In this edition of Epicurious 101, professional chef Lish Steiling demonstrates how to make the best chocolate chip cookies at home.
00:00 Intro
00:43 Making the Dough
05:41 Baking the Cookies
Lish’s Chocolate Chip Cookies
Yield: makes 9 cookies
Ingredients:
3 cups (385g) bread flour, scooped and leveled
1 teaspoon (3g) baking powder
1/2 teaspoon (3g) baking soda
1 teaspoon (4g) kosher salt, such as diamond crystal
8 ounces (226g) unsalted butter, chilled and cubed
1 cup (200g) packed light brown sugar
3/4 cup (145g) granulated sugar
2 large eggs, chilled 131g in the shell
2 teaspoon (10g) pure vanilla extract
1 cup (145g) roughly chopped bittersweet chocolate, such as Guittard
1 cup (145g) roughly chopped semisweet chocolate, such as Guittard
Special equipment needed:
A scale
Preparation:
1.In a large bowl, whisk together the bread flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed until it is starting to break apart, about 30 seconds. The goal is not to cream the butter but rather, smear it. Add the brown sugar and the granulated sugar. Mix just until incorporated but still crumbly. Add the eggs and the vanilla. Mix on medium low speed until the mixture looks slightly separated, about 30 seconds. Turn off the machine and add the dry ingredients. Mix on low speed just until the dough comes together. There may still be some streaks of butter visible. Turn off the machine and fold in the two chopped chocolates by hand using a rubber spatula.
Drop the dough into heaping 1/2 cup mounds (about 120g/ball) onto 2 parchment lined sheet trays. Don’t use a scoop. The roughness gives them character. You should end up with 11 cookies so divide the dough accordingly. Place the trays in the freezer and freeze for 1 hour.
Preheat the oven to 375 degrees F. Adjust a rack to the middle of the oven.
Place the trays, one at a time, directly from the freezer to the oven and bake for about 19 to 22 minutes rotating the tray halfway through. The cookies should still be slightly underbaked in the middle but golden brown around the edges. Remove from the oven and smack the tray on the counter. Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack. Repeat with the remaining tray of cookies.
Prep Time: 1 hour and 30 minutes mostly unattended
Cook Time: 40 minutes
Yield: 9 cookies
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app. https://apps.apple.com/app/apple-store/id312101965?pt=45076&ct=EpiVideoDescriptionYT&mt=8
Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
46 Comments
I love your vest
what if i dont have a stand mixer? Asking cuz i am a student and i dont want to purchase one. but love Chef Lish.
Laura In The Kitchen and Epicurious both posting chocolate chip cookie videos…with the same exact titles…. hm….
Wish they just used cups and not grams This is the USA …
Looks so yummy! What changes do I make if I'm at 5,200 ft in elevation?
nice
they look delicious, but seem more cake-like than cookie-like
These seem delicious, but 6 cookies seems like too few. How would you adjust the cooking time for 1/2 size cookies?
How many chocolate chip cookie recipe, called "the best", does the internet need?
I would trust Lish with my life
I love her!
Almost 1:1 Ratio of Flour to Butter. Its way too much
What ever you think schmearing is, That is not schmearing,
The cookies look amazing! I'm going to try the recipe this weekend. Thank you Chef Lish for providing the measurements in metric! Also thank you Epicurious for putting the recipe in description box, so I don't have to open different page! You guys are amazing!
These look like $5 cookies you get at the mall
I like how at the end you get Frank(?) ominously appearing in a box also stating "best chocolate cookies you'll ever make", you need to start a bake-off miniseries now 😉
Looks yummy , Awesome preparation …… looks absolutely delicious, Thank you so much for sharing , my friend stay blessed, looks so Appetizing and satisfyingly wonderful and delicious recipe. very motivated and inspiring , very well done , nice very super recipe , tasty , easy to cook by following your instructions, such a delightful recipe . Outstanding , quick and easy but absolutely yummy and delicious recipe , perfect ingredients and cooking procedure presentations , I love it.
20? 45? 60? Im unsure
So by baking this once.. I condemn myself to a life of average cookies then
Thanks for reminding me why no one should eat this stuff. A cookie is just a ton of butter with 4-6 types of sugar slapped into it. No wonder people are diabetic.
I wish I had the patience to make these.
There is a recipe similar to this but it was a mixture of bread flour & cake flour. If I'm not mistaken it was by David Leite (NYT recipes) and also, Dede Wilson (she has the recipe on Youtube). But they both aged the cookie for 24-36 hours. Or 3 days. Ageing the cookie is the secret! I'm not sure if Jacques Torres also use the same flour combination. But I did follow Dede Wilson's recipe, chill it for 3 DAYS and it was the best cookie ever. EVER! So I have no doubt Lish's recipe is a winner too. Sometimes I would make brown butter and age it for 3 days also. I would never make my cookies any other way, chill it, and the longer, the better 😊
I don’t understand why you have to use the metric system when this is the USA. If you’re going to do that then please use both.
I saw many videos people cook butter until it gets brown color , is it necessary
Such a sweet smile 🥹
Yum❤
Why is American butter so pale?
Add pecans 😊
thank you!!
I prefer a uniform firmness. The soft center and crunch edges are not for me.
When I was eight or so I said to mom "we haven't had chocolate chip cookies for a while", She said "Let's make some" and we did. About 3 month later I mentioned it again and we made some more. About 3 months later I said this again. She said "You know how to bake them. Don't make a mess and I get the first 4 cookies". This startled me! I asked "so I can make cookies anytime I want?" She said yes. And I have not been out of the kitchen since. I'm 75 now and still cook at least two meals a day. I enjoy being creative with what ever is around to be used. Chocolate chip cookies were my gateway drug to cooking.
How to make this cookie GF?
We usly bake during the holidays busy holidays
Now what about a demonstration for this recipe without using the kitchen aid?
The problem with the technique is the bottom of the cookie is waaay too dark. She showed a glimpse in the video but baking them for 19 minutes on parchment is not optimal. To help mitigate that error, use a silicone baking mat.
For comparison, the original tollhouse recipe using 2 1/4 cups of flour makes 24 cookies. This recipe with 3 cups of flour makes 11 cookies (or 9 according to the above recipe and verbiage.)
Ooh I can't wait to make these.
These look like the prime cc cookie. I kind of chuckled when she said bakery style.. bc for some reason I think bakeries notoriously make bad cookies. Dry, no browning, or too fluffy etc. these look amazing!!
Anyone thinking about making these cookies, I say DO IT! I have been looking for a great cc cookie recipe forever, this is the one. Thanks for such a clear, informative video.
My go to chocolate chip recipe is Claire's Saffitz'. It is my platonic chocolate chip cookie. They wrinkle a bit at the edges, they stay chewy and soft. Pefect.
I love your vest too! And the tee underneath , cute!
Just missing some walnuts in them!
Do kindly make mention of the Cacao percentage(s) you had chosen – with both the Bittersweet and Semisweet chocolates. Many-thanks in advance
Replace the oil with apple sauce
No cookie will ever be better than a chocolate chip cookie in my opinion. 😎
So I noticed when the cookies went in the oven, that the convection fan was on (I think?)… Is this 375 for 19 minutes with the convection setting ON, or is it just normal preheated oven to 375?