today I thought I'd make some toll house chocolate chip cookies so let's get started I already
have the oven preheating at 350 Fahrenheit or 175 Celsius so let's get the cookies mixed
together and then we'll put them in the oven I have all of the ingredients set out already
so we'll just put them together first it wants you to cream the butter and sugars so we'll
be putting the butter and the white sugar and the brown sugar together right now so
I have these squares of butter and each of them equals half a cup so you need one cup
for the recipe so we'll put two of them in and the butter should be soft I have had these
sitting out for awhile so there we've got our butter now we've got to
start measuring the sugar and the recipe will be in the video description below and it's
always a good idea to do the dry ingredients first because maybe you only have one measuring
cup and you want to do the dry ingredients first because the wet ingredients will cause
the dry ingredients to stick to the cup and it asks for three quarter cup of white sugar
so I'll just quickly measure that out this scoop that I'm using says it's a half cup
so obviously we won't need a full second scoop now I'll just level that out and see what
it says and that's three quarter cup just a little bit more now we'll level it out again
and that says three quarter cup and we'll pour it into the bowl now we need the brown
sugar and I need three quarter cup brown sugar as well I store my brown sugar in the fridge
so it stays soft and there I just spilled some but that looks like about three quarter
cup brown sugar I'll just pack it down a little bit not too much it could be a little bit
more and that's probably a bit too much so of course I'm just going to take some of it
out don't worry my hands are clean there you go I put some of it back now we'll just pack
it down a little bit and that's about three quarter cup of brown sugar so we put that
in now you have to cream the sugar and the butter together so I use a fork but if it's
easier you can use your hands but for this I try to use a fork and all you want to do
is make it as creamy or mixed together as possible and it seems like this butter did
not have enough time to soften I should've taken it out a little bit sooner
so I'll just quickly use my hands because it's taking a little bit too long using a
fork and just kind of squeeze it together knead it together and now that most of it
is softened I can probably try to use the fork again my hands are quite messy but that's
not a problem I will wash them in a second you just want to take the back part of the
fork and kind of mash it around like it was mashed potatoes or something get it all mashed
up in there and this is what you should have it can be mashed a little better or creamed
a little better but I think that's good enough now I'll just quickly take a break and clean
up the sugar and wash my hands off now the next step is to add vanilla and eggs so we'll
do the eggs first and that egg for some reason cracked the top off so I just had to pour
it out of the top that's never happened before so now we'll add the vanilla and it asks for
one teaspoon so I'll just quickly grab a teaspoon and here's my vanilla so we'll just pour one
teaspoon of vanilla I'll do that over the sink so I don't make a mess on the counter
and there we go we've got one teaspoon of vanilla just pour that in
now the next step is to add sifted flour now the flour I have is already sifted so it calls
for two and a quarter cups of flour so I'll get a new measuring cup so this is a two cup
measuring cup and it's white flour obviously so that's about two cups pour that in and
then a quarter cup and
that's a quarter cup I'll just quickly put the flour away and now
we are supposed to add baking soda and that's one teaspoon of baking soda so I'll grab a
dry teaspoon the other one had vanilla so that wouldn't work in here so we'll take baking
soda make sure it's baking soda not baking powder otherwise you'll have a problem so
here is one teaspoon of baking soda and we are done with that now it says to mix together
and then add water so first of all we will mix it together I do have a stand mixer but
in order to save that amount of dishes I will just use a fork and maybe my hands
so now we just add the water and the chocolate chips and then we bake it so I'll quickly
add the water it asks for half a teaspoon of water so I can still use the vanilla one
you want cold water and we only need a little bit and there's half a teaspoon of water
and now we'll add the chocolate chips last so right now I'll just my hands and mix it
together it did ask for salt so I'll add that in a minute right now I'm just trying to mix
the dough together don't worry if some of it spills beside the bowl it's looking a little
bit dryer than normal but I did everything the way the recipe asked for so now that's
pretty well mixed now we'll just take the stuff off the counter the counter is clean
so that's not a big deal and now I'll just quickly wash my hands and add the salt now
it says to add a teaspoon of salt and since both of teaspoons are wet I'll take a clean
one and I'll do this again over the sink so I don't make a mess and there's the teaspoon
of salt now it says to add the chocolate chips and it asks for one cup you don't want to
put more than it asks for because otherwise you could have a gooey mess and since this
measuring cup only had dry ingredients I can use it again and there's about a cup I'll
just quickly put these ingredients away so now we'll add the chocolate chips and now
we'll just quickly mix together the dough and again this probably would've been easier
in a stand mixer but in order to save time and cleaning up I'll just use my hands to
mix it together in a bowl instead of a stand mixer
and that's what you should end up with a nice thick consistency so the cookies don't run
now I'll quickly prepare the cookie sheet and then we'll start spooning them onto the
sheet now normally I would grease the cookie sheet here but today I decided I was going
to use parchment paper and you just place that on the cookie sheet and don't worry it
rolls up a bit on you and now I will take a tablespoon and then ball the cookies or
form the cookies whatever you prefer to say and I just take a tablespoon and this recipe
makes about two dozen not two dozen baker's dozen but just twenty four and I'm going to
put about three in each row just in case they spread out a little bit and it is nice and
thick so there is something a little bit different about today but sometimes it's a little a
more stickier the batter so I won't talk through this whole process I'll quickly get the cookies
ready on the sheet and then I'll put them into the oven now I've got twelve ready to
go into the oven and I will be using the same cookie sheet but not the same parchment paper
to do the rest of the batter and it says eight to ten minutes in the recipe to bake it at
350 Fahrenheit or 175 Celsius but I find with my oven that if I put it in an extra five
minutes or so they come out nice and golden brown at the top and then they're done now
the residual heat that is left after baking them will finish cooking them completely once
you put them on the cooling rack and that'll be another thing I'm going to do right is
put the cooling racks out so that when these cookies come out then I can put them on a
cooling rack for about an hour maybe two hours and then put them in a container for storage
so now we'll just quick put them in the oven and they're in the oven now so I'll just quickly
set the timer I've set it for ten minutes but I'll come back when the timer goes off
and then check if they look like they're done if not like I said an extra five minutes because
oven temperatures vary and then we'll see if they're done again and then put them on
the cooling rack now I'll take them out of the oven it has been fifteen minutes and that's
just because of my oven and there they're as you can see and I'll just put them down
on the pot holders for about ten minutes so that the chocolate has a chance to harden
and then put them on the cooling rack and that'll be the final step now they have cooled
off for about ten minutes on the pan and I put them on the cooling racks and they'll
sit there a little bit longer but as you can see it's nice and dark on the bottom so that
means they're done on the top they're not as dark but that just means that they're going
to be chewy chocolate chip cookies and not hard and crispy once I finish making the rest
of the cookies I'll come back and do a taste test and like I said the recipe will be in
the video description now that the other batch is out and cooling on the pan for ten minutes
I'll just quickly taste test one from the first batch so here we go
they're nice and soft as you can see maybe there's a little bit of chocolate running
because they're still warm a little bit
but they definitely do taste good so yeah that's the recipe for my toll house chocolate
chip cookies if you like it share it with you friends or leave a like and try the recipe
for yourself if you do maybe post a picture in the comment section below with a link and
I'll take a look at it
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