And I want to show you the bottom of one of these.
Look at that.
Nice color.
Just lightly Brown found it all.
Hello and welcome to you in the kitchen with Matt.
I am your host, Matt Taylor.
Today, I'm going to show you how to make amazing, soft,
chewy chocolate chip cookies.
I mean, I love chocolate chip cookies.
They are my favorite cookie of all time to eat and to make.
I have an older video, like six years old about how to make
this recipe, and I thought I would update it because I like
it so much.
Drop a comment down below and let me know what your favorite
cookie is of all time.
This recipe is super easy to do.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and hit
that notification bell so you don't miss out on any of
my new videos.
And let's get baking down below.
In the description box.
You'll find a list of the ingredients and their amounts,
as well as a link to my website where you can find the
recipe as well.
Began by preheating the oven to 350 degrees Fahrenheit
or 176 Celsius.
I have a large bowl here and I'm going to add in my butter
and this is one cup of softened room temperature butter.
This is unsalted butter.
You can use salted butter if you like, but if you do use
salted butter, you're going to reduce the amount of salt
later by half.
Let's just add that in there.
It's nice and soft and if you forget to set out the butter at
room temperature about an hour before you want to use it,
you can just soften it in the microwave a few seconds or you
can put your oven on warm and put the butter in there for a
few minutes as well.
Okay.
So there we go.
One cup of butter.
Ready to go now we're going to add the sugar.
I have one half cup of white granulated sugar and one cup of
packed brown sugar.
Now, packed means when you're using your measuring cup,
you pack the sugar down in it.
And that's how you measure it.
That's how you measure brown sugar.
If you're if you're using metric, then just
weigh it normally.
Okay.
And I do have the metric amounts down below and in
description as well as on my website.
And now let's cream these together.
And to do this I'm going to use a hand mixer.
But you could use a stand mixer.
You could also just use a wooden spoon if you don't have
a mixer or.
And then once you do that, we are going to add two
teaspoons of vanilla extract while you can leave it out.
I don't recommend leaving the vanilla extract out.
Add so much flavor, but it's not absolutely necessary.
But again, I always add it because it's awesome.
And then two large eggs.
Let's mix this together.
Just an Intel combine and I'm going to come down as great a
size a little bit.
And now what I'm going to do is set that aside for a second.
I have two and one half cups of all purpose flour, and then I'm
going to add one half teaspoon of salt and one teaspoon
of baking soda.
I know that the whisk was just these together, and this also
helps to break up that flour.
You can also put all these in a sifter and do it that way
if you like.
I do that quite a bit as well.
And now we are going to add this flour mixture just a
little bit at a time, about a half a cup or a cup at a time
until it's all incorporated.
Doing a little bit more.
Okay.
And then at this point, I'm going to add the star of
this recipe, which is the chocolate chips.
Now you can use semi-sweet dark chocolate milk, chocolate,
white chocolate if you want.
I am using Semi-Sweet and this is two cups or one of those
standard packages here in the United States I put in.
And then once those are mixed, then I will put the rest of
this flour in there.
We will give the sides of the ball a scrape one more time.
At this point, you can be done with the beaters and we'll just
kind of mix in any other
flour that might be that.
Be there and there you go.
The chocolate chip cookie dough is ready.
Now, at this point, you can put this in the fridge for
about 30 minutes.
I usually don't have the patience to let it chill,
but if you have a problem with your cookies spreading out way
too much and getting super, super duper on them, then you
might want to chill the dough first.
It's also great if you want to just bake a little bit
right now, you can put the chicken to do the rest of the
dough in the fridge or even the freezer and have it later.
Bake it later if you want.
Totally up to you.
I'm not going to shut it down at this time.
And then I have a sheet pan lined with a silicone
baking mat, or you can use parchment paper as well.
I love silicone baking mats.
If you make a lot of cookies, I recommend getting
a silicone bake.
You know, just make your cookies turn out.
Not much better.
I will put a link down below and a description where you can
find some silicone baking mats for pretty cheap.
And now we just want to form our cookies.
And I'm just going to take a little bit of dough here
and just kind of shape it into like a nice little ball
shape like that.
Whatever size that you want.
That's a little big.
That's okay.
You could also use like a little ice cream scoop
to do this.
I usually just use two spoons.
If you make them too big
and you can't make them as large as you want, you just
won't want to put them as many on there because then they'll
just kind of bake all together, kind of run
into each other.
You want to about one and a half to two inches apart.
And this recipe will make about 24 to 30 cookies, depending on
how large you make them.
Okay, there we go.
Now time to make these.
If you want a more soft and more chewy and do not bake them
as long if you want them more like crunchy.
Some people love a more crunchy cookie.
If you do, can bake them a little bit longer.
I'm going to bake somewhere between ten and 16 minutes
until they're nice and lightly golden brown.
Not too brown.
The browner they get, the more crispy they're going to be.
All right.
Into the oven, they go 50 degrees Fahrenheit,
176 Celsius, again for about 10 to 16 minutes.
And when they come out of the oven, they will look
something like this lightly golden brown, unlike, like the
tops and on the edges and just let it sit on the pan for 2
to 3 minutes.
And then we're going to just come in here and move these
over to a layer cookie rack to cool the rest of the way.
And I want to show you the bottom of one of these.
Look at that.
Nice color.
Just lightly brown found burnt it all.
All right.
The soft, chewy championship cookies are done and
turned out fantastic.
Really easy to do.
Simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of Any Kitchen with Matt.
Thank you for joining me.
As always, if you have any questions,
comments or requests, put them down below and I'll get back to
you as soon as I can.
Tom's up down the corner and push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into one of these.
Oh, yeah.
And we grab this one right here.
Yeah.
Again, a nice.
It looks on the bottom.
Hmm.
Hmm, hmm hmm.
As what looks like an enzyme.
So.
Well.
Hmm.