I've been making chocolate chip cookies for at least 50 years. These are amazing! They taste delicious & won't last long at our house. Thanks for the cookie upgrade.
This is similar to mine but I use milk not water.EDIT And actually if you add a pinch of cinnamon and almond extract they add alot of flavor just a bit though
If you have been baking this long (like me) you may remember the taste of thee original Mrs Fields cookie - not today’s version which is almost an abomination. Can you tell me if this version gets close to what she did? The only info she gave away was that she baked them at 300. I was living in CA at the time so I enjoyed them at their best. I have travelled a good bit. I have several dear “food memories.” The soft flatbread I would by on my way to school in the morning, my first bite into Scotland’s shortbread and my first taste of Mrs Fields cookie. Debbie, if you ever read this, give us a hint into what you did. Also bring back the original version before you sold the company.
I'm making these cookies again at the request of my grandson's high school basketball coach. The team just won the Illinois State basketball championship, so I am inclined to make as many cookies as he wants! I doubled the recipe again. They are amazing. Thank you again for the recipe.
@@medawson01 did you freeze your dough? I’m having sort of an issue, my cookies spread even more after chilling to the point they turn out really flat or they become one big cookie even though I’ve made them far apart from each other. Do you have any advice? When I try my same usual recipe without chilling though, they turn out just right and taste very nice
@@thehonestbluntguy5947this may be late but I figured that the high temp oven is the key for having not too speady cookie! Pre heat & make sure you use an oven thermometer!!! Let me know if it works!
Love this recipe! Made it four times now, and here are my thoughts: -don’t be a coward when it comes to browning the butter. There’s a huge range of acceptable browns, and if you’re an anxious baker like me, it’s (probably) not burnt (yet). -I like reducing the sugar by about 20% depending on what I’m mixing in. At the same time, don’t panic if you taste the dough and it’s too sweet. It bakes up less sweet. -if you’re scooping the batter by hand, you’ll probably need to add extra flour. It’s a really soft and sticky dough, and it’s really only workable with a scoop as is. -go hard with the add ins! I’ve done it so far with semisweet, dark, toffee, and walnuts. It’s a really versatile dough, and basically anything tastes good! -you’ll need a double batch. Trust me. Unless you’re a psychopath who follows serving sizes and/or is satisfied with a single cookie. -a few good slams when they come out of the oven really helps the crinkles!
I followed exactly this recipe but when I get them out of the oven I have an underbaked core thar deflates after some minutes they are out of the oven. Maybe is it my oven? I don't really know. They rise inside the center inside the oven but they deflate outside the oven.
@@FrancisL-5CES it might be your oven! all ovens are different. i would suggest an oven thermometer. theyre pretty affordable and make a world of difference when trying to understand your oven. for example, mine usually runs about 25-50 degrees hot, so i set it to about that much under the actual temperature i want it to be. an oven thermometer helped me learn that!
These cookies are RIDICULOUSLY good! I've been on a baking spree for a few weeks now (!), have made different styles of cookies, pies and cakes and these are hands down, by far the best thing I've eaten. I'm talking cheese cake too! I just ate 5 large cookies and even when I was finishing the last one I was still making mhmmm noises and just couldn't believe how good these are. Mine came out very dark brownish, not only after baking but the same goes for the cookie dough. Don't forget to sprinkle the flaky sea salt on top, it's a must! Consider a 10 minute freezer rest if you really can't wait and definitely make sure you have cold milk! Thank you very much.
Sheldon, I don't know if anyone's ever told you this but you have the most wonderfully soothing voice. You should totally narrate books or do ASMR videos. I could listen to you for hours. :)
I have 2 teenage boys. An 18 and 16 year old. We made these together for the 1st time. It was a wonderful family time as my boys enjoyed learning more advanced baking techniques. We all enjoyed eating these cookies together- they are amazing! It was a wonderful experience for our whole family!❤
This is an amazing first video Sheldon! I love all the science behind it and I never thought about adding water back to brown butter. Your voiceover and sultry music describing the end result are so soothing. They need lounge music like this! 😋
This IS the Best chocolate chips cookies ever!!!! I have already made 4 batches since I found your video a month ago!! But I still couldn’t get the cookies to spread out so perfectly like yours especially if I took them out from the freezer. It usually just spread so little with a dome shape while the edges harden quickly. Any tips to solve this baking issues? Regardless they still taste amazing!!
Or possibly you have a hot oven reduce the temperature to 325'f or place the cookie sheet into the oven before it comes to Temp you can make the larger ones due to the lower temperature in the beginning of the bake.. see what Benjamin the Baker has to say about the time and temperature factors we can always use a little bit of help to gain experience to provide a great new finished product for your family, friends and loved ones. PEACE AND LOVE..
Sheldo - I found your channel by accident and I'm glad I did. You're so detailed with your recipes and your personality shines. Keep producing those videos and providing great tips! Much appreciated! 😊
@@sheldoskitchen I'm another home baker who just found your channel from a UA-cam recommendation. I've enjoyed all your videos I've seen so far and became a subscriber. I sure hope you continue to make these excellent food videos. I'm making a batch of your English muffin dough today. My husband & I are looking forward to trying them.
i’ve made these cookies more than a dozen times now (i had a bake sale) and my goodness they are the most delicious cookies i’ve ever made. i did make some adjustments based on my own preferences (reducing the sugar to 75g of brown sugar and 75g of white sugar) while also swapping chocolate chips for chopped chocolate. one thing anyone making this recipe should be aware of is that the 30 minutes in the fridge should be strictly followed, and make sure to put the rest of your dough back in the fridge while your first batch is baking, because i didn’t and ended up with cookies that spread a bit too much even though they were on my counter for 10 minutes tops. the texture of your cookie changes drastically depending on the time it was in the fridge. all in all, thank you sheldo for your amazing recipe. all the cookies sold out at the bake sale thanks to your help!
I just made your chocolate chip cookies. Where have these been all my life? They are AMAZING!!! I have binged all your episodes and am next going to make that cheese cake because is also looks amazing. Are you going to do non-baking recipes as well? I love how you explain the science behind the cooking. Knowing why you add the water back into the brown butter was so helpful and interesting. For someone who is just starting, your videos are so well done (editing, lighting, sound quality etc) and look quite professional. And on a quick personal note, I’m so glad to see more diversity in food. Your voice is so soothing and I gotta tell you, I think you are so damn cute!
so excited to make these cookies, and as a biochemistry PhD student, really enjoyed the little bit of science! Loved you on bake off, your flavour combinations were 🔥🔥
@@Mathsaver Baking Soda's PH is 9 making it slightly more base than water, which is why it will react favorably against more caustic acids in addition to having sodium bicarbonate if you're after them bubbles...
Ive tried reddit’s best cookie recipe, tasty’s 2 day brown butter cookie recipe, joshua weissman’s recipe, preppy kitchen’s recipe and so far this is the best best best!! Ive tried so far and will never have to experiment with another cookie recipe :)) its easy to make and tastes even better the next day or two resembles an upgraded version of subway cookies ! Thank you so much for developing this recipe for us i appreciate you cookie god!!
This is it. There are countless "Best Recipe...", "Professional secrets..." type UA-cam videos on the chocolate chip cookie, but this is the only one that delivers 100%. This is the only video you need.
This is the perfect chewy cookie recipe. I used half melted butter half room temp. They still came out great. I also smacked them on the counter a few times to ensure crinkles formed. These could have come from a bakery. Absolutely fabulous.
A big compliment to you Sheldo, you are great. I baked the cookies today. Absolute madness!!! They were sooooo delicious. I am German and live in Montenegro. Unfortunately there is no decent butter here. Even after 15 minutes on higher heat, the butter didn't brown - it stayed light. And after adding the water, I had a big mess around my stove. But it was worth the work. The best cookies in the world.
I finally tried this recipe yesterday. These are up there with some of the best I’ve ever made, and as a bonus they’re easier both to make and to clean up after. This’ll be my go-to recipe now
I love how you pointed out the difference in cookies and the science part it makes me understand the points in a cookie and make the necessary adjustments to my own like
This is the best chocolate cookie recipe by far. Every time I make chocolate chips cookies they come out to puffy or I taste to much of the baking soda. But these effortlessly spread and came out beautifully. If you make these cookies step by step like the video you will definitely have beautifully done cookies every time!!!!!! Thank you soooooo much SHELDO!!!!!!!
Just made these cookies and let em tell u these are the BEST homemade cookies I EVER MADE and I have tried MANY MANY recipes before none compare to this one, thank you for the recipe!
I made this. I watched the video about 5-6 times to make sure I had it. I followed the recipe to a T. And my GOD are they good!!!! There is something about the brown butter that makes it so good. Like he describes it, the outer edge is crispy but the inside is still gooey goodness. I cannot wait to make the other recipes on your channel because if as simple as chocolate chip cookies can be elevated like this, I can only imagine how good the other recipes will be. Thank you Sheldo!!!! I have subscribed🧡
AH! Your comment just made my day. Aren't these cookies something?? I love that it's such basic ingredients but transformed through technique into something pretty marvellous. Cheers Jamie! :)
Thank you SHELDO ! for the best chocolate chip cookie recipe. I have tried so many and yours is the best . Thank you please dont stop putting out more videos!
Guys, GUYS LISTEEEENNNNN. I've made so many cookies using so many recipes here from youtube and before I found this I was swearing by Joshua's cookies BUT THIS ONE IS ON ANOTHER LEVELLL!!!!! I hated the amount of sugar Joshua's cookies required, it made the final cookie taste like I'm bitting into sugar (literally, the crunch of the unmelted sugar was HORRIBLE). The salt, vanilla, browned butter, amazing! Some tips!: - I found myself needing to add another ¼cup of flour since the dough was too runny - I'm too lazy so I just put the dough to firm up in the freezer for abt ½hour and right before the oven I just scoop balls - my cookies rarely wrinkle on their own bc of my oven so I use Joshua's "pan bang" method where once the cookie rise I lift the pan a little and let it slam down and it stops the rise, I do it abt twice when the cookies bake and it's 👌👌👌 - chop your own chocolate to create more interesting cookies and don't be afraid to add dark chocolate since they melt the best Thank you for this incredible recipe!
I'm glad I am not the only one who loves using browned butter in recipes, it is a literal game changer in flavor depth. I have been OBSESSED with Brown Butter Banana Bread w/toasted walnuts W/a brown butter, brown sugar, crushed walnut crumb topping. It is to die for. I do add cinnamon and nutmeg to my Banana Bread also.
I've been so afraid to make chocolate chip cookies because I knew it would have to fit the same requirements as you. I'm so so thankful that you shared your recipe and even gave us the science behind it. These are my new favorite cookies to make!
As a fellow chengdunes early immigrant, I was SO proud to see you openly present not only past and current culture on the show. You had such great ideas and execution! 加油！
Omg hi 老乡! Seriously, you don’t know how much your comment means to me. Growing up in Sichuan and being immersed in the culture and food has had such a huge impact on my entire worldview so I prepared bakes for the show the only way I knew how - by referencing my favourite things! To hear that it resonated with you makes my heart 巴适得很 😂❤️
You're in-depth recipe instructions are amazing. Years ago, l spent so much energy trying to figure out how to make a decent chocolate chip cookie. However, when l found a video that explained to me in a certain way, l finally was able to accomplish my goal.
my faves have added molassas melted or browned butter, and half the chocolate chips called for so you can really taste the delicious cookie, and not just a mouth full of chocolate.
Thank you for the recipe! Decided to make the cookies at the last minute for a family event today. A total, runaway hit. Don't have dark brown sugar in the house ... have always just added a bit of molasses for the darker color and deeper flavor. Unfortunately, it was probably the additional liquid of the molasses that made the dough very wet. Impossible to form and turn the dough. So just doled out by hand what looked to be approximate 3-tablespoon mounds. The dough was firm and easy to shape after the minimum 30 minutes in the fridge, though. Skipped the additional salt ... good decision as the result had just enough of the sea salt balanced against the sweetness to make it amazing. Think the additional salt would make the cookies a bit too salty. Next time, will chill the dough for a few minutes before forming the cookies. Then continue chilling. Was going to add nuts in the batch today but didn't have time. Will add salted cashew next time. Thinking this recipe will also be great baked in a square pan and cut into squares like fudge brownies. So many ways to experiment with this awesome, easy recipe. So exciting ... just subscribed!
I apologize for my earlier comments. YOU are a genius. I am on my second batch and I refuse to put those in the oven until later tonight. Thank you so much for this recipe. I am now a subscriber.
This recipe is amazing and foolproof!! I had so many failed attempts at baking cookies, but I used your recipe and they turned out beautiful and delicious. I am never using a different recipe 😋😋
Omg hi sorry for the late response. I'm SO happy that this recipe worked out for you! It's definitely the only chocolate chip cookie I make and I'm glad to share the love!
I followed this recipe to the T (just right now) and let me tell you; crunchy from the outside and soft and chewy from the inside! It's such a good recipe (I think I burned mine slightly, but it was first time trying a new recipe). The taste DID NOT disappoint! Thank you!
Mr. Sheldo I absolutely love these cookies SO much!!!! I’m now delegated to these cookies for all future holidays, whenever we have a potluck, people emphatically insist I bring these cookies. Thank you so much for developing and sharing this incredible recipe, you’re a brilliant baker, love 💕
Who else is the only person who likes there cookies crunchy 😭? Ive been baking for the longest time, and each time I have the opportunity to make cookies for MYSELF, they are crunchy foreal!
I love how you go so in depth to the science of the food but still keep it interesting and easy enough to understand. Can't wait to clear up some freezer space so I can make a batch or two for cookie emergencies! 🍪🥰 P.S. My favourite cookie is the chocolate chip, but a good oatmeal raisin is a close second!
Thank you so much! Can't wait for you to try the recipe. Let me know how it goes! Btw, I'd recommend making a double batch. That's what I always do so that I can bake some and freeze the rest. One batch won't last long!
Made these cookies last weekend and they were amazing! Roasted some walnuts and added them into the mix since I love walnuts in my chocolate chip cookies! Ty for this amazing recipe! If I wanted to make 24 cookies instead of 12, would I just need to double everything in the recipe? Thanks in advance! 💖
Made these for the second time today and they turned out beautiful. I was cooking at my girlfriend’s house so I wasn’t exactly comfortable with the kitchen and was actually trying to be quiet, but it all came together easily and beautifully. I think I forgot to add water to the browned butter the first time but this time I remembered and they turned out so delicious. The depth of flavor is unmatched and the texture was like a tates cookie with a softer center. Using dark chocolate really eccentuated the complex sweet caramel and toffee notes and made for the best cookie I’ve ever had. GF was happy and that made me really happy, thanks for the research and explanation along with an easy to follow and well explained recipe. Will make the cheesecake next. Thanks Sheldo!
Oh my goodness, as I watched these bake in your video, my jaw dropped open! This is the only style of C.C. cookie I love. I am so excited to try your recipe. Thank you!
I made some for my dad who was travelling, he loved them. I added another mix in which was matcha nougat it was delish. Love the recipe and the science behind it.
OH MY GOSH! The batter is sooooo good! I don’t know how many cookies I’m gonna get out of this if I don’t stop eating the dough! It’s so buttery and flavorful! I have to say I have a horrible oven. I have a temp gauge but i can never seem to get the proper temp. I really hope I don’t ruin these! I will tag you on IG (unless I ruin them 😂) They are chilling in the fridge now!
I finally tried this recipe! It's sooo good! As someone who has never baked before, Im so happy to have made something so delicious! Thank you Sheldo! ❤️
Think this is the recipe that'll finally convince me to try browning my butter! Favourite cookie is tough, but you can't go wrong with the classic chocolate chip (:
Sheldo.. thank you so much for this recipe! I had two failed attempts at almond roca recipes. One of them I was able to save at a point before it turned to a sugar cement block so I looked for something to use the browned butter, sugar and all those chocolate chips and almond for. No way was I going to go for three attempts! These cookies are so yummy! Because I had a full cup of white sugar with a cup of browned butter, rather than add brown sugar, I added molasses. I don't know how much it was as I just kept smelling as the food processor whipped the heck out of the separated browned butter and sugar. Maybe a third cup? Anyway, you have saved at least half the failures in a way that is an absolute win. Thank you... and I will absolutely make these again!
I'm only 1:34 in.. and this video is already very intense.. :| My all time favourite cookie (for the moment) is Claire Staffitz's Pecan Brittle Oatmeal Cookie. So divine!
Sheldon, you are a true story teller. You captivate me with your facial and physical expressions and the sooth vocal tones. Your video is flowing and so enjoyable to watch. I like what you created in your chocolate cookie recipe. Thank you very much.
Dude, you are one Smart C🍪🍪KIE. Much pun intended I didn't know where you were going w/all the baking science. But it makes perfect sense.👍🏾I will definitely be trying these, as I love all things baking. Thnx 4 sharing, Stay Blessed!🙏🏾🙂
Great video! I used to make chocolate chip cookies when I was a kid. I creamed the butter and sugar by hand, not by mixer. The cookies were just like this. Thin and gooey in the middle and crispy around the edges. I have been trying for years to figure out why they no longer bake up like that. Thank you so much for this video. I think I’m in love with you! These are perfect!
Creaming by hand was probably part of the reason for the texture! Since you wouldn’t have been able to work too much air into the dough. Perfect if you like a chewy cookie!
You are so right!!! Same! My childhood cookies were always amazing. No mixer. Than I got a stand mixer and always used Alton Brown's recipe. I got it right once. Once! They were a dream. Then every time after that, failure! I always though adding more air into the dough was the right move. D'oh! (ha!)
@@harvestmoon_autumnsky I also once saw someone say that more brown sugar was the key. Something about the molasses. But now I know the answer. Now if I could just figure out why the most delicious cookies I ever made fell apart and wouldn’t hike together. Haha! They were seriously delicious but were essentially a pile of crumbs. 🤣🤣🤣
Wow. This is so amazing. Thank you for sharing the recipe!!!! Supet excited to see your YT. Been rooting for ya since GCBS. Richmond and RHS represent!
This is the best guide to browning butter ive seen yet! Always annoys me when other recipes just tell you its ready when its brown. Bold of you to assume i can see the colour beneath the foam
I was randomly looking for a chocolate chip biscuit ( cookie) recipe. This one caught my eye bc it looked like some complicated mess. Of course, I have to try. I can tell you that it is one of the best choc chip biscuits I have ever made ,& I have made many over the yrs! They are easy to make & the taste is absolutely delicious!! Melting that butter exactly how you have said is what makes this such a superior biscuits to any other one that I have tried. Thank you, this is definitely my favourite. Love from Australia 🇦🇺 ❤
I laughed. The sultry whispers... You are highly intelligent, use words very well, and are a bit of a scientist, therefore: A great baker. Like many Italians of my generation, I'm not an inspired baker per se, but I do know a passionate cook who knows his stuff when I see one. Hope your channel blows up Sheldo.
Im curious what do you mean about italians of your generation? Just asking cause my family is italian and I always found my nonna and zie to be really amazing bakers!
Yay congrats on the move. More stuff to watch! I love a good classic chocolate chip. There’s something so comforting. Of course elevated but yes yes yes! Congrats again on the move. Expect more from this channel.
Great tips, Sheldon. I found out about browned butter a while back and also the hand mixing to get that perfect texture. You are so sweet, I enjoyed listening to you. I wish you great success.
Idk how you came into my life. But this is the third recipe of yours I’ve made. Since then, I’ve made friends, improved my credit score, found love, hit the lottery and qualified for Jeopardy!. Thank you Sheldo. Roti English muffin cookie is the secret.
I made 2 of your recipes tonight after my partner stumbled upon your channel. I'm really pleased with the outcome of dinner and what will be dessert. It's exciting to get back into the saddle of being in the kitchen. Thank you for your videos and love from Vancouver Island
These are the best cookies i have ever tried, I wrote your recipe down in my little kitchen book so I will always have it on hand for the ocasion, thank you so much for sharing this. I cant wait to try all of your other recipes, I have subscribed and put the bell on so I dont miss anything, I never do this but I cant wait to try it all 🤗
Hi! Thank you for the very detailed recipe and instruction! But I've wondered if I decrease the amount of sugar added (since I cannot handle the too-sweet cookies ._.), will the texture be affected? Hope you answer this. Thanks so much!!!
The science behind some parts is very interesting. I have often changed up my standard tollhouse back of the package cookie recipe with a few of these changes just because I found that one time when I had a second batch waiting on a pan on top of the stove it melted slightly from the heat and I found that it made the texture delicious because the warm dough spread and then crisped on the edges similar to yours. That made me start to make bigger cookies and then purposely allow them to melt above the stove to then bake with crispy edges and later I started using more brown sugar and more salt and I have used oil instead of butter. (We have a joke in my house because when my son was young we saw a bottle of vegetable oil at the store at christmas time with a cardboard picture of chocolate chip cookies hanging over it, it was a free recipe for using oil to make chocolate chip cookies, Wesson's attempt at selling more during the holidays maybe, my small son saw this picture of chocolate chip cookies on this bottle of golden liquid and asks me, "Is that Cookie Juice???" he is now 11 and we still joke about needing cookie juice when we get out the cooking oil, regardless of what we are making.) I do believe the oil based cookie had better texture, but if I am going to bake, I am going to use real butter (unless I am serving my vegan friend) so melting the butter is perfect. I really love understanding why things happen, so thanks for the clear explanations. I will try this recipe in a few weeks when we have more time.
Hi there, I tried your recipe for the first time and I believe that it's the absolute best chocolate chip cookies that I've ever had. You were RIGHT!!! Thank you for sharing
Made these last night. I've been looking for a good chewy chocolate chip cookie recipe for quite awhile, and these were nearly perfect. They were amazing warm, though mine didn't quite get the same ripple as in the video, but maybe my next try will be even better. Definitely making them again either way because they're yummy and didn't make a huge batch!
I've been making chocolate chip cookies for at least 50 years. These are amazing! They taste delicious & won't last long at our house. Thanks for the cookie upgrade.
Wow Patricia, you don't know how happy that makes me. You're welcome and I'm so glad you enjoyed the cookies! Here's to many more batches of them!
This is similar to mine but I use milk not water.EDIT And actually if you add a pinch of cinnamon and almond extract they add alot of flavor just a bit though
@@sheldoskitchen 294
The “new” cookie looks like a flat ruined piece of crap
If you have been baking this long (like me) you may remember the taste of thee original Mrs Fields cookie - not today’s version which is almost an abomination. Can you tell me if this version gets close to what she did?
The only info she gave away was that she baked them at 300. I was living in CA at the time so I enjoyed them at their best. I have travelled a good bit. I have several dear “food memories.” The soft flatbread I would by on my way to school in the morning, my first bite into Scotland’s shortbread and my first taste of Mrs Fields cookie. Debbie, if you ever read this, give us a hint into what you did. Also bring back the original version before you sold the company.
I'm making these cookies again at the request of my grandson's high school basketball coach. The team just won the Illinois State basketball championship, so I am inclined to make as many cookies as he wants! I doubled the recipe again. They are amazing. Thank you again for the recipe.
Hi ! Did you double the amount of baking soda and vanilla too?
@@thehonestbluntguy5947 Yes I did.
@@medawson01 did you freeze your dough? I’m having sort of an issue, my cookies spread even more after chilling to the point they turn out really flat or they become one big cookie even though I’ve made them far apart from each other. Do you have any advice? When I try my same usual recipe without chilling though, they turn out just right and taste very nice
@@thehonestbluntguy5947this may be late but I figured that the high temp oven is the key for having not too speady cookie! Pre heat & make sure you use an oven thermometer!!! Let me know if it works!
Love this recipe! Made it four times now, and here are my thoughts:
-don’t be a coward when it comes to browning the butter. There’s a huge range of acceptable browns, and if you’re an anxious baker like me, it’s (probably) not burnt (yet).
-I like reducing the sugar by about 20% depending on what I’m mixing in. At the same time, don’t panic if you taste the dough and it’s too sweet. It bakes up less sweet.
-if you’re scooping the batter by hand, you’ll probably need to add extra flour. It’s a really soft and sticky dough, and it’s really only workable with a scoop as is.
-go hard with the add ins! I’ve done it so far with semisweet, dark, toffee, and walnuts. It’s a really versatile dough, and basically anything tastes good!
-you’ll need a double batch. Trust me. Unless you’re a psychopath who follows serving sizes and/or is satisfied with a single cookie.
-a few good slams when they come out of the oven really helps the crinkles!
What do you mean by slams??
@@ffgundes slam the baking tray on the counter top 👍🏽
I followed exactly this recipe but when I get them out of the oven I have an underbaked core thar deflates after some minutes they are out of the oven. Maybe is it my oven? I don't really know. They rise inside the center inside the oven but they deflate outside the oven.
@@FrancisL-5CES it might be your oven! all ovens are different. i would suggest an oven thermometer. theyre pretty affordable and make a world of difference when trying to understand your oven. for example, mine usually runs about 25-50 degrees hot, so i set it to about that much under the actual temperature i want it to be. an oven thermometer helped me learn that!
@@FrancisL-5CES These cookies are supposed to look deflated and soft in the middle, crunchy outer rim.
These cookies are RIDICULOUSLY good! I've been on a baking spree for a few weeks now (!), have made different styles of cookies, pies and cakes and these are hands down, by far the best thing I've eaten. I'm talking cheese cake too! I just ate 5 large cookies and even when I was finishing the last one I was still making mhmmm noises and just couldn't believe how good these are. Mine came out very dark brownish, not only after baking but the same goes for the cookie dough. Don't forget to sprinkle the flaky sea salt on top, it's a must! Consider a 10 minute freezer rest if you really can't wait and definitely make sure you have cold milk! Thank you very much.
Sheldon, I don't know if anyone's ever told you this but you have the most wonderfully soothing voice. You should totally narrate books or do ASMR videos. I could listen to you for hours. :)
I have 2 teenage boys. An 18 and 16 year old. We made these together for the 1st time. It was a wonderful family time as my boys enjoyed learning more advanced baking techniques. We all enjoyed eating these cookies together- they are amazing! It was a wonderful experience for our whole family!❤
This is an amazing first video Sheldon! I love all the science behind it and I never thought about adding water back to brown butter. Your voiceover and sultry music describing the end result are so soothing. They need lounge music like this! 😋
Thank you Karen!!! Hahahha I did my best ASMR voice for that section. Glad to hear you enjoyed it!
Love the fact that you include minor details like egg temperature. Can’t wait to try this
This IS the Best chocolate chips cookies ever!!!! I have already made 4 batches since I found your video a month ago!! But I still couldn’t get the cookies to spread out so perfectly like yours especially if I took them out from the freezer. It usually just spread so little with a dome shape while the edges harden quickly. Any tips to solve this baking issues? Regardless they still taste amazing!!
@@tracyngan2171Let the dough warm until it's room temperature before baking
@@tracyngan2171 the problem is probably from the flour, if I were you I would have try a mix of your flour and oats flour 😊
Or possibly you have a hot oven reduce the temperature to 325'f or place the cookie sheet into the oven before it comes to Temp you can make the larger ones due to the lower temperature in the beginning of the bake.. see what
Benjamin the Baker has to say about the
time and temperature factors
we can always use a little bit of help to gain experience to
provide a great new
finished product for your family, friends
and loved ones.
PEACE AND LOVE..
Sheldo - I found your channel by accident and I'm glad I did. You're so detailed with your recipes and your personality shines. Keep producing those videos and providing great tips! Much appreciated! 😊
SAME here ...then i thought hmm?? maaaaybe it FOUND ME LoL!
Thank you so much!!! Really motivates me to keep on making videos on food topics that excite me!
@@sheldoskitchen I'm another home baker who just found your channel from a UA-cam recommendation. I've enjoyed all your videos I've seen so far and became a subscriber. I sure hope you continue to make these excellent food videos.
I'm making a batch of your English muffin dough today. My husband & I are looking forward to trying them.
i’ve made these cookies more than a dozen times now (i had a bake sale) and my goodness they are the most delicious cookies i’ve ever made.
i did make some adjustments based on my own preferences (reducing the sugar to 75g of brown sugar and 75g of white sugar) while also swapping chocolate chips for chopped chocolate.
one thing anyone making this recipe should be aware of is that the 30 minutes in the fridge should be strictly followed, and make sure to put the rest of your dough back in the fridge while your first batch is baking, because i didn’t and ended up with cookies that spread a bit too much even though they were on my counter for 10 minutes tops. the texture of your cookie changes drastically depending on the time it was in the fridge.
all in all, thank you sheldo for your amazing recipe. all the cookies sold out at the bake sale thanks to your help!
Can’t beat a classic chocolate chip cookie! I love the ones that are chewy on the outside and soft on the inside
Ok then this cookie recipe is the one for you. They’re super chewy and stay that way for days (if they last that long)
I just made your chocolate chip cookies. Where have these been all my life? They are AMAZING!!! I have binged all your episodes and am next going to make that cheese cake because is also looks amazing. Are you going to do non-baking recipes as well? I love how you explain the science behind the cooking. Knowing why you add the water back into the brown butter was so helpful and interesting. For someone who is just starting, your videos are so well done (editing, lighting, sound quality etc) and look quite professional. And on a quick personal note, I’m so glad to see more diversity in food. Your voice is so soothing and I gotta tell you, I think you are so damn cute!
Wow thank you!!! You’re too kind. I’m so glad the cookies turned out so well for you!!!
so excited to make these cookies, and as a biochemistry PhD student, really enjoyed the little bit of science! Loved you on bake off, your flavour combinations were 🔥🔥
Thank you Erica!!! I love the science behind baking. It really is just edible chemistry!
@@sheldoskitchen Doesn't baking soda increase the pH? Making it easier for Malliard reactions to occur
@@Mathsaver Baking Soda's PH is 9 making it slightly more base than water, which is why it will react favorably against more caustic acids in addition to having sodium bicarbonate if you're after them bubbles...
Ive tried reddit’s best cookie recipe, tasty’s 2 day brown butter cookie recipe, joshua weissman’s recipe, preppy kitchen’s recipe and so far this is the best best best!! Ive tried so far and will never have to experiment with another cookie recipe :)) its easy to make and tastes even better the next day or two resembles an upgraded version of subway cookies ! Thank you so much for developing this recipe for us i appreciate you cookie god!!
This is it. There are countless "Best Recipe...", "Professional secrets..." type UA-cam videos on the chocolate chip cookie, but this is the only one that delivers 100%. This is the only video you need.
This is the perfect chewy cookie recipe. I used half melted butter half room temp. They still came out great. I also smacked them on the counter a few times to ensure crinkles formed. These could have come from a bakery. Absolutely fabulous.
A big compliment to you Sheldo, you are great. I baked the cookies today. Absolute madness!!! They were sooooo delicious. I am German and live in Montenegro. Unfortunately there is no decent butter here. Even after 15 minutes on higher heat, the butter didn't brown - it stayed light. And after adding the water, I had a big mess around my stove. But it was worth the work. The best cookies in the world.
I finally tried this recipe yesterday. These are up there with some of the best I’ve ever made, and as a bonus they’re easier both to make and to clean up after. This’ll be my go-to recipe now
I love how you pointed out the difference in cookies and the science part it makes me understand the points in a cookie and make the necessary adjustments to my own like
How is your first video on UA-cam this good!?!? Loved the video, now off to make these!
Omg thank you Nick, that is so sweet. Please let me know how if goes if you make these!!!
This is the best chocolate cookie recipe by far. Every time I make chocolate chips cookies they come out to puffy or I taste to much of the baking soda. But these effortlessly spread and came out beautifully. If you make these cookies step by step like the video you will definitely have beautifully done cookies every time!!!!!! Thank you soooooo much SHELDO!!!!!!!
Exactly! The puffiness 😏
This guy is precious and the recipe is solid. He's a keeper.
Just made these cookies and let em tell u these are the BEST homemade cookies I EVER MADE and I have tried MANY MANY recipes before none compare to this one, thank you for the recipe!
I made this. I watched the video about 5-6 times to make sure I had it. I followed the recipe to a T. And my GOD are they good!!!! There is something about the brown butter that makes it so good. Like he describes it, the outer edge is crispy but the inside is still gooey goodness. I cannot wait to make the other recipes on your channel because if as simple as chocolate chip cookies can be elevated like this, I can only imagine how good the other recipes will be. Thank you Sheldo!!!! I have subscribed🧡
AH! Your comment just made my day. Aren't these cookies something?? I love that it's such basic ingredients but transformed through technique into something pretty marvellous. Cheers Jamie! :)
Thank you SHELDO ! for the best chocolate chip cookie recipe. I have tried so many and yours is the best . Thank you please dont stop putting out more videos!
Idk where you went but you need to come back! Your videos are so informative and joyful
Guys, GUYS LISTEEEENNNNN.
I've made so many cookies using so many recipes here from youtube and before I found this I was swearing by Joshua's cookies BUT THIS ONE IS ON ANOTHER LEVELLL!!!!!
I hated the amount of sugar Joshua's cookies required, it made the final cookie taste like I'm bitting into sugar (literally, the crunch of the unmelted sugar was HORRIBLE).
The salt, vanilla, browned butter, amazing!
Some tips!:
- I found myself needing to add another ¼cup of flour since the dough was too runny
- I'm too lazy so I just put the dough to firm up in the freezer for abt ½hour and right before the oven I just scoop balls
- my cookies rarely wrinkle on their own bc of my oven so I use Joshua's "pan bang" method where once the cookie rise I lift the pan a little and let it slam down and it stops the rise, I do it abt twice when the cookies bake and it's 👌👌👌
- chop your own chocolate to create more interesting cookies and don't be afraid to add dark chocolate since they melt the best
Thank you for this incredible recipe!
I thought I was the only one who had a runny dough. I had to add extra flour also
I'm glad I am not the only one who loves using browned butter in recipes, it is a literal game changer in flavor depth. I have been OBSESSED with Brown Butter Banana Bread w/toasted walnuts W/a brown butter, brown sugar, crushed walnut crumb topping. It is to die for. I do add cinnamon and nutmeg to my Banana Bread also.
Yum!! I never have thought of using brown butter for banana bread! Does it affect how the bread rises?
I've been so afraid to make chocolate chip cookies because I knew it would have to fit the same requirements as you. I'm so so thankful that you shared your recipe and even gave us the science behind it. These are my new favorite cookies to make!
As a fellow chengdunes early immigrant, I was SO proud to see you openly present not only past and current culture on the show. You had such great ideas and execution! 加油！
Omg hi 老乡! Seriously, you don’t know how much your comment means to me. Growing up in Sichuan and being immersed in the culture and food has had such a huge impact on my entire worldview so I prepared bakes for the show the only way I knew how - by referencing my favourite things! To hear that it resonated with you makes my heart 巴适得很 😂❤️
You're in-depth recipe instructions are amazing. Years ago, l spent so much energy trying to figure out how to make a decent chocolate chip cookie. However, when l found a video that explained to me in a certain way, l finally was able to accomplish my goal.
my faves have added molassas melted or browned butter, and half the chocolate chips called for so you can really taste the delicious cookie, and not just a mouth full of chocolate.
Thank you for the recipe! Decided to make the cookies at the last minute for a family event today. A total, runaway hit.
Don't have dark brown sugar in the house ... have always just added a bit of molasses for the darker color and deeper flavor. Unfortunately, it was probably the additional liquid of the molasses that made the dough very wet. Impossible to form and turn the dough. So just doled out by hand what looked to be approximate 3-tablespoon mounds. The dough was firm and easy to shape after the minimum 30 minutes in the fridge, though. Skipped the additional salt ... good decision as the result had just enough of the sea salt balanced against the sweetness to make it amazing. Think the additional salt would make the cookies a bit too salty.
Next time, will chill the dough for a few minutes before forming the cookies. Then continue chilling. Was going to add nuts in the batch today but didn't have time. Will add salted cashew next time.
Thinking this recipe will also be great baked in a square pan and cut into squares like fudge brownies. So many ways to experiment with this awesome, easy recipe. So exciting ... just subscribed!
This has become my runaway bestseller item in the coffee shop! Love all your videos, so easy to follow with great details. Thank you, from 🇹🇭 😊
I apologize for my earlier comments. YOU are a genius. I am on my second batch and I refuse to put those in the oven until later tonight. Thank you so much for this recipe. I am now a subscriber.
I’m so excited to make these! My all time favourite cookie is chocolate chip. There seriously is no better cookie!! Thank you for sharing this! 🙌🏽
We are kindred in that belief Tracey!!!!! Let me know how it goes if you try this recipe out 😄
I just made these and they were phenomenal, truly the best recipe out there. The cookies turned out exactly as described. Would recommend to everyone!
This recipe is amazing and foolproof!! I had so many failed attempts at baking cookies, but I used your recipe and they turned out beautiful and delicious. I am never using a different recipe 😋😋
Omg hi sorry for the late response. I'm SO happy that this recipe worked out for you! It's definitely the only chocolate chip cookie I make and I'm glad to share the love!
I followed this recipe to the T (just right now) and let me tell you; crunchy from the outside and soft and chewy from the inside! It's such a good recipe (I think I burned mine slightly, but it was first time trying a new recipe). The taste DID NOT disappoint! Thank you!
This is the ultimate cookie recipe I have ever seen! I am hooked to all your other recipes too. Liked and subscribed 😊
I LOVE how you explained why they turn out so much better- fantastic!! Just watched this and immediately subscribed!
so hyped for more of your content!! my favorite cookie is a hearty chocolate chip cookie (salt sprinkles are a MUST)
Thank you! And yes 100% agree. The salt is non-negotiable.
Mr. Sheldo I absolutely love these cookies SO much!!!! I’m now delegated to these cookies for all future holidays, whenever we have a potluck, people emphatically insist I bring these cookies. Thank you so much for developing and sharing this incredible recipe, you’re a brilliant baker, love 💕
Who else is the only person who likes there cookies crunchy 😭? Ive been baking for the longest time, and each time I have the opportunity to make cookies for MYSELF, they are crunchy foreal!
i hate soft baked..aka raw cookies. i want a chewy center and crunchy edges
❤ THIS WAS PERFECT! Looks exactly like yours and my husband and toddlers love them. Now on to making your lemon bar recipe this weekend!
I love how you go so in depth to the science of the food but still keep it interesting and easy enough to understand. Can't wait to clear up some freezer space so I can make a batch or two for cookie emergencies! 🍪🥰
P.S. My favourite cookie is the chocolate chip, but a good oatmeal raisin is a close second!
Thank you so much! Can't wait for you to try the recipe. Let me know how it goes!
Btw, I'd recommend making a double batch. That's what I always do so that I can bake some and freeze the rest. One batch won't last long!
@@sheldoskitchenis it okay if my eggs has been chilled for 4 days
Your description at the end had me mesmerized. I’m going to try this recipe tomorrow!
Made these cookies last weekend and they were amazing! Roasted some walnuts and added them into the mix since I love walnuts in my chocolate chip cookies! Ty for this amazing recipe! If I wanted to make 24 cookies instead of 12, would I just need to double everything in the recipe? Thanks in advance! 💖
Made these for the second time today and they turned out beautiful. I was cooking at my girlfriend’s house so I wasn’t exactly comfortable with the kitchen and was actually trying to be quiet, but it all came together easily and beautifully. I think I forgot to add water to the browned butter the first time but this time I remembered and they turned out so delicious. The depth of flavor is unmatched and the texture was like a tates cookie with a softer center. Using dark chocolate really eccentuated the complex sweet caramel and toffee notes and made for the best cookie I’ve ever had. GF was happy and that made me really happy, thanks for the research and explanation along with an easy to follow and well explained recipe. Will make the cheesecake next.
Thanks Sheldo!
I’ve always wanted to try using brown butter to up my cookie game! My favourite cookie is matcha white chocolate macadamia nut cookies 🥰
Once you try it once, you won’t be able to go back. Just the smell alone from making the browned butter is worth it, not to mention the flavour!
Oh my goodness, as I watched these bake in your video, my jaw dropped open! This is the only style of C.C. cookie I love. I am so excited to try your recipe. Thank you!
My fav cookies are double chocolate cookies! Hope to see a video on that in the future 👀🍪
I made some for my dad who was travelling, he loved them. I added another mix in which was matcha nougat it was delish. Love the recipe and the science behind it.
OH MY GOSH! The batter is sooooo good! I don’t know how many cookies I’m gonna get out of this if I don’t stop eating the dough! It’s so buttery and flavorful! I have to say I have a horrible oven. I have a temp gauge but i can never seem to get the proper temp. I really hope I don’t ruin these! I will tag you on IG (unless I ruin them 😂) They are chilling in the fridge now!
These cookies look delicious, I will make them soon. Thank you for sharing 😊
So proud of you sweetie. Can't wait for you to quickly enter into some UA-cam drama
Brb apology video upcoming. What should my first scandal be!?!
Love you both
@@sheldoskitchenmaking pizza and putting pineapples on it. The Italians will cancel you first.😊
@@sheldoskitchen apologize for making everyone fat with this recipe 😂 damn fine cookie recipe Sheldon 👍🏼
Hi @sheldoskitchen these are so butterscotchy and delicious! Thank you for your beautifully crafted videos!
I have to say these cookies are probably the best I’ve ever cooked
I finally tried this recipe! It's sooo good! As someone who has never baked before, Im so happy to have made something so delicious! Thank you Sheldo! ❤️
Think this is the recipe that'll finally convince me to try browning my butter! Favourite cookie is tough, but you can't go wrong with the classic chocolate chip (:
YESSSS. Once you try browning your butter, you won't be able to go back. Who can say no to toffee caramel-y goodness!?
You will never be the same!
Sheldo.. thank you so much for this recipe! I had two failed attempts at almond roca recipes. One of them I was able to save at a point before it turned to a sugar cement block so I looked for something to use the browned butter, sugar and all those chocolate chips and almond for. No way was I going to go for three attempts! These cookies are so yummy! Because I had a full cup of white sugar with a cup of browned butter, rather than add brown sugar, I added molasses. I don't know how much it was as I just kept smelling as the food processor whipped the heck out of the separated browned butter and sugar. Maybe a third cup? Anyway, you have saved at least half the failures in a way that is an absolute win. Thank you... and I will absolutely make these again!
I'm only 1:34 in.. and this video is already very intense.. :|
My all time favourite cookie (for the moment) is Claire Staffitz's Pecan Brittle Oatmeal Cookie. So divine!
Oh Hell I'm looking this up also while I'm in the kitchen making these !
Sheldon, you are a true story teller. You captivate me with your facial and physical expressions and the sooth vocal tones. Your video is flowing and so enjoyable to watch. I like what you created in your chocolate cookie recipe. Thank you very much.
Wow thank you so much! You brought a smile to my face :)
Gonna make these for my NRA club meeting tomorrow.
Dude, you are one Smart C🍪🍪KIE. Much pun intended I didn't know where you were going w/all the baking science. But it makes perfect sense.👍🏾I will definitely be trying these, as I love all things baking. Thnx 4 sharing, Stay Blessed!🙏🏾🙂
Had me straight salivating. Also your voice was very relaxing. Made me sleepy and want to stuff my face with these cookies. Yum!
Practicing my best ASMR voice hahahha
Can’t wait to make these looks so delicious 😋 Thank You for your recipes😊
I’m new to baking and cooking and you are SO HELPFUL! Thank you!!!!
Where has your channel been all my life! I’m obsessed!!!
I’m obsessed with your recipes and videos - more please! Especially your baking science - I’m nerding out so much on these and loving it ❤
The ultimate classic chocolate chip cookie!! So excited to watch and support your channel and learn from you.
Thank you Amy!!!
I made these cookies this morning for my grandson's basketball team coaches. I doubled the recipe and made smaller cookies. They are delicious!
Great video! I used to make chocolate chip cookies when I was a kid. I creamed the butter and sugar by hand, not by mixer. The cookies were just like this. Thin and gooey in the middle and crispy around the edges. I have been trying for years to figure out why they no longer bake up like that. Thank you so much for this video. I think I’m in love with you! These are perfect!
Creaming by hand was probably part of the reason for the texture! Since you wouldn’t have been able to work too much air into the dough. Perfect if you like a chewy cookie!
You are so right!!! Same! My childhood cookies were always amazing. No mixer. Than I got a stand mixer and always used Alton Brown's recipe. I got it right once. Once! They were a dream. Then every time after that, failure! I always though adding more air into the dough was the right move. D'oh! (ha!)
@@harvestmoon_autumnsky I also once saw someone say that more brown sugar was the key. Something about the molasses. But now I know the answer. Now if I could just figure out why the most delicious cookies I ever made fell apart and wouldn’t hike together. Haha! They were seriously delicious but were essentially a pile of crumbs. 🤣🤣🤣
@@sheldoskitchen thank you so much for this video. You have no idea how thrilled I am to finally know the reason! 💜💜💜
Quite possibly the best first video of any channel. 👍🏾
Thank you Sheldo for generously sharing your recipe and technique. I got so many compliments out of these cookies!
Wow. This is so amazing. Thank you for sharing the recipe!!!! Supet excited to see your YT. Been rooting for ya since GCBS. Richmond and RHS represent!
Richmond represent!!! Thank you for the support. I really appreciate it
My kids went to Palmer but yay for RICHMOND !!!!
This is the best guide to browning butter ive seen yet! Always annoys me when other recipes just tell you its ready when its brown. Bold of you to assume i can see the colour beneath the foam
Sheldon, you are great at good pillow talk about cookies! Who knew there was such a thing!
I was randomly looking for a chocolate chip biscuit ( cookie) recipe.
This one caught my eye bc it looked like some complicated mess. Of course, I have to try.
I can tell you that it is one of the best choc chip biscuits I have ever made ,& I have made many over the yrs!
They are easy to make & the taste is absolutely delicious!! Melting that butter exactly how you have said is what makes this such a superior biscuits to any other one that I have tried.
Thank you, this is definitely my favourite.
Love from Australia 🇦🇺 ❤
I laughed. The sultry whispers...
You are highly intelligent, use words very well, and are a bit of a scientist, therefore: A great baker.
Like many Italians of my generation, I'm not an inspired baker per se, but I do know a passionate cook who knows his stuff when I see one.
Hope your channel blows up Sheldo.
Im curious what do you mean about italians of your generation? Just asking cause my family is italian and I always found my nonna and zie to be really amazing bakers!
Excellent video. Thank you so much for sharing your gifts!
Yay congrats on the move. More stuff to watch! I love a good classic chocolate chip. There’s something so comforting. Of course elevated but yes yes yes! Congrats again on the move. Expect more from this channel.
Thank you so much!!!!
You are so much fun to watch and listen to! I'm going to make these!
I made this recipe and basically baked anything ever for the first time, and NOBODY would believe it. BEST RECIPE EVER
Great tips, Sheldon. I found out about browned butter a while back and also the hand mixing to get that perfect texture. You are so sweet, I enjoyed listening to you. I wish you great success.
Aw thanks Nancy!!! Hope you're having a wonderful week so far.
Your chemistry knowledge and application are top notch!
I made these. They taste amazing. Followed your instruction to the letter.
I just made the dough this evening, can't wait to bake some of them tonight. The dough is delicious!!
This is my ABSOLUTE FAVORITE cookie recipe. I’m going to go make them again now haha ❤
Idk how you came into my life. But this is the third recipe of yours I’ve made. Since then, I’ve made friends, improved my credit score, found love, hit the lottery and qualified for Jeopardy!.
Thank you Sheldo. Roti English muffin cookie is the secret.
I made 2 of your recipes tonight after my partner stumbled upon your channel. I'm really pleased with the outcome of dinner and what will be dessert. It's exciting to get back into the saddle of being in the kitchen. Thank you for your videos and love from Vancouver Island
Sheldo! My goodness! This is an awesome recipe! This will be my go to from here out. You Rock!
These are the best cookies i have ever tried, I wrote your recipe down in my little kitchen book so I will always have it on hand for the ocasion, thank you so much for sharing this. I cant wait to try all of your other recipes, I have subscribed and put the bell on so I dont miss anything, I never do this but I cant wait to try it all 🤗
Hi! Thank you for the very detailed recipe and instruction! But I've wondered if I decrease the amount of sugar added (since I cannot handle the too-sweet cookies ._.), will the texture be affected? Hope you answer this. Thanks so much!!!
The science behind some parts is very interesting. I have often changed up my standard tollhouse back of the package cookie recipe with a few of these changes just because I found that one time when I had a second batch waiting on a pan on top of the stove it melted slightly from the heat and I found that it made the texture delicious because the warm dough spread and then crisped on the edges similar to yours. That made me start to make bigger cookies and then purposely allow them to melt above the stove to then bake with crispy edges and later I started using more brown sugar and more salt and I have used oil instead of butter. (We have a joke in my house because when my son was young we saw a bottle of vegetable oil at the store at christmas time with a cardboard picture of chocolate chip cookies hanging over it, it was a free recipe for using oil to make chocolate chip cookies, Wesson's attempt at selling more during the holidays maybe, my small son saw this picture of chocolate chip cookies on this bottle of golden liquid and asks me, "Is that Cookie Juice???" he is now 11 and we still joke about needing cookie juice when we get out the cooking oil, regardless of what we are making.) I do believe the oil based cookie had better texture, but if I am going to bake, I am going to use real butter (unless I am serving my vegan friend) so melting the butter is perfect. I really love understanding why things happen, so thanks for the clear explanations. I will try this recipe in a few weeks when we have more time.
I love the nerdy science-y bit! the result looks amazing.
Sheldo, I made these yesterday & im already making another batch today. Positively glorious cookies 🤤
Hi Sheldon, thank you so much for this video that’s full of useful explanations. If I used salted butter, how much salt should I add?
Hi there, I tried your recipe for the first time and I believe that it's the absolute best chocolate chip cookies that I've ever had. You were RIGHT!!! Thank you for sharing
Made these last night. I've been looking for a good chewy chocolate chip cookie recipe for quite awhile, and these were nearly perfect. They were amazing warm, though mine didn't quite get the same ripple as in the video, but maybe my next try will be even better. Definitely making them again either way because they're yummy and didn't make a huge batch!