies * "
YES
"Now drink this vanilla"
and your brother too
Alvins friends trying to go on a diet:
Alvin: 😈
Is there some beef between you two I’m not getting?
@@Filay_Minion no this kid is just spamming lol
@@Filay_Minion BEEF HAHA LOL UNINTENDED PUN ROFL HAHA XD
@@sebastianbillingslea8860 hello sebastian bilings lea
hahah... ikr
I never comment on UA-cam videos but this video is a jewel. The quality (music, lighting, not to even mention the recipe and humor) is insane. Thank you Alvin! This video made me happy
The lack of narrative and the gentle music, your use of the window to cool. All of this makes me ridiculously happy. Thank you Alvin. Your videos are my therapy.
do you rerst it in fridge or freezer
written recipe + instructions!! so you can follow along or print :-)
ingredients
for toffee
- 1 stick (8 tbsp) unsalted butter
- 1 cup light brown sugar
- 1 tsp salt
for brown butter
- 2 sticks (16 tbsp) unsalted butter
- 2 ice cubes
for dough
- 1/2 cup granulated white sugar
- 1.5 cups dark brown sugar
- 2 tsp espresso powder
- 2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 2 tsp vanilla extract
- 2.5 cups all purpose flour
- 6 oz 70% cacao chocolate
1. to make the toffee, combine all ingredients in a pan on medium (?) heat. stir continuously until it reaches 300ºf. pour onto a baking sheet lined with parchment paper and harden in the freezer.
2. for the dough, combine the sugars, salt, espresso, and baking soda in a large bowl.
3. for the brown butter, melt the butter in a pan on medium heat. stir until it turns golden brown. remove from the heat and add the ice cubes. stir until they melt.
4. now add the butter to the sugar mixture and stir until combined. add the eggs and vanilla and mix well. add the flour and mix until thoroughly incorporated.
5. chop the chocolate and smash the toffee.add both into the dough and fold.
6. scoop the dough into balls onto a lined baking sheet. cover with plastic wrap and rest in the fridge for 48 hours.
7. bake at 300ºf for about 20 minutes.
8. optional: sprinkle with sea salt.
9. enjoy!
edit: i made these and they were so delicious!!! definitely recommend :-)
The recipe is in the description my dude
LMAO
yeah but not the written instructions, i wrote it down so that you might have something to follow along to other than the video
janet thankyou 🥺
On it Thanx, and will be printing this from my computer.👍:)
I've tried this recipe about 4 times now and each time the cookies have gotten better and better, I have now made the perfect chocolate chip cookie to give to my family and friends, thank you Alvin!
did your cookie dough ever turn out brown? mine looks brown lol
I also tried this one today and the cookies turned out not even nearly as beautiful as Alvin's. They leaked butter and were falling apart. What did I do wrong?
@@dimsdims8375 oh no… I’ll try update if I find out because I’m trying these tonight
Edit: I haven’t tried them yet, but did you let your brown butter mixture cool?
Do you think the toffee part is necessary? I’ve never had it and im not sure if to do it or skip it
@@lanascherry704 Yes it is definitely necessary.
"Stop" *points at egg*
"This is what you get for rolling away"
*cracks eggs*
This part made me chuckle
Yeah me too😅😅
Ikr lol
"and your brother too"
😅😂🤣
48 hour chocolate chip cookies
Recipe by Alvin Zhou
Yield: 12 big cookies
Ingredients:
Toffee:
120g unsalted butter
220g brown sugar
5g salt
Brown butter:
240g butter
60g ice
Dough:
100g sugar
330g brown sugar
8g espresso powder
8g salt
2g baking soda
2 egg
8g vanilla extract
240g flour
170g >70% chocolate
Sea salt to top
Instructions:
Toffee:
Line baking pan with parchment paper
Mix brown sugar, butter, salt in a pan
Stir continuously (or else it will separate)
It is done when it reaches 150°
Pour it our on a pan and spread it moderately thin
Put into freezer
Brown butter:
Cut butter into medium chunks
Heat it on a pan until golden brown
After its taken off the heat put 60g of ice into it to compensate for the lost water
Dough:
Mix brown sugar, sugar, salt, baking soda, espresso powder into a big bowl
Pour brown butter into the bowl and mix until well combined
Crack in 2 eggs and pour in vanilla extract and mix until well combined (until ribbons form)
Finally incorporate the flour until it forms a unanimous dough
Chop up the chocolate into big chunks
Smash the toffee
Mix it into the dough
Cookie:
Scoop the dough onto a baking sheet
(Recommended to use a ice cream scoop)
(There should be 12 big balls)
Cover with plastic wrap and let it chill for 48 hours
Take out dough onto another baking sheet
(Space for them to spread)
Bake for around 20min at 150°
Thank you so much!
tip: make sure the brown butter is cool enough before incorporating or else the batter will be too thin
brooo thank you smmmm :) metric >>
How many grams of toffee end up goin in? In case we want to substitute with something else
@@irenechris9017 You can add as much as you want. Also with the cooling of the butter, use milk as you are cooking out fats and re-adding with milk, same ratio 60g. It will pop and go nuts so do be careful. Also when browning the butter don't go so dark. Almost a golden brown. the Chunks should be brown not blackened. Best of luck!
He treats his food better than my parents treated me
I’m sorry😔
That’s actually quite sad, you deserve respect and love. I’m sure you’re just as sweet and yummy (I’m not a cannibal, I swear) as these cookies
Sorry :((
S ame
He smashes you and hits you with a rolling pin?
Alvin: “Bake well my children”.
Witch from Hansel and gretal: oh so you like to put your children in the oven too!
John David Lofgren Fried children are gourmet food in my country!😋
NKS_Grace o-o
Nightmare Doggy You should try it! I get mine from the local park. But during this pandemic, I've been having to disinfect them.
NKS_Grace I-
NKS_Grace WTF 😂😂😂
i want to be that friend your making the cookie for.
I know this channel is no longer active, and that this video was uploaded years ago, but this is one of the rare moments where i feel the need to comment on a video. I never knew a cookie could bring me such joy. I think i might go insane from how good it tastes.
The nuttiness from the browned butter and its smell is amazing. There was so much salt in the batter for a cookie i was skeptical at first, but it turned out to be great bc it makes it taste like salted caramel and the espresso adds so much depth to the batter. It tastes so much like salted caramel popcorn and i love those especially when its done well.
I want to thank you for sharing this recipe to the world and i do not know who taught you how to bake but whoever they are, wherever they may be, i'm sure they're very proud of how far you've come :)
he uploaded!
hey can you do these instead of chilling it for 48 hours?
❤❤❤
“I’m using 70 percent dark chocolate for my cookies. It’s my favorite kind to eat.” Finally someone else who loves dark chocolate more than milk chocolate.
I don’t usually like dark chocolate, but in this recipe 50% dark chocolate works better than milk chocolate, it balances the toffee very nicely. I tried it with milk but it’s better with dark chocolate(most recipes are)
I know everyone loves milk chocolate so much and I like dark better.
I dont like chocolate-
Dark chocolate is better for cooking, milk chocolate is better on its own
Artie McCallum I like normal chocolate :D
2:24
Petition for a candle that smells like brown butter
I
I
V
Where do i sign? 😂
@@hasiyousaf3602 dunno😔
it does exist and it cost 18$ I just looked it up (it has other scents in there too)
theres vagina smelling candles so why not brown butter candles
🤣
alvins the type of dude to talk to his bedroom window on a rainy night and ask why its crying 😂
Lmao
Lmfao
@@sebastianbillingslea8860 ???
@@sebastianbillingslea8860 y tho
@@sebastianbillingslea8860 girlie what
After your 100 hour brownie recipe and this cookie recipe. You’ve inspired me to step up my baking game.
I love the fact that he has city girls music in the background....it's so wholesome
Bro this made me cry. How does the serenity of baking cookies make me feel so many emotions?
Shit is like a Hayao Miyazaki movie or something.
you don’t know Miyazaki????
watch. the. movies.
I read this comment at the beginning of the video & loved its tenderness & by 6:00 minutes in the video I felt exactly what you mean (‘:
So you like Hayao Miyazaki’s movies I like you
These videos are so calming- You're like the Bob Ross of the cooking world
Lol
do you rerst it in fridge or freezer
No he is not
This is like a movie, I love how aesthetically pleasing this is and I love seeing people bake//cook things ✨💕
Can you make a cookbook called like “A Patient Baker’s Guide to Dessert” or something like that
yes this needs more likes
“Dessert but L O O O O O O N N N G G G”
Agreed!
Just download the insider app smh
@@uglydumbcat Alvin's cooking is better
Alvin’s priorities: Brown butter, Toffee, and Brown sugar.
My partner and I tried out this recipe - it is DELICIOUS.
Although, when we first put in the listed 2 1/2 cups of flour, the batter was really runny... So we added in about 1 more cup of flour and it started to look like dough at that point.
We baked the first tray at 300 for 20 minutes, they came out super flat and underbaked. It could be that our oven is maybe lower voltaged? Everybody's ovens are different.
2nd tray of cookies we baked at 325 for 15 mins, still a bit flat and underbaked, but we baked them for an extra 5 minutes and it helped.
3rd tray of cookies baked at the standard 350 for 12 to 15 minutes and they came out perfect. Good size and raised.
This was definitely a fun recipe to test multiple baking temperatures and times!
Thank you for this comment. Seriously underrated.
Just tried the 350 and they melted. Same with the 300 idea. I kept them cold in the fridge overnight. Perhaps the browned butter screwed me up
What kind of oven did you use? Did you bake the cookies in oven with fan?
My dough is always runny in every cookie recipe that i make🥺🥺🥺 what am i doing wrong? I use measuring cups for dry ingredients. Im starting to think its because i live in the caribbean with hot weather
@@ricajanetolentino3042 I do not remember. I just moved so I don't use that oven anymore 😅 but it probably did not have a fan
My friend, there's a whole lot more going on here than baking a chocolate chip cookie! You're being rewarded for appreciating the process and patience. I certainly would consider doing this for someone special, after all 48 hours is a long time, even for a great cookie! The final product looks yummy. Love the music makes the 48 hours more bearable. lol
I've made this recipe. It's 100% worth the time and the waiting. Best cookies ever.
Rebecca Fafard please tell me, is it like to sweet ?
@@moumouhminou3919 It's very very rich, but not cloyingly sweet. I'd say the average person could probably only eat 1/3 of a cookie before setting it aside. I have a huge sweet tooth and can't finish one.
Everyone sitting here watching, wishing they were that friend who got those cookies.
Not to be a contrarian, but not me. That was way too much sugar. I confused the flour and sugar at first. This recipe is absolutely crazy.
Just make them yourself 😉
i am the friend who made the cookies for the friend.
@@TrojenMonkey A good cookie recipe has much sugar if you can’t stand it eat something else
@@chickendinosaurs192 aw that's so sweet did they like it?
I just made these cookies (with modifications) and they're so good!
I followed the recipe except for the toffee (it's too sweet for me). Using a 1/4 c (or 4 tbsp) cookie scoop, I was able to get 20 cookies. They spread to 4" in diameter once baked. First I baked as instructed (300F for 20 mins) and these cookies were crisp most of the way through and chewy in the very center. I reduced the baking time to 15 minutes and got a more chewy cookie that still had a crisp edge (my preference).
If anyone makes this, I recommend only baking the amount of cookies you'll eat that day. Even wrapped in plastic wrap and placed in tubberware, the cookies lose mositure and chewiness after a day. I'm freezing the extra dough balls so I can bake fresh cookies whenever I want!
Also, make sure you portion out the dough before you chill it for 2 days! I chilled my dough before portioning it and it was a lot harder to scoop. Whoops!
I made this recipe after watching this video and let me say, it's totally totally worth it. Completely different level from other cookies
Did you feel like it was too much sugar? My batter is resting now in the fridge but I could still feel the sugar crystals when I tasted it..
Can you help me out?
@@lubhad4441 it was right for me, I suppose to you'll be able to tell if you measured right once it's come out of the oven!
@@timgehrsitz3267 thank you for your answer
@@lubhad4441 so how was it?
AHH finally a personal UA-cam channel!!!🔥🔥🔥 I always look forward to Alvin’s videos on Tasty✨
Doltish Nutz rie and alix both have their own channels too. Inga as well
Dude you should totally check out Nino’s home his channel is pretty cool, quite similar to this.
@@jessicas821 but with roasting and bonus story's😉😉
He's seeing friends and he brings them cookies and treats i see my friends and all i bring is depression
Hey you seem like an amazing person and I’m sure your friends feel the same!❤️💕❤️
@@thetrickster5272 ❤❤
That's so true 😂😂😂😂
Relatable
@R u afraid of the truth? shh
Not sure if it's just me but I totally just said "Ho ho ho" in Alvin's voice 😂😂😂😂😂
I made these last week. I could get sick eating these. They are the best cookie i've ever tasted.
Tips for anyone making these:
I would highly recommended letting the brown butter cool for a couple minutes before adding the ice cubes, I didn't and mine *exploded*-
Also, if you don't want to add expresso, a good twist on this recipe is rosemary chocolate chip cookies, where you very finely chop a palm full of fresh rosemary and add about a half teaspoon to the brown butter, and add the rest to the sugar before adding the brown butter to it.
I personally would take out some of the toffee, might be just me but it seemed like a litte too much, maybe save some for a friend or different dessert.
When making the toffee make sure you pour it into the pan not just in a big pile, but as you pour move the pan around in a small circle so that the toffee is easier to spread out, it will make more even pieces when it freezes instead of the middle being really thick.
Have a good day/night, these cookies are amazing-
What's the taste like when you added the rosemary?
@@triplemks Very similar I imagine to how the original tastes, but after chewing you have little rosemary bursts every now and then. Its not bitter or anything like how it might seem, it actually makes a nice balance between the sweet and salty. If you don't want to add the expresso I highly recommend it!
Do they need to be set for 2 hours? Would even half an hour be okay to do?
@@julianaclark1194 I never altered the set time when I made mine and they turned out amazing, so I recommend following the original recipe on the video and what it says. However if you want to experiment with different times and have the patience there's no one stopping you.
I also tried this one today and the cookies turned out not even nearly as beautiful as Alvin's. They leaked butter and were falling apart. What did I do wrong?
Quarantine is one of the purest forms of art there is. And this guy is the only person I’ve ever seen to truly master the art of quarantine.
You are so right!
'The art of quarantine is tricky,'
- probably me
I wish I was quarantined alone
"The food doesnt talk back though"
Me: damn, food got attitude, and u know why? Cuz such a great cook is making it😂😂😂
I’ve made this recipe going on 3 times now and It’s truly the best one I’ve tried yet. I’ve tried multiple recipes to find the best one and I think I found it! Alvin you’re truly a master of your craft.
And if you don't let it cool for 48 hours will it still be good ?
@Serein88 yeah! It's honestly so good like 10 mins fresh out. You can't eat them too soon because they won't hold their shape but after like 10-20 they're perfectly fine.
@@0teaddy0bears0rule Thank you for answering ! I can't wait to try them 🍪🤎
Tip: espresso powder isn’t mandatory, it’s just there to give the cookie more flavor. And it doesn’t make your cookie taste like coffee.
Edit: I made them and it tasted great! Definitely going to be sticking with this one. It was a little overdone when I took them out, but I put them in for 5 more minutes because they didn’t spread a lot.
@AndyPandyMandy its in the caption
@AndyPandyMandy have you heard of a description?
AndyPandyMandy the measurements are in the description
Litten Girl why didn’t they spread?
Nooby Cuber i didn’t press them down before baking, and the cookies were fairly small. I reused the leftover dough today to make bigger dough balls and it had a more pleasurable result!
I'm writing down this recipe so you don't have to:
(Ingredients are in the description of the vid)
INGREDIENTS
Toffee:
1 stick unsalted butter
1 cup light brown sugar
1 tsp kosher salt
Brown Butter:
2 sticks unsalted butter
2 ice cubes
Dough:
1/2 cup sugar
1 ½ cups dark brown sugar
2 tsp espresso powder
2 tsp kosher salt
½ tsp baking soda
2 eggs
2 tsp good vanilla extract
2 ½ cups all-purpose flour
6 oz chocolate, 70% cacao minimum
Maldon sea salt
METHOD:
TOFFEE:
1. heat pan and add butter, brown sugar, and salt. stir till relatively combined.
2. once it reaches 300 F or 150 C it's done. (you'll need a thermometer for this as it must be somewhat exact)
3. take the pan off the heat and pour toffee into a parchment greased baking pan.
4. let harden in the freezer.
DOUGH:
1. first combine brown and white sugars, salt, espresso, and baking soda. After combining set aside.
2. in a pan put the needed butter on medium heat until golden brown. the mixture will foam.
3. After taking the pan off heat add an ice cube and mix till melted.
4. add brown butter to the sugar mixture. mix until the butter is completely dissolved and it becomes a brown slop.
5. Next, add two eggs and vanilla extract (feel free to eyeball it). the mixture should be a smooth and lighter shade of brown after mixing is complete.
6. now incorporate the flour bit by bit till it goes from a crumbly scraggly consistency to a smooth golden one. set aside.
7. cut diagonally into the chocolate to create unique shapes.
*TIME TO SMASH THE TOFFEE BOOIIIIIIIIIIIIIISSSSSSSSS*
8. Put shattered shards of toffee into a bag to mutilate even further with a rolling pin till they become chunks.
9. slowly add the chocolate and toffee chunks into the dough and take a bite if you really want to ( i know I do).
10. scoop the dough onto a parchmented (if that's even a word) pan and rest the dough for 48 FREAKING HOURS BECAUSE WHY THE HELL NOT
*48 hours later*
11. heat oven to 150 C and 300 F and AGGRESSIVELY SHOVE the cookies into the oven for 20 minutes
12. sprinkle with Maldon salt at the end
P.S.A just remember to space the cookies out evenly in the baking tray otherwise they would stick together and cause a disaster
Thank you for this. This is what I’m going off of as I impatiently wait for my test cookie to finish
😘
Imagine this being a like because there is 69. And its nice
Should I freeze the dough or refrigerate it?
Yeeeeeeeeeeeeeeees boiiiii
3:07
The egg in his desperate attempt to escape gets caught and it's brutally murdered along with his brother
what, you egg? [he stabs him]
That's heartbreaking
Is this sausage party reference?
Why does it really seem like that..?
How dare you assume their gender
I have to thank you personally Alvin for the amount of people I've been able to bride with these cookies whenever I make them now
"Mom can i have milk and cookies please"
"Sure Hon just wait 48 hours"
sadge
@@sebastianbillingslea8860 indeed I will
@@kadei7117 him or you?...
@@Him_000 Lol
@@Him_000 he just spaming f word at every coment that make no sense but it's ok
as a fellow baker, I can honestly say, watching your techniques, you know exactly what you're doing.
thank you for being just you, and not like all the others. xo
I want to see a channel like yours on TV-
Same
@@notsurewhatimdoingbutitsfu1950 TEACH ME YOUR WAYS HOW'S IT FUN
TV would ruin it.
Sorry had to say it.
Just made the dough. The dough is in the fridge rn and my phone is covered in flour, sugar and such. I’m so excited to show my friends n family this in 2 days thank youuuuu:)
How did it turn out?
Everyone: panicking cause of the pandemic
Alvin: “Angry water noises”
Alvin has discovered brown butter and there is no stopping him now
@@sebastianbillingslea8860 what have I done
@@sebastianbillingslea8860 ?
@@AnthonyG13EmergencyVideos he's crazy he spaming this coment at every coment o_o
I’ve made these cookies about 4 or 5 times now and they’re so amazing!! Thank you for sharing this recipe!
FUN FACT: the last 2 times I’ve used a Toblerone bar instead of normal chocolate and it has turned out phenomenal!!
Oh shit I’m tryin that
Ooooooohh, I love Toblerone!!
That’s so smart though lol, if I’m feeling lazy I legit could just skip the toffee and add Toblerone with any dark chocolate
How many cookies does this recipe make?
@@Ranran-sj8ln it depends on how big you make them. I usually make them the normal medium small size, and with that size it makes a pretty good amount! I think I’ve had batches of 20 before!!
Made these for a friends birthday last week, she absolutely loved them.
Honestly, they’re some of the best cookies I’ve had.
This man is like the cooking version of bob ross... So wholesome and relaxing.
Your videos have such a gentle feeling to them and it makes me think that the world isn't so bad of a place after all. It's just all so cute and sweet and peaceful and legit almost cried just from watching a god dang cookie video. It also made me very hungry
I can literally hear every caption in Alvin's voice..
I can’t 🤨
UGH now I can't unhear it 😂
Just discovered this channel and after watching 4 episodes I am convinced his friends are the luckiest people alive!
“I like to talk to my food”
“They don’t talk back though”
It describes how lonely we were in lockdown
The video is so appealing that I decided to try the recipe. I usually use the NYT recipe for choc chip cookies, but the brown butter approach for this type of cookie looked interesting . But there were quite a few strong flavors competing for attention and in the end I felt that the taste of the brown butter was masked by the coffee and chocolate chips. I also found them too sweet in spite the 2 teaspoons of salt. My NYT recipe calls for the same amount of butter and sugar, but close to 2x the flour. I followed the 48 hr rule, but I’ve made this type of cookie following a 24 hour refrigerated rest period and that produced very similar results. I used an ice cream scoop and got 20 cookies from this recipe. Finally, the 20 minute bake time at 300F wasn’t enough. My cookies took 30 minutes at that temp.
I was laughing when he said “ this is what you get for rolling away , and your brother too “ I love this peaceful video
🥰love that you added salt. People don't realise it but it's a key ingredient and without it the cookies are just plain sweet which isn't fun I mean if you like plain sweet just eat sugar. I also like how you take your time to slow cook everything really bringing out the flavours never overdoing it. There's a fine line between cooking it just right and burning them. And lastly, the rain just takes me down memory lane when I'd cook in India on a hot monsoon day and the rain bringing much needed cool and the koel singing on the tree across 🌧
3:06 loll classic eggs which keeps running away from Alvin 😂😂
For anyone who is interested, nutrition information as follows:
Per 100g
Calories - 458
Total Fat - 23g
Saturated Fat - 14g
Cholesterol - 77mg
Sodium - 389mg
Total Carbs - 59g
Sugars - 40g
Fiber - 2g
Protein - 4.2g
The recipe makes about 1500g.
Obviously nutrition and weight will vary depending on the brands you will use. Enjoy!
Worth it
Do you have the recipe? I am from Germany and would like to bake them for my own.
@@philio9338 They recipe is in the description
Per cookie????
@@starrfishhill per 100g so yes if you make a 100g cookie
He protec
He attac
But most importantly
He give his friends all da scraps
🤣😂😅👍🏻👏🏻🙌🏻
This was so relaxing, the music with rain and no speaking. You don’t need to speak when baking cause it speaks for you!
CONSPIRACY THEORY! ALVIN IS SANTA!
- He works 48 hours
- After he's finished working, he eats cookies and drinks milk
- He says "ho ho" 7:09
- He makes gifts, and gives them to people
🤯🤯🤯
OMG I'm onto this
Bruh Santa is not real
@@WATUP_1 YOU MEAN TO SAY ALVIN ISN'T REAL?
@@newton9935 ok?
Huh
At first I really didn’t like captions instead a talking but as I got more into the video captions just seemed so much calmer
@@sebastianbillingslea8860 bruh what
@@sebastianbillingslea8860 yo tf did they do to you
Same here 😀👍 I didn't like the captions at first... After few videos ingredients are my friends now 😂
This man is literally the cutest person on earth, like "I sometimes talk to my food" ,so adorable
My niece and I tried out this recipe and waited the fullll 48 hours. Man, let me tell you how amazing cookie that was 🤩
Maybe that is the secret- after you have been anticipating the cookies for 48 hours- they are quite literally to die for...🤔
Listening to this with earphones after a long day hits different.
Love the little bits of personality Alvin always puts in, like when the eggs roll away
If you can believe, there's still another level you can take these cookies to: smoked salt. Since they already require brown butter, homemade toffee, and resting for 48 hours, the addition of smoking your flake salt (if you have the tools to do so) isn't really any more hassle. Of course the cookies as presented are sure to be decadent enough, smoked salt can add yet another level of complexity. Give it a try if you wanna wow yourself! Excellent video and recipe. :)
I feel you would appreciate my lapsang souchong iced tea
I tried this recipe and the dough seems to be perfect! The smell alone is amazing and I cant wait to bake them in 2 days, they will be my Christmas gift for my friends!