Hey Bold Bakers, exciting news, I have some gifts for you.
If you preorder my Bigger Bolder Baking cookbook, or have already pre-ordered it, you will get…
five bonus recipes that you can download right now, plus an invitation to an exclusive online
only baking event that’ll take place closer to the book’s release, and finally, an autographed
book plate.
So just so you know, we do have a limited number of autographed book plates, so pre-order
now so you don’t miss out.
So pre-order and claim your bonus gifts on my website.
Right now I’m gonna share with you my 15+ years experience working as a professional
chef in my brand new Pro Chef Secrets show.
Get ready because you’re about to learn my 5 secrets for the ultimate chocolate chip
cookie.
So first things first, the star of the show here is my best ever chocolate chip cookie
dough.
You guys have rated this on my website with over four and a half stars and a thousand
comments, it’s definitely a fan favorite.
The written recipe can be found on Bigger Bolder Baking.com So the first secret is probably
the most important when it comes to making my cookie dough, chill your dough.
Once you make it, put it in the fridge for a minimum of one hour.
What happens is the butter solidifies and hardens so when you put it in the hot oven
it melts slowly, If you bake your cookie dough off straight away, they’ll just get really
flat and I’ve seen a lot of pictures like that, you just want to make sure you chill
your dough.
So I’ve got a little bonus secret for you, there’s a thing called aging your dough.
So like I said you can put it in the fridge for a minimum of an hour, but you could also
leave it in your fridge for up to seven days.
Now during this time the dough develops, the flavor gets better, the texture gets better,
the flavor gets more concentrated, so you end up with a much nicer cookie, I always
leave my dough in the fridge for up to seven days.
So here’s secret number two, you want to scoop your cookie dough with a quarter cup
measure.
It might seem like it’s a little bit big, however, the timing that we bake our cookie
dough is based on the size, we need everything to be the same to get the exact results I
did.
So we have our nice big quarter cup scoop, lets get it into the palm of your hand, and
shape it into a circle, a nice little ball of dough, like that, then put it straight
on your baking tray.
You want that nice round size because this is gonna make a difference when we bake our
cookies.
So tip number three, don’t flatten out your cookies.
I know it’s really easy when you’re making cookies to flatten them out with your hand,
but if you do that with this dough you’ll make them spread out and you’ll end up with
really flat cookies and that’s not what we’re going for here.
So just leave them in the nice shape that they are and in the oven they’ll do their
thing and work themselves out.
So remember tip number one about chilling your cookie dough?
Well what I like to do is after I’ve scooped them, put them back in the fridge, for around
30 minutes to get nice and cold again before we bake them off.
So secret number four, bake at a high temperature for a short amount of time.
So the reason we do this is because the hot oven will give you a crispy outside, and the
short amount of time will give you doughy and gooey in the middle which is what you
want from the ultimate chocolate chip cookie.
Bake your cookies off at 375˚ F or 190˚ C for roughly 15-17 minutes.
When I originally made this recipe I said bake them for 12 minutes, but recently they’ve
been taking longer so just keep a close eye on them.
So our cookies are hot out of the oven and here’s our secret number five, it’s called
the Pan Bang and it’s taken the internet by storm.
So what you do is with hot cookies, take the tray and bang it against a cold counter.
So what happens is your cookie falls and creates these lovely crinkle crackles on top, it also
redistributes the chocolate so you end up with these pools of chocolate all over your
cookie, So there you have it, once you follow my five easy tips this is what you end up
with, the ultimate chocolate chip cookie.
Crispy on the outside and doughy, gooey in the middle.
This is heaven, absolute cookie heaven.
Head over to my website for this awesome recipe and let me know in the comments below which
pro chef secrets you’d like to see.
I’ll see you back here soon for more Bigger Bolder Baking.