The Ultimate Guide to Mastering Chocolate Chip Cookies

1. Introduction: Hello, I'm 70 Gordy, welcome back to another course. I'm going to baking and pastry mentor at. In this course, we are learning all about chocolate chip cookies, rather chocolate chunk cookies. We're gonna learn about the ingredients. How do we make them? How do we make our homemade chocolate chip cookies taste as good as the ones we eat and nice big shops and decrease. I'm sure we've all heard of the New York state of chocolate chip cookie. That's what we're gonna be learning and how to nail it at home with minimal ingredients. I've also walked you through the process of how to make those recipes suit your dietary requirements in case you're somebody who does not want to consume process sugar. If you're someone who doesn't consume gluten, if you're someone who doesn't consume, daddy walked around all those methods and the end, there was also two bonus lessons for you. When bonus lesson teaches you how to make your own brown butter at home. And the next lesson teaches you variations of the same chocolate chip cookie and some conventional ones, some unconventional ones. But I showed you I'm gonna like them and you're going to want to try them. So let's get started. 2. Understanding the Ingredients in Chocolate Chip Cookies: Today we're gonna be doing chocolate chip cookies. And before we get started on the chocolate chip cookies, I would like to give you guys a few basic understandings of what all the ingredients are that we'll be using. And what are the displacements we can make in case we want to make a dietary friendly or if you want to go too crazy. For the first thing we're doing is we're not using any tools and equipment, nothing justice. Silicone spatula under this and a big bowl. This is the brown butter that we're using and this brown borders of unbelief made and this isn't the last lesson. This is we have £220 of butter over here. If you can replace this with regular white butter, that's completely alright in case you want to make it duty-free and you want to skip on the button. You can also use coconut oil instead of this. Only instead of using 220 grams of butter, you will be using roughly 190 grams of coconut or to replace this photo, then we have some dark brown sugar. You can also use light brown sugar instead of tap round trip up. I like to use that brown travel because it gives a really nice and dark and molasses light-colored Oreo cookies. But if you don't care about the color reflected cookies later, you can always go for light brown sugar. Then I have some white sugar. White sugar is important because this is what gives the crispiness on the edges of the cookies. These are important. Then I have some all-purpose flour over here. We have roughly 360 grams of all-purpose flour. In case you're looking for making your cookies gluten-free, you can always go from max flood and replace it gram for gram. Similarly, if you want to skip the process sugar from your cookies, you can add the two types of struggles that you're using. The same rate you can use in the form of some date powder that makes it process sugar-free. Then over here we have roughly one teaspoon of baking soda and we have some flipped salt, will be using this flips or to give it that nice finish to our cookies. I have some water over here in case her cookies get dry. And the most important thing, let me get it. I have some roughly chopped up chocolate. I use this roughly chopped up chocolate. You can also go further it for the chocolate circled or Jeff chocolate, it has to be really rough and elastic because that is what the beauty of a chocolate cookie is. Let's get started on the recipe. 3. Making the Cookie Dough: So let's get started on the green. The basis of any boot chocolate chip cookie is the creaming part. The claimant part is essentially when you take the butter over here, I have the fresh groundwater the time it you can use regular butter just melted up and now it is really cool. It is at room temperature. This I lead all the sugar, both the types and then just get mixing. You're not going to go to fancy on it. Just have to mix. I am not going to use a stand mixer because I feel that when it comes to chocolate chip cookies, cookies are more of an instinct where touch-based feel they explain. And you really have to get granules are mixed up. You just want them to start dissolving, but you don't want to mix them up. The good part is that today what we're going to be doing is we will meet him, struggle chip cookies. Every good cookies that you have in the world, wherever you are, the best thing is the beauty of their cookies that are not the same as home cookies, that they age the cookie batter, they don't just make the bed up and throw it in the oven immediately. They usually eat the cookies for about 1224 hours. And that's the secret of white there. Cookies turned out to be so much better than the Home Fun Home baked ones. And you'd be like running back to get more from them. I think I'm good over here. Just slightly mixed it up. You can still see the granules separating. It's completely fine. Over here. To get a recap, I have 220 grams of brown butter, a 150 grams of brown sugar, and 50 grams of white sugar. Feel free to skip it out with completely white sugar, completely brown sugar. As a reminder, you can also use date powder to make it processed sugar-free and replace the exact same quantity of sugar with date powder. Now, gonna warn two, all-purpose flop. This pastry flour and all-purpose flour. I'm adding one teaspoon of baking soda. Baking soda is not a raising agent. The purpose of baking soda instead, it just acts as a neutralizer for all the chocolate to maybe adding watch out for the end of this course, I will also be sharing towards your very interesting variance depending on maybe your enthusiasts of those flavors that I've added at the end, do look out for them in the last few lessons. This I think is all mixed up. Now. My bathtub. Just one last whistle. This I will add some vanilla extract, five-sixths drops. I use a really concentrated Madagascar extract. You can use whichever is available to you, not too picky. You can skip it too, since you're using brown butter. If you miss out on the vanilla, that's completely Already won't even notice. Too. This will add a pinch of flipped Sort. They're not going to add a lot of salt right now because the cookies come out of the oven. That isn't nice to sing of salt. I'm gonna get rid of this. Now, what we're gonna do is take this flat and we're not gonna put it in increments are dumping dollar. Know, you're not going to start mixing it. You fold. How do you forget how to chefs forward? You'll go to the center, pull it back, and you flip it 90 degrees and you rotate the ball. Now, we'll do the two things simultaneously. We'll take the door, slip it, and rotate it 90 degrees simultaneously. That gives it an even mix. And this way, you don't have to put a lot of effort and you end up mixing it quicker and then lesser number of folds. Your hands don't get tired, you don't get tired, and the dog gets mixed up efficiently. Now we're only going to mix it until we stopped seeing dress sports. Now, everyone knows you might win a different climate, doesn't, it does not necessarily have to be that were in the same climate, climactic situation or the same, whether the same temperature or humidity. So right now like I feel that this dough can use a little bit of moisture to do is I have my water. And then really cautiously with two sets of water, one now gradually slow with the water. We've all grown up. You didn't cookie dough window what it feels like. There was one thing that I don't think ideally need to get into detail as to how does the cookie dough has to look. See now it's gotten nice and moist for you. You may not need this water at all. Or human need way more water than this. That's completely depends on where you are and what temperature it is, and how it's the humidity in the room that you're using or the kitchen heart is it's not hot. These are all variants and there's no way for me to predict them for you, but I can always tell you what to do and all those things. If you're at all fields too sticky toward in the French flag 510 minutes, it'll stop being sticky. If it feels too dry. Add a little bit of more water. Norm what we're looking at is produced clumping. It stays where it is. Then I'm gonna look mix until I stopped seeing in Florida dry spots, which I think I cannot see anymore. Now comes the chocolate part. Now what I'll do is again, take the chocolate, dump it all in at once. Going in increments. We're not going in pieces when I'm going in batches. We throw it all in. A little bit of it stuck to my bowl. That's okay. It looks like a little too long. I'm gonna go at it again. Again. Since I'm not using a standard mixer, you can do the standard mixer tool in case you use a stand mixer, use it with adult attachment. But if you're going all hands-on with like I am, you can always take this distance of your hands to keep the things on the inside. It's completely okay. Whatever cookies if they don't make a mess. That's what chocolate chip cookies and all about do let me know when you give your project as to waste the best chocolate chip cookie you ever had, whether it was paid by someone, you know, uh, last one or whether it was made by a pastry chef. Who's your favorite pastry chefs to make cookies. The most we get to hear about when it comes to chocolate chip cookies is a New York stand chocolate chip cookie. You don't get to hear about too many other types of chocolate chip cookies. New York style chocolate chip cookie is a famous one. But have you ever wondered, when it comes to chocolate chip cookies? We don't get to hear a lot about the chocolate chunk, please. Is everybody calls it a chocolate chip cookies. When in reality, we always use chocolate chunk cookies chunks in our cookies. We always use chocolate chunks inequities. I find that little strange. Do you know what? Let me know. I think we're all mixed up over here. What I'm gonna do is I'm going to clean up the whole space, gets rid of all these things. Wouldn't keep handy with me is this. I will have a plate on which I will be making the ball of scooping or two and keeping it in the refrigerator for at least 12 hours. So we need a fridge safe born sorry, offered safe plate and some plastic wrap to wrap it up. Mason, thankfully. If you want to use scoop, scoop ready, I'm gonna wear them out. If you don't want to be the mode, you can just eyeball them as well. That's completely alright, so let me just get to get back to you. 4. Portioning and Aging the Cookies: Here I have prepped with me, I've cleared my station, I have my cookie dough, I have a kitchen scale in case you don't want to use a scale. As I mentioned, you can eyeball it. You can use a cookie scoop, whatever works for you. I like my cookies slightly bigger. So I'll give you two types of recipes. And then I have plastic wrap ready to cover this later when I'm done. If you want to make smaller cookies, you can go for roughly 405050 grams. That is a medium scope of cookies. I liked my cookies. Big begin, really heavily the begun giant ones. I'll make like a 100 grams of cookie. I'm going to take this in my hand. Just roughly. I will keep it in a window of a 100 to 105 grams. And I'm going to make a bowl out of it and just keep it. I'm going to repeat this with older dog until I'm done, finished with it. You can store these in the refrigerator for eating for at least 12 hours. I am not saying that you can meet them right now. If you want to bake them, you can straight away scoop them up and victims as well. But I would not recommend that because they're not give her the wholesome flavor or the village rounded flavor that you get from cookies venue eat at a nice big shock on week z are participating. That's why those cookies are that good. Let me know what are things do you put in your cookies that how do you make them different? Or do you have a secret, or do you have a particular type of ingredient that you like to use in your cookies that you usually don't get to here, I have three exciting options lined up for you in later lessons. Do check them out because if you don't, you're really missing out on something very interesting. I don't know if you've ever heard of it, but actually chocolate chip cookies invented by mistake. The chefs who were making those cookies intended to make something else, but due to the lack of ingredients, they ended up with this amazing recipe that is now considered to be an epic, a classic recipe. I'm being 100 grams, given them a nice rounded shape and putting them, since these cookies have butter, we don't need to spread them out. They'll spread this spread out themselves in the oven since we'll be cooking or baking them in a fan of and they'll nuclear spread out on their own like very uniformly. This is the best thing about all body-based cookies that this spread on their own. You don't have to get into the hassle of actually making them all even sized if I bought them or with them or scoop them equally, delta know depletes as simple as that. Though. Still, if you look at chocolate chunk cookies, they have this rustic feel to them. The Jews really are. The cookies. Don't have. The only other cookies that I can think of when it comes to elastic field is like oatmeal and cranberry cookies or maybe no other cookies which could be used to using have that nice or school rustic feel to them. Most cookies, I believe don't have one. They're shipped so randomly and not cookie-cutter types like effect cutouts that you have your sugar cookies are a gingerbread cookies. These cookies are just old school classic. Like to pair these cookies. It does something. A lot of people love cookies and milk together. What do you like to pair these cookies with? I like them to coffee. Like a really nice glass of iced cappuccino, or a nice mockup for that matter. Short, I have all the cookie dough. Ready. Baby cookie as well. Let's just better at it. Now I'm going to take the plastic bag sealed up real nicely. We're not sealing them because we don't want moisture anything. We're just sealing them because they're going to go into the refrigerator. And when you put cookies or something in the refrigerator, the outsides tend to dry up a little. That's drying out is what we're trying to avoid over here. I'm going to nicely steal the cookies. Now I will refrigerate this for at least 12 hours. If you can go up to 24 hour, that would be fantastic. You can bake them right now if you feel really impatient. But I'd recommend waiting for at least 12 hours and ageing them for 12 bars in the refrigerator. Before you go on to begin them in, they're going to the refrigerator now. 5. Baking the Cookies: Now that these cookies have been sitting in the refrigerator for 24 hours, what we're gonna do is you're going to take up nicely lined baking trip. I've just lined it with some Silicon Mac. Silicon Mac, you can always use parchment as well. Whatever is available. They was completely altering. The key to baking a good chocolate chip cookie is that one. We don't want to overcrowd the oven, so we will not be putting in multiple traits at the same time. We did this one tree at a time. The second thing is we don't want to overcrowd the trace. So this is a really big trend. And what I'm gonna do is I'm only going to bake cookies at quantity, not more than four. The nice and hard. So I have for now what you'll notice is that on this trip as well, I'm not going to just put four countries one in front of the other. I'll put a little one over there. The closer this in the center, I believe this. Now I will bake this in a preheated oven at 200 degrees Celsius for roughly 15 minutes. If you'd like your cookies, nice and soft, you may want to check on them around 12 minutes. And if you like, a hook is nice and crisp, you may check on them like after 15 minutes and go up to like 80 minutes to bake them. It's time to put it in the oven. 6. Taking the Cookies out of the Oven: Now the cookies are out there nice and fresh and you will see that they've spread a little, I like thicker cookies. In case you like some thinner, you can always feel free to use something to press them down halfway through the baking. But I like them nice and chunky and thick. So I'm going to let them sit here and cool hertz for lake at least 15 minutes before I transfer them on via check. Here I have some flipped salt. How to put a generous quantity of this flake salt on top of these cookies. Because these will balance out the sweetness of the generosity with all the chocolate that we've put in it. I'm going to let this sit over here for 15 minutes to cool. Now when making these cookies and other thing we have to remember is that every oven is something that may take 15 that's my oven may be it may take like ten minutes or 20 minutes in yours, but that's completely okay because every oven is a unique piece of equipment. So keep an eye on your product and you'll be fine. We'll call these now. 7. Transferring and Cooling the Cookies: Now that the cookies have been sitting here for a minute, it's been 15 minutes here. I'll take this off. I have a giant spatula. You can use a silicone spatula or slip on pad or a frying pan spatula, and gently lift the cookies and place them on the virus. It is extremely important for us to cooler cookies on the Via wreck because it is this title. Let it cool down evenly and we won't have soggy bottoms on AKO cuz we let them cool down completely. 8. Checking the Final Product - Chocolate Chip Cookies: So now that these cookies of completely cooled down, it is time for us to test them and check them out like what the final product is. Lake, as I've mentioned, I've made really big ones. I have not compromised on the size. You can go smaller than a half or two late 50 exams or a single scoop, this liquid double scoop, which is a, a 100 grams, really nice and firm on the outset and complete and very soft on the inside. I'm sure you're gonna love them when you make them. If you have any queries regarding these cookies, feel free to reach out to me whether it's on Skillshare, on Instagram or any value Lake. 9. BONUS: Understanding Recipe Variations: So now comes the bonus lesson. In this, I will tell you about three other variants that you can make, the fun chocolate chip cookie dough. What we don't realize is chocolate chip cookies are chocolate chip cookies, Allyn classic. But there have been giving the recipe and we can actually make some really minor changes. The whole bargain have a completely new and reformed recipe. Here we have the regular chocolate chip cookies that you made. Then this is my favorite. This is the same chocolate chip cookie dough that we meet. The only difference over here it is I have added bacon bits to it in the dope. And on top I have one ship of breakfast bacon that I cooked down in the pan. And over here I have simply added in the center on the top and in the door. Violet made the bathroom mixed better when I made the cookie dough. Then the third option, this is a gluten-free option of how to make the same chocolate chip cookie that pillars in this course, simply gluten-free. All you have to do is take the regular DO that you have. And instead of having pastry flour added to it, we're going to add one part of over here. We have steel cut oats and one part of almond flour. You take the quantity of pastries drive you've added divided into two and use one part of that pastries and replace it with oats and replace the other part with Amazon or any other nuts flooded Schulich. Then the fourth variation, these are double chocolate chip cookies, in which we've just taken the regular chocolate chip cookie dough and replaced 20% of the pastry flour with high-quality unprocessed Dutch cocoa powder. We use Dutch cocoa powder because Dutch cocoa powder is alkaline in nature and it has a nice mouth feel to it, making it more smooth enrich. These are three different variations that you can make from the simple chocolate chip cookie dough that we've learned in this course. 10. Making Brown Butter: Let's learn how to make prom button. This brown button, we're going to take 240 grams of regular butter because we need to 20 grams in the recipe that we're learning, chocolate chip cookies, the 20 grams will go away in opposition. And now we'll take a spatula because we will constantly be studying this button. And now we will start melting the butter on medium to low heat. We're going to keep it at low heat because we don't want the butter to burn because there's a very thin line between brown butter and bond butter. And we want to be very careful that we stay on the brown side. So now I'm gonna constantly start it until I feel that the butter's salt has melted and is now in a completely liquid state. You will notice that there is this froth forming on the surface, which is perfect because the butter has started mentoring and the water content has started evaluating. Barter is basically an emulsion of water, milk solids, and daily fact, we want to get rid of that water to be able to brown it. You will see that there'll be this big bubbles. These big bubbles mean that the water has started to evaporate that we're using. If it's high-quality butter, if it's final quality butter that is higher in fat content and indeed the solids, the butter will brown faster, but if it is low on daily solids and fat, then it will take too long ago. But usually this process takes somewhere between ten to 15 minutes. I've also taken a glass bowl which is heat proof and kept ready that I'll be using to transfer the button and we will continue to store the butter on low heat. And also make sure that you constantly clean away the edges of those sides of the bowl of the pattern. Because these mixed solids, if they stay stuck there, they will burn and we don't want them to burn, constantly store and stuff. And you will notice that ultimately the size of the bubbles has gone to Jolie small. This is where you will see that the button will actually start changing its color and turning more amble. Round butter does not have a tendency to look obviously Brown Lake you can see uncatalyzed struggled and Gadamer less sugar. So you may want to watch this video two to three times to understand the transition of the color from regular button, brown button. I think that our butter is already know. Now what I'll do is I'll quickly turn off the heat. I've taken this ball and I will transfer all the buttons into this bowl, including the small brown bits that you see at the bottom of your band because it is these bits or milk solids that hold that nice butterscotch flavor. The brown butter will let addressed over until it comes down to room temperature and we'll be ready to use. 11. Wrapping it Up: That brings us to an end of this course. In this course, we learned how to make the classic chocolate chip cookies, which were simple classics. There's nothing rush to say about them. We made a big variation of the same chocolate chip cookie in which we have bacon on top and big bits in the battle. Then we made this gluten-free chocolate chip cookie in which we replaced the regular flour or the pastry flag. One part of oats and one part of Amun flood. Feel free to use any other nuts that I do have. And then the richest of all, a double chocolate chip cookie in which we just replaced 20% of our pastry flour with cocoa powder. I linked the details of all the detailed recipes for four in the resources. Feel free to check them out and feel free to reach out to me if you have any doubts regarding these cookies or any other variation you want me to do with chocolate chip cookies also do let me know what you want me to cover in my next course until next time. Thank you so much.