So I have been searching high and low baking cookie dough after cookie dough,
eating cookie, after cookie looking for the Internet's chewiest chocolate chip cookie.
And I believe I found it and it includes my secret ingredient. You're not going to want to miss it.
Start out in a nice big bowl. Into this I'm going to add in room temperature butter and if people
ask me all the time, what type of butter do I use? I try to use Irish butter or Kerrygold when I can,
but I always use salted butter why? Because that little bit of salt as
extra flavor to all of your baking, it just makes everything super delicious.
So now you want to cream your butter, or I'm going to use an electric hand mixture and you can use a
standard mixer, or you can do this step by hand. You're just going to need a lot of elbow grease,
but it's totally doable. So I'm just going to cream this on high speed and just let it get nice
and fluffy. Just takes around 30 seconds or so. So this is looking good, into this I’m going to
add in my Brown sugar, and this is really important in your chocolate chip cookie
recipes. Cause it gives you that kind of lovely caramel tones and it makes them really gooey in
the middle as well. I'm going to follow that with a little bit of white sugar.
Okay. Now for my secret ingredients, duh, you're not going to believe this, but it is
olive oil. So here's the deal. Olive oil adds extra moisture to your cookie dough. That
extra moisture gives you a chewy chocolate chip cookie. This has also loads of flavor. I just
use regular olive oil, nothing too crazy strong. It's naughty. It's a little bit. Salty. It has
loads of flavor. And trust me is just catapults the flavor of these cookies to another dimension.
I did try this cookie dough with regular oil and it didn't have the same flavor. So
trust me on this, go with the olive oil and you will not be disappointed.
So for your olive oil in there, turn back on your hand mixer for doing it by hand
on a high speed. And we want to whip these up
really well for roughly four to five minutes and let them get nice and big and light and fluffy.
So, like I said, I did test this recipe using a vegetable oil and although it did make it nice
and chewy, you didn't get the same flavor that you did from the olive oil. If you at home, want to
use a natural oil, coconut oil, whatever your oil preference is, feel free to use the same amount.
And that's totally fine. But trust me, olive oil is far superior. So a lot of you already know
my best ever chocolate chip cookies, and those are kinds of goofy ones, but they're not chewy.
So these are different. You're definitely going to want to try both recipes. So this is lovely,
nice and light and fluffy, just the way I want it. So when I enter this, I'm going to add in my eggs.
And I also going to add in a nice big tablespoon of vanilla extract. Now that is not a typo. I
wasn't supposed to say teaspoon, tablespoon, the vanilla in these cookies. Just make it so
delicious. So don't be scabby with the vanilla extract. Okay. And then what you want to do is
just cream, all of these together, again, just for a few seconds until they combine.
So once your eggs and vanilla are in there and go set that over to the side, I'm bringing in
my flour. Now into my flour I am going to add in a little bit of baking powder,
a little bit of baking soda and of course, salt. And then just give those a stirrup.
So I'm gonna put the flour over here and now I wants to talk to you very seriously.
It's my serious tone about chocolate. Now let me tell you some of the best chocolate chip
cookies you've ever had, have not been made with chocolate chips. They have been made with a big
old bar of bittersweet chocolate. Now this is what I like to use because you get big chunks,
little chunks, little speckles, all the way through out, but this just melts into your cookie.
With chocolate chips, they stay the same shape. You want to get a nice big bar,
preferably around 72% cocoa solids of chocolate. Then just chop this bad boy up.
Leave some big chunks in there. Nice and rough. And this is what you want to add
to your chocolate chip cookies. It's going to make the world of difference.
Trust me. So you check that out. I'm not sure I'm coming across cupping chunk of chocolate melting
in your cookie. I mean just absolute heaven. Okay. That's looking good. And I'm going to
bring back in my cookie base. I'm going to add in our flour and our dry ingredients, and then I'm
going to scoop it. Had our chocolate all in there. It's delicious. There we go and spatula and let's
mix this all together. Okay, so this is our dough, but here's the thing. We added an olive oil here,
so we made it extra wet. As you can see, it's a very soft dose. So this has to go into the fridge
for at least four hours. Let it get nice and cold before you bake it off.
What I like to do is age my dough, and I've written all about this on my website.
It means putting your cookie dough into the fridge for one, two, five, six,
seven days. I do it all the time. What happens is your cookie dough just gets more flavor and just
makes for really delicious cookies. Delicious. I strongly recommend taste the raw dough and
you're going to know what kind of cookies you can Look forward to.
Right now, I'm going to cover this off and pop it into the fridge.
When your dough is cold and ready to go. Scoop big tablespoons of dough onto your cookie sheets.
Give them a little bit of space in between cause they will spread while baking.
So another little sneaky trick for the chewy chocolate chip cookies. Bake them
at a high temperature for a short amount of time.
So bake at 375 degrees fahrenheit or 190 degrees Celsius for around 12 to 13 minutes.
Just a short amount of time to get crispy on the outside and chewy in the middle. I
don't want you to go anywhere though, because once these come out of the oven, I'm going to
show you the best cookie trick to give you the ultimate bakery style chocolate chip cookies.
Amazing. And they're fresh out of the oven. I need to do a pan bang straight away, but I've
got a baby sleeping in the back of the house. So I'm going to have to improvise. So I've been
baking a lot of cookies and this is not the first time I've used my front porch to do a pan bang.
So Sarah Kieffer invented this. And it's a fantastic trick.
It pools the chocolate. It kind of just makes this like flow. And then it also gives your cookies,
this lovely crinkle. So come here, check these out. I am beyond delighted about how these
turns out they look perfect. And while they're still warm, they are definitely best enjoyed.
So Kevin, come on in. Alrighty. So I'll have to admit, I've tried about a dozen of these and they
keep getting better every time. Chewy. Lushy all that nuttiness from our secret ingredient.
Chewy chocolate bakery, style cookies. I mean, the fact that we're going to be able to make things at
home now you're never going to have to leave the house again. Check out all my other baking videos.
I've got tons more and we'll see you back here really soon. Thanks for everyone. It was so good.