The BEST holiday chocolate chip cookies you'll ever bake!

those look amazing!!!! Although as someone who has made any chocolate chip cookie recipes, I would have added a lot more brown sugar!!! It makes them lighter in color but also thicker and personally I really like that!

Have you ever tried Magnolia chocolate chip cookies

Use bacon grease instead of butter. Trust me.

the ones in nick di giovannis book

The dough always tastes better either way.

I doubt this is high quality chocolate😆😆😂

Can I have a bite 😂

Do yoy have it in grams? 😢

What’s the recipe?

I like brown sugar and white sugar

This an easy way to make them better just add melted choco late inside and outside the cookies

YUMMYYYY❤❤❤❤❤❤

lol this reminds me of lara jean

Do I want to make this? Yes
Am I gonna imagine myself making this just as good? Yes
Will I ever make it? No😭

Use toasted sugar for your white sugar. It'll give them a caramel like taste.

Coffee, lemon, salt, and anything that makes it fluffy. TRUST me.

Put the batter over night in the freezer😉

I have the perfect recipe but it’s kinda secret…

That looks soooooo good

All I know about my mom’s is that she adds a little extra salt. And vanilla extract, but I think the salt is the most important. It makes them SLAP

Add a tablespoon of maple syrup, thank me later.

Im eating one rn with white chocolate :)

Damn that looks good. I could murder a chocolate chip cookie right now! Too bad i quit sugar! 🥲

It makes if fluffy

Try with cream cheese

I really recommend you try a french recipe: cookies façon Cyril Lignac. It it the best of the best and you can translate it to English. Love you 😍

Try using bread flower it makes them so fluffy!

My fyp during Ramadan

Even if you just chop the chocolate chips up with a knife it adds a really rich chocolately effect and makes them more gooey

Can it pancake?😂😂😂

Sally’s Baking Addiction uses 1.5 tsp corn starch.

These are perfect, I tried them. They.are.AMAZING!

Dang those look cute and delish!! Keep it up remy👩🏻‍🍳

I’m a huge believer in browning HALF the butter for texture! And also using some espresso powder

Personally, I LOVE my cookies thick, crispy, and soft. To get that thick, fluffy texture, I use 1 teaspoon of baking powder. TRUST me it makes your cookies so much better. 💜💙🍪

Can u please make an Indian dish please 😢

Why

Use the recipe by Ambitious Kitchen, its literally perfect. I make it often, so addicting. And I’m picky with my cookies. But you NEED to chill them for at least 5 hours.

I find that at least for my oven the best cookie batter that works is the most liquidy one it doesn’t need to be like cake batter but almost like a paste it allows it to spread perfectly and it keeps it soft and chewy

Can you make the ... DOUBLE CHUNK COOKIE!

For me, chocolate bars feel like chocolate overload 😵‍💫 I’m much happier with chocolate chips 🍪

Do you need to make bobby flay cookies!!! They are awesome!

Do you need to make Bobby Flay cookies! They’re so good!!!

Good

Add a pinch of cayenne pepper and of course cinnamon (1/8 or 1/4 tsp). I know it sounds crazy but I am a baker who has perfected the browned butter cookie recipe. Trust me I’ve been perfecting this recipe for a long time. Add cayenne it will be perfect

I’m really late but this is my favorite recipe

1 stick salted butter (115 grams)
1 cup, plus 2 tablespoons all-purpose flour (150 grams)
1 cup bread flour (130 grams)
½ teaspoon baking soda
1 teaspoon kosher salt
1 cup dark brown sugar (220 grams)
½ cup white sugar (100 grams)
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla extract or vanilla bean paste
110 grams dark chocolate, roughly chopped
110 grams semi sweet chocolate chips 

For Serving:
Flakey Salt

Directions:

1. Brown butter: In a small saucepan over medium heat, add the butter and stir frequently. Once the butter foams, stir constantly to avoid any of the milk solids from burning. Once the milk solids smell nutty and turn deeply golden brown, about 4-6 minutes, remove the saucepan from the stove. Transfer the browned butter to a small, heat proof bowl. Place a tea towel folded over in the freezer. Set the bowl on the towel and cool until the butter is thickened, but not solid. 
2. While the butter is cooling, mix the dry ingredients. In a medium mixing bowl, add the all-purpose flour, bread flour, baking soda, and kosher salt. Whisk for 1 minute to fully combine together.
3. Once the butter has cooled, add it to the bowl of a stand mixer, fitted with the paddle attachment. Add the brown sugar, white sugar, eggs and egg yolk, and vanilla extract or vanilla bean paste and turn the mixer on medium speed. Process for about 2 minutes, or until the mixture is lighter in color and fully incorporated. Next, add the flour mixture and mix on low until the flour is 75% incorporated. Add the chocolate chunks and chips and mix on low until just barely combined and no streaks of flour remain.
4. Remove the bowl from the stand mixer and press plastic wrap onto the surface of the bowl. Refrigerate for at least 1 day and up to 3 days (or 24 to 72 hours). This rest period helps the flour hydrate which makes the flavor more complex.
5. When you are ready to bake the cookies, remove the bowl from the refrigerator and let it come slightly to room temperature, about 1 hour.
6. Line a sheet tray with parchment paper. Scoop the cookie dough into 140 gram sized balls and place on the parchment paper.
7. Add flakey salt to a small bowl, then dip the tops of the cookies into the salt, lightly pressing it into the bowl to help it adhere. Transfer back to the sheet tray, then cover lightly with plastic wrap and refrigerate while the oven preheats.
8. Preheat the oven to 350°F.
9. Line two sheet trays with parchment paper. Add 3 cookies to each sheet tray, staggering the cookies to allow for at least 3 inches in between each cookie.
10. Bake for 8 minutes, then rotate and swap the cookie trays, moving the bottom to the top, and the top to the bottom. Bake for another 6 minutes, then remove from the oven.
11. Gripping both sides of the sheet tray, assertively bang the cookie tray on a counter top 2-3 times, or until the cookies slightly flatten. Repeat with the other tray, then add both back to the oven. Bake for another 2-3 minutes, or until the surface of the cookie is lightly golden brown and the edges are a bit darker than the tops.
12. Remove both sheet trays from the oven and repeat the pan banging process.
13. Let the cookies cool on the tray for 5 minutes, then remove the cookies from the sheet tray and place directly on the wire rack.
14. Repeat until all of the cookies are baked.

My personal favorite is the Betty Crocker recipe

1 cup white sugar
1 1/3 cup of dark mixed with light brown sugar
2 eggs
1 and a half bags of chocolate chips 1 being chunk and other being original
Teaspoon vanilla extract
Teaspoon baking powder
2 sticks of melted salted butter
2 eggs
2 2/4 cup of ap flour

Personally I like crap really sweet so I add a little more sugar and white chocolate if the cookie isn’t hard it’s even better